@@SchoolofWok is it ok to use mild ssamjang instead of gochujang? I have never made these before, but I really want to. I am just worried about whether or not the taste will be too different. Would really appreciate a quick answer! Thank you, and great channel!
I spent a year in Korea, and I've had chicken like that, it's to die for! I've also had deep fried chicken feet and the best ramen noodles in my life there. I really miss Korea; it was a real adventure in more ways than just food.
Made this today! Phenomenal result. The first time I get restaurant quality Asian food at home. Thank you Jeremy for the instructional vid and I love your teaching style. Thank you!
If you have a spot in your yard you don't want weeds to grow (or much of anything else. Just dump it on the ground. I live on a farm and have lots of places to pour it in my woods... PS ONLY do this with editable oils, never petroleum oils!
You sir are a genius! I am suffering from major depression, but watching your videos provide me with a respite of relief if only for a brief spell. Thank you so much for sharing your skills and knowledge. I am so impressed with your ability to educate the lay person.
I just made these for dinner and they were awesome, so full of flavour. Instead of frying though I did them in the oven, spraying down a cooking sheet with cooking spray and 40mins @ 425F turning once halfway. With the cornflour coating they still come out crispy from the oven albeit not a crispy if fried; still really good though.
I like that you keep the wing tips on. So many other cooking channels throw them away But the wing tips are the best part. Sure there is little meat, but there is still skin, and it gets the crispiest. I'd buy a bag of wingtips if I could find them in the grocery store
Trying this recipe this week for sure. Jeremy and this channel is probably one of the best instructive and easy to follow ways to replicate their great recipes. I have been following and using their recipes for just over a year now and I'm now a hero when I cook Chinese food for my family. My daughter is now into Korean food so I'm excited that I'm going to surprise her with this recipe. I'm lucky I have a proper Thai street food wok burner and can gain the big heat needed, I think that's a huge advantage. Thank you Jeremy and your team. Posting from Bangkok
Amazing recipe! I did one thing different. First put the wings in the oven on medium heat for 30 mind fully covered with tin foil. Then when they cooked down I continued with your method. The chicken was juicy and really tender inside with a very crispy skin.
I have seen Korean fried chicken on a lot of channels and they have not made it "seem so complicated". I think you might of just not been watching, most korean fried chicken recipes are simple. ....
Hi Jeremy in Trinidad in d Caribbean we love chicken mostly fried and I am a wing lover so it's nice of you to give us such a delicious looking meal. Come visit Jeremy smtime we will cook for you try d Caribbean delight of fruits fish vegetables you may not go back to England lol. Be safe enjoy keep smiling stay healtby
The wok handle should be turned to the left, if you are right handed. And to the right, if left handed. It should not be left sticking straight out. In my safety opinion😉💚 Mom taught me that😄
you seem to know your home frying shit, how do you dispose the oil? I've never deep fried anything at home and as far as I know you shouldn't just spill it down the drain
Thank you for this video. I have not yet made these but look forward to it. For the sauce, you mention adding mustard for spiceyness. Is the spicey coming from standard yellow mustard or Chinese hot mustard.
Great fun I tried a different recipe and I think their sauce was better (it eas redder, anyway) from the look of it but your chicken is far better. I will always deep fry with a wok in future!
