The Nick DiPaolo Show - NBK: Korean Fried Chicken | Nick Di Paolo Show #1721

Episode Date: April 17, 2025

In this episode Nick makes Korean Fried Chicken…and trust us…this one’s delicious! To watch FULL EPISODES and get ALL RUMBLE PREMIUM content AD FREE, join by clicking the link below, then the red RUMBLE PREMIUM button – enter Promo Code MUGCLUB and get $10 off an annual subscription! https://rumble.com/c/TheNickDiPaoloShow/exclusive FOLLOW ME ON TIKTOK! in the show description as well with this URL https://www.tiktok.com/@nickdipaolocomedy MERCH - https://shop.nickdip.com/ TOUR DATES AND MORE - https://nickdip.com 4/25/2025 - Cohoes Music Hall, Cohoes, NY 5/15-16/2025 - Zanies, Rosemont, IL SOCIALS -   https://nickdipaolo.komi.io/

Music playing Welcome, folks. Another edition of Bitch in Kitchen. Today, we do a Korean chicken wing. Of course I'm doing Chinese. Anybody Asian sees this they're gonna go this guy's racist. No I'm not. Do you see a chihuahua or a caucus spaniel in my kitchen anyway? Talk to me about that. Yeah a Korean spicy sweet chicken wings and I stumbled over it. You go on YouTube, man, or you land on the couch. It's just killer. It's so easy. I'm not saying this is easy. I didn't memorize. I got the ingredients and stuff, but as far as the steps go, I think I got it up here. Either that or there's a

house fight. What do you care? All right. What you need is, I'll tell you as far as ingredients, I'm doubling the recipe. They had like a pound, which is what? Six wings. Nobody does that. Koreans are like, yeah, we do. That's why we don't look like you, you fat fuck. Your fat fuck look at you. That's a pretty good pushy. Do that again, Del. Yeah, fast-forward, look at you. Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh uh, I'm gonna land on the couch watching UFC last night, made some wisecrack. I hear, ohhhhhhhhhhhhhhhhh, that's, I'm sorry. See this? This is better than any invention in this kitchen. That's right. El Hacko. All right. What did I say? Yeah. So I got like two pounds of chicken wings. They're already split. You got to split them, take the tips off if you want. However, but look at that.

They came like this. A new Korean Korean store like a half a mile from here This is why we love this town. I'm expecting a little kind of a specialty Asian shop I go and it's the size of a Publix There's ducks hanging looks like a duck Holocaust over there has gone through the duck Awesome. No awesome. Just really beautiful. What am I doing? So you need a couple pounds of chicken wings. I'm reading you the way they have it. If you want to do two pounds, double it. Teaspoon of ginger, grated, fresh.

Of course, I forgot that while I was there. Teaspoon of garlic. Again, I'm doubling all these. Teaspoon of garlic. Half a teaspoon of salt. half a teaspoon of salt, half a teaspoon of black pepper. All-purpose flour, about a quarter cup. Again, if you're only doing a pound. Cornstarch, a quarter cup.

There's the key to the recipe right there. Cornstarch and flour together is how you make crunchy chicken wings. And we're not baking them like little girls today. We're going to put them in a fryer so me and him have heart disease in a couple years. Yes. By the way, Dallas's wife right now is literally her.

She's about to have a baby any second. Dallas texted me last night, goes, she's leaking and it sounded like he was talking about a Model T. Leaking fluid, maybe I'm gonna mynakee. Yeah, leaking fluid. I really thought about it. So she could burst any minute. So anyways, but we're not leaving. He's already great. He goes, don't worry about it.

Cornstarch, that's the key with the flour. And then for the sauce, you got a tablespoon of oil and then like one teaspoon of garlic. And this, you get it. Again, you have Koreans, Asian stores or even in supermarket. Sometimes they have this It's called go Chang Go to hang in there Korean chili paste Two tablespoons two tablespoons of ketchup two tablespoons of honey Tablespoon of rice wine vinegar tablespoon of soy sauce

Tablespoon of brown sugar. That's the sauce after you fry the chicken. And you're going to put it in that. So there you go. We start here. They say two teaspoons of garlic. I grated the garlic myself. Got to get one of these folks. It's a planer, micro planer. That's what you do with your garlic. You don't have to. But anyways, here is one, two. That's a lot of chickens. I don't think it's a lot of garlic. And there's garlic in the sauce.

