Today I'm making Korean fried chicken.

今天我要為大家做的是韓式炸雞

Sweet and crunchy crunchy! Korean name is dakgangjeong.

又甜又酥脆！ 韓文是 Dakgangjeong: 닭강정)

What? You made dakgangjeong with my old recipe?

啊？你一定是想要問我之前不是有上傳過這個食譜了嗎？

Five years ago, I uploaded my dakgangjeong recipe.

對，那是五年前的

But today's recipe is different version

可是這次的做法不一樣

of dankgangjeong which is easier, faster,

更簡單，更快

what else? Delicious!

最重要的是，一樣好吃！

When you make this for any party - potluck party, family getting together,

我敢保證無論你是出席派對、聚會

or Super Bowl party you will get a lot of lot of attention and compliments.

或是任何活動，端出這道料理你一定會得到大家的讚美

I guarantee! We need chicken! This is chicken wing.

我們需要的主要材料有雞肉 這次我選用的是雞翅

Huge package is cheaper price.

買多一點會更便宜

I always buy this and cut this in half.

把雞翅對半切

You can use any chicken: chunks of chicken,

當然，你可以選用雞肉的其它部位

chicken drumsticks cut it in half and you can use this.

雞腿對半切也可以

Wash a couple of times in cold water.

把雞肉用水沖洗幾次

Wash your cutting board, very clean.

要把菜板洗得很清潔喔

Half teaspoon salt. Ground black pepper.

半茶匙的鹽和黑胡椒粉

Ginger one teaspoon amount.

一茶匙的薑末

Mix like this using your both hands.

用雙手拌勻

We need starch. So potato starch I'm using. You can use also corn starch.

我們需要澱粉。我這裡用的是馬鈴薯粉 你也可以用玉米粉

So 1/3 cup.

三分之一杯

One by one coat each chicken piece very lightly like this.

把雞肉塊一塊一塊均勻地裹上粉

We need more potato starch

我們需要更多的馬鈴薯粉

Another one third cup, so total two third cup.

再三分之一杯 所以總共是兩杯

On the bottom a little watery stuff and leftover starch powder, nicely.

底部的雞肉會接觸到水分 把雞肉再次裹上粉

Now all coated very beautifully

現在雞肉塊都均勻地被裹上粉

And now we are going to fry this. Today I'm going to use grapeseed oil.

現在我們要來炸雞 這次我用葡萄籽油

We are going to do double fry. You know all my fried chicken and fried food is double fried.

一定要炸兩次 認識我的人都知道我炸雞都會炸兩次

People are asking me why you double fry?

大家都會好奇為什麼我會炸兩次

When you fry the first time it looks very crispy, but sooner or later it looks soggy

那是因為當你炸了第一次的雞肉雖然看起來很酥脆，但一下子就會變軟

also sometimes the chicken is not cooked thoroughly

還有就是有時候雞肉不會在第一次炸的時候就完全熟透

That's why I always double fry

所以我都會炸兩次

Always chicken is well well cooked also really really crunchy. So that's my secret!

炸了兩次的雞肉一定會完全熟透，而且會更脆 這就是我的秘密武器

Like this!

就像這樣

I cooked this for 12 minutes and now it looks really crunchy.

我炸了12分鐘 現在看起來還滿脆的

Let's take it out.

把它們撈起

Next batch!

剩下的雞肉

You see lots of bubbes? It's very scary, right?

有看到很多泡泡嗎？ 覺得可怕嗎？

And then on the bottom there is some starch. Just stir this with your tongs like that.

鍋底會有沈澱的薯粉 用鉗子稍微拌一拌

And then we can make it calm down.

泡泡就不會那麼多

I need to second fry now.

現在我們要來搶酥 （炸第二次）

I'm going to little lower the heat because

現在我要把火關小一點

really hot. So it's splash!

因為鍋子太熱了 油一直在噴

and I'm going to add this one too, together.

一次性地把雞肉都放下油鍋裡

I'm going to prepare sauce now. Four cloves garlic.

現在我要弄醬汁 四瓣的大蒜

About one and half tablespoon.

