I made this according to [Maangchi’s recipe](https://www.maangchi.com/recipe/yangnyeom-tongdak) and found it to be a little sweet for my tastes. I’ll probably add more gochujang and less ketchup next time.
Any other suggestions for spicing it up?
ooOJuicyOoo
It’s interesting bit of nomenclature that evolved overtime:
“통닭” technically means “whole chicken.” From back when the whole chicken would be deep fried.
Very few places do this now, as small more manageable parts individually fried is more popular.
But the name stuck around. We call fried marinated chicken “양념통닭” sometimes, tho technically incorrect.
More popular is the term “양념치킨,” taking the English word ‘chicken’ as is.
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I made this according to [Maangchi’s recipe](https://www.maangchi.com/recipe/yangnyeom-tongdak) and found it to be a little sweet for my tastes. I’ll probably add more gochujang and less ketchup next time.
Any other suggestions for spicing it up?
It’s interesting bit of nomenclature that evolved overtime:
“통닭” technically means “whole chicken.”
From back when the whole chicken would be deep fried.
Very few places do this now, as small more manageable parts individually fried is more popular.
But the name stuck around. We call fried marinated chicken “양념통닭” sometimes, tho technically incorrect.
More popular is the term “양념치킨,” taking the English word ‘chicken’ as is.