Korean Fried Chicken: CRISPY Fried Chicken Recipe + Pickled Radish (치킨무) 후라이드치킨 레시피

Today I'm going to show you how to make super

crispy

Korean

fried

chicken

and I'm also going to show you how to cut a whole

chicken

into pieces that you can fry and I'm also going to show you how to make pickles.

radish

, this is called mu chicken or tuck moon, it is super refreshing and is a must when you eat

korean

fried

chicken. Greetings hello everyone I'm Helen and welcome to modern pepper a new Natalia Reuben Madame pepper Helen meda so for those of you who are New to modern pepper channel modern pepper channel offers instructional Korean cooking lessons for authentic Korean dishes as well as Korean fusion dishes, so consider subscribing to mats and upgrade Yaya Han's stylish fusion.

Would your dopinder Gua Yamato hump ki get me that utopian community sale? here is our star ingredient. I'm using a young bird that weighs a little less than four and a half pounds and I highly recommend using a young bird that weighs less than 5 pounds because anything too big tends to be drier, but young birds on the other hand tend to be sweet and flavorful and very tender so that is my recommendation. I'll also show you how to cut up the whole chicken. The reason I recommend buying a whole chicken and cutting it yourself is that it is cheaper.

By purchasing pre-cut chicken pieces, you could control that you are buying a very young chicken that will be sweet and tender. 3 It's so nice to try all the different parts of the bird instead of just one thigh, the thigh and the inside. the chicken breast, I mean, there's a lot more and today we're going to use the whole chicken, we're going to use the back where we're going to keep - ooh, stir and if you don't know what a scramble is, I'll make it for you. In my opinion, now I show you what is the best part of chicken.

For those of you who aren't interested in watching me take this chicken apart, just jump to the timeline you see here, so before you start always want to make sure. Since the knife you're using is super sharp, you'll be more likely to make accidental cuts or maybe even hurt yourself if you're using a dull knife, make sure you sharpen it so literally just lift up the wing you just cut. around and then you turn it back and you'll see where the joint is and you just cut it off easily, you can leave the tip on, but I like to cut mine off.

Some people like it, but I don't like it. There you have it and then we're going to cut our drumstick, we just cut along a skin like that and it's already pre-cut basically for you and then the same thing on this side, you just cut the skin and then you open it like this. that they pick up the legs and then they just flip them back like this now that the oysters are here this is the best part of the chicken in my opinion we're going to use the whole bird and basically blow the back off if you don't want to To do that you have to cut this together with the thigh, but we're not going to do that, so we're basically going to cut the thigh and basically everything is pre-cut for you, you just follow it and this excess.

The fat I always like to trim and this is the spine, so we're going to cut right along the spine. You see the line here. This is the thick line and you want to cut into the side of the drumstick right here, it's that easy. so there's your thigh and there's your thigh and then take your scissors this is the chicken breast and you see the fat line just follow it like this and the same thing on the other side follow the fat line here with your scissors and then I'm I'm going to stop this like this, this is the part of the oyster right here, the lucky bag is going to eat this, so I'm going to cut it in half every time there's excess fat or skin, just cut it the same way here and that.

It's the butt, this is going to get extra

crispy

and delicious, so take your breast, turn it over and you'll see this hardened part of the bone and what you want to do is take your knife, go down the middle and then just open it up like this and take your knife and it splits just for you, it's that easy, so you just cut the skin like this and now, again, this is the extra fat. I like to cut it and just cut it so it's important to keep the bone in the chicken breast when you fry them and this is a little bit too big so we're going to cut it in half so we're going to come in from the top cut it in half or something time in two thirds. even if it's so big and then from the side you go like this we want to go in from the top towards the middle cut the meat put the bone to the side and they just go in like this and that's it here we have the chicken thigh and the thighs here and then we have the backbone, this part is going to be really good and then we have the chicken breast with the bone attached and the chicken wings and the tips are here, you can leave this on.

