Dak kang jung is another popular Korean traditional dish and is usually made with chunks of chicken from a whole chicken. I am using chicken wings for the same recipe.
Each piece of chicken wing is coated with sweet and crispy sauce. Of the ingredients, thinly sliced ginger will turn into something like candy which has not only its own special chewy taste but also influences the whole flavor of chicken. Peanuts turn it into an amazingly crispy snack!
Ingredients:
40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger, soy sauce, brown sugar, vinegar, peanuts, sesame seeds, dried and crushed red hot chili pepper.
Bread and Deep fry:
- Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them.
- Transfer the chicken into a big bowl.
- Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
- Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F).
Sauce for coating:
- Prepare a big wok or pan.
- Place 1 cup of water in the wok and heat it up.
- Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
- Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat.
- 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes.
- Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove.
Mix it up:
- Reheat the sauce.
- Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbs dried red hot chili pepper, and ½ cup of toasted sesame seeds into the sizzling sauce and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat and you are done!
Tip: Before the chicken cools down, you may have to separate each piece of chicken wings to prevent them from sticking to each other.
For spicy food lover:
You can sprinkle 2 tbs of dried and crushed red chili pepper instead of 1/2 tbs.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like and make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
- Place plastic wrap on your cuttingboard
- After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
- Cut it into bite size pieces and enjoy!
Maangchi these look transcendentally delicious! I can easily imagine they’re the first thing to go at potlucks. My mom can’t eat wheat–can I use all starch powder instead of mixing it with wheat flour? Also, what kind of starch powder is it? Thanks!
Hi, lillian,
I was expecting your comment. : )
Oh, your mom sounds like she has allergy in wheat.
Yes, you can use all starch powder(either potato or corn) instead of mixing it with wheat flour.
Thank you so much for sharing great recipes and cooking. Please keep up with the good work.
Many thanks!
Dear Maangchi,
I found your website last week. I love your videos! I made bibimbap for my fiance and it was delicious. I hope I can make this one and all the others someday. Keep it up!
anne.h,
sure, you must be good at cooking.
Update me when you make other dishes.
I know I wrote this as a video comment on youtube but I couldn’t tell if it posted without a hitch. Here it is again:
>>
Maangchi, I made this earlier tonight. There’s a picture on my website if you want to see how it turned out. I love it! I could see why this is a popular potluck dish. Thanks for sharing this with us.
http://yakap.org/2008/03/dak-kang-jung.html
>>
James,
Wow, it looks perfect!
Hi…
This dish was so easy to follow! I guess I am a little strange when it comes to meat, I do no like bones. So I made the meal using skinless/boneless chicken breast, cut into bite size. I also added the crushed red pepper to the sauce. I included a picture for you. Thank you so much! I look forward to all of your other meals!
http://i250.photobucket.com/albums
/gg242/Mrs_T05/dakkangjung.jpg
Rebecca,
It looks very good! You changed the recipe a little to fit your taste, which is wonderful.
I posted the picture of your delicious looking boneless dak kang jung dish under “Bloggers who made my recipes”.
Hi Maangchi,
I saw your the column of “Bloggers who made my recipes”
Other than what you posted, I also made the following:
1. Bean Sprouts Side dish http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=143
2. Jap Chae
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=110
3. Yuk Gae Jang
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=90
4. Jeon
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=78
5. Bulgogi Stew
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=69
6. Deon Jang Chigae
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=54
7. Kim Bap
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=43
By the way,
sorry to inform you that my Soon du bu was a failure. I encountered the same problem as one of your youtube viewers. The hot pepper flakes floated in the soup and ruined the dish. I guess I should have stir fired it longer before pouring in the liquid.
Agasuka,
Yes, you have to stir fry hot pepper flakes longer with some vegetable oil.
I will give you this method which I don’t like beause it is time consuming. We call it gochu kierum.
In a small heated pot, pour 5 TBS of vegetable oil first and 3-4 TBS of hot pepper flakes and stir it for short time. Then put some of this into Soondubu jjigae.
I simplified by stir frying the hot pepper flakes with other ingredients and vegetable oil in the same pot.
