Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)

[@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!

[@LiveFreeRV]

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.”

[@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

[@finfen9730]

For those of you that haven't had this, it's absolutely delicious. Treat yourself

[@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

[@chadcurtis8731]

Oh my god, I almost spit gin and tonic all over the kitchen when you took the bite of the Gochujang, it always cracks me up, casually eating a big spoonful of mayo or something. 😂

[@stompsalot]

Korean-American here, and am very interested in trying the light-olive-oil fry next time I make this, having never before known of that trend (haven't been back since middle school); I really liked your simple but accurate descriptions of ingredients that a lot of Westerners might not be comfortable with approaching for the first time like Gochujang, so well done ^_^

[@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.

[@TheYaya1971]

This is the best method and recipe fir fried chicken, so happy to find your channel, cheers from Netherlands

[@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!

[@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.

[@NZtechfreak]

Ey, made this for the first time tonight, was spectacular. No chatter at the table, just crunching audible from 3m away in the kitchen as I finished up the second fry on the second batch.

[@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!!!

[@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!

[@CaribbeanLife101]

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

[@lilybee_]

A restaurant in our town makes a dish called Hot and Sour Chicken. They've had a fire and might not reopen. I have searched and searched for a recipe and then it occurred to me that they're Korean. They're serving Korean Fried Chicken. I'm so happy that I can make my fave dish at home!

[@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

[@robross6462]

Bri! I made these for a family party last year and my fam STILL talks about how good they were.

[@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. 😊

[@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

[@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

[@karenfox1671]

I'm so excited you chose Gochujang, I've been looking for a special recipe to try it. I've taken static in the past for deep frying, the smell is bothersome but, this is the one that's going to change some minds. If I don't screw it up!!! Haha!

[@BrianLagerstrom]

The smell isn't great but its a fun way to cook.

[@theprousteffect9717]

That's kind of weird, frying chicken smells pretty good.

[@joseph-ow1hf]

This is one of my favorite KZbin channels. Have learned so much. Been on a Chinese/American kick of late started by your beef & broccoli vid., BTW: took today to potluck at work it it was one of favorite items. I have been wanting to try Korean, so will start w/ this. Thanks for all you do B.

[@SergeyKamenezki]

Thanks!

[@BrianLagerstrom]

Thanks Sergey!

[@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!

[@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.

[@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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[@ErsahMajor]

WHY do I watch every episode Brian releases? It's not the food.. it's the SICK dance moves at the end of each.. go Brian, it's y'birfday, it's y'birfday, it's y'birfday!

[@christianaandikan5651]

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[@woals72]

Thx Brian im Korean but your recipe is much better than other korean's fried chicken recipe on KZbin. Its just perfect

[@peoplepeople21]

How accurate is this recipe ?

[@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!!

[@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

[@leahr.2620]

My korean friends had a Resturant and they made that with the chicken wing drummy. The last Gochujang I bought was so hot if you put a spoon straight out of the jar in your mouth, your taste buds would never speak to you again. 😉 I use Gochgujang on tofu, I brush it on sliced tofu and bake it, then wrap and put in the fridge overnight, the next day I pan fry it and eat it with rice and Kimchi.

[@christianaandikan5651]

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[@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

[@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!!

[@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.

[@ChanticoChulo]

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

[@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 !!!

[@Lorronzo]

For an added bit of experimentation: after you've set the seasoned chicken in the fridge for at least an hour. Pour some milk over them and let them soak for another 30 minutes. Remove from the fridge and drain 15 minutes before you start coating and cooking. Room temperature will allow more even cooking of the chicken whilst avoiding burning the batter too much

[@tinymoongirl]

I love BBQ fried chicken! We can get it here where I live, but if you try to pick up some during lunchtime their shelves will be cleared and you'll probably only get some side dishes lol thanks for posting! Now I don't have to fight the lines for some Korean fried chicken goodness!

[@BrianLagerstrom]

I hope you make it!

[@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.

[@Ash_Wen-li]

Soy garlic and spicy gochugang are always my go to flavours

[@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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[@peterplantec7911]

Another well presented and interesting authentic recipe/

[@elorengle]

kimchi and kkakdugi in your fridge?!! 😱 wow awesome

[@samuelmahoney6878]

I loved living in Korea! Also, we have a bb.q chicken right across the river in O’Fallon, IL. Very good!

[@leahr.2620]

Hey Sam what's the name of the restaurant?

[@samuelmahoney6878]

@@leahr.2620 sorry I didn't see this earlier (I am travelling). It is actually bb.q chicken. that is the Korean brand Brian mentioned that used olive oil.

[@mahaimtiaz947]

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

[@alexclaxton143]

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

[@HyperactiveNeuron]

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

[@incognito7575]

I thoroughly enjoy the dancing at the end 😊

[@christianaandikan5651]

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[@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.

[@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.

[@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

[@shereemorgan1430]

Yum, I watch all of the videos on that chicken.

