Korean Fried Chicken, known as "KFC" or "chikin," became popular in the 1970s after American fried‑chicken techniques merged with Korean flavors like gochujang and soy sauce. It is celebrated for its ultra‑crisp double coating and spicy‑sweet glaze, often enjoyed as an anju (food served with drinks) or late‑night snack.

In Seoul, the classic style uses a thin, crispy coating with a sweet‑spicy sauce. In the southern city of Busan, a soy‑garlic glaze is common, while Jeju Island favors a lighter, less oily version using sweet potato starch. Each region tweaks the sauce and seasoning to local taste preferences.

It is typically served hot, either whole or in bite‑size pieces, sprinkled with sesame seeds and sliced green onions. It often comes with pickled radish (danmuji) and a cold beer, making it a perfect pairing for social gatherings.

Korean Fried Chicken is a go‑to dish for late‑night gatherings, sports viewing parties, and after‑work drinks. It’s also popular during holidays like Chuseok and New Year’s Eve when families enjoy hearty, shareable foods.

Pair it with a light Korean cucumber salad (muchaengi muchim), kimchi fried rice, or a simple miso soup to balance the richness. A cold barley tea (bori‑sacha) also cuts through the heat and greasiness.

Common pitfalls include overcrowding the oil, which drops temperature and makes the coating soggy, and over‑cooking the ramen, which turns it mushy. Also, failing to butter the bread evenly can lead to uneven browning of the grilled cheese.

The rice flour creates a light first layer that adheres well, while the potato starch forms the ultra‑crisp outer shell after frying. This combination replicates the signature crunch of authentic Korean Fried Chicken better than plain flour alone.

Yes. Fry the chicken and keep it in the refrigerator for up to 3 days; reheat in a 375°F oven for 10 minutes. Prepare the cheesy ramen and store it in an airtight container; gently reheat in a skillet before assembling the sandwich. Assemble the grilled cheese just before serving to keep the bread crisp.

The chicken should be golden‑brown, glossy, and crackle when tapped. The ramen inside the grilled cheese should be glossy, with melted cheese coating each noodle strand. The sandwich exterior should be evenly browned with a buttery sheen.

The internal temperature of the chicken pieces should reach 165°F (74°C) on a meat thermometer, and the coating will be a deep golden brown that snaps when pressed.

The YouTube channel Lisa Nguyen focuses on fun, approachable Asian‑inspired comfort food and quick‑turnaround recipes that blend traditional flavors with modern twists, often featuring street‑food style dishes and creative mash‑ups.

Lisa Nguyen emphasizes hands‑on, budget‑friendly techniques, using everyday grocery items while still honoring authentic Korean flavor profiles. She often incorporates playful mash‑ups—like ramen grilled cheese—making her style distinctively experimental yet accessible.