The Art of Korean Fried Chicken: A Recipe to Die For

As I watched Monty expertly fry chicken wings in a sizzling hot pan, I couldn't help but feel a sense of excitement and anticipation. The aroma of oil and spices wafted through the air, tantalizing my taste buds and making my mouth water. "I'll see you back in 10 minutes," Monty said with a smile, as she carefully placed the first batch of wings into the hot oil.

The waiting game was almost over, but not quite. Monty would soon be adding another layer to the dish, taking it from crispy fried chicken to an extra crispy coating that would make the gods weep with envy. "We're gonna fry it again," she announced, as if this were a well-known fact. The sound of sizzling meat filled the air, and I couldn't help but feel a sense of excitement.

As Monty waited for the second batch of wings to cook, she took a moment to tidy up the kitchen, wiping down surfaces with Clorox ultra-clean disinfecting wipes. "These webs are 30% thicker," she explained, as she surveyed her handiwork. "They're really great for cleaning up and greasy messes." It was clear that Monty was a woman on a mission, and I couldn't wait to see what she had in store next.

Finally, the moment of truth arrived. Monty presented us with a sauce recipe that would make our taste buds dance with joy. "Heat up a little bit of oil," she instructed, as she carefully added four cloves of minced garlic to the pan. The aroma wafted through the air, making my mouth water in anticipation.

Next came the chili peppers, which Monty toasted until they were fragrant and slightly charred. Then, she added a quarter cup of soy sauce, which helped to stop the cooking process and prevent the garlic from burning. A half-cup of rice syrup was added next, followed by one tablespoon of spicy brown mustard – an ingredient I never would have guessed would be in the sauce. Finally, Monty added a generous squeeze of raw sugar, white vinegar, and brown sugar, stirring everything together until it formed a beautiful, shiny glaze.

The final touch came in the form of peanuts, which Monty added to the sauce for a satisfying crunch. "Machi says just to put these in there for about 30 seconds," she explained, as she expertly flipped the wings over to coat them evenly with the peanut sauce. The result was nothing short of breathtaking – a dish that seemed to have been plucked straight from the streets of Korea.

As I watched Monty carefully plate up the finished dish, I couldn't help but feel a sense of awe and respect for her culinary skills. "Wipes to the rescue," she joked, as she expertly plated up the first batch of wings. And then, it was time to taste the fruits of her labor.

The first bite was like a symphony of flavors on my tongue – sweet, savory, spicy, and rich all at once. The chicken was perfectly cooked, with crispy skin that gave way to juicy, tender meat beneath. And the sauce? Absolutely divine. I could taste the peanuts, the garlic, and the chili peppers all working together in perfect harmony.

As we devoured our wings, I couldn't help but feel grateful for Monty's recipe. It was a masterclass in balance and flavor, a dish that seemed to have been plucked straight from the streets of Korea. And as I watched Monty expertly plate up the final batch of wings, I knew that this recipe would be staying with me for a long time to come.

So if you like fried chicken, Korean food, or just good old-fashioned comfort food, then this recipe is a must-try. Trust Monty – it's delicious. And as always, big thanks to Clorox ultra-clean disinfecting wipes for sponsoring this video and allowing me to make better videos for you guys. Be sure to check out her original recipe down below, and don't forget to follow me on social media for more cooking content. Until next time, stay tasty!

