- That is the best chicken
I think I've ever had.
- That's what I said!
(dramatic fanfare music)
(logo popping)
Hello, everybody, it's Barry here.
Hope you are well, wherever you are in the world.
Wherever you are, on your bus,
your bus 'cause you own a bus,
whether you're on a treadmill.
Thank you for watching this video today.
We're making Korean fried chicken.
I've heard about this for years
and it's supposed to taste amazing.
Now, I've never been to Korea,
could be a good career move,
sometimes like fried food.
I mean, sometimes, like we found with the cannoli
the other day, it's kinda needed, but I love chicken.
And this has got a little bit of a strong flavour
and there was a key ingredient
that we've already started, this video.
We're gonna rewind to last night, hunting for it.
(audio screeching)
Hello, welcome to last night.
If this video is actually a thing,
because if it's not been achievable to get these ingredients
I might not actually do it.
I want it to be authentic.
So I'm doing my normal shop,
I've gone to my normal supermarket, got everything I need,
but then I'm struggling to get this thing
called gochujang paste.
There's my shopping list.
I think it's like a red chilli hot sauce
which is probably absolutely vital to making this authentic.
I've gone to three supermarkets now
and I'm struggling to get it.
So I've got one more to go.
It's getting late. (chuckles)
Otherwise I'll have to go to one other one that I can try
local to me in the morning.
Otherwise we'll, well, you might not see this video.
Just finished my last supermarket,
which shuts at midnight.
It's now half 11 and you can't get this stuff anywhere.
Did that really awkward thing
where I've already been in a couple of supermarkets now
and bought some alternatives.
So I just bought myself some chocolate (laughs)
but I've just looked on my phone and Amazon can deliver it,
it says tomorrow, and it's just before midnight now.
So my plan is first thing in the morning
when the other supermarket, I think that'll have it,
opens, we'll go get it.
And it is one of the last steps in the recipe.
So potentially by the time we're doing the recipe
some might actually turn up at my door.
You could do a homemade version
but I just wanted to taste the real thing.
Hopefully, it all being well,
this was my start of the Korean chicken adventure.
It's gonna be worth it.
Let's go.
All right, so I just got home.
It's like midnight and I'm gonna go and wake Mrs. B up.
And I'm not gonna film that, obviously,
but she's totally gonna be like, "Where have you been?"
And I'm like, "Looking for gochujang sauce."
We are on a mission to get wonjon paste.
(playful music)
I can't see it, folks, they don't have it.
Ah, no, oh, maybe they will, I'll keep looking.
(gasps) There it is.
(audio screeching)
Yeah, so long story short,
I got in trouble with Mrs. B, oh my gosh.
Where in the heck have you been?
I need, I needed paste and I didn't get any.
And then I go out this morning.
I didn't even really see them this morning.
They've gone and trust me, they ain't tasting it
at the end of this video,
I'm eating all of this, this is good.
So we got this gochujang chilli paste,
and there was ways of making it myself,
I've got another one on the way from Amazon
and it is the last step in this recipe.
So I'm wondering by the time I finish this
if the Amazon delivery turns up, I'm gonna be like
oh my gosh, but apparently you can do loads of stuff
with this as well, so.
Let's try it.
Ooh, strong stench there.
Ah, ooh.
That is dirty.
It's like a really angry pepper paste, but a pepper,
like an angry pepper with a rash or something just like, oh!
Well, let's get going, shall we?
All right, there are three steps to this recipe.
The fourth one is actually eating it.
First one, marinading our chicken.
Chicken breast fillets.
You could just buy chicken breasts
and slice them thin, but I can't,
these are pretty much the same price,
I find it quite easy just to have them like that.
Almost at the size I want.
And we're drenching some buttermilk on top.
Also at the end, some pepper, some garlic powder.
This is smoked garlic powder because hey,
I don't like smoking, I liked smoked food, yes.
Smoked food.
And an unnecessary salt bae.
(lively music)
You want it nice and coated.
You could do this in a Ziploc bag as well, if you want.
But instead we're gonna Wrapmaster 3000 this.
(Wrapmaster clicks)
(Barry groans)
Caught my bloomin' arm on the oven handle.
There we go, boom chicka wow wow.
So that is now going in the fridge to marinade
and chill for an hour.
If you can, leave it overnight
but an hour will do.
Buttermilk, right, the reason we use that
is it's slightly acidic
and it helps to make the chicken super tender
and keeps it moist as well.
Apparently you can use harsher acidity things
like a lemon juice or something like that
but the harsher that is that can actually
affect the final texture of the chicken as well.
So better, buttermilk, better be good.
It really does make a difference.
So if you can get hold of,
it's really popular to get hold of now,
most supermarkets have it.
Do put that effort in, thank you.
Step two of the recipe is the actual frying process.
