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
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
Braised beef in soy sauce
Aug 1st
Braised beltfish
Jul 16th
Egg rice
Jun 3rd
Spicy cod fillets
Apr 20th
Came out great! Thank you Maangchi
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Hi,
i really love ur recipes especially this one…its super tasty XD but i was wondering what side dishes can i serve with it to make it a more filling meal
i was thinking to make the braised potatoes , white rice & spicy cucumber salad
what do u think???? will these go well with it?? is there something better to use??
It sounds great!
I been using your recipes for quite a few years now probably once a month. I always use wings and use deep fryer double fried at six minutes each. Perfect. Any longer tends to over cook and dry out the wings. Great recipe and a favorite around here. Thank you so much
This one is my crowd pleaser anytime I need to feed a gathering! No other Korean fried chicken recipe matches up! The absolute BEST!
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“This one is my crowd pleaser anytime I need to feed a gathering!”
Yay! Actually this is also my crowd pleaser anytime! haha!
Just wanna say you are a genius! I only use your recipes to make Korean dishes and they pushed my cooking skills to the next level for sure!
However, somehow I made a stupid mistake when making Korean fried chicken today, I mistakenly used tbsp instead of teaspoon for measuring lol… The chicken turned out OK, but I can still taste the extra baking soda in it (which has a weird bitter taste)… So I changed the sauce ingredients and made it extra sour and IT WORKED!
I didn’t have any chicken, so I tried this with potatoes and O. M. G. Finger-licking good! So crispy and flavorful. I will definitely try this recipe again! Substitutions I made were: potatoes instead of chicken, golden syrup instead of rice syrup, and rice vinegar instead of white vinegar. So good!
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This is a grear recipe, thank you. It was the best fried chicken ever. I make it a month ago and will do so again soon. I just made the sauce to soon, so it ended up to thick and sticky. Also I will need to word on my oil temperature. I may have had the heat to high. ;) new stove.
Tqsm maangchi for delicious recipe!! Had used your recipe many times, but this is 1st time i post my cooks here. I’d tried several 양념통닭 recipe, but this the best. It suits with me, hubby & frens/relative tastes. I add on 1tbsp 고추가루 to make it spicier. Love to make extra sauce & put in fridge, so when I’m not around, hubby can fried Frozen fried chicken & just coating with this sauce
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I’m so happy to hear that you said this is the best! ooh whoo! It looks so crunchy and spicy!
Your fried chicken recipes are to die for. Much better than Kentucky kfc. My husband requests Korean kfc like once a week. I think our family favorite is the honey butter flavor kind. It really is chicken candy. Almost like a fancy version of Cracker Jack caramel popcorn. One time I ended up making extra sauce, and did not label it so when we rediscovered it in fridge a few days later, someone thought it was caramel for ice cream. U know, it was pretty good on ice cream too!!. All of them r great though. Got any new fried chicken versions coming soon?
Consider this an enthusiastic request
Love your site.
Kimchis have all been delicious too.
Dear Maangchi,
Thanks for the recipes! We’re enjoying Korean food in Edinburgh!
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Your chicken looks very tasty and the photo looks amazing, too! What’s the green vegetable in the bowl?
puréed spinach also called as Palak in india
HI Maangchi! I’ve just found your lovely website and have made a few recipes already like the kimchi and bulgogi! I made the fried chicken and it was amazing! My only problem is that I use a small pot and fry the chicken in two batches. But then the cornflour that is in the ends up burning and leaves dark brown pieces in the oil. What can I do?
You can use a small metal strainer to scoop the pieces out.. and the chicken if it’s the right size. Or a metal soup skimmer.
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Thanks again Maangchi for another delicious recipe. I have used your recipe several times already! :)
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Mouthwatering!
Hi Maanchi, you are the best!
Have one question, can I use chicken breast?
Delicious
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