First New Product Since April Pangyo Era Opening
"Will Be a Masterpiece Following Original, Red, and Honey Combo"
"Goal Is 10% Daily Sales Increase for Franchise Stores"
"We did our best to ensure that the souls of 4,330 chickens are not wasted." (Yoon Jin-ho, President of Kyochon F&B)
Kyochon Chicken has announced a new menu item, 'Kyochon Oksusu' (Kyochon Corn), for the first time in two years. This is the first product since the opening of their Pangyo era in April, featuring the rich flavor of sweet corn. Kyochon Chicken aims to make Kyochon Oksusu a signature menu item following the 'Original, Red, and Honey Combo' series, which currently accounts for 90% of their sales.
Yoon Jin-ho, CEO of Kyochon F&B, which operates Kyochon Chicken, held a press conference on the 18th at the new Kyochon Group office in Pangyo, Seongnam-si, Gyeonggi-do, and announced Kyochon Corn.
Will it become the signature following Honey Combo? Kyochon Chicken launches 'Kyochon Oksusu'
Kyochon F&B, the operator of Kyochon Chicken, held a press conference on the 18th at the new Pangyo headquarters of Kyochon Group in Seongnam, Gyeonggi Province, to announce Kyochon Oksusu. The product is available for sale starting that day. Kyochon Oksusu features a special sauce made from acacia honey, corn, and unsalted butter, delivering the deep sweetness of corn.
Yoon Jin-ho, Head of Domestic Business Support Division (President) at Kyochon F&B, said, "After a year of trial and error, seven consumer surveys, and testing with 4,330 chickens, we completed the product called Kyochon Oksusu," adding, "It will be a product loved by people of all ages without preference."
Kyochon Oksusu was inspired by 'Chalcon Chicken' presented by Chef Kim Do-woo on the JTBC program 'Chicken Fight,' produced by Kyochon F&B last year. Subsequently, Kyochon F&B purchased the copyright of Chalcon Chicken from Chef Kim and succeeded in commercializing it after investing about 200 million KRW in research.
Kwon Won-gang, founder of Kyochon F&B, initially opposed the development of Kyochon Oksusu. President Yoon explained, "The original recipe included whole corn kernels, which provided a good chew but lacked aroma. This year, by making it in the form of corn flakes, the shortcomings were improved, receiving positive responses from executives including Chairman Kwon and consumers."
The flakes were made by roasting and grinding whole corn kernels, then blending with pepper and parsley. President Yoon emphasized, "Compared to other companies' chicken seasoning with the highest corn content (18g), Kyochon Oksusu contains about 1.7 times more corn (30g)."
Card played to capture Generation Z... aiming to dominate younger generations beyond 30s and 40s enthusiasts
Since its founding in 1991, Kyochon Chicken has released the 'Kyochon Original Series' with a salty taste based on domestic whole garlic and fermented soy sauce, the 'Red Series' with delicious spicy flavor from domestic Cheongyang red chili juice, and the 'Honey Series' showcasing the essence of sweet and salty using domestic acacia honey. As a result, it has solidified its position as the most preferred brand among consumers in their 30s and 40s. However, the company recognized a lack of influence over Generation Z (young people born from the mid-1990s to early 2000s).
Therefore, the main target for Kyochon Oksusu is Generation Z. Kyochon Chicken plans to attract Generation Z's popularity through Kyochon Oksusu and become a national chicken brand enjoyed by all generations.
President Yoon said, "Currently, the three signature products account for over 90% of sales," adding, "This can be seen positively, but it also means there is a need to launch new products." He continued, "We will establish Kyochon Oksusu as the fourth signature product that can embrace not only existing customers but also Generation Z."
Kyochon Chicken's internal goal for Kyochon Oksusu is to account for 5-10% of daily sales. President Yoon stated, "If it achieves this sales proportion following the three main products, we can consider it established in the market."
Industry-first 100% whole tenderloin Kyochon Oksusu... continuing leadership in portion meat
Kyochon Oksusu is offered in three menu options: ▲ 'Kyochon Oksusu Original' (20,000 KRW), which allows enjoying all parts of one chicken ▲ 'Kyochon Oksusu Whole Tenderloin' (23,000 KRW), made only with uncut whole tenderloin ▲ 'Kyochon Oksusu Boneless' (23,000 KRW), made only with chicken thigh meat.
Among these, the Whole Tenderloin menu is a new boneless portion meat item made exclusively from uncut 100% whole tenderloin. President Yoon explained, "Whole tenderloin accounts for only 4% (55-60g) of one chicken (size 13), so 9 to 10 chickens are needed for one product. It is a special part," adding, "Whole tenderloin is characterized by moistness and mild flavor that lasts because the juices do not escape."
Since introducing 'Wings' in 1997 and 'Combo (thigh + wing)' in 2004, Kyochon has led the portion meat menu market in Korea's chicken industry. With the launch of Kyochon Oksusu, the company aims to open the 100% whole tenderloin market.
'Sweet, savory, spicy' combination... Tteokbokki set also introduced
Kyochon Chicken also offers a 'Tteokbokki Set' menu that allows customers to enjoy the sweet and savory Kyochon Oksusu by dipping it into spicy tteokbokki, creating a 'sweet, savory, spicy' combination. The set includes a small portion of the popular side menu 'Soup Spicy Tteokbokki' to be enjoyed with the chicken. Kyochon's new popular side menu, 'Black Secret Popcorn,' is also included.
The Tteokbokki Set is available in three types according to the portion meat: ▲ Kyochon Oksusu Original + Soup Spicy Tteokbokki + Black Secret Popcorn (24,000 KRW) ▲ Kyochon Oksusu Whole Tenderloin + Soup Spicy Tteokbokki + Black Secret Popcorn (27,000 KRW) ▲ Kyochon Oksusu Boneless + Soup Spicy Tteokbokki + Black Secret Popcorn (27,000 KRW). It is sold at a cost-effective price, up to 3,500 KRW cheaper than purchasing items separately.
President Yoon said, "The Kyochon Oksusu introduced today is an ambitious new menu leading Kyochon's future toward becoming a 100-year company, targeting the tastes of customers of all generations including Generation Z," adding, "We will deliver Kyochon's sincerity to customers with a proper corn chicken."
Meanwhile, Kyochon Chicken plans to launch another new menu, 'Dadam Deopbap,' in the second half of the year. This premium rice bowl menu features chicken thigh meat marinated in a special sauce for 24 hours and grilled over direct fire, offered in two flavors: soy sauce and spicy.
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