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Man you and nick digiovanni should collaborate once it would be fun
Fry in animal fat. Tastes better. Solidifies itself.
Another great alternate is to use oats to absorb the oil
U gotta re use the oil
I get intestinal complications when eating spicy. Is there a substitute for the Gochujung? Thnx
Pappa looking shredded
3:15 I do not think that is how Tim McGraw sang it, Josh.
But it works.
J- Your food always looks DELICIOUS! π€€ THANKS for your Korean Fried Chicken Wing recipes video!πMuch appreciated β€β€β€
Thanks for making cooking videos again!
COOK NASI LEMAK MALAYSIA'S NATIONAL DISH, JOSHUA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hey man, where did you get your apron. I dig it and I'm in the market.
I understand him when he says maximum flavor. I need maximum flavor.
μ€λ μ λ μ μΉν¨μ΄λ€ γ γ γ
What have you done…
I just donβt like Sauced chicken or much of anything, so not my style, but as always this is very entertaining! Sauce to me should be a complement and not the βStarβ!!! π€ͺ
I was planning on making Korean fried chicken for the first time in two days following a Maangchi recipe. Now I have to decide if I should stick with that recipe or use this one lol.
Thank you for the lecipe in the rink Josh!
I'm making these someday…
Can fryaway be put in my city compost bin?
Here is a tip from a Korean. Many Korean restaurants add "curry powder" to their chicken batter to enhance the flavor
Q: Would Agave Nectar work in place of the rice syrup? I use it a lot for a sweetener.
Korean fried chicken really is the best type of fried chicken ever.
This came at the perfect time. I was thinking about Korean fried chicken wraps for my next meal plan. Stil need some type of veggie to go with it.
I actually watch this more than the main channel, this kind of content is what I originally subscribed for years ago.
Rice syrup is the key. It wonβt be the same.
Any idea on what brand of sweet soy sauce?
here for the speckles of batter !!!!!
here for the speckles of batter !!!!!
PEAAAK
Aw man, that frying oil solidifier makes me sad. Why? Because I tried to source some (up here in Canada) before the "unspecified virus of unknown origin" event, and it was $30 for enough to deal with 4 litres. Then it was $60, and now it's well over $80. I just can't….
If anyone knows of some kind of FryAway black market source, or something, please let me know.
Thank you for doing recipe videos again. I found you after you had originally stopped doing them and I'm so glad you are doing them again.
Wow. Saw through that thirst. One part he tells me how to clean oil then hawks a product to turn it into pudding and waste it?? Shame shame
Biodegradable is pointless if you're still sending it to the landfill in your trash…
I will definitely be using the batter coating for several items. Thanks Joshua
I watch these every time I eat dinner knowing damn well I will never make any of these recipes but I enjoy watching lol
OMG I though I was crazy thinking that white pepper sometimes smell like a horse's breath
Wasted all that oil! I have a dedicated cast iron fryer pan that my oil lives in for a few weeks of use before I dispose of it