大概一湯匙半

And this is optional but Iike to give a tip:

這不是必要的但我覺得加了這個會不一樣

Red pepper! Dried red pepper I'm using.

紅辣椒 紅辣椒乾

Seeds, remove the seeds like this.

把籽都去掉 就像這樣

Ok let's check out our chicken!

好了 現在來看看我們的雞肉

On the bottom part is really golden brown

底部的雞肉都金黃色了

But top part is not yet. So we need to turn it over.

可是上面的還沒有 所以我們要把底部的雞肉弄上去

You see my pot is small, but if you guys have a large pot and more oil

我的鍋子有點小 但如果你們用更大的鍋子或更多油

and then it will be really easy. You can fry them all together.

會更簡單 而且可以一次就把雞肉塊炸完

What we want is real real crunchy.

我們一定要把雞肉炸得很酥脆

I really don't like the chicken that isn't crunchy.

我不喜歡不酥脆的炸雞

This way you make this

照著我的方式炸

until tomorrow it's going to be crunchy.

你的炸雞明天也還是一樣酥脆

Fry these guys until it turns like a rock!

把這些雞肉塊炸到好像石頭一樣

But inside it has to be a little juicy. You can

但裡面還是要柔軟多汁

feel this crunchiness with the tip of your tongs.

你可以用鉗子來感覺雞肉裡面

Like this and then - chucku chucku - sound, that means that real real crunchy outside

就這樣的聲音 表示表皮會很酥脆

inside is juicy.

裡面又多汁

Really great! Ok let's take them out one by one.

看起來好好 讓我們一塊一塊夾出來

Isn't it golden brown exactly? Really awesome.

黃金色 好棒

This is optional but I like to add some nuts here, so I will use peanuts.

這不是必須的 但我喜歡加一些花生

Make it more crispy.

口感更好

And 30 seconds you can fry this.

把花生放進油鍋裡炸大概30秒

Color change to white. Ok donel

直到花生變白

Be careful! I'm going to move this to the stove.

要小心 我現在要把油鍋搬到爐那裡

Let's make sauce!

開始製作醬汁了！

Cooking oil around 2 tablespoon.

大概2湯匙的食用油

Garlic and dried red pepper.

大蒜 紅辣椒乾

And stir this. Oh! Spicy smell!

拌一拌 炒一炒 哇！好辣的感覺

Soy sauce! Quarter cup. Mulyeot half cup.

三分之一杯的醬油 以及半杯的大米糖漿

I'm going to lower the heat.

現在把火轉小

And vinegar. 1tbs vinegar will make this sauce really tasty.

加入白醋 一湯匙的白醋會讓醬料更好吃

Tangy!

有點酸酸的

I found out just a little bit of mustard sauce make this sauce really special.

我發現加入一點點的黃芥末會讓醬汁別有一番風味

Oops!

哇！

1tb. Mixture is spicy and a little garlicy.

一湯匙 醬料看起來辣辣的也很有大蒜味

Turn it up a little bit

把火轉大一點

To make it more sweet and shiny one tbs brown sugar. That's it.

為了讓醬料吃起來更甜和看起來亮亮的 我會加一點黑糖

Wow wow! And peanuts!

哇哇！ 還有花生！

Ok. Wow. Looks nice. Done!

大家看看！看起來真棒！ 就這樣！好了！

Sesame seeds.Oh my.

烤過的芝麻 天啊

OH MY!

我的天啊！

I need beer!

我需要來一點啤酒！

Cheers everybody! Okay let me taste it!

好咯！ 現在讓我嚐一嚐！

*CRUNCH*

＊脆脆＊

Mmm!

Mmmm....!

Oh my God! Crunchy outside, inside

我的媽呀 外酥

juicy soft. Tender. And

內軟 而且

it's like candy. Goes with beer!

醬料甜甜的 好像糖果 喝啤酒是絕配！

Enjoy my crunchy crunchy chicken recipe.

希望大家喜歡我酥酥脆脆的炸雞秘方！

See you next time! Bye!

下次再見！