Korean Fried Chicken Vs. American Fried Chicken
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- Опубліковано 23 вер 2024
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There are many fried chicken recipes, but these two are my favorite. Let’s see if one is better than the other.
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As a Korean American, I totally agree with Josh. when my body calls for grease, I go for Popeyes. When my stress level is high, Yangyum chicken gives me enough kick in my brain. And Fried chicken is not a meal in Korea, it’s rather a snack (afternoon/ happy hour/ midnight).
okie
That's a lot of work to go through for a snack, lol.
@@BewareTheLilyOfTheValley lol you just get it delivered
@@ZePizzaKnight literal million chicken restaurants in Korea
@@ZePizzaKnightTrue! I was talking about if made at home, is friend chicken always seen as just a snack?
Edit: "Friend chicken" 😂😂😂. Fried. Typed too fast.
KFC(Korean Fried Chicken) is the BEST
역시 등장! ㅋㅋㅋㅋㅋㅋㅋㅋㅋ 기다렸어요 육식맨형
Hyung .. fan 2 e yo
Yes! I am so hapy I find you hear!!!!! 💜
@@KillerFC655 nah korean fried chicken top tier shit
@@digitallk9316 fr
I am a little disappointed Josh didn't try putting the Korean chicken's sauce on the American chicken's base! He could have created either the best chicken , or an absolute abomination, and either way, I was here for it!
West meets east
I think Sam the cooking guy did that
I buy grocery store or popeyes and make my own soy garlic and spicy Korean fried chicken xD. It's amazing!
Flavor OVERLOAD
@@roylim1169 weast
Actually, just like the guest guy said, a lot of Koreans have been indecisive on which style should they eat, thus creation of half- half menu (half fried, half yangnyeom)
You can say that again :)
Actually in korea, there is a “Bahn-Bahn Chicken” which means “Half-and-Half Chicken”. And it comes with “Yangneom chicken” and “Southern style fried chicken” in same equal amount. As Josh mentioned, it is the most famous fried chicken menu in korea lol.
I’m half Korean and Korean food is still my go to for comfort and celebration food. That being said I’ve never had Korean fried chicken. I lost my mom at 9 so Maangchi helped me recreate many of the recipes of my childhood. This makes me really want to try it.
Have a look online and start cooking!! Heaaaaaps out there these days. I ain't Korean but love Korean food and have tried my hand at just about every dish. Korean chicken and BBQ is INSANE
Do it! Korean fried chicken is SO GOOD!
Maangchi is like my Korean mom...I love all her recipes 😭
I'm so sorry
Maangchi fried chicken is my go to meal especially with pickled cucumbers using her pickled radish recipe both so so simple
I’m surprised a billionaire hasn’t snatched him up as their personal chef lol… if I had near infinite amounts of money I’d totally pay this guy to make me awesome foods all the time.
Personal chefs for billionaire's will be better than him lol
@@k1373-z5q Yeah but his personality is *chef's kiss* I'd want him to cook with me. lol
Josh makes enough money to do whatever he wants… why would he want to work for someone?
I doubt he'd accept any offer to be a personal chef, seems like youtube is his home
@@gedinjoya1151 If he was my chef, I’d just have him give me whatever food he makes for the videos lol
Pro tip: For the Korean version, you'll want the sauce to be hot when you dress the chicken. Heat it up if it's cold but do not cook the garlic. The almost raw garlic is what gives it that taste.
@더블베럴 천자총통 english
@@nigga457 just translate it, youtube invent that feature
@@nigga457 korean
@@nigga457 giờ không thích nói tiếng Anh đó mày làm gì tao?
@@nigga457 Pussy. Not willing to translate the text.
