Is Korean FRIED CHICKEN The Best?

Greetings my beautiful loves, I'm Emmy, how are you? It's a pleasure to see you and welcome back today. I'm going to make

fried

chicken

, more specifically, I'm going to make Korean market style

fried

chicken

. I have seen these videos if you follow me. me on instagram you know that one of my greatest pleasures is to binge watch street food videos late at night and I started watching these market fried chicken videos I don't know why I do it to myself because it's a bit torturous because I always end up feeling hungry, but the videos I watch show how to cook a whole fried chicken at the Korean market stalls and they look absolutely delicious.

A couple of the ones I saw are rubbed with garlic. The version I'm going to make today will be simple. fried chicken and it looks phenomenal, so I watched several videos on YouTube. Below I will link to all my inspirations, including a channel I recently discovered on YouTube called Chef Pax Cuisine, absolutely incredible recipes where he reveals all the secrets he apparently has. He has many followers in Korea. He is a famous chef. Of course, I didn't know that. Thank you very much to all my loved ones who informed me. Of course, I also reviewed Manji's recipe.

She is the queen of Korean cuisine and in Korean this recipe is called xijiangtongdak. it just means market chicken and it is a whole chicken that is dipped in batter and fried a whole chicken but the chicken is flattened or flattened but I noticed in the various videos I watched the flattening or the butterfly or flattening technique. The chicken is a little different so I'm going to try the chef's pack also made some great points in terms of the size of the chicken. He said that in general, chickens in Korea tend to be smaller and recommends a size number 7 chicken.

Which means about 700 grams, which is equivalent to a pound and a half, which is about half the size of chickens. chickens that you can find here in the United States. Our chickens tend to be huge, so I'm going to opt to use a Cornish hen that weighs this weight. a pound and a half looks like a chicken tastes like chicken but is much smaller another reason to use a Cornish hen is because its smaller size will allow me to cook it whole in my pot here I have a dutch oven heating up some oil. I've got probably three inches of oil here and I'm heating it to 338 degrees Fahrenheit or 107 degrees Celsius, so let's get our bird ready, let's get some kitchen shears and let's go.

I'm going to flatten this, so whenever I work with poultry I like to use parchment paper or wax paper, it makes cleanup a lot easier and I can avoid a lot of cross contamination, usually when you flatten or flatten a chicken, you remove the spine. found here, you just cut along the backbone and then save it to make stock, but what I noticed in the street food videos I watched is that the chicken is actually cut along the breast, which which I found interesting, I had never done it. that before so with some strong scissors you're going to cut down here oh it's actually very easy to cut on this side and this side so that you actually reserve the backbone dry the inside completely this will allow the dough to stick better and then we're just going to flatten it out, we're going to dislocate the hips, we're going to make sure they're broken, the reason we do this is we want it to cook evenly, this is going to be quite thick, I noticed that in too some videos, they cut a little bit of the meat under the wing, the breast meat and also the thighs, okay, so we want to make sure that they are dislocated and flat, so now that we have that prepared, place this in the sink, wash me hands, now we're going to season this and chef pack introduced me to this and it's called seasoning salt.

I've never heard of this before and it's a combination of msg and salt and he said this will give you the real restaurant market flavor so I'm going to use a little bit of that and sprinkle it all over the skin and inside, along with a little bit of regular salt, so now I'm going to take some white pepper and sprinkle it really well on the inside and rub it on the outside. the bird and set it aside now in a large bowl we are going to mix the batter so I was very surprised at chef peck's video he recommends using a store bought frying mix and all you do is add water, this is the brand.

I'm using an otogi frying mix, this is already seasoned, it has black pepper, it has rice powder, garlic, so it will be tasty and taste more authentic. Mongi has a recipe where you can make it from scratch. She uses a combination of roasting. soy flour and I think she uses rice flour anyway. I'll put a link below to your video, so this is really easy, just mix it according to the instructions on the package, it's 500 grams of the flour mixture, which is half the bag and now we're going to add cold water, which is about three cups and we're just going to mix this until there are no lumps left.

