Doobydobap

How to Make the BEST Korean Fried Chicken (+ Science)

I love korean fried chicken, man. Master Curing Blend 70g Kosher Salt 30g Sugar 5g MSG (optional)Dooby’s Spice Blend 1 tbsp Garlic Powder1 tbsp Onion Powder ½ tbsp Cayenne Pepper ½ tbsp black pepper ¼ tbsp white pepper ½ tbsp turmeric 1 tbsp curry powder 1 tbsp capsicum powder* (if you like it spicier, up it to 3 tbsp) 1 tbsp parsley I really want to stress that this is just the blend I like using what's in my pantry but make your own! Jerk seasoning, masala powder, peri peri, etc etc all will work phenomenally Wet Brine for every 1kg of chicken + water 30g Master Curing Blend 15g Seasoning Blend 30g white vinegar Dredge 900g AP Flour 100g Tapioca Flour 30g Master Curing Blend 10g Spice Blend If only for 1 chicken, use 180g Flour 20g Tapioca Flour 1.5g Cure Blend, 2g 20g Spice Blend (I said 10g in the video but later on upped it & found it better) Shake off excess marinade Drop into dredge mix Agitate for 20-30 times Dunk in cold water for 10-20 seconds Let excess water drip off Dunk again into dredge mixAgitate for 10-20 times Fry at 165C for first fry 6-7 minutes or until golden brown Let it rest for 30 minutes at least Fry again at 195C for 1-2 minutes Sauce Soy Honey Glaze 100g honey 1 tbsp minced garlic 1 tsp minced ginger 2 tbsp soy sauce 1 tbsp oyster sauce 200 ml water 1 chili for spice Yangnyeom Sauce ½ cup corn syrup 3 tbsp ketchup 1 tbps gochujang 1 1.2 soy sauce 2 tbsp minced garlic 1 tbsp gochugaru 2 tbsp sugar 1 tbsp sesame seeds Garlic Confit Sauce 400g Garlic Enough neutral oil to cover 2 cloves garlic 1 tsp sesame oil 1 tbsp honey 4 tbsp confit oil 1 tbsp vinegar 2 tsp salt 1 tsp black pepper Cheese Powder ¼ cup cheddar cheese powder 1 tbsp onion powder 1 tsp salt 1 tbsp icing sugar 1 tbsp parsley powder (Best is half and half cheddar cheese seasoning mix and sour cream and onion seasoning mix) 00:00 intro 00:34 breaking down the chicken 02:14 the "master" cure 03:28 making the marinade 05:53 making the dredge 08:27 the dredging process 10:11 first fry 10:44 the science of double frying 12:09 after the second fry 13:01 the sauce 13:16 soy honey glaze 15:05 classic yangnyeom 16:09 garlic confit sauce 18:13 cheese powder 19:08 pickled radish 19:55 outro Merch: https://doobymart.com Instagram @doobydobap TikTok @doobydobap Email: [email protected] www.doobydobap.com for more recipes & stories