Recipes

Maangchi's fried chicken

Yangnyeom-tongdak 양념통닭

Hi everybody,
I’m finally posting a recipe that so many of you have requested over the years!

When I lived in Korea, this type of chicken was called yangnyeom-tongdak. As I mentioned in the video, yangnyeom means “seasoned” and tongdak means “a whole chicken.” Traditionally a small whole chicken was cut into chunks, coated in batter or dried ingredients, fried, and mixed with a sweet, sour, and spicy sauce.

We used to order a half or whole chicken from one of the yangnyeom-tongdak places in my neighborhood.

I called them and said: “I want a half chicken!”

Then the owner of the chicken place said: “Yes, ok!”

Fresh, hot yangnyeom-tongdak would be delivered to my home in 30 minutes!

One day I went in for takeout and had a chance to watch the owner making the chicken for me. My eyes burned into his hands as I watched. He used garlic, tomato ketchup, sugar, and hot pepper paste!

Some time later I made it at home with the recipe I had seen him use. It was perfect. My children said: “Mom, this tastes exactly like the chicken place!”

I always preferred my dakgangjeong to yangnyeom-tongdak, and whenever I had a party, event, or wanted to surprise people, I made dakgangjeong because everybody loved it and was curious about the recipe.

So when I posted the recipe on YouTube, I was very happy to hear that so many people made it and let me know it was a big hit. So far it’s been watched 292,931 times on YouTube.

A yangnyeom-tongdak place was on every corner in Korea when I lived there. All of them tasted similar, the only difference between this place or that place came down to 3 elements: batter mix, the ratio of dried ingredients, and the sauce. Many entrepreneurs created their own recipes to avoid paying high fees to a well-known franchises.

I remember some of funny popular franchise names such as:

  • “Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken)
  • “Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken)
  • “Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken)
  • “Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken)
  • “Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken)

After I left Korea, I’m sure many more places have sprung up, each with their own recipe.

In the “recipe request” section on the forum on my website, how many people have requested this type of chicken dish? Yes, so many! Some people emailed me, too! Kyochon Chicken, Bonchon Chicken … I can tell you that they’re all very similar, the only differences being those 3 elements that I mentioned.

I have developed this recipe over 3 years. Whenever I made this fried chicken, I tried different mixes of dried ingredients and different ways to make the sauce. At first I tried not to use rice or corn syrup or ketchup and I replaced them with more natural, wholesome ingredients, but I was never satisfied with the appearance, taste, and flavor. So far this is the best ratio that I have come up with and I feel it’s time to release this recipe to my lovely readers. What shall I call this chicken? Maangchi’s Chicken?  : )

Enjoy the recipe and I will let you know if I ever invent a better one.

Ingredients (for 3-4 servings):

Directions:

  1. Rinse chunks of chicken in cold water. Drain.
    *tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
  2. Add 1 ts ground black pepper and 1 ts kosher salt.
  3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
  4. Mix well by hand and completely coat the chicken.
  5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
  6. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.

Fry them using the double-frying method:

  1. Fry the chicken chunks for 10 minutes over high heat.
  2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
  3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
    *tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.

While you are frying, you can make the sauce:

  1. Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
  2. Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.
  3. Turn off the heat and wait until the chicken is done.

Chicken is done? Then coat your chicken with the sauce:

  1. Reheat the sauce.
  2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
  3. Sprinkle some roasted sesame seeds over top and serve hot or warm.

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204 Comments:

  1. Karina777 Almaty, Kazakhstan My profile page joined 11/14
    Posted November 10th, 2014 at 11:24 am | # |

    Hi Maangchi! (^___^)/ You help me a lot. First, I’m 14 years old and I learn to cook. I’m from Kazakhstan and I learn English. You help me to cook tasty dishes and I can understand English at the hearing, thanks to you)) My Mom wants to thank you^^ Your recipes are amazing (⌒‿⌒) We cook Korean dishes and they’re so good)) We eat them with pleasure ( ˘▽˘)っ♨ Thank you a lot!!! ヽ(o^―^o)ノ

  2. Neal0707 Manila My profile page joined 10/14
    Posted October 30th, 2014 at 1:16 pm | # |

    Hi maangchi!

    I have been searching this website to master the korean cuisine and this is the first time I post my comment. My relatives love my korean fried chicken. And also I made this for the bible study event and they said it’s very crispy on the outside and juicy on the inside.

    Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted October 30th, 2014 at 8:26 pm | # |

      It sounds like you make super delicious chicken! “I made this for the bible study event ..” That’s a really great idea. Everybody will be so inspired by the chicken they will study the bible even harder. : )

  3. Dana Adelaide, Australia My profile page joined 7/14
    Posted July 11th, 2014 at 11:13 am | # |

    I’m allergic to tomato so i can’t have tomato sauce/ketchup is there any recommendations for a substitute or do you have to use tomato sauce/ketchup?

  4. EmBinKay doha - Qatar My profile page joined 6/14
    Posted June 21st, 2014 at 11:12 am | # |

    Rice syrup instead of what we put in the mix ☺

  5. Triple C Iowa My profile page joined 4/14
    Posted April 20th, 2014 at 8:38 pm | # |

    Hi Maangchi! Thank you for the recipe. I made it for my family’s Easter picnic today and they loved it! I only changed two things: 1. Instead of using chicken chunks with bones, I used only breast meat cut up into bite sized pieces. 2. I brined the breast meat in salt, sugar, and worcestire sauce to keep it from drying out after cooking it in such high heat. Also, instead of coating the chicken with the sauce, I took a separate bowl for dipping so the outside would stay crisp until picnic time.

    Again, thank you very much for the wonderful recipe. I can’t wait to try more! Take care pretty cooking lady!

  6. scrapintogo1 United States My profile page joined 3/14
    Posted March 26th, 2014 at 1:58 pm | # |

    i need to make 100 chicken wings with your recipe for korean night at my granddaughters school. can i cook during the day and serve cold that night? worried the chicken won’t be crisp.

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2014 at 12:43 pm | # |

      You are preparing chicken wings for your granddaughter’s school event? What an awesome grandmother! Yes, the chicken will keep being crunchy up to several hours at room temperature. You deserve to a shoulder massage from your granddaughter on the night the chicken is served. : )

  7. joyoon My profile page joined 8/10
    Posted March 19th, 2014 at 11:23 pm | # |

    You guys MUST try this recipe. Truly the best fried chicken I’ve ever had (great when served with sweet Dongchimi). I made this for dinner and my Chinese husband was like, “*Gasp* ! What is this?!” I said, “Maangchi’s Korean chicken recipe!” Honestly delicious. The only thing I did different is that I mixed the dry ingredients (flours, etc.) and mixed it with the chicken. I also deep fried it for only 6 to 7 minutes depending on what I thought was good “enough” since my chicken chunks were drumsticks and different than Maangchi’s chicken sizes.