So whilst that's marinading
we can start to get our coating ready.
And apparently this is a super crispy coating
with a little bit of baking powder in it
which should make it pop as it hits the oil.
So we might as well make that now.
I'm trying to use the spoon that Stuart sent me
as much as possible.
Let's make this coating.
So we have got the basis of it, plain flour,
which is gonna cling to it.
And then it's just really now how we season it
along with the puffage that the baking powder,
the first thing going in, will do.
So we've got lots of things here,
we've got onion powder, garlic powder
and celery salt all in one little pot there,
so we'll just shimmy that all on together.
Salt and pepper, some chilli flakes, thyme and paprika.
Anything with paprika in is all right with me.
So we'll mix this together.
Basically seasoning the flour
and each chicken marinated piece will get drenched,
dunked, fully coated in this, ready for frying.
That's pretty much it.
This is actually ridiculously easy.
Yeah, so with the coating done,
I am just getting my saucepan half filled
with vegetable oil.
As you know, I'm not a huge fan of frying,
I find it really dangerous,
but we'll just get that going
up to about 320 Fahrenheit, okay, nice and hot.
Some of you guys like it
when I do videos when I'm completely home alone,
the antics I get up to,
but I just had this thought of like the film "Judge Dredd"
you know, Sylvester Stallone,
and obviously the comics and all that.
But they did it based on "Judge Dredge,"
it was actually based on some sort of futuristic cop
that dunks chicken into flour.
Take a piece of chicken like that, okay,
and give it a gentle shimmy.
Try to get as much of the raw marinade
onto your work surface as possible, brilliant.
Place it in like so
and I'm gonna try and get three in there, okay.
Actually, we'll just do the two.
And then with your clean hand
if you push the flour onto the chicken
and then you can lift it and coat it a few times,
make sure it is fully covered in there.
Place that down on your board.
And then just basically rinse and repeat.
Try and have one dry hand, like this one,
for your coating and one marinade hand.
So you might as well just repeat that.
That's what I'm doing.
That's the video.
This is about 330 now so it should be pretty potent.
Oh yeah, look at that, it didn't even sink.
Turn it down to a nice, steady, like, low temperature.
Just to keep that steady.
You don't want it keep going rising,
you don't want it dropping,
you kind of want to keep it even, all right?
But we've got them all lying down, all the chicken pieces,
like they're sunbathing ready.
The only thing to say, I'm not expecting,
although there is a slightly orangy stain there,
I'm expecting it to be more fried chicken-y, okay?
And the final look comes from that sauce.
So what I'm gonna do is do it completely with tongs.
Ooh.
Straight in there, do not overcrowd the pan.
So probably three.
I might even go four.
(oil sizzling loudly)
Just to show you, that's only been a minute, look at that.
But it won't have fully cooked it through yet.
So push it till it's nicely light and golden.
I would work in small batches.
The colour and the coating looks amazing.
For some reason, I thought there'd be
panko bread crumbs on it for that crunch,
but I think the baking powder's really done that job.
And there we go.
Oh my gosh, that just looks crispy, doesn't it?
Oh my gosh, look at it. (laughs)
One thing I have done, because our sauce isn't ready,
I've just put my oven on to just a warming mode,
just like a really low temperature,
and I'm gonna put it in a baking tray just to keep it warm
whilst we make the sauce and finish frying it off.
That's probably the one time you get serious Barry,
is when I'm frying, don't get me wrong,
I don't mind nearly setting my house on fire with a toaster
but when it comes to frying,
I hope it's not just me,
it just makes me feel really uncomfortable.
So my one tip is just to literally leave it where it is
until it's at least room temperature.
Don't even try to move it. Yeah.
All right, so a new cold saucepan to make the sauce
that's gonna get simmered and drenched on this chicken.
We'll start with some of the wet stuff.
So soy sauce, that's a low salt one.
This is some vegetable oil, some honey.
So two good old squirts of that.
Some more sweetness with some, oh, look at that.
Brown sugar, that's dark brown sugar
but I suppose light brown would be good, too.
All right, I just forgot to press record
on adding in the garlic.
I just added a teeny bit more.
This is some frozen chopped garlic.
We're bringing it to a simmer anyway.
So it doesn't really matter.
And this is some ginger
and last but not least our gochujang paste thing.
I hope I'm pronouncing that right.
Two tablespoons, that.
So about four teaspoons.
So there's gonna be some nice heat in that,
oh a little bit more, why not?
And the Amazon delivery hasn't arrived yet.
So I'm so glad we went out
rummaging for that this morning.
We bring this to a simmer.
That's the sign for simmering.
And we'll gloss that on our chicken.
I feel Stuart's been part of this recipe,
I've washed this spoon three times now,
every step of the way.
So stir it through, let the sugar dissolve in.
