Crispy and crunchy fried chicken

Dakgangjeong 닭강정

Hi everybody! Today I’m going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken.

Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix a batter, I just coat the chicken in potato starch powder. I also skipped the ginger slices so we can cook the sauce faster.

In this recipe, both the peanuts and the chilis are optional.

Both versions are delicious in their own way, and both of them are authentically Korean, they’re just two ways of making the same dish, kind of like there are many ways to make pizza. Take this chicken to a party and everyone will give you compliment. “Whoo ah~ this crispy chicken is crunchy crunchy like candy!”

If you love fried chicken, I strongly advise you to try this recipe, my recipe for dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe which has been incredibly popular on YouTube! You’ll love all of them.

dakgangjeong (닭강정)

Ingredients

  • 3½ pounds chicken wings (about 1.6 kg), washed and drained
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon minced ginger
  • 2/3 cup potato starch or corn starch
  • 1/3 cup peanuts (optional)
  • 4 cloves garlic, minced
  • 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
  • ¼ cup soy sauce
  • ½ cup rice syrup or corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon mustard (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • Grapeseed oil (or vegetable oil, peanut oil)

Directions

  1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
  2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
  3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
    Dakgangjeong (닭강정)chicken wingscrispy crunchy chicken

Make the sweet, spicy, and  sticky sauce:

  1. Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
  2. Stir with a wooden spoon until fragrant for about 30 seconds.
  3. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
  4. Add the brown sugar and continue stirring. Remove from the heat. Set aside.Korean fried chicken (pepper)Korean fried chicken sauce

Fry the chicken:

  1. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over  high heat.
  2. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
  3. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
  4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

Korean fried chicken_frying

Korean fried chicken_frying

Dakgangjeong (Korean fried chicken)

crispy-fried-chicken

Dakgangjeong (fried chicken: peanuts)

Coat the fried chicken with the sauce:

  1. When the chicken is done, reheat the sauce until it bubbles.
  2. Add the hot chicken and mix well with a wooden spoon to coat.dakgangjeong (댥강정)
  3. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle  some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.

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115 Comments:

  1. bora7 Malaysia My profile page joined 1/15
    Posted May 2nd, 2015 at 1:03 pm | # |

    Hi Maangchi
    i tried both of your fried chicken recipes today. The sauces taste great but the chicken pieces lost their crunchiness after coating with the sauces.
    can you help?

  2. afan toronto, ontario, canada My profile page joined 11/14
    Posted April 24th, 2015 at 7:56 pm | # |

    Hi Maangchi!
    I made this tonight for dinner and it was a complete hit. My husband and daughter came home a bit early and so i was rushing to get it on the table,,so i skipped some ingredients but it turned out AMAZING!, seriously! i am a very good cook and have very great taste in foods but this was simply delis and everyone, including my fussy daughter ate it up. all you heard at the table was crunch, crunch, crunch. You can’t imagine how good it made me feel to see them licking their lips and smiling. My daughter said she can’t stop eating it….WOW, can you believe that? So crunchy by just using potato starch! that is the secret ingredient in this recipe. If you fry them right you will have great results, like I did. Thank you Maangchi for sharing your secret with us. Never will we be satisfied with restaurant wings again.

  3. lileen My profile page joined 4/15
    Posted April 19th, 2015 at 6:20 am | # |

    hi maangchi,

    i made this for the 3rd time yesterday and my mom and friends loved it! i had better results the first 2 times tho, they were crunchier altho they did not stay crunchy & crispy until the next day.

    yesterday’s batch somehow turned soggy after a couple of hours. i dipped the chicken in potato starch and fried it twice. is there anything to remedy this, or where did i go wrong that the chicken did not stay crispy?

  4. taeyoung My profile page joined 4/15
    Posted April 13th, 2015 at 11:47 am | # |

    I like the recipe and love the video!! Very good walkthrough. I got one question. Where can I get the blue-check paper? This blue and red combination makes the chicken look better and more delicious. Is it parchment paper or just normal paper? I’d appreciate your answer!

