Korean Fried Chicken - One of my Top 3 favourite fried chicken recipes

[@cr0wn9001]

Important thing to remember. If someone in your family doesn't like spicy, you can always get a new family member 👍

[@mangostickyrye]

😂

[@pokernicky]

true true

[@johnnygunz2040]

I love spicy food but I can’t eat it as it could put me in hospital with my bowel condition 😢

[@crimeunlimited]

Lame, If you can't cook without feeling the need to make it "spicy" then you just don't know how to cook.

[@Notapplicable8]

Ha ha

[@Gluodin]

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.

[@Chris_Bonner]

We've never combined plain flour with potato starch though. That's the only difference I see.

[@pyrogenetix]

Strawberry jam... that's the secret

[@rakdoss8455]

@@Chris_Bonner 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

[@house.m.d]

Infact koreans use pre-mixed flour called chiken powder

[@lolly_bread]

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.

[@Blinky4321]

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 :) :)

[@lindsaymontgomery7981]

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.

[@nancydelu4061]

My dad,too, stationed in Korea. I grew up with a dozen hens, courtesy of my dad's respect for what he learned there from "dai dai " or some person he thought very very well of.

[@littlewesternwoman]

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

[@SpinAroundU]

My favourite cooking videos on KZbin, by far. I am amazed how well you can cook asian food, and how faithful your recipe always are!

[@All7777Fever]

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!

[@erstwhile6163]

Australia is blessed with so many nationalities all who have brought their cuisines and shared their expertise. We are very lucky in this way.

[@keanencarguez4203]

I'm a Filipino. For me the Korean style fried chicken is the best ingredients. So yummy, flavorful sweet, sour and salty. Asian fried chicken so yummy....

[@christidy432]

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

[@sheshd]

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)

[@tillonoma6155]

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.

[@Locomaid]

Berlin is tops for Korean food, too

[@georgeprout42]

I find KFC much too sweet, but I've seen a few people mention strawberry jam. Does it add much beyond the sweetness? Our local "bap" place makes it so that you can almost feel the diabetes kicking in.

[@BL2024-d2k]

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!♡♡♡

[@garethbranigan9277]

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.

[@ycanionlyevafind1sok]

I love that Andy struggling with packaging was left in; it makes us all feel that little bit better about ourselves

[@clperson17]

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

[@Dark_Reaper_86]

You *can* fry in olive oil as long as it's not EVOO or extra virgin olive oil. The EVOO is the first press and is the most olive like in flavor, but it's also more meant for salads, or topping a dish for a bit of extra flavor. To fry you want regular olive oil, or refined olive oil. It's much more heat resistant and a lot more neutral as well. EVOO only has like a 250-300F ish smoke point for shallow frying or a quick cook like a fried egg, where as refined olive oil is more like 350-400F. Which is about what you want for deep frying. Something like canola, peanut, vegetable, or grapeseed oil is a lot higher than olive oil though, closer to 450-500F. That's why most chefs and whatnot tell you to use those for high heat/deep frying

[@FivesFives]

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

[@mdc2312]

I made this tonight! It was absolutely delicious!!! Thanks Chef!

[@MrFordy90]

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!❤

[@nathanharris6949]

Agreed, let’s get a video for that stock, Andy has mentioned it a few times!

[@robonguitarnz]

a stock and a gravy video!

[@simonag153]

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❤

[@barryhenderson2732]

Can't stop watching your videos everything is well explained and simple can't wait to try your lamb biriani recipe

[@2Wheels_NYC]

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!

[@andrewpirie7973]

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

[@nikman2]

i loved that he laughed when he spilled there at the end. Andy is truly the best chef on KZbin

[@dabol6786]

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.

[@Kent-Eric]

Nice to see this professionalism. Chicken on a plastic cutting board is so right ✌🏻 Have seen so many ”KZbin home chefs” that cut chicken on a wooden cutting board.

[@erstwhile6163]

I think wood is ok depending on the orientation of the wood grain. End grain is good lengthwise, maybe not- something to do with natural oils more readily available !?!?

[@takoyakiorigin3930]

I do it with Honey and Gochujang sauce then serve with Kimchi on the side and some pickled veggies

[@A_Dash_of_me]

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.

[@mandygrobler9958]

Definately number 1. I made it yesterday and it was totally delicious. I did the dry batter and wet batter but will try your way next time. Thanks Andy. You’re a legend.

