My fried-chicken recipes:
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Korean market-style fried chicken
Sijang-tongdak
시장통닭 -
Honey butter fried chicken
Heoni-beoteo-chikin
허니버터치킨 -
Spicy garlic fried chicken
Kkanpunggi
깐풍기 -
Crispy and crunchy fried chicken
Dakgangjeong
닭강정 -
Popcorn chicken gizzards
Dakmoraejumeoni twigim
닭모래주머니 튀김 -
Sweet, sour, & spicy Korean fried chicken
Yangnyeom-tongdak
양념통닭 -
Sweet and crispy fried chicken
Dakgangjeong
닭강정
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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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So amazing. Korean fried chicken seems to go over even with picky eaters. Honey butter is our favorite but both this and the spicy also win plenty of praise. My husband now prefers Korean fried chicken to Kentucky fried. Never expected that conversion!
I was wanting to make this for a Christmas party I’m going to. Can I put the chicken (after I fry it and sauce it) into a crockpot to transport it and keep it warm, or will keeping it warm like that make it soggy?
After making it, it will be crunchy for several hours no problem. A crock pot will make it soggy.
Can it be served with a dipping sauce? If so what kind of sauce can be used to dip it in?
My 89 yr old father in-law is a southern man who only eats southern food (which I consider over cooked and bland). He will not try anything ethnic. I made the crispy chicken with ginger yesterday and OMG is was so yummy. He lives 5 minutes away so I made him a plate (which my husband told me I was giving him too much because he does not eat much). He called me on my cell phone and left me a message “this was the best meal he has ever eaten. He said he ate all of it which is unusual for him”.
So Maangchi, you won my finicky father in-law over with this dish.
Just a few things to mention; both my husband and father in-law cannot eat spicy food so I omitted the chilies. Since I was cooking for 3 I cut all the measurements by half and the brown sugar even more. We loved it but next time I will make a separate batch with hot peppers for me because I love really spicy food.
Love Love Love your site and plan on trying other dishes…Linda
Hi Linda, I’m so happy to hear that your father-in-law loved your chicken. Thank you for sharing the lovely story with us!
Hi Maangchi! I have a question to ask. For my Human Geography class I need to bring in a food from another country and the country that was given to me was South Korea, so I chose this recipe to do. My question is could I refrigerate this the night before and re-fry it again next morning to take to school? Or should I just fry the chicken the night before,refrigerate it, and the next morning I can fry it again and mix it with the sauce? Oh, and this class is 4 hours after I go to school so would it still be okay then too?
Sorry for asking a lot of question and thanks for the help! :D
Yes, fry the chicken the night before and keep it in the fridge, and fry it again and mix it with the sauce next morning. It will stay crunchy for several hours. Good luck with your school project and let me know how it turns out.
Thanks so much for answering Maangchi! :) And would this also work for the Crispy and crunchy fried chicken? Because I’m thinking about doing that too. Thanks again so much Maangchi!
Hey Maangchi, I’m a Jamaican living in Japan. I am happy I found your recipes because you explain so that anyone can do it. I made your Jap Chae and it was beautiful now I’ve made the braised potatoes and sweet and spicy chicken wings for my children’s end of term party tomorrow. They’ll be so happy. If I could have shared pics, I would.
wow exciting news! Good luck with making super delicious chicken tomorrow!
Eonni i tried the recipe . I loved it and my brother appreciated it a lot . I love Korean cuisine , drama and culture . Kamsahamnida eonni
Thank you! Happy cooking!
안녕하세요! Does the vegetarian-ginger-candy version of this recipe have the same name in Korean or a different name?
oh, it’s called Saenggang-Jeonggwa (생강정과) in Korean.
hi maangchi..i really love all your recipes..i’ve been trying some of your recipes from youtube and this is one of my favorite dish..
i’m from indonesia, and because i can’t find any corn syrup, i use red sugar or “gula jawa” instead of corn syrup..it is made from coconut’s essence. but still i find it scrumptious!!
oh also i try to replace the chicken with home made potato chips and cassava chips..and my family loves it..
thx maangchi for your recipes..
:D
Wonderful! Thank you for sharing the tip! gula jawa, I should remember it.
I made this recipe this weekend & the chicken was pretty good BUT the sauce was a little too sweet. But this recipe was good overall. THANK YOU!!!!
ok, use less sweet stuff when you make it next time. Happy cooking! : )