  8. thaibahts.org Thailand My profile page joined 2/14
    Posted February 16th, 2014 at 1:32 am | # |

    Hey maangchi,

    I absolutely love all your videos and recipes, thank you for all the amazing and easy recipes,I’m in love with the Korean food now. I enjoy watching you as I belong to an Asian family and i find your behavior very familiar, you are so cute and adorable

  9. SKim94 Flushing, NY My profile page joined 1/14
    Posted January 13th, 2014 at 12:42 am | # |

    Hi Maangchi. I finally made your recipe for Yangnyeom Tongdak for the first time. It came out delicious, crunchy, and appetizing like you promised. However, I had a few problems while I was preparing the dish mainly due to my inexperience.

    I think I used really large drumsticks + wings, and struggled to check if it was fully cooked inside. in the future how long should I cook the meat if it’s too big or too small?

    While preparing the chicken before I started frying it. I noticed that the texture covering the chicken (the mixed flours, egg, etc), was a little runny compared to yours in the video. I used exact measurements so I believe it was the size of the egg I was using. Which sized eggs should I use? Jumbo? Medium? Or does it not matter that its runny?

    Lastly I heard that the U.S. Department of Agriculture has been cautioning against washing poultry. What do you suggest?

    • Maangchi New York City My profile page joined 8/08
      Posted February 16th, 2014 at 2:36 pm | # |

      “how long should I cook the meat if it’s too big or too small?” If your chicken drumsticks are too large, cut them into bite size pieces. If your batter is too runny, add more starch.

  10. gomu ohio usa My profile page joined 1/14
    Posted January 12th, 2014 at 10:40 pm | # |

    Best recipe I have ever tried. I skipped frying chicken and used frozen Tyson chicken strips. I blew my guests away.

    I love your site and videos. My kids are adopted from Korea and I am just a dad trying to keep them interested in Korean culture. Along the way, I fell in love with Korean food. Thanks for the awesome site!

  11. kpopmam Pittsburg, KS My profile page joined 12/13
    Posted December 29th, 2013 at 12:58 am | # |

    I made this for dinner tonight and it was a huge hit. Not too spicy for my 2 year old son to have but with just enough kick that my spicy food loving boyfriend liked it too. I can’t wait to make it again!!! I will keep looking here for yummy recipes to make for my family :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2013 at 9:49 am | # |

      I’m glad to hear that you like the recipe. You must have thought carefully when you decided the level of spiciness between your 2 year old son and your boyfriend who loves spicy food. : )

  12. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted October 30th, 2013 at 12:27 am | # |

    HI MAANGCHI,
    is there other types of sauce other than this…???? teach me…..kikikikikiki

  13. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted September 28th, 2013 at 2:34 am | # |

    hi maangchi,
    i just want to know whether the sauce can be added with other things??? tom yam paste maybe, since my family love tom yam…is it harmful?, i’m afraid that the combination can be dangerous or poisonous,…

  14. chibi88 Melbourne My profile page joined 7/13
    Posted September 21st, 2013 at 3:03 am | # |

    Hi Maangchi… I’m gonna try this recipe soon.. can i replace the rice syrup with corn syrup?? because i dont hv the rice one.. and can i use tapioca starch instead of potato starch?? if yes whats the ratio?
    Thanks alot Maangchi…

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2013 at 6:00 am | # |

      yes, you can use corn syrup. I’m not sure about tapioca though. Starch powder makes the chicken crunchy.

  15. gladys Davao City, Philippines My profile page joined 9/13
    Posted September 7th, 2013 at 4:01 am | # |

    weeew ! so excited to cook your recipe (yangnyeom tongdak) .. im in the grocery store right now , buying the ingredients .. hehehe’ maybe i’LL cook this for dinner .. *mouth-watering* ;)

    • Maangchi New York City My profile page joined 8/08
      Posted September 7th, 2013 at 7:47 am | # |

      You left this comment at the Korean grocery store! I hope your grocery shopping went well! Good luck with making delicious chicken!

  16. gladys Davao City, Philippines My profile page joined 9/13
    Posted September 5th, 2013 at 3:47 am | # |

    hello ms. maangchi !! :)
    i am a fiLipina particuLarLy from davao, hope you know the pLace ;)
    it’s hard for me to find a rice syrup and sweet rice flour ..
    so , what can i use instead ? :)
    PLEASE ………
    i’m dying to cook your recipe ……
    Thanks ms. Maangchi :)
    GodbLess :))

  17. rnbrat41 USA My profile page joined 9/13
    Posted September 2nd, 2013 at 3:00 pm | # |

    Maangchi, thank you so much! I’m absolutely addicted to yangnyeom tongdak. I think I make this every week. Luv it! Luv it!

  18. michaelmwu Mountain View, CA My profile page joined 8/13
    Posted August 19th, 2013 at 5:21 pm | # |

    I made this for my family and my Korean roommate and they loved it! My roommate even said he liked it better than 본촌 치킨

  19. Pink Washington, DC My profile page joined 6/13
    Posted June 24th, 2013 at 1:24 pm | # |

    I made this recipe this weekend & my family & I loved it. Thank you for sharing!!!!

  20. garydeuslutes Canada My profile page joined 6/13
    Posted June 10th, 2013 at 3:44 pm | # |

    is there anything that i can use instead of the hot pepper paste? not good with hot spice.. BTW i tried your Japchae and it is great! :) thanks for ur vids!

  21. mutiara illinois My profile page joined 5/13
    Posted May 20th, 2013 at 7:22 pm | # |

    Maangchi,
    Just tried this recipe… hello… best thing ever! I saw someone asked if he could bake the chicken instead. YES! Instead of frying the chicken, I baked mine. I set the temp to 450 for 30 mins, then flip the chicken and cook for another 15 minutes. They turn out great :) thanks alot!
    I also made the sweet pancakes, they taste like cinammon rolls. Yum!

    • Maangchi My profile page joined 7/08
      Posted May 21st, 2013 at 8:29 am | # |

      Thank you for sharing the tip for baking the chicken but I am wondering if it’s still as crunchy as the chicken fried? Happy cooking!

  22. irwin.s Boston My profile page joined 4/13
    Posted April 11th, 2013 at 9:53 am | # |

    Hi Maangchi!
    I made this recipe last year for a barbeque and everyone loved it! My only problem was, what do I do with the leftover oil??? I ended up putting it in empty milk cartons and throwing it away. What should I have done with it?

    Anyway, thank you so much for always posting such delicious recipes. I love watching your videos even if I don’t want to make one you’re showing, because you’re so cute all the time! :3

  23. Kitty VA My profile page joined 4/13
    Posted April 9th, 2013 at 4:30 pm | # |

    Hello Maangchi!
    If I don’t have rice syrup, what else can I use? Can I use honey? Btw, i tried your kimchi, it was superrrrr delicious!!! Thanks for sharing so many wonderful recipes!

  24. irisvo Virginia My profile page joined 2/13
    Posted February 28th, 2013 at 12:50 pm | # |

    Hi Maangchi,
    I living in small city so I can’t find rice syrup. Can I use white sugar instead ?? If it work , how many cups I need ??? And I can’t find potato starch, too. If don’t have it, does it still ok ???
    Thank you !!! And I love all your recipes

  25. LANEIGEgirl My profile page joined 2/10
    Posted February 24th, 2013 at 6:39 pm | # |

    Hi Maangchi!

