[0:00] Do you hear that crunch?
[0:02] That crunch is about 14 months of
[0:05] research and development and about 10
[0:07] million dollars of investment.
[0:09] >> the [ __ ] you did to this chicken.
[0:12] This [ __ ] crazy.
[0:13] >> Almost impossible to get into. Kyochon
[0:15] in New York City is not just a place
[0:17] that makes good fried chicken. They've
[0:19] built one of my favorite culinary
[0:21] experiences. The bucket list is their
[0:23] premier menu format [music] featuring
[0:25] four signature sauces, Bonchon, and two
[0:29] courses of the greatest fried chicken
[0:31] I've ever had. And the kicker,
[0:32] everything we're about to make is 100%
[0:34] gluten-free. Today, we're breaking down
[0:36] the proper way to butcher a whole bird,
[0:39] why the gluten-free batter is superior,
[0:42] along with all their signature but dead
[0:45] simple sauces and glazes. This is the
[0:47] latest inductee to Stevie's Hall of
[0:49] Fame.
[0:49] >> [music]
[0:49] >> This is the Kyochon bucket list. Now, we
[0:52] need to start this a day ahead. Any good
[0:55] fried chicken, no matter where in the
[0:57] world it's from, it's got to be brined
[0:59] first. The only way to hold up to the
[1:01] aggressive frying we're going to need to
[1:04] do to achieve
[1:05] >> [music]
[1:05] >> the perfect fried chicken. To start the
[1:07] brine, I have a small little pot here,
[1:09] and I have four cups of water. I'm going
[1:11] to add two of those cups to the pot. To
[1:14] that, we're going to add about 3 Tbsp of
[1:16] kosher salt, roughly like 30 to 35 g and
[1:20] 10 g of sugar. Then some flavor, we're
[1:23] going to add some garlic, granulated
[1:25] garlic, about Tbsp, tsp of cayenne, and
[1:28] a tsp of ground ginger. Whisk it all up,
[1:31] and then we're going to get that onto
[1:33] the stove just until it warms up enough
[1:35] to dissolve the salt and the sugar.
[1:37] While that dissolves, we're just going
[1:39] to take the rest of that water and add
[1:41] it to a big bowl. The reason I split it
[1:43] cuz we need to cool the water down
[1:44] before we add chicken to it. So, by only
[1:46] heating up like half of it, we can pour
[1:48] it into there, which will cool it down
[1:50] quick, then we can add a little bit of
[1:51] ice and get that down to temperature
[1:53] [music]
[1:53] nice and quickly. Once you You see all
[1:55] the salt dissolved. Add it to the water.
[1:57] [music]
[1:59] A little ice in there.
[2:01] That should cool down in no time. Now,
[2:03] we're going to learn how to butcher this
[2:05] chicken. Towel down with your biggest
[2:06] cutting board. And here I have about a
[2:09] 4.5 lb chicken. Organic, pasture-raised,
[2:13] great. Now, let it sit in the fridge
[2:14] overnight to dry out. Not cuz we need
[2:17] the skin to dry for crispiness, but it's
[2:20] going to allow for cleaner cuts when we
[2:21] butcher this. Also, much easier to
[2:23] handle when it's dry. It's not slippery.
[2:25] It's not leaking everywhere. Many people
[2:27] butcher chickens many different ways.
[2:29] How I like to do it is I start with the
[2:31] legs here, right? legs are kind of open,
[2:33] you know? She's got no respect. What we
[2:35] want to do is lean into that. And you
[2:37] can see this line of fat here. That line
[2:39] is telling you where you need to cut.
[2:41] So, what I'm going to do is take that
[2:43] flap right there. I'm going to slice it
[2:44] open.
[2:45] And I'm going to just cut right along
[2:47] that line. And now
[2:49] that leg is kind of opened up. And then
[2:51] we do the same thing over here. Put
[2:53] pressure on the leg. And so, I [music]
[2:55] just a nice little cut reveals it.
[2:58] Barely even have to put any effort into
[2:59] it. Slice here.
[3:01] >> [music]
[3:02] >> Now, we're going to take the legs and
[3:04] we're going to pop them out of their
[3:06] sockets.
[3:10] Now, we can take it right here. This
[3:12] This little plump piece of meat, that's
[3:13] called the oyster.
[3:15] >> [music]
[3:15] >> So, we can start our knife cut and cut
[3:17] it around this part right here to
[3:19] maintain the oyster. We're just going to
[3:21] kind of cut underneath.
