I brought a chicken!

我帶了一隻雞！

Today I'm going to make Korean fried chicken

今天我要做韓國炸雞

Sijang-tongdak. Sijang. Sijang means market.

Sijang-tongdak。 Sijang。四江意味著市場。

So "market chicken."

所以“市場雞”。

So you remember my yangnyeom-tondak

所以你記得我的yangnyeom-tondak

coated with red sauce

塗上紅醬

And also dakgangjeong.

還有dakgangjeong。

Sweet, crunchy crunchy chicken, you remember?

你還記得那脆脆脆脆的雞肉嗎？

And also honey butter chicken?

還有蜂蜜黃油雞肉？

These chickens are so so popular that millions of people watch

這些雞是如此受歡迎，以至於數百萬人觀看

and make this at home.

並在家裡做這個。

If you visit a Korean market in Korea

如果您訪問韓國的韓國市場

Korean traditional open-air market

韓國傳統的露天市場

They have their own know-how, secret

他們有自己的專有技術，秘密

How to make it very crunchy and tasty.

如何使它非常脆脆和美味。

Store by store they have a different shape

他們有一個不同的形狀

But usually the market chicken that I know is a whole chicken

但通常我認識的市場雞是一隻整雞

One whole chicken is fried.

一整隻雞都炒了。

First, I'm going to season this chicken with salt and pepper.

首先，我要用鹽和胡椒調味這隻雞。

This chicken is a whole chicken cut in half.

這隻雞是整隻雞切成兩半。

And just salt. This is a three-pound chicken.

只是鹽。這是一個三磅重的雞。

And each pound you need a quarter teaspoon of salt.

而每磅你需要四分之一茶匙的鹽。

And ground black pepper.

和黑胡椒粉。

Season like this a couple of hours in the refrigerator.

像這樣在冰箱裡放幾個小時。

Or even overnight you can do this.

甚至一夜之間你就可以做到這一點。

But today I'm busy! I'm going to move forward.

但今天我很忙！我要前進了。

I'll just set aside here.

我會留在這裡。

And then now I will make batter.

然後現在我會打擊。

Quarter cup potato starch.

四分之一杯土豆澱粉。

All-purpose flour, 2 tablespoons.

通用麵粉，2湯匙。

Baking soda, quarter teaspoon.

小蘇打，四分之一茶匙。

Quarter teaspoon...

四分之一茶匙......

And salt, quarter teaspoon.

和鹽，四分之一茶匙。

And then, this is a secret ingredient!

然後，這是一個秘密的成分！

Roasted soybean powder.

烤大豆粉。

So nutty! I just learned this when I was living in Korea

太瘋狂了！我剛在韓國生活時就學到了這一點

When I visited my cousin's house

當我去看表弟的房子時

She always brings this really crunchy delicious chicken.

她總是帶來這種非常脆脆的美味雞肉。

Because next door is a chicken place.

因為隔壁是雞的地方。

One day I followed her and while the lady was frying the chicken

有一天，我跟著她，而那位女士正在炸雞

We had to keep watching until it was finished.

我們必須繼續觀看，直到它完成。

And I saw the batter was a creamy color

我看到麵糊是奶油色

a little tan color.

有點棕褐色。

I asked the owner:

我問店主：

"So what makes it this tan color?"

“那麼是什麼讓它成為棕褐色？”

And she said: "Kong-garu!"

她說：“Kong-garu！”

Konggaru is roasted soybean powder.

Konggaru是烤大豆粉。

Konggaru two tablespoons.

Konggaru兩湯匙。

Any leftover konggaru always freeze.

任何剩下的konggaru總是凍結。

And put it in another plastic bag so that it always smells nice.

然後把它放在另一個塑料袋裡，這樣它總是聞起來很香。

I will add one large egg.

我會加一個大蛋。

Ice cold water, half cup. That's it.

冰冷的水，半杯。 而已。

Color is really nice yellowish color.

顏色是非常好的淡黃色。

I'm just heating my oil.

我只是加熱我的油。

I'm using a cast iron pot and I added two inches of cooking oil here.

我正在使用鑄鐵鍋，我在這裡添加了兩英寸的食用油。

Also, another trick I learned:

另外，我學到了另一個技巧：

This oil is brand new oil, it doesn't have any flavor.

這種油是全新的油，它沒有任何味道。

To give it flavor, I will add some onion

為了給它帶來味道，我會加一些洋蔥

Small onion. So let's add this here.

小洋蔥。所以我們在這裡添加它。

This is really hot oil now.

這真的是熱油。

I'm going to coat my chicken with a quarter cup flour.

我打算用四分之一杯麵粉塗上雞肉。

My house smells so good because of this onion.

因為洋蔥，我的房子聞起來很香。

So now, very crunchy, I like to remove this onion.

所以現在，非常脆，我喜歡去掉這個洋蔥。

This oil has a really onion flavor.

這種油有一種真正的洋蔥味。

First this...

首先......

Let's cut just a little bit.

我們來一點點吧。

Like this.

像這樣。

In the leg area, cut.

在腿部區域，切。

And the leftover flour, well mix this.

而剩下的麵粉，很好地混合了這一點。

And now I will just put this one, and simply...

現在我將把這一個，簡單地......

This is around 350 Fahrenheit.

這大概是350華氏度。

I will just fry 12 minutes.

