🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 108 (from laksa063)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa108.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.maangchi.com/recipe/yangnyeom-tongdak\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.maangchi.com/recipe/yangnyeom-tongdak\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak","crawl_time":1775518611,"first_indexed_time":1473496620,"http_code":200,"src_unparsed":"com,maangchi!www,\/recipe\/yangnyeom-tongdak s443","src_root_hash":"18403660069616085508","history_drop_reason":null,"meta_title":"Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak) recipe by Maangchi","meta_descriptions":["It took me three years to perfect this recipe for classic sweet, sour, and spicy Korean fried chicken. It was worth it, everyone loves its airy crispiness and addictive taste."],"attrs_boilerpipe_text":"Hi everybody!\nI wanted to update my recipe with a few improvements I’ve developed over the years, as well as the proper measurements. This new version is almost the same as the one in my book \nReal Korean Cooking\n, with just a tweak to the amount of flour used.\nWhat makes Korean fried chicken so different from other kinds of fried chicken is its lightness and crispiness, which comes from double frying. The first fry cooks the chicken through and the second fry at a higher temperature finishes it off and creates a crispy exterior. That double frying is really the whole secret, it makes each chicken piece crispy without being heavy.\nYangnyeom\nmeans seasoned and\ntongdak\nmeans a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. It’s crispy Korean fried chicken but then we coat it with a wet, spicy sauce. You have to like spicy stuff to be a fan of this chicken, but if you like it a little hot you will love this Korean fried chicken recipe: crispy and crunchy underneath and then spicy, sweet, and a little sour on top. Serve with napkins and pair with\nchicken-mu (radish for fried chicken)\nand beer! (nonalcoholic beer is fine, that’s what I do)\nThe history of yangnyeom-tongdak in South Korea is not long, it started in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour.\nThe chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as:\n“Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken)\n“Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken)\n“Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken)\n“Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken)\n“Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken)\nOne day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy!\nLater I made it at home. My children said, “It tastes exactly like the fried chicken place!”\nMy 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?”\nYes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe!\nDirections\nStart the first fry:\nHeat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.\nWhile the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.\nAdd the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs.\nTake out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.\nMake seasoning sauce:\nHeat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.\nStart the second fry:\nLet the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.\nFry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.\nReheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.\nFinish and serve:\nGarnish with a sprinkle of sesame seeds and transfer to a serving plate. Serve with\nchicken-mu (pickled radish)\non the side, if you have it.","attrs_markdown":"[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-head.svg)](https:\/\/www.maangchi.com\/)\n\n[![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-mascot.svg)![Cooking Korean food with Maangchi - Delicious Korean home cooking recipes, videos, photos, cookbooks, and blog](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-mascot.svg)](https:\/\/www.maangchi.com\/)\n\n[![Maangchi](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-title.svg)![Maangchi](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/header\/maangchi-title.svg)](https:\/\/www.maangchi.com\/)\n\n![magnifying glass](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/magnifying-glass.svg)\n\n![magnifying glass](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2030%2030%22%3E%3C\/svg%3E)\n\n![navigation](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/hamburger-menu.svg)\n\n![navigation](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%2030%2018%22%3E%3C\/svg%3E)\n\n1. [Home](https:\/\/www.maangchi.com\/ \"Maangchi\")\n2. [Cooking](https:\/\/www.maangchi.com\/recipes)\n   - [Recipes](https:\/\/www.maangchi.com\/recipes \"Korean recipes\")\n   - [Ingredients](https:\/\/www.maangchi.com\/ingredients \"Korean cooking ingredients\")\n   - [Kitchenware](https:\/\/www.maangchi.com\/kitchenware \"Korean Kitchenware\")\n   - [My Cookbooks](https:\/\/www.maangchi.com\/cookbooks \"Maangchi's Cookbooks\")\n   - [Buy Korean Ingredients Online](https:\/\/www.maangchi.com\/buy-korean-ingredients-online \"Korean ingredients\")\n3. [About](https:\/\/www.maangchi.com\/about)\n   - [About Maangchi](https:\/\/www.maangchi.com\/about \"About Maangchi\")\n   - [Blog](https:\/\/www.maangchi.com\/blog \"Korean cooking blog\")\n   - [My Monthly Letter](https:\/\/www.maangchi.com\/letter \"Maangchi's monthly letter\")\n   - [Contact](https:\/\/www.maangchi.com\/contact \"Contact Maangchi\")\n4. [Maangchi's Letter](https:\/\/www.maangchi.com\/letter \"Maangchi's monthly letter\")\n\n# Sweet, sour, & spicy Korean fried chicken\n## Yangnyeom-tongdak 양념통닭\nBy [Maangchi](https:\/\/www.maangchi.com\/about)\n\nUpdated on March 5th, 2025\n\nSubmit Rating\n\n4\\.6\/5 from 779 votes\n\nBe the first to rate this.\n\nPlay Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭) video\n\nHi everybody\\!  \nI wanted to update my recipe with a few improvements I’ve developed over the years, as well as the proper measurements. This new version is almost the same as the one in my book [Real Korean Cooking](https:\/\/www.maangchi.com\/real), with just a tweak to the amount of flour used.\n\nWhat makes Korean fried chicken so different from other kinds of fried chicken is its lightness and crispiness, which comes from double frying. The first fry cooks the chicken through and the second fry at a higher temperature finishes it off and creates a crispy exterior. That double frying is really the whole secret, it makes each chicken piece crispy without being heavy.\n\n*Yangnyeom* means seasoned and *tongdak* means a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. It’s crispy Korean fried chicken but then we coat it with a wet, spicy sauce. You have to like spicy stuff to be a fan of this chicken, but if you like it a little hot you will love this Korean fried chicken recipe: crispy and crunchy underneath and then spicy, sweet, and a little sour on top. Serve with napkins and pair with [chicken-mu (radish for fried chicken)](https:\/\/www.maangchi.com\/recipe\/chicken-mu) and beer! (nonalcoholic beer is fine, that’s what I do)\n\nThe history of yangnyeom-tongdak in South Korea is not long, it started in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour.\n\nThe chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as:\n\n“Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken)  \n“Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken)  \n“Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken)  \n“Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken)  \n“Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken)\n\nOne day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy\\!\n\nLater I made it at home. My children said, “It tastes exactly like the fried chicken place!”\n\nMy 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?”\n\nYes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe\\!\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg) ![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg)Print recipe\n\n## Ingredients\nFor 3 to 4 servings\n\n- 2 pounds chicken wings\n- ½ teaspoon [kosher salt](https:\/\/www.maangchi.com\/ingredient\/kosher-salt)\n- ½ teaspoon ground black pepper\n- ½ cup [potato starch](https:\/\/www.maangchi.com\/ingredient\/potato-starch)\n- ¼ cup all purpose flour\n- ½ teaspoon baking soda\n- 2 large eggs\n- 1 tablespoon [toasted sesame seeds](https:\/\/www.maangchi.com\/ingredient\/sesame-seeds)\n### For the sauce:\n- 2 teaspoons vegetable oil\n- 3 garlic cloves, minced\n- ⅓ cup ketchup\n- ⅓ cup [rice syrup](https:\/\/www.maangchi.com\/ingredient\/rice-syrup)\n- ¼ cup [gochujang (Korean hot pepper paste)](https:\/\/www.maangchi.com\/ingredient\/hot-pepper-paste-gochujang)\n- 2 teaspoons white vinegar\n- 2 teaspoons vegetable oil\n- corn (or vegetable) oil for frying\n\nFor a side dish, [pickled radish (chicken-mu)](https:\/\/www.maangchi.com\/recipe\/chicken-mu), optional\n\n## Directions\n### Start the first fry:\n1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.\n2. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.[![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/chicken-with-batter-650x489.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/chicken-with-batter-scaled.jpg)\n3. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs.\n   [![Yangnyeom chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/fried-chicken-scaled-620x480.jpg)![Yangnyeom chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/fried-chicken-scaled-620x480.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/fried-chicken-scaled.jpg)\n4. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.\n### Make seasoning sauce:\n1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.\n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-sauce-650x489.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-sauce-650x489.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-sauce-scaled.jpg)\n### Start the second fry:\n1. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.\n2. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.\n   [![Frying chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/frying-chicken-scaled-620x450.jpg)![Frying chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/frying-chicken-scaled-620x450.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/frying-chicken-scaled.jpg)\n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/korean-fried-chicken-650x366.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/korean-fried-chicken-650x366.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/korean-fried-chicken.jpg)\n3. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.