    Just tried making this yesterday and it turned it super well. My family and friends loved it!
    Thank you again for another successful recipe.
    With heartfelt thanks! ^___^

    • Maangchi New York City My profile page joined 8/08
      Posted February 25th, 2013 at 12:05 pm | # |

      Great news! I’m so happy to hear that your family and friends loved your yangnyeomtongdak!

  26. Mattuuggi Little Rock, AR My profile page joined 1/13
    Posted February 21st, 2013 at 3:54 pm | # |

    I am curious how this sauce would taste with fried chicken gizzards. I grew up in the South and loved those when I was a kid, and was really happy when I went to Korea and could have them there as well.

  27. aileen3376 Iloilo, Philippines My profile page joined 2/13
    Posted February 12th, 2013 at 7:53 am | # |

    Hi Maangchi. We tried this recipe last Sunday. We made half of the recipe. Well, it was easy until we came to the part that we had to add an egg. How do you cut an egg in half? So we decided to beat it a little and use just half the beaten egg. The batter became crumbly though, and it did not stick to the chicken. Why is that so? Did the beaten egg make it that way?

  28. HaruPanda Nebraska My profile page joined 11/11
    Posted February 6th, 2013 at 3:15 pm | # |

    This recipe is AMAZING!!! I made this on Sunday for my sister’s baby shower…and everyone loved them!! :D I made 20 lbs of wings and they were ALL gone :) Thank you for sharing your recipes with us all….can’t wait to try other recipes ^.^

    • Maangchi New York City My profile page joined 8/08
      Posted February 7th, 2013 at 2:45 pm | # |

      wow 20 pounds is a lot of chicken! You worked hard but you got lots of compliments. I understand how you felt! Happy cooking!

  29. K-Foodie Auckland My profile page joined 2/13
    Posted February 2nd, 2013 at 6:31 pm | # |

    Hi,
    I was wanting to make korean fried dishes, especially Yangnyeom tongdak and Tangsuyuk.

    I noticed that the fry batters you use for dakgangjeong, yangnyeom tongdak, and tangsuyuk are different:

    http://www.maangchi.com/recipe/yangnyeom-tongdak
    1/2 cup potato starch powder, 1/4 cup all-purpose flour,
    1/4 cup sweet rice flour, and 1 egg.

    http://www.maangchi.com/recipe/dakgangjeong
    1/2 cup of starch powder, 1/2 cup of flour, and 2 eggs

    http://www.maangchi.com/recipe/tangsuyuk
    1 cup plus another 1/4 cup of potato starch, and 1 egg white

    I was hoping you could answer a few questions since the different batters has created some confusion:

    1. Are the different batters an “evolution” of philosophy on fry batters? Or were they from different sources?

    2. Do you have a favorite batter?

    Thanks so much,

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2013 at 7:09 pm | # |

      My recipes are always changeable and I have constantly been developing better recipes. Follow the each recipe it will turn out delicious because this is the best recipe I have developed so far. Someday if I develop better ratio of batter, I will post it on my website. Happy cooking!

  30. mwitulski Denver, CO My profile page joined 8/10
    Posted January 11th, 2013 at 1:41 am | # |

    We made this tonight and it was so delicious. I agree with others – the sauce is so good that you can use it on just about anything! My sauce got a little thick so I thinned it out with some Sprite. Thank you for the wonderful recipe and video!

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2013 at 7:10 pm | # |

      “My sauce got a little thick so I thinned it out with some Sprite.” You are such a creative cook! : )

  31. antoniasd CA, USA My profile page joined 12/12
    Posted December 22nd, 2012 at 10:15 pm | # |

    Yummy, Yummy, Yummy, made this tonight for my family. My husband said it was a meal to remember! I made one chicken, cut up, and made twice the sauce. Crispy, and chewy at the same time, thanks.

  32. iamrhart Namhae, South Korea My profile page joined 10/12
    Posted October 29th, 2012 at 1:00 am | # |

    Thank you for this. I made it twice now. The second time, i didn’t need all the Sauce. So i saved it, and you know, it makes a great replacement for other sauces, like if you want a Spicy Pizza, or you want a little “kick” to a burger. Also, a little ‘side’ comment, i took a couple chicken-breasts, and cubed them (about 1inch cubes), for a ‘boneless’ version. Still A+. thanks for helping put this Korean-Fast-Food dish into a recipe. :-)
    P.S. Greetings from SK

  33. JaeSeven Brunei My profile page joined 8/12
    Posted August 29th, 2012 at 8:58 am | # |

    hi,would it be okie if i just use plain flour instead of sweet rice flour?and can we just use any vinegar instead of apple vinegar?and must we use potato starch powder and baking soda?

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2012 at 9:59 am | # |

      Yes, you can skip sweet rice flour. Any type of vinegar will work well, too. Starch powder (potato, sweet potato, or corn) will make chicken more crunchy.

  34. danowen st andrews west, ont, canada My profile page joined 8/12
    Posted August 16th, 2012 at 9:55 am | # |

    Would you recomend using a deep fryer rather than a wok?

  35. brookes20 California USA My profile page joined 7/12
    Posted July 26th, 2012 at 3:06 am | # |

    I have tried another recipe of this fried chicken,totally different from yours.I will defenitely try this.Thank you and I am now addicted to your site!

  36. JoyceWu Taiwan My profile page joined 7/12
    Posted July 25th, 2012 at 10:55 am | # |

    hello Maangchi,
    Love your recipe I try make this before.
    All my friend like this^^
    May I know if I wanna make 시리즈 the method is same like this one just dont need mix
    with sause?

  37. stormyp Liberty Township, Ohio My profile page joined 7/12
    Posted July 2nd, 2012 at 5:51 pm | # |

    Hi Maangchi,
    I love all of your recipes, my husband and I were stationed in Seoul for 4 years and I really miss the food. Your recipes really help me out, I have a question for you where did you get the indoor grill you used to make the LA galbi can you get one of those here in the states?
    Thank you!!

  38. mrs.cam Guam My profile page joined 6/12
    Posted June 26th, 2012 at 7:09 am | # |

    Maangchi, thank you for this recipe! I made this tonight and it looked and tasted so good, I forgot to take a picture before the kids and I ate it all up! I will make this again for the hubby when he gets back from training. I’ll remember to take a pic then! lol. Fan for life, Mrs. Cam

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2012 at 8:19 am | # |

      “kids and I ate it all up” I’m so happy to hear that you and your children enjoyed your chicken! : )

  39. chubchiii ._. My profile page joined 6/12
    Posted June 20th, 2012 at 11:29 am | # |

    Hello!:) Amazing recipe! I just tried out this recipe today and it was awesome:D Just curious, i was looking at the dakgangjeong recipe and I realise that the batter for the chicken is different (for that recipe you used 2 eggs and didn’t use sweet rice flour and baking soda). How will it affect the outcome of the fried chicken?