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies its Emmie welcome back today's video is sponsored by Clorox is ultra clean disinfecting wipes Clorox sent me the ultra clean disinfecting wipes to see if I am up to the Ultra mess challenge and the recipe that I'm going to be making today I think it's totally up for this challenge because it's munchies crunchy fried chicken I've been dying to make this recipe ever since I saw it it looks absolutely amazing and if you don't know machi by the way she is the queen of Korean cookery here on YouTube I'll put a link down below to her original recipe and her channel down below this recipe looks absolutely incredible it's deep-fried chicken wings that are tossed in a sweet slightly spicy soy sauce a glaze it looks absolutely delectable and I can't wait to make oh what I'm super excited about is that it contains peanuts as well so you have the crunchy chicken and crunchy peanuts it just looks so so tasty and I thought it would be perfect for the ultimate challenge because it involves dredging chopping chicken and deep fat frying and tossing in sauce so it should be perfect cuz I don't want to be caught unprepared alrighty let's go ahead and make this so the first thing we need to do is prepare our chicken I've got whole chicken wings here we're going to separate the drumette from the flat by the way this is three and a half pounds of chicken wings so do you prefer drumettes or flats I am definitely a flat the flat is this part right here so it's important to remember that we're working with raw chicken here we want to avoid any cross-contamination so after I'm done cutting this up I'll be sure to clean all my surfaces alrighty so let's wipe everything down now the ultra clean disinfecting wipes are bleach free and they kill 99.9% of bacteria and viruses including cold and flu MRSA strep Salmonella and e-coli ok let's move on to the next step I've thoroughly washed both my hands and the chicken now we're ready to move on to the next step 1/2 teaspoon of salt and a half teaspoons of black pepper Oh black pepper it's mostly good one teaspoon of freshly grated ginger now we're gonna toss everything it's already smelling so good that combination of freshly cracked black pepper and ginger so so I have 2/3 of a cup of potato starch here and I'm gonna take each piece of chicken and dredge it in here make sure you really squeeze it onto the chicken so the starch is gonna give us a really crispy crunchy crust but it's also going to absorb any water water and hot oil do not mix that's what caused all that sputtering and splashing and potato starch fries up differently than flour it has a crunchy texture than just typical all-purpose flour producers like music producers do you hear the sound use it we'll call it that starch squeak all righty more chicken tossing a few at once and then kind of really pressing it in seems to be a little bit more efficient than doing them individually all righty so now we're gonna toss this because now it's contaminated with chicken juice all righty let's clean up our mess so satisfied so ultra clean disinfecting wipes are great for cleaning hard surfaces like countertops and they are textured to lift 40% more dirt and grime good boy potato starch wash your hands all righty so now we're about ready to fry I've got my cast-iron Dutch oven here I've got about 4 cups of oil in here Monty recommends using grapeseed oil you can also use peanut oil some kind of oil that has a very high smoking point now for deep fat frying we want the temperature to be around 350 degrees 95 302 so March is big secret for getting crispy chicken is that she fries the chicken to ice once to get it mostly cooked and then a second time to ensure a really crispy crust if you don't have a thermometer the way to check to see if your oils ready is to sprinkle a little bit of the starch into the oil and see how it sizzles we're ready so take your tongs and place our chicken in the oil here we go oh yes I also have a little spatter screen here on the side to reduce oil getting in my face that's no good you don't want to overcrowd the pan because we don't want to lower the temperature of the oil too much just enough in there okay I'm so excited I love fried chicken so so much any kind of form any kind of style fried chicken yes see already it's starting to get nice and crispy already I'll see you back in 10 minutes all right so the first fry is complete and the chicken is already crispy listen to this now we're gonna fry it again to make it extra crispy can use it like a fencing mask seriously long sleeves yep oh my gosh all righty I'll see you in about 12 minutes all righty so we're about done with our last fry I've got oil everywhere take these beauties out look at that gorgeous now I'm gonna fry up a handful of peanuts now machi says just to put these in there for about 30 seconds and when they turn opaque you know that they're ready okay so now that the frying is done let's take a quick minute and clean everything up before we move on to making our sauce these webs are 30% thicker so they're really great for cleaning up and greasy messes now we're ready to make our sauce and we're going to prepare our chilies I have four guajillo chilies here and we're going to remove the seeds so just going to cut these into about 1 inch pieces so we're gonna shake out the seeds here chilies are prepared now let's build our sauce heat up a little bit of oil now we don't want the flame on too high because now we're going to add four cloves of minced garlic and we don't want it to burn these little garlic press here I love this thing I started at a thrift store it's a Zyliss I believe it's made in Switzerland yes but it works beautifully smelling garlic's gonna sizzle now we're gonna add our Chili Peppers toast those up a little bit next we're gonna add a quarter cup of soy sauce that will stop the cooking process a little bit and again prevent