\n   [![sweet spicy crunchy Korean fried chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeom-tondak-650x366.jpg)![sweet spicy crunchy Korean fried chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeom-tondak-650x366.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeom-tondak.jpg)\n### Finish and serve:\n1. Garnish with a sprinkle of sesame seeds and transfer to a serving plate. Serve with [chicken-mu (pickled radish)](https:\/\/www.maangchi.com\/recipe\/chicken-mu) on the side, if you have it.\n   [![sweet spicy crunchy fried chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-insta-650x650.jpg)![sweet spicy crunchy fried chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-insta-650x650.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-insta.jpg)\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg)\n\n![](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/icons\/print.svg) Print recipe\n\nPosted on Thursday, January 27th, 2011. Last updated on March 5, 2025.   \n Recipe type: [chicken](https:\/\/www.maangchi.com\/recipes\/chicken), [fried chicken](https:\/\/www.maangchi.com\/recipes\/fried-chicken), [main dish](https:\/\/www.maangchi.com\/recipes\/main-dishes), [snack](https:\/\/www.maangchi.com\/recipes\/snacks), [spicy](https:\/\/www.maangchi.com\/recipes\/spicy)   \n Tagged as [양념통닭](https:\/\/www.maangchi.com\/tag\/%EC%96%91%EB%85%90%ED%86%B5%EB%8B%AD), [Korean fried chicken recipe](https:\/\/www.maangchi.com\/tag\/korean-fried-chicken-recipe), [Korean recipes](https:\/\/www.maangchi.com\/tag\/korean-recipes), [Korean Spicy Crunchy Fried Chicken](https:\/\/www.maangchi.com\/tag\/korean-spicy-crunchy-fried-chicken), [seasoned fried chicken](https:\/\/www.maangchi.com\/tag\/seasoned-fried-chicken), [sweet spicy crunchy fried chicke](https:\/\/www.maangchi.com\/tag\/sweet-spicy-crunchy-fried-chicke), [yangnyeom chicken](https:\/\/www.maangchi.com\/tag\/yangnyeom-chicken), [yangnyeom tongdak](https:\/\/www.maangchi.com\/tag\/yangnyeom-tongdak)\n\n### Get my [Substack](https:\/\/maangchi.substack.com\/)\nIt's all about Korean cooking and is available to everyone, 100% free and sent out on the first of the month at 3pm. I hope you enjoy it\\!\n\n### Buy this recipe's ingredients online\nI really like [Weee\\!](https:\/\/sayweee.sjv.io\/xkdR7k) they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! [Check them out](https:\/\/sayweee.sjv.io\/xkdR7k)\\!\n\n#### Ingredients are also on Amazon:\n[![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/416La5BSN1L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/416La5BSN1L._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Sempio Gochujang Vegan Korean ...](https:\/\/www.amazon.com\/dp\/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Gochujang – Korean Red Chili...](https:\/\/m.media-amazon.com\/images\/I\/410i4jhhvxL._SL160_.jpg)![Gochujang – Korean Red Chili...](https:\/\/m.media-amazon.com\/images\/I\/410i4jhhvxL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Gochujang – Korean Red Chili...](https:\/\/www.amazon.com\/dp\/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/41h+k2drr6L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https:\/\/m.media-amazon.com\/images\/I\/41h+k2drr6L._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Sempio Gochujang Vegan Korean ...](https:\/\/www.amazon.com\/dp\/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Diamond Crystal Kosher Salt �...](https:\/\/m.media-amazon.com\/images\/I\/31hydLPX7QL._SL160_.jpg)![Diamond Crystal Kosher Salt �...](https:\/\/m.media-amazon.com\/images\/I\/31hydLPX7QL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Diamond Crystal Kosher Salt �...](https:\/\/www.amazon.com\/dp\/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[![Chung Jung One Oligo Rice Syru...](https:\/\/m.media-amazon.com\/images\/I\/31xjBWIHGzL._SL160_.jpg)![Chung Jung One Oligo Rice Syru...](https:\/\/m.media-amazon.com\/images\/I\/31xjBWIHGzL._SL160_.jpg)](https:\/\/www.amazon.com\/dp\/B0143AVM22?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n[Chung Jung One Oligo Rice Syru...](https:\/\/www.amazon.com\/dp\/B0143AVM22?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1)\n\n### 299 Comments:\n1. beechunks1 comment\n   \n   Posted [August 14th, 2024 at 10:34 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-54863 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   망치 씨\\!\n   \n   My batter did not come out right- very clumpy and fell off as I was frying – 어떻게 해요\\!\n2. [JoyN](https:\/\/www.maangchi.com\/author\/joyn \"joyn's profile page\") Canada joined 3\/23 & has 1 comment\n   \n   Posted [March 26th, 2023 at 1:39 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-54331 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   Hello Maangchi! I have been following and using your website (and recommending it to others!) since I discovered your first posting of the JapChae recipe. Still my favourite comfort dish! Yesterday is the first time I tried the Korean Fried Chicken recipe and it is the BEST! So clear and easy to follow and, best of all, delicious! Thank you so much for all you do for us! You are a delight\\!\n3. [Jonatan](https:\/\/www.maangchi.com\/author\/jonatan \"jonatan's profile page\") Sweden joined 1\/23 & has 1 comment\n   \n   Posted [January 9th, 2023 at 6:25 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-54180 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   Looking forward to cook this recipe. I have never deep fried anything before and I have a question. Can you reuse the oil? Because you’re using a lot of oil when you deep fry, what do you do with it afterwards?  \n    Thanks\\!\n4. [martik777](https:\/\/www.maangchi.com\/author\/martik777 \"martik777's profile page\") Vancouver, BC Canada joined 12\/18 & has 4 comments\n   \n   Posted [November 7th, 2022 at 7:12 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-54017 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   I used some really old hot pepper paste, like years old, but it looked and tasted ok, not quite as red as your photos. Is it ok to use un refrigerated Gochujang ?\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [November 18th, 2022 at 7:29 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-54041 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      Because gochujang is fermented it lasts very well. If it doesn’t have any white mold on top you can eat it. Even if it has white mold you still can eat it, just scrape off the mold.\n5. [gooshipsam](https:\/\/www.maangchi.com\/author\/gooshipsam \"gooshipsam's profile page\") Seattle, USA joined 9\/22 & has 1 comment\n   \n   Posted [September 6th, 2022 at 12:59 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53835 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/53835-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/53835-scaled.jpg)\n   \n   Thank you for this recipe !! I have been visiting your site since 2012, when I followed your recipe to make kimchi.\n   \n   I decided to make yangnyeom chicken following this recipe and it turned out sooo good. ㄱㅅㄱㅅ\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [September 9th, 2022 at 3:36 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53848 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      That’s such a great decision to make this chicken! Yum\\!\n6. [HKim](https:\/\/www.maangchi.com\/author\/hkim \"hkim's profile page\") Korea joined 8\/22 & has 1 comment\n   \n   Posted [August 13th, 2022 at 12:47 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53741 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/53741-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/53741-scaled.jpg)\n   \n   Came out great! Thank you Maangchi\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [August 18th, 2022 at 10:12 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53759 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      OMG! Your chicken looks super crunchy and juicy\\!\n7. [Menna](https:\/\/www.maangchi.com\/author\/menna \"menna's profile page\") Egypt joined 4\/22 & has 1 comment\n   \n   Posted [April 24th, 2022 at 8:20 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53298 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   Hi,  \n    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  \n    i was thinking to make the braised potatoes , white rice & spicy cucumber salad  \n    what do u think???? will these go well with it?? is there something better to use??\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [April 25th, 2022 at 11:46 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53302 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      It sounds great\\!\n8. [danowen](https:\/\/www.maangchi.com\/author\/danowen \"danowen's profile page\") st andrews west, ont, canada joined 8\/12 & has 2 comments\n   \n   Posted [March 25th, 2022 at 4:32 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53194 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   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\n9. [TheTravelingFoodie](https:\/\/www.maangchi.com\/author\/thetravelingfoodie \"thetravelingfoodie's profile page\") San Francisco, CA joined 1\/22 & has 3 comments\n   \n   Posted [January 29th, 2022 at 11:00 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53060 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n   \n   [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/53060-150x150.jpeg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/53060-scaled.jpeg)\n   \n   This one is my crowd pleaser anytime I need to feed a gathering! No other Korean fried chicken recipe matches up! The absolute BEST\\!\n   1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n      \n      Posted [February 8th, 2022 at 5:44 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-53092 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n      \n      “This one is my crowd pleaser anytime I need to feed a gathering!”  \n       Yay! Actually this is also my crowd pleaser anytime! haha\\!\n10. [AllieCK](https:\/\/www.maangchi.com\/author\/allieck \"allieck's profile page\") UK joined 9\/21 & has 1 comment\n    \n    Posted [September 24th, 2021 at 8:35 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52717 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    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\\!\n    \n    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\\!\n11. [Madhu1010](https:\/\/www.maangchi.com\/author\/madhu1010 \"madhu1010's profile page\") USA joined 11\/19 & has 3 comments\n    \n    Posted [July 4th, 2021 at 11:37 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52482 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/52482-150x150.jpeg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/52482-scaled.jpeg)\n    \n    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\\!