Joy Korean Fried Chicken has been hailed as the best fried chicken in Australia. While it had long been on my radar, fried chicken leans more towards D’s preferences than mine. However, with the announcement of their Chippendale location’s closure in April 2025, I made it a priority to cross the road from my office and finally try this celebrated chicken before it was too late.
The restaurant is run by Kay Hwang, a professionally trained chef who honed his skills at some of Australia’s top fine-dining establishments—Quay, Bennelong, Rockpool, and Aria—before striking out on his own in pursuit of the perfect Korean fried chicken.
The menu is entirely dedicated to Korean fried chicken, available as standalone pieces, boneless options, burgers, or a mix of all three in a box.
While the chicken may appear unremarkable at first glance, that belies the extensive preparation behind it. Each piece is brined in marinade for three days before undergoing a triple-frying process at different temperatures for precise durations.
Each order consists of a minimum of two pieces of chicken. This visit featured:
- Bulgogi Chicken ($5.90 per piece)
- Honey Soy Chicken ($5.90 per piece)
- Served with coleslaw and pickles
Bulgolgi Chicken
From the first bite, it was evident that this fried chicken was in a league of its own. While I’m neither a fried chicken enthusiast nor a fan of chicken breast, this piece was a revelation. The breast meat was astonishingly juicy and tender, completely devoid of the usual dryness or stringiness, with deep, well-seasoned flavour from the marinade.
The crust, textured and craggy as if coated in crushed cornflakes, was the ideal thickness—substantial but never heavy. Even with the sticky bulgogi glaze and sesame seeds, it remained crisp. It was so good that I found myself picking off the batter near the bone just to savour another bite.
Honey Soy
Here, a single “piece” of chicken translates to two drumsticks. Like the bulgogi, these drumsticks were encased in the same exceptionally crispy, textured coating. However, being drumsticks, they were even juicier and more succulent. The honey soy glaze struck an impeccable balance—sticky, flavourful, neither too sweet nor too savoury, and perfectly complementing the deeply marinated chicken.
Pickles & Coleslaw
No Korean fried chicken experience is complete without pickles, and here, the pickled radish provided a crisp, sweet-sour counterpoint to the richness of the chicken. The coleslaw was also well-executed, with just enough mayonnaise to season the salad without overwhelming the palate, allowing it to refresh rather than add unnecessary heaviness.
Joy Korean Fried Chicken lives up to its reputation—without question, the best fried chicken I’ve ever eaten. Every common complaint about fried chicken—whether it’s a lack of crunch, a soggy or powdery crust, dry or under-seasoned meat, or a sauce that is too sweet or lacks depth—simply does not apply here. Every element—the crust, the chicken, the sauce—was flawless. The only regret is not trying it sooner.
Joy Korean Fried Chicken is located at 67 Abercrombie St, Chippendale NSW 2008.