Your pictures will encorage some people to attempt trying to make some dishes without worrying.
Thanks,
hi maangchi! i’v been watching your vodcasts for months now. although i still haven’t cooked any korean food, i’ve learned about it and appreciate what goes into the food i eat in korean restaurants. all the best to you and your work! :)
erasmusa,
I am very glad to hear that you are learning about Korean food from my recipes. Now you can judge Korean dish that you are served at a korean resturant. “hmm, this soon du bu should be more thicker than this, only 1 shrimp?” or “oh, this cook must forget about using sesame oil!” etc… lol
maangchi, do you have duck recipe? I’m duck lover and always hunt many duck dish with many style.. can u give me one? Thanks
hi maangchi,
I saw how you peeled the ginger. Try this trick I learnt while working in the kitchen: instead of using a knife, use a tablespoon to peel. Just put the tip of the spoon onto the ginger and peel! Hope that helps.
Regards
Hendrian
Dear Hendrian,
Using a spoon to peel ginger is not a new trick. My grand mother and mother used it. I also used to peel it that way long time ago. Thank you for giving me chance to talk about it. : ) Nice!
Hi Maangchi, this looks so yummy, I can’t wait to try it! I have one question though, is the ginger taste strong? I’m not a big fan of ginger, so if I left it out, will it taste as good? Is there something else I can substitute it with?
Thanks!
hello, christine!
Yes, even though you leave ginger out, the taste will still be good.
You can put some different kinds of nuts: pine nuts, walnuts, or almonds instead of peanuts.
Can i make the sauce and keep it the fridge for later use?
ka6_jeram
Yes, you can keep the sauce in the refrigerator and use it when you make it. Thanks
Hi Maangchi,
I have only found your website last week and now I am a big fan of yours.
your instruction is so clear and very easy to follow especially the videos, they are the best.
I love korean food so much, especially the side dishes from the restaurant.
I was wondering if you know how to make more side dishes, like the sweet lotus, and the “vu” the jelly side dish. I love “vu’ so much.
Angela
Dear Angela,
oh, you are talking about lotus stem side dish. It’s usually sauteed with soy sauce and sugar or corn syrup. Sure I will make a video for the side dish and post it in my blog some day, but I can’t figure out what the jelly side dish “vu” you mentioned.
Hi Maangchi,
Thanks for returning your comments.
“vu” is actually korean but I’m probably not pronouncing it correctly.
Apparently it’s made from water chest nut powder and you slice them into small pieces and dressed with soy sauce vinegar, sugar, and shallots.
Angela
Angela,
I think the dish is called “Mook” that looks like jelly. I will include it in the list of my upcoming cooking videos anyway.
I found this on the internet.
http://happyday.donga.com/food/cuisine_detail.php?cookid=20020419000004
Hi Manngchi,
Cool, the side dish image you sent me looks yummy too. I will take a picture of the “vu” next week when I visit the Korean grocery store.
I have already made 6 dishes from your recipes already, they all taste great, and my friends thought I actually bought them from a restaurant…. LOL…it was such a great compliment. I have also made cabbage kimchi and radish kimchi this afternoon, I will let you know the out come on Tuesday.
can’t wait to do another soon.
Hi Maangchi. My mom makes something similar but she uses Molasses. Its a type of dark sugar syrup and it gives the sweet chicken crust a little bit of a deeper flavor. The peanuts are a great idea, I’m going to tell her to add peanuts. But try the molasses, I think you’ll really like the flavor!
Dear John Chang,
Sure I will try to use molasses later. Thank you!
Hi Maangchi,
It’s me again, remember last time I was talking about “vu” the waterchestnut jelly, I found an image from the internet, if you scroll down to the middle bit you will see an image of the chestnut jelly.
Do you know how to make this? I love this.
http://www.aromacookery.com/aromacookery/2005/10/crystal_jade_ko.html
Hi, Ange,
I checked the link you sent me.
It’s called “chung po muk” made from mung beans. There are a few kinds of popular jelly dishes which depend on what materials are used such as buckwheat, acorn, and mungbeans.
check this out.
http://en.wikipedia.org/wiki/Nokdumuk
Anyway, you like the “chung po muk muchim”, actually it’s my favorite food.