My boyfriend loves KFC and we’ve just discovered that I’m actually a decent cook. So I’m definitely going to try making the southern fried ones some time soon. We don’t have an Asian market near, which is sad because the Korean ones would have been my preference. Bf will like what ever I feed him lol , it’s so cute to see him enjoy food I’ve put love and care into. It warms my heart
Made the Korean chicken of this recipe and omfg I’m hooked this is so good 🥲
I agree that it depends on what you want at the moment. I like to think that USA, Korea, and Phillipines are the top places for fried chicken. Japanese Karaage and Taiwanese fried chicken are no slouches either. They're all just as good.
I had some fantastic karaage in Japan for sure.
sorry what do you mean when you say fried chicken from the philippines? cause our fried chicken is quite derivative and not as distinct as japan, korea, or taiwan
@@francisryaneusebio732 fried chicken in the Philippines is very similar to what we have in America. One unique thing though is that it is commonly eaten with gravy. The reason why I think Phillipines is one of the top places is that there are so many fried chicken places there (at least when I was staying in Manila). Even McDonald's has fried chicken with free flowing gravy. And it's so good!
so its the gravy from places like jollibee mcdonalds and kfc with free refills that distinguish us from the word? i see, thanks!
@@francisryaneusebio732 that's one thing. But the chicken is also very good even without it. I'm sorry if I caused any offense. I just really like the chicken there and think highly of it.
I like watching Josh cook while I eat my microwave meals
Because you wonder.....what would the "but Better" episode of this Frozen meal?
same
imagine a but better but he has to use frozen and pre-made products
Really, It's the best food in the world. I like it very much
me with sleeves of cookies
4:00 ' is this enough for your Karen? ' Absolutely excellent!!! Korean style is always seriously agressive with Garlic , you nailed it .
Then we have the garlic chicken :D
@@yunahnam exactly!
Garlic chicken is way tastier for me than fried chicken
6:53 had me freakin dying 😭😭😭
:|
I'm glad Josh points out the important fact that food is a preference and can vary from time to time. Right now I want both of them.
Korean or American, I LOVE fried chicken. One of my favorite foods next to pho (which I followed your video for that, and it's *chef's kiss*. Congrats on 6 million subscribers, Josh!
I was a boy. They were two girls. Can I make it any more obvious? I am UA-cam's ALPHA MALE. Acknowledge it, dear ben
This be his unofficial 6 million sub special! He produced this before he knew he'd cross 6 million, but it came out the day after he go there!
im not a fan of the grease in American so its always korean for me. plus my brothers wife is Korean and she makes it.
@@robertlaidlaw4592 I'd love to know what magical part of the korean process removes the grease from the korean fried chicken
@@Ld_277 don't know, probably sth to do with the batter absorbing less oil but you could look it up, its well known Korean friend is less greasy, part of what distinguishes it.
There’s a restaurant here in SD that serves both southern style and korean fried chicken. I always go with a friend and force them to get the opposite of what I order so we can share. They’re both great and I love them equally.
what if your friend doesn't want to order the opposite of what you ordered
=0
What is the restaurant called??
I’m trying to go lol
I love getting various things at restaurants and then sharing.
Just gives you more options in one meal with really is what the restaurant experience is about.
I'm not making 4 different curries at once in my home. But I can try 4 of them easily at a restaurant. Just need 3 friends to order the other 3.
I live in SD. What's the restaurant
Joshua Weissman is like the only UA-camr who uploads at great times and not like 3 at night.
Timezones: Am i a joke to you?
Depends in which timezones you are :v
Don't mention timezones 🤫
Fried chicken with gochujang sauce and fired chicken without it has been a topic of debate for decades in South Korea. However, the debate ended with the invention of banban chicken (halfhalf chicken), in which only half was seasoned and half was left crispy.
here is the shortcut for the chruncy sound
American Fried Chicken: 6:27
Koeran Fried Chicken: 6:43
2:13 Fuiyooooh!
i, like most people, started watching him during the pandemic. he had just around 100k followers or so. i hadnt watched in a while, possibly a year or so. 6m subs is wild consideirng where he was when i was watching. congrats and keep winning.
3:55 *me as a spaniard*: ITS NEVER ENOUGH GARLIC!!
