How to Make Spicy Korean Fried Chicken with Maangchi | Sean in the Wild

I know hungry I wasn't hungry don't be baby hey what's going on everybody for first we feast I'm Sean Evans coming at you from the famous kitchen of munchy where I'm joined by machi she's the face behind the tremendously popular YouTube channel will week over week she schools her audience and some of Korea's finest culinary exports and that's why we're here today to learn how to make perfectly crisp perfectly crunchy Korean fried chicken that's right maangchi has opened up her home to us to get the double fried guide on how to make one of the greatest chicken dishes in the entire world but first things first what is the biggest difference between Korean fried chicken and then something I might pick up in a box over here in 48th Street first thing first I gotta say one word thank you so much Shan because of your good compliment is just oh my I'm so happy thank you thank you thank you for coming to my house thank you for having me amazing yeah anyway I don't know much about other types of the chicken only I know a lot about Korean fried chicken it's the fried a double fry you mentioned this right and this cream cheese and sometimes a seasoning with the mix with the seasoning sauce the seasoning sauce is all that depending on the restaurant favorite restaurant I cooked my cool so like you Jody spicy sometimes a sweet and sometimes a sweet sour spicy where do you fall on it do you like it spicy do you like it sweet do you like it in the middle I like it spicy it's a very special day I'm humbled and blessed to be here what are the ingredients what are we working with today two pounds of a chicken ion's of chicken wash the Aunt Peggy to drive with my paper how is so clean waiting for you we're gonna add so so this is 1/4 teaspoon okay put some yeah yeah yeah be brave okay more got it one more go be great for a teaspoon okay hit it with some pepper yeah quarter teaspoon ground freshly ground black pepper a my baldness and then this is a baking soda for a teaspoon and then he's flour ask me what kind of flour what kind of flower is this whole purpose of flour all-purpose flour yeah yes my wife that one this one yeah this is a 1/3 cup 1/4 cup flour and this is make it crunchy so this is such potato starch or corn starch so can you add I got it ok and this is this is the crispy yeah and then let's click one egg oh there we go should i mix what you wanna meet I'll mix it up yeah yeah mix this up okay mix it so did you know Steelworkers hands like this you don't want to waste them angry I can help you too you and me making chicken let's all play chicken please [Music] alright so we'll know when the oil is ready once it hits 350 right we have our wings coated and before I move on can you speak a little bit about fried chickens place in Korean culture because I know that in South Korea alone there's over 50,000 fried chicken restaurants the chicken and beer thing seems to be such a big deal can you explain that to me yeah actually the Korean fried chicken it was a popular since the 1980s so far and before then we about different kinds of a chicken usually in roasted chicken by electricity but this Korean fried chicken was around at that time like a Korea has some economically some problem and the Ladin people lost the job so they need to survive so they just open the restaurant so chicken was a suddenly just going up so I always I love the Korean fried chicken I'm so excited so not everybody has a thermometer editor it's true so why you Judy if we don't have any no thermometer you can do this I usually put his'n deep like a tip over this chicken and you see the bubbles yeah we're really small bubbles coming up that's a perfect is 350 now it's not to cooking fail so yeah you want to do slowly slowly this is a 2 pounds of chicken this oh it is around the 7 8 cups of oil around in a two and a three inch it depth so just we can do this only one batch all right so we've dropped our 2 pounds of chicken how long do we keep it here we have a timer yeah now we're just around ujt 12 minutes I caught it is it almost the one number right this wow isn't it looking good looking good yeah it's smelling good no I know hungry I wasn't hungry don't be baby so I'm going to turn down the heat it's just a little bit because I don't want to burn how'd you get into the YouTube cooking game do you remember like your first video and remember how I started of course and my first video was I see stuff right squid next day a lot of people subscribe and then they ask could me manche 20mg gear please kimchi please more and more requests became okay I followed their requests now almost 11 years so far it's amazing it's amazing so you kind of just blew up right away yeah exactly before that I was almost addicted to own 90 online games you got your name to the hammer in Korea right I have a monkey character and also another is of Sankar doubles world and