ill skip the ending of alot of vids , but not this guy . everytime right to the end to hear that signature . he`s gotta be the nicest guy walking the planet
I made chicken breasts with that recipe and they were stunningly tasty! I've never tried chicken breasts that were so juicy and moist on the inside while crispy on the outside, I highly recommend it! Also, next time I'll add an egg to the batter, cuz what I found is that the covering is very fragile it tends to break and unfold during the frying process. That's why it is VERY important to keep the chunks separated in your fryer and DO NOT touch them all the way until they're done frying to not ruin the covering. Thank you and Good Luck!
John, I've listened to what seems like 100's of your videos and want to thank you for doing such a great job. Your explanations, simplicity and focus on the small important parts makes these videos amazing. You're doing a great job and I hope you keep going for as long as you enjoy doing it. Cheers buddy!
I made this for last years Super Bowl. Took it to a friends house who was having a Persian style buffet which was mostly a ton healthy food. So I come in with this chicken and I arrived late in the first quarter, they didn't make it to halftime. I'll never forget the one of his friend,s this small Asian girl who went back like 3-4 times for more.. Amazing recipe..
I've used your recipe for 3 yrs. I defrost some chicken, grate some onion, and follow this recipe. Out of necessity I have used cornstarch, rice flour, potato starch, GF all purpose flour. A pinch of baking powder. And I ALWAYS double-fry! Irresistable. No one ever complains!
Hello Chef John, I'm a fan of your UA-cam videos. I find them addictive. But I saw the one where you gave that lady back her confidence to cook again by teaching her a few simple techniques. I think you're awesome and I'll keep watching
after religiously watching Food Wishes for years and years I finally made this, as my first FW recipe. So gooood. also I didn't have sauce ingredients I just doused it in BBQ sauce. still great
Dat crunchy sound tho... I'm addicted to your videos! I just discovered you and I can't stop watching them now.... Definitely going to give this a try, anyway, the recipe is PERFECT
Yes, maangchi does it that way on her Korean channel in English. She has the best kimchi demonstration I've ever seen. Now I understand I'll have to devote a day to it, get gloves, and I do have the crocks. Don't you just love good demos? All of Chef John's I've followed closely have been fantastic. We were stunned by his duck adobo Filipino style and crème caramel. Eek! I could nail it first time! :)
Jasper Ferrer I do think you are right. I was wondering about that right after I typed that. Actually, I see potato, sometimes even rice and other flours (buckwheat, for sure) sold right near me, and keep meaning to try some.
larelles1 Very true. When I learned Chinese (different regions) and Japanese cuisine in the '80s, a year of each, for Chinese poultry, I was told to prep it, plunge into boiling water 60 seconds, take it out, plunge it in cold water, cool it, drain it, dry it, then proceed. (Chicken, mostly.) The typical processing of red meat and some chicken and stuff was to marinate it in egg yolk, a bit of sugar, a bit of corn starch, a little rice wine vinegar or soy sauce or whatever, and a bit of oil (but never sesame, as that was only for the finishing, glossy touch). More corn starch, for example, could then be added after the marinade, or other stuff. I was amused to see how "unhealthy" a lot of it is, ha ha ha!! A lot of those prepared sauces are toxic, hee hee hee hee!! Japanese, took a long time, I found, but I liked the ritual aspects of it. Good comment, thanks, nice memories -- still useful to know how to do at home!
UA-cam recommendation algorithm is on point. This 6-year-old video popped up in my recommendations and it's 2 days before the Super Bowl in 2020. They look great! Saved in my recipe playlist.
We've just had the Korean chicken for our lunch, and it was so tasty. :) I think the B.P. workd for the bread cover, made it puff and crispy. :) And i applied the red sauce as well, but since i didnt have the red papper paste, i used Sriracha instead. :) Thank u again for your recipe. Humm, i wish i would have been just like real Korean chicken though, i remember Korean chicken had better bread cover....
Chef John, you can avoid crying and losing fingernails by popping onions in the freezer 1-2 hours before you plan to use them. They are super easy to grate, dice, slice or whatever you want to do with them when frozen. They also don't make you cry. If you want all your seasonings to be room temperature, you could freeze the onion, grate it and then thaw it before making your marinade. Just a tip.
Glad I found this (albeit 6 years late)! I added a bit of gochujang, soy sauce, fish sauce, and mirin to the marinade (just a very small amount of each). I just might eat this every night this week, it's that good. Besides I want to make one as Chef John dose here, as well. :-) -Enjoy!
I was sold on this right up till the end. C'mon! The best part of what makes Korean fried chicken in a category by itself from other fried chicken styles is the saucing of the chicken which can come in different flavors.