As a GF individual, I'm looking forward to trying that Korean recipe 😊
I loved that the camera immediately pans to the black guy whenever he took a crunch of chicken AND THEY DIDN’T EVEN LET HIM BE THE SECOND JUDGE!!
Totally agree with *Pápa* with the amount it feels like you can eat. whenever i order Korean fried chicken, i feel like i could down 10 wings in one sitting, but with the American style, 2-3 pieces is good enough (depending on size)
It’s because the Korean palate requires acidic and spicy flavors to cut thru anything greasy/rich. It’s why Koreans eat kimchi with anything (I can’t eat steak without kimchi). This balance allows you to eat these types of rich/fatty foods without feeling gross after just a few bites
This is so well timed, me and some of my friends have been talking about KFC (Korean Fried Chicken not the Colonel) recently due to a restaurant we ate at that had some REALLY good KFC. We ended up going to it because the other place we get it at was full. I was happy because the gochujang really shone through in theirs.
I just love anything with gochujang to be fair. I am one of the only people I know who constantly has a tub of it in the fridge, super glad it is now easier to find with it being stocked in other supermarkets and not just Asian ones(since I don't have one near me). It is just good with about anything and has such an addicting flavor to me. So it being really gochujang forward made me want to drink the sauce, I will have to try making your version. I don't typically do mirin or ketchup, and sometimes just go for honey instead of doing brown sugar (sometimes both though). I also add ginger and sometimes sesame oil depending on what I am using it for. This all stemmed from my love of Spicy Pork and wanting to make it at home years ago, I discovered gochujang was what I loved most about it.
If anyone actually sees this comment don't be afraid to try a gochujang in and on EVERYTHING. It is a versatile condiment.
Edit: Also try adding ginger it adds a good dynamic to the sauce.
Gochujang with gochugaru is *chef's kiss*
I think way more people have read your comment then you ever anticipated.
Thanks for your encouragement.
Sincerely,
A raised very white person trying to branch out from chicken nuggies (just jokes Karen)
@@Alwaysbmoving Yes, I expected my comment to be more buried than this especially since I tend to type more than I think most are willing to read.
@@1SeCra Gochugaru is also a great addition!
Àa
My recommendation from my experiences with the Korean chicken. Use potato starch with a small amount of flour for the dredge. Less vinegar, add Korean red chili powder (finer ground works a bit better), some corn syrup/other syrup (honey etc). That amount of garlic is seriously necessary, it’s worth it I promise.
I was looking for this comment, especially this amount of vinegar was too much for me
This comparison is like asking a child, who is your favorite parent, your mom or your dad? So the conclusion totally makes sense here.
6:32 Now Homer, don’t you eat this pie.
Black Americans brought fried chicken to Korea during the Korean war and it was when the two cultures bonded. Korean fried chicken is a beautiful marriage of these two wonderful food cultures. I'm happy to see you respect them as they are.
Your pronunciation was good, but would like to clarify that "yangnyeom" (양념) specifically refers to the sauce on the chicken. There are many flavors of Korean fried chicken, but understandably people usually think of yangnyeom chicken when they think of Korean fried chicken.
I mean, 간장 (Soy) is my go to, but I'd happily eat 양념 if it was given to me
Much appreciated!...but korean is still hard as heck to learn lol
And they’re all good
"press aggressively so its completely coated"
Thank you, this is what i've been missing when I make my chicken.
seriously, thank you.
I mean the korean fried chicken's origin is basically southern fried chicken. we took it in and made it our own. There are many many ways to make korean fried chicken and the way I do it is to actually use some of the southern fried chicken's spices during curing to give that popeyes-like kick to it. There are many korean fried chicken brand in korea that does the same thing (adding paprika and what not to give that extra kick to the bite). And in Korea, there's not a single style of korean fried chicken... it's like pasta for Italians. You don't just eat tomato pasta. You have many different versions. There are as many different styles of fried chicken in Korea as there are different styles of pastas in italy, and I am not exaggerating.
josh: does a full on video displaying the chicken
me: clicks off the video cause its too tempting...