  5. simplexu My profile page joined 4/15
    Posted April 13th, 2015 at 4:33 am | # |

    Hi! I loved this recipe! I have tried it on my own. However I realized 1 problem, is that the chicken wings will be very sticky after awhile. The sauce will harden and become sticky. Is there a way to solve this? Or what is causing the stickiness? Hope you could help me!! Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted April 13th, 2015 at 8:09 am | # |

      I think your sauce must have been cooked too long. You can fix it easily. Add a few tablespoons water and boil it again, then it will soften. Good luck!

  6. Leane Sacares My profile page joined 4/15
    Posted April 11th, 2015 at 2:15 am | # |

    What’s the alternative for dried red bell pepper?

  7. mg242 My profile page joined 4/15
    Posted April 9th, 2015 at 9:35 am | # |

    I must have done something incorrectly because I tried this recipe but we were quite disappointed. While the chicken turned out really crispy, the sticky sauce turned out tasting waaaay too much like soy sauce.

    I’m wondering if it was because I overcooked the sauce (ie: Reduced it too much) or if it’s because my expectations were incorrect? I was trying to reproduce the chicken I had bought from the Sokcho market (Jungang market) which I believe is called “Manseok Chicken” unless that’s the name of the shop (but I bought it from the shop on the left in this picture http://english.visitkorea.or.kr/cms/resource/18/1814918_image2_1.jpg ) . It’s flavor seemed a lot more complex (and sauce not as dark) as opposed to simply sticky sweet soy sauce with some hot peppers in it which is what I ended up with. I looked at your other recipe for fried chicken but it uses ketchup so that doesn’t seem to be the recipe I’m looking for either..

    Now on the bright side my tteokbokki turned out awesome! I want my chicken to turn out just as good because yes, it goes down really well with beer!

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted April 9th, 2015 at 6:17 pm | # |

      This crunchy chicken is great even without the sauce! But it shouldn’t be salty – cook the sauce for a shorter time over lower heat. Good luck!

  8. oraskin My profile page joined 3/15
    Posted March 30th, 2015 at 12:22 pm | # |

    I made this for some friends yesterday and they LOVED it. I followed your recipe exactly except that I first brined the chicken in water, salt, and sugar for a few hours and I used honey instead of rice syrup. I loved how crispy the potato starch made the wings. Will definitely make this again. Thank you!

  9. thamarcellina My profile page joined 3/15
    Posted March 23rd, 2015 at 1:54 am | # |

    Hi Maangchi very nice to know ur site specially ur recipe. Im so excited with ur Dakgangjeong recipe.. may i know what is the potato starch or corn starch? is the same with the tapioca flour? im looking forward for your answer.. thanks so Much :)

  10. JenSan San Lorenzo My profile page joined 3/15
    Posted March 17th, 2015 at 10:24 pm | # |

    Hi!!! Would it make a difference if I used a canola olive oil blend to fry the chicken? I made this once last year and used grapeseed oil, it turned out perfect!! I want it to come out perfect again, so if the canola olive oil will make a difference, I will go out and buy grapeseed oil tomorrow :)

    Thank you!!

  11. Biggs California My profile page joined 3/15
    Posted March 16th, 2015 at 8:46 pm | # |

    Can I use yellow mustard?

  12. Cece_ng United States My profile page joined 3/15
    Posted March 16th, 2015 at 3:01 pm | # |

    Hi Maangchi, i have a question regarding the measurement for the sauce . I’m planning to cook this for a huge party and make about 150 wings or so. Should i just times the ingredients for the sauce about 6 times. Since the amount for the sauce for the chicken only varies for 24-26 wings in your recipe. Thank you for sharing this amazing Chicken recipe. I been following your recipes on you tube!!

