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

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Transcript

00:00Today I'm making Korean fried chicken. You want to make sure every piece is

00:09nicely coated. This tenderizes the chicken and helps the breading stick

00:13later. Okay now we're gonna dredge our chicken in this seasoned flour. And a

00:19little tip, double dredging creates that extra extra crunch. Now wearing an apron

00:25is key. It protects from hot oil splatters and keeps things clean. When

00:29you're frying chicken, make sure the oil is hot enough. That's how you get it

00:32crispy, not greasy. See that golden crust? Perfect. So this gochujang brings the heat.

00:38The soy sauce adds a nice salty depth. Honey for sweetness. Rice vinegar for tang.

00:43Balancing sweet, salty, and spicy is key to making a sauce that sticks and shines.

00:51Now we're gonna add our chicken to the warm gochujang glaze. Adding it while the

00:55sauce is warm helps it cling better and boosts flavor absorption. Carefully stack

01:00the chicken. Now sprinkle with sesame seeds and green onions for that perfect

01:05finish. It really brings out the flavor.

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Transcript

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