Oh, goodness gracious, hella wheeze. Also fresh ginger like I said which I forgot so I get ginger powder, teaspoon of fresh. So I'll use it. This is more potent than fresh by the way but you always want fresh. But let's see that's good enough right? Um, is this unprofessional? I'm looking at the first time I've made them. So anyways, it says a half a teaspoon of salt, which is silly. Who uses a half a teaspoon of salt?

I have it on my forehead after I work out. All right, half a teaspoon. I double it, right? Yep. Wanna do it. Okay. double it right wanna do it okay black pepper not sure why but did I show you did I did I show you this this is is gochujang sauce. Gochang. Yeah, it's Korean. They used to rub this in the eyes of U.S. soldiers in the 50s. Eyes of torture. Yeah, savory and hot, but that's the real stuff. It's Korean chili paste. We'll get to that later. Black pepper. here we go. Quarter cup, which means I used a half cup of flour,

right? All purpose. And quarter cup of, what did I call it? Baking, I always say this is cornstarch. So I used a half a cup of each. I'm going to combine them before I throw it in there. cup of each. I'm going to combine them before I throw it in there. This is what, this is the key now. The cornstarch, I don't know how I went so long cooking with not knowing that trick. If you want really crispy wings. I suppose you could bake these in the oven too if you want to be a girl about it. I mean I've done it. I make this other thing, it's called this hot and spicy, it's not Korean but I bake them in the oven. Anybody look at them?

They look like Tony Montana's bathroom. All right, there's your corn starch and your what you call it, whole purpose flour. I hope that's not too much. I'm assuming I have a couple pounds of weight. All right, the garlic's in there, the cornstarch, it's a key to getting a crunchy ass wing. All right, well combined. This wasn't on, this wasn't, if we weren't taping this, I wouldn't wash my hands. I like raw chicken all over the house. It's fun. Then they take a quarter cup of water, which this is something I haven't done,

but they take a quarter cup. Like I said, I have more of a recipe here, so I will do a half cup of water. Slow down. I know the guy uses a wooden spoon to mix his shit. So you're basically making a kind of a pasty, you know what I mean? See it all clumping up, which is what you want. That's what makes you chicken. All right. I got a little more. For the love of Pete.

So the water kind of makes a nice paste. So they'll sit there while we heat up the oil. And again there's garlic in there, ginger and salt and pepper. Got the energy of a cancer patient today. I don't know what I'm saying. All right, anybody watch UFC? Yeah, we don't know when we're going to show this, but oh, good fights last night. Trump, by the way, again comes in. We're showing this tomorrow on the, well, I can't say tomorrow, on the show. You may have already seen this. He snubbed RFK Jr.'s wife, Cheryl Hines, an intentional snub like you've ever seen. He shakes RFK's hand, she's right here, she puts her hand out, he goes like this, looks her in the

eye and goes like this. Because she bad-mouthed him when her husband, she said, I'll pull for my husband if he works, but I'm not pulling for...ish. I'm sorry, people can go, that's petty. No, no, no, no, no, that's how I live. And it's why my mother hates me, my sisters, and everybody else, probably the wife. I don't give a fuck. If you do something to me where I didn't provoke it, I don't care if you're a six-year-old girl.

That's, Trump is telling you, scary. All the shit people hate about him, I got all those traits. All right, oil, vegetable oil. I'm gonna take a look at this. I'm gonna put it on high here. They don't really tell you what temperature. This will take probably 10 minutes to heat up. But when we cook these, we're gonna drop the wings in batches at a time. You don't do them all at once, obviously. And you make sure they're submerged completely. I think it's five to seven minutes. And then you take them out. And then you let them sit. I don't know why. Then you turn the heat up a little higher and put them in for another two, three minutes so they start turning crispy.

the heat up a little higher and put them in for like another two three minutes so they start turning crispy then you take them out you make your sauce which is easy you flip them in that and you get diarrhea all right we're back with the magic of the internet um oh we're at three yeah we're at 340. I'm going to start putting them in. As you know, when you put stuff in, oil cools down, right? Can I do this by hand? Oh, let me start my... Always have your...

You want to do these about five minutes. I think I didn't make sure the fucking heat doesn't go to mile high as it is There's a you know five minute She's a second turkey leg that Korean stuff, this is probably you know cock, cocker spaniel. Oh, Nick, that's racist. I know, but it's so true. If you vote Republican. Okay, that's 350 on the mon, non,

non, non, non, non, non. So I guess five to seven minutes, we'll come back and take a look at them then. They'll be here. When I got a D in math, my father used to put my hand in there. We're at about five minutes, and they won't have that much color at this stage, but see how, look,

see how the see all the see how the batter sticks to it because of the cornstarch see what I'm saying I'll give these another minute or so look at that right on 350 I'm like Koudaini. I'm like the Fru-Gou-Rome. I'll lure kids into my van with these chicken wings. That was a fruit. He dead now. You know what? I'd say that's enough. Kill the heat. you know what say that's enough kill the heat see the breading though I guess I'll have these for dinner. Since I haven't done anything else. Next batch. It's still up there.

