(gentle music) - Greetings, my beautiful lovelies. It's Emmy. How are you? It's great to see you, and welcome back. Today I'm going to be
making fried chicken, more specifically, I'm going to be making Korean
market-style fried chicken. I've seen these videos. If you follow me (chuckles) on Instagram, you know that one of my greatest pleasures is binge-watching street
food videos late at night. And I started watching these
market fried chicken videos. (sighs) I don't know
why I do it to myself, because it's a bit torturous
because I always end up hungry. But, the videos I watch just show cooking a whole fried chicken
in Korean market stalls, and they look absolutely delicious. A couple of them that I saw
are slathered in garlic. The version I'm going to be making today is just gonna be a plain fried chicken and it looks phenomenal. So I watched several videos on YouTube. I'll put links down below
to all of my inspirations, including a channel I
just recently discovered on YouTube called Chef Paik's Cuisine. Absolutely incredible recipes where he reveals all of the secrets. Apparently, he has a
huge following in Korea. He's a famous chef. I, of course, did not know that. Big thanks to all of my
lovelies who informed me. Of course, I checked out
Maangchi's recipe as well. She is the queen of Korean cookery. And in Korea, this recipe
is called sijang-tongdak. And it just means market chicken. And it is a whole chicken
that is dipped in batter and deep fried. A whole entire chicken, but the chicken is
spatchcocked or flattened out. But I noticed in the several
videos that I watched, the spatchcocking, or the
technique of butterflying or flattening out the chicken
is a little bit different. So I'm going to try that. Chef Paik also made some great points in terms of the size of the chicken. He said, generally
speaking chickens in Korea tend to be smaller. And he recommends a
number seven size chicken, which means about 700 grams, which works out to be a pound and a half, which is about half the size of chickens you can find here in the States. Our chickens tend to be enormous. So I am gonna opt to
use a Cornish game hen. This weighs a pound and a half. It looks like a chicken,
it tastes like a chicken, but it is just much smaller. Another reason for
using a Cornish game hen is because its smaller size
will allow me to cook it whole in my pot here. I've got a Dutch oven,
heating up some oil. I've got probably at
three inches of oil here and I'm heating it up to
338 degrees Fahrenheit or 107 degrees Celsius. So, let's prepare our bird. We're gonna get some kitchen shears and we are going to flatten this out. So whenever I'm working with poultry, I like to use parchment
paper or wax paper. It makes cleanup a lot easier and I can avoid a lot
of cross-contamination. Typically when you spatchcock
or flatten out a chicken, you remove the backbone
which is located right here. You just cut along the backbone and then you save that
backbone to make stock. But what I noticed in the
street food videos I watched, the chicken is actually
cut along the breast bone, which I thought was interesting. I've never done that before. So with some strong shears, we're just gonna cut right down here. Oh it's actually very easy to cut. Cut from this side and from this side. (shears clicking) So that actually reserves the backbone. Thoroughly dry the interior. This will allow the
batter to stick better. And then we're just gonna flatten it. We're gonna dislocate the hips. Make sure that they're broken. The reason why we're
doing this is we want this to cook evenly. This is gonna be quite thick. I also noticed in some
videos, they cut a little bit into the meat under the
wing, into the breast meat and in the thighs as well. Okay, so we want to make sure
these are dislocated and flat. All right. So now that we have that
prepared, place this in the sink. (metal clanks) Wash my hands. (water trickling) Now we're gonna season this. And Chef Paik introduced me to this and this is called seasoning salt. Never heard of this before. And this is a combination of MSG and salt. And he said this will give you the true restaurant market flavor. So, I'm gonna use some
of that and sprinkle that all over the skin and
the interior as well, Along with some just regular salt as well. So now I'm taking some white pepper and giving it a good sprinkle, on the inside and out. Rub that into the bird and set this aside. Now, in a large bowl, we're
going to mix up the batter. So I was really surprised
in Chef Paik's video that he recommend using a
store-bought frying mix. And all you do is add water. This is the brand I'm
using, Ottogi frying mix. This is already seasoned. It has black pepper, it has
rice powder, garlic in it. And so it's going to be tasty
and taste more authentic. Maangchi has a recipe where
you can make it from scratch. She uses a combination
of toasted soy flour. And I believe she uses rice flour. At any rate, I'll put a link
down below to her video. So this is really easy. You just mix it according
to package directions. This is 500 grams of the flour mixture, which is half the bag. And now we're going to add cold water. (water trickles) Which works out to be about three cups. And we're just gonna mix this
until there are no lumps. Ooh, I can smell the garlic powder. It smells great. Just the street food alone, makes me want to go to Korea so badly. Okay. So that was 500. In all the videos I watched, one of the techniques I learned is that the chicken is fried twice. And that assures that
