Coqodaq Fried Chicken

This chicken took 14 months of research and development and about 10 million dollars invested, All to engineer what might be the perfect fried chicken.

Almost impossible to get into, Coqadaq in NYC is not just a place that makes good Korean fried chicken, they built one of my favorite culinary experiences. The  ‘Bucket List’ is their menu format featuring four signature sauces, glazes, bon chon and two courses of the greatest chicken I’ve ever had, and the kicker? it is one hundred percent gluten-free, from the batter, to the sauces. One of the better values in the city in my opinion, but it's a shame you can't actually get in there.

And there’s nothing I hate more than restaurants you can’t get into so I wanted to figure out if we could bring that exact experience that I enjoy so much to your kitchen. Not just a decent copycat, but a true recreation of the texture, the flavor, and the technique... and, let just say I surprised myself this time.

Today, we are breaking down the proper way to butcher a whole chicken, why their gluten-free batter is superior, The unique way their chicken is fried, along with all of their signature but dead simple sauces and glazes, and if you follow these instructions, You will become a legendary Korean fried chicken maker and truly blow away your family and friends. This is the latest inductee of Stevies hall of fame,  This is the Coqadaq Bucket list.