Today, we are going to make honey butter chicken.

In Korean, ha nee beoteo chikin!

The same.

In my last video, I showed you

how to cut up a whole chicken,

around a chicken weighs four pounds.

I cut it up, and then made two packages.

One package, in one plastic bag,

I put the chicken breasts.

This is the rest of that. I kept it in the freezer,

and this morning, I just thawed out.

A little more than two pounds; two pounds four ounces.

Instead of this, you guys can prepare

two pounds of chicken wings.

Then we are going to make delicious chicken.

I left Korea a long time ago,

but last year, I visited Korea.

I knew there, I saw a lot of Koreans were

crazy about honey butter flavor.

Honey butter chip, honey butter bla bla, honey butter nuts.

I tasted it, it tasted so good!

So I thought that maybe I should develop this recipe,

even though my dakgangjeong, my previous yangnyeom-tongdak

Korean fried chicken recipes are super super

popular on YouTube, but this one is also.

I'm sure that you guys will love it.

So it was frozen, you know, including all these backbones.

Yeah, you remember?

If you saw my video, probably, you remember.

To make this honey butter chicken,

I like to cut it up into small pieces

like chicken wings, small-size chicken wings.

You saw this from my channel intro.

I'm using this.

So I'm going to cut it up a little smaller.

Small size, this is going to be.

Quickly cooked, and also more tasty.

My last one, that's it.

I cut it up, it looks like more than before.

It looks like it was increased in amount.

It can't be!

I'm heating up my oil, this corn oil,

four cups of corn oil, while I'm preparing this.

I'm going to make a batter and mix with my chicken.

Chicken first.

Salt, half a teaspoon.

And some ground black pepper.

Quarter teaspoon.

This is potato starch.

Potato starch, I'm going to use a quarter cup.

And this is flour, all-purpose flour,

quarter cup, same amount.

I like to use half a teaspoon of baking powder

to make it fluffy and crunchy.

And then, egg.

I will add two eggs.

And then, let's mix.

How many times I'm supposed to fry this?

Yay, you guys are right!

Double fry, always double fry.

And I just mix this very nicely to coat

so that all this batter is all coated well.

Okay, what I'm looking for, temperature is 350F.

And then, let's fry.

This is my 12-inch pan, skillet.

I will just add all this two-pound chicken here.

Let it cook.

So I'm cooking over high heat,

because it's all crowded here.

So around five minutes, I fried this.

Now I see the bottom part is a little crunchy,

it's time to flip over, and disconnect

if these guys are connected.

If you cannot cut up chicken because it's too scary,

then you can ask your butcher.

Say, "Please cut it up into small pieces,

"like chicken wing size."

It'll be perfect.

I feel this is really soft, it's not crunchy.

We have to keep cooking.

From the very beginning, it took 20 minutes

just to make crunchy chicken.

And now, eventually, it is all crunchy.

So I'm going to take it out one by one.

Most crunchy one first.

Keep flipping over.

Keep flipping over while you are cooking

so that all sides should be really crunchy.

The color is very beautiful.

I never turned off this heat.

This is a second fry.

A lot of people ask me,

"Between the first fry and second fry,

"how many minutes do you have to wait?"

Actually, not many minutes, just in one minute.

So again, bubbling, there's a lot of bubbles.

It's busy cooking!

Now I'm going to make sauce, honey butter sauce.

We need two garlic cloves.

Chicken and garlic always go well together.

Look at this color, so beautiful.

Golden brown, crunchy crunchy.

And too crunchy guys, first take it out.

It looks like popcorn chicken.

This is the second fry.

I just fried only seven to eight minutes,

but you see everybody's heat is different.

Always check out. Don't burn.

Turn off.

Okay, next, I'll make sauce.

I need honey, sugar, and a little bit of soy sauce.

These are pumpkin seeds, optional,

but pumpkin seeds' color,

green color is really pretty,

turns out so pretty, so you guys can use these.

Sugar, honey... oh, I forgot butter!

I will bring my butter!

So one, two, three, four, four tablespoons.

Add this.

Now we need garlic.

Just wait until this garlic

is a little crispy and fragrant.

Wow, butter is really bubbling now.

And then we need to add soy sauce, two teaspoons.

And sugar, quarter cup.

And then, honey.

We gotta add some honey, right? two teaspoons.

Honey is for only just honey flavor.

If you add too much honey, it's going to be mushy.

So I like to just add a little bit in the last minute.

Looks awesome.

It's all bubbling now.

Let's put this directly.

And I told you, quarter cup of pumpkin seeds.

It's going to be really tasty

Honey butter chicken.

Be careful, very hot, so slowly slowly, well coated!

This is parchment paper.

It's really buttery smell.

Let me taste!

Are you curious about what it is?

Water, just water.

Hello, everybody.

Today, we made honey butter chicken!

hani butteo chikin!

Taste.

Sweet, crunchy, buttery, honey flavor.

Irresistible.

Delicious, delicious.

Make this for your family, friends, and party.

You'll be really, really popular.

This is a non-spicy version, but really

buttery and honey-garlicy, and tasty.

No wonder why all Koreans love this flavor.

Enjoy my recipe.

See you next time!

Bye!