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
I have used the recipe for the sauce for regular stir fry! AMAZING! But the sauce could be a little thicker. What can I do to make it thicker without compromising the flavor and recipe? Thank you!
Just some suggestions:
Substitute part or all of the syrup with sugar. Dissolve it in the remaining liquid ingredients beforehand.
Or use some molasses (which is thicker) with the syrup. But that will change the taste, not necessarily in a bad way, but still.
Just cook the sauce a little longer to evaporate some water until it turns shiny and a little sticky. Happy to hear that you love it!
Hi maangchi!
Can i use King oyster mushrooms to coat with corn flour and fry as well?
I just tried this recipe yesterday and it was divine
Thank you!
This recipe scales nicely. There are only two of us; I’ve made this recipe three times, in different “sizes” (allowing for leftovers in two instances). Because you do a great job with technique, the scale-down/scale-up is pretty straightforward. I’ve also worked out some substitutions: I used simple syrup in place of rice syrup. I used standard crushed red pepper in a bottle. I used apple cider vinegar (I was tempted to Zhejiang vinegar, and probably will next time; I suspect the flavor might really pop!). I suspect I will also make a “bigger” batch of the coating, then cook it down to hard-crack stage (I’ve only gotten to “soft ball” so far). On the other hand, the soft coating over the crispy (still there — interesting) is special. And all this flavor from fairly inexpensive chicken — very welcome in the face of inflation. In short, I like this dish and I note some others I’m anxious to cook. Kudos!