[@mattbellamy-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@MandyGrobler]

I made it your way and it’s so much easier. I did a pile of Korean sides to go with it and it was a hit. Thanks again legend

[@mattbellamy-id]

that's nice to hear. Where are you writing from? are you a good cook?

[@mandygrobler9958]

@@mattbellamy-id I’m in Perth. My Aunty calls me a domestic goddess lol. I love pottering around my kitchen but I’m waiting on surgery on my back and then when I’m recovered I’ll be cooking up a storm. I did kfc your way and it was heaps easier. I made some Korean sides with it. Thanks Chef

[@mattbellamy-id]

That’s nice to hear.

[@JoeSarah-z8s]

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!

[@danielrivera2983]

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

[@andy_cooks]

Thanks so much, this made my day! Good luck in culinary school.

[@danielrivera2983]

@@andy_cooks thank you chef!

[@gabriella2682]

​@@danielrivera2983Have fun ♡

[@matprotium1205]

@@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.

[@glennfoster5431]

A risky place currently with the coup etc😮

[@mossga]

Great how relaxed this guy is, feels authentic compared to most chefs.

[@ignisraendl3721]

got my cookbook last Friday! wow what a great cook book!! well done can't wait to get into some meals. cheers from Canterbury👍

[@brian4925]

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!

[@cornishpasty4344]

I love pickled radish!

[@andy_cooks]

Thanks for the tips!

[@padders1068]

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 ❤

[@GrenadeMK3]

I live in Korea and you dropped this video at 11:16 PM....damn I gonna order one :(

[@dette12306]

전 새벽 세시에 봄…. 망…

[@benclayton3762]

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!

[@benjaminblakemore9704]

BRO, YOU SHOULD BE THE NEXT JUDGE ON MASTERCHEF AUSTRALIA!! 😊😊😊😊❤❤❤❤

[@llamallamaduck4450]

Can confirm that the cookbook is fantastic, absolutely buy it

[@-EchoesIntoEternity-]

all your missing is the beer to go along with it

[@gsmith8098]

Yes! Finally a Chef that can mess up the counter just like me 😂

[@Sambell3936]

Did this recipe tonight and it didn’t disappoint. 😌😋😁 thank you Andy 🌟

[@Sambell3936]

Planning all the ingredients I don’t already have a few days ahead 👀 down to the fryer scoop. 😁

[@karl4834]

Your book arrived today, Andy. I'm so looking forward to trying more than a few of the recipes and tips.

[@mongolteron7018]

From North East 🇮🇳 ❤ it.👍

[@ammuka]

Your cookbook arrived today. Lovely book, can't wait to try them. Well done!

[@Tengokujin]

4:15 I want to point out that plastic cover is usually removable, so you can remove it before peeling back the seal. 4:33 I see Andy figured it out.

[@tankq888]

Looks Delicious Andy! Now I want some Korean Fried Chicken =)

[@joshuaworth9876]

I'm glad we get to see the mistakes, struggles, and messes while you cook. Makes me feel better about my... uh... methods XD

[@TheDevnul]

Man, I’m happy to see all those pre orders sold out. You deserve that success!!! Can’t wait to see it on Amazon.

[@johnsperka2253]

In my house the back bone cut into 2 pieces are parts favorite! I have to save out the back for my mom- you got your tinder loins and a lot of chewy chickeny goodness.

[@okramkumarsingh564]

Andy, what did you do with the leftover oil from deep frying the chicken? Can you please suggest how to utilise it.

[@leeonj-pr2dv]

My favorite chef loves my people's food So amazing🇰🇷 Thank you

[@sbl3742]

The "proper" side to a korean chicken would be pickled cube korean radish. 😋

[@chappy3125]

Korean fried chicken consistently gets rated as the best in the world, and its well worth the praise ❤🎉

[@corporateGuy89]

Been a while since I've watched your videos (just too busy!) - your production value got so good!!!

[@Bad.Pappy.Official]

When I lived in NYC, I discovered BonChon and KyoChon. Absolutely delicious! 🤤🔥🍗

[@aaronmichel6059]

Korean fried chicken in my opinion is easily the greatest fried chicken out there. Tops any fast food chain 💯

[@ErikPoloa]

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.

[@seoulbistro]

Absolutely right Korean Fried Chicken is the best!

[@Roxomus]

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!