I’m Korean! your pronouncation of 양념(yangnyum) was so fabulous ;)
No denying that Joshua has the best cooking channel on youtube, a perfect balance of comedy, entertainment and proffessionalism. Spot on Josh 🔥
Maybe in 8 years he will be. Don't get me wrong Josh is great, but for now Chef John continues to reign.
I don't know that dick and fart jokes exude professionalism
there is albert but dunno
I just have to say that your team deserves more recognition on the amazing recording, edition, etc., they do on each video 👏🏼
6:31
Josh: Just give it a good ol'-
*BONK*
Josh: DOH!
Lmao
Lol
Bros, both are great and "equally delicious." You cant really compare. As a Korean American, i absolutely love both. Koreans owe it to the Americans for showing us how its done. Koreans added their own twist to meet their own flavors and appetites. I truly love both. Hell I even I ove kfc.
I personally prefer honey garlic as opposed to the traditional yangnyum (gochujang base). Or even better, plain flavor dipped in that creamy white onion sauce.
ETA: I FOUND THE GOCHUJANG AT PUBLIX! 😱 IM MAKING THE KOREAN FRIED CHICKEN TONIGHT FOR SUPPER! ❤️❤️❤️
I can never find gochujang anywhere, even on the "international" or "Asian" section of the isle 🤦♀️ one day I will make this Korean chicken. It looks so delicious!
Asian supermarket timeeee! You can find it at like a hmart, and dont buy it on like amazon its madd overpriced
Find an Asian grocery store! Doesn't even need to be an H Mart, I found some at a store that was geared towards Vietnamese people, it can be a bit of a search but these kinds of stores tend to stock for all kinds of different cultures' foods since they can be the best place to go for a lot of different people. Search around!
@@ElusiveEllie I'd say to avoid h Mart if you have other alternatives, everything is so overpriced in comparison
@@IslandCubing $9 for 1.1 pounds is overpriced?
Find an oriental market, it's cheaper there anyway.
I lived in Korea for 4.5 years. I love both equally--depending on what I'm in the mood. In Korea, we had Popeyes and KFC, and here in Ohio, I have a Korean fried chicken place next door. I've been lucky to have both no matter where I am!
Now the real question...
_which_ *Korea?*
only in ohio
Hi wear at in Ohio??
@@noodleislife4572 Cincinnati!
I love Korean fried chicken!😍
I nearly cried for forgiveness to my beloved grandmother when I first had fried chicken in Korea. They are both astoundingly good and I feel the same way, so conflicted. For me it comes down to what I am in the mood for.
I'll take both, thank you very much!
Delivery to my car
I think that anyone who believes there is an objective “better” version of food across cultures does not understand food at all. There is more to the world of food than just what your tastebuds tell you. Culture matters, everyone’s individual lives and experiences matter, and, in the end, there is a higher level of understanding that is needed to understand food to the full extent possible. A level that most people won’t reach. Still, it’s good to be mindful of that.
Wisdom
Yup exactly. Even you have tasted a 'better' version sometimes you just wanna fall back to that you're familiar and comfortable with
yeah, sometimes you'll eat something once or twice and hate it, and then eat it a third time and love it all of a sudden. our tastebuds are weird, our tastes change, and it's easy to get used to new cuisines and start to appreciate them when you couldn't before.
"Understand food to the full extent possible." You pretty much just eat it, there isn't a lot to understand.
Yep
I use potato starch instead of corn (*although corn starch will do in a pinch, and is easier to find at the market*). This is a way for people who are gluten free to have delicious fried chicken. Double fry - every time. Another tip I have found with Korean fried chicken is to dredge in the starch, place on a wire rack, and place in the fridge for an hour or so. It causes the starch to absorb moisture, and makes for a better coating.
Thank you Joshua.
You definitely respect culinery heritage of Korea with amount of garlic.