    • Maangchi New York City My profile page joined 8/08
      Posted March 17th, 2015 at 9:17 am | # |

      Yes, that’s a good idea! Good luck with making delicious dakgangjeong and get lots of compliments at the party. : )

  13. edloveskoreanfood philippines My profile page joined 3/15
    Posted March 9th, 2015 at 3:58 am | # |

    hello maangchi. have been visiting this site a lot. tried to cook some of ur recipes and they all were delicious so i wanna try this one too. from time to time, u use dried chili pepper. i cant find it in the market. i only see smaller chilli pepper than what i see in ur videos. will drying those chilis under the sun make them look like ur chilis?? if so, how many days will i dry them? or do u have a better suggestion? looking for something not available in my hometown is really a problem. thank you very much. looking forward to ur reply. ☺

    • Maangchi New York City My profile page joined 8/08
      Posted March 9th, 2015 at 5:36 pm | # |

      “will drying those chilis under the sun make them look like ur chilis??” If you like to dry your own chili peppers, I recommend you choose less spicy ones.

  14. Jun Singapore My profile page joined 2/15
    Posted February 27th, 2015 at 8:45 pm | # |

    Hi Maangchi! This dish looks soooo yummy. I wanted to make it but i can’t find any rice syrup/corn syrup in stores.. Is there any substitute for rice syrup/corn syrup?? Help please… 😔

  15. ilovetakeru Philippines My profile page joined 2/15
    Posted February 14th, 2015 at 7:22 pm | # |

    Hi Maangchi! Made this yesterday for potluck, and it was a hit! My family loved it! May i just say that you are the cutest! I get emotional when I watch you, you have so much passion in the things you do! I will be attempting japchae tonight, my beef and mushrooms are already marinating in the fridge. :))

    • Maangchi New York City My profile page joined 8/08
      Posted February 15th, 2015 at 8:07 am | # |

      I hope you made delicious japchae! I’m glad your chicken was a big hit at the potluck! Happy cooking!

  16. suyintanned United Kingdom My profile page joined 2/15
    Posted February 5th, 2015 at 8:59 pm | # |

    Hi Maangchi! I am wondering what you meant by white vinegar, is it normal clear distilled vinegar or white wine vinegar?

  17. towerkeeper El Salvador My profile page joined 2/15
    Posted February 2nd, 2015 at 12:50 pm | # |

    I made the wings for the Super Bowl party to which I was invited. They were awesome! Fifteen minutes after I set them out, they were gone. I should have made a second batch! Thanks for the recipe, it is going to become one of my staple party foods!

    • Maangchi New York City My profile page joined 8/08
      Posted February 3rd, 2015 at 10:36 am | # |

      I made the chicken, too. The chicken is always popular at any party. Congratulations! You can make this chicken anytime! : )

  18. martinny Gladstone Australia My profile page joined 1/15
    Posted January 31st, 2015 at 2:28 pm | # |

    Hi Maangchi! Love your website it is amazingly informative, and impresses all of my Korean friends and my partner who is originally from Changwon! Just a question however with this recipe the “mustard sauce” is that like standard English mustard, Dijon or is there a specific Korean mustard? I love to cook Korean food but as i live in a small city in Australia I have to drive to Brisbane which is 7 hours away, however i specifically stock up quite well (last time nearly $500aud worth of korean groceries! Hope to hear from you soon!

  19. Lene_arlene Malaysia My profile page joined 1/15
    Posted January 11th, 2015 at 3:17 am | # |

    Hi, I am from Malaysia. I love Korea food so so so much. Thank you for showing me how to cook Korea dish. I wish to try this crunchy spicy chicken. May I know instead of rice syrup and corn syrup is there any sauce can replace it? As I cannot found both syrup in my local market. Please reply. Thank you so much!

  20. boarderbikkel Netherlands My profile page joined 12/14
    Posted December 30th, 2014 at 8:41 am | # |

    Hi Maangchi! I’m new here, but have been cooking your recipes for a while now.. love this one! Was planning on making it for a new years eve party tomorrow night… but I have a question; how do you reheat this? Or would you fry the chicken at home, make the sauce at home, and then reheat the sauce at the party, and reheat the chicken in that? What do you recommend??
    Thanks!
    Sjoerd

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2014 at 5:28 pm | # |

      I hope you made good chicken! This chicken will crunchy for a long time up to 7 to 8 hours. You don’t have to keep it in the fridge.