[@bhldr4317]

I really adore you, Andrew, you use such a great ways to inspire folks to cook ❤❤

[@monicadgarcia]

This is the recipe I’ve been waiting for! Thanks, chef. 🍗

[@tanthiennguyen9308]

Vielen Dank für ihre Bemühungen gegeben haben....! A guten Appetit & Sante

[@lynworthington6569]

Hey dude..... are you a kiwi? A whole new fan base! Love your prep of food, uncomplicated and real❤

[@debbiereilly900]

Mmmm fried chicken looks amazing yummy. 😋😋😋

[@andy_cooks]

So good

[@raparthijyothirmaye7383]

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 .

[@nicholasfarrugia1647]

This fried chicken is a huge banger.thanks for the recipe

[@RichAllen3242]

That’s a Banger Chef! 🤜🏻🤛🏻

[@SupercarrolBROS]

More of these long form videos please!! Great work!

[@franky9fingers]

Hey Andy, my new cookbook made its journey to Switzerland...Thank you🙏😎 Kimchi Fried Rice for dinner today

[@saikishoresiripurapu524]

Thank you Chef. 😋👍🏻

[@ruxp10]

Ive been looking for this video my whole life. Thank u

[@m.theresa1385]

Yum! .. it’s *all* good .. I’ll just pick ;)) (there’s something very satisfying in breaking down a chicken. I cook the back and other boney bits too. I enjoy the bones, just as my mum did)

[@pierrechevalier20]

Korean fried chicken is the best for my palate, love it ❤

[@tarasensei]

Great video, but I was laughing my butt off as Andy couldn't open either containers without a struggle! 🤣😂🤣

[@nimrodlevy]

thanks for showing how to cut the chicken properly! thanks!

[@misterrryossso3850]

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 ❤

[@Y_U_R_J]

Great Recipe and thanks for the video. I am just wondering. How would the chicken turn up if you first it normally. Then dip it in the sauce and the refry and top the chicken with the other half of the sauce. Any thoughts on that?

[@HanRols]

I love your videos

[@andrepretorius4702]

Ever time I see Andy I start getting hungry...

[@KieranKelly-o9s]

One of your best posts mate

[@jamessavery276]

Great video! Thanks. I'd be curious two know your thoughts on the other two best fried chicken recipes you alluded to.

[@CharLiAdventures]

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. ❤

[@mrkanangra]

Andrew my over the Tasman friend.....you 1000% NEED to be on Hot Ones...It will MASSIVELY boost your channel etc, and I think you do deserve to be on it!....And all of us are behind you mate!

[@antonioperez702]

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

[@xFreeQx]

!!!OMG!!! I olways order those wings in my favourite ramen place! Love you for this recipe!!!

[@mfarace67]

That looks fantastic, with or without the sauce!

[@Qxalicy]

I made this recipe Today and It was very good 👌🏻

[@bradshores9617]

Andy is an amazing chef

[@thinkorthwim69]

love korean chicken the one with the sticky sweet chili coating is awesome. TIP if you have red rooster they make a very very good honey chicken and close to as good as Korean. Used to eat this all the time until big company greed screwed us with the huge inflation on price of chicken. Good luck all

[@ChrisHarris-wq9qo]

Love it Andy.....thanks for the vid👍👍🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@kajetanbawelnoswiat]

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

[@Moribus_Artibus]

7:13 lol "Im not a food scientist" 🤣

[@Gabriel-vr8cy]

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)

[@leegisu9186]

I'd like to give you some advice. 1. In Korea, what you eat with fried chicken is not cucumber pickle, but radish pickle. And we never eat kimchi together. 2. When eaten with rice, it is usually eaten with boneless chicken. Bite-sized chicken is good to eat together. The pickled radish served at chicken restaurants in Korea is called “chicken radish,” and it’s sour and sweet and really delicious.

[@debbiereilly900]

Are you using a boning knife. ??? Amazing chicken recipe yummy. Thank you for sharing chef Andy can never have to much garlic. 😋😋😋

[@lauradellamaggiore]

Yeees i always use peanut oil too!!❤❤❤

[@ambaridzkiramadhantyo7297]

Definitely number 1

[@peternutt5646]

Ordered the book, looking fwd to some great eats YUM.

[@MilagrosRostata-be5nd]

wow ilove it i try this its looks yummy thank you sir for shering this reciep

[@brin57]

For me 1st is the GOAT of Fried Chicken - Thai Fried Chicken, or more precisely Hat Yai Thai fried Chicken !! 2nd Korean, and 3rd is Kaarage, All 3 very close.

[@margueritemitchell1829]

❤❤hello from Beautiful British Columbia Canada

[@antonyjosephine494]

Really amazing and Unique recipe..