KyoChon Malaysia | Our Story Since 1991

We’re not a fast food joint, but rather, a full-service restaurant which cooks your food fresh on order every time.

We use only chilled, antibiotic- and hormone-free broiler chickens (specially bred chickens raised for their meat), which are grown in sealed-off, air-conditioned modern sheds ensuring they are free from airborne viruses and diseases. Our chickens are aged between 30-35 days old because our experience has told us that this is the best for juicy, tender and succulent meat after frying.

We fry our chickens exclusively in premium canola oil that has been scientifically proven to be beneficial for health. We use a lot less batter, the benefit is clear: you get a tasty, crispy, expertly fried, and thinly-battered chicken piece that is both less oily and fatty than most other fried chickens.

All our imported sauces are 100% natural, MSG-free and without any additives so you can taste the subtle differences depending on the season. For example, our Red Pepper series is spicier during summer because of the hotter and drier weather in Korea. it’s the way nature intended it to be and we won’t change it in any way.

How KyoChon came to Malaysia

KyoChon arrived in Malaysia in 2013, and not through a corporate expansion plan. It was brought here by Malaysians — people who had tasted what fried chicken could be, and looked at what was being sold at home. Fried chicken in Malaysia was heavy, oily, thick with batter. They believed the country deserved better, and that better already existed in Korea.

That conviction is still the reason we do things the slower way. Thin batter instead of thick. Premium canola oil instead of cheaper alternatives. Cooked to order instead of held warm. Every one of those choices costs us something — time, margin, or both — and every one of them was the point of bringing KyoChon here in the first place.

Good food equals good life. It is a simple idea, and it is the one the founders started with. What you eat should leave you better, not heavier.

KyoChon in Malaysia today

KyoChon brought its Korean recipe to Malaysia and has since grown to 35 outlets across 11 states and federal territories — from Kuala Lumpur and Selangor through to Penang, Johor, Terengganu, Sarawak and Sabah. The kitchens are local, the standard is not: every outlet works from the same central kitchen, the same approved supplier panel and the same recipes used in Korea.

That consistency is deliberate. Whether you order Soy Garlic in Pavilion KL or Red Pepper in Miri, the batter thickness, the frying time and the sauce are the same. It is why we cook to order rather than hold chicken under a lamp — a piece of KyoChon chicken is at its best in the first few minutes after it leaves the fryer, and we would rather you wait a little than eat it any other way.

Halal, and what that means here

KyoChon Malaysia has held JAKIM halal certification since 2024. 29 of our 35 outlets hold their own individual halal certificate; the remaining six are working through JAKIM’s standard audit process, which every new outlet must complete. All of them operate under the same certified central kitchen, ingredients and procedures from their first day of trading.

For many of our guests this is not a detail — it is the reason they can bring the whole family. We treat it that way. You can read the full certification status, outlet by outlet, on our halal page.

More than fried chicken

The signature series — Soy Garlic, Honey and Red Pepper — are where most people start. Beyond them sit Honey Garlic, the Crunch series with Real Fried and Yangnyeom, boneless SalSal strips in a rice crispy coating, and Mix and Sampler sets for tables that cannot agree. Alongside the chicken are Dosirak Korean lunch boxes, sides, desserts and mocktails.

We also cater. Corporate functions, weddings and family days are served either by our full-service catering team or by the KyoChon food truck, which cooks on site. Details are on our catering page.

If you eat with us often, KyoChingu is our loyalty programme — the name comes from chingu, the Korean word for friend.