Korean Fried Chicken Gizzi Erskine & DJ BBQ
video description
Date: 2020-05-11
Related videos
Comments and reviews: 10
Mason
Really? Like really? Why do you even call this Korean if you used Sriracha? I hate westerners being so ignorant when it comes to differentiating Asian cuisines (which sounds even weirder; there isn't such thing as Asian cuisine. Sriracha is unique flavor profile pertaining to Vietnamese dish. if you wanted to make Korean Fried chicken, then you should've used Gochujang (Korean pepper paste that has very thick and starchy consistency and very unique flavor profile which makes Korean Fried Chicken what it is. It's worse than making Pasta using Ketchup and calling it Italian. Chef John from FoodWishes did the same thing with Sambal chili sauce, which is Indonesian but it wasn't as bad as this because Sambal is pretty widely used in Southeast Asian countries.
reply
Really? Like really? Why do you even call this Korean if you used Sriracha? I hate westerners being so ignorant when it comes to differentiating Asian cuisines (which sounds even weirder; there isn't such thing as Asian cuisine. Sriracha is unique flavor profile pertaining to Vietnamese dish. if you wanted to make Korean Fried chicken, then you should've used Gochujang (Korean pepper paste that has very thick and starchy consistency and very unique flavor profile which makes Korean Fried Chicken what it is. It's worse than making Pasta using Ketchup and calling it Italian. Chef John from FoodWishes did the same thing with Sambal chili sauce, which is Indonesian but it wasn't as bad as this because Sambal is pretty widely used in Southeast Asian countries.
reply
David
Interesting recipe I like the look and its probably really good too. To make a quick comparison with the typical Korean style fried chicken that is being sold in Korea, the sauce that is used to dress the chicken in this video is a bit more runnier than the typical one that would be sold in Korea. I believe they use starch syrup of some sort to have it sticky and sweet. sriracha is not really widely known in Korea, they probably focus more on chilli paste for the hit and kick instead of sriracha. Also although nowadays different places change their chicken cuts, people tend to use a bit of bigger pieces of chickens (think it as between the chicken wing and KFC/popoeyes chicken in terms of size. I really like this version as well. It looks delicious
reply
Interesting recipe I like the look and its probably really good too. To make a quick comparison with the typical Korean style fried chicken that is being sold in Korea, the sauce that is used to dress the chicken in this video is a bit more runnier than the typical one that would be sold in Korea. I believe they use starch syrup of some sort to have it sticky and sweet. sriracha is not really widely known in Korea, they probably focus more on chilli paste for the hit and kick instead of sriracha. Also although nowadays different places change their chicken cuts, people tend to use a bit of bigger pieces of chickens (think it as between the chicken wing and KFC/popoeyes chicken in terms of size. I really like this version as well. It looks delicious
reply
GH
OMG. Yes, she changed the recipes, buttermilk and confit, instead. So what? She did not destroy tombs of old Korean kingdom or world. When I stayed in the US, I also changed a lot of recipes because my local friends don't like flavor of original ingredients, I couldn't find original ingredients in local market, or I found alternative and fresh local ingredients. Recipes can be change because of tons of reasons. Miso and Doenjang both are different kind of soybean-paste, not same. Well but, you guys are also confused which one is Linguine or Fettuccine. It cannot be a reason of fighting each other. If I make a Bulgogi pizza in the US, it is also A PIZZA, and her dish also nice Korean fried chicken!
reply
OMG. Yes, she changed the recipes, buttermilk and confit, instead. So what? She did not destroy tombs of old Korean kingdom or world. When I stayed in the US, I also changed a lot of recipes because my local friends don't like flavor of original ingredients, I couldn't find original ingredients in local market, or I found alternative and fresh local ingredients. Recipes can be change because of tons of reasons. Miso and Doenjang both are different kind of soybean-paste, not same. Well but, you guys are also confused which one is Linguine or Fettuccine. It cannot be a reason of fighting each other. If I make a Bulgogi pizza in the US, it is also A PIZZA, and her dish also nice Korean fried chicken!