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2012 at 9:36 am | # |

      You can use either recipe for the fried chicken batter.
      I added a little bit of sweet rice flour to the batter in the yangnyeomtongdak recipe to make it slightly chewy like rice cake.

  40. eco@est Winnipeg Mb My profile page joined 4/12
    Posted April 9th, 2012 at 10:06 am | # |

    Thank you for the recipe, I cook it last saturday and it taste good, it seems I’m in Korea again , this is one of the food I miss and also kimchi, I will try to make it next week, I want to visit Korea someday

  41. KerrBear New Jersey My profile page joined 4/12
    Posted April 6th, 2012 at 11:04 pm | # |

    I just made this tonight and HOLY CANNOLI! I have had a lot of great sauces, but I think this just became my new favorite! It was AMAZING!!!!!! Thank you so much for sharing this! Oh how I wish you would come cook with me! :)

  42. mel1223 kuala lumpur My profile page joined 3/12
    Posted March 27th, 2012 at 10:56 pm | # |

    Ever since I stumble onto your blog while looking for tteokbokki recipe, I have fallen in love with all your recipes! The steps you shown are so easy to follow and it has always been a successful cooking attempt each time I followed through u ^^

    This dish is so mouth watering and I been craving for it for so long so I am gona try to make it real soon. Just one question – if I am unable to find Kosher salt (is this different from the normal salt we used for all other cookings?), what is the replacement for it? (I stay in Kuala Lumpur, Malaysia, not used to seeing this term here, so not sure if I can find it)

    Thanks!

  43. faye_chen bali My profile page joined 3/12
    Posted March 24th, 2012 at 11:44 am | # |

    Thank you Maangchi! I am so going to try this recipe ^^ It’s one of my boyfriend’s (and mine, after he introduced me to korean famous two-two chicken) favourite dish. Will post the picture if I succeed!

  44. lmhjgsfever Hungary My profile page joined 1/12
    Posted March 4th, 2012 at 8:13 am | # |

    언니 감사합니다

    this was a hit with every one that tried it, it was gone in minutes thanks for another hit

  45. tantr33 Indonesia My profile page joined 8/11
    Posted March 1st, 2012 at 10:36 pm | # |

    Hi Maangchi! I really really love ur recipe especially this Yangnyeom Tongdak recipe :) I really want to make it but here is very difficult to find Gochujang, can I skip that or is there any alternative ingredient? Thank you so much Maangchi!! I have watched almost all ur recipes!! Keke~~ ^^ Gamsahamnida, Annyeonghaseyo!! :D

    • Maangchi New York City My profile page joined 8/08
      Posted March 2nd, 2012 at 9:14 am | # |

      You don’t have Gochujang (hot pepper paste)? No problem! This fried chicken is delicious (super crunchy) even without the coating sauce. Add a little bit of hot pepper flakes if you want to make it spicier.

    • Cutemom Indonesia My profile page joined 3/13
      Posted December 13th, 2013 at 1:29 pm | # |

      You can get gochujang in hypermart across the nation, or if u live in Jakarta, u can buy some at Papaya fresh gallery in blok M or go to kemang or senayan branch of mu gung hwa. It’s not the same without gochujang

  46. yuvalerie Rockville, Maryland My profile page joined 2/12
    Posted February 20th, 2012 at 10:26 am | # |

    HI Maangchi! i really love this recipe, but i think there’s a typo on step 2. I think it’s suppose to be 1 ts of ground black powder not 1 tbs.

  47. sangtran Houston, TX My profile page joined 2/12
    Posted February 18th, 2012 at 12:24 pm | # |

    I mom recently passed and I used to make your recipes when she was sick. It brought her comfort just like when she grew up on her old Korean farm…Your style of cooking was very similar to hers. I love this recipe! Can I make this a DAY IN ADVANCE? If so, how do you think I can reheat it without drying it out?
    Thanks!!

    • Maangchi New York City My profile page joined 8/08
      Posted February 19th, 2012 at 10:07 am | # |

      Oh I’m sorry to hear about your mom! You used to cook for her when she was sick? You are such a nice daughter!

      “Can I make this a DAY IN ADVANCE?” I wouldn’t make this dish in advance. It’s best right after making but it will be ok to make several hours in advance. If you have to make it one day in advance for some reasons, keep it in the fridge and roast it in the oven.

  48. INDO170845 Jakarta, Indonesia My profile page joined 2/12
    Posted February 9th, 2012 at 8:10 pm | # |

    can I use corn starch instead of potato starch?????

  49. Ryan Germany My profile page joined 7/11
    Posted February 6th, 2012 at 6:15 am | # |

    Hey Maangchi,
    I am craving for this recipe but I don’t have sweet rice flour on hand, with what can I substitute it (maybe rice flour or even plain flour) ? Another question, can I just skip the baking soda, because I don’t really like to eat something chemically (or factory-) made things, will they be still crispy and crunchy ?
    Thank you !

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2012 at 12:02 pm | # |

      yes, rice flour sounds great to me. “Can I just skip the baking soda..” yes, skip it. : ) It will be crunchy crunchy!

  50. yukialia Singapore My profile page joined 2/12
    Posted February 3rd, 2012 at 11:32 pm | # |

    Hi Maangchi,

    I’ve tried this recipe, friends & family likes it..
    I love all your videos, as you teach step by step & easy to follow for me
    as i’m a beginner in cooking.
    Thank you so much for the recipes.

  51. helenzella My profile page joined 8/10
    Posted January 15th, 2012 at 8:41 am | # |

    Finally cooked this tonight and i love it! i loved it since i had a taste of this dish in Korea. Now i can cook it whenever i crave for it. Thanks for sharing, Maangchi!

    • helenzella My profile page joined 8/10
      Posted January 15th, 2012 at 8:42 am | # |

      And my whole family loved it…and our next-door neighbor too! Yey!

      • Maangchi New York City My profile page joined 8/08
        Posted February 5th, 2012 at 9:55 am | # |

        haha next door people, too! Great! I can almost smell your chicken through my imagination!

  52. TDenham77 McLeansboro, IL My profile page joined 12/11
    Posted December 21st, 2011 at 10:14 pm | # |

    Wow….this looks just like the chicken my samchoon got for my sisters & I when we were in Korea! Definitely gonna have to try it out! :)

  53. sedaniel Michigan My profile page joined 12/11
    Posted December 12th, 2011 at 11:52 pm | # |

    I’ve tried to make fried chicken before to no avail, I can never get it as crispy as I’d like. This recipe worked to perfection, and was so tasty! The chicken was very crispy and I like the sauce, my only problem was that I used honey instead of rice syrup because I couldn’t find any, and next time I will add a little less honey because it was a bit too sweet for me. I also did not use the sweet rice flour because I couldn’t find it, so I used cornstarch instead and it worked very well. For anyone wondering, about 300 to 325 F is the perfect temp for the oil, I used my candy thermometer to check it. Great recipe overall, thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2011 at 9:25 am | # |

      Thank you for the tip about the oil temperature. I’m glad to hear that your chicken turned out delicious

  54. quseio pennsylvannuia My profile page joined 12/11
    Posted December 4th, 2011 at 9:16 pm | # |

    would you forgive me if i get someone else to make chicken ?:) There is a place nearby that makes incredible fried chicken, they high pressure fry it. and it i so juicy mmmmmmm

    i was thinking of bottling the sauce for myself

  55. franklkt Malaysia My profile page joined 11/11
    Posted December 1st, 2011 at 9:29 am | # |

    I cooked this dish twice and it was delicious~~ Thank you Maangchi for this wonderful recipe!!! Love ya cooking so much…

  56. igarci18 Mexico My profile page joined 11/11
    Posted November 24th, 2011 at 4:15 pm | # |

    Last keekend I made this recipe, and I’m thinking to do the same for next weekend, did not find hot peper paste or flakes, I use mexican red hot peper, same flavor, thank you,
    thank you.

