Korean Fried Chicken (KFC) is a dish that consists of chicken pieces—typically wings, drumsticks, and thighs—coated in a thin layer of batter and deep-fried twice for extra crispiness. The double-frying process helps achieve a crunchier exterior while keeping the meat moist and tender. The chicken is often seasoned or coated with a variety of sauces, the most popular being a spicy, sweet, and tangy glaze made from ingredients such as gochujang (Korean red chili paste), garlic, soy sauce, and sugar.

The dish's popularity in South Korea skyrocketed in the 1970s, with the opening of the first Korean fried chicken restaurant, Lim’s Chicken, in 1977. Several other chains followed, such as Kyochon, established in 1991, which expanded the availability and varieties of Korean Fried Chicken. The 1997 Asian financial crisis saw an increase in fried chicken businesses as many turned to the relatively low startup costs associated with opening a chicken restaurant.

Korean Fried Chicken is often served as anju, a type of food consumed with alcoholic beverages, particularly beer, in a pairing commonly known as "chimaek" (chi meaning chicken, and maek meaning beer). The dish is widely consumed at gatherings, parties, and casual drinking sessions.

International expansion began in the early 2000s, and Korean Fried Chicken became particularly popular in the United States, China, and other countries. Chains like Bonchon and BBQ Chicken opened numerous outlets globally, serving both Korean expatriates and local customers.

Korean Fried Chicken has undergone various innovations, including the use of different marinades, such as soy garlic and honey butter, and incorporation into fusion cuisine. Different cooking oils, batters, and frying techniques have been experimented with to enhance flavor and texture.