If you want and this is the excess fat that we trim off, rinse the chicken under cold water and then, especially the back, make sure you wash any of these red mussels and continue washing the chicken. This part has to do it. You want to pat the wet chicken that you just rinsed, make sure the water is off the chicken. We'll make the dry spice rub for our chicken just enough for a chicken that weighs five pounds or less, so we'll make a wet marinade. We are going to add our chicken to a critical ingredient that you must have is Korean red pepper paste, so we are going to make it similar to southern style fried chicken where you add beaten egg with hot sauce, but we will use Korean instead. red pepper paste and no it won't have any spicy taste, the gochujang will just liven up the chicken so the gochujang will literally add flavor and eliminate the gay nastiness, any

korean

supermarket will have these guys now if you don't live near a supermarket korean, go to my website at modern store pepper calm slash and you can order this type online or check the description box too, our egg mixture smells better and we're going to let it sit and then refrigerate it. for 12 hours or, if you're in a pinch, at least let it marinate in the refrigerator for three to five.

Our chicken and

radish

in Korean is called chicken mu or tack mu mu is radish and chicken and Korean Dastak, so it's a very simple

pickled

radish. that you eat as a kind of palate cleanser because you know you're eating greasy fried chicken and it's also supposed to be light and refreshing, not salty at all, just a little vinegary and slightly sweet, so easy to be, so easy, so I do it. what you want The thing to do is use Korean radish now, if you live in an area where you can't get creamy radishes, you can also get those round radishes that you can find at any local supermarket, so just peeling off the outer skin will work.

We're going to peel with our peeler, we're going to cut enough to make three cups of half-inch cubes of Korean radish. This is optional, more for color, so in total it's about 3 cups of $2 radish and some peppers, then mix until the salt and sugar is completely dissolved mix with your hands to cover the vinegar mixture transfer this to an airtight container put it in your refrigerator and let it sit for 24 hours and I have another one that I prepared yesterday so what I want to show you is when you open it, you are going to smell this kind of strong radish smell, don't worry, everything will disappear, it's just the gas from the

pickled

radish there, as you can see, there's a lot of water that was extracted from the radish and let's try it mmm, it's so good every time I go to eat Korean fried chicken.

I am one of those customers who asked the waitress to give the waiter at least three or four refills of this chicken. It's that good, that good. So here is our chicken that has been marinating for 12 hours and before we continue we need to make sure that our chicken cups are at room temperature so let it sit for about 15 to 20 minutes. There are a couple of tools that I highly recommend. When you fry chicken at home, one is a deep fryer thermometer, it's also called a candy thermometer, and it's used to make sure that our oil starts at 370 degrees because when we add our chicken, the temperature will drop and we want to make sure.

We keep the temperature of the thin oil at 350 degrees so that the chicken is crispy on the outside and cooked on the inside because no one should eat cooked chicken or half-cooked chicken, which is a no-no, another item that I highly recommend. What I recommend is a fine mesh ladle to collect all the batter residue between the first and second meat thermometer to make sure the chicken is fully cooked to at least one hundred and seventy degrees internal temperature and another item I highly recommend is a cooling rack so that when you take the chicken out of the hot frying oil, all the excess oil has been properly drained so you end up with super crispy chicken instead of just putting the fried chicken on a plate with a paper towel, then I'm just going to soak it and sit on that so while our oil is heating up to 370 degrees now we're going to start excitingly breading our chicken what I like to do is move the entire dough mixture to maybe two thirds on this side and then here's our chicken, take one out, shake off any excess liquid.

