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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Couldn’t help myself – here’s another pic – really does go well with Coke!
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Hey Maangchi!!! Made this with my friend and it was so incredibly delicious – the leek was the secret ingredient and even though I forgot the egg (oops!) it came out great – can’t wait to make it the correct way haha and thanks again!
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I made this the other day and it was amazing. I’ve been making lots of Chinese and Thai food lately but this recipe is really good.
I just added a little Gochujang sauce to the sweet and sour sauce and I also didn’t use nearly as much oil in the final dish as I found it looked way too much. But it was amazing and one of my favourites.
Thank you for a great recipe and video.
PEter
My husband and I made this last night and it was incredible. We were a little nervous to try and only used one small chicken breast, now this morning he is mad because there are no leftovers!! We had so much fun making this together :) thank you for sharing this fantastic recipe. I do have one question though, can you make a batch of the infused oil to keep on hand?
This turned out amazing, thank you for this recipe. I added a little honey in the sauce for an added sweetness and glaze and substituted the leeks with thinly sliced onion :)
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Hey,
Thanks for sharing the recipe. It satiated all my cravings!
Best,
Pallav
Hi there! Can i use firm tofu cut i to cubes instead of the chicken?
many thanks
Hi, I was very excited about trying this when I saw your video- I made it tonight and it turned out great! I used honey instead of rice syrup and AP flour instead of potato starch cuz that’s what I had. I have never made anything like this before, so I was nervous, but it turned out delicious! Thank you for creating the video!
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It looks crunchy and delicious even though you used flour.
Hi, can I substitute the potato starch with corn starch?
Hello, Maangchi’s, I have followed you foryears and everything I make of yours turns out fantastic. Thank you! Here is my version made with fried rice.
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It looks awesome!
Maangchi-ssi, I’d like to ask something which is quite bothering me. Maybe some other readers have already asked about this. But, I’m terribly sorry if I’m lazy enough to scroll their comment
On the “1 egg white” ingredient, you wrote “if you use 1 pound of chicken, use 1 whole egg”. So, does it mean:
1. Use 1 whole “egg-white”
or
2. Use 1 whole “egg-with-the-yolk-included”
Egg white is better if you want it really crunchy. Whole egg makes it less crunchy
I’ve been making a lot of your recipes this week. This one has been my favorite. I think the acidity of the vinegar or perhaps the spice of the pepper being cooked filled the house with such a strong aroma that it made my husband’s eyes water! The chicken turned out delicious and tender, but not too spicy at all. Loved it!
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Your kkanpunggi looks fantastic!
Sorry, I posted this twice by mistake!
Great Recipe, the double fry works amazing. I made with bokchoi, beansprouts, tofu and rice. AMAZING
Thanks for being inspiration Maangchi
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The kkangpunggi I made for lunch today. This morning it was snowing in Germany an I thought about your kkanpunggi video and found you are right: comfort food is the best thing to make on a grey snowy winter Sunday like today.
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Hi Maangchi,
This looks so tasty! I think it’s the same as Kung pao chicken I used to get in Chinese restaurants. They also served Kung Pao beef, which was good too.