Too fancy for real street food. That being said, with some Kimchi, that would make an awesome lunch.

Oh man does that look good! Things I like, admire:
The serious burner and heat that he cooks over.
How he flips the food.
How efficiently he cuts things.

I'd love to know what kind of oil, the liquid he dipped the chicken in, and the marinades and sauce used.
Thanks for posting!

Yum.

More wok asmr.

Korean street food is not messing around. Channeling my inner Korean.

Some egg grilled cheese things came across my phone the other day. Just looks divine. I'd make it right now if I wasn't simple.

quote:

Originally posted by ridewv:
I'd love to know what kind of oil, the liquid he dipped the chicken in, and the marinades and sauce used.
Thanks for posting!

Beancooker probably knows. I'm just guessing but the white liquid / batter is may be just potato starch (or corn starch). Similar technique to tatsutaage chicken (japanese style fried chicken nuggets).

The sauce looks like: soy sauce, sesame oil, probably sugar or honey, then usually minced garlic, green onions, minced ginger and chili peppers. Usually the ingredients are sauteed and the sugar caramelized. Then add the peppers. But not exactly sure w/ the sauce in the video.

Marinade could be anything. Could be kalbi / bulgogi style (korean bbq marinade). Or could be a simple brine; in Korea, I'd bet some garlic was involved.

Man, that looked good. Some cold beer and shochu and that's a good night.

I am fortunate enough to work right in the heart of Chamblee on Buford Highway, in Atlanta.

I know what I'm having today!

Oil is most likely just canola oil or vegetable oil. Street food vendors are pretty unlikely to pay the expense of something like avocado oil.

The batter for the chicken is most likely rice flour (powder that it’s dipped in) then a mix of rice flour and water, heated to a boil and cooled. That’s what gives it the crispy bubbly, airy texture.

The sauce that he piled on top is about what Konata described. Onion, peppers, soy, sesame oil, garlic. As far as sugar, it really depends on where you are. My wife rarely uses sugar, only in a couple recipes. In many cases they’ll use an Apple or a pear that has been ground into a paste to sweeten meat dishes.

As far as the marinade, could be anything.

Korean Long Green Peppers or Asagi Gochu
One thing to note on the sauce. Those peppers are a very distinct Korean pepper. They aren’t overly hot. Dipping them in gochujon and having a beer with it is quite tasty. They’re somewhere between a bell pepper and a weak jalapeño. The thing is, they have a great flavor. Really tasty pepper with a slight bitterness (bitter isn’t really the right word, but I don’t know how else to describe it) that makes them quite refreshing.

Video and the conversation makes me want some fried rice and some sort of hot sweet chicken over it

The amount of chilis on that one dish. Only crap. I like some hot / spicy food. But that one looks like it's got the heat.

Para is top Flied Rice Salesman of the Month.

quote:

Originally posted by myrottiety:
The amount of chilis on that one dish. Only crap. I like some hot / spicy food. But that one looks like it's got the heat.

Yeah, that was excessive and unnecessary. The chicken is completely buried by the chili. All that could be used for at least four more servings and still taste and look just as good.

quote:

Originally posted by RGRacing:
Para is top Flied Rice Salesman of the Month.

Top Flied Lice Saresman FIFY.

quote:

Originally posted by Beancooker:
The batter for the chicken is most likely rice flour (powder that it’s dipped in) then a mix of rice flour and water, heated to a boil and cooled. That’s what gives it the crispy bubbly, airy texture.

Interesting! I've never heard of rice flour before. Well, rice powder (ie - Chinese fun tzen pai gu - steamed rice powder pork riblets) but it looks different than the rice flour. I'll have to see if I can find it. Perhaps that's the secret to Suwon KFC as well?

I find that the more skilled the person, the more hypnotic it is to watch them work.

Those dudes have been at that for a while.

Can you imagine what would happen if one of those woks fully loaded with oil accidentally tipped into the burner?

Thanks Konata and Beancooker!

Have a kimchi fried rice recipe that I love ... !

quote:

Originally posted by Mars_Attacks:
I am fortunate enough to work right in the heart of Chamblee on Buford Highway, in Atlanta.

I know what I'm having today!

Aww man, I would love a Banh Mi right about now, haven't had one in a few years

My first job out of the military was at Pope Ford on Buford Hwy, loved the variety of food down in that area. The $4.99 lunch T Bones at the Pink Pony weren't bad either

quote:

Originally posted by ridewv:
The serious burner and heat that he cooks over.

In the past, I have used my Wolf gas stovetop with a carbon steel wok I bought from The Wok Shop, the high burner is 18,000 BTU, and I was never completely satisfied with that setup. When I moved to TX, I bought a single burner propane fryer kit, rated at 58,000 BTU. Bought it on sale at Bass Pro for $40.

Stock photo, mines up in the attic for the winter.



It is a whole other ballgame with the high heat and wok cooking, night and day difference, and I don't use the maximum heat setting on the burner. And of course I use it outdoors, which is great because the high heat and wok creates a lot of steam/smoke. I also use the burner for deep frying stuff a few times a year.