MY NEW FAVORITE FRIED CHICKEN RECIPE… | SAM THE COOKING GUY By SAM THE COOKING GUY

gorgeous Korean Fried Chicken now we can start if you like fried chicken and who wouldn’t think it’s a shame right boys it’s a one of life’s great things one of life’s great things and it’s honestly it’s very simple if you cut the chicken up yet marinated for a little bit some flower business crispiness happened to make a little sauce and you’re done through simple sounding let’s start by getting a little with the marinade thing happening then we cut our chicken in the chicken goes into that then we carry we begin with some milk in our Bowl too much static up maybe something like that and now we have the following some fresh ginger there is no substitute for this don’t say

about using a dried BS and then this is a greater it’s actually a gesture that takes a bit but what you are going to get like this first year when you do that is really going to flavor this beautifully you want to grind down about an inch of this not your fingers that’s just straight magic so get yourself a good little piece zest grind away if you don’t have one of these could chop it up super fine but the benefit of this is the flavor intensifies about four hundred thousand million percent over cut yes next garlic and I have about eight cloves here just Clover way or the garlic then you can some big pieces that fell out fine salt and pepper we do this a little swoosh around

no can cut a chicken chicken it’s a whole chicken so we’re going to cut it up you seen us do this before back front breast backbone let’s cut the backbone up member of the turkey we did write up the sides of this guy I got to be honest with you till I’d he’s here with a chicken then it is with a turkey and this will not be thrown away this will go into my freezer for when it’s time to make stock or soup or whatever business you could recognize you got a couple things going on here. It’s played out skip these these legs off a quarter it’s that simple this guy another like quarter mile of this if you want you can take this kid and go

it’s like I’m at the chiropractor which by the way I got to go back to I got some shit going on so now we can do this we got these little wings are cooking guy seven in the stands up to whacking the F out of a chicken breast breast wing wing so now we separate this one two three we have six right you separate these now the thigh from the leg is down here there’s a socket so there you go to get your little leg I think I’m pretty like this you got your little thigh there so one two three four five six seven eight that’s your traditional chicken cut up but we’re going to cut these into just a few more pieces to make these a little bit smaller

all right so our pieces as they come to us when they’ll be a little bit smaller but perfect there’s a checkup and come back with her marinade and if it wasn’t obvious Check N Go’s in everybody smells great and garlic and ginger is amazing in here you don’t need to be inundated with a ton of milk this one at Moore’s we don’t need it soaking in three extra inches of it but everybody doesn’t need to be coated perfect this goes in the fridge 2 hours do sawdust in the meantime we’re going to make our dredge and then we’re getting close to trying to The Dredge we need for this is very simple will do flour cornstarch onion powder garlic powder sugar and salt and pepper recipes blow you don’t have to write it down last thing before we fry is the Sweet Sticky spicy gorgeous little league lazy sauce so here’s how that looks all right so this begins with Gorgeous go to John

gochujang is a fermented red pepper paste very popular and Korean cuisine this will go in I got a couple good tablespoons of it here look at it’s thick and sticky and lots going to be magnificent then we’ll give it a couple tablespoons of soy sauce or paste on to this is all going to go in the heat to melt we’re getting a little splash of sesame oil but a teaspoon will give you three tablespoons of rice vinegar 1234 little thing we’ve got for sweetness couple tablespoons of brown sugar and butter quarter cup of hot honey 1 2 3

for great where’s our friend garlic right there buddy we’ll revisit with some more ginger as much this time maybe a teaspoon or so and salt and pepper to the list goes on to the Evo flat top we get it a little melty and were there so it’s going to take a bit but just let the start to heat the gochujang will melt everything is just going to be tremendous in here there go to John gives a nice level of heat not crazy you could always use red pepper flakes if you want more but for me medium heat is kind of enough look at you see this gorgeous color it’s becoming you know what this is going to do to that chicken and when it’s like this you’re good so this we can take out the stove it’ll take him back up again that’s okay we’ll put it on right before we need it but now it’s chicken time we’re going to add a little milk and beat

now we take our dredge and we’re going to do this when you’re making fried chicken and you start off with fresh dredge the chicken you start doing in batches down the road have the benefit of the marinated chicken going into the flour and he’s little crazy pieces really help to add some crackle and edges to it you see how it’s gotten a little more beef. Everywhere but dang it’s going to be good okay just break up any big clumps now here we go again and then it goes and we want to cover well really well so you see what it’s done it’s given us craggy extra nonsense to the outside and that is going to help everything get better and I’m smelling ginger and garlic right now in the most beautiful way I was sending to get a much bigger container for judging chicken. Don’t so because we know we can

took too much at a time I’m not going to do this to all the pieces yet I’m going to do just for the first batch that will go in the fryer and I’ll think I’ll start with four or five pieces and while it’s cooking I’ll get the next batch ready to go all right let’s go for it never dealing with oil put it in layaway from you

so it doesn’t Splash like that boils at 3:50 you heard me say we’re going to do this twice we’re going to leave it in for say 0 a 9 and 10 minutes it won’t get all the way cooked finish everybody first time around then Crank It Up to 375 then it goes back in for a second Fry beautiful so when you put them in just make sure they’re not touching that they’re touching they’re sticking to each other and you don’t want that and while that’s cooking I can continue dredging the next batch k word 7 minutes have a look here you as promised okay we’re going to go 10 minutes total so give it three more then we’ll take it out it s fry will be way less it’ll be about 4 minutes

if I got a lot of chicken to do over there since get these guys out oh my oh my goodness

this is insanity all right these are now going to rest will be put around 2 in and then we go Max’s drumstick same placements my thigh

oops drop that from a little high chances and my other one they’re going to cook their time first round they’ll come out I’ll crank the temperature up to 375 and then everybody goes back in for their second round that will bring the temperature up to 160 570 then it comes out then we glaze then we

so this part now for me is the decorating you got your Christmas tree you brought it out of the car you’ve set it up there’s water in the little thing underneath it’s cuz I know you have to have water to keep it from getting dry that’s right I did not grow up with a Christmas tree a Christmas tree until I was twelve and then grandma said I came downstairs one morning about a week before Christmas and said we’re Jewish why do we have a Christmas tree she went off interesting point and that was the last year we ever had at my brothers were mad at me for a filling Christmas okay so you got a little Beautiful Mess on this side and now we can turn these fellows over and complete this amazing color flavor this

smell like you just standing right here just all coming in its sweet it’s spicy it’s Tangy

everything you would want but we’re just do half will leave some of the chicken just to try the way it is o’naturel and as we stay in Canada a boiler safety knee freaking gorgeous and I just don’t even know what to think at this point other than holy ass the Korean Fried Chicken gods have Smiled On Us at least at this point so we find out how we’ve done here all right so the obvious place would be right here this kid

oh my gosh

no inside gleet it’s going to be a mess it’s going to be all over my face what else is new what do I care I mean in Korean fried chicken and if it’s a mess it’s a mess

we should have three Friday that’s not country enough

I’m telling you

look

oh my God oh God it’s a disaster of monumental crunch proportions it is the absolute right amount of spice for me I should say nice back of throat heat nothing crazy I just want as much of this juicy

we’re booked new town girl

I’ll continue to do the work while you to just lay about and loaf