\n12. [katgirl1709](https:\/\/www.maangchi.com\/author\/katgirl1709 \"katgirl1709's profile page\") Canada joined 5\/21 & has 1 comment\n    \n    Posted [May 24th, 2021 at 2:19 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52399 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    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.\n13. [AisyaHermosa](https:\/\/www.maangchi.com\/author\/aisyahermosa \"aisyahermosa's profile page\") Malaysia joined 2\/21 & has 3 comments\n    \n    Posted [February 19th, 2021 at 9:37 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52061 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/52061-150x150.jpeg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/52061-scaled.jpeg)\n    \n    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\n    1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n       \n       Posted [February 20th, 2021 at 12:43 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52073 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       I’m so happy to hear that you said this is the best! ooh whoo! It looks so crunchy and spicy\\!\n14. [Jessicaf](https:\/\/www.maangchi.com\/author\/jessicaf \"jessicaf's profile page\") North carolina joined 6\/20 & has 14 comments\n    \n    Posted [February 15th, 2021 at 6:52 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52054 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    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?  \n     Consider this an enthusiastic request  \n     Love your site.  \n     Kimchis have all been delicious too.\n15. [dsladek](https:\/\/www.maangchi.com\/author\/dsladek \"dsladek's profile page\") Edinburgh joined 7\/20 & has 1 comment\n    \n    Posted [July 19th, 2020 at 11:16 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-51369 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/51369-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/51369-scaled.jpg)\n    \n    Dear Maangchi,\n    \n    Thanks for the recipes! We’re enjoying Korean food in Edinburgh\\!\n    1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 587 comments\n       \n       Posted [October 30th, 2020 at 5:28 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-51795 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       Your chicken looks very tasty and the photo looks amazing, too! What’s the green vegetable in the bowl?\n       1. [sahilambure](https:\/\/www.maangchi.com\/author\/sahilambure \"sahilambure's profile page\") India joined 11\/21 & has 1 comment\n          \n          Posted [November 11th, 2021 at 9:30 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-52867 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n          \n          puréed spinach also called as Palak in india\n16. [Zuhal](https:\/\/www.maangchi.com\/author\/zuhal \"zuhal's profile page\") Turkey joined 5\/20 & has 1 comment\n    \n    Posted [May 17th, 2020 at 8:58 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-50883 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    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?\n    1. [Voodoomems](https:\/\/www.maangchi.com\/author\/voodoomems \"voodoomems's profile page\") Hobart, Australia joined 5\/18 & has 3 comments\n       \n       Posted [June 13th, 2020 at 4:37 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-51116 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/51116-150x150.jpeg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/51116.jpeg)\n       \n       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.\n17. [ilovepastry](https:\/\/www.maangchi.com\/author\/ilovepastry \"ilovepastry's profile page\") Toronto, Canada joined 5\/20 & has 18 comments\n    \n    Posted [May 10th, 2020 at 6:31 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-50845 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/50845-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/50845.jpg)\n    \n    Thanks again Maangchi for another delicious recipe. I have used your recipe several times already! :)\n    1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 10,893 comments\n       \n       Posted [May 20th, 2020 at 5:35 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-50925 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       Mouthwatering\\!\n       1. [EvgenyTen](https:\/\/www.maangchi.com\/author\/evgenyten \"evgenyten's profile page\") Russia joined 10\/20 & has 1 comment\n          \n          Posted [October 8th, 2020 at 2:15 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-51740 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n          \n          Hi Maanchi, you are the best\\!  \n           Have one question, can I use chicken breast?\n       2. [Julie\\_35](https:\/\/www.maangchi.com\/author\/julie_35 \"julie_35's profile page\") Brittany, France joined 8\/20 & has 5 comments\n          \n          Posted [October 26th, 2020 at 12:43 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-51778 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n          \n          [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/51778-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/51778-scaled.jpg)\n          \n          Delicious\n18. [ngyep](https:\/\/www.maangchi.com\/author\/ngyep \"ngyep's profile page\") Russia joined 8\/19 & has 3 comments\n    \n    Posted [May 10th, 2020 at 2:53 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-50842 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    I’m sorry I have commented wrong recipe…\n19. [SungHero03](https:\/\/www.maangchi.com\/author\/sunghero03 \"sunghero03's profile page\") Louisiana joined 3\/18 & has 1 comment\n    \n    Posted [July 3rd, 2019 at 7:51 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-49610 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    Hello Maangchi,  \n     I am in Korea now, teaching English and I wanted to be able to make Yangnyeom Chicken at home instead of ordering it. Every time I try to make it, the coating for the chicken is too thick and clumpy. I’m doing it exactly as the recipe says… Can I add water to the batter to make it lighter? What do you suggest?\n    1. [Kchoi87](https:\/\/www.maangchi.com\/author\/kchoi87 \"kchoi87's profile page\") Hiram,GA joined 7\/19 & has 2 comments\n       \n       Posted [July 13th, 2019 at 3:05 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-49633 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       Hi! I used the crispy and crunchy Korean chicken recipe for this and it worked great\\!\n20. [Yash](https:\/\/www.maangchi.com\/author\/yash \"yash's profile page\") India joined 6\/19 & has 4 comments\n    \n    Posted [June 16th, 2019 at 6:29 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-49549 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/49549-150x150.jpeg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/49549.jpeg)\n    \n    Hi maangchi\\!  \n     I made yangnyeom-tongdak today for Father’s Day for my dad and my Husband who is celebrating his first Father’s Day :) I used chicken wings and used only cornstarch coating like u did in your dakgangjeong recipe. And used this sauce. It turned out so delicious that we all enjoyed and had an amazing lunch. I also made gamja salad.\n    1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 10,893 comments\n       \n       Posted [June 17th, 2019 at 11:27 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-49554 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       You made 2 important men in your life very happy with your homemade Korean Fried Chicken! It looks wonderful\\!\n21. [juniper89](https:\/\/www.maangchi.com\/author\/juniper89 \"juniper89's profile page\") Daegu, Korea joined 1\/14 & has 3 comments\n    \n    Posted [September 2nd, 2018 at 5:52 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-48331 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    Hey Maangchi! I’m planning on making this soon and wanted to know how I can add ddeok to it. When I lived in Korea, I used to go to the local chicken shop and get Yangnyeom with ddeok! It was crunchy on the outside and chewy in the middle, could I fry it, then add it to the chicken and sauce?\n22. [eatallrecipes](https:\/\/www.maangchi.com\/author\/eatallrecipes \"eatallrecipes's profile page\") US joined 8\/18 & has 4 comments\n    \n    Posted [August 27th, 2018 at 11:16 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-48311 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    I never use ketchup because I find it unnecessarily overly sweet and kept avoiding this dish because all recipes seemed to use it. Hoping for best, I skipped the rice syrup and added hot pepper flakes using your video with FIrstWeFeast and it had a delicious balance of savory, spicy, and sweet.\n23. [jyoo214](https:\/\/www.maangchi.com\/author\/jyoo214 \"jyoo214's profile page\") Seattle, WA joined 7\/18 & has 1 comment\n    \n    Posted [July 15th, 2018 at 10:52 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-48092 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    Thank you so much for this recipe, Maangchi! Your recipes are always amazing and bring so much happiness to our family. As someone diagnosed with Celiac disease, I make modifications with gluten-free flour instead of regular flour. This has allowed me to eat delicious Korean fried chicken at home\\!\n24. [Lashayya.K](https:\/\/www.maangchi.com\/author\/lashayya-k \"lashayya-k's profile page\") United Kingdom joined 7\/18 & has 1 comment\n    \n    Posted [July 13th, 2018 at 12:38 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-48079 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/48079-150x150.jpg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/48079.jpg)\n    \n    I made this for my family yesterday and they loved it (it was spicy for them but perfect for me hehe) Thank you Maangchi\\!\n    1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 10,893 comments\n       \n       Posted [July 19th, 2018 at 8:18 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-48104 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       It looks great! And a great photo, too\\!\n25. [Ondrejsrb](https:\/\/www.maangchi.com\/author\/ondrejsrb \"ondrejsrb's profile page\") London joined 5\/18 & has 1 comment\n    \n    Posted [May 8th, 2018 at 5:14 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-47779 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    Hi, I have combined this and your other way to make Korean chicken. I have used corn starch and an egg and it worked brilliantly. Love Korean food. Love at first bite.