Excellent job well done you always give us the best simple to prepare I will prepare some my friend love the preparation and ingredients chicken looks delicious love the sauce 🤤
This looks good! I like how he stared at the camera like don't walk away! LOL! Some people will and that's a bad deal especially when frying foods! 😩🤣😂😂
Hard to find places that have actual spicy food here in Colorado, most people here can’t handle any kind of spice and I’ve only found a few places that have spicy food that is actually considered spicy in Asian culture lol
I have made this twice now! The best ever and so tasty with all the flavors! Thank you for sharing this! Im making a batch for New Years Day for family are coming over and they never tried it! You are enjoyable to watch and love that wok joke...i would adopt you as a son if i could!! Lol 😂❤
@@DukeMundi not if you cook it only for 4- 5 mins let it rest again cook for 3-4 mins but sightly higher heat. If you dont have that time just cook on medium flame for 10-12 mins as shown in the video
What most people don't want to get credit to and understand I love different diversities when it comes to frying and cooking food healthy or just so great and tasty but overseas fried Chicken came from the African American gi's that taught most of the Asians over there how to fry chicken and... So do respect to the African-American culture but I will say I love the diversity in all types of ways of frying chicken with beautiful sauce I come in the cook for the beautiful recipe I love Asian food just to put that out there LOL superb fantastic amazing
I do everything the same as you except I Marinate the chicken over night with the ginger and garlic then place on the smoker for 30 minutes or so with Pecan wood around 250 F or 121 C max then I do the coating of the chicken fry it and coat with the sauce you make delicious to me making food is not about copying someones recipe 100% sure the first couple times but after make the recipe your own
Loved the video! I wish there was an alternative suggestion for a sugar substitute, for people who can't eat sugar. For people who can, I highly recommend using Coca Cola instead. It fantastically pairs the garlic, ginger and gochujang. I think it's much better than sugar or honey.
CornFlour or Corn starch? This is the only recipe where I saw someone say Cornflour whereas a lot of other recipes say Corn Starch. Since you made this recipe could you clarify if Cornflour works just as fine?
This is one of the most criminally underrated channels on UA-cam. I made this tonight and it was incredibly good.
Thanks! Glad you enjoyed it - Chris
@@SchoolofWok is it ok to use mild ssamjang instead of gochujang? I have never made these before, but I really want to. I am just worried about whether or not the taste will be too different. Would really appreciate a quick answer! Thank you, and great channel!
I gotta make gochujanggg at my home first before 😁😁😁😁
m
Agree 💯
I spent a year in Korea, and I've had chicken like that, it's to die for! I've also had deep fried chicken feet and the best ramen noodles in my life there. I really miss Korea; it was a real adventure in more ways than just food.
I have a bag of chicken feet in the freezer (from harvesting my own meat chickens) and I need to learn how to deep fry them!
@@ChickensAndGardening Egg wash, flour, hot oil (375 deg.), take out when golden brown. There ya go!
quit yapping unc
@@whwahhdsh Yes, master. Shall I shine your shoes?
@@saxon1177 yes
I followed this recipe and it was successful. Everyone likes it. Thanks
Made this today! Phenomenal result. The first time I get restaurant quality Asian food at home.
Thank you Jeremy for the instructional vid and I love your teaching style.
Thank you!
was it crispy or no with all that sauce ?
Great...ummmm❤
The hardest part of deep frying at home is getting rid of the oil afterwards! Looks delicious Jezza!
Just tip it down the sink. Never hurt no body... *Yes I'm just kidding*
Strain it, put it back into the container. You can reuse numerous times
We reuse ours a few times then put it it an old bottle for the recycling centre but it is a pain
@@Silverstreamhomecrafts better than the expense of purchasing new each time
If you have a spot in your yard you don't want weeds to grow (or much of anything else. Just dump it on the ground. I live on a farm and have lots of places to pour it in my woods... PS ONLY do this with editable oils, never petroleum oils!
Who's just found this channel and is just binge watching all the vids🤗🙌
Fabulous channel, love it💗
We glad you're enjoying them! - Chris
You sir are a genius! I am suffering from major depression, but watching your videos provide me with a respite of relief if only for a brief spell. Thank you so much for sharing your skills and knowledge. I am so impressed with your ability to educate the lay person.
I hope you find your way to a better place, stay safe, and love yourself!
I am sorry to hear this. Help is here if needed. Watch car cleaning videos for respite, too :)
Inshallah you get thru this
Yes, Korean chicken is 💯💯💯. So crispy and yet tender with multi levels of delicious flavors. Mouth is watering!!!
Your belly is full and happy
I just made these for dinner and they were awesome, so full of flavour. Instead of frying though I did them in the oven, spraying down a cooking sheet with cooking spray and 40mins @ 425F turning once halfway. With the cornflour coating they still come out crispy from the oven albeit not a crispy if fried; still really good though.
