My fried-chicken recipes:
Pepper chicken
Yuringi
유린기Korean market-style fried chicken
Sijang-tongdak
시장통닭Honey butter fried chicken
Heoni-beoteo-chikin
허니버터치킨Spicy garlic fried chicken
Kkanpunggi
깐풍기Crispy and crunchy fried chicken
Dakgangjeong
닭강정Popcorn chicken gizzards
Dakmoraejumeoni twigim
닭모래주머니 튀김Sweet, sour, & spicy Korean fried chicken
Yangnyeom-tongdak
양념통닭Sweet and crispy fried chicken
Dakgangjeong
닭강정
Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
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Maangchi's recipes by category: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
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
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
I 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
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
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
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
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
I 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
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
My most popular Korean recipes
-
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
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
Anchovy kelp stock
Feb 20th
Hello maangchi! We used gluten meat seitan instead of chicken gizzard – it was so crispy! We love it :-) We eat it with multigrain rice and spicy potato soup and it was really herbivore and delicious :-)
See full size image
It looks amazing! I’m so curious about the taste, I never tasted seitan. You made it really look like a gizzard! : ) great job! If you didn’t tell me, I would think it was a gizzard! I will share this tip on my upcoming newsletter! http://www.maangchi.com/letter
Thank you very much for your feedback! We like seitan because it’s so easy creating your recipes without meat and only vegetables are often so boring :-)
My family loved these, I did chicken hearts and chunks of lean pork I had left over from another project. The batter cooks up crunchy and delicious, I am thinking about making this tonight with chopped yard long beans fried in the same batter. The dipping sauce I made with tahini (which is what I had on hand) was great! My husband particularly loved it. I’ve found several recipes on your site, and I really enjoy your recipies.
I’m making some gizzards today..will give these a try,
I hope it was a big hit!
Just stumbled upon this recipe, and as a gizzard lover I can’t wait to try it. Would advise gizzard chefs to try first tenderizing the whole chicken gizzard through boiling or pressure cooking. This eliminates the need to trim away the delicious connective tissue, and the resulting gizzards are melt-in-your-mouth tender. Once the gizzards have been properly prepared, they are ready for the breading process, and your “customers” should be very pleased with the results.
I gotta make this batter for clams. Would it be tasty with clam, Maangchi ssi?
yes, you can replace chicken gizzards with clams.
You mentioned ginger in the ingredients. In what part of the recipe should it be used? :)
Thank you for pointing it out. I fixed it! Sorry about the late reply. You are awesome! : )
Maangchi, I made this dish today and it was delicious!!! The gizzards came with some chicken hearts and it was my mistake I decided to fry those too…as the hearts pop and you get hot oil everywhere!! Good lesson learned~. The gizzards were so crispy and the dipping sauce was amazing. My husband doesn’t like the gizzards and he ate a lot of those with a beer. I didn’t have any starch at home so I added more sweet rice flour in place of starch, and the batter turned out just fine. Thanks again for this amazing recipe!!!
Next time, add starch powder to the batter. It will turn out much more crispy. “My husband doesn’t like the gizzards and he ate a lot of those with a beer.” Awesome! ^^
maangchi… that dish really rocks! :D because it is a chicken gizzard popcorn… then the sauce is really awesome strong sesame flavor! :D you know what? why don’t you make tempura! :D
oh you made this! Great!
hello maangchi! this is a wonderful recipe. i already cooked it for the second time. it tastes soooo good! i love the texture of chicken gizzards and the taste of the sauce. unfortunately im always so fast to eat everything up that there is no time to make photos ;p
thanks!!!
I’m grad you enjoy this recipe! awesome!
Wowww,Looks yummy.Must try this recipe.Jamie…Maangchi tell me about ur cooking passion during Gapshida Singapore.About ur Korean pots n ingredients.U r so amazing…
oh Jenny Jenny! : )
Hehe thanks Jenny :) I am definitely passionate – it was such an incredible joy to have Maangchi in my home!
The video came out great! What a fun day that was – lots of hard work. I was so amazed at how you just keep working so hard Maangchi – you seem to have an endless supply of energy. Everyone loved the gizzards (and the rest of the food). I will definitely be making these regularly for parties.
: ) Yes, I was so tired on that day but it was fun cooking with you. This is our video because without you, I wouldn’t have been able to film such a fun video.
I’m happy to see many of my readers enjoy watching my frist Gapshida video.
I thought I would be able to take a break when I come home, but it doesn’t seem to be the case. So many of Gapshida videos are waiting for me to edit along with my blog reports from the Asian countries I visited.
Have a good holiday Jamie, and say hello to my Wellington friends!
Congratulations for your 1st Gapshida video , its very interesting & full of joy. You & Jamie did a Great job :)
Maha, thanks a lot for your warm words. Gapshida is done but I’m very busy editing the videos. It was a great experience cooking together with Jamie at his house.
I love chicken gizzards! Looks delicious! I hope you can do Maangchi Gapshida to SHANGHAI! :) It would be so fun and I would love how to learn to cook Korean food with you!
Gapshida Shanghai, sure I will keep it in mind.
Wow, I must try this batter and the possibilities are endless. My hubby loves gizzard too while my kids probably prefer the more traditional chicken thigh meat. The sauce also looks irresistible. Thank you for sharing this special recipe, Maangchi.
Tuty,
oh you made this! I’m so happy to hear that all your family enjoyed your cooking! Good food makes happy family!
Tena korua Maangchi Gapshida & Jamie – Love the video – and what a yummy way to utilize chicken gizzards – sauce looks good too. We will put the dish on our party menu too! Oh and you all looked gorgeous! arohanui from Rotorua…………
Mere, I didn’t know you like chicken gizzards. I’m glad to hear that you’re including this dish in your next party menu. Let me know how it turns out.