what up foodtubers at his DJ BBQ and
today we’re welcoming a new chef a new
personality to the food Tube family it
is the one and only Hazira skinny
Hey hi foodtubers dizzy welcome to food
tube and today we’re gonna do a dish
that I’ve had from you on the live girl
on the charcoal is great of the barbecue
but it’s actually even better the way it
should be which is Korean fried chicken
KFC is KFC it’s the other KFC
caramelized and Chris really delicious
so so decent kicking just put some
buttermilk in here with a load of salt
so we’re actually gonna be buttermilk
brining this alright
that’s another new beer brining but I’ve
never heard of buttermilk brining yeah I
mean it’s the same philosophy
essentially you’re concentrating all of
the flavor into the chicken wings how
will you go and go into the fridge put
that in there that needs to marinate
overnight and get me the other one out
please okay okay so these have been
marinating overnight now flowers the
first night we’re gonna be doing four is
just self raising flour and that what
that does is it adds the puff then we’ve
got some potato flour and what that adds
is to all right so yeah that’s too
that’s too you wait and then we’re gonna
go for some rice flour which adds crunch
what’s it the thing that’s not some
white pepper is that because you don’t
want the burn black pepper is actually
quite fiery and this is more of a heady
aroma or aromatic pepper so I’m using
it’s more for that okay so I’m wiping
off the marinade which has been the
brine essentially we’re just doing a
really simple light coating if you’ve
got a good flour and you’ve got a good
buttermilk brine it will puff up the
second you put it in the wrap it’s about
140 degrees Celsius this is how you
typically fried green wings it’s also a
French technique where we’re actually
gonna confit the wings when I see a corn
feeding I think I’m Kofi comp American
sorry sorry about that
my fault I’m actually from Wales Boyle
yeah so what is con carne being
confit
cooking baths basically is to cook very
gently in bath in a really low heat
until they’re cooked through I just
never thought of doing chicken at such a
low heat I’m always thinking you want to
get them really crispy and I like what
you’re doing like on fish and chips
watch this space I’m watching it I’m
learning me I’m taking notes we’re gonna
kick those for about 12 minutes and then
we’re gonna take them out we’re gonna
ramp up the heat and we’re gonna put
them against with twice frying them so
they can get nice and crispy all you do
now is make the sauce Korean BBQ so yeah
it kind of is based on it on a barbecue
sauce method okay in the fact that our
main ingredient is this guy so I’m gonna
pop in some ketchup then Snatcher
probably the best chili sauce in the
world or at least the best Asian one
it’s super spicy Cheers that’s spicy
gochujang is a Korean chili paste it’s
made in the same way that you make miso
from soybeans but fermented bits also
with Spanish chilies as well it’s a
staple of Korean food big heaping
heaping teaspoon well yeah make two big
heaping heaping seasons we are then
gonna add in rice wine vinegar okay so
the one thing I’ve got is to add the
sugar and then finally we’re just gonna
put a bit of salt on into that right now
and we’re gonna let that cook down and
get I mean it’s already pretty syrupy
but we want it just a little bit more of
a clingy texture then we’re just gonna
chop the green parts of the spring onion
green onions scallion I try to look
after my American brethren you know this
is almost used as a herb so we want them
really fine would you grab that um pan
for me over there yeah I’m just gonna
take these out I mean this is gonna take
ages but I just get all gonna break them
up so we’ll hold on we’re gonna hit the
fast-forward button watch this it’s
amazing how you do that yeah now it’s
time to put up the heat to them absolute
maximum so I’ll just take about a minute
to get out there what’s gonna happen as
you can see this is really white and
pale when we put this in here now all of
the sort of chickeny juices are gonna
come out
and it’s gonna concentrate around the
edge and it’s gonna go golden caramelize
and Chris right so this is going to
Turner’s going a bit bizarre oh I can
hear the difference in it the fact that
it’s suddenly really
fizzing away it’s getting crazier
probably go off now alright but what we
got we just go add two last things to
that well well this is finishing off I’m
gonna add in a good knob of butter if
you have any chicken fat leftover
chicken fat is amazing in that and this
is some toasted sesame oil
lovely so this will make it really clean
okay I’ll do this right so this is what
we’re looking for now it’s super crunchy
it’s golden brown you’ve got these sort
of caramelized bits around the edge that
is pretty much bang on right so these
have been drained now I’m gonna take the
paper away we’ve got one last bit of
love to give them pour over some of this
sauce and we want to we’re gonna sort of
toss the you’re crazy I want to party
with you cowgirl I’m staying over here
tiny bit more of the sauce more sesame
seeds finally we’ve got these guys the
scallion spring spring on you sorry and
fried chicken now can I get angels to
sing as we lift this dish up ready did
you hear that
oh they’re singing for a reason those
look amazing on please make sure you
subscribe to foodtube is a button over
there in that corner and then I’m gonna
throw a little button in that corner for
DJ BBQ if you guys want to subscribe on
that bad boy ever you really really
stoked on your awesomeness
now dizzy
or they cooled down enough for us
tomorrow that’s French for heat are you
ever gonna have a guy or lady
what mmm come on girl
get me in here mm-hmm
oh wow juicy crispy and like a full
flavors that’s a party in my mouth man
we’re not and I and I paid attention so
when I get home mm-hmm we got them let’s
get a beer thanks for watching guys
I’m here’s to you soon my