You had baked chicken then.
@@jordanbabcock9349 Facts
@@jordanbabcock9349 no shit sherlock
sounds disgusting. Just have it has a treat and do it properly.
Great idea!! 💚
Awesome recipe, made these twice already, they were so tasty my hubby couldn't get enough of.
It's certainly addicting! - Chris
Made tonight.. demolished very quickly with lots of "mmmmms" and ah "hhhhs" and "you can make this again Mum!" Thanks
So very well explained. Hat's off, Jeremy!
I instantly stored this link.
I truly liked the sauce recipe, I was looking for this flavor, thank you so much for sharing! ❤
Its School of Wok, i can click like knowing it will be amazing and as usual Jeremy does not fail to deliver.
I can click and what are you talking about, they don't deliver food? It might be amazing but they do not deliver food, you kidding yourself :P
@@kardainzr161 Not at all, the sentence is correct for English in England and im sure the team know exactly what i am saying :)
@@stever456 I'm sure you misinterpreted my comment. Have a good day and Live long and Prosper!
I like that you keep the wing tips on. So many other cooking channels throw them away
But the wing tips are the best part. Sure there is little meat, but there is still skin, and it gets the crispiest.
I'd buy a bag of wingtips if I could find them in the grocery store
tips are the best.
Correct. Crunchy tips are a sign to tell if the wings are properly cooked through.
All other Korean fried chicken videos I’ve seen are fried twice the first time to cook thoroughly and second for the crispiness
I was wondering the same thing
Trying this recipe this week for sure. Jeremy and this channel is probably one of the best instructive and easy to follow ways to replicate their great recipes. I have been following and using their recipes for just over a year now and I'm now a hero when I cook Chinese food for my family. My daughter is now into Korean food so I'm excited that I'm going to surprise her with this recipe. I'm lucky I have a proper Thai street food wok burner and can gain the big heat needed, I think that's a huge advantage. Thank you Jeremy and your team. Posting from Bangkok
Amazing, glad you like the videos! Very nice to read comments like this, keep on wokking! - Lee
Amazing recipe! I did one thing different. First put the wings in the oven on medium heat for 30 mind fully covered with tin foil. Then when they cooked down I continued with your method. The chicken was juicy and really tender inside with a very crispy skin.
Made this chicken today and all of my family complimented me saying that this was the best chicken they’ve had in a while
Hello son, I have liked your recipe. From long time I couldn, t found recipe in description. You made easy for me. I like you and I love you son.
I’ve seen Korean fried chicken on other channels and they’ve made it seem so complicated. Jeremy, you’ve done it again
I have seen Korean fried chicken on a lot of channels and they have not made it "seem so complicated". I think you might of just not been watching, most korean fried chicken recipes are simple. ....
@@kardainzr161 Think he means they add loads of ingredients that are harder to obtain
Korean Fried Chicken can be further made simpler without the sauces he is using... there is such a thing as a plain sauceless Korean Fried Chicken
@@MedalionDS9 But it is no where as good
@@FREDCOMICS That's subjective... some people may not like the sauce. I have been known to order half plain, half sauced, get the best of both worlds.
Looks delicious! I would remove the inedible wing tips myself. Also, what do you do with all the residual deep-fry oil afterwards? Can you reuse it?
Yes, just strain it with a strainer and you could reuse the oil again.
Oh mate, that looks amazing!!! The neff wok burner looks good too, might check that out
Yep I thought that too, advertising as it should be, letting us know about a beneficial product 👍
It’s all about double frying the chicken, always get a better result!
Hi Jeremy in Trinidad in d Caribbean we love chicken mostly fried and I am a wing lover so it's nice of you to give us such a delicious looking meal. Come visit Jeremy smtime we will cook for you try d Caribbean delight of fruits fish vegetables you may not go back to England lol. Be safe enjoy keep smiling stay healtby
The coating is made differently in Korea, you make a batter to coat the chicken, then tossed in dry flour mix, which makes the coating extra crispy
I was sold and subscribed immediately. Same first name and love of yard bird ❤😂
That's fantastic! We're thrilled to have you as a subscriber. Welcome aboard!