\n26. [NoAngel815](https:\/\/www.maangchi.com\/author\/noangel815 \"noangel815's profile page\") Northern Illinois joined 2\/18 & has 1 comment\n    \n    Posted [February 19th, 2018 at 1:54 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-47288 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    Do you think I could make this in an airfryer? I can’t eat foods fried in oil anymore but I love this dish\\!\n27. [daphishere](https:\/\/www.maangchi.com\/author\/daphishere \"daphishere's profile page\") Corona, California joined 2\/18 & has 3 comments\n    \n    Posted [February 13th, 2018 at 1:54 am](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-47211 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n    \n    [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/47211-150x150.jpeg)![](data:image\/svg+xml,%3Csvg%20xmlns=%22http:\/\/www.w3.org\/2000\/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C\/svg%3E)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/47211.jpeg)\n    \n    This recipe is so yummy! I’ve made it twice and loved it! Mine turned out so good.\n    1. [Maangchi](https:\/\/www.maangchi.com\/author\/maangchi \"maangchi's profile page\") New York City joined 8\/08 & has 10,893 comments\n       \n       Posted [February 17th, 2018 at 1:49 pm](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#comment-47239 \"Permalink to this comment\") \\| [Log in to reply](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https:\/\/www.maangchi.com\/join).\n       \n       Yes, I agree with you, your yangnyeom-tongdak looks the best\\!\n\nMore comments to read! Jump to page: [\\< Previous](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak\/comment-page-4#comments)  [1](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak\/comment-page-1#comments) … [3](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak\/comment-page-3#comments) [4](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak\/comment-page-4#comments) 5\n\n### Leave a Reply\n[Click here to cancel reply.](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak#respond)\n\nYou must [create a profile](https:\/\/www.maangchi.com\/join) and be [logged in](https:\/\/www.maangchi.com\/wp-login.php?redirect_to=https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak) to post a comment.\n\n- Sweet, sour, & spicy Korean fried chicken\n- **Korean name:** 양념통닭\n- **Romanized:** Yangnyeom-tongdak\n- **Also Romanized as:** Yang nyeom tong dak, yangnyeomtongdak\n- **Other Korean name(s):** 양념치킨 (yangnyeom-chikin or yangnyeom chicken)\n\n- **Recipe type:** [chicken](https:\/\/www.maangchi.com\/recipes\/chicken), [fried chicken](https:\/\/www.maangchi.com\/recipes\/fried-chicken), [main dish](https:\/\/www.maangchi.com\/recipes\/main-dishes), [snack](https:\/\/www.maangchi.com\/recipes\/snacks), [spicy](https:\/\/www.maangchi.com\/recipes\/spicy)\n- **Made with:** baking soda, chicken wings, corn oil, eggs, flour, garlic, [gochujang](https:\/\/www.maangchi.com\/ingredient\/hot-pepper-paste-gochujang), ground black pepper, ketchup, [kosher salt](https:\/\/www.maangchi.com\/ingredient\/kosher-salt), potato starch, [rice syrup](https:\/\/www.maangchi.com\/ingredient\/rice-syrup), toasted sesame seeds, vegetable oil, and white vinegar\n\nThis recipe was originally posted on January 27, 2011 by Maangchi. It was last updated on March 5, 2025.\n\nThe video has been watched [4,056,852 times on YouTube](http:\/\/www.youtube.com\/watch?v=XnLWBoZn710) & has been liked 119,608 times. It's a video remake that was uploaded on February 03, 2021.\n\n[![](https:\/\/i.ytimg.com\/vi\/0smDhdzqXu8\/default.jpg)![](https:\/\/i.ytimg.com\/vi\/0smDhdzqXu8\/default.jpg)](http:\/\/www.youtube.com\/watch?v=0smDhdzqXu8 \"original video\")The original video was posted on [January 27, 2011](http:\/\/www.youtube.com\/watch?v=0smDhdzqXu8) and has been watched 5,896,286 times.\n\nSee the [Wikipedia entry on this dish](http:\/\/en.wikipedia.org\/wiki\/Korean_fried_chicken \"Wikipedia entry for Sweet, sour, & spicy Korean fried chicken\").\n## My fried-chicken recipes:\n- [![Pepper-fried-chicken (유린기)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2021\/12\/pepper-fried-chicken-134x75.jpg)![Pepper-fried-chicken (유린기)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2021\/12\/pepper-fried-chicken-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/yuringi \"Pepper fried chicken (Yuringi: 유린기)\")\n  ### [Pepper chicken](https:\/\/www.maangchi.com\/recipe\/yuringi)\n  Yuringi  \n  유린기\n- [![Korean Fried Chicken in Market (sijang-tongdak:시장통닭\\_](https:\/\/www.maangchi.com\/wp-content\/uploads\/2019\/01\/koreanfriedchicken-134x75.jpg)![Korean Fried Chicken in Market (sijang-tongdak:시장통닭\\_](https:\/\/www.maangchi.com\/wp-content\/uploads\/2019\/01\/koreanfriedchicken-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/sijang-tongdak \"Korean market-style fried chicken (Sijang-tongdak: 시장통닭)\")\n  ### [Korean market-style fried chicken](https:\/\/www.maangchi.com\/recipe\/sijang-tongdak)\n  Sijang-tongdak  \n  시장통닭\n- [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/10\/honeybutterchicken-website-134x75.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/10\/honeybutterchicken-website-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/honey-butter-fried-chicken \"Honey butter fried chicken\")\n  ### [Honey butter fried chicken](https:\/\/www.maangchi.com\/recipe\/honey-butter-fried-chicken)\n  Heoni-beoteo-chikin  \n  허니버터치킨\n- [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/02\/kkanpunggi-1-134x75.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2016\/02\/kkanpunggi-1-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/kkanpunggi \"Spicy garlic fried chicken (Kkanpunggi 깐풍기)\")\n  ### [Spicy garlic fried chicken](https:\/\/www.maangchi.com\/recipe\/kkanpunggi)\n  Kkanpunggi  \n  깐풍기\n- [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2014\/01\/fried-chicken_basket-134x75.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2014\/01\/fried-chicken_basket-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/easy-dakgangjeong \"Crispy crunchy Korean fried chicken (Dakgangjeong)\")\n  ### [Crispy and crunchy fried chicken](https:\/\/www.maangchi.com\/recipe\/easy-dakgangjeong)\n  Dakgangjeong  \n  닭강정\n- [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/12\/closeup2-134x75.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/12\/closeup2-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/dakmoraejumeoni-twigim \"Popcorn chicken gizzards (Dakmoraejumeoni twigim)\")\n  ### [Popcorn chicken gizzards](https:\/\/www.maangchi.com\/recipe\/dakmoraejumeoni-twigim)\n  Dakmoraejumeoni twigim  \n  닭모래주머니 튀김\n- [![Sweet, spicy, crunchy fried chicken: yangnyeom chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-134x75.jpg)![Sweet, spicy, crunchy fried chicken: yangnyeom chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak \"Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak)\")\n  ### [Sweet, sour, & spicy Korean fried chicken](https:\/\/www.maangchi.com\/recipe\/yangnyeom-tongdak)\n  Yangnyeom-tongdak  \n  양념통닭\n- [![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2008\/03\/dakweb-134x75.jpg)![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2008\/03\/dakweb-134x75.jpg)](https:\/\/www.maangchi.com\/recipe\/dakgangjeong \"Sweet crispy fried chicken (Dakgangjeong)\")\n  ### [Sweet and crispy fried chicken](https:\/\/www.maangchi.com\/recipe\/dakgangjeong)\n  Dakgangjeong  \n  닭강정\n\n## [My cookbooks](https:\/\/www.maangchi.com\/cookbook\/ \"Korean cookbooks\")\n[![Maangchis Real Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-real-korean-cooking-200.jpg)![Maangchis Real Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-real-korean-cooking-200.jpg)](https:\/\/www.maangchi.com\/real \"Maangchi's Real Korean Cooking\")\n\n[![Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-big-book-of-korean-cooking-200.jpg)![Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/wp-content\/themes\/maangchi4\/img\/promo\/maangchi-big-book-of-korean-cooking-200.jpg)](https:\/\/www.maangchi.com\/big \"Maangchi's Big Book of Korean Cooking\")\n\nWhich to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. [Maangchi's Real Korean Cooking](https:\/\/www.maangchi.com\/real \"Maangchi's Real Korean Cooking\") has all the recipes for all the essential Korean pastes and sauces, but my second book [Maangchi's Big Book of Korean Cooking](https:\/\/www.maangchi.com\/big \"Maangchi's Big Book of Korean Cooking\") has more recipes, more photos, and more variety.\n\n[Maangchi on YouTube](http:\/\/youtube.com\/user\/Maangchi \"Maangchi on YouTube\") [Maangchi on Facebook](https:\/\/www.facebook.com\/maangchi \"Maangchi on Facebook\") [Maangchi on Twitter](http:\/\/www.twitter.com\/maangchi \"Maangchi on Twitter\") [Maangchi on Instagram](http:\/\/www.instagram.com\/maangchi \"Maangchi on Instagram\") [Maangchi on TikTok](https:\/\/www.tiktok.com\/@maangchitime \"Maangchi on TikTok\")\n\n© 2026 Maangchi LLC.  \nAll rights reserved.  \n[About your privacy](https:\/\/www.maangchi.com\/privacy).\n\n[![web counter](https:\/\/c.statcounter.com\/2777512\/0\/f8d87cb4\/1\/)](https:\/\/statcounter.com\/ \"web counter\")","attrs_readable_markdown":"Hi everybody\\!  \nI wanted to update my recipe with a few improvements I’ve developed over the years, as well as the proper measurements. This new version is almost the same as the one in my book [Real Korean Cooking](https:\/\/www.maangchi.com\/real), with just a tweak to the amount of flour used.\n\nWhat makes Korean fried chicken so different from other kinds of fried chicken is its lightness and crispiness, which comes from double frying. The first fry cooks the chicken through and the second fry at a higher temperature finishes it off and creates a crispy exterior. That double frying is really the whole secret, it makes each chicken piece crispy without being heavy.\n\n*Yangnyeom* means seasoned and *tongdak* means a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. It’s crispy Korean fried chicken but then we coat it with a wet, spicy sauce. You have to like spicy stuff to be a fan of this chicken, but if you like it a little hot you will love this Korean fried chicken recipe: crispy and crunchy underneath and then spicy, sweet, and a little sour on top. Serve with napkins and pair with [chicken-mu (radish for fried chicken)](https:\/\/www.maangchi.com\/recipe\/chicken-mu) and beer! (nonalcoholic beer is fine, that’s what I do)\n\nThe history of yangnyeom-tongdak in South Korea is not long, it started in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour.\n\nThe chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as:\n\n“Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken)  \n“Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken)  \n“Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken)  \n“Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken)  \n“Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken)\n\nOne day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy\\!\n\nLater I made it at home. My children said, “It tastes exactly like the fried chicken place!”\n\nMy 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?”\n\nYes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe\\!\n\n## Directions\n### Start the first fry:\n1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.\n2. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.[![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/chicken-with-batter-650x489.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/chicken-with-batter-scaled.jpg)\n3. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs.  \n   [![Yangnyeom chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/fried-chicken-scaled-620x480.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/fried-chicken-scaled.jpg)\n4. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.\n### Make seasoning sauce:\n1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.[![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-sauce-650x489.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-sauce-scaled.jpg)\n### Start the second fry:\n1. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.\n2. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.  \n   [![Frying chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/frying-chicken-scaled-620x450.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/frying-chicken-scaled.jpg)[![](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/korean-fried-chicken-650x366.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/korean-fried-chicken.jpg)\n3. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.[![sweet spicy crunchy Korean fried chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeom-tondak-650x366.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeom-tondak.jpg)\n### Finish and serve:\n1. Garnish with a sprinkle of sesame seeds and transfer to a serving plate. Serve with [chicken-mu (pickled radish)](https:\/\/www.maangchi.com\/recipe\/chicken-mu) on the side, if you have it.[![sweet spicy crunchy fried chicken](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-insta-650x650.jpg)](https:\/\/www.maangchi.com\/wp-content\/uploads\/2011\/01\/yangnyeomtongdak-insta.jpg)","meta_canonical":null}

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Meta Title	Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak) recipe by Maangchi
Meta Description	It took me three years to perfect this recipe for classic sweet, sour, and spicy Korean fried chicken. It was worth it, everyone loves its airy crispiness and addictive taste.
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Boilerpipe Text	Hi everybody! I wanted to update my recipe with a few improvements I’ve developed over the years, as well as the proper measurements. This new version is almost the same as the one in my book Real Korean Cooking , with just a tweak to the amount of flour used. What makes Korean fried chicken so different from other kinds of fried chicken is its lightness and crispiness, which comes from double frying. The first fry cooks the chicken through and the second fry at a higher temperature finishes it off and creates a crispy exterior. That double frying is really the whole secret, it makes each chicken piece crispy without being heavy. Yangnyeom means seasoned and tongdak means a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. It’s crispy Korean fried chicken but then we coat it with a wet, spicy sauce. You have to like spicy stuff to be a fan of this chicken, but if you like it a little hot you will love this Korean fried chicken recipe: crispy and crunchy underneath and then spicy, sweet, and a little sour on top. Serve with napkins and pair with chicken-mu (radish for fried chicken) and beer! (nonalcoholic beer is fine, that’s what I do) The history of yangnyeom-tongdak in South Korea is not long, it started in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour. The chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as: “Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken) “Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken) “Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken) “Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken) “Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken) One day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy! Later I made it at home. My children said, “It tastes exactly like the fried chicken place!” My 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?” Yes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe! Directions Start the first fry: Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil. Make seasoning sauce: Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat. Start the second fry: Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs. Finish and serve: Garnish with a sprinkle of sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) on the side, if you have it.
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[Maangchi's Letter](https://www.maangchi.com/letter "Maangchi's monthly letter") # Sweet, sour, & spicy Korean fried chicken ## Yangnyeom-tongdak 양념통닭 By [Maangchi](https://www.maangchi.com/about) Updated on March 5th, 2025 Submit Rating 4\.6/5 from 779 votes Be the first to rate this. Play Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭) video Hi everybody\! I wanted to update my recipe with a few improvements I’ve developed over the years, as well as the proper measurements. This new version is almost the same as the one in my book [Real Korean Cooking](https://www.maangchi.com/real), with just a tweak to the amount of flour used. What makes Korean fried chicken so different from other kinds of fried chicken is its lightness and crispiness, which comes from double frying. The first fry cooks the chicken through and the second fry at a higher temperature finishes it off and creates a crispy exterior. That double frying is really the whole secret, it makes each chicken piece crispy without being heavy. Yangnyeom means seasoned and tongdak means a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. It’s crispy Korean fried chicken but then we coat it with a wet, spicy sauce. You have to like spicy stuff to be a fan of this chicken, but if you like it a little hot you will love this Korean fried chicken recipe: crispy and crunchy underneath and then spicy, sweet, and a little sour on top. Serve with napkins and pair with [chicken-mu (radish for fried chicken)](https://www.maangchi.com/recipe/chicken-mu) and beer! (nonalcoholic beer is fine, that’s what I do) The history of yangnyeom-tongdak in South Korea is not long, it started in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour. The chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as: “Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken) “Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken) “Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken) “Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken) “Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken) One day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy\! Later I made it at home. My children said, “It tastes exactly like the fried chicken place!” My 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?” Yes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe\! ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg)Print recipe ## Ingredients For 3 to 4 servings - 2 pounds chicken wings - ½ teaspoon [kosher salt](https://www.maangchi.com/ingredient/kosher-salt) - ½ teaspoon ground black pepper - ½ cup [potato starch](https://www.maangchi.com/ingredient/potato-starch) - ¼ cup all purpose flour - ½ teaspoon baking soda - 2 large eggs - 1 tablespoon [toasted sesame seeds](https://www.maangchi.com/ingredient/sesame-seeds) ### For the sauce: - 2 teaspoons vegetable oil - 3 garlic cloves, minced - ⅓ cup ketchup - ⅓ cup [rice syrup](https://www.maangchi.com/ingredient/rice-syrup) - ¼ cup [gochujang (Korean hot pepper paste)](https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang) - 2 teaspoons white vinegar - 2 teaspoons vegetable oil - corn (or vegetable) oil for frying For a side dish, [pickled radish (chicken-mu)](https://www.maangchi.com/recipe/chicken-mu), optional ## Directions ### Start the first fry: 1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready. 2. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.[![](https://www.maangchi.com/wp-content/uploads/2011/01/chicken-with-batter-650x489.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/chicken-with-batter-scaled.jpg) 3. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs. [![Yangnyeom chicken](https://www.maangchi.com/wp-content/uploads/2011/01/fried-chicken-scaled-620x480.jpg)![Yangnyeom chicken](https://www.maangchi.com/wp-content/uploads/2011/01/fried-chicken-scaled-620x480.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/fried-chicken-scaled.jpg) 4. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil. ### Make seasoning sauce: 1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat. [![](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-sauce-650x489.jpg)![](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-sauce-650x489.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-sauce-scaled.jpg) ### Start the second fry: 1. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. 2. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy. [![Frying chicken](https://www.maangchi.com/wp-content/uploads/2011/01/frying-chicken-scaled-620x450.jpg)![Frying chicken](https://www.maangchi.com/wp-content/uploads/2011/01/frying-chicken-scaled-620x450.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/frying-chicken-scaled.jpg) [![](https://www.maangchi.com/wp-content/uploads/2011/01/korean-fried-chicken-650x366.jpg)![](https://www.maangchi.com/wp-content/uploads/2011/01/korean-fried-chicken-650x366.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/korean-fried-chicken.jpg) 3. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs. [![sweet spicy crunchy Korean fried chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeom-tondak-650x366.jpg)![sweet spicy crunchy Korean fried chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeom-tondak-650x366.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeom-tondak.jpg) ### Finish and serve: 1. Garnish with a sprinkle of sesame seeds and transfer to a serving plate. Serve with [chicken-mu (pickled radish)](https://www.maangchi.com/recipe/chicken-mu) on the side, if you have it. [![sweet spicy crunchy fried chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-insta-650x650.jpg)![sweet spicy crunchy fried chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-insta-650x650.