today we’re welcoming a new chef a new
personality to the food Tube family it
is the one and only Hazira skinny
Hey hi foodtubers dizzy welcome to food
tube and today we’re gonna do a dish
that I’ve had from you on the live girl
on the charcoal is great of the barbecue
but it’s actually even better the way it
should be which is Korean fried chicken
KFC is KFC it’s the other KFC
caramelized and Chris really delicious
so so decent kicking just put some
buttermilk in here with a load of salt
so we’re actually gonna be buttermilk
brining this alright
that’s another new beer brining but I’ve
never heard of buttermilk brining yeah I
mean it’s the same philosophy
essentially you’re concentrating all of
the flavor into the chicken wings how
will you go and go into the fridge put
that in there that needs to marinate
overnight and get me the other one out
please okay okay so these have been
marinating overnight now flowers the
first night we’re gonna be doing four is
just self raising flour and that what
that does is it adds the puff then we’ve
got some potato flour and what that adds
is to all right so yeah that’s too
that’s too you wait and then we’re gonna
go for some rice flour which adds crunch
what’s it the thing that’s not some
white pepper is that because you don’t
want the burn black pepper is actually
quite fiery and this is more of a heady
aroma or aromatic pepper so I’m using
it’s more for that okay so I’m wiping
off the marinade which has been the
brine essentially we’re just doing a
really simple light coating if you’ve
got a good flour and you’ve got a good
buttermilk brine it will puff up the
second you put it in the wrap it’s about
140 degrees Celsius this is how you
typically fried green wings it’s also a
French technique where we’re actually
gonna confit the wings when I see a corn
feeding I think I’m Kofi comp American
sorry sorry about that
my fault I’m actually from Wales Boyle
yeah so what is con carne being
confit
cooking baths basically is to cook very
gently in bath in a really low heat
until they’re cooked through I just
never thought of doing chicken at such a
low heat I’m always thinking you want to
get them really crispy and I like what
you’re doing like on fish and chips
watch this space I’m watching it I’m
learning me I’m taking notes we’re gonna
kick those for about 12 minutes and then
we’re gonna take them out we’re gonna
ramp up the heat and we’re gonna put
them against with twice frying them so
they can get nice and crispy all you do
now is make the sauce Korean BBQ so yeah
it kind of is based on it on a barbecue
sauce method okay in the fact that our
main ingredient is this guy so I’m gonna
pop in some ketchup then Snatcher
probably the best chili sauce in the
world or at least the best Asian one
it’s super spicy Cheers that’s spicy
gochujang is a Korean chili paste it’s
made in the same way that you make miso
from soybeans but fermented bits also
with Spanish chilies as well it’s a
staple of Korean food big heaping
heaping teaspoon well yeah make two big
heaping heaping seasons we are then
gonna add in rice wine vinegar okay so
the one thing I’ve got is to add the
sugar and then finally we’re just gonna
put a bit of salt on into that right now
and we’re gonna let that cook down and
get I mean it’s already pretty syrupy
but we want it just a little bit more of
a clingy texture then we’re just gonna
chop the green parts of the spring onion
green onions scallion I try to look
after my American brethren you know this
is almost used as a herb so we want them
really fine would you grab that um pan
for me over there yeah I’m just gonna
take these out I mean this is gonna take
ages but I just get all gonna break them
up so we’ll hold on we’re gonna hit the
fast-forward button watch this it’s
amazing how you do that yeah now it’s
time to put up the heat to them absolute
maximum so I’ll just take about a minute
to get out there what’s gonna happen as
you can see this is really white and
pale when we put this in here now all of
the sort of chickeny juices are gonna
come out
and it’s gonna concentrate around the
edge and it’s gonna go golden caramelize
and Chris right so this is going to
Turner’s going a bit bizarre oh I can
hear the difference in it the fact that
it’s suddenly really
fizzing away it’s getting crazier
probably go off now alright but what we
got we just go add two last things to
that well well this is finishing off I’m
gonna add in a good knob of butter if
you have any chicken fat leftover
chicken fat is amazing in that and this
is some toasted sesame oil
lovely so this will make it really clean
okay I’ll do this right so this is what
we’re looking for now it’s super crunchy
it’s golden brown you’ve got these sort
of caramelized bits around the edge that
is pretty much bang on right so these
have been drained now I’m gonna take the
paper away we’ve got one last bit of
love to give them pour over some of this
sauce and we want to we’re gonna sort of
toss the you’re crazy I want to party
with you cowgirl I’m staying over here
tiny bit more of the sauce more sesame
seeds finally we’ve got these guys the
scallion spring spring on you sorry and
fried chicken now can I get angels to
sing as we lift this dish up ready did
you hear that
oh they’re singing for a reason those
look amazing on please make sure you
subscribe to foodtube is a button over
there in that corner and then I’m gonna
throw a little button in that corner for
DJ BBQ if you guys want to subscribe on
that bad boy ever you really really
stoked on your awesomeness
now dizzy
or they cooled down enough for us
tomorrow that’s French for heat are you
ever gonna have a guy or lady
what mmm come on girl
get me in here mm-hmm
oh wow juicy crispy and like a full
flavors that’s a party in my mouth man
we’re not and I and I paid attention so
when I get home mm-hmm we got them let’s
get a beer thanks for watching guys
I’m here’s to you soon my
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