Welcome to the K-local food trip! Let’s talk about a true Korean favorite—fried chicken, crispy outside and tender inside.

No matter the season, chicken always brings something different to the table depending on how it’s cooked. From lean, oven-roasted chicken to golden, crispy fried chicken, there’s a style for every craving. It’s a go-to choice for watching sports or grabbing a late-night bite—chicken makes any moment more fun.

This beloved national snack got its start in the 1960s in Myeong-dong, Daegu. A restaurant called "Original Nutrition Center" opened there and became popular for serving whole roasted chicken. In the 1970s, people began frying chicken in vegetable oil. By 1977, it was cut into bite-sized pieces to make it easier to eat—what we now know as fried chicken. Then in 1981, a new type of chicken coated in a sweet and spicy sauce, known as "Yangnyeom Chicken", was introduced. This helped Daegu establish its position as Korea’s veritable chicken capital.

Another local favorite in Daegu is "dakttongjip"—deep-fried chicken gizzards.
They’re thoroughly cleaned and fried until golden, giving them a chewy texture and lots of flavor. Because of their unique bite, they’ve become a popular snack to enjoy with beer.

What could be better than freshly fried chicken and an ice-cold beer? Every summer, Daegu hosts the "Chimaek" Festival—where chicken (chi) meets beer (maekju). Come and make tasty memories in Korea’s fried chicken paradise!