[3:24] >> [music]
[3:31] >> Cut around the oyster.
[3:36] It's a little nugget right there.
[3:38] >> [music]
[3:42] >> And then all you got to do is just
[3:44] follow.
[3:50] And you got a
[3:51] thigh and leg.
[3:54] And then the other side, same thing.
[3:55] >> [music]
[4:01] >> Now, sometimes people like to go for the
[4:02] wing next, but I like to take the breast
[4:05] off because then the wing kind of acts
[4:07] as some stability. Trim off the excess
[4:09] fat over here.
[4:10] >> [music]
[4:11] >> And so then there's a breast bone that's
[4:13] running right down the middle. So, I'm
[4:14] going to take my knife right to the side
[4:16] of it and I'm going to sort of press
[4:18] against the bone
[4:20] and pull back. [music]
[4:25] And I can gently go in and start to just
[4:27] peel [music] back the meat from the
[4:29] bone.
[4:31] Once the breast bone cut is there, then
[4:33] we can go ahead with our knife, cut
[4:35] around.
[4:44] And then we've got a nice chicken
[4:45] breast. Repeat with the other side.
[4:47] [music]
[4:52] Really quite simple, right? And so, now
[4:54] you've got the hardest thing to remove
[4:56] unless you've got it at this stage,
[4:58] which we're just going to cut around.
[5:00] And there you go.
[5:01] Cut under the armpit,
[5:03] around.
[5:07] >> [music]
[5:08] >> Now, this you're saving for stock.
[5:10] Ziploc bag ready to go. Throw the
[5:12] carcass in there. But wait, there's
[5:14] more. [music] The wing tips, we don't
[5:15] need the wing tips. So, what I'm going
[5:17] to do is I'm going to look for them,
[5:18] right? And I'm going to see where they
[5:19] like articulate.
[5:20] >> [music]
[5:26] >> Pop it out of its socket, remove it, add
[5:28] it to the stock bag. Then for the wing
[5:30] and the drumette,
[5:32] cut in.
[5:33] And you've got your drumette and your
[5:35] wing.
[5:36] >> [music]
[5:37] >> And then sever the skin and then
[5:39] dislocate the tip.
[5:42] And what I find is you almost want to
[5:44] cut more
[5:46] into like the the leg than you do want
[5:48] to kind of cut off the drumette bottom.
[5:51] So, if you [music] cut the flap like
[5:53] there and almost lean the wing closer
[5:55] toward the ground, you're cutting closer
[5:58] to the wing, almost like at an angle if
[6:00] you can see. Then we got the leg, the
[6:01] thigh and the drumstick. [music]
[6:03] Now again, there is this line of fat
[6:05] right here. That's telling you where to
[6:06] cut. If you want, you can kind of feel
[6:08] it, wiggle, and we should have a cut
[6:10] through with no issue.
[6:13] This is going to stay as is. Then for
[6:15] the thigh, we're going to take the bone
[6:17] out because who likes eating a bone in
[6:19] fried chicken unless it's a drumstick.
[6:21] [music] So again, see the fat line? The
[6:23] fat lines on meat tell you where to cut.
[6:25] So we just [clears throat] take our
[6:26] knife and cut along that bone, open it
[6:29] up, and what we can do is slice along
[6:31] the bone,
[6:33] get underneath it, slide your knife
[6:35] under it,
[6:37] and then use the edge of your knife to
[6:39] almost scrape the meat back. Sharp
[6:41] knives should just peel that skin back
[6:43] until you get to the end, and you can
[6:45] kind of just peel the bone right off.
[6:47] Now that goes into the stock bag. We can
[6:49] cut it in half. [music]
[6:51] And you see that size? That's a perfect
[6:53] size nugget for me. It's a little bit
[6:55] bigger than the other one, so I'm going
[6:56] to do basically thirds.
[7:00] And repeat the other leg again.
[7:07] And now for the chicken breast. Now you
[7:08] see how the chicken is almost like a
[7:10] triangle? Kind of wider here, tapers
[7:12] down there. I'm going to take this, I'm
[7:14] going to cut it where it tapers. Now
[7:15] that's going to be one piece of chicken.
[7:17] Now I'm going to take the fat piece, cut
[7:19] it into [music] thirds.
[7:27] Now this will go in your freezer or you
[7:29] can go ahead and make stock with it
[7:31] right away. Now what I found is that
[7:33] whole chicken, when it's battered and
[7:35] fried, will feed about three people.
