What up Food Tubers! It is DJBBQ and today we are welcoming a new
chef, a new personality,
to the Food Tube family. It is the one and only Gizzi Erskine.
Hey! Hey Food Tuber's!
Gizzi, welcome to Food Tube.]
And today we're going to do a dish that I've had from you
on the live grill, on the charcoal.
It is great off the barbecue, but it's even better
the way it should be which is Korean Fried Chicken.
KFC! It's KFC!
It's the other KFC. Caramelized and crisp.
Really delicious. So, so! Shall we do some cooking?
Just put some buttermilk in here, with a load of salt.
So we'r actually going to be buttermilk brining.
Alright. I've heard of beer brining, but Iv'e never heard of buttermilk brining.
Yeah, I mean it's the same philosophy. Essentially you're penetrating all the flavour
into the chicken wings. Now, will you go into the fridge
put that in there, that needs to marinate over night,
erm, and get me the other one out, please. Okay!
Okay, so these have been marinating overnight. So flours.
The first flour we're going to be going for is self-raising flour.
And what that does is it adds puff. Then we've got some potato flour and what that adds is chew.
Alright, so it makes everything. It adds chew. It adds chew.
You wait! And then we're going to add some rice flour which adds crunch.
What's this? The thing is. White Pepper. Is that because you don't want the burn?
Black Pepper is actually quite fiery, and this is more of a heady aromatic pepper. So I mean
am wiping away the marinade, which has been the brine essentially.
We're just doing a really light simple coating.
If you've got a good flour and a good buttermilk brine
it will puff up the second you put it in the fat.
It's about 140 degrees Celcius. This is how you typically fry Korean Wings.
It's also a French technique confit the wings. When I think of Confi'ing the wings I think of coffee.
Stop being so American. Sorry!
Sorry about that. Ha ha! My fault. I'm actually from Wales.
So what is con-con- confit'ing? To confit is to cook in fat, basically.
It's to cook very gently in fat, on a very low heat.
Until they're cooked through.
I just never thought of doing chicken at such a low heat. I always want to get them really crispy.
Yeah, like when you're doing, like when you're doing fish and chips.
Watch your space. I am. I am. I'm taking notes.
We're going to cook those for about 12 minutes.
And then we're going to take them out. We're gonna ramp up the heat and we'r going to put them in again
so we're twice frying them, so they're going to get nice and crispy.
Right, what we're going to do now is make the sauce.
Korean BBQ Sauce? Yeah it kind of is based on a bbq sauce.
method. In the fact that our main ingredient is this guy.
So I'm going to pop in some ketchup. Tasty.
Then sriracha.
Probably the best chili sauce in the world, or at least the best Asian one.
It's super spicy.
He-he!
That's spicy!
Gochujang is a Korean chili paste that's made in the same way you make Miso.
From soy beans.
From beans that are fermented but also with Spanish beans as well.
It's a staple of Korean food.
Those are two big heaping heaping teaspoons. Hell yeah!
Use two big heaping, heaping teaspoons!
We are then going to add in rice wine vinegar.
Okay, so the one thing I forgot is to add the sugar.
And the finally we're going to add a bit of salt into that, right now.
And then we're going to let that cook down, I mean it's already pretty syrupy, but we want it just a little bit more
of a clean texture.
Then we're just going to chop the green parts of a spring onion.
Green onions? Scallion.
I try to look after my American bredrin you know. This is almost used as a herb.
So we want them really fine.
Can you grab that pan for me. Over there. Right, I'm just going to take these out.
This is going to take ages.
But I'm scared I'm going to break them up.
But hold on, we'r going to hit the fast-forward button. Watch this.
Ha ha. It's amazing how you do that.
Now, it's time to put up the heat to the absolute maximum. So, that'll take about a minute to get up there.
What's gonna happen is, you can see these are really white and pale, when we put this in here now
all of the sort of chickeny juices are going to come out
and it's going to concentrate around the edge and it's going to go golden caramelized and crisp.
Right this is going to town now. It's going a bit berserk. Uh-oh!
Here, the difference in it, the fact that it's on really fizzing away. It's getting crazy over here. That can probably go
off now, but what we got. Will you just grab two last things to that whilst that's just finishing off.
I'm just going to add in a good knob of butter. If you have any chicken fat left over
chicken fat is amazing in that, and this is some toasted sesame oil.
Ooo lovely!
So this will make it really clingy. Okay, I'll do this!
Right, so this is what we're looking for now.
It's super crunchy, it's golden brown, it's got these sort of caramelised bits around the edge
That is pretty much bang on!
Right, so these have been drained now.
I'm going to take the paper away. We've got one last bit of love to give them.
Pour over some of this sauce.
And we want to, we're going to sort of toss these.
You're crazy!!
I wanna party with you, cow girl!
I'm staying over here.
Tiny bit more of the sauce.
More sesame seeds.
Finally, we've got these guys. Scallion!
Spring onion. Spring onion! So Korean Fried Chicken!
Now can I get Angels to sing as we lift this dish up, ready?
Did you hear that?!
Oh! They're singing for a reason.
Those look amaze-a-tron!
Please make sure you subscribe to Food Tube. There's a button over in that corner.
And then I'm going to throw in a little button in that corner for DJBBQ if you guys want to subscribe on that
on that bad boy. I'd be really, really stoked.
On your awesomeness.
Gizzi, are they cooled down enough for us to manger? Okay. That's French for eat.
Really clever! I'm going to have a go. I'll let you know.
What?! Come on girl! Give them here.
Oh wow. Juicy, crispy and full of flavours. That's a party in my mouth, man!
It really is. And I-I I paid attention!
I'm going to make this myself when I get home.
Shall we get a beer? Lets get a beer.
Thank you for watching guys. Thank you! See you soon. Bye!