  57. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 19th, 2011 at 7:34 am | # |

    this is the best fried chicken ever. fried chicken in a Korean way, also i first tasted it on an international food sampling on international family fun day at the school of my best friend’s kids. in a Korean booth. Later on I made my own version instead of chicken its fish. it was cooked on a same way which i served on my mother’s birthday. Where I served this dish. And it becomes a family favorite dish and first one to be finished. It becomes a new favorite.

  58. JG1 U.S.A. My profile page joined 12/08
    Posted November 15th, 2011 at 9:21 pm | # |

    I made this for dinner tonight. I didn’t have rice flour so I used Tapioca flour which is also super fine like rice flour. I didn’t have potato starch so I used potato flour. I had no rice syrup so I used honey. Otherwise I followed your measurements and cooked everything exactly the way it was shown.
    The chicken looked just like yours! It was so delicious! The whole family loved it! I will definately make this again. Hopefully next time I will have the exact ingredients to use so I can see if there is a flavor difference.
    Thank you again for another delicious meal!

    • JG1 U.S.A. My profile page joined 12/08
      Posted November 15th, 2011 at 9:23 pm | # |

      Next time I make this I think I’d like to add some Korean red pepper to the sauce for some extra heat. :)

  59. xine manila My profile page joined 11/11
    Posted November 7th, 2011 at 4:20 am | # |

    Hi, will plain rice flour instead of sweet rice flour work for this recipe? Thank you it looks absolutely delicious

  60. liefdego Sydney My profile page joined 11/11
    Posted November 7th, 2011 at 3:55 am | # |

    Maangchi.. Thanks so much for the recipe. My bf and me love it so much. So tasty!!! Cant stop eating it! Will make another run very soon 

  61. MrsKorea Montreal My profile page joined 7/11
    Posted September 7th, 2011 at 8:02 pm | # |

    OMG sooo good!! I am glad I cooked this :D My husband is Russian and he just LOVED it!! i am gonna make it for my in laws and see how they react to it :D!!!! THank you xxx

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2011 at 8:27 am | # |

      ooh whoo! I hope your Russian husband and their family love your chicken. Let me know how they like it.

      • MrsKorea Montreal My profile page joined 7/11
        Posted September 15th, 2011 at 4:11 pm | # |

        They loved it!!! Thanks to you they think I am a top chef plus I made your Galbi recipe for them as well and they loved it too :) I also made injulmi for myself and it rocked!!! Thank you for all the recipes!!!!

        • Maangchi New York City My profile page joined 8/08
          Posted September 15th, 2011 at 6:01 pm | # |

          You made injeolmi too! It sounds like your husband hasn’t gone to injeolmi level yet! lol

  62. DolPakSa Portland, Oregon My profile page joined 8/11
    Posted August 18th, 2011 at 12:12 am | # |

    I have made this now twice in the past two weeks and everyone who tries it loves it! It is the closest thing to An Nam chicken by Korea University in Seoul that I’ve had, I love it. Thank you for all these great recipes.

  63. Give Thanks Indonesia My profile page joined 8/11
    Posted August 8th, 2011 at 6:32 am | # |

    Hi Maangchi…
    This fried chic is easy to make & the important thing it’s tasty!
    Now it’s become my family fav, my kids even love it!

    I substitute the vinegar with red wine vinegar since only that I have in hand :)

    I posted the yangnyeom-tongdak here : http://elieslie.blogspot.com/2011/07/yangnyeom-tongdak-seasoned-fried.html

    Tq again for the recipe!;)

  64. Mesha31 Vriginia My profile page joined 7/11
    Posted July 30th, 2011 at 7:10 pm | # |

    I made this today. I did not use alot of the hot pepper paste my mother does not like spicy food. It was so good I’m gonna be cooking more of your dishes!!

  65. deggkanan New York My profile page joined 7/11
    Posted July 28th, 2011 at 10:33 pm | # |

    Hi, there! I’m making rice cake soup, tomorrow because I usually make my family spicy food, but they can’t really handle the Korean hot pepper paste. So, I was wondering! For someone that can handle about a mild-spice taste, would this be too spicy? They always complain my food comes out too spicy, but I love it that way D:

    Oh! And I would like to thank you very much for your website! I’ll be ordering all three of your cookbooks soon!

    • Maangchi New York City My profile page joined 8/08
      Posted July 29th, 2011 at 8:59 am | # |

      Are you sure your line ” I’m making rice cake soup” is right? Rice cake soup is non spicy and the recipe is here: http://www.maangchi.com/recipe/ddukguk

      If you like to make non-spicy yangnyeom tongdak, I suggest using soy sauce(just a little amount) instead of hot pepper paste in the recipe.

      Or make dakkangjeon (sweet and crispy chicken) and skip crushed hot peppers in the recipe. http://www.maangchi.com/recipe/dakkangjung

      Happy cooking!

      • deggkanan New York My profile page joined 7/11
        Posted July 29th, 2011 at 11:33 am | # |

        Ah, yes I know it is nonspicy, I’ve had it in restaurants before, and I meant that usually I make my family spicy food, but since they think it’s too spicy even when I dull the recipe, I’m making rice cake soup so they don’t complain, haha! And okay, thank you so very, very much! I will try out both recipes quite soon!

  66. Abijay United States My profile page joined 7/11
    Posted July 19th, 2011 at 3:32 pm | # |

    Hi Maangchi, I’m gonna try this tonight looks good. Can i use Ground fresh chili paste intead of hot pepper paste if not then i’m just gonna try to find hot pepper paste. ty

    • Maangchi New York City My profile page joined 8/08
      Posted July 20th, 2011 at 7:39 am | # |

      I hope your chicken turned out good!

      • Abijay United States My profile page joined 7/11
        Posted July 27th, 2011 at 2:09 pm | # |

        Hi Maangchi . I haven’t tried this but i made your Galbi instead and it was so good everyone love it especially my husband .I used the fresh chili paste though but it works fine. I want to get the hot pepper paste to make this. Maybe this weekend. Thanks for the Galbi recipe will defenitely make it again. Thanks!!