[7:36] [music] But say you got a fourth person
[7:38] and you don't have six people that you
[7:40] could just double it. You can go ahead
[7:41] just get some legs, right? Come out
[7:44] here, just put you up some more legs,
[7:46] and then just these two pieces you've
[7:48] added what? Six more pieces of chicken?
[7:50] Then all we got to do, place that in our
[7:52] brine.
[7:52] >> [music]
[7:54] >> It's going to be so good, you have no
[7:56] idea. We're just going to cover it.
[7:57] Place that in the fridge. 12 hours is
[7:59] good, 24 hours is
[8:01] And the reason for that is even after
[8:04] three fries, those chicken breasts are
[8:07] going to be tender and moist. And it's
[8:09] only because we allow it to kind of
[8:11] create time to suck in that salt and
[8:13] retain it. It's the moisture required to
[8:16] get [music] this through fry. So now
[8:18] into the fridge. Probably the hardest
[8:20] part. Actually, everything we do
[8:21] tomorrow is quite simple, but technical.
[8:24] So you have to pay attention. See you
[8:26] tomorrow. I finally know where my
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[10:10] or head on down in the description to my
[10:11] link. Now, it's been 24 hours in the
[10:14] brine. I'm just going to pull it out of
[10:15] the brine, and we're just going to lay
[10:17] it out on the towel. Smells amazing.
[10:20] This now can chill in the fridge until
[10:22] we're ready to dredge them. Now, before
[10:24] we get into battering the chicken, one
[10:25] of the more fun aspects of this meal is
[10:27] the sauce bar that the fried chicken
[10:30] bucket list comes with. I ran a food
[10:32] truck. We had a hot sauce bar. I'm a
[10:34] huge fan of any type of sauce bar, and
[10:37] fried chicken is no exception. Four
[10:39] sauces we're going to quickly run
[10:41] through that Cometeer serves. The first
[10:43] one's called Jun Verde. This is actually
[10:45] very similar to cilantro sauce, the
[10:48] sauce that we used to serve on the food
[10:49] truck, and it's of course my favorite of
[10:52] the sauces. Starts with tomatillos, some
[10:54] garlic, and jalapeno. First thing we
[10:56] need to do is preheat a stainless steel
[10:59] pan on high. Once it's hot, we're going
[11:01] to add in the tomatillos that have been
[11:04] peeled and rinsed of their little sticky
[11:06] film, few cloves of garlic, and a
[11:08] jalapeno. [music] We're going to let
[11:10] them toast in the pan that's dry. Just
[11:12] move them around. Once they start
[11:14] charring on that first side, give them a
[11:17] flip.
[11:18] You know they're working [music] when
[11:19] they start dancing in the pan, jiggling.
[11:22] Once they've charred on all sides, we
[11:23] can start to just throw them into a
[11:25] blender. Take a knife and just slice the
[11:28] flesh of the jalapeno in, especially if
[11:30] you want to kind of limit the heat. To
[11:33] that we're going to add half a cup of
[11:35] cilantro, quarter cup of mayonnaise,
[11:38] tablespoon of lime juice.
[11:40] >> [music]
[11:40] >> Pinch of salt.
[11:42] We're just going to blend until smooth.
[11:45] Touch [snorts] more mayo. It's a little
[11:46] loose. Some green onion. Listen a little
[11:49] bit of honey, I think.
[11:50] >> [music]
[11:50] >> I hit it with a pinch of xanthan gum to
[11:52] thicken it, too.
[11:53] >> [snorts]
[11:57] >> That's one down. Next up is the parm
[12:00] pepper sauce. It's going to start with
[12:02] half cup of mayo, quarter cup sour
[12:04] cream, third cup Parmigiano Reggiano,
[12:07] black pepper, garlic powder, about a
[12:10] teaspoon, cheek of a lemon, salt. Let's
[12:13] stir that together.
[12:14] >> [music]
[12:18] >> Pepper parm sauce done.
[12:20] Then there's their ultimate honey
[12:22] mustard. Half a cup of mayo. I got about
[12:25] two tablespoons of my favorite spicy
[12:27] brown mustard. Didn't get whole grain,
[12:29] but I got old style. Two tablespoons of
[12:32] that. About two tablespoons of honey,
[12:34] little rice vinegar, cayenne.
[12:40] That's three. [music]
[12:42] Next up the gochujang barbecue sauce. In
[12:44] a pan, we're going to grate one clove of
[12:46] garlic.