      • boarderbikkel Netherlands My profile page joined 12/14
        Posted January 3rd, 2015 at 3:31 pm | # |

        Hi Maangchi! the chicken was absolutely delicious, and everybody loved it, I made 3kg, and it was gone in 5 minutes… :) ^_^

        However, what I did now was double fry, and then keep appart from the sauce. At the party, I put the chicken in the oven to reheat, and then put in the sauce. I felt it lost some of it’s crispyness then… What do you do when reheating? Or do you just eat it cold?? Thank you so much!!
        Sjoerd

  21. aimee1894 Philippines My profile page joined 12/14
    Posted December 28th, 2014 at 10:43 pm | # |

    Last year I tried cooking same Korean glazed fried chicken recipe, but to my disappointment my family did not like it. I bravely tried cooking this recipe because of the very detailed instructions, and it became a hit in the family, both young & old made me promise to cook this again when we celebrate this coming New Year. I will also add eomuk to our menu. Thanks so much Maangchi!

  22. daveng USA My profile page joined 12/14
    Posted December 22nd, 2014 at 3:49 pm | # |

    This recipe is a nice & simple with good results. I tweaked and fried for less time (about 8-10 minutes per fry) and looked more for color as well as texture as an indicator of done-frying-ness. When I cooked for 12 minutes, the meat became a bit dried out. I seasoned the chicken a bit more with salt, pepper and ginger too. Also recommend tasting and adjusting the sauce before mixing the chicken to make sure you have the balance of flavors you want. One last note, check the temp and make sure your oil is around 350 degrees, particularly between batches if frying multiple batches. Sometimes, after taking a batch out, the oil needs to come back up to temp before frying the next batch.

  23. wildrocket3107 Singapore My profile page joined 12/14
    Posted December 22nd, 2014 at 10:06 am | # |

    Hi Maangchi, may I know if the fried chicken will lose its crunchiness if I heat up in the microwave the next day or should I re-fry?

  24. greenally pekanbaru My profile page joined 12/14
    Posted December 5th, 2014 at 3:03 am | # |

    Hello there,i always love to see your video.and today i make my first 닭강정 and everybody at home like it. Thankyou so much..i’ll make another for christmas at my parents house.

  25. Joyice United States My profile page joined 11/14
    Posted November 4th, 2014 at 10:51 am | # |

    Hello Maangchi,
    Would it be okay to use chicken breast instead of wings? I don’t like bones! ):
    Thank You!

  26. Dedet Berlin, Germany My profile page joined 11/14
    Posted November 3rd, 2014 at 9:04 am | # |

    Hello Maangchi! Yesterday i invited my korean friends and made this lovely chicken and japchae too! And it turned out so good and delicious! They are so amazed! Thank you so much for this wonderful recipe! Nexttime i want to try the spicy rice cakes! And i cant wait! 😊😊😊

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2014 at 2:59 pm | # |

      When I have a party, I usually make this chicken and japchae, too! : )
      I’m very happy to hear that you got good compliments on your food from your Korean friends. Cheers!

  27. yanyanlung usa My profile page joined 10/14
    Posted October 23rd, 2014 at 3:13 pm | # |

    hi maangchi! I just made this dish. its so delicious!
    my in laws love it (a good way to impress them ahahaa)
    Im just starting to learn cooking. When I was still single My papa cook for me im like a princess ahaha. I don’t even know how to fry a chicken like the crispy chicken. ahaha Im so ashamed of my cooking.I was really nervous cooking for my
    in laws. Thank you for your simple to follow recipe! it is really
    good and save me from my in laws! I will look forward to your other recipe and
    more cooking tips! ;) now i love cooking! :) thanks! *i wanted to post a photo to share it but i dont know how. ? hehe

  28. Olive Wee Singapore My profile page joined 10/14
    Posted October 4th, 2014 at 12:42 pm | # |

    Hi Maangchi, I am your new cooking fan ! I tried this crispy chicken dish today and it was really really yummy ! I did not have the corn syrup, I just make do with sugar. I will try out more of your dishes, thank you for sharing ! :)

  29. Jerome Denmark My profile page joined 9/14
    Posted September 28th, 2014 at 5:35 pm | # |

    Hey Maangchi-ssi
    In Denmark we don’t have any corn or rice syrup. I’ve looked in my local Asian store and other stores and left empty handed :(
    However I did find some cream soda syrup but I guess it’s not useful for food. Any other suggestions?

