They Spent $10 Million Perfecting This Fried Chicken... and I Stole It.

[00:00] Do you hear that crunch?

[00:02] That crunch is about 14 months of

[00:05] research and development and about 10

[00:07] million dollars of investment.

[00:09] >> the [ __ ] you did to this chicken.

[00:12] This [ __ ] crazy.

[00:13] >> Almost impossible to get into. Kyochon

[00:15] in New York City is not just a place

[00:17] that makes good fried chicken. They've

[00:19] built one of my favorite culinary

[00:21] experiences. The bucket list is their

[00:23] premier menu format [music] featuring

[00:25] four signature sauces, Bonchon, and two

[00:29] courses of the greatest fried chicken

[00:31] I've ever had. And the kicker,

[00:32] everything we're about to make is 100%

[00:34] gluten-free. Today, we're breaking down

[00:36] the proper way to butcher a whole bird,

[00:39] why the gluten-free batter is superior,

[00:42] along with all their signature but dead

[00:45] simple sauces and glazes. This is the

[00:47] latest inductee to Stevie's Hall of

[00:49] Fame.

[00:49] >> [music]

[00:49] >> This is the Kyochon bucket list. Now, we

[00:52] need to start this a day ahead. Any good

[00:55] fried chicken, no matter where in the

[00:57] world it's from, it's got to be brined

[00:59] first. The only way to hold up to the

[01:01] aggressive frying we're going to need to

[01:04] do to achieve

[01:05] >> [music]

[01:05] >> the perfect fried chicken. To start the

[01:07] brine, I have a small little pot here,

[01:09] and I have four cups of water. I'm going

[01:11] to add two of those cups to the pot. To

[01:14] that, we're going to add about 3 Tbsp of

[01:16] kosher salt, roughly like 30 to 35 g and

[01:20] 10 g of sugar. Then some flavor, we're

[01:23] going to add some garlic, granulated

[01:25] garlic, about Tbsp, tsp of cayenne, and

[01:28] a tsp of ground ginger. Whisk it all up,

[01:31] and then we're going to get that onto

[01:33] the stove just until it warms up enough

[01:35] to dissolve the salt and the sugar.

[01:37] While that dissolves, we're just going

[01:39] to take the rest of that water and add

[01:41] it to a big bowl. The reason I split it

[01:43] cuz we need to cool the water down

[01:44] before we add chicken to it. So, by only

[01:46] heating up like half of it, we can pour

[01:48] it into there, which will cool it down

[01:50] quick, then we can add a little bit of

[01:51] ice and get that down to temperature

[01:53] [music]

[01:53] nice and quickly. Once you You see all

[01:55] the salt dissolved. Add it to the water.

[01:57] [music]

[01:59] A little ice in there.

[02:01] That should cool down in no time. Now,

[02:03] we're going to learn how to butcher this

[02:05] chicken. Towel down with your biggest

[02:06] cutting board. And here I have about a

[02:09] 4.5 lb chicken. Organic, pasture-raised,

[02:13] great. Now, let it sit in the fridge

[02:14] overnight to dry out. Not cuz we need

[02:17] the skin to dry for crispiness, but it's

[02:20] going to allow for cleaner cuts when we

[02:21] butcher this. Also, much easier to

[02:23] handle when it's dry. It's not slippery.

[02:25] It's not leaking everywhere. Many people

[02:27] butcher chickens many different ways.

[02:29] How I like to do it is I start with the

[02:31] legs here, right? legs are kind of open,

[02:33] you know? She's got no respect. What we

[02:35] want to do is lean into that. And you

[02:37] can see this line of fat here. That line

[02:39] is telling you where you need to cut.

[02:41] So, what I'm going to do is take that

[02:43] flap right there. I'm going to slice it

[02:44] open.

[02:45] And I'm going to just cut right along

[02:47] that line. And now

[02:49] that leg is kind of opened up. And then

[02:51] we do the same thing over here. Put

[02:53] pressure on the leg. And so, I [music]

[02:55] just a nice little cut reveals it.

[02:58] Barely even have to put any effort into

[02:59] it. Slice here.

[03:01] >> [music]

[03:02] >> Now, we're going to take the legs and

[03:04] we're going to pop them out of their

[03:06] sockets.

[03:10] Now, we can take it right here. This

[03:12] This little plump piece of meat, that's

[03:13] called the oyster.

[03:15] >> [music]

[03:15] >> So, we can start our knife cut and cut

[03:17] it around this part right here to

[03:19] maintain the oyster. We're just going to

[03:21] kind of cut underneath.

[03:24] >> [music]

[03:31] >> Cut around the oyster.

[03:36] It's a little nugget right there.

[03:38] >> [music]

[03:42] >> And then all you got to do is just

[03:44] follow.

[03:50] And you got a

[03:51] thigh and leg.

[03:54] And then the other side, same thing.

[03:55] >> [music]

[04:01] >> Now, sometimes people like to go for the

[04:02] wing next, but I like to take the breast

[04:05] off because then the wing kind of acts

[04:07] as some stability. Trim off the excess

[04:09] fat over here.

