Poulet Frit Coréen avec Sauce BBQ au Gochujang - HOP DANS LE WOK

Who doesn't like tender and juicy fried chicken on the inside and crispy on the outside? Here at Hope Dans le Wok, we are fans of fried chicken and today we are making our Korean version with a spicy barbecue sauce. You'll see, it's really good. We'll give you a quick overview of the ingredients we're going to use today, but if you want the written version, the link to the recipe is in the description of the video. You can also find all our recipes by going to our blog on christinapodvin.com. We're going to cut our chicken into small pieces to make sure it cooks in 4 minutes. I'll explain why later. You know, we always prefer to use boneless chicken thighs, we find that the meat is juicier than the breasts, and the taste is a little different too. And another positive point of the thighs is that it absorbs a little more while cooking, we can allow ourselves to cook a little longer and it will still stay juicy on the inside. If you really want to use chicken breasts, yes, it will do too. And for fun, I'm going to make a mix of the two today. So we put all our pieces of chicken in a large bowl, and we're going to marinate it, starting with 1 egg, 2 tablespoons of Korean chili paste or gochujang. With this amount, it won't be so spicy, but there would be no problem in reducing the amount by half. And there are several brands of gochujang, you can go with your favorite. I've only tried 3 brands so far, and this one is my favorite. We also put 1 tablespoon of Korean soy sauce. If you don't have this at home, you could also use light soy sauce. It's true that the flavors will be slightly different, but it will be just as good. I add 1 and a half teaspoons of chicken broth powder, 1 teaspoon of garlic powder, and we finish with 1 tablespoon of cornstarch. Mix well and make sure to spread the chili paste well so that it doesn't stay in big balls in the corner of the bowl. Gochujang becomes a little denser and more difficult to mix if your skin has been open for a few weeks or months. Once the marinade is well mixed, it should have a nice orange color like that. We will let it marinate in the fridge for at least 2 hours, but if you want to prepare it the day before so that it marinates longer, it's even better. And now I take a few seconds to thank our fans who contribute on our Patreon, your support is very important to us. And for those who don't know, our Patreon members have access to the videos a little bit before everyone else, if you want a little more detail on that, we will put the link just below the video. While the chicken is marinating, we can immediately prepare the dry batter. We will mix in a bowl 3 quarters of a cup of all-purpose flour, 1 quarter of a cup of cornstarch, 1 teaspoon of salt, and 1 quarter teaspoon of ground black pepper. We mix it a little bit and set it aside for now. It's a very simple batter, it doesn't need to be very complex in terms of flavors, because it will end up mixing with the marinade of our chicken. But even with that, I would tell you that the biggest disappointment of this recipe is going to come from the sauce. Besides, we're going to prepare the sauce right away. We're going to put 3 tablespoons of brown coconut in a small saucepan, then to that we add 6 tablespoons of water. We put 2 tablespoons of ketchup, 2 tablespoons of Korean soy sauce, and again, if you don't have any, take light soy sauce. I add 1 tablespoon of gochujang, 1 tablespoon of Korean chili powder, or gochugaru. Korean chili powder is really less spicy than regular chili powder. If you take a powder that is a little more spicy, maybe reduce the amount a little bit, maybe 1 teaspoon instead. It's always better to start with a little less because it's easy to add at the end if you think it lacks a little bit of punch. We also put 1 teaspoon of onion powder, and we're going to put it on high heat to bring it to a boil. As soon as it boils, I lower it to medium heat to let it simmer for 5 minutes, and no need to put a lid on while simmering. We're going to stir from time to time to make sure it doesn't stick to the bottom. While it's simmering, we're going to prepare the cornstarch mixture to thicken the sauce. I mix together 1 teaspoon of starch and 1 tablespoon of water, and set it aside until the simmering is over. Well, it's been 5 minutes, we mix the starch a little bit and pour it into the sauce while mixing with a whisk. We're going to bring it to a boil so that it thickens, and then we take it off the heat. We just have to add 2 teaspoons of rice vinegar, we stir a little bit, and our sauce is ready! And now we just have to wait for the chicken to finish marinating, and while we wait, don't forget to like the video and subscribe to our channel! Well, it's been 2 hours, we now move on to cooking our chicken. I preheated my fryer to 340 degrees Fahrenheit, and before diving into the pieces, we're going to roll them in the pan. I put about the amount that will go into the frying pan. We're going to shake them a little bit, and then we're going to press them with our hands to make sure the pan sticks well. We shake them a little more to remove the excess flour, and we put the pieces in the fryer. We're going to cook the chicken for about 4 minutes, but the time can vary slightly depending on the size of your pieces. At the beginning of the video, I mentioned that you had to make quite small pieces so that it cooks in 4 minutes. The reason is that in the marinade, there is gochujang, and when it mixes with the breading, it darkens the frying a little faster. I would tell you that after 4 minutes, the chicken pieces still have a nice color, not too darkened, but if we made bigger pieces and we needed to increase the time to 5 or 6 minutes, the pieces would be a little darker and it would change the taste too, we would have like a little burnt aftertaste. It would be good too, but it's just not at the same level. Once the chicken is done cooking, I suggest you select the thickest piece and cut it to see if the inside is well cooked. It will give you a good clue for the cooking of the other pieces. As soon as it's cooked, we put it on a paper towel and we continue to cook the remaining chicken. When we get to the last piece of chicken, it happens that it lacks a little bit of breading. It always depends on the size of the pieces or if we had a little more chicken than planned. If this is the case, I just add a tablespoon or two of all-purpose flour, simply. No need to redo the whole breading mix. We brush it a little bit and cook it like that. And once we've cooked all the chicken, it's ready, we can serve! And you have two ways to eat this chicken. You could just dip the chicken pieces directly in the sauce, that's what we're doing today. But you could also completely coat the chicken pieces in sauce. For that, you just have to put everything together in a large bowl and stir until the sauce is super well distributed. But of course, by doing that, the breading will soften a little bit, so you have to eat it quickly enough. And if it's a recipe that you want to make in advance or have leftovers for the next day, it's easier to reheat when there's no sauce on the pieces. Because we can just reheat them in the oven. The barbecue sauce is fun because we really taste that it's Korean. We really taste the gochujang, but it's not too spicy either. It's maybe a little spicy for someone who has zero tolerance. But as little as you eat a little spicy, you'll see it's very accessible. To give you an approximation of the level of spiciness, it's less spicy than sriracha. Maybe in the same style as a buffalo sauce. You know me, I'm a sauce maniac. And this one is magnificent. In my top 5, easily. Excellent! 30 croquettes. You're good. Ok, ok, you have enough. Taste the sauce. You like this sauce. Taste it. Taste it. Is it good? Is the sauce good? Again? One finger. Just one finger. One finger. Ok. Ok, lick it. It's the best sauce in the world. So that's all for this week's recipe. If you have any questions for us, you can ask us on our Facebook group Cuisine Asiatique fait maison. So with that, we're going to finish our chicken and we'll see you next week. Bye bye!