    – Jerome

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2014 at 4:27 am | # |

      Hi Jerome,
      You can skip the syrup and use sugar or honey. It will still turn out delicious.

  30. Jen The Chicken Wings Lover Hampshire, England My profile page joined 9/14
    Posted September 21st, 2014 at 8:21 am | # |

    Hi there! I’ve just come across this website googling for chicken wings recipe as I love them and have a huge craving for crunchy ones today – watched your video and I’m totally mesmerised! Thank you for this recipe, I am trying it today, though the only ingredient i do not have are the delicious looking chilli peppers, but I think I will use red chilli pepper flakes instead as I love my spice :)

    • Jen The Chicken Wings Lover Hampshire, England My profile page joined 9/14
      Posted September 21st, 2014 at 10:24 am | # |

      I have just finished cooking it and made a few more adjustments – I hope you don’t mind :) I’m trying to be health conscious and have used my Tefal Actifryer to fryer the chicken wings (it only requires 1 tablespoon peanut oil rather than 4 cups) and I’ve used 700g chicken wings. I also only had Light Corn Syrup that I made the sauce with and I added a tablespoon of good tomato ketchup and a splash of Sriracha Super Hot chilli sauce. Waiting for it to cool down slightly now!

  31. sakiika Las Vegas,Nevada My profile page joined 9/14
    Posted September 14th, 2014 at 5:13 am | # |

    Hi Maangchi,I made this recipe but with thighs for my family and they really loved them! I almost cried because I’m really nervous about what my parents think of my cooking and they loved it so much.I put leftovers in the fridge and had them for lunch next day and it was almost exactly the same as fresh out the oil,crispy-crispy~!!! I will definitely keep this recipe with me forever and use it to impress guests.

  32. frenzreal Philippines My profile page joined 9/14
    Posted September 13th, 2014 at 6:17 am | # |

    진짜 맛있어요! 우리 친구들이 닭강정을 너무 좋아했어요. Thanks for sharing this! :)

  33. Lea New Zealand My profile page joined 9/14
    Posted September 13th, 2014 at 2:03 am | # |

    I tried to make this a couple of months ago for dinner and my family loved it! I couldn’t get enough of it that I cooked this again a few weeks later for a friend’s party and everyone loved it that it went really fast and they just kept going on and on about how delicious it was! Now we’re having a birthday party coming up and my friends asked me to make this for them again and I’m happy they did because I really loved cooking and eating this! Best fried chicken ever! I also use honey instead of the rice/corn syrup but it turns out perfect as well. Love all your recipes Maangchi! I’m actually making your bread rolls as I type. Haha!

  34. Youta tunisia My profile page joined 8/14
    Posted August 27th, 2014 at 10:01 pm | # |

    Hi Maangchi! my name is ” Eya ” i’m from Tunisia and i really like korean food and i wish try some recipes at home . i love spicy chicken but unfortunately i don’t eat it even once! i wish make it at home plz add another recipes ! i like your recipes very much !

  35. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted August 26th, 2014 at 11:02 pm | # |

    hi maangchi, if we use the pressure cooker, how long will it take for the chicken to fully cook?

  36. Meilinfer Philadelphia,PA My profile page joined 8/14
    Posted August 26th, 2014 at 10:42 pm | # |

    Maangchiiiiii!!!!
    This is first time I tried one of your recipes. It turned out really DELICIOUS…HAHAHA.I received a lot of compliments! They asked me how did I made it and I told them….Maangchi taught me! I was so happy because I love fried chicken and I have tried to make it several times but failed, probably because I was using flour. Awesome recipe!!!

  37. Cosmo94703 Berkeley, CA My profile page joined 8/14
    Posted August 11th, 2014 at 3:07 pm | # |

    Delicious recipe: Thank you, again.

  38. Susan.353 Manila My profile page joined 8/14
    Posted August 9th, 2014 at 1:17 pm | # |

    Hi Maangchi🙋, today i’m success in making dakgangjeong🐓… I am super excited ..
    Thank you so much for your good recipe.
    Sad my rice cake failed again .. This time i use normal rice flour n its failed. I couldnot found any shortgrain rice flour..😒😓

  39. Karenchristy Indonesia My profile page joined 2/14
    Posted August 7th, 2014 at 11:56 pm | # |

    Hi Maangchi can i use gochujang instead? And which ingredients should i substitute with gochujang? Thankyou :)

  40. ykim747 Ontario My profile page joined 2/14
    Posted July 25th, 2014 at 10:08 pm | # |

    I tried Dakkangjung today. I used bornless skinless chicken thights.
    It was fantastic.
    My friends was very happy to eat this food.

    This recipe is the best in your homepage.

  41. msPin Bangkok My profile page joined 7/14
    Posted July 22nd, 2014 at 11:34 pm | # |

    Hi Maangchi!

    Thank you so much for this recipe. Everybody loves it!! The wings remained crispy and crunchy after a few hours which I have never been able to do before :)) I’m so glad I found your channel and will definitely try out more Korean recipes!

  42. xinyue7 Beijing My profile page joined 7/14
    Posted July 3rd, 2014 at 3:08 am | # |

    Hi Maangchi!

    I made the chicken today and it was so amazingggg!!! Chicken was really crunchycrunchy! Thanks for the very yummy recipe! Cheers!

  43. StalkingLillies Somewhere in your garden My profile page joined 6/14
    Posted July 2nd, 2014 at 10:02 pm | # |
  44. babygerr singapore My profile page joined 5/14
    Posted June 20th, 2014 at 7:57 am | # |

    hey maangchi !!

    I just made this.. it tasted awesome and the chicken was crispy, but after adding to the sauce, it was way too sticky tht the skin became hard and stuck to my teeth. :( is it because i heated the sauce for too long thus absorbing the liquid ?? i used half yr sauce recipe since i only had 12 pcs. i wanna succeed perfectly again when i do this. the sauce shld be in a more liquid form right ?

    how shld i rectify it if it turns up too sticky again whn making the sauce??? i used yoridang thou. shld i add more soy sauce? more vinegar ? or jus simply reduce the syrup n add more sugar?

    hear from you soon. cheerios.

  45. RegieRaim Mexico My profile page joined 6/14
    Posted June 2nd, 2014 at 1:20 pm | # |

    Are peanuts from the original korean recipe or your touch? I need a really traditional korean main dish and I was thinking about this one for a really important college presentation.
    :) btw, love your recipes! It helped me cook korean food when I’m not that good at cooking :D

  46. babygerr singapore My profile page joined 5/14
    Posted May 29th, 2014 at 3:56 pm | # |

    Can i use 요리당? Will the taste be different?

  47. play9bess Brooklyn, New York My profile page joined 5/14
    Posted May 28th, 2014 at 5:16 am | # |

    This right-up my alley! Can’t wait to try this delicious looking recipe. I’m hoping it tastes as good as it look.

  48. CocoChristensen Texas My profile page joined 5/14
    Posted May 2nd, 2014 at 9:10 pm | # |

    Hi,
    Can I use maple syrup instead of corn syrup? Thanks.

  49. schlumbl Germany My profile page joined 4/14
    Posted April 25th, 2014 at 4:53 pm | # |

    Hi Maangchi!
    Yesterday I made your chickenwings and they are not good – they are DELICIOUS! I had to find a substitute for the rice- or cornsyrup. There’s absolutely no store here in germany where you can get it. We looked for it in every grocery store and the shops for asian food. Nothing. So I used agave syrup (there seems to be no word for this stuff in english). It worked just fine. I had a little less oil than I needed, but after turning the bits over and over they came out great. My husband liked them very much and my mother didn’t even want to share her batch. :) I also liked them – tastes like candied chicken, very yummy! So thank you very much for this fantastic recipe and keep them coming. Love your videos!
    Greetings from germany!