我會炒12分鐘。

And then later I will fry one more time - double fry.

然後我會再炒一次 - 雙炒。

So occasionally, just turn over.

所以偶爾，只需翻身。

I'm not running a fried chicken store.

我不經營炸雞店。

Just only for my family I'm making this.

只是為了我的家人我才這樣做。

I cooked first a half chicken because my pot is small.

我先煮半個雞，因為我的鍋很小。

But if you want to have a big party, just go ahead and get a huge pot

但如果你想參加一個盛大的聚會，那麼就去吧

filled with a lot of oil, and then you can just put in all the chicken at the same time and fry.

裝滿了大量的油，然後你就可以同時把所有的雞肉都放進去炒了。

Between medium high and medium.

介於中高檔之間。

Control your heat. When you see the color is a little brown then turn down the heat.

控制你的熱量。當你看到顏色有點棕色然後調低熱量。

(alarm rings)

（警報響）

So 12 minutes, let's take it out.

所以12分鐘，讓我們把它拿出來。

And now it's this guy's turn.

而現在輪到這個人了。

Ok!

好！

So let it cook around 2 minutes.

所以讓它煮約2分鐘。

2 minutes after you can turn it over.

2分鐘後你可以把它翻過來。

For sijang-tondak we always serve with salt.

對於sijang-tondak，我們總是供應鹽。

Just a little salt here.

這裡只是一點點鹽。

And hot pepper flakes.

和辣椒片。

Just a little bit.

只是一點點。

And ground black pepper.

和黑胡椒粉。

And sesame seeds.

還有芝麻。

So this is salt.

所以這是鹽。

You can dip this chicken in this mixture of salt.

你可以把這隻雞蘸這種鹽混合物。

I turned over.

我翻了個身。

Mu-pickles, radish pickles.

Mu-pickles，蘿蔔泡菜。

Serve with this.

服務於此。

I made this and I kept it in the refrigerator.

我做了這個，我把它放在冰箱裡。

So very cold!

太冷了！

I made just a little amount.

我做了一點點。

I turned down the heat to medium.

我把熱量調低到中等。

Ok, 12 minutes passed.

好的，12分鐘過去了。

I need to heat this oil. About 30 seconds.

我需要加熱這種油。大約30秒。

First half chicken.

上半場雞。

Take this and your scissors.

拿這個和你的剪刀。

You see? Inside is pink.

你看？裡面是粉紅色的。

It's not cooked.

它沒煮熟。

And here, too.

在這裡也是。

So I'm cooking another 12 minutes.

所以我再煮12分鐘。

After finishing your first fry, it looks really really crunchy.

完成你的第一個魚苗後，它看起來真的很脆。

Why do you want to cook and double fry? You will see there is some blood coming out.

你為什麼要做飯和雙炒？你會看到有一些血液流出來。

See, inside is not cooked yet.

看，裡面還沒煮熟。

(alarm rings)

（警報響）

I will put it here...

我會把它放在這裡......

And then next is this.

接下來是這個。

Heat up my oil.

加熱我的油。

Let's add this.

我們加上這個。

(sizzling)

（鐵板）

Maybe one hour later this chicken gets a little soggy.

也許一小時後這隻雞會變得有點潮濕。

So once you make this, just finish eating.

所以一旦你做完了，就吃完了。

(alarm rings) Then you will really enjoy the crunchiness.

（警報響） 然後你會真正享受到脆弱。

Yay! Crunchy crunchy!

好極了！脆脆脆脆！

Here is the chicken! Chicken for you!

這是雞！雞肉給你！

Have some! (laughs)

有一些！ （笑）

One thing I forgot! I need beer!

有一件事我忘了！我需要啤酒！

I put my glass in the refrigerator and everything is cold.

我把杯子放在冰箱裡，一切都很冷。

Oh my God, the foam is a lot! (laughs)

哦，天哪，泡沫很多！ （笑）

Cheers everybody!

大家乾杯！

Mmm! Beer latte! (laughs)

嗯！啤酒拿鐵！ （笑）

Ok! Let's have some chicken!

好！我們有一些雞肉！

(crazy crunching sound)

（瘋狂的嘎嘎聲）

Mmm! So delicious!

嗯！太好吃了！

Crunchy, hot.

嘎吱嘎吱，很熱。

And a pickle. Radish pickle.

還有泡菜。蘿蔔泡菜。

(crunching) Mmm!

（運算） 嗯！

This radish pickle you guys can make it so easily.

這種蘿蔔泡菜你們可以輕鬆搞定。

This recipe plus video is on my website.

這個食譜和視頻在我的網站上。

(crispy crunching sound)

（脆脆的嘎吱聲）

Really good! Mmm.

真的很好！嗯。

The soybean powder, I can feel the flavor.

大豆粉，我可以感受到味道。

And very crunchy, lightly crunchy.

而且非常鬆脆，略帶鬆脆。

But inside the chicken is very juicy.

但雞裡面很多汁。

Salt.

鹽。

Mmm! (laughs)

嗯！ （笑）

Today we made sijang-tondak.

今天我們做了sijang-tondak。

"Market chicken."

“市場雞。”

Crunchy crunchy fried chicken sold in a Korean market.

在韓國市場銷售的脆脆脆炸雞。

Enjoy my recipe, see you next time!

享受我的食譜，下次見！

Bye!

再見！