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-insta.jpg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) ![](https://www.maangchi.com/wp-content/themes/maangchi4/img/icons/print.svg) Print recipe Posted on Thursday, January 27th, 2011. Last updated on March 5, 2025. Recipe type: [chicken](https://www.maangchi.com/recipes/chicken), [fried chicken](https://www.maangchi.com/recipes/fried-chicken), [main dish](https://www.maangchi.com/recipes/main-dishes), [snack](https://www.maangchi.com/recipes/snacks), [spicy](https://www.maangchi.com/recipes/spicy) Tagged as [양념통닭](https://www.maangchi.com/tag/%EC%96%91%EB%85%90%ED%86%B5%EB%8B%AD), [Korean fried chicken recipe](https://www.maangchi.com/tag/korean-fried-chicken-recipe), [Korean recipes](https://www.maangchi.com/tag/korean-recipes), [Korean Spicy Crunchy Fried Chicken](https://www.maangchi.com/tag/korean-spicy-crunchy-fried-chicken), [seasoned fried chicken](https://www.maangchi.com/tag/seasoned-fried-chicken), [sweet spicy crunchy fried chicke](https://www.maangchi.com/tag/sweet-spicy-crunchy-fried-chicke), [yangnyeom chicken](https://www.maangchi.com/tag/yangnyeom-chicken), [yangnyeom tongdak](https://www.maangchi.com/tag/yangnyeom-tongdak) ### Get my [Substack](https://maangchi.substack.com/) It's all about Korean cooking and is available to everyone, 100% free and sent out on the first of the month at 3pm. I hope you enjoy it\! ### Buy this recipe's ingredients online I really like [Weee\!](https://sayweee.sjv.io/xkdR7k) they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! [Check them out](https://sayweee.sjv.io/xkdR7k)\! #### Ingredients are also on Amazon: [![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/416La5BSN1L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/416La5BSN1L._SL160_.jpg)](https://www.amazon.com/dp/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Sempio Gochujang Vegan Korean ...](https://www.amazon.com/dp/B09BQG3VPB?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Gochujang – Korean Red Chili...](https://m.media-amazon.com/images/I/410i4jhhvxL._SL160_.jpg)![Gochujang – Korean Red Chili...](https://m.media-amazon.com/images/I/410i4jhhvxL._SL160_.jpg)](https://www.amazon.com/dp/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Gochujang – Korean Red Chili...](https://www.amazon.com/dp/B013HB0CC4?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/41h+k2drr6L._SL160_.jpg)![Sempio Gochujang Vegan Korean ...](https://m.media-amazon.com/images/I/41h+k2drr6L._SL160_.jpg)](https://www.amazon.com/dp/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Sempio Gochujang Vegan Korean ...](https://www.amazon.com/dp/B00YYAZ7ZU?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Diamond Crystal Kosher Salt �...](https://m.media-amazon.com/images/I/31hydLPX7QL._SL160_.jpg)![Diamond Crystal Kosher Salt �...](https://m.media-amazon.com/images/I/31hydLPX7QL._SL160_.jpg)](https://www.amazon.com/dp/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Diamond Crystal Kosher Salt �...](https://www.amazon.com/dp/B0011BPMUK?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [![Chung Jung One Oligo Rice Syru...](https://m.media-amazon.com/images/I/31xjBWIHGzL._SL160_.jpg)![Chung Jung One Oligo Rice Syru...](https://m.media-amazon.com/images/I/31xjBWIHGzL._SL160_.jpg)](https://www.amazon.com/dp/B0143AVM22?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) [Chung Jung One Oligo Rice Syru...](https://www.amazon.com/dp/B0143AVM22?tag=cookkorefoodw-20&linkCode=ogi&th=1&psc=1) ### 299 Comments: 1. beechunks1 comment Posted [August 14th, 2024 at 10:34 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-54863 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 망치 씨\! My batter did not come out right- very clumpy and fell off as I was frying – 어떻게 해요\! 2. [JoyN](https://www.maangchi.com/author/joyn "joyn's profile page") Canada joined 3/23 & has 1 comment Posted [March 26th, 2023 at 1:39 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-54331 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Hello Maangchi! I have been following and using your website (and recommending it to others!) since I discovered your first posting of the JapChae recipe. Still my favourite comfort dish! Yesterday is the first time I tried the Korean Fried Chicken recipe and it is the BEST! So clear and easy to follow and, best of all, delicious! Thank you so much for all you do for us! You are a delight\! 3. [Jonatan](https://www.maangchi.com/author/jonatan "jonatan's profile page") Sweden joined 1/23 & has 1 comment Posted [January 9th, 2023 at 6:25 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-54180 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Looking forward to cook this recipe. I have never deep fried anything before and I have a question. Can you reuse the oil? Because you’re using a lot of oil when you deep fry, what do you do with it afterwards? Thanks\! 4. [martik777](https://www.maangchi.com/author/martik777 "martik777's profile page") Vancouver, BC Canada joined 12/18 & has 4 comments Posted [November 7th, 2022 at 7:12 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-54017 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). I used some really old hot pepper paste, like years old, but it looked and tasted ok, not quite as red as your photos. Is it ok to use un refrigerated Gochujang ? 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [November 18th, 2022 at 7:29 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-54041 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Because gochujang is fermented it lasts very well. If it doesn’t have any white mold on top you can eat it. Even if it has white mold you still can eat it, just scrape off the mold. 5. [gooshipsam](https://www.maangchi.com/author/gooshipsam "gooshipsam's profile page") Seattle, USA joined 9/22 & has 1 comment Posted [September 6th, 2022 at 12:59 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53835 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/53835-150x150.jpg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/53835-scaled.jpg) Thank you for this recipe !! I have been visiting your site since 2012, when I followed your recipe to make kimchi. I decided to make yangnyeom chicken following this recipe and it turned out sooo good. ㄱㅅㄱㅅ 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [September 9th, 2022 at 3:36 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53848 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). That’s such a great decision to make this chicken! Yum\! 6. [HKim](https://www.maangchi.com/author/hkim "hkim's profile page") Korea joined 8/22 & has 1 comment Posted [August 13th, 2022 at 12:47 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53741 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/53741-150x150.jpg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/53741-scaled.jpg) Came out great! Thank you Maangchi 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [August 18th, 2022 at 10:12 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53759 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). OMG! Your chicken looks super crunchy and juicy\! 7. [Menna](https://www.maangchi.com/author/menna "menna's profile page") Egypt joined 4/22 & has 1 comment Posted [April 24th, 2022 at 8:20 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53298 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 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?? 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [April 25th, 2022 at 11:46 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53302 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). It sounds great\! 8. [danowen](https://www.maangchi.com/author/danowen "danowen's profile page") st andrews west, ont, canada joined 8/12 & has 2 comments Posted [March 25th, 2022 at 4:32 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53194 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 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 9. [TheTravelingFoodie](https://www.maangchi.com/author/thetravelingfoodie "thetravelingfoodie's profile page") San Francisco, CA joined 1/22 & has 3 comments Posted [January 29th, 2022 at 11:00 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53060 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/53060-150x150.jpeg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/53060-scaled.jpeg) This one is my crowd pleaser anytime I need to feed a gathering! No other Korean fried chicken recipe matches up! The absolute BEST\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [February 8th, 2022 at 5:44 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-53092 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). “This one is my crowd pleaser anytime I need to feed a gathering!” Yay! Actually this is also my crowd pleaser anytime! haha\! 10. [AllieCK](https://www.maangchi.com/author/allieck "allieck's profile page") UK joined 9/21 & has 1 comment Posted [September 24th, 2021 at 8:35 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52717 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 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\! 11. [Madhu1010](https://www.maangchi.com/author/madhu1010 "madhu1010's profile page") USA joined 11/19 & has 3 comments Posted [July 4th, 2021 at 11:37 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52482 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/52482-150x150.jpeg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/52482-scaled.jpeg) 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\! 12. [katgirl1709](https://www.maangchi.com/author/katgirl1709 "katgirl1709's profile page") Canada joined 5/21 & has 1 comment Posted [May 24th, 2021 at 2:19 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52399 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 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. 13. [AisyaHermosa](https://www.maangchi.com/author/aisyahermosa "aisyahermosa's profile page") Malaysia joined 2/21 & has 3 comments Posted [February 19th, 2021 at 9:37 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52061 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/52061-150x150.jpeg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/52061-scaled.jpeg) 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 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [February 20th, 2021 at 12:43 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52073 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). I’m so happy to hear that you said this is the best! ooh whoo! It looks so crunchy and spicy\! 