Oh, I can smell the garlic powder. It smells very good. Only street food makes me want to go. to Korea so bad, okay, so it was 500. In all the videos I watched, one of the techniques I learned is that the chicken is fried twice and that ensures that the chicken a is cooked and b that it is crispy, that's why we are . frying at 338 degrees a little bit colder than typical frying so my oil is coming up to temperature now we're ready to coat our chicken so we've got our chicken here and I'm going to sprinkle a little extra powder. on it, which will help with the adhesion or the adhesion of the dough to the bird, next we're going to take the, I'll just call it chicken, it's not a chicken, but now we're going to place the chicken in the dough. so dip it in there and cover it look I'm going to let it sit there while I get the oil up to temperature so recently I've been using this probe thermometer for deep frying and I really like it because I feel like it lets me know exactly what the temperature and it will beep when it gets to 338, which is about oh, there we are good, I'm going to lower this now we're going to take our chicken, stop and drop it in wow make make sure you don't overfill the frying pan because, As you can see, the displacement is real, so once you put the chicken in there, immediately the temperature of the oil drops.

We're at 307. We want to keep it at 338 or so, so let's fry. this twice, so we're going to cook it for 12 minutes and then we're going to take it out and then we're going to bring the temperature back up to 338 degrees and then we're going to fry it again for another 12 minutes or so. This is much smaller than a typical larger chicken, so it may take less time. Oh, this is going to be very good. The chef pack also recommends removing these crunchy bits from fried chicken because they can leave a bad taste, the oil has a burnt taste, okay, see you. once we're closer to 12 minutes and then we'll fry this again and then we'll taste it, I can't wait okay darlings my timer is almost up this is frying very vigorously and I've turned it over a couple of times so let's put our probe back in there and as you can see it's a lighter color because it's not fully cooked we're poaching it we're just cooking it okay it's been 12 minutes now we're going to take the chicken .

Carefully remove it onto a rack to drain and now we're going to heat this oil again to 138 degrees and fry it again so it's nice and golden brown, so I'm going to use my professional thermometer and check the temperature of my cooked chicken. it should be at 165 degrees, so let's check the thickest part, which is the thigh, and we're at 187, so we're almost done, it looks like it's still a little pink, right there, 170. So let's cook this for, say, another five. minutes so that it's nice and brown and fully cooked, thank you now we're going to carefully put the chicken back into the hot oil, gently, okay, there's a lot of water in there, one step back, so five minutes, okay, let's take this out five .

The minutes have increased gently, very carefully, okay, at 100, we are well cooked. Now I'm going to turn off the oil, so I'm going to let my chicken cool a little bit and I'm going to go get my pickles. I forgot my little daikon radish pickles, so I'll be right back. My neighbor is doing construction, so if you hear hammering, that's it, my loves, look at this beautiful fried chicken, oh my goodness, I almost missed it, it looks so delicious, perfectly golden. It smells wonderful yeah I can't wait to eat this so to go with this I'm going to have this and these are pickled daikon cubes and this will give it a little crunch along with the chicken I mean this is going to be crispy on itself, but a different kind of crispy I'm going to scoop some of that out with a spoon oh look at that and put it on my plate here look how pretty so there's that and I'm going to eat it with my chicken so finally the moment okay, finally the moment of truth, let's try this chicken here we go, oh my goodness, before you do this, listen to how crispy this frying mixture is.

Yes, I will buy more frying mix, so I think this frying mix uses rice flour instead of all. -use flour that is made with wheat, okay, I'm going to grab a drumstick, okay, here we have enough of this, so crispy, so good, very hot, okay, let's try the crispy dough, itadakimasu mmm, delicious, crispy but light, tasty, a little hint of garlic, but nice and nutty and toasty, okay let's try it with the chicken, here we go, itadakimasu, boy it's so good, I didn't even marinate the chicken and it's super tasty. Perfect level of seasoning. The dough is seasoned, but very lightly we add a little bit of salt and some of that. season the chicken with salt, delicious, I almost forgot my pickles, what a great combination, these little radishes, daikon radish pickles have a little bit of sweetness, but what's really fun is that complementary crunch, it's a different kind of crunch, it's a succulent crunch as opposed to this kind of nutty crunchy crunch, so good and yeah, I hope you enjoyed it.

I hope you learned something. Share this video with your friends. Follow me on social networks. Like this video. Subscribe and see you next time. toodaloo take care bye bye ho