Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)

[@dreamingtreefarmstead]

Chicken farmer here! Store bought chicken in the US are Cornish Cross, an extremely fast growing hybrid that is processed at only about 8 weeks (after living in dismal indoor conditions- unless you buy from a small, pasture raising farm of course!). The chicken they are using in Korea is very much likely NOT Cornish Cross. Different breeds have different flavor. Older birds actually have more flavor (think stew hen), but not always able to be cooked using fast methods without being tough. Some of the best chicken I've ever had are 6 month old rooster culls. The flavor does not even compare to a store bought bird.

[@christianaandikan5651]

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[@romystumpy1197]

I buy organic free range chicken (UK)

[@dragon4989]

I was going to say. The American chickens I’ve seen are insanely large compared to the chickens here in the UK. When he talked about them being really small I was like “no, you guys just have Hulk chickens.”

[@Quixan]

Here's your spoon full of engagement you mad lad.

[@denys-p]

It’s not that bad. Spoonful of cocoa powder feels way worse :)

[@johnweig4667]

:)

[@lostinuniverse3705]

Close your mouth

[@chrissiebeneck3294]

first with the mayo, now this ?! Bri's off his rocker!!!

[@BillboardCowboy]

Your videos help me fall asleep. They also help me imagine what it’s like to be able to afford to cook like this. Amazing video as always.

[@somedick7337]

how tf you can sleep after watching that

[@Stephanie-xz7qd]

This is definitely possible on a budget! Try to slowly stock up your pantry and take lots of advantage of sales and coupons :) You could also try making the vegetarian version of dishes (just swap out the protein) and using frozen veggies (maybe even growing small things yourself) is totally worth it and possibly cheaper than buying a ton of fresh ingredients every week. Especially since fresh ingredients kinda put pressure on you to cook a lot more often

[@verryrewd9633]

Hey Bri, I've made korean style fried chicken before but I've never thought to incorporate the "craggy bits" technique used in southern buttermilk style fried chicken, such a great idea. You're a legend as always and I always learn something new, been watching since 100k and love to see your much deserved growth.

[@ektran4205]

actually the korean mainly use rice starch/flour for their fried chicken

[@BlackAndWhiteBiking]

Not just Korean chicken, but you upped my fried chicken knowledge in general with all your super useful tips. Last time I made Korean chicken it was super frustrating and I got really annoyed at parts. Following your recipe, I've now made legit Korean chicken that tastes just like the restaurant in my city. Your video is awesome and I've been enjoying your channel in general. Thanks a lot!

[@ciscofromla]

Hi Bri, I'm Korean and went to Wash U in St. Louis so I've generally had a natural affinity towards your channel. Love that you actually took your time to come check Korea out! Hopefully St. Louis can also get a taste of what good Korean chicken tastes like in the future

[@christianaandikan5651]

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[@NCPBallr]

Chicken7 south of the city and BBQ chicken in Shiloh IL.

[@WhatAboutZoidberg]

@@NCPBallr Yo thanks for the heads up! Only ever made maangchi's recipe at home, will have to see how bb.q is.

[@peoplepeople21]

How traditional is this recipe?

[@BillStreeter]

@@NCPBallr I second Chicken7. I got some good stuff at a place in Olivette too, but I can't remember the name.

[@CaribbeanLife101]

Korean fried chicken (and Korean food) looks absolutely delicious.

[@le_fancy_squid]

This video popped up in my feed and I'm very glad I gave it a try. Your videos are really easy to watch, nicely edited without being overdone, and your recipes have all looked incredible. You've already become my favorite food channel after watching just a couple of your videos. Some of my favorite channels have gone downhill and I've since unsubscribed so it's nice to find a quality cooking series again.

[@JayNYOne]

Welcome! You’ve hit the nail on the head…and guess what…Brian’s only gotten better!

[@mofarah4942]

See my balsamic

[@driftspecs13]

Thanks for actually using potato starch. A loooot of Korean and Japanese recipes from not Korean or Japanese chefs omit it, but as someone who has made a ton of kaarage and yangnyeom, it's absolutely essential and corn starch/flour doesn't even come close to making the same crunch as potato starch does when you double fry.