14. [Jessicaf](https://www.maangchi.com/author/jessicaf "jessicaf's profile page") North carolina joined 6/20 & has 14 comments Posted [February 15th, 2021 at 6:52 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52054 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 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. 15. [dsladek](https://www.maangchi.com/author/dsladek "dsladek's profile page") Edinburgh joined 7/20 & has 1 comment Posted [July 19th, 2020 at 11:16 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-51369 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/51369-150x150.jpg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/51369-scaled.jpg) Dear Maangchi, Thanks for the recipes! We’re enjoying Korean food in Edinburgh\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 587 comments Posted [October 30th, 2020 at 5:28 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-51795 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Your chicken looks very tasty and the photo looks amazing, too! What’s the green vegetable in the bowl? 1. [sahilambure](https://www.maangchi.com/author/sahilambure "sahilambure's profile page") India joined 11/21 & has 1 comment Posted [November 11th, 2021 at 9:30 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-52867 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). puréed spinach also called as Palak in india 16. [Zuhal](https://www.maangchi.com/author/zuhal "zuhal's profile page") Turkey joined 5/20 & has 1 comment Posted [May 17th, 2020 at 8:58 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-50883 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). 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? 1. [Voodoomems](https://www.maangchi.com/author/voodoomems "voodoomems's profile page") Hobart, Australia joined 5/18 & has 3 comments Posted [June 13th, 2020 at 4:37 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-51116 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/51116-150x150.jpeg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/51116.jpeg) 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. 17. [ilovepastry](https://www.maangchi.com/author/ilovepastry "ilovepastry's profile page") Toronto, Canada joined 5/20 & has 18 comments Posted [May 10th, 2020 at 6:31 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-50845 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/50845-150x150.jpg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/50845.jpg) Thanks again Maangchi for another delicious recipe. I have used your recipe several times already! :) 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 10,893 comments Posted [May 20th, 2020 at 5:35 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-50925 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Mouthwatering\! 1. [EvgenyTen](https://www.maangchi.com/author/evgenyten "evgenyten's profile page") Russia joined 10/20 & has 1 comment Posted [October 8th, 2020 at 2:15 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-51740 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Hi Maanchi, you are the best\! Have one question, can I use chicken breast? 2. [Julie\_35](https://www.maangchi.com/author/julie_35 "julie_35's profile page") Brittany, France joined 8/20 & has 5 comments Posted [October 26th, 2020 at 12:43 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-51778 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/51778-150x150.jpg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/51778-scaled.jpg) Delicious 18. [ngyep](https://www.maangchi.com/author/ngyep "ngyep's profile page") Russia joined 8/19 & has 3 comments Posted [May 10th, 2020 at 2:53 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-50842 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). I’m sorry I have commented wrong recipe… 19. [SungHero03](https://www.maangchi.com/author/sunghero03 "sunghero03's profile page") Louisiana joined 3/18 & has 1 comment Posted [July 3rd, 2019 at 7:51 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-49610 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Hello Maangchi, I am in Korea now, teaching English and I wanted to be able to make Yangnyeom Chicken at home instead of ordering it. Every time I try to make it, the coating for the chicken is too thick and clumpy. I’m doing it exactly as the recipe says… Can I add water to the batter to make it lighter? What do you suggest? 1. [Kchoi87](https://www.maangchi.com/author/kchoi87 "kchoi87's profile page") Hiram,GA joined 7/19 & has 2 comments Posted [July 13th, 2019 at 3:05 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-49633 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Hi! I used the crispy and crunchy Korean chicken recipe for this and it worked great\! 20. [Yash](https://www.maangchi.com/author/yash "yash's profile page") India joined 6/19 & has 4 comments Posted [June 16th, 2019 at 6:29 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-49549 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/49549-150x150.jpeg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/49549.jpeg) Hi maangchi\! I made yangnyeom-tongdak today for Father’s Day for my dad and my Husband who is celebrating his first Father’s Day :) I used chicken wings and used only cornstarch coating like u did in your dakgangjeong recipe. And used this sauce. It turned out so delicious that we all enjoyed and had an amazing lunch. I also made gamja salad. 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 10,893 comments Posted [June 17th, 2019 at 11:27 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-49554 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). You made 2 important men in your life very happy with your homemade Korean Fried Chicken! It looks wonderful\! 21. [juniper89](https://www.maangchi.com/author/juniper89 "juniper89's profile page") Daegu, Korea joined 1/14 & has 3 comments Posted [September 2nd, 2018 at 5:52 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-48331 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Hey Maangchi! I’m planning on making this soon and wanted to know how I can add ddeok to it. When I lived in Korea, I used to go to the local chicken shop and get Yangnyeom with ddeok! It was crunchy on the outside and chewy in the middle, could I fry it, then add it to the chicken and sauce? 22. [eatallrecipes](https://www.maangchi.com/author/eatallrecipes "eatallrecipes's profile page") US joined 8/18 & has 4 comments Posted [August 27th, 2018 at 11:16 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-48311 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). I never use ketchup because I find it unnecessarily overly sweet and kept avoiding this dish because all recipes seemed to use it. Hoping for best, I skipped the rice syrup and added hot pepper flakes using your video with FIrstWeFeast and it had a delicious balance of savory, spicy, and sweet. 23. [jyoo214](https://www.maangchi.com/author/jyoo214 "jyoo214's profile page") Seattle, WA joined 7/18 & has 1 comment Posted [July 15th, 2018 at 10:52 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-48092 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Thank you so much for this recipe, Maangchi! Your recipes are always amazing and bring so much happiness to our family. As someone diagnosed with Celiac disease, I make modifications with gluten-free flour instead of regular flour. This has allowed me to eat delicious Korean fried chicken at home\! 24. [Lashayya.K](https://www.maangchi.com/author/lashayya-k "lashayya-k's profile page") United Kingdom joined 7/18 & has 1 comment Posted [July 13th, 2018 at 12:38 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-48079 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/48079-150x150.jpg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/48079.jpg) I made this for my family yesterday and they loved it (it was spicy for them but perfect for me hehe) Thank you Maangchi\! 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 10,893 comments Posted [July 19th, 2018 at 8:18 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-48104 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). It looks great! And a great photo, too\! 25. [Ondrejsrb](https://www.maangchi.com/author/ondrejsrb "ondrejsrb's profile page") London joined 5/18 & has 1 comment Posted [May 8th, 2018 at 5:14 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-47779 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Hi, I have combined this and your other way to make Korean chicken. I have used corn starch and an egg and it worked brilliantly. Love Korean food. Love at first bite. 26. [NoAngel815](https://www.maangchi.com/author/noangel815 "noangel815's profile page") Northern Illinois joined 2/18 & has 1 comment Posted [February 19th, 2018 at 1:54 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-47288 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Do you think I could make this in an airfryer? I can’t eat foods fried in oil anymore but I love this dish\! 27. [daphishere](https://www.maangchi.com/author/daphishere "daphishere's profile page") Corona, California joined 2/18 & has 3 comments Posted [February 13th, 2018 at 1:54 am](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-47211 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). [![](https://www.maangchi.com/wp-content/uploads/2011/01/47211-150x150.jpeg)![](data:image/svg+xml,%3Csvg%20xmlns=%22http://www.w3.org/2000/svg%22%20viewBox=%220%200%20210%20140%22%3E%3C/svg%3E)](https://www.maangchi.com/wp-content/uploads/2011/01/47211.jpeg) This recipe is so yummy! I’ve made it twice and loved it! Mine turned out so good. 1. [Maangchi](https://www.maangchi.com/author/maangchi "maangchi's profile page") New York City joined 8/08 & has 10,893 comments Posted [February 17th, 2018 at 1:49 pm](https://www.maangchi.com/recipe/yangnyeom-tongdak#comment-47239 "Permalink to this comment") \\| [Log in to reply](https://www.maangchi.