Korean fried chicken sells on crunch and sauce. Your margin lives in yield, batter absorption, and portion control.
This guide shows how to cost wings and boneless pieces, price sauces, and build combos that stay profitable.
Quick Summary
- Cost by cooked yield, not raw weight
- Lock portion size for wings and boneless pieces
- Sauce ounces must be fixed per order
- Combo pricing protects margin with sides
- Review prices quarterly as food costs move
Why Korean Fried Chicken Costing Is Tricky
- Double-fry yield drops more than standard fry
- Batter absorbs oil you do not track
- Sauces vary by cook and rush volume
- Wings have variable piece size
Core Cost Formula
Cooked yield % = Cooked weight ÷ Raw weight
Cooked cost per lb = Raw cost per lb ÷ Cooked yield %
Order cost = Chicken + Batter + Fry oil + Sauce + Sides + Packaging
Target price = Order cost ÷ Target food cost %Portion Standards (Example)
- Wings: 8 or 12 pieces per order
- Boneless: 6 or 8 oz cooked
- Batter: fixed grams per lb of chicken
- Sauce: 1.5 to 2.5 oz per order
- Pickle/slaw: fixed cup size
Market Check (BLS)
Food-away-from-home prices rose 4.1% over the 12 months ending Dec 2025. Plan quarterly price checks to avoid slow margin erosion.
Source: BLS CPI Detailed Report (Dec 2025)
Checklist
- Cooked yield test logged
- Portion sizes locked by weight
- Sauce ounces standardized
- Combo price tested for margin
- Packaging cost included
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months
Related Guides
- US Chicken Wings Cost Guide
- US Chicken Sandwich Cost Guide
- US Combo Meal Pricing Guide
- US Delivery App Pricing Guide
KitchenCost tracks chicken yield, sauce cost, and combo pricing in one place.