reply
ChayeiRus
Korean Fushion Fried Chicken8 wings cut half 200 ml buttermilk 1 tablesp salt --> Mix and tuck in the fridge to marinate (buttermilk brining taking away water leaving chicken jus) 4 tbsp self raising 2 tbsp potato flour 2 tbsp rice flour Some white pepper 140 degree celcius oil heated; Coat chicken and fry for twelve mins increase heat to 190 degrees fry for 2-3 mins till golden 2 tbsp ketchup 2 tbsp sriracha chilli sauce 2 big tbsp korean chilli paste gochujang 4 tbsp rice wine vinegar 4 tbsp caster sugar bring to boil then take off the heat 1 tbsp toasted sesame oil and a knob of butter pour sauce over chicken thinly slice 4 spring onions garnish sesame seeds garnish
reply
Korean Fushion Fried Chicken8 wings cut half 200 ml buttermilk 1 tablesp salt --> Mix and tuck in the fridge to marinate (buttermilk brining taking away water leaving chicken jus) 4 tbsp self raising 2 tbsp potato flour 2 tbsp rice flour Some white pepper 140 degree celcius oil heated; Coat chicken and fry for twelve mins increase heat to 190 degrees fry for 2-3 mins till golden 2 tbsp ketchup 2 tbsp sriracha chilli sauce 2 big tbsp korean chilli paste gochujang 4 tbsp rice wine vinegar 4 tbsp caster sugar bring to boil then take off the heat 1 tbsp toasted sesame oil and a knob of butter pour sauce over chicken thinly slice 4 spring onions garnish sesame seeds garnish
reply
Markus
fried chicken wings with hot sauce are just plain hot wings. using only gochujang and doing everything else different than koreans would do and than calling it korean fried chicken doesn't seem right to me. I mean it's a fact. there's nothing do discuss here. you can't even call it korean style. yeah maybe it's delicious but there's almost nothing korean about this dish and there are so many ignorant people who care enough to aknowledge that.
reply
fried chicken wings with hot sauce are just plain hot wings. using only gochujang and doing everything else different than koreans would do and than calling it korean fried chicken doesn't seem right to me. I mean it's a fact. there's nothing do discuss here. you can't even call it korean style. yeah maybe it's delicious but there's almost nothing korean about this dish and there are so many ignorant people who care enough to aknowledge that.
reply
Ken
Am going to try this tonight actually except I don't have Gochujang handy. I do have Sambal Oelek; but I think that might be too spicy with the sriracha. I notice ginger is missing from this recipe and it's my understanding that ginger and garlic are a big part of Korean BBQ. I think I may try to add some to this to steer the flavour away from straight BOLD heat from the sriracha and to a more savoury heat with the ginger infusion.
reply
Am going to try this tonight actually except I don't have Gochujang handy. I do have Sambal Oelek; but I think that might be too spicy with the sriracha. I notice ginger is missing from this recipe and it's my understanding that ginger and garlic are a big part of Korean BBQ. I think I may try to add some to this to steer the flavour away from straight BOLD heat from the sriracha and to a more savoury heat with the ginger infusion.
reply
Han
I am going to try this recipe out as well. I was obsessed with Korean fried chicken so while I was in Korea, I managed to learn the recipe from a guy who had fried chicken franchise. The taste will never be the same if you cook at home unless you got enough fire power. Also, if you put chicken in a bowl full of milk for hours before fry them, it gets really juicy. There are some other secrets which I won't share LOL
reply
I am going to try this recipe out as well. I was obsessed with Korean fried chicken so while I was in Korea, I managed to learn the recipe from a guy who had fried chicken franchise. The taste will never be the same if you cook at home unless you got enough fire power. Also, if you put chicken in a bowl full of milk for hours before fry them, it gets really juicy. There are some other secrets which I won't share LOL
reply
정윤지
As korean, I want to say something. Gochoo_jang isn t made by Miso. It is made by doenjang. Miso is japaneese doenjang and imitated korean s doenjang. Im sorry fot pointing out, but i want to say. As you know, korean and Japanees are on bad terms in emotinally. So im upset when I hear your misconception. Also I ask you to correct errors, as speaking for Korea.
reply
As korean, I want to say something. Gochoo_jang isn t made by Miso. It is made by doenjang. Miso is japaneese doenjang and imitated korean s doenjang. Im sorry fot pointing out, but i want to say. As you know, korean and Japanees are on bad terms in emotinally. So im upset when I hear your misconception. Also I ask you to correct errors, as speaking for Korea.
reply
Sunny
Actually butter milk and sriracha is unusual ingredient in korea. especially butter milk. We normally use grind korean pear, onion or refined rice wine when we marinate the chicken. And the ingredients we usually use make source are chopped garlic and onion, ketchup, Gochujang, sugar or starch syrup, soy source and pepper.
reply
Actually butter milk and sriracha is unusual ingredient in korea. especially butter milk. We normally use grind korean pear, onion or refined rice wine when we marinate the chicken. And the ingredients we usually use make source are chopped garlic and onion, ketchup, Gochujang, sugar or starch syrup, soy source and pepper.
reply
Dimas
Great trick, ovening it actually is practical for huge batch. Actually, marinating chicken in buttermilk will tenderize it also. Bad news for my 1st try tho, since potato flour is not normal ingredients here, i make mistake and use that knorr potato flour. T_T. Btw, honey or some sweet fruit juice does the trick for me
reply
Great trick, ovening it actually is practical for huge batch. Actually, marinating chicken in buttermilk will tenderize it also. Bad news for my 1st try tho, since potato flour is not normal ingredients here, i make mistake and use that knorr potato flour. T_T. Btw, honey or some sweet fruit juice does the trick for me
reply
Add a review, comment
Other channel videos