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.maangchi.com%2Frecipe%2Fyangnyeom-tongdak) or [create a profile](https://www.maangchi.com/join). Yes, I agree with you, your yangnyeom-tongdak looks the best\! More comments to read! Jump to page: [\< Previous](https://www.maangchi.com/recipe/yangnyeom-tongdak/comment-page-4#comments) [1](https://www.maangchi.com/recipe/yangnyeom-tongdak/comment-page-1#comments) … [3](https://www.maangchi.com/recipe/yangnyeom-tongdak/comment-page-3#comments) [4](https://www.maangchi.com/recipe/yangnyeom-tongdak/comment-page-4#comments) 5 ### Leave a Reply [Click here to cancel reply.](https://www.maangchi.com/recipe/yangnyeom-tongdak#respond) You must [create a profile](https://www.maangchi.com/join) and be [logged in](https://www.maangchi.com/wp-login.php?redirect_to=https://www.maangchi.com/recipe/yangnyeom-tongdak) to post a comment. - Sweet, sour, & spicy Korean fried chicken - Korean name: 양념통닭 - Romanized: Yangnyeom-tongdak - Also Romanized as: Yang nyeom tong dak, yangnyeomtongdak - Other Korean name(s): 양념치킨 (yangnyeom-chikin or yangnyeom chicken) - Recipe type: [chicken](https://www.maangchi.com/recipes/chicken), [fried chicken](https://www.maangchi.com/recipes/fried-chicken), [main dish](https://www.maangchi.com/recipes/main-dishes), [snack](https://www.maangchi.com/recipes/snacks), [spicy](https://www.maangchi.com/recipes/spicy) - Made with: baking soda, chicken wings, corn oil, eggs, flour, garlic, [gochujang](https://www.maangchi.com/ingredient/hot-pepper-paste-gochujang), ground black pepper, ketchup, [kosher salt](https://www.maangchi.com/ingredient/kosher-salt), potato starch, [rice syrup](https://www.maangchi.com/ingredient/rice-syrup), toasted sesame seeds, vegetable oil, and white vinegar This recipe was originally posted on January 27, 2011 by Maangchi. It was last updated on March 5, 2025. The video has been watched [4,056,852 times on YouTube](http://www.youtube.com/watch?v=XnLWBoZn710) & has been liked 119,608 times. It's a video remake that was uploaded on February 03, 2021. [![](https://i.ytimg.com/vi/0smDhdzqXu8/default.jpg)![](https://i.ytimg.com/vi/0smDhdzqXu8/default.jpg)](http://www.youtube.com/watch?v=0smDhdzqXu8 "original video")The original video was posted on [January 27, 2011](http://www.youtube.com/watch?v=0smDhdzqXu8) and has been watched 5,896,286 times. See the [Wikipedia entry on this dish](http://en.wikipedia.org/wiki/Korean_fried_chicken "Wikipedia entry for Sweet, sour, & spicy Korean fried chicken"). ## My fried-chicken recipes: - [![Pepper-fried-chicken (유린기)](https://www.maangchi.com/wp-content/uploads/2021/12/pepper-fried-chicken-134x75.jpg)![Pepper-fried-chicken (유린기)](https://www.maangchi.com/wp-content/uploads/2021/12/pepper-fried-chicken-134x75.jpg)](https://www.maangchi.com/recipe/yuringi "Pepper fried chicken (Yuringi: 유린기)") ### [Pepper chicken](https://www.maangchi.com/recipe/yuringi) Yuringi 유린기 - [![Korean Fried Chicken in Market (sijang-tongdak:시장통닭\_](https://www.maangchi.com/wp-content/uploads/2019/01/koreanfriedchicken-134x75.jpg)![Korean Fried Chicken in Market (sijang-tongdak:시장통닭\_](https://www.maangchi.com/wp-content/uploads/2019/01/koreanfriedchicken-134x75.jpg)](https://www.maangchi.com/recipe/sijang-tongdak "Korean market-style fried chicken (Sijang-tongdak: 시장통닭)") ### [Korean market-style fried chicken](https://www.maangchi.com/recipe/sijang-tongdak) Sijang-tongdak 시장통닭 - [![](https://www.maangchi.com/wp-content/uploads/2016/10/honeybutterchicken-website-134x75.jpg)![](https://www.maangchi.com/wp-content/uploads/2016/10/honeybutterchicken-website-134x75.jpg)](https://www.maangchi.com/recipe/honey-butter-fried-chicken "Honey butter fried chicken") ### [Honey butter fried chicken](https://www.maangchi.com/recipe/honey-butter-fried-chicken) Heoni-beoteo-chikin 허니버터치킨 - [![](https://www.maangchi.com/wp-content/uploads/2016/02/kkanpunggi-1-134x75.jpg)![](https://www.maangchi.com/wp-content/uploads/2016/02/kkanpunggi-1-134x75.jpg)](https://www.maangchi.com/recipe/kkanpunggi "Spicy garlic fried chicken (Kkanpunggi 깐풍기)") ### [Spicy garlic fried chicken](https://www.maangchi.com/recipe/kkanpunggi) Kkanpunggi 깐풍기 - [![](https://www.maangchi.com/wp-content/uploads/2014/01/fried-chicken_basket-134x75.jpg)![](https://www.maangchi.com/wp-content/uploads/2014/01/fried-chicken_basket-134x75.jpg)](https://www.maangchi.com/recipe/easy-dakgangjeong "Crispy crunchy Korean fried chicken (Dakgangjeong)") ### [Crispy and crunchy fried chicken](https://www.maangchi.com/recipe/easy-dakgangjeong) Dakgangjeong 닭강정 - [![](https://www.maangchi.com/wp-content/uploads/2011/12/closeup2-134x75.jpg)![](https://www.maangchi.com/wp-content/uploads/2011/12/closeup2-134x75.jpg)](https://www.maangchi.com/recipe/dakmoraejumeoni-twigim "Popcorn chicken gizzards (Dakmoraejumeoni twigim)") ### [Popcorn chicken gizzards](https://www.maangchi.com/recipe/dakmoraejumeoni-twigim) Dakmoraejumeoni twigim 닭모래주머니 튀김 - [![Sweet, spicy, crunchy fried chicken: yangnyeom chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-134x75.jpg)![Sweet, spicy, crunchy fried chicken: yangnyeom chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-134x75.jpg)](https://www.maangchi.com/recipe/yangnyeom-tongdak "Sweet, sour, & spicy Korean fried chicken (Yangnyeom-tongdak)") ### [Sweet, sour, & spicy Korean fried chicken](https://www.maangchi.com/recipe/yangnyeom-tongdak) Yangnyeom-tongdak 양념통닭 - [![](https://www.maangchi.com/wp-content/uploads/2008/03/dakweb-134x75.jpg)![](https://www.maangchi.com/wp-content/uploads/2008/03/dakweb-134x75.jpg)](https://www.maangchi.com/recipe/dakgangjeong "Sweet crispy fried chicken (Dakgangjeong)") ### [Sweet and crispy fried chicken](https://www.maangchi.com/recipe/dakgangjeong) Dakgangjeong 닭강정 ## [My cookbooks](https://www.maangchi.com/cookbook/ "Korean cookbooks") [![Maangchis Real Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-real-korean-cooking-200.jpg)![Maangchis Real Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-real-korean-cooking-200.jpg)](https://www.maangchi.com/real "Maangchi's Real Korean Cooking") [![Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-big-book-of-korean-cooking-200.jpg)![Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/wp-content/themes/maangchi4/img/promo/maangchi-big-book-of-korean-cooking-200.jpg)](https://www.maangchi.com/big "Maangchi's Big Book of Korean Cooking") Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. [Maangchi's Real Korean Cooking](https://www.maangchi.com/real "Maangchi's Real Korean Cooking") has all the recipes for all the essential Korean pastes and sauces, but my second book [Maangchi's Big Book of Korean Cooking](https://www.maangchi.com/big "Maangchi's Big Book of Korean Cooking") has more recipes, more photos, and more variety. [Maangchi on YouTube](http://youtube.com/user/Maangchi "Maangchi on YouTube") [Maangchi on Facebook](https://www.facebook.com/maangchi "Maangchi on Facebook") [Maangchi on Twitter](http://www.twitter.com/maangchi "Maangchi on Twitter") [Maangchi on Instagram](http://www.instagram.com/maangchi "Maangchi on Instagram") [Maangchi on TikTok](https://www.tiktok.com/@maangchitime "Maangchi on TikTok") © 2026 Maangchi LLC. All rights reserved. [About your privacy](https://www.maangchi.com/privacy). 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Readable Markdown	Hi everybody\! I wanted to update my recipe with a few improvements I’ve developed over the years, as well as the proper measurements. This new version is almost the same as the one in my book [Real Korean Cooking](https://www.maangchi.com/real), with just a tweak to the amount of flour used. What makes Korean fried chicken so different from other kinds of fried chicken is its lightness and crispiness, which comes from double frying. The first fry cooks the chicken through and the second fry at a higher temperature finishes it off and creates a crispy exterior. That double frying is really the whole secret, it makes each chicken piece crispy without being heavy. Yangnyeom means seasoned and tongdak means a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. It’s crispy Korean fried chicken but then we coat it with a wet, spicy sauce. You have to like spicy stuff to be a fan of this chicken, but if you like it a little hot you will love this Korean fried chicken recipe: crispy and crunchy underneath and then spicy, sweet, and a little sour on top. Serve with napkins and pair with [chicken-mu (radish for fried chicken)](https://www.maangchi.com/recipe/chicken-mu) and beer! (nonalcoholic beer is fine, that’s what I do) The history of yangnyeom-tongdak in South Korea is not long, it started in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour. The chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as: “Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken) “Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken) “Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken) “Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken) “Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken) One day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy\! Later I made it at home. My children said, “It tastes exactly like the fried chicken place!” My 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?” Yes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe\! ## Directions ### Start the first fry: 1. Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until the oil temperature reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready. 2. While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a large bowl. Mix altogether well by hand.[![](https://www.maangchi.com/wp-content/uploads/2011/01/chicken-with-batter-650x489.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/chicken-with-batter-scaled.jpg) 3. Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are golden brown and crunchy, turning over with tongs. [![Yangnyeom chicken](https://www.maangchi.com/wp-content/uploads/2011/01/fried-chicken-scaled-620x480.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/fried-chicken-scaled.jpg) 4. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil. ### Make seasoning sauce: 1. Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.[![](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-sauce-650x489.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-sauce-scaled.jpg) ### Start the second fry: 1. Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. 2. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy. [![Frying chicken](https://www.maangchi.com/wp-content/uploads/2011/01/frying-chicken-scaled-620x450.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/frying-chicken-scaled.jpg)[![](https://www.maangchi.com/wp-content/uploads/2011/01/korean-fried-chicken-650x366.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/korean-fried-chicken.jpg) 3. Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.[![sweet spicy crunchy Korean fried chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeom-tondak-650x366.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeom-tondak.jpg) ### Finish and serve: 1. Garnish with a sprinkle of sesame seeds and transfer to a serving plate. Serve with [chicken-mu (pickled radish)](https://www.maangchi.com/recipe/chicken-mu) on the side, if you have it.[![sweet spicy crunchy fried chicken](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-insta-650x650.jpg)](https://www.maangchi.com/wp-content/uploads/2011/01/yangnyeomtongdak-insta.jpg)
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