Watch the internet’s chunkiest and most talented orange tabby chef take you step-by-step through making the ultimate glossy, sticky-sweet-spicy Korean fried chicken — Yangnyeom Chicken! From whisking perfect batter to high-heat double frying, sauce glazing, and the final triumphant veggie toss, every moment is pure cozy joy under golden sunlight.br This heart-melting 4K cinematic short is packed with satisfying cooking sounds, dramatic steam, sizzling oil, and one very proud (and hungry) cat chef enjoying the fruits of his labor at sunset. Perfect for foodies, cat lovers, and anyone who needs a smile today!br Dish Namebr Chef Meow’s Garden-Fresh Yangnyeom Chicken (양념치킨)br Crispy double-fried chicken coated in a glossy, sticky-sweet-spicy Korean gochujang sauce with colorful stir-fried bell peppers, carrots, and onions.br Full Recipe (as cooked by Chef Meow)br Chicken & Batterbr br 800g chicken thigh or breast (cut into bite-sized pieces)br 1 tsp salt, ½ tsp black pepper, 1 tbsp grated ginger, 1 tbsp rice winebr Batter: 1 cup cornstarch + ½ cup all-purpose flour + 1 tsp baking powder + 1 egg + ice-cold water to make thick batterbr br Fryingbr br Double-fry method: First fry at 160°C (320°F) for 5–6 minutes, rest 5 minutes, second fry at 180°C (350°F) until golden and ultra-crispybr br Yangnyeom Saucebr br 4 tbsp gochujang (Korean red chili paste)br 3 tbsp ketchupbr 3 tbsp honey or corn syrupbr 2 tbsp brown sugarbr 3 tbsp soy saucebr 1 tbsp gochugaru (Korean chili flakes)br 5 cloves garlic, mincedbr 1 tbsp sesame oilbr 1 tbsp rice vinegarbr Optional: 1 tsp grated gingerbr br Final Tossbr br 1 green bell pepper, chunkedbr 1 carrot, thinly slicedbr ½ onion, slicedbr Handful of fresh scallions & sesame seeds for garnishbr br Stepsbr br Marinate chicken 30 min → coat in batter → double fry until golden.br In a clean wok, simmer all sauce ingredients until glossy and bubbling.br Toss crispy chicken in sauce until every piece is perfectly coated.br Quick stir-fry the vegetables in the remaining sauce, then combine everything.