Korean Fried Chicken Vs. American Fried Chicken

there's many fried chicken all around the world but i'm gonna take my two favorite put them head to head and see if there's truly the best version [Music] so anytime we make anything you know i care about getting the most out of everything we cook right but what about getting the most out of every dollar we spend that's where today's sponsor capital one shopping comes in if you think you're overpaying for anything online capital one shopping can change that for free and no you don't have to worry about being a capital one card holder so add capital one shopping to your browser and it instantly searches for coupons that actually work automatically applies them to your cart all across the internet and you'll earn capital one shopping rewards which you can redeem for gift cards and before you ask yes you can compare prices on amazon all across other popular retailers because capital one shopping will search for the best price while you're actually shopping see it's like two things two good things at once it's efficiency so go to the link in the description get capital one shopping completely for free and avoid paying full price so again thank you to capital one for sponsoring today's video now on to le poulet right so this is korean fried chicken versus american fried chicken it almost seems like there's a fried chicken for just about every single place in the world you got japanese fried chicken korean fried chicken american fried chicken and then there's different kinds of fried chicken depending on where you go in america i could go on and on about it what is the ideal fried chicken is there a better eating experience a better flavor crunch so as you two go head to head we'll give you the answer that being said let's make this shall we we got two avenues here so we're gonna explore both at the same time one of these chickens are marinated and one of them is sort of dry cured but either way we'll get them to coat nicely in their dredge let's begin with our korean fried chicken also called yangnyum chicken that's my pronunciation can't wait to be eviscerated in the comments anyway very simple start with 2 pounds or 900 grams of chicken pieces you can go with wings drumsticks thighs or a nice mix to that you'll add 1 tablespoon or 17 grams of grated ginger 1 teaspoon or half a gram of fine ground black pepper generous salt to taste and just toss that bad boy together and let it sit for at least five minutes at room temp or covered in the fridge overnight so this is essentially curing in a way now for the buttermilk fried chicken you're gonna want the same exact amount of chicken added to a buttermilk marinade consisting of 2 cups or 475 milliliters of buttermilk 1.5 teaspoons or 8 grams of optional [Music] sorry to break your heart but it's completely fine to eat 1 tablespoon or 12 grams of kosher salt 1 tablespoon or nine grams of ground white pepper one tablespoon or twelve grams of garlic powder one tablespoon or nine grams of smoked paprika whisk together till combined and homogeneous add the same amount of chicken of choice make sure it's completely submerged let it sit at room temp for five minutes or in the fridge covered overnight now here's our two chickens side by side already looking completely different but equally beautiful now let's take a look at the two different kinds of dredge for the korean fried chicken it's simply one cup or 165 grams of cornstarch and a quarter teaspoon or half a gram of baking soda whisk it together and that's it now for the southern style there's a lot more ingredients it'll be two and a half cups or 375 grams of all-purpose flour two teaspoons or two grams of dried thyme one tablespoon or 12 grams of garlic powder one teaspoon or three grams of onion powder two teaspoons or five grams of celery powder which phonetically sounds terrible 2 tablespoons or 18 grams of smoked paprika 2 teaspoons or 10 grams of msg and 2 tablespoons or 23 grams of kosher salt give that a whisk and that is your dredge i know wow oh this other one has way too many ingredients look that's the point it's got a spice kick right in your goddang drawls now the korean one seems light on flavor so far or so you'd think you see the flavor for the korean fried chicken will be added after cooking with a sauce consisting of half a cup or 160 grams of gochujang six tablespoons or 104 grams of ketchup a quarter cup or 50 grams of soy sauce five tablespoons or 160 grams of brown rice vinegar a quarter cup or 60 grams of mirin six tablespoons or 46 grams of palm sugar or light brown sugar if you don't want to be a true culinarian added to a pot whistle homogenous and heat it over medium heat just until it begins to simmer and let that brother reduce for only one minute immediately cut off the heat and mix in eight cloves of finely chopped garlic yes eight cloves all the quirky quotes of oh two cloves of garlic isn't enough is this enough for you karen cause now you gotta commit to the bit jokes aside uh please do not cut back on this garlic ratio it's what makes it extra special okay the time to fry has come the frying process here are completely different so pay close attention for the korean fried chicken gently toss in the cornstarch mix and aggressively press the dredge into every nook and cranny until the wet spots are dry shake off the excess and place into fry oil that's been preheated to 325 fahrenheit and you'll probably want to do this in two to three batches by the way let that bad boy fry for about five minutes or to cook through in light golden immediately remove and drain on a wire rack fry the rest and this is the secret here increase your oil temperature to 375 fahrenheit and place your chicken back into