Korean chicken is globally recognizable as fried chicken. Inside Korea, that is only one part of the map. The Korea Tourism Organization’s 2026 K-Chicken Travel project organizes chicken dishes across 30 regions and connects them with local attractions, markets, festivals and other tourism resources. The examples immediately widen the category: Chuncheon dakgalbi, Andong jjimdak, Sokcho dakgangjeong, Suwon tongdak and Daegu chicken gizzards all use chicken differently and belong to different regional food stories. The project is useful because it turns a familiar ingredient into a reason to compare places. A chicken meal can lead to a market street, a historic district, a rural experience or another local food culture rather than ending at the restaurant door. KTO says a public recommendation campaign received about 2,700 submissions, then local-government recommendations and field surveys were added. That gives the project a broader evidence base than a simple promotional list, but it still does not make every route equally good or every restaurant a verified recommendation. For travelers, the practical way to use K-Chicken Travel is to start with a region rather than chase a national ranking. Someone heading to Chuncheon can use dakgalbi as an entry point into the city; a trip to Andong can pair jjimdak with the market and heritage landscape; Daegu’s chicken-gizzard culture can become one layer in a larger neighborhood and food itinerary. There are limits. We have not independently verified every restaurant, opening hour, foreign-language menu, reservation system or transport link on the 30-region map. The project also reflects an official tourism strategy and should not be treated as proof that international visitors are already following these routes in large numbers. Still, the editorial value is strong: K-Chicken can be used to explain that Korean food identity changes by region. The familiar global image becomes a doorway into local dishes, local streets and local histories.