I watched this video near 11pm at night and was so inspired by the recipe I got up went down stairs opened the freezer and grabbed some frozen thighs for defrost. thanks chef John. #mouthwatering #forkdontlie
OMG!! The line near the end... "I'm sorry, but I just cannot recognize any country that finds Dennis Rodman interesting." That is just truth there... cannot wait to try these, btw.
mmmm I love love love Korean Fried Chicken. Best Fried Chicken I've ever had. I don't have a fryer at home so I have no choice but to eat this at restaurants.
Learning how to make vegetable tempura at home was great. As an occasional treat, it's so good! His great sauce might be a fun twist on vegetables done this way and also bearing tempura methods in mind! Why not?? xo
I made this for dinner last night, but I dont have a fryer. I used a skillet filled with oil, and I dont reccomend it if you can avoid it. After about an hour of trying to get the oil the right temperature and feeling like a complete failure, I got the chicken fried.......and it was a hit. It made all the frustration 100% worth it.
When I was living in Korea, we had a KFC store by our apartment called O'coco. Best thing in the world. They had so many sauce flavors, all of them incredible.
All my favorite channels are colliding into one wonderful explosion of mouthwatering beautiful commentary and instruction, first we feast on food wishes with maangchi
Chef, ever considered using rice flour in substitution of the self rising flour in the recipe? Koreans also use corn starch to make the batter even crispier. I have a friend that owns a Korean chicken restaurant in Oakland and they deep fry it twice with double coating. Overall, great recipe though.
When I was a kid, there was only one type of this Korean fried chicken or yang-nyeom-tong-dak, or at least I knew of at that time. It was completely covered with that thick sticky red hot sauce, and served with small rectangular pickled white radish. Since then, it became popular and now there are lots of variations.
I have little experience with Korean food but I worked with a Korean once on a trip to Buenes Airies and what a story THAT is trying to take a cab through the city with a non English speaking driver to a resteraunt miles from city center... but we (in the US) ended up eating at a real Korean resteraunt and it was soo different but amazingly delicious and such an experience cooking on a tiny open flame... (yes I can't spell...who has time for spelling?!)
Can I use this recipe with carrots instead of chicken? And sand instead of flour? And recycled paper instead of oil? I am a naturist a vegan and a millennial
Sorry I’m late to the party on this one, but thank you Chef John! Singing both North Korea and Dennis Rodman in the same breath. I know you don’t mean to boast, but you are the chief of the foodie roast!
Made this tonight. Great. I didn't have the sambal for the sauce and deleted the red pepper flakes so I used Chinese cooked chile's in oil and some Rooster sauce with a bit of Aleppo Peppers as substitute ingredients. The 3 of us polished off over 2 lbs of chicken thighs. All gone. That says a thing or two, It was tasty and I'm a glutton for good food. Made potatoes Bravas with it, next time Ill try some sort of cold Asian noodle dish and/or soy bean salad.
Hi John - we call this boneless chicken wings at home but I tried your recipie - the corn starch and onions and garlic wow. I made a mistake because I was too impatient to wait for the mrs to load the video and thought I remembered ginger. Oh man. add a thumb of grated ginger to your recipie. Also fabulous. love your vids
I love it ‘I’m sorry can’t recognize any country that finds Dennis Rodman interesting’ hahaha. Awesome recipe too! I doubled the garlic though cause my family loves garlic
Check out the recipe: www.allrecipes.com/Recipe/238844/Korean-Fried-Chicken/
Hey Johnny boy can I make this on my stovetop without a fancy fryer
Hi there that Korean red sauce has what in it please?
@@lukasreich7731 ua-cam.com/video/v2d__JR-dM8/v-deo.html
Instablaster...
ill skip the ending of alot of vids , but not this guy . everytime right to the end to hear that signature . he`s gotta be the nicest guy walking the planet
Aaaand as allllwayyyys eeeeenjoyyyy :)
this isnt pornhub bro.
Mike F It’s better.
@@SuperMikeFender FoodPorn Hub.
I made chicken breasts with that recipe and they were stunningly tasty! I've never tried chicken breasts that were so juicy and moist on the inside while crispy on the outside, I highly recommend it! Also, next time I'll add an egg to the batter, cuz what I found is that the covering is very fragile it tends to break and unfold during the frying process. That's why it is VERY important to keep the chunks separated in your fryer and DO NOT touch them all the way until they're done frying to not ruin the covering. Thank you and Good Luck!
The only breasts you’ll ever touch in your life
I love his sense of humor, LOL. This KFC looks amazing. Thanks for sharing.
