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
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Soybean paste stew with beef
Mar 23rd
Knife-cut noodle soup with perilla seeds
Mar 9th
This was very delicious !! My husband loves it and he said he can eat korean fried chicken everyday ! LOL
Although i didn’t use potato starch , instead i used corn starch , but it still comes out delicious and crunchy . Thanks Maangchi for another awesome recipe !
My wife and I just tried this at home tonight, and it was AMAZING! Although, we used chili sauce instead of hot pepper paste because we couldn’t find it, but the flavor was just outstanding. Hot enough but not tongue-numbing, and you could still taste the flavor of the spices. We are definitely going to use this recipe more often!
I’m curious,why does the chicken has to be fried two times?if you fry it once for a longer period of time don’t you get the same result?
I don’t have much cooking experience so I’m sorry if I asked something obvious ^^
Hi! I believe the twice fried method is to guarantee the crunchiness, very much like frying french fries. If you leave it longer, you may just end up with burnt chicken wings. :)
Maangchi’s chicken looks delicious
Dear Maangchi, sunday morning here, I am sitting here with a cup of coffee, reading the news, then I open your website and see this amazing recipe. Plus at the end of the recipe you greet us in Italian, what do I want more…?
Kamsahamnida for all your videos, 감사합니다!
awesome! Nice meeting you! I love coffee! Sunday morning coffee!
Yay! I sent my husband a link to this recipe last night and to my surprise he called me about an hour later asking “What is rice syrup” because he was already at the Korean store buying the ingredients. He made the recipe last night and it was awesome. We were both happy as clams eating it. I think hubby had been craving this since seeing it advertised at a restaurant during our trip to Chicago on New Year’s Day, so he was especially happy.
I remember another Chicken place that always makes me laugh—Smoper Chicken. The sign was a green smurf. I remember how funny I thought it was when I finally figured out that Smoper was the Korean way to write Seu-muh-peu, the Korean approximation of Smurf. I have a picture of their storefront somewhere in my albums…
Thank you for posting this recipe. It is one of my favorites from my time in Korea. The restaurants always served this chicken with little cubes of white radish. How do I make that?
All done and eaten. Absolutely amazing. This is the best chicken dish I have ever eaten! For those afraid of the hot pepper paste – don’t be – it is actually quite mild. Thanks Maangchi for the best chicken recipe on earth!
haha oredi made and ate it? Awesome!
=O
Uses corn syrup again! Gotta be extra careful this time. hehe…
My son loves fried food. Will try this recipe once I manage to get all the ingredients. Thanks for sharing it with us. :D
I’m looking forward to your son’s feedback.
I am making this right now – so far the recipe is perfect (as are all of the things I have cooked by Maangchi so far). I can’t wait to eat it! The Korean lady at the Korean market laughed when I handed her a shopping list with ingredients in Korean (copied from here) and asked her for help!
Question about frying chicken from when I made your other recipe…when you’re frying it and it bubbles like it’s frying, but sticks to the bottom, does that mean the oil is too hot? (The chicken bits didn’t stick when I put the first batch in.)
Can’t wait to try this one!
It may be that your oil was not hot enough? Try a frying thermometer… :)
You posted this just in time for the upcoming Super Bowl. Now I know what I’m going to make for it….thanks for the recipe!
What a good idea for the Super Bowl. Here in Belgium I forgot it was that time of year >-<
I’m so happy to hear that! I believe food makes us happy especially when we share it with others.
Would it be okay to have this with kimchi and other vegetable sides from your recipes? The chicken looks amazing and I am going to make it tonight. It will be my third recipe of yours which I have cooked – the other two were perfect and everyone loved them! My first time cooking Korean.
Maangchi has such a talent for de-mystifying Korean food. Thanks to her I eat Korean all week long! Keep exploring her recipes, they are wonderful.
thank you, thank you! : )
Maangchi’s chicken looks absolutely delicious! I know it would taste wonderful made with vegetarian chick’n or wheat gluten. Mmm! Thanks for perfecting and sharing your recipe.
Finally I’ve done it! :) Maangchi and friends, I’ve just put Maangchi’s sauce over a batch of oven-roasted gluten (wheat meat) for an easier and lower-fat method than deep-frying produces. It smells heavenly. Replying now, a little early before trying the finished dish, as my little ones are napping :)
The sauce almost looks like a dipping sauce my boyfriend’s family uses for gyoza but they use Tabasco sauce and no syrup. This looks so good I can see this recipe in my house in the future ^_^ Thank you for the recipe