  67. IsabeLeeta Flushing, NY My profile page joined 3/10
    Posted July 3rd, 2011 at 5:51 am | # |

    Hi, I love that you posted this recipe. Kyochon chicken is one of my faves, and your recipe sounds like it comes very close to theirs. Now, I was wondering is the rice flour very necessary? Can I just use 1/2 of regular all purpose flour instead? Or perhaps bread flour? Thanks!

  68. Dir en grey My profile page joined 2/11
    Posted July 1st, 2011 at 10:09 pm | # |

    Hi Maangchi,

    Thank you for this recipe! My sister and I made it for dinner and it was delicious! Definitely will make this again in the future :)!!

    Whole chicken was on sale for 65 cents a pound and we bought a pretty decent size one and chopped it up. We used 1.5x the recipe amount and it had the perfect amount of sauce. We didn’t have rice syrup or apple vinegar so we used corn syrup and regular vinegar and it turned out fine. Next time I’ll use a big big pot to make the sauce cause the mountain of chicken was trying to jump out of the pan x(!

    My sister says no more KFC haha.

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2011 at 7:32 am | # |

      awesome. It sounds like you made really delicious chicken! I’m making this for July 4th party on Monday! : )

      • Dir en grey My profile page joined 2/11
        Posted July 3rd, 2011 at 4:46 am | # |

        Nice! We still have left overs since we used a whole chicken to make this recipe. I ate some this morning without microwaving it and believe it or not the chicken still made the crispy crunchy noise haha!

        They had frozen chicken wings/drums at the supermarket today buy one get one free and we bought 2 bags >:D… guess what we are going to use them for :D! Yangnyeom tongdak!

  69. EdTait Loreto, Mexico My profile page joined 6/11
    Posted June 11th, 2011 at 3:55 pm | # |

    We live in Mexico, where many things we are used to being able to access, is not always available…..May I substitute corn starch for potato starch and….might I substitute normal wheat flour for rice flour…? And….what might I substitute for rice syrup…?

    I’d love to make your chicken with the ingredients you suggest be used….some things are just not available here on Baja….

    Best

    Ed

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2011 at 10:24 am | # |

      Any type of syrup will make your chicken shiny and sweet, but it it’s not available, use sugar or honey.

  70. Ikkin-bot edmonton My profile page joined 9/10
    Posted June 10th, 2011 at 12:19 am | # |

    I made this tonight. I really is the best fried chicken I’ve ever had!

    http://ikkin-bot.blogspot.com/2011/06/cooking-korean-yangnyeom-tongdak.html

  71. wiydiy Indonesia My profile page joined 5/11
    Posted May 26th, 2011 at 1:57 pm | # |

    Maangchi, i often read your blog but i just joined this site. I LOVE LOVE LOVE this recipe. i am from Indonesia, i usually eat this yangnyeom chicken from a korean restaurant near my place. but they’re overpriced.

    i really want to try this recipe. what is sweet rice flour? is it the same with glutinous rice flour? and can i replace the corn syrup with honey? or just the simple syrup?

    sorry for asking too much, Maangchi! :)

  72. miso manchester, england My profile page joined 3/11
    Posted May 21st, 2011 at 1:08 pm | # |

    hi Maangchi!
    first time posting on your site though i’ve been watching your cooking show for a while :)
    im just excited because i made a vegetarian version of yangnyeom tongdak using Quorn, a soy-protein product we have in England (which interestingly looks and feels like real chicken!).. Lyle’s Golden Syrup instead of corn syrup, and some chili powder and soy sauce because i didn’t have gochujang…. and it still turned out well! your recipe is fantastic, the coating is so crispy and lovely! it brought me back to when i used to eat Pelicana chicken in Korea when visiting my grandmother (when i wasn’t vegetarian) :)
    thanks for all your recipes, i’m really enjoying learning each recipe… these are such a great resource and you make me laugh!

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2011 at 1:22 pm | # |

      Quorn, yes, I heard about it from one of my readers! Vegetarian yangnyeom tondak (seasoned fried chicken)! How is it possible! lol! But I know what you mean. Someone makes vegetarian fish sauce! I’m very impressed by my readers’ creativity! Please upload the photo if you make it again later.
      http://www.maangchi.com/photos/upload
      I can refer it to vegetarians who love to taste yangnyeom tongdak. : ) Cheers!

  73. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 5th, 2011 at 4:15 am | # |

    Wow! This recipe has to be included on my menu. Seemed so very different from my other chicken recipes. Surely, this will be a great surprise to my son as he loves chicken very much

    .

  74. 1443sejong Salt Lake City Utah My profile page joined 4/11
    Posted April 29th, 2011 at 12:57 am | # |

    Just made this, so good!!!! I’m excited to make it for my family when i go home :) thanks Maangchi!!!!

  75. JaneyCooks My profile page joined 4/11
    Posted April 28th, 2011 at 5:10 pm | # |

    Maangchi, I know this is complete sacrilege, so please pretend this doesnt offend your gourmet instinct, but can i bake this chicken instead of frying it? My friends and I are aging but we love our crispy chicken. Any suggestions with the baking?

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2011 at 5:34 pm | # |

      I don’t know the answer but why not! Do some your own experiments and let us know if it works!

  76. Little-Bird Saudi Arabia - almadinah My profile page joined 4/11
    Posted April 28th, 2011 at 7:02 am | # |

    Hi Maangchi
    i want to make this recipe for my family Tomorrow , it look so YummY ..^^..
    But the most of my family does not like chicken skin .. can i take it out ?

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2011 at 7:23 am | # |

      Yes, you can.
      I made this the other day with chicken breast and it turned out very delicious, too.

      • Little-Bird Saudi Arabia - almadinah My profile page joined 4/11
        Posted April 28th, 2011 at 7:43 am | # |

        ^^ thanks ..
        Wish me luck in Making it ^^

  77. carbonarapasta27 philippinws My profile page joined 4/11
    Posted April 5th, 2011 at 4:26 pm | # |

    hi maangchi.!!! kamsahamnida for this recipe.. I used to eat this whenever my friend cooked this for me, but now, because of your video, i can make it on my own..

    i just want to ask, is it necessary for me to add the rice syrup or is it ok if i will put sugar instead of the rice syrup.???

    • Maangchi New York City My profile page joined 8/08
      Posted April 5th, 2011 at 4:35 pm | # |

      You can use sugar, too. Rice or corn syrup will make the fried chicken look more shiny, and it’s less sweet than sugar.

  78. tastesofhome My profile page joined 11/10
    Posted April 5th, 2011 at 12:09 pm | # |

    Hi Maangchi! I made this today and my family and I totally loved it! Fabulous! For my own little twist, I used plum sauce instead of ketchup and it worked out well too – a little fruitier :) But thanks so much for this recipe! Here’s the link to the photos:

    http://tastesofhome.blogspot.com/2011/04/korean-fried-chicken-recipe-yangnyeom.html

  79. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted April 1st, 2011 at 5:20 pm | # |

    I am making this for a party tonight – it will be my third time. Every time I make it everyone loves it! I think it would be more popular here than KFC and healthier!

