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There’s no question we like our Fried Chicken there’s no question we like our pizza and there’s no question we like our Korean food so what if you put all three of them together I made a Korean fried chicken pizza that’s the obvious thing and that’s what we’re doing I did it for
Just a little quick thing down at one of the restaurants the other day and I was like oh my God I got to make this for you guys because you’re the people I really care about so good could you do it with store-bought Fried Chicken chance you could the lad’s right he’s
Never wrong he is wrong sometimes no he’s he says he’s right whatever I say I’m wrong no he’s wrong when he backs you up all the time you could buy a piece of fried chicken from the store shortcut do this but I’m going to make my own and then it’s just it’s pretty
Simple there’s a crust there’s a sauce there’s the chicken there’s a glaze there’s kimchi that I I didn’t mention kimchi this is going to be so good this should be Korean Air line should put this on the flights Walter if you’re watching I have a suggestion for you Sam
The cooking guy Korean fried chicken pizza on the flights what do you think only in business or first I might encourage people to spend a little bit more for the ticket enough of this Tom Foolery do you know that expression you too yes Tom Foolery you do cuz you are
Foolish let’s begin with h getting our chicken in a little marinade thing go first a little liquid and I’m using milk hey if I had buttermilk I would use buttermilk but I thought I had it and I don’t so don’t sue me next in some ginger that will be a recurring theme as
Well the garlic paste now we season reasonably nicely with some kosher salt pepper granulated garlic that’s our BFF and completely optional if you have it goou garu which is this Korean pepper spice yum and we mix and in goes our chicken and I’m using chicken thighs because they’re the best things to use
And then they go once they’re in you just want to make sure they’re all coated covered top to bottom back to front front everybody’s submerged lovely stick this in the fridge leave it for a couple hours we’ll carry on with a sauce or two our sauce begins with mayo and by
The way recipes is bloat you don’t have to write anything down we follow it up with a little more garlic I promise that would come couple tablespoons of chili crunch AKA chili paste AKA chili crisp and some diced green onion chives anything you’ve got would be great and
We mix oh look at this do you know what we’ve just done we’ve just made what’s going to be an incredibly delicious spicy chili crispe oie oh but now we work on the glaze our sauce begins with a couple tablespoons of goou Jong and you know this is Korean red pepper paste
Almost every Western Supermarket now carries it and if you can’t find it there you’ll certainly find it online or in my pantry we add an equal amount of soy another couple tablespoons and remember recipes below don’t worry about it teaspoon sesame oil for tanging about a tablespoon of rice vinegar couple
Tablespoons of brown sugar for sweetness of course the sweet and the spicy is a really nice combination and speaking of sweet and spicy how about about 1/4 cup of hot honey by the way hot honey one of the greatest inventions of the 20th century and then these kids again a
Little more Ginger and a little more garlic and this we can mix Heat’s best for this Ian I suppose you could just stir them together cold but I do find when it heats up the flavors just kind of boost it’s really nice Chang heat changes things young Maxwell yes and
This is what we’re going to be tossing our chicken in once it’s out of the fryer and when it’s all mixed up just let it live there and simmer and bubble just a tiny little bit for about a minute and when it has off it comes and
We set it aside and we’ll carry on with our chicken we’re going to begin with our dredge and that consists of flour corn starch garlic and onion powder kosher salt fresh ground pepper I’m using our BFF that we will mix together nicely in a small bowl I’ll beat a
Couple eggs add some milk stir that together that then will go into our dredge itself and when that’s mixed we get our chicken we can start coating her up okay here’s what happens our chicken comes out of our Milk Bath it goes into the dredge and we coat really well and
Now all these little bits of cragginess are going to show up and make this extra crispy beautiful chicken look at that you want to coat it well and when you have you put them on a baking sheet finish off the rest and with our oil hovering around 360 put a couple pieces
In lovely remember I always tell you don’t overcrowd if you overcrowd your fryer or your pan with oil you’ll just drive that temperature down and that will not be good for anybody these are just going to cook till about 165° thighs you could easily go 175 but don’t
Forget they’re going to go back into the oven for a few minutes so just let it happen we’ll take them out when they’re there pretty huh that’s you remember the addition of the milk and the Egg for the Cragie batter and that’s what you do it for this craggy Rock exterior that will
Add crunch texture amazingness they’re getting there they’re not there yet though and we’re there up we come pretty pretty pretty let them drip a little bit put them on a rack oh boy well now that this is done we’re going to let these cool then we get the do out we’re almost
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It’s that simple well there’s our work pretty damn beautiful I think we need to cut up a piece toss it in our sauce we got that done we build our pizza so let’s grab one of these guys and a giant cooking guy knife and cut beautiful I’m going for relative
Bite-sized pieces are you hearing this crunch I think you are so let’s put this in here maybe a little bit more from one boys would you like a bite love a bite oh yeah look how perfect that is chansy Maxi am I right about the craggy Rock
Stuff right M mhm let me clean this cuz I got to work neat and our sauce remember this I just warmed it up a bit and now we’ll drizzle I don’t think I need quite all of it definitely nice amount and now we’ll mix getting excited
Just looking at this and when I say I’m getting excited I mean in the proper way I mean this is just fried chicken now the dough you know I’m challenged when it comes to Rolling pizza dough I can make it I can’t spread it I can’t roll
It I can’t get into a nice Circle I can’t get it big enough so I thought I’d try and give myself a leg up today I went to my favorite pizza place in San Diego Sisters Pizza in Bankers Hill you saw us there when I made a roast beef
Dipped pizza and they put it on their menu for a week and it was a charity thing it was all great so I go in there today today and Emily’s not there but ask if I get some pizza dough to go and here’s what I have they gave me one of
Their Giant Pizza proofing boxes within it boom Gi Oh look at that kid Giant Pizza do now these guys are going to make was like a 16 18 inch pizza it’s huge there right I can’t do the whole thing so I think maybe I’ll try and do
Like 2/3 of one so here’s what we have to do we need some flour on the counter we need to get one of these guys out little bit more flour I don’t want all of this kid so do I want half want two third I’ll try and do it so it’s still
Roundish let’s see what we can do here I don’t know why I’m so bad at this I need a less than honestly being bad at this is one thing but the anxiety that it gives me is significant it really is I don’t want to I don’t want to suck at
This look not everybody can do everything well so here’s what we’re going to do we’re just going to try and stretch this guy let the weight of the pizza I don’t this is not what they do but I’m actually already feeling a little bit better about it so I got this
Guy too which probably is you know breaking some pizza rule uh you’re you’re doing something wrong to the guttin to you’re you’re you’re making a m the glutens don’t like it when you roll them they’ll spring back worse than ever hey this is actually not too bad I
Think starting with good dough is is important and I’d like to say if you have a favorite pizza place and you want to make pizza go ask if you could buy some dough many of them do it I don’t know that Emily does at sisters they’re
Just not they may not have the storage space to do it they do have pizzas to go now Frozen ones called freezies which I think is a great name okay so this is pretty good is it round no can I get it round let me get my peel put a little
Cornmeal on it I find it helps and now this guy will go here I’m actually feeling okay about this thank you Emily and everybody at sisters remember this sauce remember this little chili crisp aoli on we go oh it’s so beautiful in the beginning I thought I don’t need to add any green
Like the chives because it’s going to be on the bottom but then I thought ah what if you see the sauce and now I’m seeing the sauce and I’m super glad I did cuz it’s extra beautiful next up is some kimchi kimchi we all love but to put it
On straight out of the container would be a mistake so I drained it squeezed it really well I don’t want to add moisture I just want to add the kimchi and I chopped it up so give it a little bit of this business just a nice scattering of
It or smattering I don’t know what the difference would be it’s the same thing smattering smattering scattering right and now our chicken we’re still we’re still movable and here comes oh my God now this amazing look how crazy this is that’s a big ass piece suppose I could
Have cut these smaller but I really do love the way they look like giant little Boulders giant little Boulders little Boulders Boulders do you know what an over the-shoulder Boulder holder is no oh yeah oh my God that’s from back in the olden days boys oh goodness
Gracious you tell me this is unbaked one of the prettiest things ever check this good one more thing to me a pizza is not a pizza unless there’s a little bit of cheese and I have just a little smoked gouda for the top not inundating just smattering scattering this would be
Smattering no this would be this would be scattering you would add a smattering of cheese you would scatter the cheese though I think that’s it one’s a verb my oven’s on to 550° this is going in till it’s done how long will that be 7 eight minutes maybe a touch more
And there she is wow look how beautiful I mean it’s just everything I wanted it to be but I couldn’t just leave it like this you know that couple things just to make it a little more beautifuler a little green onion just sliced for the top and some sesame seeds because I mean
Why the hell not only thing left to do well that would be to cut it what do you think cuz I know what I think if you could just stand here and smell this you would you’d be so happy I chose this one because there’s the perfect bite Fried Chicken right on the
End spice no it’s a taste and a textural delight crispy crust of course but these crispy pieces of the fried chicken coating and then that sweet hot of the the KFC glaze on it everything not to mention that little under chili crisp aoli oh my God it’s a Dream It’s a
Dream and you should make it and as I said you want to buy the Fried Chicken already done buy it but make the KFC sauce that is in the recipe below you want to uh bummer crust from Emily sisters no they don’t sell them but get
One from your favorite place or just buy a store bought crust it’s all okay you don’t have to make every little detail yourself what you do have to do though hit the Subscribe button because if you do you could win one of those Sam the cooking gu 7 in car knives behind me
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