John, I've listened to what seems like 100's of your videos and want to thank you for doing such a great job. Your explanations, simplicity and focus on the small important parts makes these videos amazing. You're doing a great job and I hope you keep going for as long as you enjoy doing it. Cheers buddy!
I went a bought a Cuisinart Deep Fryer simply because I watched this video and wanted to make this, and It was awesome!
Joe Weatherill Me too lol. He'd make a fortune with deep fryer sponsorships.
I’ve been wanting one for years
"...I just can't endorse any country that finds Dennis Rodman interesting".
XD XD XD
i just love your humor. makes things more interesting
I made this for last years Super Bowl. Took it to a friends house who was having a Persian style buffet which was mostly a ton healthy food. So I come in with this chicken and I arrived late in the first quarter, they didn't make it to halftime. I'll never forget the one of his friend,s this small Asian girl who went back like 3-4 times for more..
Amazing recipe..
I made this yesterday. It was delicious!
+Matilda Flodin jjampong, jiang jiang myun, yangnyeom tongdak, kampongi, bibimbap
+Peter Griffin yes
Peter Griffin Gochujang! Maneuljjong bokkeum saeu buchu mandu gulbi gui.
Matilda Flodin yep
I've used your recipe for 3 yrs. I defrost some chicken, grate some onion, and follow this recipe. Out of necessity I have used cornstarch, rice flour, potato starch, GF all purpose flour. A pinch of baking powder. And I ALWAYS double-fry! Irresistable. No one ever complains!
Those crunchy bite sounds are heaven to my ears
Hello Chef John, I'm a fan of your UA-cam videos. I find them addictive. But I saw the one where you gave that lady back her confidence to cook again by teaching her a few simple techniques. I think you're awesome and I'll keep watching
I like his voice.... it's so calm and like a soft breeze
Just tried the recipe. It's amazing! The crunch is real people.
I just made this today. I will definitely be making this again. I love spicy food and this chicken turned out so moist.
I don't know what I like most, your food or the way you narrate. Love it
I've made this a few times now and this is by far one of the best chicken recipes I've ever had.
after religiously watching Food Wishes for years and years I finally made this, as my first FW recipe. So gooood. also I didn't have sauce ingredients I just doused it in BBQ sauce. still great
"I can't find any country who find Dennis Rodman interesting". Hahahahaha so true
Dat crunchy sound tho... I'm addicted to your videos! I just discovered you and I can't stop watching them now....
Definitely going to give this a try, anyway, the recipe is PERFECT
Gotta love your tutorials. So witty and delishhhhh~
Traditionally, rice flour is used since it gives the crispy coating. Got to say I'll try this batter.
Yes, maangchi does it that way on her Korean channel in English. She has the best kimchi demonstration I've ever seen. Now I understand I'll have to devote a day to it, get gloves, and I do have the crocks. Don't you just love good demos? All of Chef John's I've followed closely have been fantastic. We were stunned by his duck adobo Filipino style and crème caramel. Eek! I could nail it first time! :)
slobomotion
didn't she do it with potato flour?
Jasper Ferrer I do think you are right. I was wondering about that right after I typed that. Actually, I see potato, sometimes even rice and other flours (buckwheat, for sure) sold right near me, and keep meaning to try some.
larelles1 Very true. When I learned Chinese (different regions) and Japanese cuisine in the '80s, a year of each, for Chinese poultry, I was told to prep it, plunge into boiling water 60 seconds, take it out, plunge it in cold water, cool it, drain it, dry it, then proceed. (Chicken, mostly.) The typical processing of red meat and some chicken and stuff was to marinate it in egg yolk, a bit of sugar, a bit of corn starch, a little rice wine vinegar or soy sauce or whatever, and a bit of oil (but never sesame, as that was only for the finishing, glossy touch). More corn starch, for example, could then be added after the marinade, or other stuff. I was amused to see how "unhealthy" a lot of it is, ha ha ha!! A lot of those prepared sauces are toxic, hee hee hee hee!! Japanese, took a long time, I found, but I liked the ritual aspects of it. Good comment, thanks, nice memories -- still useful to know how to do at home!
slobomotion And rice flour, potato starch and corn starch are glutenfree yeahhhh!
I've just learned that cornstarch works WONDERS with adding crispiness to deep fried anything!
I like that u link to the actual recipe in the "more info" box and not just the home site.
UA-cam recommendation algorithm is on point. This 6-year-old video popped up in my recommendations and it's 2 days before the Super Bowl in 2020. They look great! Saved in my recipe playlist.
I cooked it!!!!!!!!!!!!!!!! It is amazing!!!!!!!!!! I WILL DEFINATELY DO IT AGAIN AND AGAIN!!!!!!!!!!!! Greetings from North Eastern Greece!
