Korean fried chicken in Auckland: 14 spots, by area

Korean fried chicken (“chikin”) is one of Auckland’s most-loved late-night and share-plate meals — double-fried for an extra-thin, glass-crisp crust that stays crunchy even under a wet sauce, a different thing from Western fried chicken. Below are the fourteen places in our directory that serve it, grouped by area, followed by the styles to know and what to order if this is your first time.

Where to eat Korean fried chicken in Auckland

Fourteen places in our directory, split by what they are: dedicated chicken shops first, then Korean restaurants and bars where chikin is one dish among many. Menus, hours, and whether a place does dine-in or takeaway change often — check each restaurant’s own page before you go.

Chicken shops — North Shore

• Hei Krunch (헤이크런치) — 7 Mercari Way, Albany. Sauces made in-house: Original Krunch, Honey Butter and the spicy Magma.
• KS 치킨 — 33B Triton Drive, Rosedale.
• Mum’s Chicken (맘스치킨) — 10A/20 Link Drive, Wairau Valley. Set up for takeaway and delivery.
• KB Chicken (KB치킨) — 43–51 Downing Street, Glenfield. Halal-certified, fried in fresh oil, finished in sauces from soy garlic to sweet spicy.

Chicken shops — city and central

• bb.q Chicken (Auckland CBD) — Shop 2, 290 Queen Street. The South Korean franchise: hand-battered, cooked low and slow, takeaway downstairs and a dining area upstairs.
• No.1 Chicken (넘버원 치킨) — 40 Remuera Road, Newmarket, a short walk from the train station. A no-frills counter joint — whole or half bird, bone-in or boneless, original, seasoned or spicy.

Chicken shops — west

• Munch Korean Fried Chicken (먼치) — 151 Lincoln Road, Henderson. Halal-certified, with a second branch in Takanini.
• K Chicken Avondale (케이치킨) — 6A Wingate Street, Avondale. Double-fried with house-made glazes.

Korean restaurants and bars that also serve it

• Pocha CBD (포차 시티점) — 50 Kitchener Street, Auckland CBD. A long-running Korean bar doing chikin, tteokbokki and army stew alongside soju and beer — chimaek as it’s meant to be eaten.
• Ah Ssak — 472 Queen Street, Auckland CBD. Late-night BBQ and anju spot: fried chicken alongside tabletop grills and shared hotpots.
• Gangnam Station (강남역) — 329 Queen Street, Auckland CBD. Home-style Korean cooking; the chicken here is chicken gangjeong.
• Anzu Sashimi & Bowl (안주) — 3/2–8 Anzac Avenue, Auckland CBD. Korean and Japanese: sashimi and donburi bowls next to K fried chicken and tteokbokki.
• Kangnaru (강나루) — 138 Royal Road, Massey. A West Auckland local doing fried chicken, spicy pork bone soup and BBQ plates.

Fancy the grill instead? Many of the same restaurants — and dedicated grill houses — do Korean BBQ too.

Browse our directory: find Korean-friendly restaurants — including fried-chicken spots — across Auckland. Run one we’ve missed? Submit a listing — it’s free.

What makes it different

• Double-fried. The chicken is fried once at a lower temperature, rested, then fried again hot. The result is a thin, brittle, non-greasy crust.
• Sauced or plain. You’ll usually choose between styles rather than “flavours”.
• Built for sharing. It’s the classic partner to beer — the pairing is so common Koreans coined a word for it: chimaek (chicken + maekju/beer).

The styles to know

• Yangnyeom — the famous sweet-and-spicy red glaze. Sticky, garlicky, a little heat.
• Soy garlic (ganjang) — savoury, glossy, mildly sweet; the crowd-pleaser if you’re unsure.
• Fried (huraideu) — plain double-fried, no sauce, served with pickled radish.
• Half-and-half (banban) — one order, two styles. Order this on your first visit.

What comes with it

• Pickled white radish (chikin-mu) — small cubes that cut the richness; free and refillable.
• Sides — many places also do tteokbokki (spicy rice cakes), cheese balls, and chips.

Tips for a good first order

• Get the half-and-half so you can taste soy garlic and yangnyeom side by side.
• Order the radish and keep it coming — it resets your palate between pieces.
• Expect a wait at peak times; many places take bookings or do phone-ahead takeaway.

---

한국어: 한국식 프라이드 치킨은 두 번 튀겨 바삭함이 오래가는 것이 특징이며, 맥주와 함께 즐기는 “치맥” 문화로 유명합니다. 대표 메뉴는 양념(매콤달콤)·간장마늘·후라이드이며, 처음이라면 “반반”을 추천합니다. 무료로 리필되는 치킨무와 함께 드세요. 이 가이드에서는 오클랜드의 치킨 전문점과 치킨을 함께 파는 한식당·포차 14곳을 노스쇼어·시티·웨스트 지역별로 소개합니다. 우리 디렉토리의 한식당과 오클랜드 페이지에서도 찾아보세요.