Korean Fried Chicken - One of my Top 3 favourite fried chicken recipes
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- Опубліковано 4 чер 2024
- Korean Fried Chicken has got to be one of the best fried chicken recipes of all time! Tune in this week and I’m going to show you how to cook it, plus some delicious sides.
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Ingredients
First marinade
- 2 whole chickens, cut into 10 pieces each
- knob ginger, grated
- 4 garlic cloves, grated
- 1.5 tsp salt
- 1 tsp fresh ground black pepper
Korean fried chicken sauce
- 1 tbsp peanut oil
- 6 tbsp Gochujang
- 6 tbsp tomato ketchup
- 3 tbsp hot honey
- 6 cloves garlic, crushed
- 2 tbsp rice wine vinegar (or apple cider)
- 0.5 tbsp salt
- 2 tbsp soy sauce
- 4 tbsp water
Dredge and frying
- marinated chicken from the first step
- 3L peanut oil
- 3 eggs
- 1.5 cups potato starch
- 1.5 cups flour
- spring onions and sesame seeds for garnish
Method
1. In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.
2. To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and sauté for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.
3. In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F.
4. Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well.
5. Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel.
6. Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.
7. In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well.
8. Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side. - Розваги
Important thing to remember. If someone in your family doesn't like spicy, you can always get a new family member 👍
😂
true true
I love spicy food but I can’t eat it as it could put me in hospital with my bowel condition 😢
Lame, If you can't cook without feeling the need to make it "spicy" then you just don't know how to cook.
Ha ha
This recipe’s very on point. As a Korean who worked at a fried chicken store I can tell this is very similar to how they made the sauce. For anyone wanting more ‘authentic’ experience with the sauce, add a lot more garlic, to a point where you’d think ‘wtf, this can’t be right’. And a dash of strawberry jam. + supplementing honey with starch syrup.
We've never combined plain flour with potato starch though. That's the only difference I see.
Strawberry jam... that's the secret
@@c.b.6582 reminds me of Japanese fried chicken, Karaage. Traditionally the starch was burdock root, later replaced with potato starch which has the same frying properties but has less risk of going bitter
Infact koreans use pre-mixed flour called chiken powder
How would this go if you either:
(A) put the sauce into the original mix with the egg & flours, or
(B) lathered the sauce on before frying the second time?
I ask because KFC has all of its flavour in the batter so it's not as wet and messy, etc.
What's not to like about Andy! As endearing as you are supremely knowledgeable - thank you Andy and crew, you are a joy to watch and learn from, no matter where you are or what you're cooking 🎉 Peace
I make korean fried chicken often as my wife is South Korean. I learned that every recipe in Korea is a variation but the taste is always similar . I guess everyone makes it a little different, you can put strawberry jam in the sauce, strange as it sounds and maple syrup along with the regular ingredients, actual chicken is simple with a dusting of curry powder and ginger powder before making what style of batter. I'm amazed that it hasn't yet become really popular in the UK perhaps its too spicy for most Brits . Its always best to double fry for that extra crunch. Super yummy
Indian food seems to be the winner in the UK. In Australia Korean food is super popular and we are SPOILT for choice. I actually think we get better than south Korea! (Our chicken is really good)
Hop on over to Hamburg - we've got a bunch of Korean restaurants popping up everywhere at the moment. If you're looking for fried chicken in particular, Kimchi Guys are the way to go, if you want Korean cuisine in general, then it's Yong.
Berlin is tops for Korean food, too
I love so much that there is zero bs with your videos. I love that you make a mess, that you adapt as you go along, that you say "ginger" instead of "garlic", but I think most importantly I LOVE that you haven't followed the trend of wearing black gloves while cooking!!! You're real and it is so damn refreshing!! Thank you so much!! Oh and I'm definitely gonnna try this one :) :)
My brother recently moved close to Koreatown in LA, and we have been eating a ton of absolutely delicious korean food (including KFC). This looks stunning Andy, watching this has me craving some right now
My favourite cooking videos on UA-cam, by far. I am amazed how well you can cook asian food, and how faithful your recipe always are!
In Australian cooking there's good representation from a lot of different cuisines, and quite often we learn directly from the people who bring their amazing food with them!
I don't often leave comments on recipe videos. I liked the fact this chicken recipe was all done in one boul, rather than dredging in egg and flour etc.
I cooked it this evening, it was an absolute banger. So much flavour in the chicken. I adjusted the sauce, and used skin on Thighs. We both loved it.
One of the best and easiest fried chicken recipes (compared to SFC) I have cooked.
I made this tonight! It was absolutely delicious!!! Thanks Chef!
all your missing is the beer to go along with it
Andy! I'm huge fan of you from korea. Thanks for cooking Korean fried chiken! By the way, when we eat chicken in Korea, we always eat it with korean style pickled radish. So, please make korean style pickled radish next time when you make KFC!
I love pickled radish!
Thanks for the tips!