also another one is a two more in a gangster boss so I played with all nine game all of the world so that's the belt which means are fried number one is just about done yeah I'll dig the tongs in here awesome pass it over to the strainer yeah even it deletes delicious looking light golden brown it looks ready to go yeah yeah but you don't want to eat it yeah you want to fry it again yeah and why do you want to fry it again he might be cooked enough but soggy so what I wanted real crunchy outside inside is still juicy we got a here okay we gotta hear it ten minutes I am cool again okay so mean why we make the deuce salsa easy piece of cake no problem alright so we have our second fry in we have our alarm set for ten maybe it needs eleven maybe it needs twelve then decide down the road but now it's time to make some sauce what are the ingredients for the sauce here of course we need the garlic that's the myth of three garlic cloves have you ever worked with such a good chicken watcher in all your life no you are the first and best one more ingredient what you done Korean hot pepper piece what's special about the gochujang why is it important for this dish kochujang is the little spicy and make a color red and also kochujang has a kind of a deep earthy flavor you know so the flavor makes it really nice I need a quarter cup yeah okay and then this is a cha-cha-cha we use a tomato ketchup yeah is it because your color is red and little sweet sour taste 1/3 a cup ketchup zero is the same amount 1/3 cup and when you go around the 2 teaspoons 2 teaspoon oh yeah so vegetable oil I use or you can use a corn oil canola oil ten minutes past but I think we will start the cooking because a really nice golden brown it looks good it looks good we're done that time yeah yeah it sounded structurally sound ok God Lisa coming garlic's coming shiny the studying I'm stirring okay there's things going hmm you can't stop me once I start okay so did it crunchy you know you see okay say one time time to this damn it's all happening okay I would turn down the heat to make a seizure so I don't want to burn yeah okay shiny sweet spicy and kind of a Korean put you down flavor the sauce hot chicken and sizzling sauce yay let's go he was like we were together yeah it is perfect amazing even though without the tasting I know what it tastes like very crunchy creature outside the inside is so juicy okay done and then sesame seeds I saw that you really sprinkle rare Wow where did you learn this is not in my recipe but this is the kind of a secret so chili flakes I see if you don't like somebody and you like to torture him well then you can say that all these Korean spicy chicken and you make just a to Table two scoops and then he's going to eat one in u.s. laughing double fried double scooped I can't wait to see you tasted it this is for you shun yeah I'm I can't wait to eat I'm hungry hmm-hmm I didn't ups oh my gosh pie see it is yeah let's clear out the counter let's serve up a plate sure yes you eat together let's eat together that long last the tutorial has ended now nothing to do but have some lunch cheers my team Oh Cheers thank you for having us thank you cut me [Music] thank you it was so good cooked perfectly I hear my crunch it is spicy but that's how we like it over here at first we feast I have eaten many a fried chicken drum in my life but Mon chief this one is one of the best and that's why you have to go over to Monty's YouTube page you gotta smash that subscribe button so that you too can learn how to make delicious meals just like this thank you again till next time internet for first me feast I'm Sean in it thank you so much for coming and enjoy my chicken [Music] so I can take it mm-hmm and then I kind of cover okay awesome oh my god so polite everybody will love you organs we love you because it is so polite thank you

Channel: First We Feast

Views: 2,526,364

Rating: 4.9517879 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, sean in the wild, korean friend chicken, sean evans, manngchi

Id: oqeoOph7Lts

Length: 12min 17sec (737 seconds)

Published: Tue Jan 23 2018

Reddit Comments

[u/[deleted]]

OH MY FUCKING GOD. MY TWO FAVORITE CHANNELS WORKING TOGETHER?!? HELL. FUCKING. YES!!!

[u/Piyh]

This has some good /r/theevans material with some trademark hand gestures.

[u/nochilinopity]

One of the OG Youtube food personalities. Great to see this.

[u/karate_the_pig]

Maangchi is great! I love her channel. What a cool crossover.

[u/[deleted]]

But can we talk about their little back and forth with the stirring spoon?? She was trying so hard, but Sean just wouldn't give the sucker up!!! :,D fucking dying with laughter!

[u/Rahdahdah]

Maangchi is bae

[u/thiswonisloaded]

I can't wait to see a gif of that surfs up he was giving.

[u/_not_reasonable_]

So happy to see Maangchi on hot ones/Sean in the wild.

[u/iandcorey]

Ok, what's the deal with covering your sip of beer?

Found my favorite SITW.