My friend told me there is one located in 望京新城三区 320楼斜对面的哈罗酒吧。
some others situated around wudaokou, but not sure the exact address.

so u can explore Beijing via this chance

I would like to know this also. I first thought it was KFC ... Korean Fried Chicken ... Hmmm ... might be worth a try.

Red Rock Bar @ Wudaokou!! Best KoreanFriedChicken in town.

Right next to Propaganda, get off from the Wudaokou metro station.

The place gets really busy at night, esp weekend. If there's no Korean in your group, it's harder to get in.

fingerlickin' chicken with beer and topoki!

New York Times
Feb. 7, 2007
"Koreans Share Their Secret for Chicken With a Crunch"

http://www.nytimes.com/2007/02/07/dining/07fried.html?em&ex=1171170000&en=9f9a2e5272570f94&ei=5087%0A

Excerpt:

"For crunch, American-style fried chicken relies on a thick, well-seasoned crust, often made even thicker by soaking the chicken pieces beforehand in buttermilk. When that crust is nubbly and evenly browned, and the chicken meat is cooked through, the chicken is sublime. But too often, the flesh is still raw when the crust is cooked, or the skin never cooks all the way through, leaving a flabby layer of skin between the meat and the crust.

Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. (Chinese cooks call this “paper fried chicken.”) The chicken is unseasoned, barely dredged in very fine flour and then dipped into a thin batter before going into the fryer. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages."

You have not lived until you had Korean "yang-yum" chicken. My god, its an orgasm for your tastebuds.

Fried chicken, thin batter, all different cuts.

Then they smother on the sauce. Its not too sweet, its not too spicy. Its just enough you first think you dont need another gulp of beer or pickles, then the spicyness kicks in. You have 2 choices, either take another bite of chicken to offset the spicyness or put the chicken down and smear more sauce all over ur beer can. The texture is crunchy, then the sauces over flow the meat that is being chewed in your mouth. It turns soft. Then you hit the every-now-and-then pepper which is another explosion of flavor. You get the satisfaction of the CRUNCH just when you thought you were done chewing the chicken. You continue to take another bite..............

Next time I go to the Wu im definately checking out the bar next to it for the yang-yum chicken. I was saving this for until I go back to Seoul.... but I dont know if I can wait.

The place in Wangjing Xincheng is called "OK Chicken" and their info is :

OK Chicken
北京市望京西园４１５
010-84727897

So its in the 4th block of Wangjing XinCheng, Once you see the sign for "OK Chicken" you have to go up the stairs and then make a turn around the corner and you'll see like a hallway broken down floor tiles like it was some urban warfare training area...... keep walking and it'll be around the corner. The decor is crap, but they got draft beer and awesome chicken. I usually get the Original? and the sweet one ( i think they call it tianmian jiang) . Both are great, They have one more flavor but I haven't tried that one yet. YOu get a plate of pickled radish ( the daikon one), peanuts and mustard. And they have draft beer.

It's the best fried chicken I've had in Beijing, it sure as hell beats the pants off of KFC.