With the amount of sugar in here,
it should not take long for it to come to a simmer
because we want to get it at that stage.
And then just keep it rolling for about five minutes.
All right, so a nice simmer to reduce it down slightly
about five minutes, oh my gosh.
This smells so good.
Kind of like a mixture of sweet and spanky.
Just checked my phone
and I've had a notification that the chilli pepper paste
should be arriving now or anytime in the next three hours
so we could have possibly held on,
but I'm just so hungry now.
This is gonna be amazing brunch.
Okay, I'm coming straight from the oven with that chicken.
Oh my gosh, it is still crispy.
That is what I wanted.
And it's warmed.
This pan is just at that nice temperature.
It's a bit like a hot water bottle where I can just hold it.
It just feels nice. (laughs)
I might use that
instead of a hot water bottle in the winter.
Just still a little warm, but oh wow.
Oh wow.
Now, you're trying to get it to coat
the tops as much as possible.
And then we'll just lightly flip it around.
All right, a really easy way to do it, actually,
is the sauce has run to the bottom.
So I'm draining it into a jug.
We can do it again.
Oh my gosh.
(gentle music)
I mean, you can repeat this as much as you like
but it might be nice to eat it soon. (laughs)
And maybe just one last little courtesy drizzle like that.
Oh my goodness.
It will find its way.
Sticky, crispy, and let me finish it
with a few little extras.
(gentle music)
Oh my gosh.
I suddenly realised we didn't actually talk
about what Korean fried chicken literally is.
Well, I think we've worked out,
it is insanely gorgeous.
It's usually called chikin, C-H-I-K-I-N,
from the English, chicken, in Korea.
So this is what they called chicken?
So what did they call Korean...
No.
Oh, it's sticky, and it feels crispy. (laughs)
(chicken crunches)
Mm, oh, that is absolutely insane.
I just want to smother it all over my face.
(Barry speaks gibberish)
There's a real sweetness with the honey on there.
Then in the back of my mouth now I've got a gentle speckle
of heat, but it's not that hot.
As much I really want to eat it
my girls don't really like hot foods, all three of them.
Well, Chloe she's actually insane.
She would eat...
She'd literally eat food from the devil if she could,
but like Mrs. B and Phoebe like nice mild foods.
It's like, sweet and tangy and smoky
and just enough heat running through it.
It is insanely good, oh my gosh.
Almost tastes like a little bit like a hot plum sauce,
you know, when you have it with duck pancakes
and stuff like that or hoisin sauce.
But I think that it's probably out there
but this is probably up there
with one of the best chicken things,
chicken recipes I have ever, ever tasted.
And I'm sorry to my family and Mrs. B
for any chicken roastings that they've ever made me.
Ridiculous. And how easy was that?
I just need to keep myself really busy now
because I will eat all of that.
And I genuinely want to see just for the heat contrast
what the girls think of this.
So amazing, wow.
Oh, that's so good.
Absolutely mind blowing.
So if you try this, you really have to,
if there's like a handful of recipes I want you to try,
this should be up there.
Oh my gosh.
Unless you're vegetarian, but just don't put chicken,
put something else in there.
Obviously something vegetarian.
But if you do try it, please send me a photo
on social media, I love to see your attempts.
Don't forget to subscribe and make sure
your notification button is pressed for all regular uploads.
And I'll see you very soon.
Proper stonkin'.
♪ Check your level, player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
(Chloe screams)
I've got a huge vessel of this paste now.
- What can we use it for?
- Loads of stuff, like even in stir fries.
Look at that, loads of it!
Ooh, that looks a bit darker there.
- That looks...
- Don't waste it all.
- Are you meant to eat it like that?
No. (laughs)
- Wow!
It's lost a little bit of its crispness, I'm afraid,
but Mrs. B wanted it massively warm and cooked through.
We had a bit of a debate about food hygiene and um...
- I won, basically.
- Basically won.
- It's not spicy.
- No- - It's got like a sweet,
sticky.
- Yeah.
- Amazing.
- I got a little heat aftertaste,
but can I have another little chit
just to see if it's changed?
Mm, oh yeah, I got some crispness still.
Merry Crispness.
- That is the best chicken I think I've ever had.
- That's what I said!
So the ultimate story of this message is,
it is blooming stonking
and if you go out on a forage till midnight,
and annoy your wife getting some gochujang paste
that you cannot find
so you have to go early in the morning,
don't see it till now, but then you feed it
with the chicken from the gochujang paste,
all is good.
- All is forgiven for waking me up.
- Yeah. (laughs)
Please, seriously, try it.
The only thing I'm gutted about is I didn't do it
in the air fryer but I think it would work in there,
I just used it all up in there
because it looked bloomin' fun.
So try it and I'll see you soon.
- [All] Bye!