  80. mahyazmama OKC My profile page joined 3/11
    Posted March 25th, 2011 at 5:50 pm | # |

    I made this last night for the first time and OMG it was sooo good! I put one tablespoon of the red pepper paste instead and it was sweet but just left just a lite spicy tingle on the tip of the tongue and lips. Don’t tell my boyfriend’s mom, but he said that it taste like her’s but he liked mine better because he could eat it without burning his mouth!! haha I ate 2 pieces of chicken and he ate 6 pieces!!! I’m Mexican, Cherokee, German, and Dutch and he’s 100% Korean, so it made me feel good that he really liked it! :-D Thank you so much Maangchi for your recipes. I bought two of your books on Amazon (volume 1&2 and Volume 3)and suppose to get them tomorrow. Can’t wait to try out more recipes! Thanks again! :-D

    • Maangchi New York City My profile page joined 8/08
      Posted March 26th, 2011 at 11:01 am | # |

      Thank you very much for buying my books! You make me make money! : )
      I’m so happy to hear that your chicken was a big hit! “.. just a lite spicy tingle on the tip of the tongue and lips..” cute expression!

  81. KFCupcake2345 Perth, Western Australia My profile page joined 2/11
    Posted March 19th, 2011 at 6:39 am | # |

    Hi Maangchi!

    I LOVE your recipes and I cook them all the time.. xD
    Haha! I seem to be the only 14 year old in Australia that’s ever even heard of you..

    Anyway, I absolutely can’t stand tomato ketchup, so is it possible to substitute this for a different sauce like chilli sauce or smokey barbecue or something?

    Cheers.. ^^

    • Maangchi New York City My profile page joined 8/08
      Posted March 26th, 2011 at 11:02 am | # |

      You can invent your own recipe without using tomato ketchup! Let me know how it goes. : ) Happy cooking!

  82. bo Hawaii My profile page I'm a fan! joined 7/10
    Posted March 5th, 2011 at 3:25 am | # |

    I thought I left a comment but it must have been on FB. This recipe was five stars, two thumbs-up… A perfect TEN!! It was so unbelievably crunchy and sweet and spicy. I used all chicken wings because that’s MY favorite. It was heaven!

    Mahalo so much!

    • Maangchi New York City My profile page joined 8/08
      Posted March 5th, 2011 at 10:59 am | # |

      Mahalo Bo!
      You make my day!

      • bo Hawaii My profile page I'm a fan! joined 7/10
        Posted May 14th, 2011 at 9:31 pm | # |

        In FACT…. Because my adoptive parents aren’t used to Korean food and my dad cannot tolerate spicy, I’m going to make everything the same but leave out the gochujang. I know it’s going to be a very special meal for them!

  83. dexterous21 Philippines My profile page joined 3/11
    Posted March 4th, 2011 at 8:25 am | # |

    Hello! I have been using this site to try new recipes but this is just my first time to post a comment here. My husband and I were inlove with korean foods. I tried to cook this one last night. I was so happy that I was successful. It feels awesome to try new recipe after a long time of not cooking. :)

    Thanks, Maanchi!

  84. marbbq Menifee, CA My profile page joined 3/11
    Posted March 1st, 2011 at 8:43 am | # |

    Is this like Kampungi, if not does anyone have a recipe for Kampungi

  85. cobugi Davis, CA My profile page joined 5/10
    Posted February 27th, 2011 at 4:51 pm | # |

    I made this for a bbq party this past weekend and it was such a big success! The batter is really great and the chicken came out so crispy on the outside and succulent and moist inside! Oh and they were so professional looking!
    Thank you for the great recipe maangchi!

    a few little changes i made were, I doubled the sauce and used 4 lbs instead of 3 lbs of chicken. I also added a lot more kotchujang and a little honey to my sauce because it was a little too ketchupy for me and I like it spicier. I added salt and garlic power to the batter and used a lot of those to marinate the chicken as well.

  86. kyle_atreides My profile page joined 2/11
    Posted February 27th, 2011 at 8:37 am | # |

    Hi Maangchi! I made this today and it turned out so great! I love it so much! But I didn’t use any rice syrup, how would it affect my cooking? Is it just to add sweetness? Because the one that I made today is pretty sweet to me already.. Thanks for the recipe and for answering Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted February 27th, 2011 at 8:48 am | # |

      I’m glad you liked your chicken! Next time if you make it again, use rice syrup or corn syrup. Rice syrup is less sweet than sugar, and it makes the fried chicken shinier and more delicious. Happy cooking!

  87. jparklee Fullerton My profile page joined 6/10
    Posted February 22nd, 2011 at 12:24 am | # |

    Hi Maangchi!!
    One of my husband’s favorite dishes is tong-dak and yang-nyum tong-dak. I made this for today and he absolutely loved it!! I was so amazed at how easy you made it!! Thank you for another great recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2011 at 6:32 pm | # |

      Congratulations on your successful Korean chicken making! I’m happy to hear that your husband loved your chicken. Happy cooking makes happy family!

  88. jamesonnephi My profile page joined 1/11
    Posted February 18th, 2011 at 1:21 pm | # |

    Hi!
    This is my first time posting a comment, event though I’ve been using your site for a long time!
    What I want to ask is:
    What is the song playing in this video? You usually post the name, it sounds like the music from 춘향뎐, which I really love and want to find on cd. Thank you for all the wonderful recipes!
    Actually when I made kimchi and let my Korean teachers try it, they said it was the best they’ve had in the US and asked for the recipe so they could tell their wives and daughters about it!
    Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2011 at 6:35 pm | # |

      ” Actually when I made kimchi and let my Korean teachers try it, they said it was the best they’ve had in the US..” awesome! You must have been very happy when you hear the compliment! I’m very happy for you! : )

      Music: “Jindo Arirang” played by Chae Okseon (gayageum musical instrument)

  89. Jinnie NJ My profile page joined 2/11
    Posted February 14th, 2011 at 5:47 pm | # |

    Thanks!!! I’m not a huge fan of deep frying but this was well worth it. My husband loved it. It really does taste like the real thing.

  90. tyas jakarta, indonesia My profile page joined 1/11
    Posted February 14th, 2011 at 2:02 am | # |

    Wanna make it too !
    Thank you, maangchi :)

  91. SerenaK North Jersey My profile page joined 12/09
    Posted February 12th, 2011 at 1:23 am | # |

    maangchi unnie, do you have a recipe for the cubed radish that normally comes with YangNyeomTongDak?

  92. katoo My profile page joined 2/11
    Posted February 10th, 2011 at 11:24 pm | # |

    hi maangchi,
    Last sunday,i searched on google with code word”kimchi recipe” and happened to find your website.I spent an hour to read all your posts.Let me say one word about them AWESOME!!!And,of course i read both whole napa cabbage kimchi and mak kimchi too.I tried to make both of them.They turned out so great!I really want to make kaktugi too.But i’m just a beginner so step-by-step direction is very important to me.
    Could you post a recipe for only kaktugi in the future,plz!
    I’m looking forward to your answer,
    Have a nice day!