BRO, YOU SHOULD BE THE NEXT JUDGE ON MASTERCHEF AUSTRALIA!! 😊😊😊😊❤❤❤❤
Hey Andy, love your videos especially the ones with all the cooking processes like in this one with the jointing of the chicken. It would be super helpful if you had a top shot camera for some of the knife technique sections of your videos if at all possible would love to see that in your videos. Keep doing great things, Cheers!
Hi Andy! Long time watcher here!♡
GREAT recipe, v. authentic but chilly kimchi with chilly chicken is a combo we rarely do,it's not as popular as sweet, tangy, crunchyyyy daikon cube pickles sold at every Korean chicken shops in Korea and given out in a small tub every time people buy Korean Fried chicken in Korea. I share these info as ethnic Korea.Maangchi has very accurate chicken mu (치킨무) recipe. It really compliments the spicy chicken. ❤ and acts as a palate cleanser.
Thank u for your recipes!♡♡♡
Andy, Chef, Legend! That looked delicious, I've never had Korean Fried Chicken but I think it could become my favourite. Thanks for educating, entertaining and sharing. Thanks to the team as well! Peace ❤
Andy NEVER disappoints!!! It was spectacularly crispy and moist inside! I didn’t use the sause but a spice mix of salt, onion and garlic,q.b.! Delicious!!!! Thanks Andy❤
My husband was stationed in South Korea for a year, and still talks about how amazing the fried chicken was there! Definitely giving this one a try.
Love how you left the backbone in. When I spatchcock a chicken I only cut one side of the backbone and leave it in. There is so much flavour there.
Got the book, love it!
Banana bread is ace. I’ve been looking for a less sweet version for awhile now.
In this video you mentioned keeping the carcass for stock, maybe another video idea?
Please chef, show us your take on chicken stock!❤
Agreed, let’s get a video for that stock, Andy has mentioned it a few times!
a stock and a gravy video!
Yo Andy! Love your content and this is one of my favorite dishes. Thank you for your take on this recipe. I will definitely try this one out!
Nice, Andy! I live in a very Korean community in NYC, and there is a great Korean fried chicken spot on my corner. Yours looks just as great! Excellent work!
That looked absolutely delicious! Very well done breakdown of the chicken.
If I might ask, could you make stuffed grape leaves, I’d like to see what flavor you’d incorporate in such a beautiful food.
i loved that he laughed when he spilled there at the end. Andy is truly the best chef on UA-cam
Great how relaxed this guy is, feels authentic compared to most chefs.
Your cookbook arrived today. Lovely book, can't wait to try them. Well done!
This is the recipe I’ve been waiting for! Thanks, chef. 🍗
More of these long form videos please!! Great work!
1 (best chicken ever).. Karaage is super close behind. cucumber side is nice.. but pickled side dish is far better. korean radish (mu) or pickled cucumber. just cuts through the fried oil taste and keeps you going back for more of the chicken!!! luv your stuff Mr Andy... keep going hard!!
My favorite chef loves my people's food
So amazing🇰🇷 Thank you
I live in Korea and you dropped this video at 11:16 PM....damn I gonna order one :(
전 새벽 세시에 봄…. 망…
Ive been looking for this video my whole life. Thank u
Hey chef it's look so good chef just love how u explained what u r cook has chef I have learnt so much watching u and ur chicken amazing
Your book arrived today, Andy. I'm so looking forward to trying more than a few of the recipes and tips.
Love your work Andy and the team, delicious looking Korean Fried Chicken! 😮
I really adore you, Andrew, you use such a great ways to inspire folks to cook ❤❤
my book arrived in the mail today mate absolutely over the moon can’t wait to try some recipes 👍🏻👍🏻
The "proper" side to a korean chicken would be pickled cube korean radish. 😋
This recipe looks amazing
got my cookbook last Friday! wow what a great cook book!! well done can't wait to get into some meals.
cheers from Canterbury👍
Greetings from El Salvador! Thank you for so many delicious recipies and amazing content chef. Cooking has always been my passioon but due to life it is nothing but my hobby; thanks to your channel I have improved my cooking skills and decided to enroll in culinary school to make it my career. I am starting next month and I am super excited! Can't wait to get your book 🔥 -Daniel
Thanks so much, this made my day! Good luck in culinary school.
@@andy_cooks thank you chef!
@@danielrivera2983Have fun ♡
@@danielrivera2983 How is it to live in El Salvador ? I have been considering living there for awhile now. How is the weather ? Restaurants? The more details the better. Thanks.
A risky place currently with the coup etc😮
Ever time I see Andy I start getting hungry...
Def also in my top 3! My favorite so far has been nashville hot chicken! such a great balance of flavors when you have the honey drizzle too 🔥🔥
Fantastic, must try this soon, Thanks
Did this recipe tonight and it didn’t disappoint. 😌😋😁 thank you Andy 🌟
Planning all the ingredients I don’t already have a few days ahead 👀 down to the fryer scoop. 😁
Wow that's fantastic receipt thanks
thanks for showing how to cut the chicken properly! thanks!