[04:10] >> [music]

[04:11] >> And so then there's a breast bone that's

[04:13] running right down the middle. So, I'm

[04:14] going to take my knife right to the side

[04:16] of it and I'm going to sort of press

[04:18] against the bone

[04:20] and pull back. [music]

[04:25] And I can gently go in and start to just

[04:27] peel [music] back the meat from the

[04:29] bone.

[04:31] Once the breast bone cut is there, then

[04:33] we can go ahead with our knife, cut

[04:35] around.

[04:44] And then we've got a nice chicken

[04:45] breast. Repeat with the other side.

[04:47] [music]

[04:52] Really quite simple, right? And so, now

[04:54] you've got the hardest thing to remove

[04:56] unless you've got it at this stage,

[04:58] which we're just going to cut around.

[05:00] And there you go.

[05:01] Cut under the armpit,

[05:03] around.

[05:07] >> [music]

[05:08] >> Now, this you're saving for stock.

[05:10] Ziploc bag ready to go. Throw the

[05:12] carcass in there. But wait, there's

[05:14] more. [music] The wing tips, we don't

[05:15] need the wing tips. So, what I'm going

[05:17] to do is I'm going to look for them,

[05:18] right? And I'm going to see where they

[05:19] like articulate.

[05:20] >> [music]

[05:26] >> Pop it out of its socket, remove it, add

[05:28] it to the stock bag. Then for the wing

[05:30] and the drumette,

[05:32] cut in.

[05:33] And you've got your drumette and your

[05:35] wing.

[05:36] >> [music]

[05:37] >> And then sever the skin and then

[05:39] dislocate the tip.

[05:42] And what I find is you almost want to

[05:44] cut more

[05:46] into like the the leg than you do want

[05:48] to kind of cut off the drumette bottom.

[05:51] So, if you [music] cut the flap like

[05:53] there and almost lean the wing closer

[05:55] toward the ground, you're cutting closer

[05:58] to the wing, almost like at an angle if

[06:00] you can see. Then we got the leg, the

[06:01] thigh and the drumstick. [music]

[06:03] Now again, there is this line of fat

[06:05] right here. That's telling you where to

[06:06] cut. If you want, you can kind of feel

[06:08] it, wiggle, and we should have a cut

[06:10] through with no issue.

[06:13] This is going to stay as is. Then for

[06:15] the thigh, we're going to take the bone

[06:17] out because who likes eating a bone in

[06:19] fried chicken unless it's a drumstick.

[06:21] [music] So again, see the fat line? The

[06:23] fat lines on meat tell you where to cut.

[06:25] So we just [clears throat] take our

[06:26] knife and cut along that bone, open it

[06:29] up, and what we can do is slice along

[06:31] the bone,

[06:33] get underneath it, slide your knife

[06:35] under it,

[06:37] and then use the edge of your knife to

[06:39] almost scrape the meat back. Sharp

[06:41] knives should just peel that skin back

[06:43] until you get to the end, and you can

[06:45] kind of just peel the bone right off.

[06:47] Now that goes into the stock bag. We can

[06:49] cut it in half. [music]

[06:51] And you see that size? That's a perfect

[06:53] size nugget for me. It's a little bit

[06:55] bigger than the other one, so I'm going

[06:56] to do basically thirds.

[07:00] And repeat the other leg again.

[07:07] And now for the chicken breast. Now you

[07:08] see how the chicken is almost like a

[07:10] triangle? Kind of wider here, tapers

[07:12] down there. I'm going to take this, I'm

[07:14] going to cut it where it tapers. Now

[07:15] that's going to be one piece of chicken.

[07:17] Now I'm going to take the fat piece, cut

[07:19] it into [music] thirds.

[07:27] Now this will go in your freezer or you

[07:29] can go ahead and make stock with it

[07:31] right away. Now what I found is that

[07:33] whole chicken, when it's battered and

[07:35] fried, will feed about three people.

[07:36] [music] But say you got a fourth person

[07:38] and you don't have six people that you

[07:40] could just double it. You can go ahead

[07:41] just get some legs, right? Come out

[07:44] here, just put you up some more legs,

[07:46] and then just these two pieces you've

[07:48] added what? Six more pieces of chicken?

[07:50] Then all we got to do, place that in our

[07:52] brine.

[07:52] >> [music]

[07:54] >> It's going to be so good, you have no

[07:56] idea. We're just going to cover it.

[07:57] Place that in the fridge. 12 hours is

[07:59] good, 24 hours is

[08:01] And the reason for that is even after

[08:04] three fries, those chicken breasts are

[08:07] going to be tender and moist. And it's

[08:09] only because we allow it to kind of

[08:11] create time to suck in that salt and

[08:13] retain it. It's the moisture required to

[08:16] get [music] this through fry. So now

[08:18] into the fridge. Probably the hardest

[08:20] part. Actually, everything we do

[08:21] tomorrow is quite simple, but technical.

[08:24] So you have to pay attention. See you

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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.