Bigfoot Cooks Korean Fried Chicken. Bigfoot vlog. #bigfoot #cooking

Brief Summary

This video provides a step-by-step guide on how to make Korean fried chicken. It covers preparing the chicken, creating a crispy coating through double dredging, frying the chicken to achieve a golden crust, and making a flavorful gochujang glaze. The final touches include sesame seeds and green onions for enhanced flavor and presentation.

• Tenderizing and coating the chicken ensures the breading sticks well.
• Double dredging the chicken creates an extra crispy texture.
• Balancing sweet, salty, and spicy flavors is crucial for a perfect gochujang glaze.

Preparing the Chicken

The initial step involves preparing the chicken to ensure it's ready for frying. Each piece of chicken should be nicely coated with a tenderizing agent, which not only enhances the chicken's texture but also helps the breading adhere effectively later on.

Creating the Crispy Coating

The next step is to dredge the chicken in seasoned flour. For an extra crispy texture, the technique of double dredging is used. Wearing an apron is recommended to protect against hot oil splatters and keep the cooking area clean.

Frying the Chicken

When frying the chicken, it's important to ensure that the oil is hot enough to achieve a crispy, non-greasy result. The goal is to get a perfect golden crust on each piece.

Making the Gochujang Glaze

The gochujang glaze is made using gochujang for heat, soy sauce for salty depth, honey for sweetness, and rice vinegar for tang. Balancing these sweet, salty, and spicy elements is key to creating a sauce that adheres well to the chicken and provides a glossy finish.

Glazing and Finishing

The fried chicken is added to the warm gochujang glaze to ensure the sauce clings effectively and the flavor is absorbed well. The chicken is then carefully stacked and sprinkled with sesame seeds and green onions for a perfect finish that enhances the overall flavor.