    • Maangchi New York City My profile page joined 8/08
      Posted April 27th, 2014 at 10:16 am | # |

      I’m so happy to hear that you made delicious chicken and thank you for the tip about agave syrup! Happy cooking!

    • sanne Munich My profile page joined 8/14
      Posted September 4th, 2014 at 8:56 am | # |

      Hi schlumbl,

      ” I had to find a substitute for the rice- or cornsyrup. There’s absolutely no store here in germany where you can get it. We looked for it in every grocery store and the shops for asian food. Nothing.”

      Ask for mul-yeot, the bottles often say “Malzsirup” or “Maissirup” (the latter is the correct translation).
      I get it here in Munich at Asia, Mozartstr. – if anything else fails, try online-ordering like at e. g. shinhan-mall.de/de/ (the site is in German, too; not only Hangul!)

      Good luck!

      Bye, sanne.

    • Sarge2502 All Over the Place My profile page joined 9/14
      Posted September 6th, 2014 at 12:54 am | # |

      Hi schlumbl!

      When we lived in Germany, we noticed that some of the larger grocery stores had an American aisle. If your store does, they might have a product called Karo Syrup. It usually comes in a clear bottle and it is corn syrup. Hope this helps! :)

      Jenna

  50. Shaneywaney2 Newcastle, United Kingdom My profile page joined 4/14
    Posted April 6th, 2014 at 3:36 pm | # |

    Hi Maangchi! Today i made your Dakgangjeong for myself and my mother, by the way i am a 14 year old boy. Im in love with everything korean, Korean Music, Korean food, Korean Culture and i have followed your channel for a while now but today i plucked up the courage to make a korean dish and i picked this one and me and my mother adore it. We love it so much and the chicken is so crunchycrunchy and the sauce is very sweet and sticky. Love you Maangchi!

  51. Teapot Melbourne, Australia My profile page joined 3/14
    Posted March 23rd, 2014 at 8:52 am | # |

    Love your videos and love this recipe. Have cooked this twice and everyone loves it. Thank you so much. Have introduced friends to check out your videos and they love you too!

  52. Miss Kim78 socali My profile page joined 3/13
    Posted March 19th, 2014 at 4:33 am | # |

    I’ve always double fried my fried chicken too. But I didn’t really know that it was an Asian thing! When I was double frying some chicken (for family meal when it was my turn to cook for staff), one of the French chefs asked me why I am double frying…I was like, “to make it crispier (duh)!” And then I later realized that many people didn’t use or know about that trick. Your video has me craving some fried chicken!

  53. JocelynYip Singapore My profile page joined 3/14
    Posted March 18th, 2014 at 10:52 pm | # |

    I’ve always fried my chicken wings just like you. Last night I decided to add a twist and coated it with the spicy sauce. Omg, It was fantastic! My younger girl who don’t usually like wings, polished off 4! Received a thumbs up from everyone. Thanks Maangchi !

    • Maangchi New York City My profile page joined 8/08
      Posted March 19th, 2014 at 7:40 am | # |

      “My younger girl who don’t usually like wings, polished off 4!” I’m happy to hear that!

  54. geochik salt lake city, ut My profile page joined 3/14
    Posted March 9th, 2014 at 10:53 pm | # |

    I made this tonight…OMG!!! So yummy!!! Like chicken candy!!! :)

  55. karachae Isabela Northern Philippines My profile page joined 3/14
    Posted March 7th, 2014 at 9:32 am | # |

    안녕 하세요 ㅋㅋㅋ!Well for Ms. Maangchi Kim,honestly I started watching your videos.since yesterday and I’m so glad that i found this site..so fanatic!
    Well everybody usually thinks that when you say “KOREAN CUISINE” it sounds pretty hard to prepare and cook for it but through your amazing videos,you mde it very quite simple..
    And that’s the best way I can earn more confidence about cooking korean food without complicated process..A big thanks to you…
    Been in Korea and.I do really love Korean foods…very awesome…I’ll keep on watching!thanks♥♥♥감사합니다

    • Maangchi New York City My profile page joined 8/08
      Posted March 10th, 2014 at 3:27 pm | # |

      “…that’s the best way I can earn more confidence about cooking korean food without complicated process..” Thank you so much for your nice words! Good luck with your Korean cooking!