I will include this dish in the list of my future videos.
Thank you.
Hi Maangchi,
I can’t wait for your new video. I’m sure it will be great !!
The jelly has got such a refreshing taste to it and I’m sure it’s very healthy too..
Angela
been watching your videos and i’m very impressed on the way you present it… this one looks so delicious also. thank you for sharing.
Thank you, ruth!
this looks soo delish :) i guess im going to ask my mom to make it for mee ^^ haha.. the only time i really get to eat chicken like this is at partys >< because my mom order from the chan chi jeep place ..thankss
HI! I’m loving your blog!! I wanted to tried many different recipes so much but I have to wait until I can go the Korean market, but I have a question…You mentioned the ingredient “flour” like what kind? All purpose or???Thanks
Hi,anonymous,
Yes, I used all purpose flour in this dish.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
Hi Maangchi!
I found your video last night when i browse for korean side dishes.
I’m so glad and happy that I found your blog.
I love korean food especially Tofu stew,Dduk bok kie,Radish kimchi and Napa kimchi.
B’cause of you, now I can try to make it myself.
Thank you.
kyra’s mom
Your child’s name must be kyra. Say hello to him or her. : )
Anyway I’m glad to hear that you can try out my recipes. You won’t regret following my recipes to make korean dishes. Ask me questions if you have while making. Thanks,
Wow this looks great! I have a cousin also allergic to peanuts. I’m assuming you can leave them out and people can add it themselves if they want them? Thanks for sharing. I’m bookmarking your page. :D
hi Maangchi, I am really a big fan of korean cusine, I went to New York this summer and all I had were korean foods, I would love to know how to make chapche ??? I know that I say it wrong, sorry, It kind of like potatoes noodles veggies mix, Can you help me please ?? :)
andrea H,
Welcome to my recipe blog!
I already posted the dish “Job chae” on my blog and YouTube. Check it out. : )
http://www.maangchi.com/recipes/job-chae
i love your blog! thanks for all the great instruction. i feel like i’m in the kitchen watching, and helping, my mom cook, she’s korean.
i made this dish the other night for my boyfriend, and a friend, after we got back from the bar, along with some fresh kim chi i recently made. they both loved it. my boyfriend said it was like sesame chicken but way better.
mashiso!
james,
mashiso yo! I agree with you!
i just found your webside… and i like it.. im indonesian and now i have a relationship with korean guy.. beside i really like korean cusine~
so i’ll try to make this dak kang jung for him…^^
but i dont have corn syrup here.. is that affect the taste? thx..
Rv
You can make it without corn syrup. Use a little more sugar then. Your boyfriend will be very happy if you make this dish.
Hey Maangchi,I’m just wondering do I have to change the oil when I deep fry the chicken wings the second time?
Anonymous,
No need to change oil.
Hi Mangchi. I’m glad I found your site! I recently had my first dak kang jung and tried looking for recipes but I guess there are different ways of making them. The first recipe I got had milk and gochujang included. I found it here: http://www.chow.com/recipes/11492 . I prefer your recipe, but I was wondering from the other site if that is also another way to make Korean chicken wings? Thank you!
Jay,
Thank you for the link.
It’s called “yang nyum tong dak (양념통닭)” in Korean (fried chicken coated with hot and spicy sauce)
It’s very popular chicken dish in Korea. Actually it’s already in the list of my upcoming cooking videos and recipes.
The reason they put some milk in chicken is to remove the smell of chicken. My yangmyun tongdak recipe will be much more simpler than the one you sent me the link.
Maangchi, thank you so much! I’m excited to see your videos for this one. Can’t wait!
Hi Maangchi i replace the corn syrup with 2 tbsp full of maltose.not too sweet.also turn out great
Oh here’s the recipe!!!
Now I know what this is called.
Thank you again for a wonderful video.
Hello Maangchi,
I make this last night and is very super good! My boyfriend like very very much!!!!!!
hi Maangchi!
is the starch powder here potato starch?
miloodee,
Yes, it is.
