Korean fried chicken(치킨) Spots Everyone’s Talking About in Seoul

Steps from Seoul Station and Seoullo 7017, Seoulista is where travelers and locals collide over frosty pints and hot, crackling chicken. The first floor hums like a classic beer hall—bright, lively, and perfect for that first bite when the skin still hisses and the hop aroma lifts.

Upstairs, a quieter bistro mood makes it date‑friendly without sacrificing the chicken‑and‑beer ritual.

• Order this: Seoulista fried chicken with a craft beer flight; mix crisp lagers and citrusy pales to chase the garlic‑soy glaze.

When you want your chicken with a view, head skyward. THE26 plates a deeply fragrant truffle‑salted fried chicken that stays astonishingly crisp as the city lights flicker on below. It’s the chi‑maek upgrade: plush seats, polished service, and that gentle truffle aroma meeting cold draft foam.

Romantic at dusk, celebratory after dark—this is where a simple craving becomes a memory.

• Order this: Dinner Combo—Fried truffle chicken + 1,000cc Heineken draft (₩70,000).

A few stops east, the “maek” in chi‑maek gets star billing. Brewed in the heart of the city, pints arrive with a fresh grain aroma and clean, snappy finish. The surprise? A kitchen that cooks like a restaurant—balanced seasoning, elegant plating, and dishes that can follow or even replace your chicken round.

Locals love Seongsu’s unique vibe: industrial warmth, soft lights, and a soundtrack that lets conversations breathe.

• Order this: Beer flight to explore styles, then the scallop pasta that regulars rave about for its finesse.

Post‑chicken, chase the crunch with sax and stage lights. This live jazz bar in the city’s heart serves custom drinks and easy bites while a rotation of performers keeps the night vivid and unhurried.

If you like your second round with music and mood, this is your no‑brainer downtown stop.

• Order this: A bartender’s‑choice highball and savory bar snacks to wind down the night.

In a student‑loved pocket of the city, this fusion izakaya balances soft lighting with a quietly buzzy crowd—great when you want a slower lane after a boisterous chicken feast. The team makes every highball by hand and rotates recommendations, so there’s always something new to clink.

Cold nights call for their limited Hanwoo motsunabe: clean shio dashi, deep umami, and a finish that feels light, not heavy.

• Order this: Today’s recommended highball with a spread of house‑made small plates; ask about the limited Hanwoo motsunabe.

For a calm, conversation‑first finish to your chicken night, Tomo’s private rooms are a gift. Seasonal plates and refined tsukamoto‑style aged sashimi bring a delicate counterpoint to the heat and crunch earlier in the evening.

Each room has its own vibe—some even pet‑friendly—and you can queue up your own music without worrying about noise.

• Order this: Seasonal plates and aged sashimi set; bring a special bottle—corkage is free (except for soju and beer).

If your group wants something different after chicken, this “workshop of island flavors” refreshes the palate with seasonal, technique‑forward dishes. Menus change often—part of the fun—and the pairings lean sake and wine for a softer glide to last call.

Lively enough for friends, composed enough for a quiet date—solid middle‑ground energy.

• Order this: Current seasonal course; ask the team to match pours that won’t overpower your earlier chicken spice.

One minute from Mangwon Station, Seonglib is that easygoing nook for a mellow last pour. The menu leans Japanese comfort with seasonal touches, and the highballs are dialed for refreshment after a fried feast.

It feels local in the best way—unfussy, friendly, and reliably delicious.

• Order this: Staff‑recommended small plates and a crisp Suntory draft; save room for a warm, simmered finish.

The curveball on a chicken crawl? A pizza made with grape and black‑rice dough that’s chewy, fragrant, and perfect with a cold lager. Tucked under a red‑brick building, it feels like a secret—one that locals happily share with out‑of‑town friends.

Plan a little patience; good pies take time, and the payoff is real.

• Order this: Shrimp pizza for a juicy, garlicky snap that plays well with crisp beers.

If your crew craves a softer landing after spicy, crunchy chicken, Kkamang’s warm, casual Western plates hit the spot. It’s intimate without being stiff, making it a smart pick for date‑night or a calm catch‑up.

Service is notably kind, and signatures like the chicken pilaf and creamy beef pasta feel indulgent without heaviness.

• Order this: Chicken pilaf and the eggplant gratin; if you like bold seasoning, the aglio e olio leans salty and savory.