  93. yuhyunsook7 My profile page joined 2/11
    Posted February 7th, 2011 at 5:39 pm | # |

    Do you know the recipe to Bon Chon Chicken? I love your website btw!

  94. natash91 My profile page joined 2/11
    Posted February 1st, 2011 at 11:51 pm | # |

    Unnie, unnie! is this similar to chicken from Chicky Pub or something?? i love that kind of chicken, i used to buy it often when i was still in Seattle *-* i’ve moved to Perth now, i wanna try to make this but it’s hard to find decent Asian markets to shop in here :( plus ever since mom came to visit me, i never cook anymore because she did it for me. now that she’s gone, i must do the cooking myself again, and i’m kinda afraid that i’ve forgot how to do that… ^^;; one question, are all ingredients you mentioned a must? what substitutes can i use, or what can i skip if i couldn’t find something from the list? hope you can answer soon because i can’t wait to try this recipe! :D

  95. eyw8888 Bayside, New York My profile page joined 4/10
    Posted January 31st, 2011 at 8:06 pm | # |

    I made this last nite and boy o boy was it DEELISH! Thank you Mangchi for another great recipe!

  96. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted January 31st, 2011 at 4:58 pm | # |

    This was very delicious !! My husband loves it and he said he can eat korean fried chicken everyday ! LOL
    Although i didn’t use potato starch , instead i used corn starch , but it still comes out delicious and crunchy . Thanks Maangchi for another awesome recipe !

  97. philm00x Winter Park, FL My profile page joined 1/11
    Posted January 30th, 2011 at 5:54 pm | # |

    My wife and I just tried this at home tonight, and it was AMAZING! Although, we used chili sauce instead of hot pepper paste because we couldn’t find it, but the flavor was just outstanding. Hot enough but not tongue-numbing, and you could still taste the flavor of the spices. We are definitely going to use this recipe more often!

  98. Shimako Romania My profile page joined 1/11
    Posted January 30th, 2011 at 5:44 pm | # |

    I’m curious,why does the chicken has to be fried two times?if you fry it once for a longer period of time don’t you get the same result?
    I don’t have much cooking experience so I’m sorry if I asked something obvious ^^

    • Earthangel626 New York My profile page I'm a fan! joined 11/10
      Posted February 6th, 2011 at 3:23 pm | # |

      Hi! I believe the twice fried method is to guarantee the crunchiness, very much like frying french fries. If you leave it longer, you may just end up with burnt chicken wings. :)

  99. Sandy Bell Jordan My profile page joined 12/10
    Posted January 30th, 2011 at 4:32 am | # |

    Maangchi’s chicken looks delicious

  100. Andrea Italy My profile page joined 1/09
    Posted January 30th, 2011 at 2:25 am | # |

    Dear Maangchi, sunday morning here, I am sitting here with a cup of coffee, reading the news, then I open your website and see this amazing recipe. Plus at the end of the recipe you greet us in Italian, what do I want more…?
    Kamsahamnida for all your videos, 감사합니다!

  101. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted January 29th, 2011 at 10:50 pm | # |

    Yay! I sent my husband a link to this recipe last night and to my surprise he called me about an hour later asking “What is rice syrup” because he was already at the Korean store buying the ingredients. He made the recipe last night and it was awesome. We were both happy as clams eating it. I think hubby had been craving this since seeing it advertised at a restaurant during our trip to Chicago on New Year’s Day, so he was especially happy.

    I remember another Chicken place that always makes me laugh—Smoper Chicken. The sign was a green smurf. I remember how funny I thought it was when I finally figured out that Smoper was the Korean way to write Seu-muh-peu, the Korean approximation of Smurf. I have a picture of their storefront somewhere in my albums…

  102. shedorvin KY My profile page joined 10/09
    Posted January 29th, 2011 at 5:31 am | # |

    Thank you for posting this recipe. It is one of my favorites from my time in Korea. The restaurants always served this chicken with little cubes of white radish. How do I make that?

  103. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted January 28th, 2011 at 3:10 am | # |

    All done and eaten. Absolutely amazing. This is the best chicken dish I have ever eaten! For those afraid of the hot pepper paste – don’t be – it is actually quite mild. Thanks Maangchi for the best chicken recipe on earth!

  104. Tequila Malaysia My profile page joined 7/10
    Posted January 28th, 2011 at 2:42 am | # |

    =O
    Uses corn syrup again! Gotta be extra careful this time. hehe…
    My son loves fried food. Will try this recipe once I manage to get all the ingredients. Thanks for sharing it with us. :D

  105. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted January 28th, 2011 at 1:55 am | # |

    I am making this right now – so far the recipe is perfect (as are all of the things I have cooked by Maangchi so far). I can’t wait to eat it! The Korean lady at the Korean market laughed when I handed her a shopping list with ingredients in Korean (copied from here) and asked her for help!

  106. garpu Seattle My profile page joined 4/09
    Posted January 27th, 2011 at 10:12 pm | # |

    Question about frying chicken from when I made your other recipe…when you’re frying it and it bubbles like it’s frying, but sticks to the bottom, does that mean the oil is too hot? (The chicken bits didn’t stick when I put the first batch in.)

    Can’t wait to try this one!

  107. Mikura New Haven, CT My profile page joined 6/09
    Posted January 27th, 2011 at 7:22 pm | # |

    You posted this just in time for the upcoming Super Bowl. Now I know what I’m going to make for it….thanks for the recipe!

    • BxlSprout Brussels, Belgium My profile page joined 5/10
      Posted January 29th, 2011 at 5:40 am | # |

      What a good idea for the Super Bowl. Here in Belgium I forgot it was that time of year >-<

      • Maangchi New York City My profile page joined 8/08
        Posted January 29th, 2011 at 11:16 am | # |

        I’m so happy to hear that! I believe food makes us happy especially when we share it with others.

  108. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted January 27th, 2011 at 4:08 pm | # |

    Would it be okay to have this with kimchi and other vegetable sides from your recipes? The chicken looks amazing and I am going to make it tonight. It will be my third recipe of yours which I have cooked – the other two were perfect and everyone loved them! My first time cooking Korean.

  109. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted January 27th, 2011 at 3:19 pm | # |

    Maangchi’s chicken looks absolutely delicious! I know it would taste wonderful made with vegetarian chick’n or wheat gluten. Mmm! Thanks for perfecting and sharing your recipe.

    • BxlSprouts Brussels, Belgium My profile page joined 5/10
      Posted October 9th, 2012 at 9:20 am | # |

      Finally I’ve done it! :) Maangchi and friends, I’ve just put Maangchi’s sauce over a batch of oven-roasted gluten (wheat meat) for an easier and lower-fat method than deep-frying produces. It smells heavenly. Replying now, a little early before trying the finished dish, as my little ones are napping :)

  110. Jenneida Bronx, New York My profile page joined 5/09
    Posted January 27th, 2011 at 2:33 pm | # |

    The sauce almost looks like a dipping sauce my boyfriend’s family uses for gyoza but they use Tabasco sauce and no syrup. This looks so good I can see this recipe in my house in the future ^_^ Thank you for the recipe


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