I'm slightly disappointed that these recipes aren't included in your cookbook. Amazing work. I've been a fan for a very long time.
Buttermilk
Paprika
Cornstarch
Flour
Garlic powder
Dry thyme
Celery powder
Soy sauce
Rice vinegar
Kendrick's reactions to the crunch scenes are literally why I watch these videos
6:43 lol, i had same reaction :D
Amazing as always. I am addicted to Josh's videos. Something I would LOVE to see from an unapologetic culinary hype beast like Josh is a breakdown of hype vs value in regards to quality ingredients. Like is truffle worth it? Should I pay more for fancy butter/dairy? When should I use the "good" cheese? Sometimes I see you order from Regalis and I wonder "when is that worth it".
This is a good idea I hope he sees it !
Korean fried chicken has many versions, including fried and the spicy kinds. Even their roasted chicken is seriously good, when it's traditionally accompanied with the sweet radish pickles. I love the Korean chicken just because of the radish pickles that usually accompany the dish. You don't get this in the American chicken, as you'd get the coleslaw instead. Anyway, I find the American chicken a tad bit salty for me, but the Korean chicken, despite the spicy flavor tends to add the salty taste, I enjoy it because I'd always eat with rice. It balances out the salty flavor and when you have alcohol drinks, like beer or wine, with it, omg, it is what heaven feels like.
they've been frying chicken since Sejong (without breading) and have many styles of pan-frying and deep-frying chicken
There’s many different flavors of chicken sauce in the US more so then Korea. Garlic permission BBQ buffalo chili garlic lemon pepper chipotle lime honey mustard hot Cheeto General Tso Sauce Mongolian Glazed Wings cilantro, lime balsamic glazed Jalapeño Sriracha maple sweet an sour pineapple teriyaki spicy butterscotch.
@@frillylily8005 I meant the typical American fried chicken as in KFC and Popeye-like chickens, not the other kinds of those specially made ones
American fried chicken has many different varieties as well though. Probably even more.
@@doldemenshubarti8696 The chicken fry they used during sejong wouldn’t be classified as the crispy fried batter chicken that is used today in Korea.It’s more of just pan frying with just seasonings. The modern version was brought over by G I during the Korean War. It was not until the 1970s when cooking oil was widely available that the modern fried chicken started appearing in Korea. The first modern Korean fried chicken franchise, Lims Chicken, was established in 1977 in the basement of Shinsegae Department Store, Chungmu-ro, Seoul[12][11] by Yu Seok-ho. Yu stated that his idea of selling smaller, individual pieces of fried chicken in Korea came along in 1975 when he went to go study abroad in the United States. He began frying chicken there, and received accolades for creating 'ginseng chicken'.
"It spanks you." Love it. And...
B roll! Woo!
I never liked fried chicken until I had Korean fried chicken. One of the things I disliked about fried chicken was the soft skin under the crunchy flakes. But the Korean fried chicken is crispy all the way through.
This is the type of opinion i wouldve had when i was like 6 years old
Why does the adding of palm sugar (light brown sugar) @ 3:40 look like CGI :o
As someone that lives in Houston, there is a fast food chain called Freddy's. Josh, id really love to see you tackle their signature steakburger and shoestring fries with their jalapeño fry sauce in a But Better episode. I think it would be a hard one to beat since they are pretty good.
The frozen custard too
we got freddys in missouri too, W restaurant
@@jgodwin717 yeah their custard is awesome as well
YESSS! I LOVE Freddy's, destroy themm
Same in the midwest, that place slaps.
6:31 - Hands down the best Joshua Weissman moment of all time
The way he smacks his head has had me laughing for like 20 seconds straight
🤣🤣🤣🤣🤣🤣🤣
Josh could you show what to do with the oil afterward? Do you save it? Dispose of it? And if so how. Thanks
If you want you can pour the oil in a strainer into another container and that somewhat filters it and you can use it again. You can also pour it down the sink to dispose of it.
