I’ve been making Maangchi’s Yangnyeom-tongdak many many times. But this time I combined Maangchi’s 3 recipes of Korean fried chicken (two of her Dakgangjeong recipes, and her Yangnyeom-tongdak). This dish has fresh ginger, Dried chili pepper, Korean chili paste, peanuts, a little bit of mustard, apple cider vinegar, ketchup, rice syrup, brown sugar, soy sauce, and water. I doubled fried the chicken and oh my…this is so heavenly! Not too sweet and not too spicy. The vinegar balanced the sweetness. Thank you so much Maangchi, love you!
You made best of best chicken by mixing all my 3 fried chicken recipes! It should be delicious! I love you, too! I fee your passion about cooking!