Kyochon Korean Chicken Recipe

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70 mins (prep 20, cooking 50)
21 ingredients
6 plates
We love our chicken (baked, fried, grilled, sauteed, slow cooked, any way you can imagine) so the kids and I were delighted to have a taste of mommy's version of Korea's most popular fried chicken, Kyochon chicken. For anyone who has lived in Korea (well, now in California and New York too), Kyochon has a unique frying technique (perfected for over 20 years supposedly) that renders out the fat from the skin and turns it into a paper-thin but crispy outside. It's really one of a kind and I won't be surprised at all if it spreads beyond just the two coasts. Anyways, this healthy, baked version was very good with a savory sauce to go with it. Though it's not the original Kyochon chicken, I can say that it tasted much better simply because it was home-cooked and prepared exclusively for us.

Categories:  korean ,
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Serving Size (84.73 g)
Servings 6
Amount per Serving
Calories 236.37 Calories from Fat 43.83
% Daily Value *
Total Fat 4.87g 44.95%
Saturated Fat 1.67g 50.17%
Trans Fat 0.01g %
Cholesterol 24.04mg 48.07%
Sodium 2689.43mg 672.36%
Total Carbohydrate 36.64g 73.28%
Dietary Fiber 1.2 g 28.7%
Sugars 29.0 g %
Protein 12.83g 153.95%
Vitamin A 70.33IU% Vitamin C 1.93mg%
Calcium 427.0mg% Iron 0.87mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ingredients, chicken legs, chicken wings, herb seasoning, parsley flakes, crushed peanuts, sauce, cooking wine, minced garlic, cinnamon powder