the chicken a) is cooked, and b) that it is crispy. So that's why we're frying at 338 degrees, a little bit cooler than
typical deep frying. Alrighty, so my oil is
coming up to temperature -- now we are ready to batter our chicken. So, we've got our chicken
here and I'm gonna sprinkle a little bit of extra powder onto it. That will help with the adhesion, or the sticking of the
batter onto the bird. Next, we're gonna take the, I'm just gonna call this a chicken. It's not a chicken, but now
we're gonna place the chicken into the batter. Dip that in there and just really coat it. See that? I'm just gonna let that sit in there while I get my oil to temperature. So I recently have been
using this probe thermometer for deep frying and I
really, really like it because I feel like it will let me know exactly what the temperature is. And it will beep when it reaches
338, which it's about to. (thermometer beeps) Oh, there we are. Okay, I'm gonna turn this down. Now we're gonna take our chicken. Stop. And plop it in. (oil sizzling) Wow. Make sure not to overfill
your frying vessel. Because as you can see,
displacement is real. So. Once you put the chicken in there, it immediately the oil temperature drops. We're at 307. We want to maintain it
at 338, or thereabouts. So we're gonna fry this twice. So we're gonna cook this for 12 minutes and then we're gonna take it out and then bring the temperature
back up to 338 degrees. And then fry it again for
another 12 minutes, or so. This is much smaller than
a typical larger chicken. So it might take less time. Oh, this is gonna be so good. Chef Paik also recommends
removing these crispy bits as the chicken fries, because these can leave, leave a bad taste to your oil. Kind of a burnt taste. Okay, so I will see you once
we're closer to 12 minutes and then we will fry this again
and then we will taste this. I cannot wait. (Emmy vocalizes) Okay. Alrighty, my lovelies. My timer is almost up. This is frying, very vigorously and I've turned it over a couple of times, so let's get our probe back in there. (oil bubbling) And as you can see, it's lighter in color because it's not fully cooked. We're kind of poaching it. We're just cooking this. (timer beeping)
Okay. 12 minutes is up. Now we're going to take
the chicken out carefully. Onto a rack to drain. And now we're going to heat
this oil back up to 138 degrees and fry it again to
get it nice and golden. So I'm gonna use my probe thermometer and check the temperature of my chicken. Cooked chicken should be at 165 degrees. So let's check the thickest
part, which is the thigh. And we are at 187, so
we are mostly cooked. Looks like it's a little
pink still right in there. 170. So we're gonna cook this for,
let's say another five minutes to get it nice and golden and
to get it fully, fully cooked. (timer beeps) Thank you. Now we're gonna carefully
put the chicken back into the hot oil. Gently. (oil sizzling) Lot of water in there. Step back. So, five minutes. (Emmy chuckles) Okay. Let's pull this out. Five minutes is up. Gently, ever so carefully. All right. To a hundred. We are well cooked. Okay, now I'm gonna turn off my oil. So I'm gonna let my chicken
cool off just a little bit. And I'm gonna go and grab my pickles. I forgot my little daikon radish pickles. So I'll be right back. My neighbors doing construction. So if you hear some hammering,
that's what that is. (laughs) Alrighty, my lovelies. Look at this beautiful fried chicken.
(slide whistle descends) Oh my gosh, I almost lost it. (chuckles) It looks so delicious. Perfectly golden. It smells wonderful. Yeah, I cannot wait to tuck into this. So to accompany this,
I'm going to have this. And these are pickled daikon cubes. And this will give a little
crunch along with the chicken. I mean, this is gonna
be crunchy in itself, but a different type of crunch. I'm gonna spoon some of that out. Oh, look at that. And put it on my dish here. Look how cute. So, there's that. And I'm gonna have that with my chicken. Alrighty. So finally the moment, okay. So finally, the moment of truth. We're gonna actually taste this chicken. Here we go. Oh my gosh. Before we do this, listen
to how crunchy this is. (chicken scraping) Frying mix. Yes. I will be purchasing more frying mix. So I think this frying mix uses rice flour as opposed to all purpose
flour, which is made with wheat. Okay. I'm gonna grab a drumstick. Alrighty, here we go. Enough of this. Look at that. So crispy. So good. Steaming hot. Alrighty. Let's just taste the crispy batter. Itadakimasu. Mm. Delicious. Crisp yet light. Flavorful, a little touch of garlic. But nice and nutty and toasty. Alrighty. Let's try it with the chicken. Here we go. Itadakimasu. (food crunching) Mm! Boy, is that good. I didn't even marinate the chicken at all. And it's super tasty. Perfect level of seasoning. The batter is seasoned, but very lightly. We added some salt and
some of that seasoning salt on the chicken itself. (chicken crunching) Delicious. I almost forgot my pickles. Mm! (food crunching) What an outstanding combination. These little radishes,
the daikon radish pickles, have a little bit of sweetness to them, but what's really fun is
that complimentary crunch. It's a different type of crunch. It's a succulent crunch
as opposed to as kind of the shattering hot nutty thin crunch. Mm! So good! And yeah. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media. Like this video, subscribe, and I shall see you in the next one. Toodaloo, take care. Bye! (orchestral music) Hee-haw, hee-haw!