[@51rwyatt]

Making this tonight for our anniversary, plus some banchan

[@hellfish2309]

Rice bran oil is a strong option for a clean fry if you don’t wanna expend olive oil

[@BrianLagerstrom]

Agree

[@miriammorales-colon7780]

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

[@jordanfish]

Bri that heroic spoonful of Gojuchang was too much

[@BrianLagerstrom]

It really was. Believe me.

[@kattykakes8135]

Yes, Y I K E S ! 😂😂

[@nigl2807]

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

[@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

[@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.

[@S1L3NTG4M3R]

Thanks Brian!

[@christianaandikan5651]

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[@ashadeofgraymovies]

This sauce is so good

[@larmondoflairallen4705]

Thank you for converting the metric measurements into the simple, easy-to-understand units that we all actually use in our everyday lives that don't require an electronic scale. Some people are not privileged and cannot afford an appliance that simply complicates the measurement of things whose precise measurement is not actually necessary to the recipe.

[@christianaandikan5651]

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[@DT-diztortion]

That crunch 🎶

[@christianaandikan5651]

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[@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

[@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 🥵🥵

[@melissaweyrick5311]

Safeway, walmart, Kroger all carry potato starch. 👍

[@ryebis]

I like serving them with fried red chillies and peanuts, but looks excellent 👍

[@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!

[@kattykakes8135]

I agree the potato starch is essential in my Korean-style ‘chicken nuggets’ ~ ESSENTIALLY the secret ingredient. I LOOOOOOVEEEE KFC and can’t wait to try this! I’m making your stuffing tonight to go along with your salmon! Let’s eat thing thing is becoming my saying for calling people to the table 😂😂

[@kattykakes8135]

“…this thing”

[@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

[@NoHandle44]

4:42 "Spicy Korean Grandma" Oh my! 😳

[@teddcuizon3964]

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

[@markriccardelli1646]

Do you feel there's an advantage to the 1/2 potato starch in the flour mix over using rice flour? just wondering...

[@hellfish2309]

Nearly unmatchable lightness and crisp using potato starch; unless you’re making shrimp tempura or battering delicate fish, it’s a good idea to cut it w/ some other flour such that the batter holds

[@BrianLagerstrom]

Potato Starch is much crispier and lighter. Rice flour is just diff. Would make good fried chicken but it would be diff.

[@bradfordjeff]

I love Jay's International. It's worth making the trip to St. Louis.

[@tshegomalebana7297]

Hi. Great Video, I've been trying to figure out how to make this for some time now so this video is very helpful. How would you make a garlic soy sauce for the chicken as an alternative to the gochujang sauce?

[@Millielai12]

Maybe you can check out Maangchi cooking videos on YT.

[@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?

[@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!

[@lorilarson7697]

I made this and it was so delicious, thank you SO MUCH for sharing. I especially loved the sauce flavour profile.

[@Herpusderpi]

Had bbq in Schaumburg recently. It definitely lives up to the hype. Frying in olive oil is surprisingly great, I recommend it!

[@kattykakes8135]

Schaumburg, IL? I’m from there!

[@rpintaric]

Looks fantastic, Brian. Thanks for sharing. Can you link to your small prep bowls? I love those.

[@BrianLagerstrom]

They are form Crate and Barrel!

[@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.

[@rasmuspettersson8398]

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

[@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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[@lavonnachambers1]

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

[@Blue_Angel.555]

We have a Korean Fried Chicken restaurant close to where I live, I went there for the first time, just out of curiosity. It was the best fried chicken I have ever had; I mean it. It was pricey too.

[@JamesL0717]

Yep that's a key point of Korean FC that isn't mentioned often; it's very pricey. It definitely tastes a lot better than most American FC places, but you also have to pay for it.

[@avinashmishra1560]

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

[@brucet66]

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

[@christianaandikan5651]

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[@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.

[@magnificalux]

Wow, the KFCs looks amazing! 🐔🔥 Thanks for the recipe! Can't believe you did it again, Brian! You ate a spoonful of sauce - and gochujang! 😳

[@BrianLagerstrom]

It was a little punishing. Not going to lie you guys

[@gracechurch1791]

Yes please thank you

[@curtislinden9297]

There is a BBQ Chicken (same logo as you showed in South Korea) in Koreatown next to my apartment, never knew it was actually from South Korea!

[@richardkim9952]

I winced when Brian ate that whole spoonful of gochuchang.

[@leahr.2620]

Me too!

[@christianaandikan5651]

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[@Cikcicpokpok]

가슴이 웅장해지는 한국 치킨!!!❤❤❤

[@marymack1]

Yeeesssss!!! Now do kimchi! 😃

[@futuredrhouse1913]

I’ve tried another version of this and it’s easily my favorite version of fried chicken. I’ll need to try this version. Ps I love how your slangin hot oil on your floors.

[@christianaandikan5651]

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[@thanks600]

Few of Korean FC recipes I saw always use buttermilk marinates to alleviate dryness.

[@BrianLagerstrom]

The cure here is the move that does that. Much more so than buttermilk would. That being said, salted buttermilk acts as a pretty nice brine

[@Droneal87]

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

[@christianaandikan5651]

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[@johannesgutenburg9837]

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