Hi! I was only able to see your video now. The chicken looks really good…:) I think I’m going to try it.
Keep it up! :)
Hi Maangchi….I want to know what is starch powder..
Pucca
check my ingredient sdection.
http://www.maangchi.com/ingredients/potato-starch
Hi Maangchi! This might just be the recipe I’ve been trying to track down. A popular restaurant here in San Francisco called San Tung makes these dried fried chicken wings, and everyone who’s ever tasted them craves them like no other! Pictures of these wings if you’d like to see how they turn out: http://www.foodhoe.com/?p=296
I just wanted to ask one question - how long do you fry the chicken a second time for? And do you wait for the oil to heat up again to 350-380 degrees? Thanks so much for your wonderful recipes - I’m gonna do this for a big gathering of friends soon!
Samuel,
Hi, check out my dakkangjung recipe here
http://www.maangchi.com/recipes/dakkangjung
I’m going to post another kind of fried chicken dish later.
Thank you very much!
Hi Maangchi,
I just discovered your videos about a month ago and love them! My stepmom is Korean and raised me since I was about 5, so I love all Korean foods and love to cook them. I recently went to my stepmom’s Korean Church picnic. The church is just starting out and only has about 20 members, because there are not many Koreans in our town. I made a huge batch of your Dakkangjung wings and everyone went crazy over them! Everyone wanted the recipe I used. Thanks so much!
Michael,
You are the champion of dakkangjung now! : )
Thank you so much, I was googling all week to find this recipie and the video was extreamly helpful.
hi maangchi :)
this dish looks delicious! can’t wait to try it out.
just had a question about how long you cooked the chicken the second time around.?
hi maangchi! I loved this recipe! i made it for my friends and they all loved it too! 정말 감사합니다.
hello. i was hoping to find a recipe for daegu muri jjim. would u happen to know one that u can share? thank u!
Susan,
I don’t know what daegu muri jjim is. Please leave your request on the forum on my website if you want. I hope someone else gives you good answer.
http://www.maangchi.com/talk/forum/recipe-request
Hi Maangchi,
I found your website by mistake today and found myself can’t let go. All your demos are easy to follow and very detail. I like that you even show shortcuts or subsititutes as a busy mom, sometimes we do need to use shortcuts or subsititutes. You give me lots of ideas even though I have not been in Korean cooking except did Kimchi once before.
I love Korean minus the heat which I can control if I am cooking. So thanks for your recipes and I definitely will come back to cook a few of the favourites. Thanks.
Big Fan.
maangchi
do u use the same oil twice?
or can you put in new vegetable oil?
charlie
I’m very happy to read your comment especially you got some ideas from my recipes. It sounds like you are good at cooking!
Jenny,
Yes, I use the same oil twice. Thanks!
Hi Maangchi!
Although my hobakjuk didn’t turn out, I didn’t give up on cooking Korean foods. I’m so glad I kept trying!
I made this dish tonight and my family loved it…especially my children (both of whom are adopted from S. Korea).
Mashinnun!
Jennifer,
yes, practice makes perfect! I’m sure your korean cooking skill get better and better by time passes!
Your children are lucky to have a mom like you! Say hello to them. : )
hi!
I’m going to make this dish for my son’s 100th day. What kind of vinegar are you using here? And is it ok to use gochugahloo instead of pizza pepper flakes?
candice,
I think apple cider vinegar is good. I like apple cider vinegar. (사과식초 in Korean)
Yes, gochugaru(hot pepper flakes) will be ok.
maangchi, can i use rice vinegar for the sauce? should i just add more sugar or can i use some honey in it if i dont have corn syrup?
sasha,
yes, of course you can use rice vinegar, too, but honey is much sweeter than corn syrup. Use half what I use in the recipe.
Hi Maangchi
I ran across your site a couple months ago, and I think it is great. As a former Korean restaurant owner, and someone who has loved Korean food for a long time, I am happy to see your efforts at spreading knowledge about Korean cooking.
I have operated a website with recipes from my restaurant and my wife’s family cooking for several years now, and I hope you don’t mind that I added a feature on my site to search your site for recipes.