[12:47] >> [music]
[12:47] >> Gochujang, a fermented chili paste.
[12:50] We're going about a third cup of that.
[12:52] Quarter cup of ketchup. Now remember I
[12:53] said everything is gluten free. Tamari
[12:56] is gluten free soy sauce. So about two
[12:58] tablespoons of that.
[13:01] Tablespoon of rice vinegar, a tablespoon
[13:03] of honey, teaspoon of sesame oil. We're
[13:06] going to stir that together. Add a touch
[13:07] of dark soy sauce.
[13:10] Kind of darken the color a little bit.
[13:12] Kind of adjusts it from gochujang glaze
[13:15] to more of a barbecue sauce. On to the
[13:18] stove, and we're going to turn the heat
[13:20] on, bring this up to a bubble, and we
[13:22] just kind of want to caramelize it,
[13:24] reduce it, allow that garlic to sort of
[13:27] cook for a minute or two, take it off,
[13:29] get it into a squirt bottle. And then
[13:31] number four, go to Chung barbecue sauce.
[13:34] There are your sauces. Every table,
[13:36] every bucket of chicken, you get these
[13:38] four sauces to play around with, which
[13:40] is a nice touch. Now onto the dry
[13:44] dredge. The interesting thing about this
[13:46] recipe is the first time we fry, we
[13:48] dredge it in low protein gluten-free
[13:51] flour. Potato starch, rice flour, and
[13:54] corn starch. Now, obviously a restaurant
[13:57] wants to serve gluten-free because you
[13:59] could feed as many people as possible
[14:01] with no issues. We're going to go in
[14:03] with one cup of rice flour. But the
[14:05] added benefit of using these flowers is
[14:07] actually they absorb less oil. So, what
[14:11] you get in the end is a product that has
[14:13] less kind of grease absorbed into it and
[14:16] a lighter eating fried chicken. I had no
[14:18] idea this was gluten-free until I went
[14:21] with a friend who was gluten-free and
[14:22] the restaurant was like, "Yeah, we got
[14:23] everything. You can eat whatever you
[14:25] want here." One cup of rice flour, one
[14:27] cup of potato starch, half a cup of corn
[14:29] starch, and they're all roughly
[14:31] measured. One problem with these flowers
[14:34] is because of their low protein, they
[14:36] have a harder time becoming golden
[14:39] brown. They will get crispy, but they
[14:41] won't develop a ton of color. And Cooked
[14:43] uses a a genius trick to get that color
[14:47] back into the flour, but that happens in
[14:50] the wet batter. Baking powder, we're
[14:52] going to go a couple tablespoons, garlic
[14:54] powder, couple tablespoons of onion
[14:56] powder, a few [clears throat] big
[14:57] pinches of salt. Now, we want to whisk
[15:00] this together.
[15:01] Now, I've got like a narrow glass like
[15:03] this. We're going to pull out about one
[15:05] cup of the starch, add it into here. Set
[15:09] this off to the side. A half a cup of
[15:10] cold water, and I'm going to add a half
[15:12] a cup of vodka. We've used vodka before
[15:15] in recipes. What it does, or any alcohol
[15:18] really does, is evaporates faster than
[15:20] water. Because that alcohol evaporates,
[15:22] that means the starches get crispier
[15:25] faster and hold their crisp longer. Now,
[15:28] here's the trick. We're going to add
[15:30] turmeric to the flour here. The
[15:32] turmeric, believe it or not, is going to
[15:34] give us that color back that we missed.
[15:37] About
[15:38] 2 Tbsp. We're going to whisk that
[15:40] together. Then what we can do is start
[15:41] to slowly work in our liquid. And we're
[15:45] trying to create a a loose batter.
[15:55] >> [music]
[15:55] >> See how it coats a spoon, but it runs?
[15:57] Sort of what we're looking for. I think
[15:59] that's ready to go. Now, what we're
[16:00] going to do, take our chicken,
[16:04] coat your chicken. Super well coated.
[16:06] And now, while I'm dredging the rest of
[16:08] these, I've got a pot of peanut oil.
[16:11] First temperature we're going for is
[16:13] anywhere between 275 and 300. And we're
[16:16] not going to dip them in the batter yet.
