Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce. This crispy bird is brushed with a sweet and spicy sauce made from roasted chicken bones and Korean chili paste, and served with roasted mushrooms, onions, and garlic.Check out the recipe here: https://munchies.vice.com/en_us/article/nexpj7/korean-pan-fried-chicken-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESAll Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchiesCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesPinterest: https://www.pinterest.com/munchiesFoursquare: https://foursquare.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo