- Hello, everybody! Today, we are going to
make honey butter chicken. In Korean, ha nee beoteo chikin! The same. In my last video, I showed you how to cut up a whole chicken, around a chicken weighs four pounds. I cut it up, and then made two packages. One package, in one plastic bag, I put the chicken breasts. This is the rest of that.
I kept it in the freezer, and this morning, I just thawed out. A little more than two pounds;
two pounds four ounces. Instead of this, you guys can prepare two pounds of chicken wings. Then we are going to
make delicious chicken. I left Korea a long time ago, but last year, I visited Korea. I knew there, I saw a lot of Koreans were crazy about honey butter flavor. Honey butter chip, honey butter
bla bla, honey butter nuts. I tasted it, it tasted so good! So I thought that maybe I
should develop this recipe, even though my dakgangjeong,
my previous yangnyeom-tongdak Korean fried chicken recipes are super super popular on YouTube,
but this one is also. I'm sure that you guys will love it. So it was frozen, you know, including
all these backbones. Yeah, you remember? If you saw my video,
probably, you remember. To make this honey butter chicken, I like to cut it up
into small pieces like chicken wings,
small-size chicken wings. You saw this from my channel intro. I'm using this. So I'm going to cut it
up a little smaller. Small size, this is going to be. Quickly cooked, and also more tasty. My last one, that's it. I cut it up, it looks
like more than before. It looks like it was increased in amount. It can't be! I'm heating up my oil, this corn oil, four cups of corn oil,
while I'm preparing this. I'm going to make a batter
and mix with my chicken. Chicken first. Salt, half a teaspoon. And some ground black pepper. Quarter teaspoon. This is potato starch. Potato starch, I'm going
to use a quarter cup. And this is flour, all-purpose flour, quarter cup, same amount. I like to use half a
teaspoon of baking powder to make it fluffy and crunchy. And then, egg. I will add two eggs. And then, let's mix. How many times I'm supposed to fry this? Yay, you guys are right! Double fry, always double fry. And I just mix this very nicely to coat so that all this batter
is all coated well. Okay, what I'm looking
for, temperature is 350F. And then, let's fry. This is my 12-inch pan, skillet. I will just add all this
two-pound chicken here. Let it cook. So I'm cooking over high heat, because it's all crowded here. So around five minutes, I fried this. Now I see the bottom
part is a little crunchy, it's time to flip over,
and disconnect if these guys are connected. If you cannot cut up
chicken because it's too scary, then you can ask your butcher. Say, "Please cut it up into small pieces, "like chicken wing size." It'll be perfect. I feel this is really
soft, it's not crunchy. We have to keep cooking. From the very beginning,
it took 20 minutes just to make crunchy chicken. And now, eventually, it is all crunchy. So I'm going to take it out one by one. Most crunchy one first. Keep flipping over. Keep flipping over while you are cooking so that all sides should
be really crunchy. The color is very beautiful. I never turned off this heat. This is a second fry. A lot of people ask me, "Between the first fry and second fry, "how many minutes do you have to wait?" Actually, not many minutes,
just in one minute. So again, bubbling,
there's a lot of bubbles. It's busy cooking! Now I'm going to make
sauce, honey butter sauce. We need two garlic cloves. Chicken and garlic
always go well together. Look at this color, so beautiful. Golden brown, crunchy crunchy. And too crunchy guys, first take it out. It looks like popcorn chicken. This is the second fry. I just fried only seven to eight minutes, but you see everybody's heat is different. Always check out. Don't burn. Turn off. Okay, next, I'll make sauce. I need honey, sugar, and
a little bit of soy sauce. These are pumpkin seeds, optional, but pumpkin seeds' color, green color is really pretty, turns out so pretty, so you guys can use these. Sugar, honey... oh, I forgot butter! I will bring my butter! So one, two, three,
four, four tablespoons. Add this. Now we need garlic. Just wait until this garlic is a little crispy and fragrant. Wow, butter is really bubbling now. And then we need to add
soy sauce, two teaspoons. And sugar, quarter cup. And then, honey. We gotta add some honey, right? two teaspoons. Honey is for only just honey flavor. If you add too much honey,
it's going to be mushy. So I like to just add a
little bit in the last minute. Looks awesome. It's all bubbling now. Let's put this directly. And I told you, quarter
cup of pumpkin seeds. It's going to be really tasty Honey butter chicken. Be careful, very hot, so
slowly slowly, well coated! This is parchment paper. It's really buttery smell. Let me taste! Are you curious about what it is? Water, just water. Hello, everybody. Today, we made honey butter chicken! hani butteo chikin! Taste. Sweet, crunchy, buttery, honey flavor. Irresistible. Delicious, delicious. Make this for your family,
friends, and party. You'll be really, really popular. This is a non-spicy version, but really buttery and honey-garlicy, and tasty. No wonder why all
Koreans love this flavor. Enjoy my recipe. See you next time! Bye!
This lady is awesome! I've done a couple of her recipes.
She is adorable...
I love her.
That hat! So fierce. So fine.
Chicken looks good too
She is either 30 or 70 I can't tell
My friend makes a lot of her recipes they are pretty good.
I've been a long time fan of Maangchi, she's just awesome! My 4 year old thinks she's the best too. We'll wake up on the weekends and she'll ask to watch Maangchi videos instead of cartoons because she "wants to be Maangchi" when she grows up. She doesn't want to be like Maangchi, she wants to be Maangchi. I'd be really impressed because my daughter is very much not Korean.
Instant sub.
허니버터치킨
허니 = heoni
버터 = beoteo
치킨 = chikin
eo = "uh"
You know, just in case you ever need to know how to order it in Korean.