The wok handle should be turned to the left, if you are right handed. And to the right, if left handed. It should not be left sticking straight out. In my safety opinion😉💚 Mom taught me that😄
Koreans are Kings and Queens at frying chicken.
They truly are. - YOLO
Its almost 2am and im hungry💀
"Deep frying at home is not that difficult" … glances over at the chip pan and nods in agreement 😃
you seem to know your home frying shit, how do you dispose the oil? I've never deep fried anything at home and as far as I know you shouldn't just spill it down the drain
@@HCoreSoldierKili put it in a sealed container and dispose of it in the rubbish as usual, do not pour it down the drain.
Another Amazing recipie for me to try...Thank you kindly
Thank you for this video. I have not yet made these but look forward to it. For the sauce, you mention adding mustard for spiceyness. Is the spicey coming from standard yellow mustard or Chinese hot mustard.
Terrific video 👍 and presentation as always. I just love the real KFC 😃 That one thumbs down on this video must’ve come from an actual chicken 🐔.
No the dislike is from me
@@susanangelcakes5384 💀
Love the detail explanation, even I done this before I learn something new baking powder. Really good video. Thank you
I used this as inspo for air fryer wings and they were SO crispyyy and juicy. Better than fried even! Thank you!! 😊
We've got a few air fryer recipes on our channel, give them a watch! - Chris
Love this guys style of talking, kentish boarding school accent with a cheeky chef flavour.
Loved the vid mate, and you are sensational.
I am so hungry after watching this. Nothing will be as good as that chicken looks
Frying process very well explained. Thanks 🙏🏼🙌
Great fun I tried a different recipe and I think their sauce was better (it eas redder, anyway) from the look of it but your chicken is far better. I will always deep fry with a wok in future!
I love how much this channel has grown. You do an amazing job. Thank you for the videos
Look very delicious 🤤😋 I love different kind of chicken
Korean fried chicken 🍗 delicious 😋☕🤤🇰🇷🇰🇷🇰🇷 thank you
Yummmm yummmm yummmm I made these tonight I have to say we chewed the chicken right down to the bones none left now thanks Jeremy
Time to make some more!
Korean fried chicken is perfectly balanced with no bugs whatsoever
I made these wings and omgggg I’m addicted! You’re awesome 🤩
Enjoy! - Chris
Thank you for sharing this recipe and with all that pizazz and charisma!
That sauce is killer. Instead of wings, I made nuggets with this sauce and couldn’t get enough.
My favorite! My nephews introduced me to Korean food in New Jersey. Now, I have to try this recipe in the oven. Thanks for sharing.
Korean chicken is always right. Thanks!!
Excellent job well done you always give us the best simple to prepare I will prepare some my friend love the preparation and ingredients chicken looks delicious love the sauce 🤤
Made these for dinner last night and they were absolutely incredible! Thank you so much for sharing!
Loved the video with Doherty and Harry. Definitely going to give these a go!
Masterclass
made this for school real good
What kind of oil are you using?
I like eat chicken and love your videos ❤ thank you for sharing 👍👍👍
This looks good! I like how he stared at the camera like don't walk away! LOL! Some people will and that's a bad deal especially when frying foods! 😩🤣😂😂
Love the part when you say.... "don't walk away!" Hahahahahaha. OK point taken:)
😁
Mate you're bloody brilliant cheers from Australia
binge watching this in my final 2 hours of my intermittent fasting window ❤❤❤
WOW SO YUMMY THANK YOU CHEF GREETINGS FROM THE PHILIPPINES ❤
Oh man.. i've just tried it! This is so delicious!!!
Glad you liked it, it's one of our favourites! - Chris
Thank you for sharing this recipe. I tried it and its so yummy 😊❤
Watch this video before you eat!!!!! If you watch it before you go to bed, you'll get hungry.
Best channel name I seen in a long time..👏
I was just wondering how many fries will that oil keep for ? When should I get rid of the oil ? Thank you for your humour and your explanations ..
