Introduction

Korea has tens of thousands of fried chicken shops, and ordering at one can be confusing the first time. Menus list words like huraideu, yangnyeom, banban and pa-dak, and every order arrives with a small cup of white pickled radish cubes. This guide explains the most common styles, what comes on the side, and how to make the essential side dish, chicken-mu, at home.

The most famous flavor is the sweet and spicy red glaze. If you want to know exactly what is in it, start with our main guide: What is Yangnyeom Sauce? Korean Fried Chicken Sauce Explained.

Chicken-mu Recipe at a Glance

• Time: 15 minutes prep + at least 1 day in the fridge
• Servings: about 4 cups (enough for 3–4 chicken nights)
• Spice level: none – sweet, sour and refreshing
• Role: cleans the palate between bites of rich fried chicken

The Main Korean Fried Chicken Styles

Huraideu (plain fried chicken)

“Huraideu” is the Korean pronunciation of “fried.” It is crispy, lightly seasoned chicken with no sauce, usually served with salt and pepper or a small dip on the side. It is the base for every other style.

Yangnyeom chicken

Fried chicken tossed in a sticky sweet-spicy sauce made with gochujang, sugar or syrup and garlic. Make it at home with our Yangnyeom Chicken Recipe, or try the boneless, extra-sticky version in our Dakgangjeong Recipe.

Banban (half and half)

“Banban” means “half-half.” You get one chicken split between two flavors, most often half plain fried and half yangnyeom. It is the safest order for groups because everyone gets both crunchy and saucy pieces.

Ganjang (soy garlic) chicken

A non-spicy glaze of soy sauce, garlic and sugar or syrup. Salty-sweet and very popular with people who do not like heat. See our Korean Soy Garlic Chicken Sauce Recipe.

Honey butter chicken

Fried chicken coated in a sweet, buttery honey glaze or seasoning powder. It is mild and rich, and is often a favorite with kids.

Pa-dak (green onion chicken)

“Pa” means green onion and “dak” means chicken. Plain fried chicken is topped with a big pile of thinly shredded green onions dressed in a tangy soy-vinegar sauce, sometimes with a mustard dressing. The fresh, sharp onions cut through the oil.

What Comes on the Side

• Chicken-mu: cubes of white radish pickled in sweet vinegar brine. Almost every order includes it.
• Cabbage salad: shredded cabbage with a ketchup-mayonnaise dressing.
• Dipping salt and sauces: salt and pepper for plain chicken, extra yangnyeom sauce or mustard sauce.
• Drinks: beer is the classic pairing (“chimaek” = chicken + maekju, beer), and cola is common too.

Chicken-mu Ingredients

• 500 g (about 1 lb) Korean radish (mu) or daikon
• 1 cup water
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 tsp salt
• A clean glass jar or container with a lid (about 1 liter)

Instructions

1. Prepare the radish. Peel the radish and cut it into 1.5–2 cm (about 3/4 inch) cubes. Put them in the clean jar.
2. Make the brine. In a bowl, stir water, vinegar, sugar and salt until the sugar and salt fully dissolve. No cooking is needed.
3. Combine. Pour the brine over the radish so it is fully covered. Close the lid.
4. Chill. Refrigerate for at least 24 hours. It tastes even better after 2–3 days, when the radish turns slightly translucent and evenly sweet-sour.
5. Serve cold in small bowls next to fried chicken.

Tips

• Adjust the balance: the 2:1:1 ratio of water, vinegar and sugar is a classic starting point. Add a little more sugar for a sweeter, shop-style taste.
• Keep it crunchy: use firm, heavy radish without soft spots.
• Make it the day before you fry chicken so it has time to pickle.
• Frying chicken at home? Always fry chicken until the inside reaches 74°C (165°F), never fill the pot more than halfway with oil, and keep a lid nearby. The Air Fryer Korean Fried Chicken method skips deep frying entirely.

Where to Buy Korean Radish and Chicken Sauces

Fresh Korean radish (mu) is sold at Korean and many Asian grocery stores; daikon from a regular supermarket also works. Ready-made pickled radish and bottled Korean chicken sauces are available online.

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Korean Chicken Shop FAQ

What is banban chicken?

Banban means “half and half.” It is one order of chicken split into two flavors, most commonly half plain fried and half yangnyeom.

Why is pickled radish served with Korean fried chicken?

The cold, sweet-sour radish refreshes the palate and balances the richness of fried food and sweet sauces.

Is chicken-mu the same as danmuji?

No. Chicken-mu is white, cubed and quick-pickled in sweet vinegar. Danmuji is yellow, usually sliced or in long strips, and used in gimbap and with jajangmyeon.

How long does homemade chicken-mu last?

Kept covered in brine in the fridge, it stays good for about 2–3 weeks. Always use a clean utensil to take some out.

Conclusion

At a Korean chicken shop, a banban order with a cup of chicken-mu is the classic way to start. At home, make a jar of pickled radish a day ahead, then pick your flavor: yangnyeom chicken, soy garlic or dakgangjeong. For everything about the signature red sauce, read our Yangnyeom Sauce guide.