It’s time for Food Adventure Program For Awesome People, the, “Thank you sweet baby Jesus edition!” Today we are ordering Simon’s most favorite Korean food. We are ordering fried chicken. And I know! Some of you at home are like, “Fried chicken is not Korean!” And oh let me tell you, it’s Korean all right. And it is also some of the best fried chicken you’ve had in your entire life. Fried chicken is almost as Korean as kimchi, okay. It is like the second biggest food here, they put it on the national flag. Fried chicken is everywhere! Today we’re going to show you whole types of Korean fried chicken, they-…. Are you salivating? I’m drooling. Hark! What is that I hear in the distance? Oh my God! Is that the sound of our studio door opening in the distance for our fried chicken delivery? Shhh… Come to me sweet deliver of fine goods. Oh! I hear them coming up. Looks like urine! But it’s beer. So we ordered three different kinds of fried chicken to the studio. So we’re starting out with the “traditional” fried chicken which we got from “MyMy Chicken.” Uh-huh. Ooooooh! Now here’s something that’s really interesting about Korean fried chicken. Usually when it comes to fried chicken from back home, you either have like the breast or the thigh in clearly distinguishable pieces. In Korea though, it seems like they just chop up whatever and fry it up however. Like I know these two are the legs. Drum sticks, yeah. But what piece is this? Sometimes you’re eating chicken with friends, everyone will reach in and eat a piece. And you’ll get the piece of like the back spine, and there’s like no meat on it. So then you’re like, “I’ll go in for another one!” But by then you get the neck, and you’re like, “What the?!” Like you have to really know your chicken pieces. Well you know what? It doesn’t matter it’s all delicious. *sexy food porn music* Oh my god, that’s so good. Oh my god. For those of you that don’t know, Simon has been on a strict diet, and this is his very first time to have fried chicken in a long time. I’ve just been eating salads and sad cans of tuna. He’s pretty excited right now. *moans of pleasure* It’s so crispy! And so buttery. Well seasoned. It’s so moist, it is so much moister than fried chicken that i’m used to back home. It’s fluffy, like the batter isn’t heavy. However, this does have random bones in it. You have to be very careful when you eat traditional Korean fried chicken. The one thing we should mention is well is the size of chicken. Korean chickens are apparently what normal chickens used to be before they got GMO’d. Because they were like this big. We go back home and we get chickens that are like this big. I’m like, holy crap! The chickens in Canada look like turkeys. Okay so something you’re going to notice when you orger fried chicken or go for fried chicken, you’re always going to get these little, tiny cubes. Like this. Are they marshmallows? Like is this candy? What is this? It’s actually radish. You know those giant, um, daikon radishes when you watch like an anime or manga they walk around and they have little tiny crotch covers.. Anyone? *cricket noises* [In background] Spirited Away! Spirited Away!! Thank you! The radish spirit. That’s these radishes. But they pickle them and they’re really nice because they’re vineagery. So it kind of cuts the greasyness. This is a moo… Oh, sh*t! This is still a moo. Mmmm.. This here is my favorite style of chicken. This is boneless chicken. And it comes with little pieces of shrimp. And it comes with little ddeok as well. Which is like a Korean version of a rice noodle. It’s spicy and saucy and do we have any forks? Popcorn chicken sucks, because there’s only like a little bit of chicken in there. Little bit of chicken and mostly skin. This is popcorn chicken done right. You’re failing me extendable fork! It’s not oily. It’s crispy. *breaks into song* It also has little, tiny pieces of deep fried garlic. And that’s how fish die. And the thing that I love about the deep-fried shrimp here is that it has actually been detailed and deshelled. So alot of the stuff in Korea when you have deep fried shrimp still has the tail on it. So if you’re watching a movie and you don’t want to pay attention to eating a bone or eating a tail That’s exactly it. You can keep your eyes on tv and just like blindly shove stuff in your mouth and be totally happy. Now one of the interesting things i find about boneless chicken is that like we always want to order boneless chicken when we go out. But if we go out with Korean friends, a lot of our Korean friends seem to like bone-in-chicken because they like the different textures. While for me I get a bit squeamish if I hit like a tendon. And I know that’s terrible, because like I am eating an animal, and I should be like, “thank you Mr. Animal for giving me everything of your body.” Instead, I’m like, “I HIT A TENDON!!!” *HORRIBLE CHOKING NOISES* Like run of the room screaming. I’m pouring myself some beer because I feel wrong that I’ve had so much chicken without beer. HOW COME YOUR GLASS IS SO BIG?!? This is beer from on-tap, and that’s why they filled it up in this, what looks like a “urine sample” bottle. WHAT KIND OF URINE SAMPLE BOTTLE IS THAT? WHO PEES THAT MUCH FOR A URINE SAMPLE?! Woah! Not a fan of Korean beer, forgot how much I dislike it. Now we’re going to try another amazing style of Korean chicken. “Yang Nyam” chicken. I feel like this is the pinnacle of like when you go for Korean chicken outside of Korea. People are like, “Korean style chicken!” And this is what you’re getting. Pretty much fried-chicken, except it’s covered in this like honey, hot pepper sauce. Chili, with peanuts, and it’s spicy and tangy, and sweet and sour. It’s almost like sweet-and-sour, except it more on the spicy side than anything. We ordered two kinds. The “normal Yang Nyam” style, and we also ordered the “meun extra spicy” kind. Look at that. That delicious batter, beautiful pieces of chicken. Covered in that honey-pepper sauce. You ready? Okay let’s give it a shot. Mhmm… this one’s sweet. How’s yours? We’re so broken by spice, barely anything burns us anymore. I suppose this is spicy, for a BABY! It tickles a bit. Try mine and then let me try yours. *romantic music plays* I think yours was the spicy one. Mines not spicy at all. M: Brilliant! S: Woah! M: Hot JALAPENO! S: HOT JALAPENO! WOOOO! Doesn’t it burn? Yang Nyam chicken tends to be more battered because it has to hold up the sauce. Like they fry it first, and then they toss it in like this huge bowl of sauce. So I feel like if the batter is too thin it will just kind of rub off and get soggy. So these aren’t soggy. These are very crispy. Bad Yang Nyam ends up being like super red, almost like a sweet and sour sauce from the chinese restraunt for take out. Like it’s like neon. Those ones are usually too sugary in my personal taste. This place came with chips for some reason. Mmm… Are those sweet potatoes? No that’s not sweet potato. It tastes like, um… cheese..? I think this is a sweet potato. Leigh, we need a potato expert in the house. S: That’s a potato, just look there’s white powder on it. M: I don’t think that’s a potato. That is not a potato. S: These are not sweet potatoes. M: Well does it have powdered cheese on it? M: Alright, Soo Zee! S: This is 100% potato. S + SZ: Potato. M: Is it? So that’s it for this week’s Food Adventure Program For Awesome People. This is my happiest food adventure program video, EVER. My favorite, these two i’m kind of like on the bridge. M: Not that into the Yang Nyam chicken. S: This one’s not that great. Let us know what fried chicken is like in your area, if it’s anything similar to this. Let us know if you’ve tried Korean chicken. What if you have Korean fried chicken in New York? Is it exactly the same as Korean fried chicken in Korea? Or is it different? Yeah Kyochon chicken is supposedly in the US as well. So if you come to Korea, don’t just go to one place and be like, “Oh this chicken is so-so.” Make sure you try a whole variety of locations before you find your favorite location.