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Chicago鈥檚 Best Chicken: 10Q Chicken - YouTube
Channel: Chicago's Best
[11]
- You guys are a
huge hit in Evanston.
[14]
Northwestern students, locals,
they love your chicken.
[17]
Why Evanston and why chicken?
[20]
- The reason we wanted
to do chicken was,
[22]
it was the kind of food
that we grew up on.
[24]
It was comfort food and the
ownership being Korean American,
[27]
we wanted to reflect our
background, our heritage
[30]
as second generation immigrants.
[32]
So we decided to do a
fried chicken concept
[35]
with all the American
fried chicken staples
[37]
that we grew up
with, but inform it
[39]
with the type of food that
our parents cooked for us.
[41]
In terms of Evanston, we know
[43]
that the community
is really strong.
[44]
- And you keep saying, "we."
[46]
Your business partner is someone
that we know on this show.
[50]
- Yeah, so my business
partners Will Song.
[52]
He owns bopNgrill and
he did the same thing
[55]
with burgers and fries.
[56]
We wanted to do something
similar, but with fried chicken.
[60]
- How long have you
guys known each other?
[62]
- We've known each
other since high school,
[64]
we do a lot of traveling.
[65]
We went to Korea, we
went to Japan, China,
[68]
all over the US trying
different types of food,
[70]
Asian foods, fried
chicken in general.
[72]
- So you went on a
fried chicken adventure?
[75]
What were some of the
things that you knew you
[77]
just had to have in 10Q Chicken?
[80]
- Some of the spices and
some of the marinades
[82]
that we experienced outside
of this country especially.
[85]
I think fried chicken
is a good blank slate
[87]
where you can experiment
with spices and the sauces.
[90]
We went through probably
hundreds of iterations
[92]
of each of our menu items
until we finally came up
[94]
with the ones that we
thought would be perfect.
[96]
- Well, it looks like
you guys found them
[98]
because people really
wanted you on this episode.
[100]
But if people come
into 10Q Chicken,
[102]
what are some of the things
they can get on the menu?
[104]
- Our main menu items are
the fried chicken sandwiches,
[107]
chicken wings, grilled chicken
bowls, and then tenders.
[110]
- And today, we are
doing wings right?
[113]
- So the wings
we're doing today,
[114]
it's our take on Nashville hots,
[115]
and then the really good
Nashville hot places
[117]
that we loved, they're able
to add flavors onto it.
[119]
And so we thought we
could do the same thing,
[121]
add Korean spices just
to give that twist,
[123]
and we found that the flavors
worked really well together.
[126]
- And what do you guys call it?
[127]
I love the name
[128]
- Seoul X Nashville Hot.
[130]
Yeah, it's our Seoul and
Nashville collaboration wing.
[132]
(upbeat music)
[135]
(chicken sizzling)
[137]
- We got a plate of wings
there, so let's get to it.
[140]
How do we start?
[141]
- We just have some
jumbo party wings.
[143]
We toss it in with some house
seasoning and cornstarch.
[146]
So I've got 10 pieces
here and we just toss them
[148]
in the fryer, we go a
par-cook of eight minutes,
[151]
let it cool down
temperature for a bit,
[153]
and then we finish it
off at three minutes.
[154]
So we've double
fried these guys.
[156]
From here, I also have
some hot oil and in here,
[160]
I have dried chili
peppers, toasted.
[162]
I kinda seep it in there,
[163]
let the oil really
infuse with that heat.
[165]
I'm also gonna take
out a couple ounces
[168]
of that oil, toss it
in a separate bowl.
[170]
In this bowl is gochujang,
it's a Korean red pepper paste.
[173]
There's a lot of umami and
a really sweet heat vibe.
[176]
This is not a mild sauce.
[178]
Those of you out there
who do really wanna
[179]
kind of dip your
toes into some heat,
[181]
I really recommend this sauce.
[183]
- So this Seoul X Nashville Hot
[185]
at 10Q is where you wanna go
if you love the hot stuff.
[187]
- Come on in, our doors
are open everyday, alright?
[190]
So I've got a pretty
good blend going in here.
[192]
As far as a dry heat goes,
[193]
we've got our house
blend seasoning.
[196]
It's salt, pepper,
few other things.
[197]
- [Host] Few other secrets.
[198]
- And I've got that
mix of cayenne,
[201]
paprika, chipotle, habanero.
[203]
I also have our
Korean gochugaru,
[205]
which is a fine ground
powder, and brown sugar.
[208]
And that sugar
rounds out that heat.
[210]
That all goes in and we drop
it into our mixing container.
[213]
(upbeat music)
[218]
So I would say that
these have been toasting
[219]
in here for probably about
20 to 30 minutes by now.
[222]
And I'm gonna pour
this in here too.
[224]
And it's just a
base vegetable oil,
[226]
and we're just gonna
blend it right up,
[228]
and we'll go through eight
quarts of this sauce,
[230]
probably every other
day; we go through a lot.
[233]
- It's popular.
- Oh, it's quite a popular.
[236]
We're gonna grab a mixing bowl
and it's really important,
[238]
you wanna get a
really thick paste
[240]
and you get a really
good flavor out of this.
[242]
- [Marley] That's
such a nice color.
[243]
- [Andrew] And there's
heat, a lot of heat.
[245]
- I don't shy away.
[246]
(upbeat music)
[251]
- Just gonna give
it a quick sauce.
[252]
You wanna really
get the coating on.
[254]
And then, this is
10 wings for you
[256]
and whenever you're
ready, we can dig in.
[258]
- Oh, oh, I'm so ready!
[260]
(upbeat music)
[265]
- These things are hot,
I can smell the heat.
[269]
- This is exactly what you need
[270]
to clear up the sinuses here.
[274]
- It's funny you call it a
wet-dry rub, best description.
[277]
It has that beautiful dry rub
you want in a Nashville hot,
[280]
but that extra flavor
with those Korean spices,
[282]
I don't know that I can say
I've tried a sauce like this,
[285]
but I love it 'cause it
kinda has this sweetness
[287]
that you want in a Korean
chicken, but it also has
[289]
that heat you want
from a Nashville hot.
[291]
- That's exactly
what we're going for.
[293]
I like to really pair this with
our house garlic parm aeoli.
[296]
We make all of this
in-house as well.
[298]
- We love sauce and
I'm a big dipper.
[302]
Great, and if you're a
person that loves heat
[305]
but you want to be able
to tone some of them down,
[307]
this is that perfect thing.
[309]
- We definitely didn't
wanna do the whole,
[310]
"Oh, have ranch,"
everybody does ranch.
[313]
- This is like ranch's
supermodel cousin.
[315]
- (laughs) The way,
way hotter cousin.
[318]
- Why do you think that
10Q is Chicago's best?
[320]
- There is not
another shop like us.
[322]
The way that we procure our
ingredients, we source locally,
[325]
we don't want
anything ever frozen.
[327]
The way that we make our sauces,
[328]
you take something familiar,
you add just the right amount
[331]
of twist where it's
gonna be a new experience
[334]
while still being familiar.
[335]
- You put a really
fun spin on the flavor
[339]
that's super
popular and beloved,
[341]
and it just made it
a little bit better.
[343]
- Well, thank you so much,
that's all we try to do.
[346]
- Well, I'm gonna
be back for more
[347]
(laughing)
(upbeat music)
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