@@Butterbee1186 absolutely not am I pouring a full pot of oil down the sink!
@@helpigotaquestion I agree with you on that, your pipes might stay clogged till the end of time. You can strain through a fine mesh strainer and/or cheesecloth and store the oil for a short amount of time.
The only thing I could have suggested would have been adding in India style chicken to the mix. I'm Southern raised and enjoy good buttermilk style chicken but India has that beat, in my opinion, by a long shot. The way it is prepared, served - and most importantly - tastes is simply outstanding.
Southern Indian here. What kinda chicken are you talking about here. The ones from north India (tandoori chicken, chicken tikka) or the ones from the south (chicken 65, karaikudi spicy chicken)
@@ashwingopinath4634 I need your recommendation, which kind is most comparable to the two in the video? I want to make a huge amount of fried chicken lol
@coldhands. Nothing is actually. None of the indian fried chicken that I mentioned are breaded.
I’m always hitting my head of the pointiest corners of my house, especially in the kitchen. I laughed pretty damn hard also at your jokes. Also making chicken tonight. Thanks josh!
Soul food is American, period.
BBQ, Baked Cheese Macaroni. Chocolatechip cooky. Jumblaya, New England Clambake, Buffalo Wings, Cheese Cake, Grinders aka Submarinesandwitch, Cheesestake, cheesecake, Italian beef, Southern fried chicken.
Soul food tends to combine BBQ, Cajun, Creole cuisine, and West Indian items.
Do not put 160g of vinegar for the sauce, all you will taste is vinegar. 5 tablespoons is closer to 80g and even that was way too much. Use the recipe from the older Korean fried chicken video, which is around 20g.
It's like comparing Chinese food to Italian food. Just depends on what you're craving at the time. Korean fried chicken is excellent as well as american fried chicken!
6:27 🤣🤣🤣🤣
I’m here for that luxurious Korean chicken sauce 🤤
you know how i make my fried chicken(i live in austria)? i take chicken, cut it into relatively flat pieces, smack it with a hammer made for smacking meat, then its pretty much flat chicken meat. no bones. then comes the "breading"(idk if its called breading but thats what google translate says, its panieren in german). first cover the meat in flour, then eggs(dont just drop in eggs and use that for it, drop in 1-3 eggs, take a fork and "mix" the egg until it becomes one orange liquid.) and lastly, bread crumbs. the flour sticks to the meat, the egg sticks to the flour and covers any meat spots left behind, and the bread crumbs stick to the egg. then, put that in the frying pan, and boom. after a bit of waiting, the flour-egg-breadcrumb breading should look dark-orange/brownish, and the meat SHOULD be all done. cut the schnitzel(the meat with the breading) through the thickest part or middle just to be sure(thickest part is most reliable to check because if that part is fully done, the chicken is fully done.)
that yangnyum pronunciation was spot on ;)
Pro tip for fried chicken that has a similar texture to KFC's original recipe: Use milk powder instead of buttermilk, and an egg wash as the only liquid ingredient. Of course, having access to a pressure fryer would give the best results, but this is one thing most people get wrong when they try for a similar texture.
Made the sauce and it tastes really good wasn't expecting the big zesty kick to it. Very tasty and satisfies my craving for a new flavor.
Gave Korean Chicken a shot like 6 years ago and I got hooked, it’s my favorite fried chicken now!
Made this recipe with a few tweaks to the flour dredge to try and bump up the flavour but found the paprika overpowered it while not having enough salt. Otherwise turned out amazingly juicy and crispy!
6:53 a good showcase of good old conditioning
i am awaiting his take on fava beans and koshary.
i really want to see him do more middle eastern foods
Never had Korean Fried Chicken, so I'll have to make it! HOWEVER being a Southern Gal, LORD JESUS that FRIED CHICKEN LOOK so DARN GOOD, GAWD! I gotta stay with my roots for now.... TFS
I can't pick a favorite, they're both great in their own right
Black sound guy only got to hear the crunch, smell the chickens, but not have any. My soul cries inside.