Please keep up the good work.
hannaone,
Of course I don’t mind it.
oh, your website is terrific!
http://www.hannaone.com/Recipe/
Dear Maangchi,
I found your website a couple weeks ago & love it! I actually have my computer in the kitchen & follow along. This dish looks really good but my kids do not like the taste of ginger when its really strong. Does this dish have a strong ginger taste?
Jen,
When the ginger slices are cooked for a long time with sugar, it turns out like jelly looking candy. It will be ok. If you are worried about the flavor, use less amount than the recipe then.
I love your website!!!! Before I start on this recipe, I have one question about the peanuts and sesame seeds, do you use raw peanuts and raw sesame seeds, or do you cook them before hand?
Thanks!
Hello, Maangchi
Thanks for the great recipe. The dish came out great. I tried something a little different with the peanuts though. I crushed them up first, mixed the the chicken with the sauce, then rolled the pieces in the crushed peanuts. made them even crunchier. thanks again. look forward to trying another one of your recipes.
Jasmine,
I use roasted peanuts and sesame seeds.
spinningleaf,
wonderful! Thank you for your detailed description about how to prepare peanuts for this recipe.
wow, is this similar to the style of chicken at places like bon chon chicken and cheogajip? i recently discovered those two korean restaurants in the northern virginia area but i was having trouble finding out the way to cook this style of fried chicken at home.
i’ll be trying your recipe this weekend, thank you for the clear and well displayed step by step process!
james,
let me know how your Korean cooking turns out.
My hot spicy fried chicken recipe will be posted someday in the future. Thank you!
Maangchi,
Thank you so much for all your wonderful recipes and easy to use/view site! We adopted our son from Korea and you have helped me to incorporate his culture into daily lives! Thank you!
amanda,
I see that you lo~ve your son dearly! : )
maangchi,
i’m impressed by your videos since i found it by a mistake that day. they’re very clear and easy to understand and fun also. so i have a suggestion here, can you make a video about how to make a sauce for particular dishes. i’m sure it should be interesting for people who are desired to learn in cooking. i hope you will do it in the future. Thank you!
Hello! I was wondering when this dish gets served, does it have to be served immediately or can is there a way to keep it warm until guests arrive? I know the sauce has a thick consistency and I’m afraid it may cause the wings to harden if I let it cool. Thank you!
Patricia,
This dish is good selection for pot luck party because you don’t have to reheat it before serving. After making it, just put it at room temperature until you serve.
One question on the Dakkangjung (chicken)recipe, in your replies it appears you stated that (apple) cider vinegar is good, but I see you using a clear vinegar in your video….what is that particular vinegar? I want to try the recipe to impress my wife and frineds, but am not sure if (apple cider) vinegar is correct for this…can you please help with what is the best vinegar for this dish. I love your dishes and videos by the way.
Vince,
It doesn’t matter much. Use any vinegar. Let me know how it turns out. Thank you!
Maangchi, I have no idea what happened! The chicken I made was perfect and very tasty, however something happened to the sauce! The sauce turned rock solid while I was cooking it. I cooked it on medium heat for about 20 minutes (I was stirring it before to) however at that 20 minutes I noticed the sauce was becoming very very hard while i was stirring it. So I turned the heat off and the sauce became so hard that I had to scrape it off of the pan with a knife. Do you have any idea at what might have gone wrong? I followed the recepie exactly.I also have an electric stove so do you think maybe the medium heat on an electric stove is different from the med heat on the gas stove?
Angelika,
I’m sorry to hear that!
but, no problem! Next time, cook the sauce less than 20 minutes then. Maybe 10 minutes? I am using my gas stove to cook, but the cooking time may be different depending on what kind of stove you use. If your sauce ends up so hard like solid rock, just pour some water and boil it again instead of scraping it off the pan with a knife. : )
Try it out again next time and let me know.
Hi Maangchi,
My mom uses rice powder when coating the chicken wings, can i replace the flour amount with the rice powder instead?
tina,
oh, your mom uses rice powder? Sure, why not?
Can I use lemon juice instead of vinegar?