[@M3333C]

When i used potato starch, all the chicken stuck together in the fryer :(

[@minhtinh1211]

@@M3333C that happens with ap flour also in my case. Just spread them or cook in smaller batches if u don't have enough space and check temperature of the oil.

[@neallansdowne4043]

Let’s eat this thing! The slow mo makes it. Addicted to your channel now you are very inspiring I try most everything that you do thanks!

[@dpelpal]

The chicken at the chain "Bonchon" in America is just amazing. I think it's mostly CA and NYC, but oh god is it good! Love Korean fried chicken.

[@kattykakes8135]

Bonchon in Cali us legit!

[@iffyfade]

You Brian must be THE best Yotube chefs of all time. (Don't get me wrong, maybe one of the best in general) I like your style. Videos are high quality, food choices are perfect and you have put lots of information in reasonable video length. Bravo mate!

[@christianaandikan5651]

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[@iffyfade]

@@christianaandikan5651 What did I won!? Identity theft or a money scam?

[@xXsEoUlMaNXx]

@@iffyfade Hah! So true, these scammers are the very worst of humanity. I hope by now all YT'ers know that these liars are scammers and don't even community with them.

[@redhat0]

Yotube?

[@iffyfade]

@@redhat0 I'm sorry if you didn't understand me. But I bet most of us did. You must be special. 😊

[@AaronLaye]

Amazing video! I love seeing these recipes inspired by your trip to Seoul. Would love to see you take on a few side dishes in a video.

[@BrianLagerstrom]

More Korean vids planned for sure

[@leoangelo247]

It's past 2am now, I should've been sleeping. But I can't resist a Super Crispy Korean Fried Chicken.

[@BrianLagerstrom]

Bro, I hope you have sweet chicken dreams

[@leoangelo247]

@@BrianLagerstrom I know what I'll cook this Christmas. Thanks Bro!

[@leviwuzere07]

I saw this and made some Gochujang sauce (without mirin and with ground ginger/garlic as that's all I had on hand) for a chicken and pasta dish for my dinner at work tomorrow and it tastes sublime. Thanks for the recipie

[@sargehawk64]

The chickens in Korea are more in line with the size chickens are supposed to be. Here in the U.S. 99%of chicken are from 2 breeds specifically chosen for being the biggest. Also those chickens get fed a high fat diet to get them to gain weight as fast as possible and they live a sedentary lifestyle so they're able to get really big really fast. The chickens in Korea are a different breed and are bred more for taste rather than size

[@Aarenby]

Don't you guys have cornish hens though? Maybe use those here? In the uk we can get big chickens but smaller is definitely as or more common

[@sargehawk64]

@@Aarenby yes we do but they're generally more expensive per pound and people don't buy them often because they are smaller so they aren't really that easy to find at grocery stores. Unfortunately the chicken here in the U.S is pretty subpar. You have to go out your way to find good chicken and its gonna be at least twice the price as conventional stuff.

[@mykitchenmyhome]

Wow chicken looks so yummy as you dropping it in the rack and brushing it with the gochujang sauce WOW...makes me hungry! Thank you for sharing😊

[@christianaandikan5651]

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[@bigoz1734]

Well done on using the light olive oil. I've recently swapped from seed/vegetable oils to olive oil and olive based products. It's unequivocally better for you, makes the food you fry taste better and lasts way longer when fried with

[@murlock666]

looks great Bri! For us in the UK. Amazon has Potato starch for £6 per 2KG. Just added it to this weeks shopping list. Thanks for sharing the secrets with us! Update. Hey, Bri. I tried this to cook some haddock fillets tonight. the results were incredible. Thanks again. P.S. Also makes great onion rings with beer as a batter.!!!!

[@romystumpy1197]

I get mine from my Asian supermarket in East Midlands city centre (UK) no where near that price

[@gogolplex74]

I just made this today, it was very good but I ended up with an excessive amount of flour and corn starch so next time I'm gonna use way less

[@MichaelMariscal]

We have a BB.Q Chicken near me in CA and I have to agree, some of the best fried chicken ive ever had.

[@kaylahensley1581]

Thank you so much for recreating the half and half BBQ chicken. I have seen it in so many k dramas and it always looks so delicious.

