[VIDEO] How NYC’s Best Korean Fried Chicken is Made

Chef Junghyun Park, owner of Atoboy in NYC, demonstrates how he creates his award-winning Korean fried chicken. The process begins with brining boneless, skinless chicken thigh in a solution of water, salt, Yondu (fermented vegetable umami), garlic powder, and onion powder for 6-8 hours. The chicken is then marinated with a unique blend of fermented jalapeños, ginger, garlic, pineapple, fish sauce, salt, and sugar. The batter involves a two-step coating: first a dry mix of Korean fry mix, rice flour, tapioca starch, and xanthan gum, followed by a wet batter made from the dry mix, water, salt, and black pepper. The chicken is double-fried in canola oil, first for two minutes to create structure, then rested, and finally fried for another three minutes to achieve a beautifully golden-brown, crispy exterior while retaining a juicy, moist interior. The fried chicken is served with two distinct sauces: a fermented peanut butter sauce and a sweet and spicy Yangyummy sauce, highlighting Atoboy's philosophy of combining traditional Korean flavors with innovative culinary techniques.