Kyochon Food & Beverage wraps up 'K-Chicken Trip' culinary exchange with global star chefs

Kyochon Food & Beverage said it held a culinary exchange program called "K-Chicken Trip" from July 2 to 5.

The program, organized in collaboration with the Korea Tourism Organization, the Gyeonggi Province Tourism Organization and the Daegu Chimaek Association, drew 25 participants — three star chefs from the United States, Indonesia and Malaysia, two culinary researchers from China's Lee Kum Kee brand, and 20 foreign tourists and chef industry figures invited through Kyochon's overseas partners.

Participants began at Kyochon's R&D center before visiting the Kyochon 1991 Cultural Street in Gumi, North Gyeongsang Province, the deli brand Sosit and the premium hansik (Korean cuisine) brand Memildan-pyeon. At "Kyochon 1991 School," an experiential program held at a training center in Osan, participants tried their hand at Kyochon's signature brush-glazing cooking method. The group also visited some of South Korea's most iconic destinations, including Gyeongbokgung in Seoul, Hwaseong in Suwon and Gimpo. The program concluded with attendance at the 2026 Daegu Chimaek Festival.

Malaysian chef Fadzli Yaakob said he was struck by the care that goes into coating each piece of Kyochon chicken with sauce. "I could feel the charm of K-chicken as a dish in its own right — something quite different from the fried chicken I was used to," he said.