Korean fried chicken (Yangnyeom-tongdak) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 220) by Emily "Maangchi" Kim and Lauren Chattman

  • brown rice syrup
  • tomato ketchup
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken chunks for chicken wings, corn syrup or sugar for brown rice syrup, apple cider vinegar for distilled vinegar, and cornstarch for potato starch.

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken chunks for chicken wings, corn syrup or sugar for brown rice syrup, apple cider vinegar for distilled vinegar, and cornstarch for potato starch.

  • shoffmann on July 07, 2018

    Yum! Chicken was nicely crunchy, the sauce sticky and flavorful. I added a spoonful of chile flakes because I wanted a bit more heat, but otherwise followed the recipe as written.

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