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/ck/ - Food & Cooking

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14509971 No.14509971 [Reply] [Original]

does anyone know the secrets to korean fried chicken and specifically kyochon chicken? I already know about the double frying

>> No.14510000

>>14509971

goo/ck/ here

i love fried chicken

>> No.14510009
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14510009

>>14509971

>> No.14510051

>>14509971
It's not chicken

>> No.14510084

Just say ching chong sumida when you cook it that's the secret.

>> No.14510158

>>14510084
source??

>> No.14510207
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14510207

>>14509971
DOUBRE FRY

>> No.14510578

Kyochon is based, I miss living near it.

>> No.14510603

>>14509971
>already knows about the double frying
>doesn't know about the rotisserie before the deep frying

It's deep-fried rotesserie chicken

>> No.14510608

>>14510603
wat

>> No.14510628
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14510628

>>14510608
>>14510608

>> No.14510644

>>14509971
butter in the sauce

>> No.14510705

>>14509971
We used to have Bon Chon here. I fucking loved it.
It was by far the most expensive fried chicken in town, but no one managed to get the same sticky, crispiness on lock like they did.
They ended up closing both places years ago.

>> No.14510800

>>14510705
tried it in nyc and altough it was good, kyochon is in a league of its own

>> No.14510807

>>14510628
yeah no

>> No.14510842

>>14509971
https://www.youtube.com/watch?v=2HZO-YNHFPk

>> No.14510869

>>14510807
Not who you're replying to but apparently there's some places that do that at least:

https://www.youtube.com/watch?v=Kwg9zNia1-4&t=6m16s

The place that roasts the chickens before frying starts at the 6:16 mark.

>> No.14510872
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14510872

>> No.14510931

>>14509971
Substitute chicken with dog

>> No.14511039

>>14510872
stop this

>> No.14511085

>>14509971
there's cornstarch in the batter i'm pretty sure

>> No.14511092

>>14509971
rice flour senpai
it's the rice flour
it always was
it always is
it always will be

i love you

>> No.14511147
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14511147

>>14510872

>> No.14511149

>>14511085
Usually it's potato starch, but it depends on where you get it.

>> No.14511831

>>14509971
>does anyone know the secrets to korean fried chicken
kpop is what makes korean fried chicken better than regular fried chicken

>> No.14512156

>>14511831
is this whole board just shitposting?

>> No.14512274

>>14510869
It's pretty good. The crisp on it and meat is just different. The crisp almost has two flavor which pour into the chicken.

>> No.14512289

>>14512156
First time?

>> No.14512309

>>14512289
yes i'm from /v/

>> No.14512478

Bump incase you need a reason to do something with left over rotisserie chicken. Why not try your hand at deep frying?

>> No.14512487

>>14512309
Is this a work?

>> No.14512550

>>14510705
Used to have one here too. Not sure why they closed down, it always seemed busy any time I went. Though I hear the restaurant business is pretty rough. I should just make my own.

>> No.14513449

>>14510644
Every wing sauce has butter in it dummy that's how you get it to stick.

>> No.14513561

>>14509971
Oh so one problem I find Americans have that they often can't explain is that they use chicken that's been pumped full of water to begin with.
Don't do that

>> No.14513582
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14513582

>>14513449
This one doesn't.

>> No.14513623

>>14512487
Worked shoot

>> No.14514559

>>14512487
what??