KOREAN FRIED CHICKEN (Padak and Gochujang) ft. Chicken Mu (Korean Pickled Radish) скачать в хорошем качестве

KOREAN FRIED CHICKEN (Padak and Gochujang) ft. Chicken Mu (Korean Pickled Radish)

We need more Korean Fried Chicken joints! Go make the world a better place with some easy to make, homemade chicken. Making sure we're double frying for optimal crispiness. Really. The superior-est way to fry your chicken. The true KFC. 0:00 - Another Boring Monologue 0:38 - The Best KFC 2:00 - Double Fry Gang (1st Fry) 4:27 - KPR 07:12 - Padak Sauce 8:57 - Gochujang Sauce 09:31 - 2nd Fry 10:40 - Finishing 12:30 - Yada Yada Yada This recipe: Korean Fried Chicken Basis (Double Fry): (4lbs) 1 tsp Kosher Salt 1 tsp Black Pepper 4 Eggs 1 Cup Potato Starch 1/2 Cup Flour 1 tsp Baking Soda 1st Fry @ 300-300F Until chicken is cooked (Drumstick: 175F, Thighs: 185F, Wings: 165F, Breast:150F) Allow to cool/drain completely on wire rack 2nd Fry @ 375F Fry for ~2min+ until crisp Toss with sauce Padak (Spring Onion Korean Fried Chicken): (2lbs Chicken) 1 Bunch Green Onions Julienne, soaked in cold water (~10min), dried, set aside 4 Garlic Cloves (crushed) 1 TBSP Sugar 3 TBSP Soy Sauce 2 TBSP Mirin 1 TBSP Rice Vinegar 1 TBSP Dijon Mustard Toss with chicken Garnish with black sesame seeds and bunch of green onions Gochujang Sauce: (2lbs Chicken) 4 Garlic Cloves (crushed) 1/4 Cup Gochujang 1 TBSP Brown Sugar 2 TBSP Soy Sauce 2 TBSP Mirin 2 TBSP Rice Vinegar 2 TBSP Honey 3 TBSP Ketchup Cook in skillet over medium heat until thickens Toss with chicken Garnish with sesame seeds and chopped green onions 1 TBSP Dijon Mustard Chicken Mu (Korean Pickled Radish): 1.5 Cup Water 1.5 Vinegar 1/2 Cup Sugar 1 TBSP Kosher Salt Heat and mix 1lb Korean Radish Submerge and allow to cool before putting into the fridge (will be pickled enough after cooled down) Listen, I'm taking double fry gang applications on instagram @vinhthekitchen #vinhthekitchen #cookingfromscratch #koreanfriedchicken