(The Japanese forced occupation only ended in 1945.) The phrase huraideu-chikin is often shortened to huraideu ( 후라이드) and refers to a fried chicken dish without the added seasonings post-frying. The more commonly used form, huraideu-chikin ( 후라이드 치킨), may have been adopted in Korean owing to residual influence from the Japanese convention that persisted in Korea in the 1970s.

The unshortened form peuraideu chikin, despite being the 'correct' transliteration, is not as popular in Korea. Both chikin and tongdak are occasionally referred to as dak-twigim ( 닭튀김, 'chicken fritter'). Fried chicken that is not chopped before frying is called tongdak ( 통닭, 'whole chicken'). According to the National Institute of Korean Language, the word chikin ( 치킨) refers to 'a dish made by coating chopped chicken with flour, and frying or baking it'. The word is shortened from peuraideu chikin ( 프라이드 치킨), which is a transliteration of the English phrase 'fried chicken'. The Korean word chikin ( 치킨) refers to fried chicken (and occasionally also to roasted chicken), while the name for the domesticated fowl is dak ( 닭). Pickled radishes and beer (or carbonated drink) are often served with Korean fried chicken. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Korean fried chicken restaurants commonly use small- or medium-sized chickens these younger chickens result in more tender meat. The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken was described by Julia Moskin of The New York Times as having a 'thin, crackly and almost transparent crust'. In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack. Korean fried chicken, usually called chikin ( 치킨, from the English 'chicken') in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken ( 후라이드 치킨, from the English 'fried chicken') and spicy yangnyeom chicken ( 양념 치킨, 'seasoned chicken').

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