Lol get rid of it straight away
Hard to find places that have actual spicy food here in Colorado, most people here can’t handle any kind of spice and I’ve only found a few places that have spicy food that is actually considered spicy in Asian culture lol
Trying this next! Can't wait
I wonder if you can fry it in a Airfryer?
I love Korean Fried Chicken, thx for sharing the recipe!
Thanks for very good recipe.
I have made this twice now! The best ever and so tasty with all the flavors! Thank you for sharing this! Im making a batch for New Years Day for family are coming over and they never tried it! You are enjoyable to watch and love that wok joke...i would adopt you as a son if i could!! Lol 😂❤
Great! How did it go down on New Years? - Chris
Awesome Chris!! Everyone raved about the flavors and so now, looks like I must make it again!! Happy to follow you! 🇨🇦 🍁
It's even prettier when topped with chopped scallions.
Fantastic!!! Great information, Jeremy, you will go far…..thank you
Your a star🎉
How long can you leave it with the batter on? Can I make early on in the day?
Love your recipes!!! Egg drop soup IS Yum!!!
I just made this recipe and it is absolutely amazing. Umami 100% delicious! TY
Thank you for your delicious recipe. I wonder if you have recipes for different sauce flavors. My kids can't eat spicy food. Thank you ❤
Love it thanx
God is with you all godbless and your families and everyone in the world amen
Yes. Omgoodness. Thank you
Wow!! awesome presentation & excellent preparation 😍❤️ looks yummy 😍❤️stay connected😍😍Thanks for sharing ❤❤
"Don't lose your sizzle" thanks chef
I made this. Gochugang is very salty so I did half soy sauce and half water. It was EXTREMELY good.
We usually double fry the chicken 😊
It's even better double fried! - Chris
No double fry on the chicken? Gotta double fry!
You're right! Double fry is the trick for crunchy fried chicken.
Trick for over cooking
@@DukeMundi not if you cook it only for 4- 5 mins let it rest again cook for 3-4 mins but sightly higher heat. If you dont have that time just cook on medium flame for 10-12 mins as shown in the video
Double fry too greasy in my experience. But yes it is crispy
@@mg-by7uu I prefer dredge then flour let rest a few minutes. Reflour before frying
Woow looks amazing have to try it
What most people don't want to get credit to and understand I love different diversities when it comes to frying and cooking food healthy or just so great and tasty but overseas fried Chicken came from the African American gi's that taught most of the Asians over there how to fry chicken and... So do respect to the African-American culture but I will say I love the diversity in all types of ways of frying chicken with beautiful sauce I come in the cook for the beautiful recipe I love Asian food just to put that out there LOL superb fantastic amazing
I personally with the oil just put my fingers inside the make sure it’s hot enough always work to me.
definitely I was salivating too thank you =)
Do you use a cast iron wok, or can you use any kind of wok
Many thanks for a lovely recipe. Best wishes from New Zealand.
I do everything the same as you except I Marinate the chicken over night with the ginger and garlic then place on the smoker for 30 minutes or so with Pecan wood around 250 F or 121 C max then I do the coating of the chicken fry it and coat with the sauce you make delicious to me making food is not about copying someones recipe 100% sure the first couple times but after make the recipe your own
Loved the video! I wish there was an alternative suggestion for a sugar substitute, for people who can't eat sugar. For people who can, I highly recommend using Coca Cola instead. It fantastically pairs the garlic, ginger and gochujang. I think it's much better than sugar or honey.
Use a ripe banana for the sauce
Thanks!
This guy sounds like when Uncle Roger picked up an accent😅😢😅😂
Made this today.. just delicious
Glad you enjoyed! - Chris
CornFlour or Corn starch? This is the only recipe where I saw someone say Cornflour whereas a lot of other recipes say Corn Starch.
Since you made this recipe could you clarify if Cornflour works just as fine?
Making a variation of this right now.
Thank you for the recipe!! 😁👍
How did it go? What did you change? - Chris
Love to try cooking this one day for my family. Thanks for the recipe
Let us know how it goes! - Chris