Murasaki Shikibu,
I would not use lemon because it might give some strong flavor. Use some vinegar.
Did you use apple vinegar for the dakkungjung? Will rice vinegar work without compromising the taste?
Thank you so much for posting this recipe and video! I found your blog from a video link on Youtube. This dish was a freebie from the chef at our favourite Korean restaurant, and it was love at first bite. I’ve been looking for years for a recipe or even just the name, so I can ask for it in a restaurant. The taste has haunted my memories for years. Thank you again for all your hard work on this website, now I can learn how to make my favourite Korean dishes.
Teresa,
I don’t remember which vinegar I used when I filmed the video recipe. Yes, you could use rice vinegar.
Anna,
oh, I know how you feel now by reading your words “The taste has haunted my memories for years.” ! Let me know how your chicken dish turns out later if you make it.
Thank you!
i am salivating now, i will try this tomorrow!
tintin,
Good luck with your dakkangjung making!
Hello, my classmates and I are covering North & South Korea in our Global Issues class. We need to make a dish or 2 and bring it in & tell how we made it. I was wondering if this would be easy enough to do and if you new of anything else I might cook. I will need to use a crock pot to keep stuff warm. I really like the poaced egg dish with the way your mom made it with the rice. Do you think I could use Basmati Rice with it? Thank you ever so much Angela S.
You are going to do some presentation about Korean food, then you will have to use short grain rice that most Koreans eat. You could make bibimbap, too for your presentation.
Basmati rice are Long Grain Rice BUT Korean is Short Grain & Sticky
I made Kimbap with Basmatief eventhough it Was quite Delecious
This recipe looks wonderful! :)
I don’t eat corn syrup; is there anything I can replace it with or just leave it out? Thanks!
Love your videos! Made kimchi last week and it turned out great!
You could use sugar or honey according to your taste. Corn syrup makes your fried chicken shiny and sticky.
Hi maangchi!!!
I can’t wait to try this!! It looks like this chicken dish that’s very popular in san francisco …, anyway, will this work with fish as well?
Risa
I guess using fish will not be appropriate for this recipe because the fried fish pieces will be easily broken when they are mixed with sticky candylike sauce.
Hi, Maangchi..Just wondering what is 1 cup of flour in grams? & what is 1 cup of water in ml in your recipes? Thanks so much..
I’m sorry that I can’t give you exact answer because I don’t have a kitchen scale at the moment.
A cup is a measure of volume, but a gram is a measure of mass.
Here are A FEW COMMON FOODS and their conversion from cups to grams (notice how much the weight varies!):
Granulated sugar: 1 cup = 200 grams
Brown sugar: 1 cup, packed = 220 grams
Sifted white flour: 1 cup = 125 grams
White rice, uncooked: 1 cup = 185 grams
White rice, cooked: 1 cup = 175 grams
Butter: 1 cup = 227 grams
Almonds, slivered: 1 cup = 108 grams
Oil: 1 cup = 224 grams
Maple syrup: 1 cup = 322 grams
Milk, non-fat: 1 cup = 245 grams
Milk, sweetened condensed: 306 grams
Broccoli, flowerets: 1 cup = 71 grams
Raisins: 1 cup, packed = 165 grams
Milk, dry: 1 cup = 68 grams
Yogurt: 1 cup = 245 grams
Water: 1 cup = 236 grams
Confectioners sugar: 1 C = 110 g
Cocoa: 1 C = 125 g
From
http://wiki.answers.com/Q/How_many_grams_are_in_one_cup
I assume 1 cup of flour in your recipe = 125grams then. Thanks so much for your reply. Cant wait to try your recipe already by today :D
hi maangchi…i try to make this eventhough i didnt put peanut but still nice!! thank you for your recipe^^
by the way can i know what i can use to replace the corn syrup?thank you:)
Thank you for your update! You could use sugar instead of corn syrup.
hey maangchi ^^
omg i really want to try making this one day (:
i have a question though . i dont have any starch powder or corn/potato starch. is there any other substitute for this? or it will have a different taste without it?
Use plain flour then. Starch powder makes the chicken more crispy.
