"Of the hundreds of recipes that I’ve posted on my website and YouTube, this is the most popular. Over the years I’ve received many touching, funny, and happy stories from people trying, loving, and sharing my recipes with others.
Fried chicken has been incredibly popular in Korea since the 1970s, and there are many fried chicken shops around the country. There are also countless styles and variations. This version is crunchier than any fried chicken you’ve probably ever eaten. It’s quite sweet, a little tangy, with just a whisper of heat (the dried red chili peppers are more fragrant than spicy), and a bit sticky. The yellow mustard in the recipe is not a traditional Korean ingredient: Just as Korean chicken shop owners do, I like to add my own twist.
If you can’t find wingettes or drumettes, use a cleaver to cut regular drumsticks into two pieces each, 2 to 2 ½ inches long.
The fried chicken will stay crispy for hours. Covered and refrigerated, it will even stay audibly crispy until the next day." —Maangchi
Excerpted from Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine © 2019 by Maangchi. Photography © 2019 by Maangchi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52