Made this tonight, yes the sauce too. So flavourful, really good. Thank you
You forget the Cayenne pepper.
Charles Dickens. Author.
meadslosh who are you talking too
We koreans dont use cayenne.
Use Gochugaru instead of cayenne
@@robbobbrah8953 but chef John does no matter where the dish comes from
Your cadence is one of a kind. Im almost certain its the backbone of the channel.
"So a bunch of crazy compounds will be released" That's why I love this channel: the scientific content. ;)
did this last night. turned out awesome, made my sauce a little more spicier tho. was pretty easy to make. thanks
i wish this guy owned a restraunt/deli/diner near me. that would be my number 1 favorite resteraunt.
We've just had the Korean chicken for our lunch, and it was so tasty. :) I think the B.P. workd for the bread cover, made it puff and crispy. :) And i applied the red sauce as well, but since i didnt have the red papper paste, i used Sriracha instead. :) Thank u again for your recipe. Humm, i wish i would have been just like real Korean chicken though, i remember Korean chicken had better bread cover....
Cayenne... Where are you?
Cayenne: I'm in the sauce, don't worry.
This is _Korean_ fried chicken man.
this recipe and method approved by korean
+amberkim2011 i miss that place so bad
You have a ton of boneless chicken thighs and looking for something different to do with them. This receipe will be a GREAT! Thanks Chef John!
Yum! Turned out crunchy and delicious! Thank you again Chef John!
I am a Korean. I learn from you that. The spicy chicken is most Korean's favorite night food! haha
Drooling so much with that loud crunch!
I am almost drooling .....man ....will cook this tomorrow and eat with freshly made sambal ( Indonesian chili paste ) ... awesome ..thanks John
I love you Chef John.
Yummy. It's good to make. There was some great cuisine in Ontario, & home and with family. Good to try different cultures
Chef John, you can avoid crying and losing fingernails by popping onions in the freezer 1-2 hours before you plan to use them. They are super easy to grate, dice, slice or whatever you want to do with them when frozen. They also don't make you cry. If you want all your seasonings to be room temperature, you could freeze the onion, grate it and then thaw it before making your marinade. Just a tip.
Glad I found this (albeit 6 years late)! I added a bit of gochujang, soy sauce, fish sauce, and mirin to the marinade (just a very small amount of each). I just might eat this every night this week, it's that good. Besides I want to make one as Chef John dose here, as well. :-) -Enjoy!
I was sold on this right up till the end. C'mon! The best part of what makes Korean fried chicken in a category by itself from other fried chicken styles is the saucing of the chicken which can come in different flavors.
Thank god. Something good to watch before i go to work at 4 in the morning!!!!!
I made this today and it was excellent! I made seitan from scratch and used it instead of the chicken. Thank you sooooo much for this recipe.
I also did not use a fryer. I used a small stainless steel pot instead on top of the stove. My big son gave it two thumbs up!
I watched this video near 11pm at night and was so inspired by the recipe I got up went down stairs opened the freezer and grabbed some frozen thighs for defrost. thanks chef John. #mouthwatering #forkdontlie
OMG!! The line near the end... "I'm sorry, but I just cannot recognize any country that finds Dennis Rodman interesting."
That is just truth there... cannot wait to try these, btw.
mmmm I love love love Korean Fried Chicken. Best Fried Chicken I've ever had. I don't have a fryer at home so I have no choice but to eat this at restaurants.
Does anyone else thing the amazing Chef John loves to rub it in that he gets to eat his amazing recipes and we dont?
I saw people put in rice flour on a korean show and it was super crispy. Like unbelievebly crispy to the max
Ive tried it a few times..I have to tell you..its the best fried chicken, guys. Seriously ate all of it myself. Aand I do not regret it ;D
Oof, those crispy eating sounds... I literally drooled a bit, but that's probably mostly because I'm crazy tired.
Wow, a korean recipe! Never thought I'd see the day! Thanks Chef John; although I am vegetarian, I know i can make a vegetarian version of this.
Learning how to make vegetable tempura at home was great. As an occasional treat, it's so good! His great sauce might be a fun twist on vegetables done this way and also bearing tempura methods in mind! Why not?? xo
Korean fried tofu lol
missxmeee I love korean fried tofu it's fucking delicious all korean foods I have tried are delicious.
cauliflower is good too
@@RoutineOwl110 多李譽
I made this for our family dinner catch up each week, it was the best.
I made this for dinner last night, but I dont have a fryer. I used a skillet filled with oil, and I dont reccomend it if you can avoid it. After about an hour of trying to get the oil the right temperature and feeling like a complete failure, I got the chicken fried.......and it was a hit. It made all the frustration 100% worth it.