I have no idea how many pieces of you guys can count at home. So it looks like it's gonna be three batches. I'm gonna double the sauce ingredients too. A lot of chicken to cover. Might even be tripled just to be an asshole. What? You heard me. Start the clock again. Two Jews walking to a bar. They buy it. Oh, come on, folks. You know, I defend Israel all the time. And it pisses people off.

I know. All right. I just don't like the air. This is the final batch. Been in there about six and a half minutes. Look at that. You already did that, right? You got a close up of that?

Look at them. Look at them. See how clumpy and crunchy? I mean, who would hire me tonight? Not as a cook because I have nice tits. I'm a 63-year-old guy. All right, I don't know why they're there. Let them rest. Now at this point, I could... No, I'm not gonna change the oil. If you wanna get them browner, and the oil's already a little brown, but I don't, this is the best, my best weapon.

Just walk. I don't, I don't know if it's because there is enamel. What's the, I don't know, but nothing sticks to it. It's deep enough to do what I'm doing here. No more moss, no more wiping. I'm doing here. No more moths, no more wiping. I'm cleaning my oven as I speak. Remember those commercials? Ladies laying in the hospital, her husband beater senseless. I'm cleaning my oven. All right. What I'm going to do now, it seems kind of silly. Get the heat back up.

Put these in. And you're probably saying when I said, why didn't you just leave them in for like eight minutes or whatever? I don't know. Just following the Koreans. They seem to know a lot. I mean, have you ever had Doberman Pinchia with lemon. I'm trying to figure out why they would do. I guess it makes sense. I'll put them in here now. Oh, that'd be there. I don't know. All right. Yeah, here we go. It's at guess what?

It's at 350 still. I don't know. We let these sit for 10 minutes. That's what it said in the direction. Back in to the oil. Ow. Oh, I did get the oil. That wasn't a joke.

I'm putting a lot in because they're only gonna be in there a few minutes. Maybe we'll do it in two batches. You know who did that? Al Green's wife threw hot grease on him when he was in the shower. Gave him a better voice though, he could hit behind him. But it's true. I think it was Al Green, I'm 99% sure. He threw hot grease on him. We were having a fight. Just give me some ideas. People don't get along out there. What the? What the? I'm sorry. 99 cents.

More fun than your honeymoon hey I am I gotta say these are coming out better than I thought folks and I know why well we were gone I went on 23 and me I'm a quarter Korean I should be timing these I say another two to three minutes you throw them in there Lisa like but we've already been in there what a minute to else is like I got a kid he's hanging out of my fucking wife Let's wrap this thing up. Is Dimitri a Greek name? I was gonna say I always thought of his Greek that I'm like wait a minute. I've seen a lot of Russians, right? I like that. For some reason I like it better when it's Russian. Thought of the Russian name. I don't know what okay then the Demetri's rush yeah

that works nobody's gonna think that's the Greek to meet you he goes yeah and his last name is Kazzgorkov. He already changed it. He just likes Russian names a lot. Boys and girls, as you know, I do stand-up comedy and it's my bread and butter, it's my oil and vinegar, it's my pineapple and spaghetti sauce. If they put it on pizza, that's how stupid it sounds to me. That's what I say to

people so do you do you put fruit in your tomato sauce you fuckstain anyway tour dates April 25th I'll be at coho's musical and coho's New York and then May 15th and 16th at Zanies and Rosemont Illinois here's something you got to listen up Oh merch merch no says Merch? No, it says merch reader. For all you folks who love TikTok, I get great news. It just got a whole lot better. That's right, I finally got an account. I thought I had a account for years on it.

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Let me spell that for you real quick n-i-c-k-d-i-p-a-o-l-o comedy and then hit the follow button okay you can watch full episodes of my show and louder with Crowder and all exclusive rumble content ad free with one subscription so join rumble premium and enter promo code mug club that's one word to get $10 off your annual subscription Are you hungry? Oh, yeah Are you hungry? I'm gonna be a man, I'm gonna be a man I'm gonna be a man, I'm gonna be a man Thanks for watching!