[16:18] We're going straight from this to the
[16:21] fryer, then we batter, and then we
[16:23] double fry. This is the technique that
[16:25] creates, in my opinion, the best fried
[16:27] chicken. We've overshot the temp a
[16:29] little bit, so I just turned the heat
[16:31] off, and the chicken is still cold, so
[16:33] I'm pretty confident once I add the
[16:35] chicken, we'll be right where we want to
[16:36] be. I'm going to start with the bigger
[16:38] pieces first. We're going to cook these
[16:40] for about 5 to 6 minutes, and we're
[16:42] going to take our time and do them in
[16:44] batches. Corrected back down to 280, so
[16:46] now I jacked the heat back up, and
[16:48] that's called regulating the temp. After
[16:51] about 5 minutes, you should see the
[16:53] chicken starting to brown around the
[16:55] edges,
[16:56] but they will be pretty pale, pretty
[16:59] unappetizing,
[17:01] but we're prepared for that. We can take
[17:03] that first batch out, and we can get
[17:05] another batch in. This should go down in
[17:07] about three batches.
[17:10] >> [music]
[17:13] >> Once you've gone through and fried all
[17:15] the batches of chicken, we're going to
[17:16] get them onto the wire rack, allow them
[17:18] to chill on the wire rack, drain, and
[17:22] relax while we prep one quick thing.
[17:25] After stage one, they should look pale.
[17:27] Obviously, we're not done yet. This is
[17:29] now prepped, once it's chilled down a
[17:31] bit, to be dipped in the batter, which
[17:33] is then going to then be dropped in the
[17:34] fryer, and that's when the magic starts
[17:37] to come alive. For now, we need to make
[17:39] one more accoutrement, and it's
[17:40] something I'm almost positive you've
[17:42] never had or potentially never even
[17:45] heard of, and that's a scallion salad.
[17:47] Got a bunch of scallions here. I'm going
[17:48] to take the tops and the bottoms off,
[17:51] and I'm going to segment them into
[17:52] thirds. Then we're going to start to cut
[17:55] down the middle,
[17:56] >> [music]
[17:56] >> so we get two pieces like that, and then
[17:58] we can line them on top of each other,
[18:01] and we're going to slice them thin.
[18:04] It's really a surprising thing that cuts
[18:06] through the richness of the fried
[18:08] chicken you're going to eat. Got a bowl
[18:10] of ice, fill it up [snorts] with water,
[18:12] and we want to add them and try and get
[18:14] them to curl up. Now, for the banchan,
[18:17] you know, that's a harder thing to make.
[18:19] They've got like a celery that's done
[18:22] something to it and daikon, which is
[18:24] hard to find. So, what we're going to do
[18:26] is we're going to replace the cabbage
[18:27] with kimchi, the daikon with uh I got
[18:30] some pickled daikon and carrot from the
[18:31] store, and the celery with some
[18:33] cucumber. What we're going to do with
[18:35] the cucumber, cut it in half, split it,
[18:37] cut it into relatively big chunks, into
[18:40] a bowl, salt them, and we're just going
[18:42] to hit them with a little bit of soy, a
[18:44] little honey,
[18:46] a little sesame oil.
[18:48] Stir that up, and we can let this
[18:49] marinate, and we can just got like uh
[18:52] these little bowls here. We're just
[18:55] going to start to layer in some kimchi.
[18:58] A nice pile of some daikon. This, the
[19:00] cucumber, we'll put in its own bowl.
[19:03] Now, what we want to do, drain the
[19:06] water,
[19:08] get it onto a paper towel. You see
[19:10] what's happened? It's kind of gotten all
[19:12] beautiful, curly, crunchy. We're going
[19:14] to dress that right before service.
[19:17] That's our salad. Now that all the
[19:18] chicken was out of the dredge, all I did
[19:21] was add the rest of the liquid I had,
[19:23] the basically the full cup, and then I
[19:25] started to spoon some of the extra
[19:27] dredge in until I've just kind of
[19:29] maximized the yield, and just kind of
[19:32] calibrated it back to the same
[19:33] thickness. So now that's ready to use.