[@rqualls25]

Bro, awesome tutorial! I have never been to Korea or had their fried chicken but have heard nothing but rave reviews. That crunch I am hearing is making me hungry!!

[@cmlcorp]

tip, you can also buy potato starch like this in any eastern European shop, it's a commonly mistranslated, item as in most Slavic languages English Potato Starch is the same thing as Potato Flour

[@HansKJohnson]

You came out with a Schnitzel recipe the day after I was looking up recipes for Schnitzel. And now you come out with a copycat recipe for bb.q a few days after I was looking for a copycat of their secret spicy recipe. I'm not lying, that's some crazy coincidence. I made your schnitzel recipe twice and it was incredible. I'm 100% trying this recipe in the near future. Love your videos as always!

[@christianaandikan5651]

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[@jefftokaji6460]

Brian, you are a great teacher. I appreciate all of your videos and recipes. Thanks for sharing.

[@christianaandikan5651]

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[@danieldevine1970]

have to try this. the sauce especially. Thanks for sharing!!

[@nashonbennett4303]

Cooked this, only complaint is the salt level. For those who aren't a fan of a salt like after taste in the breading use a little less. Otherwise good recipe tastes amazing !!!

[@gracechurch1791]

Yes please thank you

[@S1L3NTG4M3R]

Thanks Brian!

[@christianaandikan5651]

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[@bartomiejszymulewicz7975]

dunno but in Europe (or maybe just in my country) potato starch is more common thing, you can buy it at almost every shop and corn starch is really hard to find.

[@ChanticoChulo]

We have one in NYC in Korea town it's amazing woohoooo going to make this tonight..

[@gzdnrgltkn]

You should marinate chicken in milk a couple of hours. (20min still do but longer is better). Milk softens chicken-meat super duper and it feels like cotten when you eat it. I aşways and always marinate chicken in milk. For korean fried chicken> I use minced garlic and milk. So it already gets garlic flavor while marinated.

[@justinbeiberschannel]

I worked at the second bb.q olive chicken in the US in richmond, VA 6 years ago. Got tons of free chicken. It closed down after a year but is back now in a better location

[@Transientimage]

Another really popular place here in Korea called BHC uses sunflower oil. Its actually what I prefer. It has a much lighter and cleaner taste in my opinion. If youre feeling adventurous give that a try as well ^^

[@thomkatsu]

Oh yes, Bastard Hot Chicken 🥵🥵

[@jonathankidwell6889]

I can't say for sure but I doubt that their chickens are younger than the ones you see in the US. We harvest very young chickens in the US. However the breeds we use grow insanely fast and are bred to convert maximum grain to maximum chicken meat in the shortest amount of time. They are almost certainly using a different breed of chickens than we typically see in the USA.

[@HaruShindo]

I'm definitely making this for dinner today. Glad to see a different combo to do so, now to get some potato startch and more gochujang.

[@mahaimtiaz947]

Someone asked for a banchan video I second that request!!!! Takes on any other Korean recipes also welcome.

[@51rwyatt]

Making this tonight for our anniversary, plus some banchan

[@rasmuspettersson8398]

i always come to these types of videos to feed myself mentally

[@jotb2962]

yo idk if im just too high, but i was so sure this was josh weissman's channel, then the video started and i was like "oh thats weird, must be a guest host", continued watching, and just now, at 0:32 seconds i am realizing this is not josh weissman hahaha

[@rangerpretzel]

Nice video. Will definitely have to try this. Though it is pronounced "JAHng"; not "JAng".

[@lukapogo]

For the gochu sauce, i highly recommend adding some ketchup and/or vinegar to give it a tangy kick.

[@christianaandikan5651]

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[@incognito7575]

I thoroughly enjoy the dancing at the end 😊

[@christianaandikan5651]

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[@김라하-f8r]

i like the breading

[@ESKMOfficial]

Random note, the chain Kyochon actually advertises the fact that they brush their glaze on

[@johannesgutenburg9837]

if you want really light breading, use tapioca starch instead of potato

[@rosskingmusicdotcom]

Finally made this tonight. Had family in town and wanted to impress them. It was a lot of work and 100% worth it. So so good!

