Oh my lawd, i am worshiping the ground you both walk on! I made these for dinner tonight. It was absolutely delicious! Great recipe and another keeper.
I just made this a few minutes ago. I followed the instructions and this is delicious! I made the sweet and spicy gochujong dip and I used ranch(I thought the Korean sauce would be super spicy! It is not). It is so good!
Korea fried chicken is black American fried chicken cause they learned it from the FBA GI that were over there so it needs to be called FBA korean fried chicken
If you are black (so am I) we did NOT invent fried chicken. With our spices and herbs from Africa , we DID upgrade it tho . They were in Europe, frying it with no seasoning, love or care before we even knew what it was lol . Sorry to tell ya man .
No..that is totally wrong. The modern Korean Fried Chicken was from the workers who used to work in any branches of KFC , Popeyes and some Chinese cooking methods however they recreated in their ways ...
It used to be Pioneer Chicken. Since it's no longer available, I buy KFC Extra Crispy. I'm looking for another, because they changed the recipe, and made it spicy. I liked it because it was not spicy. Now, I want to find another chicken joint. Your chicken looks and sounds fantastic!
WAIT!! , WHAT'S CUCHIGURO,, And the fist powdered is plain flour?? The second powdered AS WELL?? I'm very much interested, I Never make the right Fry Chicken,, I'll try this one!!👍
I love your channel; the foods look amazing and thanks for sharing. One question: can you state the amounts of spices and name of each one used for the chicken. Thanks and God Bless
See these new Korean don't know that the the African American Soldier during the Korean war taught the Koreans how to fry chicken. My dad was one of the soldiers who taught Korean Soldiers cooks how to fry chicken
Not sure in Korea they are using a flour predominant batter. I believe they use potato starch predominantly. But what you did works I guess. I also use a flour heavy batter because I like the taste better than corn or rice starch.
@mymanlovesme1 hey one of my favorite channels I didn't think I was getting a response lol. But do you add more batter or when it cools down you just refry cause I really wanna try this one this summer
@@LOADSOFFUN no hun the first fry is to get both sides brown and to pre cook and you take the chicken out and set aside then you refry. No more batter or anything the first fry isn't a well done fry its a pree cooked fry.
@mymanlovesme1 ok ty now I understand that's what I actually wanted to no. So now I have the info I'm gonna try this out cause I love that crunch I heard when I watched the video ♥️
Enjoy tobasco but I looove me some Louisiana . That’s what I put on my peace-maker Poboy. I’m going to try your recipe for shrimp and oysters to see how it does on a Poboy 👏🏼👏🏼👏🏼
Theres a difference between bon chon fried chicken and places like popeyes or even chinese fried chicken. Korean fried chicken is in a league of its own.
Hi there! 2 of the most popular sauces are sweet and spicy gochujang and soy garlic. Please refer to our recipe for the full instructions and measurements: twoplaidaprons.com/korean-fried-chicken/ Please scroll towards the bottom of the page to the recipe card. =)
Some times i wonder how Koreans fried their chicken before they cane in contact with African Americans i also would like to know if the frying of the chicken in palm oil makes it nice or not this is the way I know Africans used to or still fry their chicken
I think I'm gonna make this for family meal at my restaurant in Hawai'i tmrw. We sure kno our Korean fried chicken out here, so I'll do my best to remember posting the review tmrw! Aloha from Hawai'i 🤙🏽
I couldn't find the Beksul flour mix anywhere locally, but I followed this recipe exactly with a Japanese inspired flour mix. It was, as good as the video made it look. Almost everyone complimented me 🥲
