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Korean fried chicken recipe (English Caption: 영어자막)

by Maangchi • 2,924,876 views

full recipe is on my website: http://www.maangchi.com/recipe/yangnyeom-tongdak Spicy Korean fried chicken! When I lived in Korea, this type of chicken was called yangnyeom-tongdak. As I mentioned...

Is this the kind of chicken you would use for chimaek?
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+Goyo Goyong yes, yes! or check out my another Korean fried chicken recipe. http://www.maangchi.com/recipe/easy-dakgangjeong
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+Maangchi Yes, I just watched the other chicken video and I saw you had some Makeju with it. Perfect. Chimaek! I learned about that from Cheon Song Yi, a character in "My Love From the Star". I might make the Yangnyeom Tondak first though because I like spicy. I will definitely try both versions and I will eat a lot. :-) Kam sa ham nida.
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The most beautiful thing I've ever seen in my life...
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+Uncle Phil The most beautiful reply comment I've ever seen in my life...
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I prepared just yesterday wowwww amazing chicken but the salsa was just Heaven!!!!! Thank uuuuu so much
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What is rice syrup? Can I replace it with other ingredients?
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+Winnie Ng Use sugar or honey if it's not available. Corn syrup will also work well, too.
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I must add that I'm celebrating a 70 pound weight loss and eating delicious food more healthy is beneficial for me. Thanks for the great recipes and your dedication to giving us your menus. Appreciate it.
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I actually love this channel
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I cooked this dish today and OMGosh!!! Delicious! Instead of frying my chicken, I fried them via the oven to save on fat grams. The drummettes are very crunchy. I baked them at 400degrees until cooked, then I baked them at 425 degrees to get even more crunch. I turned the chicken a couple times at each temperature. Also, before fry-baking and after seasoning I put a little oil on them, maybe 1-2 T, being sure to coat them completely but not drowning in oil, then I coated them in corn starch. I covered my pan in aluminum foil with 2T oil and placed in oven to get the pan hot and once the pan was hot I placed my chicken on it. My chicken didn't stick to the pan. I made sure to turn them once they were very cooked on the side of the chicken against the pan. Lastly, I bumped up the chicken to 450 degrees for a couple minutes then coated them in the sauce. This dish is so satisfying, I'm so happy.
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Kimmy Queen Shared on Google+ · 4 months ago
+Maangchi How do you double fry in one big skillet or pot? You leave it alone for 20 minutes instead of taking it out? 
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where do u get the pepper paste?
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+rea i live in Australia..idk where :(
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+lilian nguyen You can get it from Marketplace, i saw them in HK's Marketplace :)
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Hi Maangchi I'm a Cook and I'm from Vietnam's I adore Korean style food really so I want to learning Korean food do you tell me know how to learn and all the food Korean style and then i want to work in Korea's the someone know Hotel vacancies let's me know Thank you so much..
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You make the best dishes, but some ingredients are so hard to find where I'm from. Would it work to first fry the chicken with just corn starch and then to marinate with egg and baking soda, to get a thicker crust? I want it kind of soft and crispy at the same time.
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Hey, I'm not that lady from the video, but yes I think it would work :)
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+Rene Hupfer Hi Rene! No, you won't get the same texture with just starch (corn or potato), baking soda, and egg. I live in the states. Rice flour used to be very expensive, so I avoided it, but lately it's become pretty affordable. Before the nice drop in price, what I did was take a cheap box of brown (I loath white rice) instant/dried rice and added it to my glass blender along with baking powder (the kind that uses the word 'double'on the cover of the can/box), and whatever spices I wanted to utilize, such as pepper.  Blend it into a fine powder and use as 'Rice Flour.' I hope this helps, love! CHEERS!
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OMG..this is the cutest cook on youtube
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people who doesn't have Korean grocery nearby your home, you can also order it online ;)
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Oh my god Maangchi, you made me so hungry! I better try this whenever I have the time, absolutely need to try!
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I love you u are so cute I love your accent and your recipes are amazing I've made different ones and my family loves them but their favorite is the Korean fried chicken they love it than you so much your awesome <3
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Looks delicious! A housewife always said all deep fried should eating at outside, will feeling exhausted when 2 pans, many dishes, kitchen tools and pound of cooked oil are waiting to you to clean.
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I'm 144 pounds.  I believe if I were left alone with all that chicken, I'd devour it in minutes.  Looks so good!
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+huriye kantar Or perhaps just looking at it.
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+Jay Quintana Hahaha, yeah tell me about it.  It looks delicious.
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i don't have potato starch so i use corn starch, i made this a few times but i still cannot remember all the ingredients
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Those who disliked this are vegans, cus this is the best!!!
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I didn't understand the which past was that..can u please. Tell me
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why we need to fried it over and over? why not we fried till its cooked well?
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Look delicious...I wanna try 😄😄
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Cheam Siew Mei Shared on Google+ · 3 weeks ago
Check out this video on YouTube:
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I could almost smell it cooking thru the screen. It looks so good.
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You should stop using canola oil because it's kinda bad
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I'm actually hungry when I see your cooking! that's rare because I'm a very picky eater !!! 감사합니다 (⌒_⌒)
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I'm starving from watching this
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You're sooo pretty and this looks delicious!
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LOOKS DELICIOUS. What does the vinegar do to the sauce  
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+That Fat Chick It neutralizes the sweetness; makes it more balanced. I used to use a cap-full of rice wine vinegar (I don't like vinegar, really), but then I discovered Cooking Sherry and use it in most of my Asian dishes that call for vinegar. It also neutralizes the flavors, but adds more robust and balanced notes to the sauces, in my opinion (I make sauces from scratch, except Gochujeong). Try it out. Let me know what your thoughts are after trying it, please? CHEERS!
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im about to try this recipe with tofu instead mmm
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+Brittany King I'm wondering if it turns out good with seafood? xD
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+Brittany King I'm wondering if it turns out good with seafood? xD