[@alexclaxton143]

I love Korean Fried chicken - specifically the honey butter seasoning my local place adds.

[@danielga1097]

Your cooking is amazing but let's not forget that the editing of the video is always also very entertaining, funny and perfectly done. Congrats

[@NoHandle44]

4:42 "Spicy Korean Grandma" Oh my! 😳

[@BillStreeter]

I made this for Christmas dinner. I used peanut oil instead of olive oil though. I also shop at Jay International. Maybe I'll see you around! The bar across the street CBGB is one of the best dive bars in St. Louis.

[@jancie202]

It's not the age of chickens in America that make them so large. They have been bred to grow faster and bigger. They are about three to four times bigger than they were in the 50s. To me, that growth has just made them tougher and drier when cooked, and definitely less flavorful.

[@castironchaos]

We're actually getting into that time of year: in Japan, they celebrate Christmas by dining on fried chicken. Of course, it's American KFC fried chicken in Japan, but this KFC is good enough. 😁

[@vocalimpactplays217]

And fun fact, this method is actually pretty similar to actual Japanese fried chicken (karaage) as well! The main difference is that you don't use any sort of batter - karaage is even lighter on the breading than Korean chicken is, so just a light dusting of AP flour followed by potato starch is all you need, no extra liquid. Outside of that, it's the same process - chicken thighs (no bones for these, should be in chunks around the size of a boneless wing) seasoned with salt/mirin/ginger/garlic, dredged in AP flour and potato starch (I like to do them separately in that order, keeps the potato starch on the outside which gives it that signature golden with specks of white fried karaage look), then double fried at 325F first followed by 350F.

[@miriammorales-colon7780]

Thats looks amazing. I never thought to cut chicken thighs like that.

[@skim2958]

Did you really just eat a spoonful of gochujang????

[@Web583]

I am korean and I can't eat like that

[@wakamakulet]

😂😂😂😂😂

[@brandongregory9542]

I’ve done it lol

[@MRSketch09]

I wish you'd do a comparison since you've brought it up.. of Peanut Oil vs Olive oil.. on the chicken flavor.. Thanks for doing the video!

[@DT-diztortion]

That crunch 🎶

[@christianaandikan5651]

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[@teddcuizon3964]

Doesnt olive oil have a low smoke point and ergo isnt an ideal frying oil for deep frying?

[@mitcharendt2253]

I'm making Xmas then and now this year. I'd love to see you do something similar, throw back dishes compared with new ones.

[@HyperactiveNeuron]

I'm so jealous about your trip. Seoul is up there with Tokyo on my list of dream vacations.

[@eunhyuekpark6159]

Dang son! Going all in on a spoonful of gochujang like that?! Respect!

[@Cikcicpokpok]

가슴이 웅장해지는 한국 치킨!!!❤❤❤

[@bradbenski5752]

Reminds me of going to the Lotte Mart!

[@lavonnachambers1]

😍 Looks good! I've always wanted to try Korean Fried Chicken!

[@iCactusDog]

A bb.q opened up maybe 3 minutes from my house. The temptation is A L W A Y S looming

[@brucekohler3796]

one thing I am not sure of, you made a dry mixture of about 750 grams of flour/seasonings, then you poured about 1/3 of ot into a bowl to which you added some water to turn it into the craggly bits. What did you do with the remaining 2/3 of the dry flour mixture?

[@kozihugs]

Welcome to Binging with Brian

[@rosskline]

This looks amazing!

[@onjir]

In Thailand you can find street food stall selling kfc style fried chicken mixed with 'Nam Tok' sauce (similar to Larb). it is truly a flavor bomb, I highly reccommend you to try it. Cheers from Thailand! 👍

[@leandrovillanueva7381]

Thank you Brian for sharing and partaking in the way of the KFC

[@christianaandikan5651]

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[@rackaribs]

I've always wanted to see this dude compete with Josh Weissman

[@yooperdog]

Looks delicious

[@BrianLagerstrom]

Thanks YOOP

[@yooperdog]

@@BrianLagerstrom really enjoy your channel. We are still relatively new to it, but look forward to seeing more from you.

