There are certain foods that make you stop talking.
Not because you’re being polite. Because every bit of attention is focused on the next bite.
Sinheung Padak (신흥파닭) did exactly that.
After eating our way across South Korea, this humble little restaurant in Sejong left us wondering if we had just eaten the finest fried chicken of our lives.
Before you read any further…
Turn the volume up and play the video. https://youtube.com/shorts/r4sQEdyso18?feature=share
The world needs more crunch.
The Legacy of Jochiwon Padak
Since 1978, Sinheung Padak has quietly been serving the dish that put Jochiwon-style green onion chicken on Korea’s culinary map. Today, third-generation owner Mr. Lee Eun Gug runs the restaurant alongside his mother, the soft-spoken mother-son duo, proudly continuing a recipe first created by his grandmother. It has since become a recognised Korean heritage establishment and has earned multiple Blue Ribbon awards – a distinction widely regarded as one of Korea’s most respected restaurant guides.
Unlike the countless fried chicken shops scattered who’ve tried to replicate, this is the original.
And originals have a habit of reminding everyone else who came first.
What is Jochiwon Padak?
Jochiwon-style padak is uniquely Korean, yet even within Korea it is unique to this town. Imagine perfectly fried chicken buried beneath a mountain of impossibly thin strips of fresh green onions. At first glance it seems excessive.
Then you take a bite.
The warmth of the chicken gently softens the sweet Korean spring onions, taking away any harsh bite while leaving behind a refreshing crispness that slices cleanly through the richness of the fried chicken. Add a touch of the lightly sweet, slightly tangy chilli sauce and suddenly everything clicks into place.
It’s one of those combinations that seems so obvious—after someone else has already invented it.
Most fried chicken relies on thick batter to create crunch. Shinheung Padak does precisely the opposite.
The coating is astonishingly thin. It barely exists, yet somehow creates one of the loudest, brightest crisps we’ve ever heard. It shatters almost instantly before disappearing, allowing the flavour of the chicken—not the batter—to become the star.
As we sat waiting for our order, there was a rhythmic soundtrack coming from the kitchen. Every batch of chicken was freshly coated by hand, the batter whisked moments before frying. Mr. Lee understandably keeps the recipe a closely guarded secret, but after hearing that constant whisking, we couldn’t help but suspect that fresh batter plays a role in creating that unforgettable texture.
The result is chicken that doesn’t scrape the roof of your mouth with thick shards of crust. Instead, every bite breaks cleanly with an immensely satisfying crunch before giving way to remarkably juicy meat.
Why is Shinheung Padak different?
Mr. Lee explained that the restaurant intentionally uses larger, more mature chickens – a choice that costs more but rewards diners with firmer texture, deeper flavour and juicier meat. Even the breast meat was flawless. Most fried chicken shops favour smaller birds because they cook faster and are more economical. Sinheung Padak chooses flavour over convenience.
That philosophy continues with the cooking itself.
The chicken is fried in a traditional Korean cast-iron cauldron, whose exceptional heat retention helps maintain a stable frying temperature throughout the cooking process. It’s an old technique that quietly demonstrates sometimes traditional equipment still performs better than modern shortcuts.
The chicken arrives golden, impossibly crisp, yet unbelievably moist.
Take a bite. Listen to the crunch. Take another bite.
Then grab a few strands of fresh spring onion to reset your palate before diving straight back in. Throw in an occasional cube of pickled radish and somehow the next piece tastes as exciting as the first.
This isn’t just excellent fried chicken. It’s incredibly well-balanced fried chicken.
Perhaps that’s why attempts to recreate Jochiwon-style padak elsewhere have never quite matched the original. Many restaurants copy the idea. Very few capture the harmony.
The dining room itself couldn’t be simpler. No stylish interiors. No theatrical presentation. None of it matters.
Because every ounce of effort has gone into the chicken. There’s something wonderfully Korean about that. Across the country you’ll find humble family-run shops dedicating decades to perfecting a single dish instead of trying to be everything to everyone.
Sinheung Padak is exactly that.
One family. One speciality. Nearly five decades of refinement.
Would we drive almost two hours from Seoul just to eat here again?
Without hesitation.
The only thing that could possibly put the experience over the top would be a sizzling plate of kimchi fried rice waiting at the end.
Until then, we’ll happily settle for another piece of what is, quite simply, the best fried chicken we’ve ever eaten.