When I was living in Korea, we had a KFC store by our apartment called O'coco. Best thing in the world. They had so many sauce flavors, all of them incredible.
All my favorite channels are colliding into one wonderful explosion of mouthwatering beautiful commentary and instruction, first we feast on food wishes with maangchi
Chef, ever considered using rice flour in substitution of the self rising flour in the recipe? Koreans also use corn starch to make the batter even crispier. I have a friend that owns a Korean chicken restaurant in Oakland and they deep fry it twice with double coating. Overall, great recipe though.
When I was a kid, there was only one type of this Korean fried chicken or yang-nyeom-tong-dak, or at least I knew of at that time. It was completely covered with that thick sticky red hot sauce, and served with small rectangular pickled white radish. Since then, it became popular and now there are lots of variations.
I have little experience with Korean food but I worked with a Korean once on a trip to Buenes Airies and what a story THAT is trying to take a cab through the city with a non English speaking driver to a resteraunt miles from city center... but we (in the US) ended up eating at a real Korean resteraunt and it was soo different but amazingly delicious and such an experience cooking on a tiny open flame... (yes I can't spell...who has time for spelling?!)
You know, im making it for myself and my husband's lunch. :) Thank u for your recipe:)
if you haven't tried kyochon chicken, you are missing out on a slice of heaven
He definitely changed since he first started,but no matter I do enjoy his style and his videos.
I used that batter with fish it was awesome 😊☺😉💕
Great tip!
Sir I love you videos. You inspire me to try new things. Thank you.
I made this a few days ago with the sauce...best.fried.chicken.ever.
I watched this with headphones on... and it was awesome
Can I use this recipe with carrots instead of chicken? And sand instead of flour? And recycled paper instead of oil? I am a naturist a vegan and a millennial
Alright, thanks are in order. My wife and I both loved it. Thanks again!
why do you think we would not believe you! you are awesome.
Oh, wonderful! I've been looking for a good method for frying medium-small pieces of chicken for honey / orange chicken, this looks lovely.
I love all of ur chicken recipes!
Omg.. thanks you for recipe. That's look delicious, i will try this recipe.
Love the crunchiness
I love how Chef John doesn't really make things optional. Hes like, I know what's good so do it. And guess what? IT IS!
Many nights I made the mistake of watching chef john's new video :'( hopefully ill have happy dreams of fried chicken
love the recipes and these funny comments always make me smile!
You sir, have made me a hero in my house tonight with this dish
I don't know why but I cracked up when chef John said "so you can eat it super fast!"
Sorry I’m late to the party on this one, but thank you Chef John! Singing both North Korea and Dennis Rodman in the same breath. I know you don’t mean to boast, but you are the chief of the foodie roast!
I heart you, Chef John. I HAVE to cook this tonight. Thank you.
Made this tonight. Great. I didn't have the sambal for the sauce and deleted the red pepper flakes so I used Chinese cooked chile's in oil and some Rooster sauce with a bit of Aleppo Peppers as substitute ingredients. The 3 of us polished off over 2 lbs of chicken thighs. All gone. That says a thing or two, It was tasty and I'm a glutton for good food. Made potatoes Bravas with it, next time Ill try some sort of cold Asian noodle dish and/or soy bean salad.
My god! You do it for me again, and again, and again. Your recipes rock
I have been binge watching your videos all night 😂😍
U are hilarious! (I can't acknowledge a country that finds Dennis Rodman interesting either. :-))
Beautiful Korean Chicken! 😍
Hi John - we call this boneless chicken wings at home but I tried your recipie - the corn starch and onions and garlic wow. I made a mistake because I was too impatient to wait for the mrs to load the video and thought I remembered ginger. Oh man. add a thumb of grated ginger to your recipie. Also fabulous. love your vids
OMG...I guess I will have to finally break down and get a deep fryer. Thanks a lot, Chef John.
I’m making this now, Chef. Thanks for the great recipe and entertaining content. Cheers!
I love it ‘I’m sorry can’t recognize any country that finds Dennis Rodman interesting’ hahaha.
Awesome recipe too! I doubled the garlic though cause my family loves garlic
nice crispy sounds. you make great videos
Oh golly!!! That looks so good. You make such good videos - my mouth is watering. Thank you.
Crunch, crunch, crunch... Nom, nom, nom !!
They look nice.
You are spectacular!!! I Respect you efforts and learn from You Chef John!! Thank You.
I use that same batter for extra crispy fries; my kids love them.
I am soooo doing this tomorrow , thank u chef 😊😘