our garlic from burning okay starting to bubble up nicely now we're gonna add 1/2 a cup of rice syrup you can also use corn syrup I will make it glossy sweet shiny and then to tone down the sweetness we're gonna add one tablespoon of white vinegar this is an interesting ingredient one tablespoon of spicy brown mustard never in a million years would I have guessed this would be in the sauce but I trust lungi and generous squeeze that 1 tablespoon of raw sugar brown sugar and we're just gonna stir this until all the mustard is combined and this bubbles up and that is our beautiful saw and now we are ready to add our peanuts and our fried chicken excited already oh my gosh now Manji is very talented and she's able to flip this now let me attempt to working Oh oh my god that's looking amazing let's just put all of it in there because everybody needs us okay that's right okay let me go plate this up once again wipes to the rescue peanut sauce be gone already we finally arrived at the moment that I've been waiting for and it just to taste these gorgeous wings I wish you could smell these they smell vinegary and chilli sweet and chickeny yeah alright alright alright I'm gonna have this one right here that's flat that has all those peanuts on there I'm gonna turn it this way so it's a little bit easier to eat already eat the lucky mozz hmm I really hope you can hear that the chicken is so crispy and it's covered with this gorgeous sweet sticky savory glaze that has a touch of garlic in it and the vinegar in there perfect little foil for these sweet sweet sauce it's just utterly divine oh the chicken is perfectly cooked we cooked it twice so the initial fry was to get most of the chicken cooked and the second was to crisp up the outside but it just falls off the bone super tender and juicy you've got all of that crispy skin and that sauce it just ties everything together so that was a flat let's try a drum it make sure you have some peanuts on there here we go I especially love the inclusion of the peanuts in there they add another little bit of crunch but then there were some echoes of roasted nutty flavors because the chicken is deep-fried and you've got fried peanuts absolutely delicious you must try this recipe if you like fried chicken if you like Korean food if you like me if you like mochi try this recipe because it's delicious Thank You Monty so much for sharing your recipe absolutely lovely be sure to check out her Channel and her original recipe down below thank you guys so much for watching and big thanks to Clorox ultra clean disinfecting wipes for sponsoring this video and allowing me to make better videos for you guys be sure to click the link down below to learn more thank you guys so much for watching I hope you guys enjoy that one I hope you guys learned something please share this video with your friends follow me on social media I like this video subscribe and I shall see you the next one to do take care I just want to swim in that yesgreetings my beautiful lovelies its Emmie welcome back today's video is sponsored by Clorox is ultra clean disinfecting wipes Clorox sent me the ultra clean disinfecting wipes to see if I am up to the Ultra mess challenge and the recipe that I'm going to be making today I think it's totally up for this challenge because it's munchies crunchy fried chicken I've been dying to make this recipe ever since I saw it it looks absolutely amazing and if you don't know machi by the way she is the queen of Korean cookery here on YouTube I'll put a link down below to her original recipe and her channel down below this recipe looks absolutely incredible it's deep-fried chicken wings that are tossed in a sweet slightly spicy soy sauce a glaze it looks absolutely delectable and I can't wait to make oh what I'm super excited about is that it contains peanuts as well so you have the crunchy chicken and crunchy peanuts it just looks so so tasty and I thought it would be perfect for the ultimate challenge because it involves dredging chopping chicken and deep fat frying and tossing in sauce so it should be perfect cuz I don't want to be caught unprepared alrighty let's go ahead and make this so the first thing we need to do is prepare our chicken I've got whole chicken wings here we're going to separate the drumette from the flat by the way this is three and a half pounds of chicken wings so do you prefer drumettes or flats I am definitely a flat the flat is this part right here so it's important to remember that we're working with raw chicken here we want to avoid any cross-contamination so after I'm done cutting this up I'll be sure to clean all my surfaces alrighty so let's wipe everything down now the ultra clean disinfecting wipes are bleach free and they kill 99.9% of bacteria and viruses including cold and flu MRSA strep Salmonella and e-coli ok let's move on to the next step I've thoroughly washed both my hands and the chicken now we're ready to move on to the next step 1/2 teaspoon of salt and a half teaspoons of black pepper Oh black pepper it's mostly good one teaspoon of freshly grated ginger now we're gonna toss everything it's already smelling so good that combination of freshly cracked black pepper and ginger so so I have 2/3 of a cup of potato starch here and I'm gonna take each piece of chicken and dredge it in here make sure you really squeeze it onto the chicken so the starch is gonna give us a really crispy crunchy crust but it's also going to absorb any water water and hot oil do not mix that's what caused all that sputtering and splashing and potato starch fries up differently than flour it has a crunchy texture than just typical all-purpose flour producers like music producers do you hear the sound use it we'll call it that starch squeak all righty more chicken tossing a few at once and then kind of really pressing it in seems to be a little bit more efficient than doing them individually all righty so now we're gonna