[@coderspy]

You can also use corn oil or beef tallow if you want a less greasy taste. The worst oils for frying are soybean and canola oils in my opinion. They make all fried foods taste greasy.

[@christianaandikan5651]

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[@TheFarCobra]

There is a Korean fried chicken place in my town … called Seoul Fried Chicken to avoid the whole KFC problem … it is fantastic.

[@christianaandikan5651]

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[@ezkee4674]

Now I don’t feel bad about just buying it! It’s a ton of work! 😂

[@theprousteffect9717]

It really isn't though, and all the steps are incredibly easy.

[@alicemalyce]

Just tried this. The chicken is flawless, loved the technique, but I feel like the quantities of flours could be halved, there was so much waste... The sauce was an absolute disaster. As I put 20g of garlic I was thinking "no way, this is way too much" and it was. We tried to save it with some rice vinegar but no amount of a anything could balance the garlic overload.

[@zjelukjsxhr]

BBQ's oil contains olive oil but it does not mean it is 100% olive oil. they use mixed oil

[@Heymrk]

Peanut oil is the best oil for frying chicken.

[@xXsEoUlMaNXx]

Look good, just need a beer and the Korean Radish cubes for a salty, tangy break to the delicious chicken.

[@xXsEoUlMaNXx]

Hey Fake Telegram spammer. Find a real job and life. I hope you get ripped off 100x worse than the people you are trying to steal from.

[@rebeccajenkins1553]

Delivery and the salad and fruit

[@thomkatsu]

Don't forget gochujang has glutenous rice in there as well as soybeans :) but holy smokes, some KFC can blow your head off. I love spicy food, but some I had in Seoul was painful, made the non spicy food hard to eat when following the spicy variant; think it was at BHC. Korean food is so painfully underated in the west, it's the greatest Asian cuisine, Tteokbokki is amazing too.

[@maryd3779]

Hey Bri….can u re-examine this recipe…I go BBQ Chicken near me in Westchester NY…I love their Soy Garlic Cicken…soooo good perhaps a version of it … both with soy & a soy substitute….admittedly soy products aren’t good for me …but love this chicken…at home I use coco animino acids….

[@Matt4.4Deu8.3]

I love k.f.c😋now I can make it at home. This looks good. God bless in Jesus name

[@nigl2807]

"culinary bad boy" hahah. awesome video!!!. Going to try this recipe later this week (i love Korean Fried chicken:D).Subbed !!!.Keep cooking!!

[@avinashmishra1560]

Cant we add beaten eggs in flour mix instead of water while making tht Batter

[@michaelcooper4419]

when are you going to do a food truck at the MLS pregames!?!?!??!

[@PatWalden]

Hi Brian! Love the video. Can you strain and save the oil for the next time you make KFC? Also, would like to see your take on bulgogi and/or Korean egg rolls.

[@cristianescamilla8673]

One for the recipe book!

[@christianaandikan5651]

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[@reality3214]

is it me or is the background kitchen identical to joshua weisman's old kitchen setup?

[@brucet66]

Can you do a video discussing clean up. Specifically what to do with fryer oil once used

[@christianaandikan5651]

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[@gotskillz135]

Thanks for sharing new subscriber here 😊

[@methewhat817]

yummy

[@Missin44]

This looks great, I just hate the clean up and oil stoarage after deep frying.

[@KingYoite]

Love this recipe! I have a request for you Bri, my mom loves your videos and she’d love if you could talk about alcohol substitutions for people who don’t drink!

[@tylerhughes5420]

American chickens are definitely not older. A super market chicken goes from chick to table in a few months... we wash the live birds in hella antibiotics and god knows what else and feed them non stop. Ive seen birds get so heavy so fast that thier legs break under the weight.

[@tahzib1451]

some US chickens lay green and blue eggs - which was something i dint think was possible coz we see only red and white

[@k1amc3]

Alright everyone, who had 'Culinary bad-boy' on their bingo card of things you never thought you'd hear in a sentence?

[@christianaandikan5651]

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[@tushfinger]

Yum, thx B & L

[@mutantryeff]

Dam. Now I want some of that to go with my 'American Lager' homebrew.