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  • Hi everybody!

  • I brought a chicken!

  • Today I'm going to make Korean fried chicken

  • Sijang-tongdak. Sijang. Sijang means market.

  • So "market chicken."

  • So you remember my yangnyeom-tondak

  • coated with red sauce

  • And also dakgangjeong.

  • Sweet, crunchy crunchy chicken, you remember?

  • And also honey butter chicken?

  • These chickens are so so popular that millions of people watch

  • and make this at home.

  • If you visit a Korean market in Korea

  • Korean traditional open-air market

  • They have their own know-how, secret

  • How to make it very crunchy and tasty.

  • Store by store they have a different shape

  • But usually the market chicken that I know is a whole chicken

  • One whole chicken is fried.

  • First, I'm going to season this chicken with salt and pepper.

  • This chicken is a whole chicken cut in half.

  • And just salt. This is a three-pound chicken.

  • And each pound you need a quarter teaspoon of salt.

  • And ground black pepper.

  • Season like this a couple of hours in the refrigerator.

  • Or even overnight you can do this.

  • But today I'm busy! I'm going to move forward.

  • I'll just set aside here.

  • And then now I will make batter.

  • Quarter cup potato starch.

  • All-purpose flour, 2 tablespoons.

  • Baking soda, quarter teaspoon.

  • Quarter teaspoon...

  • And salt, quarter teaspoon.

  • And then, this is a secret ingredient!

  • Roasted soybean powder.

  • So nutty! I just learned this when I was living in Korea

  • When I visited my cousin's house

  • She always brings this really crunchy delicious chicken.

  • Because next door is a chicken place.

  • One day I followed her and while the lady was frying the chicken

  • We had to keep watching until it was finished.

  • And I saw the batter was a creamy color

  • a little tan color.

  • I asked the owner:

  • "So what makes it this tan color?"

  • And she said: "Kong-garu!"

  • Konggaru is roasted soybean powder.

  • Konggaru two tablespoons.

  • Any leftover konggaru always freeze.

  • And put it in another plastic bag so that it always smells nice.

  • I will add one large egg.

  • Ice cold water, half cup. That's it.

  • Color is really nice yellowish color.

  • I'm just heating my oil.

  • I'm using a cast iron pot and I added two inches of cooking oil here.

  • Also, another trick I learned:

  • This oil is brand new oil, it doesn't have any flavor.

  • To give it flavor, I will add some onion

  • Small onion. So let's add this here.

  • This is really hot oil now.

  • I'm going to coat my chicken with a quarter cup flour.

  • My house smells so good because of this onion.

  • So now, very crunchy, I like to remove this onion.

  • This oil has a really onion flavor.

  • First this...

  • Let's cut just a little bit.

  • Like this.

  • In the leg area, cut.

  • And the leftover flour, well mix this.

  • And now I will just put this one, and simply...

  • This is around 350 Fahrenheit.

  • I will just fry 12 minutes.

  • And then later I will fry one more time - double fry.

  • So occasionally, just turn over.

  • I'm not running a fried chicken store.

  • Just only for my family I'm making this.

  • I cooked first a half chicken because my pot is small.

  • But if you want to have a big party, just go ahead and get a huge pot

  • filled with a lot of oil, and then you can just put in all the chicken at the same time and fry.

  • Between medium high and medium.

  • Control your heat. When you see the color is a little brown then turn down the heat.

  • (alarm rings)

  • So 12 minutes, let's take it out.

  • And now it's this guy's turn.

  • Ok!

  • So let it cook around 2 minutes.

  • 2 minutes after you can turn it over.

  • For sijang-tondak we always serve with salt.

  • Just a little salt here.

  • And hot pepper flakes.

  • Just a little bit.

  • And ground black pepper.

  • And sesame seeds.

  • So this is salt.

  • You can dip this chicken in this mixture of salt.

  • I turned over.

  • Mu-pickles, radish pickles.

  • Serve with this.

  • I made this and I kept it in the refrigerator.

  • So very cold!

  • I made just a little amount.

  • I turned down the heat to medium.

  • Ok, 12 minutes passed.

  • I need to heat this oil. About 30 seconds.

  • First half chicken.

  • Take this and your scissors.

  • You see? Inside is pink.

  • It's not cooked.

  • And here, too.

  • So I'm cooking another 12 minutes.

  • After finishing your first fry, it looks really really crunchy.

  • Why do you want to cook and double fry? You will see there is some blood coming out.

  • See, inside is not cooked yet.

  • (alarm rings)

  • I will put it here...

  • And then next is this.

  • Heat up my oil.

  • Let's add this.

  • (sizzling)

  • Maybe one hour later this chicken gets a little soggy.

  • So once you make this, just finish eating.

  • (alarm rings) Then you will really enjoy the crunchiness.

  • Yay! Crunchy crunchy!

  • Here is the chicken! Chicken for you!

  • Have some! (laughs)

  • One thing I forgot! I need beer!

  • I put my glass in the refrigerator and everything is cold.

  • Oh my God, the foam is a lot! (laughs)

  • Cheers everybody!

  • Mmm! Beer latte! (laughs)

  • Ok! Let's have some chicken!

  • (crazy crunching sound)

  • Mmm! So delicious!

  • Crunchy, hot.

  • And a pickle. Radish pickle.

  • (crunching) Mmm!

  • This radish pickle you guys can make it so easily.

  • This recipe plus video is on my website.

  • (crispy crunching sound)

  • Really good! Mmm.

  • The soybean powder, I can feel the flavor.

  • And very crunchy, lightly crunchy.

  • But inside the chicken is very juicy.

  • Salt.

  • Mmm! (laughs)

  • Today we made sijang-tondak.

  • "Market chicken."

  • Crunchy crunchy fried chicken sold in a Korean market.

  • Enjoy my recipe, see you next time!

  • Bye!

Hi everybody!

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