What kind of starch powder is it? What is it made of? What is is called in korean? I’m making these chicken wings for a potluck tomorrow and I want to make sure I get all the right ingredients! Also, do you usually eat this dish cold?
Teresa,
Check this out. http://www.maangchi.com/ingredients/potato-starch
hi! i like your dakkang jung recipy.it’s look very nice.i like
korean food.all the best to you and your work.
oh, it sounds like you haven’t made it yet, try it out and update me! Thank you for your interest in my recipes!
Maanchi -
Thank you for posting this recipe. I made it for my boyfriend and his friends. They loved it. I like more spice, but that can always be adjusted. Thank you for also posting the video. It made it much more helpful!!! I am looking forward to making many more of your recipes!!!!
Thank you for your update!
I made this recipe and it was really tasty. I was curious if you had a recipe for “Volcano Chicken”. I have researched it and there are many variations it seems. Is there a particular traditional version or way to make it? We thought this recipe would be close, but it was more sweet than spicy. (Delicious anyhow though!!!) Thank you for your time and recipes!!!! :)
haha, you must like real hot spicy food! There is no volcano chicken dish in Korean cooking, but you can use more hot spicy pepper or pepper sauce in your seasoning mix. I will post some more spicy chicken recipes in the future. Thanks a lot for your question.
If you want to discuss it more, leave your question here on the forum on my website.
http://www.maangchi.com/talk/forum/general-discussion
someone else may know what it is.
Yes, I LOVE hot and spicy food!!!! :) I have tried volcano chicken for the first time a few weeks ago and I can’t get enough! Thank you very much for the link, I will post it on your forum to see what kind of responses come back!!! Have an awesome day!
Could you please post a recipe for Yam Yung chicken?
My girlfriend and I made this, and it didn’t quiet taste like Korea.
I miss Yam Yung so much, and this recipe was the closest I could find.
yes, yangnyum tongdaak (spicy and crispy chicken) is already included in the list of my upcoming recipes. Thank you for your request!
Thanks.
May I ask when? :)
Eric,
I can’t promise when to post it, but someday!
thank you very much for your interest in my recipes!
Dear Maangchi…
I am not sure of the name of the recipe, but when I stayed in South Korea I visited a place near Camp page, I think it was called Taegu. They were known for these little restaurants that made the best spicy chicken pot. It was a huge skillet on the table and they loaded it up with rice, noodles, vegtables, and tons of chicken pieces. Do you have a recipe similar to this??? I loved it so much!
It must be “dak galbi”:닭갈비!
http://en.wikipedia.org/wiki/Dak_galbi
I will post the recipe someday in the future.
Thank you. You are awesome!!!
Hi Maangchi,
Thank you for your wonderful recipes, I’ve made a lot from those ( like cabbage kimchi, oi sobagi, radish kimchi also Stirfried dried anchovy side dish, dukbokki….) all are so yummy. I love korean food so much.
Then I have a question about this sweet and crispy chicken. My friends will open a party and I want to make this main dish, how long could these chicken keep crispy after being cooked? Or should I let it in the oven just a few minutes before the party to make it crispy again?
All the best wishes from Germany and waiting for your coming recipes
One good thing about this dish is that you can make it hours in advance. It will still be crispy up to 6 hours, not overnight though. I wish I could join the party! : )
Dear Ms. Maangchi
Your website is very helpful for me. I’m Vietnamese but I like Korean food, it’s very delicious. When I read your website, I will try to make Korean food for my family.
Thanks and best regards
Phuong
Phuong,
You must be very interested in cooking! I’m sure your family will be impressed with your Korean dishes. Good luck!
I think you’re amazing at cooking and you seem very sweet. I’m looking forward to your next videos and using this chicken wing recipe. Thanks for your help(:
thank you very much!!
Hi Maangchi,
I went to the korean mart the other,I was told by the person that i can use the brown sugar syrup to subtitute with corn syrup. Maybe I know if this is suitable?
Thanks
May loh
Yes, you can use the brown corn syrup. There are 2 kinds of mulyeot: brown and white. You can use either one.