toss this because now it's contaminated with chicken juice all righty let's clean up our mess so satisfied so ultra clean disinfecting wipes are great for cleaning hard surfaces like countertops and they are textured to lift 40% more dirt and grime good boy potato starch wash your hands all righty so now we're about ready to fry I've got my cast-iron Dutch oven here I've got about 4 cups of oil in here Monty recommends using grapeseed oil you can also use peanut oil some kind of oil that has a very high smoking point now for deep fat frying we want the temperature to be around 350 degrees 95 302 so March is big secret for getting crispy chicken is that she fries the chicken to ice once to get it mostly cooked and then a second time to ensure a really crispy crust if you don't have a thermometer the way to check to see if your oils ready is to sprinkle a little bit of the starch into the oil and see how it sizzles we're ready so take your tongs and place our chicken in the oil here we go oh yes I also have a little spatter screen here on the side to reduce oil getting in my face that's no good you don't want to overcrowd the pan because we don't want to lower the temperature of the oil too much just enough in there okay I'm so excited I love fried chicken so so much any kind of form any kind of style fried chicken yes see already it's starting to get nice and crispy already I'll see you back in 10 minutes all right so the first fry is complete and the chicken is already crispy listen to this now we're gonna fry it again to make it extra crispy can use it like a fencing mask seriously long sleeves yep oh my gosh all righty I'll see you in about 12 minutes all righty so we're about done with our last fry I've got oil everywhere take these beauties out look at that gorgeous now I'm gonna fry up a handful of peanuts now machi says just to put these in there for about 30 seconds and when they turn opaque you know that they're ready okay so now that the frying is done let's take a quick minute and clean everything up before we move on to making our sauce these webs are 30% thicker so they're really great for cleaning up and greasy messes now we're ready to make our sauce and we're going to prepare our chilies I have four guajillo chilies here and we're going to remove the seeds so just going to cut these into about 1 inch pieces so we're gonna shake out the seeds here chilies are prepared now let's build our sauce heat up a little bit of oil now we don't want the flame on too high because now we're going to add four cloves of minced garlic and we don't want it to burn these little garlic press here I love this thing I started at a thrift store it's a Zyliss I believe it's made in Switzerland yes but it works beautifully smelling garlic's gonna sizzle now we're gonna add our Chili Peppers toast those up a little bit next we're gonna add a quarter cup of soy sauce that will stop the cooking process a little bit and again prevent our garlic from burning okay starting to bubble up nicely now we're gonna add 1/2 a cup of rice syrup you can also use corn syrup I will make it glossy sweet shiny and then to tone down the sweetness we're gonna add one tablespoon of white vinegar this is an interesting ingredient one tablespoon of spicy brown mustard never in a million years would I have guessed this would be in the sauce but I trust lungi and generous squeeze that 1 tablespoon of raw sugar brown sugar and we're just gonna stir this until all the mustard is combined and this bubbles up and that is our beautiful saw and now we are ready to add our peanuts and our fried chicken excited already oh my gosh now Manji is very talented and she's able to flip this now let me attempt to working Oh oh my god that's looking amazing let's just put all of it in there because everybody needs us okay that's right okay let me go plate this up once again wipes to the rescue peanut sauce be gone already we finally arrived at the moment that I've been waiting for and it just to taste these gorgeous wings I wish you could smell these they smell vinegary and chilli sweet and chickeny yeah alright alright alright I'm gonna have this one right here that's flat that has all those peanuts on there I'm gonna turn it this way so it's a little bit easier to eat already eat the lucky mozz hmm I really hope you can hear that the chicken is so crispy and it's covered with this gorgeous sweet sticky savory glaze that has a touch of garlic in it and the vinegar in there perfect little foil for these sweet sweet sauce it's just utterly divine oh the chicken is perfectly cooked we cooked it twice so the initial fry was to get most of the chicken cooked and the second was to crisp up the outside but it just falls off the bone super tender and juicy you've got all of that crispy skin and that sauce it just ties everything together so that was a flat let's try a drum it make sure you have some peanuts on there here we go I especially love the inclusion of the peanuts in there they add another little bit of crunch but then there were some echoes of roasted nutty flavors because the chicken is deep-fried and you've got fried peanuts absolutely delicious you must try this recipe if you like fried chicken if you like Korean food if you like me if you like mochi try this recipe because it's delicious Thank You Monty so much for sharing your recipe absolutely lovely be sure to check out her Channel and her original recipe down below thank you guys so much for watching and big thanks to Clorox ultra clean disinfecting wipes for sponsoring this video and allowing me to make better videos for you guys be sure to click the link down below to learn more thank you guys so much for watching I hope you guys enjoy that one I hope you guys learned something please share this video with your friends follow me on social media I like this video subscribe and I shall see you the next one to do take care I just want to swim in that yes\n"