the fryer for one to two minutes or until a beautiful golden brown ultra wispy wafer thin crisp exterior emerges you know obviously the chicken should have been cooked through prior this is just a crispifying process now pop that into a bowl test it with as much or as little sauce as you want and make sure that that coats every square microscopic inch of this chicken leaving these korean style wings bald will unlock a satanic portal into culinary doom for which you'll have to crawl with your bare hands and nails out of so please sauce them as directed now the southern american style chicken is a little simpler add a tablespoon or two of your marinade to the seasoned dredge and toss together this is the technique that will get you those nice thin flaky bits on the fry you know what i'm talking about remove from your marinade toss in your seasoned dredge and again press that dredge aggressively into the chicken so it's completely coated then in two to three batches gently lay that chicken into a pot filled with at least two to three inches of fry oil that's been preheated to about 350 fahrenheit and fry for five to seven minutes or until you have a deep golden brown flaky crispy buttermilk fried chicken that of course has an internal temperature of 165 fahrenheit probably should mention that the same rule of 165 internal temp applies to the legs as well pal lest you want medium rare chicken now place set on a wire rack to drain and simply repeat that frying process with all of your chicken now it is the moment of truth just looking at these two you can see how extremely different the breading is and even then they both look like exotic stones retrieved from two opposite corners of the world with their own secret story and yes the korean style one may be sauced and the southern one is not is that going to make a difference my gut in a weird way says no but i think an even better judge of that would be my tongue time for a taste test wow we have two pieces of chicken let's get a smell test so this one smells nostalgic to me because this is what my mom would make this one spanks you a little bit there's a little bit of spice to it you get that first whiff and it's just kind of like what the happened so got this beautiful breading and we're going to do a sound test on that first it's one of them things you just gotta pop this just give it a good old i was going to jump and throw my ass in the air texturally the crunch the juiciness of the skin the salt levels are perfect jumping over to this i suspect we're not going to have as much of a crunch oh wow this is a hard choice i'm not sure if there's one that's better than the other in this i normally lean towards asian food in general so do i go nostalgia or do i go current favorite this one it's sweet it's sour it's acidic and it's got that peppery background note if i were to pick a favorite right now i don't think that i can so i need someone to step in and be a determiner here yeah the breading is just nostalgic always surprises you a little bit that's so good it's a tough call because like if i went to a restaurant i hadn't had drumsticks in a while wanted something different i would go for the gochujang ones but trying both i would just want both bowls make both and find out yourself thank you vikram for nothing yeah what i've learned is that it comes down to what you desire in that moment these are completely different there isn't one that's better than the other i feel like i could eat 40 of these but i feel like i could only eat two of these both styles of chicken beautifully done guess you're just gonna have to make it to find out [Applause] why the does that keep happening you want to know what else has big juicy legs carved into my mind b-roll [Music] all right guys and that is it so we made our chicken but first we have to give a massive thank you to our sponsor capital one shopping thank you it's an incredibly easy way to save money when you shop online and uh it's free so remember to add the free capital one shopping extension to your browser and it will instantly search and find all the discounts you're looking for while you're shopping apply them to your cart bing bang boom you got a goddamn deal brother go to the description get it on your browser and avoid having to pay full price every single time so we have our korean fried chicken versus american fried chicken both beautifully done delicious aside from it obviously tasting different visually there are polar opposites one of them is a thick beautiful rich buttermilk flaky crust and then the other one's sort of like this thin wispy wafer-like crispity crunch it not only affects the texture it affects the flavor the way you eat it and it also affects how it satiates you which is a big part of eating i feel like my palate sort of leans towards the korean fried chicken but at the end of the day there is no winner here they're all equally delicious it just is how you prefer to have it in that moment in time when you want fried chicken when the hunger strikes so you make your goddamn decision but i hope this was somewhat helpful that being said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 5,384,135

Keywords: sat bawl pro, joshua weissman, CapitalOne, Capital One, Capital One Shopping, shopping, coupon, Fried Chicken, Korean Fried Chicken, Fried chicken recipe, korean fried chicken recipe, make a fried chicken, chicken drumsticks recipe, chicken drumsticks, buttermilk fried chicken, homemade fried chicken, easy Korean fried chicken, chicken recipe, spicy fried chicken, gochujang sauce, how to make fried chicken, how to make Korean fried chicken, easy chicken recipe, fast chicken

Id: 84uttbLXK6I

Length: 9min 22sec (562 seconds)

Published: Wed Mar 23 2022