  56. rroohc USA My profile page joined 3/14
    Posted March 4th, 2014 at 5:43 pm | # |

    We love your videos. We just made this. However, instead of the dried peppers we substituted gochujang. Korean food is great. There are so many possible variations to Korean recipes, the variety is endless. Thanks for this video!

  57. TechGirl California My profile page joined 3/14
    Posted March 4th, 2014 at 12:14 am | # |

    I used the sauce on baked chicken wings and people demanded the recipe. I had some sauce left over which I put on some salmon. YUM!

  58. barry Finland My profile page joined 2/14
    Posted February 22nd, 2014 at 1:14 pm | # |

    This is one of my favorite Korean food. I have been trying to find this recipe and luckily just found it here.
    I would love to try it soon.

  59. nikujaga Singapore My profile page joined 2/11
    Posted February 4th, 2014 at 5:24 am | # |

    Hi Maangchi!

    I’m here to thank you for this great recipe. I made this for dinner and it was still very crispy and crunchy after it was cooled. A definite keeper! <3 thank you very much!
    I removed all the seeds from the dried chillies and after taste testing I realize there wasn't enough heat. So I added hot pepper flakes to the sauce. Gave the dish a even redder colour too.

  60. Chris75 Ithaca NY My profile page joined 2/14
    Posted February 2nd, 2014 at 11:12 pm | # |

    Hi Maangchi,
    I made 10lbs. of these wings tonight for my super bowl party tonight and they were “so delicious.” Everyone said that they were the best wings that they had ever had in their life! They were so crunchy, I guess it was the double frying. Thanks!
    Chris

  61. Daisydaze Maryland My profile page joined 1/14
    Posted February 2nd, 2014 at 9:39 pm | # |

    I made this tonight for the game tonight. My husband doesn’t like chicken wings, but he ate SOO many tonight! Thank you so much for a great website and great recipe.

  62. JoyceWu Taiwan My profile page joined 7/12
    Posted January 31st, 2014 at 4:16 pm | # |

    Maangchi , may I know 양념통닭 and 닭강정 have any different ? I saw the ingredients and cooking process almost same.

  63. juniper89 Daegu, Korea My profile page joined 1/14
    Posted January 30th, 2014 at 10:42 pm | # |

    This looks great! When I buy 닭강정 from a restaurant sometimes it comes with rice cakes. How would I cook/add rice cakes to the recipe (to make it crunchy but chewy in the middle)?

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2014 at 3:15 pm | # |

      Fry some rice cake after the chicken is fried for about 1 or 2 minutes until its outside turns a little crunchy but soft inside.

  64. kaleoa Tacoma, WA My profile page joined 1/14
    Posted January 30th, 2014 at 3:23 am | # |

    I will definitely be making this soon. But I need to ask, where did you get your tongs?

    • nantamco Oakland, CA My profile page joined 3/14
      Posted March 11th, 2014 at 8:56 pm | # |

      I found some at Daiso. Its a Japanese dollar store all over the West Coast, maybe on the East Coast too?

  65. YellowFlash_11 Singapore My profile page joined 1/14
    Posted January 28th, 2014 at 12:44 pm | # |

    Hi Maangchi, I tried the recipe but I used a lot of substitute like Honey and Dried chili. But still it tastes awesome! Hope to get more recipes from you!

  66. aearthr Singapore My profile page joined 1/10
    Posted January 27th, 2014 at 6:07 am | # |

    Look yummy! Better than 4fingers in Singapore. I would try it with my mum after Chinese New Year!


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