Apply it and make sure you get everything between the cracks. Everything on this chicken needs to be checked, so what I like to do is shake off the excess and leave it on this side and continue dusting your chicken. I know some of you are wondering what the best oil is for frying chicken. I think it's peanut oil in my opinion. I can't use it in my home because we have a peanut allergy so I am using soybean oil and also using a cast iron pot which will retain the most heat now. If you don't have a cast iron pot, make sure you use a pot with a very, very heavy bottom, so what I like to do now is just let these guys rest for about five minutes, so let them hang out now, the other thing is if you don't want that extra crispy, super crispy fried chicken, this as is is good, but what we are Next, my secret tip: we're going to take half a cup of our liquid mixture and then we're going to pour it over our dough right here and then we'll just break up the crumbs like this with our hands and lightly cover this, check it out. take it off and then bring it back here and then press it down press it down like this and then shake off whatever doesn't stick it doesn't belong on this well done dark leather meat chicken and then continue to soak it lightly and cover it. with our crumbles that and you want to do this right before it goes on the heat and we're going to cook the dark meat first okay so this guy is our first batch of dark meat that we're going to cook this is our second batch of white meat , we're not going to apply our second coat on our second batch until it's already cooked and every time you add the chicken to the fryer, make sure you shake off the excess and don't let it fall in here, you want to make sure. go in like this about two thirds and then you release it and you should see that kind of bubble around it, if you don't, the boil is not ready.

It's also important not to overcrowd the pot so you should always make sure your chicken has enough room to swim and move if the pot gets too full instead of blowing the chicken away you will have oily steamed chicken so as soon as we add our chicken, the temperature went down to 350 degrees and that's the temperature we want to maintain for frying our chicken, lower the heat to medium and adjust it accordingly so your feet stay at 350 now, as for how long it will take to cook the chicken It's about seven minutes, it might be a little bit. less or more depending on the size of the meat and again, like I said before, the dark beans will take longer to cook, so what we're going to do is take them out and use a meat thermometer to check the internal temperature and if it's at 170. then it's done, this is the part no one tells you, especially when you're frying, you have to clean between each batch of frying, if you don't the residue will continue to cook and you'll end up with blackened specks. of batter on your second batch of fried chicken and who wants that?

If you look here, our crumbs are gone, so we just need to make a little bit more and this time maybe a little less than a quarter cup and then pour it in here. like this and just make the same type of crumbs again for our second batch until you have crumbs like this. This is our second batch of our chicken breasts and two back pieces. Make sure you space the fried chicken on the cooling rack so that there is space between them and let it rest for at least five minutes before consuming it well, it's time to eat, why don't we make thighs?

What do you think you want thighs? Yeah, okay, I know it's your favorite, go ahead and take it, I'll thigh it. Cheers, okay, so let's take a bite mm-hmm, it's very moist and the dough is so crispy, what do you think? Yeah, you can't talk now, so I had a coaching job, but it doesn't taste spicy at all. Does this taste spicy to you? It doesn't taste spicy mm-hmm it's like it's perfectly seasoned so it's slightly salty hmm mm-hmm what I think one of the big pieces cut it well, look at that piece in the future mmm the extra crunchy dough this is amazing mmm and the inside is still so moist I'm eating the chicken breast right now mmm I mean I don't really have a favorite part, they are all so good.

I love white meat for its cleaner, juicier flavor. so I love thedark meat because it's very juicy, we have people right now that leave you there at my house, they are very jealous of you because you can eat it and then they just stare at us because I want to eat this but anyway before we leave I'm going to try the radish. Do you want to try one? So this chicken move is a must and is always served in any Korean chicken restaurant. It is a palate cleanser. It's very refreshing. I mean, it's going very well. with fried chicken it looks good mm-hmm another one, sure, I mean I could eat this radish all day so of course when you eat fried chicken you should have some light beer to go with it, another palate cleanser, James , slower, you're eating. so fast no no no happy korean fried chicken at home everyone Greetings, it's really delicious this together, so drink some of this and then take another bite okay.

I want to thank you so much for watching and if you enjoyed today's video, I would. I would totally appreciate it if you clicked the like button. Jerilyn Jamie Kip just got cold called so I'm a loser so I'm gonna see y'all in one of these videos so when I make petits and happy fried chicken at home that's okay. Have I become something now?