The differences between Korean style Cried Chicken and Southern Fried Chicken are night and day Josh!! If I was Korean then I'm going to eat Korean, it's the sauce! But if I want Southern Fried Chicken then it's KFC!
It's okay to not be able to pick a favorite, they're both fantastic.
You've inspired me to cook to the point that I gladly cook for friends and family now. Thanks!
Gorilla species has unlocked: Ability to use fire
*now try and take on the humans*
edit: Its a joke about your username, don't take it the wrong way
I'd die for the Korean chicken, it is just looking so delish
Has anyone mentioned that K-chicken has to be paired with BEER?
Chicken n Beer is the go-to-combo.
josh should really try american sweets( donuts, pie,cake,etc) Vs indian sweets( gulab jamun, sandwich malai, gujiya, mawa cake etc.)
Definitely going to try making both of these at some point for my friends and see what they think, having them at the same time. Thanks for the recipes!
Also shoutout to the kitchen hood/extractor hood for stopping Josh before he tried to throw it back lol
I like asian styled fried chicken. There's a balance of batter to chicken, as western fried chicken sometimes has a higher batter ratio, thus can become quite tiresome after a while. Mist asian fried chicken will use potato or corn starch as well, which gives it a light crisp, where as the western fried chicken is predominantly flour, which is thick and can be hard
This is why I always get half and half when eating Korean fried chicken. Sure, the plain might not be as good as a piece of southern fried chicken, but both are so good, especially together.
Tip: to make your fried chicken more crispy use potato starch and not all-purpose flour, got this from Nick DiGiovanni
Nothing beats Indian tandoori chicken 😋
I'm making the Korean fried tonight for the family thanks Josh!!
Josh you need to try Persian food!! Check out “Ghorme Sabzi” and “Kabab Koobide”
They both look so good! I probably wouldn’t be able to pick, myself. 😋
Um...have u not tried actual Korean fried chicken...i guess not if u having trouble choosing
@@dosdahrk4504 I haven’t tried it yet, but I’m pretty sure I’d like it based off of the ingredients that are used.
Korea is the king of fried chicken. They do typical fried chicken better as well.
this is why the #1 seller menu in korea for fried chickens is half & half
JOSH I BOUGHT YOUR COOKBOOK! Literally found your channel like a week ago and have been binge-watching it. Decided to get the cookbook because I really enjoy your recipes, energy, and 'everything from scratch and better' approach. Plus, GOT-DANG, BRUTHER, MAKIN' MAH OWN MOZZA CHEESE? HELL YEAH!
Hey Joshua, I’ve been an advent watcher for a while now, and I was wondering if you could try to make a recipe for cardamom buns/rolls, I would love to see your take on it! :)
Make a basic sweet bread dough, like for danish. Put a teaspoon or two of ground cardamom in the dough. THis is what Finnish people eat for their coffee break.
This seriously tempts me to make my dad's recipe for fried chicken again. Been a while since I've had it, and it's really the only recipe of his I can make to remember him by.
I'm wondering if Josh would oppose to the "trick" dad taught me for breading chicken after it's buttermilk bath?
Double up on paper bags from the grocery store, fill with your flour/spice mix, add a chicken piece or two, crimp the top of the bag and shake like your life depends on it! Hahaha
Drop dad’s recipe
@@thatonegirlfrank5639 You can find it online from searching John Michael Lerma's Garden County, Recipe: Grandma's Iron Skillet Fried Chicken! :)
Now hopefully this message goes through, because I have posted 3 prior to this, the first with direct link to recipe, and they've all been taken down immediately with no notification. I swear I'm not trying to benefit in any way from sharing this recipe. He's been gone almost 10 years and the book can't be sold anymore. Idk why its not posting QQ
How about a half and a half? Korean called it "BanBan-Mumani" the perfact combination.
I have a Korean fried chicken shop... Yeah I get it. You nailed it. My sauce is different but the idea is very much on point. I love it