How to Make the BEST Korean Fried Chicken (+ Science)

I love korean fried chicken, man. Master Curing Blend 70g Kosher Salt 30g Sugar 5g MSG (optional)Dooby’s Spice Blend 1 tbsp Garlic Powder1 tbsp Onion Powder ½ tbsp Cayenne Pepper ½ tbsp black pepper ¼ tbsp white pepper ½ tbsp turmeric 1 tbsp curry powder 1 tbsp capsicum powder* (if you like it spicier, up it to 3 tbsp) 1 tbsp parsley I really want to stress that this is just the blend I like using what's in my pantry but make your own! Jerk seasoning, masala powder, peri peri, etc etc all will work phenomenally Wet Brine for every 1kg of chicken + water 30g Master Curing Blend 15g Seasoning Blend 30g white vinegar Dredge 900g AP Flour 100g Tapioca Flour 30g Master Curing Blend 20g Spice Blend (I said 10g in the video but later on upped it & found it better) If only for 1 chicken, use 180g Flour 20g Tapioca Flour 1.5g Cure Blend 4g Spice Blend Shake off excess marinade Drop into dredge mix Agitate for 20-30 times Dunk in cold water for 10-20 seconds Let excess water drip off Dunk again into dredge mix Agitate for 10-20 times Fry at 165C for first fry 6-7 minutes or until golden brown Let it rest for 30 minutes at least Fry again at 195C for 1-2 minutes Sauce Soy Honey Glaze 100g honey 1 tbsp minced garlic 1 tsp minced ginger 2 tbsp soy sauce 1 tbsp oyster sauce 200 ml water 1 chili for spice Yangnyeom Sauce ½ cup corn syrup 3 tbsp ketchup 1 tbps gochujang 1 ½ tbsp soy sauce 2 tbsp minced garlic 1 tbsp gochugaru 2 tbsp sugar 1 tbsp sesame seeds Garlic Confit Sauce 400g Garlic Enough neutral oil to cover 2 cloves garlic 1 tsp sesame oil 1 tbsp honey 4 tbsp confit oil 1 tbsp vinegar 2 tsp salt 1 tsp black pepper Cheese Powder ¼ cup cheddar cheese powder 1 tbsp onion powder 1 tsp salt 1 tbsp icing sugar 1 tbsp parsley powder (Best is half and half cheddar cheese seasoning mix and sour cream and onion seasoning mix) 00:00 intro 00:34 breaking down the chicken 02:14 the "master" cure 03:28 making the marinade 05:53 making the dredge 08:27 the dredging process 10:11 first fry 10:44 the science of double frying 12:09 after the second fry 13:01 the sauce 13:16 soy honey glaze 15:05 classic yangnyeom 16:09 garlic confit sauce 18:13 cheese powder 19:08 pickled radish 19:55 outro Merch: https://doobymart.com Instagram @doobydobap TikTok @doobydobap Email: doobydobap@gmail.com www.doobydobap.com for more recipes & stories