Korean fried chicken has become one of the world’s most beloved comfort foods—crispy, crunchy, sauced to perfection, and often enjoyed with a cold beer. But what many people don’t realize is that its roots are tied to a unique moment in history: the presence of American service members in South Korea after the Korean War.
The Arrival of Fried Chicken in Korea
Before the 1950s, chicken was not a common everyday meal in Korea. Poultry was expensive, and most families saved it for special occasions like holidays or ancestral rituals. When American troops were stationed in South Korea during and after the Korean War, they brought with them a taste for Southern-style fried chicken—a food that was relatively inexpensive and widely enjoyed in the United States.
Local Koreans working near military bases were introduced to the dish through U.S. military mess halls, base restaurants, and even by cooking for American service members directly. Over time, they began experimenting with frying chicken in oil, a method that was not traditionally part of Korean cuisine, which often used boiling, braising, or grilling instead.
From Influence to Innovation
While the initial concept came from American fried chicken, Koreans made it their own. By the 1970s, as cooking oil became more affordable and fried chicken chains started appearing, Korea began embracing fried chicken in a uniquely local way. Korean cooks focused on creating a crispier skin by double-frying the chicken, which set it apart from the thicker-battered American version.
They also introduced a wide range of sauces—most famously the sweet, spicy, and tangy gochujang-based sauce that’s now synonymous with “KFC” (Korean Fried Chicken). Unlike its American counterpart, Korean fried chicken was often served as a shared dish alongside beer (“chimaek”—chicken + maekju, meaning beer), turning it into a social experience rather than just a meal.
A Lasting Legacy
Today, Korean fried chicken is a global phenomenon. From Seoul to Los Angeles to New York, Korean fried chicken restaurants are thriving, attracting food lovers with its irresistible crunch and bold flavors. But its history reminds us that food is never just about taste—it’s also about cultural exchange, adaptation, and resilience.
The influence of American service members sparked the idea, but it was Korean ingenuity that transformed fried chicken into a culinary icon. What began as an imported taste of home for U.S. troops has evolved into one of South Korea’s most beloved cultural exports.