Hey Andy, my new cookbook made its journey to Switzerland...Thank you🙏😎 Kimchi Fried Rice for dinner today
Thank you Chef. 😋👍🏻
Thank you for sharing ❤
love andy’s videos 😭
Andy, this looks amazing, absolutely mouth watering. I love me a good crispy korean fried chicken. I need to try this one!
Definitely love any kind of fried chicken…. Korean is up there. I recently made Chinese whole fried chicken. There’s Chinese five spice in the seasoning and the outside doesn’t have the big crunchy bits, but very crunchy. Was shocked how much I loved it. My favorite has to be Nashville Spicy Fried Chicken though. ❤
That looks fantastic, with or without the sauce!
Ordered the book, looking fwd to some great eats YUM.
Definitely using this recipe! My wife will love this
Thank for recipe Mr
Yes! Finally a Chef that can mess up the counter just like me 😂
Man, I’m happy to see all those pre orders sold out. You deserve that success!!!
Can’t wait to see it on Amazon.
Andy is an amazing chef
wow, amazing chicken. thank you
This fried chicken is a huge banger.thanks for the recipe
That looks absolutely amazing
Really amazing and Unique recipe..
Vielen Dank für ihre Bemühungen gegeben haben....! A guten Appetit & Sante
Love it Andy.....thanks for the vid👍👍🏴
Great video!
In Hawaii, we have know Korean Chicken as something very different. This version has made its way to the islands recently but like with so many other things, we have the way we grew up with.
Got my book this past Monday!!!!
Showing some love from Las Vegas and subscribed I was in Melbourne for 3 months not much Mexican food there but was still a good time while I was there
I'm glad we get to see the mistakes, struggles, and messes while you cook. Makes me feel better about my... uh... methods XD
Andy, keeping it real in the kitchen, not completely organised, fighting with product packaging, making a mess, and substituting the odd ingredient. End result looks delicious though. Legend
I once had a leftover brine after fermenting chillies for a hot sauce, I thought I would use it to marinate the bird. Hands down the best fried chicken I've ever had, would reccomend fermenting hot sauce just for this purpose alone really
Looks very delicious!
Thats got to be top 3, but we'll see after your tour of Texas! Top work mate. Looking forward to next week's videos!
Received your cook book fella thanks it’s great
wow ilove it i try this its looks yummy thank you sir for shering this reciep
I just made this chicken exactly the same way like you did. What a banger man
From North East 🇮🇳
❤ it.👍
Got my copy of #Andy cooks the cookbook. Today looking forward to whipping up some of your dishes out of it. Thanks 👍
Hey, Andy... Thank you for the recipe and video, as it is easily one of my favourite variations of fried chicken. Keep up the great work.
T
Thanks, will do!
Korean fried chicken consistently gets rated as the best in the world, and its well worth the praise ❤🎉
Been a while since I've watched your videos (just too busy!) - your production value got so good!!!
love your work sir.
Im tryin this
One of your best posts mate
Thanks for sharing amazing recipe and very detailed and nice content good job 👍
From Las Vegas
Korean fried chicken in my opinion is easily the greatest fried chicken out there. Tops any fast food chain 💯
Great recipe Andy… hope all is well
My name is also andy and I'm a cook, and for me my 3 top fried chickens are (not in ranking sequence) salt and pepper Chinese fried chicken, Korean spicy fried chicken and Jollibee fried chicken 😂 yeah proud Filipino here ❤
Thank you !
Love it! ❤
I love you man! Gonna do this for sure
one of the greatest things about Andy is that he isn't arrogant just because he is good, or as we say in Brasil, ''caga regra'' (shits rules lol)
Mmmm fried chicken looks amazing yummy. 😋😋😋
So good
I'm from India I lyk ur videos. It look neat clean. No newscence. I'm watching continuously no boaring. Ur wife smile too good. ur great chef sir.. more than Jordan sir .
Looks Delicious Andy! Now I want some Korean Fried Chicken =)
Hey Andi! really enjoyed your cooking, even more the fact you did a mess with the flour and you did not edit the video like most chefs do, we all make a mess cooking and for one, i enjoy it haha. if i may recommend, replace the regular ketchup with banana ketchup and be generous with it, its a game changer
Nice looking fried chicken, Andy! I'm sure the sauce was tasty.
I think this would benefit from a little buttermilk marinade, and I'm definitely giving it a shot soon!
I'm also stoked to try your jerk chicken recipe! 😁
Cheers, Legend!
Nice man. best regards from Sweden.
Love it dude🎉🎉🎉❤❤❤
Hey Andy, I’ve followed you on UA-cam now for some time, and it’s all ways pleasure to watch you cook. I followed your link for your cookbook and the eu edition was sadly sold out, du you have an estimate on when it’s back in store?