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I did not eat since the morning and now it is 6 pm, and your cooking makes my mouth watering like a hungry dog. the color of the chicken  is sssssooooo enticing , google should make flavor wafting up for videos like this.
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I visited Korea last month for first time.  I loved it!! Esp. the food and the wonderful people there.  You're videos are great.  I love the captions.  I just bought your cook book as well.  I am now able to cook some Korean dishes thanks to you!!
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boil the chicken leg and fry it with ketchup. This is also great.
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If I make this recipe exactly as it's written about how spicy would you say it is?
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I like make food I like look Vedic
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would you like fried chickens it have a lot of stay and delicious
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Hi Maangchi!  I have a gluten sensitivity and can't have regular flour.  Can I just make it all with the rice flour?
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Can I live with you?.. Have to try this dish Thank you :)
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how "hot" is the hot pepper paste? i can't eat spicy food. whats a good replacement?
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Maangchi,can sweet rice flour be substituted with something else?
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Sweet and crunchy yes. But is it hot? Or spicy hot?
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why it's has to add a baking soda?
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Is gochujang the same as hot pepper paste?
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that looks soooooooooooooooooooooooooooo good
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Thks for the chicken recipe...
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Cooking this..great vid coming from florida
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nadster1301 Shared on Google+ · 4 months ago
Check out this video on YouTube:
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you're so beautiful thank you
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You are so incredibly cute lol
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I made this last night and it was soooo delicious. My husband is a picky eater and he said that he liked the sauce. "It makes you think abt the sauce every bite"
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Looks great. We buy these from a wonderful Korean deli/store in Chicago, so it is really nice to watch how you cook it at home. Thank you for the wonderful cooking lesson. You're terrific !
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You are so pretty  Maangchi,  this chicken is the bomb!
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What is sweet rice flour? Someone tell me please thank you :)
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Nadia there are several types of rice flours used in Asian style cooking. Typically they are binders to hold ingredients together. The sweet rice flour that I use for this recipe and to make porridge for kimchi is the Mochiko brand shown at the following website: http://www.kodafarms.com/blue-star-mochiko-sweet-rice-flour-serving-suggestions/
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glutinous rice.. You can get most Asian shop.
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Is the garlic for the sauce optional? I myself am not a fan of garlic...
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Maangchi, what's the different dakgancheong with this?:)
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Maangchi, you're so though but also very cute. Thanks for sharing this wonderful video.  
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Maangchi, do Korean peoples not really like something salty? I observed your videos and you seem dont use many salt oftenly.. I wonder how the taste of cuisine without salt. Hhehehee
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+Maangchi How do you fry a thawed chicken that was previously frozen thoroughly? Without blood when you eat it? Do you poke on it while frying? I wanna try this recipe on the weekend. :D
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i love Korean food is my favorite......
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is it necessary to use potato starch? or can I use corn starch as well? also, is the potato flour necessary? and can I substitute the hot pepper paste for sriracha? (I know, a lot of substitutions, but I really wanna make this tonight, lol)
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potato starch has a different crispier texture after being fried. corn starch will work though.   Hot pepper paste and sriracha are extremely different.
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Yeah, hot pepper paste will not and cannot be replaced by sriracha in this recipe LOL or you'll just ruin the whole thing.
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I'm going to try it☺️
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I love this recipe, will make it this week, thanks Maangchi
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I can honestly say, Maangchi taught me how to dice garlic.
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Will this work with pear cider vinegar?
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VERY GOOD!! THANK YOU !
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i cant find corean hot pepper paste where i am from,. can i use  paprika or red pepper power instead or just hot ketchup?
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+voreio asteri Nope. Entirely not Korean style chicken then.
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한국재료로 맛있는거만들어서 감사합니다 ^^
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Zulkhairi Ibrahim Shared on Google+ · 5 months ago
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I really enjoy watching your cooking videos :) every time makes me want to eat it
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Food videos should be banned at night . Im so freaking hungry now omg .
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thats a wonderful recipe there i tried it and it was SUPER ROCK CRUNCHY.. thanks Maangchi we love your cooking and specially at the end of your cooking when u taste it..lol
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I want to try this recipe... looks yummy
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Hi, Maangchi! quick question, for people who hate ketchup, does it taste ketchup-y or is it just an easy way to do tomato sauce+ vinegar?
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You are so cruel.  :-(
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Can you please make a pickled sweet radish recipe!? I always get it when I eat kimchi fried rice or fried rice and it's so good!
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I love this recipe and make it today thanks
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i live in an area where cant buy any of this except the chicken lol
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Try her crunchy korean fried chicken recipe instead
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감사합니다. 이제 캐나다에서도 이걸 만들어 먹을 수 있겠네요
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Why would people not like this video?! It's amazing!
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omgggg watching your videos make me so hungry! I wish I had a Korean store in my country to buy the supplies so I can cook what you do in your videos, but in Puerto Rico there are not any Korean stores. I will be moving to the US soon cant wait to used your recipes !!
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she is so innocent anyway love this dish and easy veto nice video
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i love dae han min kuk...............and most of the dishes lihe thak toorri tang,kimchi chige,chonguk chang, also a lot..............................
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