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How-To Make Korean Pan Fried Chicken with Deuki Hong

Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce. This crispy bird is brushed with a sweet and spicy sauce made from roasted chicken bones and Korean chili paste, and served with roasted mushrooms, onions, and garlic.

Check out the recipe here: https://munchies.vice.com/en_us/article/nexpj7/korean-pan-fried-chicken-recipe

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