[19:35] Got a pan on the stove to make our
[19:37] glaze. Now, the first course is the
[19:39] bucket of fried chicken, plain Korean
[19:42] fried chicken. The second course is your
[19:43] choice of soy or gochujang glaze or
[19:46] both. Now, I think we maybe have been
[19:48] sauced out here. I'm going to leave the
[19:50] recipe for the soy glazed version in the
[19:53] recipe itself, so you can kind of choose
[19:56] which one you want. We would make it the
[19:58] same way as we're going to make the
[19:59] gochujang, but now we're going to get
[20:01] the heat back on to the oil up to 325,
[20:06] and that's going to be round two of
[20:07] frying. Now, while our oil heats up, we
[20:10] can just build our gochujang glaze right
[20:12] in a nonstick pan with couple cloves of
[20:15] grated garlic, a little bit of grated
[20:17] ginger, 3 Tbsp
[20:20] of the gochujang, 3 Tbsp of ketchup,
[20:25] 3 Tbsp of honey, a Tbsp and a half of
[20:28] tamari, a Tbsp of mirin, and a Tbsp of
[20:32] vinegar. Turn the heat on. Start mixing
[20:35] it together. It should be spicy, but
[20:37] balanced, super flavorful. Right before
[20:40] we're ready to serve, we'll paint it
[20:42] onto the chicken.
[20:43] >> [music]
[20:44] >> 325 is our target temp, so we're right
[20:46] around there. We can start to test our
[20:48] batter. Going to throw one in. What
[20:50] you'll notice is on this first fry, what
[20:54] I found is they almost have this reddish
[20:56] color from the turmeric.
[20:58] But if all goes right, that second fry,
[21:00] that color goes away.
[21:03] Now I feel better about going ahead and
[21:05] adding the rest.
[21:11] I know it looks weird, but it resolved
[21:14] itself during the test. And so I've got
[21:17] faith. Now, after the second fry in the
[21:19] restaurant, they hold that chicken after
[21:22] it's been fried twice. And so now,
[21:25] whenever somebody orders, all they do is
[21:26] take that chicken, drop it in the fire
[21:28] for like 2 minutes max, super duper high
[21:32] heat, 375. And that's how you serve
[21:34] great chicken to hundreds of people a
[21:36] night, maybe a thousand, quick,
[21:38] efficiently, never an issue. We've got
[21:41] that salad. All we're going to do, dress
[21:43] it with some soy sauce, a little rice
[21:45] vinegar, a little honey, a little sesame
[21:48] oil, Korean chili flake if you got them.
[21:51] And you can just toss that up. Our
[21:53] salad's ready to go. Look, I know it's a
[21:55] lot of work. We've come so far, but you
[21:57] can't give up now. This wasn't quick and
[21:59] easy. This was the best, and this is
[22:01] what it takes.
[22:03] So we're approaching the target temp of
[22:04] 375. Gently drop some pieces into the
[22:08] oil, maintain that 375, and we're going
[22:10] to give it just 1 to 2 more minutes to
[22:14] evaporate any residual moisture that's
[22:16] left over in the batter or the chicken,
[22:18] and to give us an incredibly crispy and
[22:21] perfect end result.
[22:35] And just like I told you, that red just
[22:38] sort of vanishes. It's weird, I know.
[22:41] >> [music]
[22:42] >> You notice how dry it is? And obviously
[22:45] exceptionally crispy, but the dryness I
[22:47] want you to pay attention to. It's that
[22:49] lack of oil absorption. There's no
[22:51] grease. We can take our gochujang glaze,
[22:54] and then just paint on the chicken.
[22:59] If you notice, the breasts, right? I
[23:01] kept the breasts really big, the thighs,
[23:03] everything else pretty small because the
[23:05] breasts can overcook really quick. I
[23:07] want them to be much bigger than
[23:09] everything else so that they survive
[23:11] this cooking process. Now, just going to
[23:13] start filling this guy up.
[23:16] This little piece right here, it's a
[23:17] little piece of the breast that fell
[23:19] off. Let's see how we did.
[23:25] We're there. Now we can arrange our
[23:28] bonchon, our sauces, and there you have
[23:31] the Coca-Duck bucket list at home.
[23:36] >> [music]
[23:40] >> Tender, moist, crispy, juicy, perfect.
[23:50] You can see the moisture, you can see
[23:51] it's tender, bite through, then you go
[23:54] in for a little palate cleanser, you
[23:56] know, some kimchi.
[23:59] Try the honey mustard.
[24:04] And even the breast, right? Cooked all
[24:05] the way through, still has moisture in
[24:08] it. Glistening breast meat, hard to find
[24:11] in fried chicken. Now, I made this
[24:12] harder than it needs to be. Whether you
[24:14] want one sauce or four or a bonchon or
[24:17] four or two types of chicken, maybe
[24:20] three, or just regular chicken. Recipe's
[24:22] going to be down in the description.
[24:23] That's all that I have today. I'll see
[24:25] you next time. Until then, take care of
[24:27] yourself. Go [music] feed yourself.