This is my type of KFC - Korean Fried Chicken! Super crispy fried chicken coated in a sweet and spicy sauce. The sous vide makes this recipe super easy and JUICY! No guessing if the chicken is cooked or raw, all you have to do is wait for the right color on the chicken. Grab a cold one and enjoy this perfect appetizer/snack (actually I’ll eat it as a main thank you very much).
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Instagram: Carmen @harrocarmen Kevin @kindof_cooking
Ingredients Chicken Thighs - 2-4 Chicken Thighs (depends on the size) - 1 tbsp Pickle Juice - 3 tbsp Kimchi, chopped - Salt to taste
KFC Sauce - 2 tsp cooking oil - 3 cloves Garlic, minced - 1 tsp Ginger, minced - 1 tbsp Korean Chili Pepper Flakes (gochugaru)(optional) - 1 tbsp Rice Wine Vinegar - 1 tbsp Brown Sugar - ⅓ cup Gochujang - 1 tbsp Sesame oil - ½ cup Reserved Liquid from bag or Water
Frying - 1 ½ cup all purpose flour - ½ cup corn starch - 2 tsp baking powder - 1 tsp Korean chili pepper flakes (gochugaru) (optional) - 1 tsp garlic powder - 2 cups of buttermilk or heavy cream or 3 eggs - Salt - Oil for frying
Recipe: - Set the water bath to 155F (68C). - Salt the chicken thighs and place into a bag along with the kimchi and pickle juice. - Sous vide for 2-3 hours. - Once the time is up, remove the chicken from the bath. Remove the chicken from the bag, pat dry with a paper towel and set aside to dry. Reserve the juices. - Warm oil in a pan on medium heat. Add garlic, ginger, and chilli pepper flakes (gochugaru) fry until fragrant. - Stir in rice wine vinegar, gochujang, and brown sugar. - Slowly add in the reserved liquid from the bag. - Cook down until it coats the back of a spoon. Turn off the heat and stir in the sesame oil. Set aside. - Warm oil in a dutch oven or cast iron pan on high heat until it reaches 375F (190C) - In a container mix the flour, corn starch, baking powder, Korean Chili Pepper flakes, and garlic powder. Add a few droplets of the korean fried chicken sauce into the mix. - In a separate container have your dredging liquid (eggs or buttermilk) ready. - Pat the chicken dry once more, place into the flour mixture and coat the surface. Knock off any excess flour, and dip into the liquid. Once it’s thoroughly wet, place back into the flour mixture and press a good coating of flour onto the chicken. Repeat for all the chicken. - Place chicken one at a time into the frying oil. Do not over crowd, and do it in batches if making a larger portion. - Once the chicken is a light golden brown, remove it from the oil and set aside for a few minutes. - Place chicken back into the oil for a second fry. Remove from the oil once it’s a deep golden brown. - Allow to cool slightly, then coat with the sauce in a large bowl or in the pan. - Serve immediately topped with some scallions or sesame seeds. Don’t forget the pickled radish and kimchi as sides!
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Today we're making sous vide KFC. K for Korean. Korean fried chicken. It's going to be pretty
simple. It's going to be the juiciest chicken you've ever had and it basically takes any
guesswork out. We're going to start with some pungent kimchi. Yep. It's not very pungent,
it's still pretty fresh. Yep. We're just doing this for a little bit of extra
flavor. So we're going to chop it and dice it really finely, as fine as you can go.
We have chicken thighs. Massive chicken thighs. Like the biggest chicken thighs
you've ever seen. Look at these turkey thighs. Look at this, this is huge. Costco.
Okay let's just cut them in half here. We're going to salt them. And the other side.
All this goes into a bag. Okay you don't want them to lay over each other so
just put them kind of nicely in there. So you want it flat? Flat. And then I'm going to throw
all this kimchi in. And the final secret ingredient I'm going to use today is just
a little bit of pickle juice. It's like a brine. So just work that kimchi around in this bag a
little bit so it's kind of evenly coated. Spread them back out so that they're not overlapping
each other. Now that it's all coated, nice and flat, we're going to put this in the sous vide.
We're going to go 155 degrees Fahrenheit for two to three hours. What differentiates
Korean fried chicken from regular fried chicken? The sauce. The sauce. The chicken has finished
sous vide-ing. I put it on a tray, put on some paper towels. You want to get them nice and dry
before frying. So for now while that dries we're going to set it aside. We're going to make the
sauce. You put a little oil in. We go in with some ginger, garlic. This is Korean red pepper flakes.
It's optional if you want it spicier because gochujang itself is spicy but we like a little
kick so we're going to add some in. All right give this a little whirl in here. Get this fragrant.
Once it's fragrant we're going to go in with our other ingredients. Let's go in with the
rice wine vinegar. Okay and then the gochujang. So this is kind of thick so to thin it out
I use our sous vide juices. Yeah we're just going to go in with a little bit
just to thin it out. Again these are the juices that came from the chicken.
When we take it out we drain that out and keep that juice. Okay we're going to go in with the
sugar. Once the power is off we're going to add sesame oil. Stir that in and so this is the
consistency you want. You want just to be able to coat your your cooking utensil, your spoon.
So this is just going to coat the chicken. So once this is done we're going to set aside and
now we're going to work on frying the chicken. We have our mixture here. This is going to be a
mixture of flour, cornstarch, baking powder and to give a little kick we're going to add some
garlic powder. A little more garlic powder. Okay and a little bit more of this chili powder.
Okay good good. Get a good mix inside and a little surprise ingredient. I'm going to add a little bit
of our sauce. Back in here? Just a little bit. Wouldn't it be sticky? Yeah that's what you kind
of want. You want the clumps? You want the clumps exactly. This is what's going to give it that nice
little crunch later and the more you dredge and the more chicken you make the more clumps there
will be and then the nice crisp you get those little crispy nuggets. So we're going to crack
some eggs in here. Now we're going to get the chicken ready. The sauce is salty but you may
want a little bit more salt on the chicken so it has the flavor inside the meat. So I'm just
going to salt a little bit more. We're going into the dry first. Okay get it nice and coated. Knock
off the excess. Once that's nicely floured we're going to put them into egg mixture. You don't have
to use eggs. You can use buttermilk. You can use cream and then back into the flour. Say goodbye
to wet hand dry hand. It's all dirty hand and we're going to put these both in. So remember this
is already cooked. We're only going for color. Okay so as soon as the color comes we're going
to take it out. So that's it for the first fry and now we're going to go back in for the second fry.
And the purpose of the second fry is actually to make it crispy and to push out the initial
oil that was in for the first fry. So it's actually important to do a second fry otherwise
your chicken is going to be super oily. Oh yeah look how juicy that is. No fork for you? No fork.
Okay. Straight up hands. All right. That's so good. Super crispy. So juicy. Flavor is on point.
Oh my gosh. More please. More? Yes. If you swallow first.
If you like this video please give us a thumbs up and leave us a comment below and let us know
what you think. If you have any other recipes that you'd like us to do and that's it. And we're
going to put this into the sous vide for 155. Bless me. Okay.
