Five-Ingredient Fried Chicken Sandwiches | Kenji's Cooking Show

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  • เผยแพร่เมื่อ 19 มิ.ย. 2024
  • Donate to No Kid Hungry here: p2p.onecause.com/livestreamfo...
    Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
    This sandwich is a variation of my original five-ingredient fried chicken sandwich recipe on Serious Eats, here: www.seriouseats.com/five-ingr...
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ความคิดเห็น • 835

  • @aslipperysnake
    @aslipperysnake 2 ปีที่แล้ว +1143

    How do you recommend storing oil after being used like this? Do you have an article or video on this?

    • @JKenjiLopezAlt
      @JKenjiLopezAlt  2 ปีที่แล้ว +1655

      When I deep fry I strain out the oil using a fine mesh skimmer and leave it on the stovetop under the cover to use again. I’ll use it multiple times over the next few weeks until it no longer fries well (it’ll turn foamy and dark), then pour into a sealed container with a funnel and discard.
      I go through short frying binges like that every few months so I don’t have to deal with the hassle of straining and storing partially-used oil.
      If you only want to fry once and save the oil, strain through a fine mesh strainer lined with coffee filter set over a bowl. Let it cool then transfer to a sealed container and store in the fridge until ready to use again. Fry oil reuse life varies a great deal depending on what you’re frying. Typically the more small particulate matter falls into it the shorter the lifespan.
      EDIT: as some people mentioned below, you can also use the used fry oil for normal sautéing or searing or stir-fry. If I have a pan of used deep fry oil on my stovetop I’ll typically just grab a bit with my wok spatula or spoon if I need some oil while I’m cooking other dishes.

    • @NarutoFreak47
      @NarutoFreak47 2 ปีที่แล้ว +63

      @@JKenjiLopezAlt I don't know if it's my temperature or what, but when I fry chicken for the household, it usually gets dirty and murky after the first use. We're talking maybe 4 or 5 chicken thighs the same size that you used in this video. I've tried to strain it and keep it, but the color is already so far from the "normal" color of my oil and I've always been told that's a strong indicator that the oil should be disposed of.

    • @EkimGram
      @EkimGram 2 ปีที่แล้ว +54

      @@JKenjiLopezAlt I loved your past videos on cleaning and such (thinking cast iron, cleaning stainless steel, prepping & storing some vegetables after buying them). I know there are a lot of videos out there discussing these things (like Babish, Ethan, etc.) but your delivery, presentation, and off the cuff knowledge are what make your videos so lovable. It would be fantastic to get another video like what you just explained, or similarly, any other cleaning / non-cooking / cooking adjacent videos in the future assuming that's something you would actually want to do.
      Your detailed responses, here and on Insta, are what really set you apart as an educator. Thank you for your effort, hard work, and persistence - I selfishly use you as motivation to drive myself in my own career as a professional classical musician and teacher - it does not go unnoticed or unappreciated.

    • @Windvern
      @Windvern 2 ปีที่แล้ว +16

      @@NarutoFreak47 Check just in case if it a high smoke point oil, but yes, it's probably the temperature of the oil. Going over 350F will rapidly deteriorate it. You sometimes need to get to 360F, like to get nice crispy fries, but try to avoid as much as possible frying for long period of time at that temp. For example for fries, it should take no more than 1 or 2 minutes, only to crisp them up (considering you already fried them once at a lower temp to cook them).

    • @NarutoFreak47
      @NarutoFreak47 2 ปีที่แล้ว +5

      @@Windvern I was originally on canola for frying but recently switched to peanut and both had the same effect. I do turn the heat up a bit to overcompensate for the cold chicken going on, but I might be hedging a bit too far in that direction. I'll try bringing it down a little next time and see what it looks like. Thank you!

  • @scotia7399
    @scotia7399 2 ปีที่แล้ว +810

    Kenji is the reason why I’m constantly hungry in the middle of the night.

    • @DefinitelyNotIU
      @DefinitelyNotIU ปีที่แล้ว +10

      Man's conditioned us to cook in the middile of the night lmao

    • @sammonicuslux
      @sammonicuslux ปีที่แล้ว +1

      or afternoon...and morning.

    • @Z4746x
      @Z4746x หลายเดือนก่อน

      😢

  • @HGOMEZ1289
    @HGOMEZ1289 2 ปีที่แล้ว +795

    I will never stop being amazed on how we don’t have to pay for these videos , all the knowledge we get from Kenji is priceless. Thank you Kenji.

    • @arielletral7122
      @arielletral7122 2 ปีที่แล้ว +15

      I don't believe Kenji gets paid for making them either. I don't see any ads anywhere.

    • @tanu1638
      @tanu1638 2 ปีที่แล้ว

      th-cam.com/channels/Fh7WIEOOgimAs5Wst34R4w.html Support my cooking channel too

    • @linds7774
      @linds7774 2 ปีที่แล้ว +6

      Kenji is the real ass deal. Love him! He gives me a sliver of hope for humanity in this crumbling mess we call America 🇺🇸🫠🫥

    • @JKenjiLopezAlt
      @JKenjiLopezAlt  2 ปีที่แล้ว +335

      There’s regular pre- and post reel Adsense ads on these videos but they should all be skippable and if you use TH-cam Red they won’t show at all. I don’t do any paid promotion or sponsorships in my videos of any kind, ever. Adsense and book sales is my income from these videos.

    • @matthewpaulino4739
      @matthewpaulino4739 2 ปีที่แล้ว +31

      ​@@JKenjiLopezAlt I don't think your viewers will mind at all taking a product promotion that you really recommend and make sense with what you do, very small price to pay for what you do. Or set-up a patreon that you would donate to No Kid Hungry that way people are more inclined to donate cause they will have something in return? just my thoughts

  • @tommoriarty8337
    @tommoriarty8337 2 ปีที่แล้ว +623

    That crunch and “hoo!” Classic. The science and real time cooking process is why these are some of my favorite cooking videos out there. Thanks bud!

    • @Noba46688
      @Noba46688 ปีที่แล้ว +1

      Ikr! I love these vids, too. Been a while for me but ah well.

  • @LordMogatron
    @LordMogatron 2 ปีที่แล้ว +141

    It's crazy, every time Kenji releases a video my meal plan suddenly changes

  • @nhojlagap6222
    @nhojlagap6222 2 ปีที่แล้ว +120

    Just when i was about to sleep... Here comes kenji with a mouth watering chicken sandwich video.

    • @carlossevilla2978
      @carlossevilla2978 2 ปีที่แล้ว +1

      Ugh, im currently in bed right now wide awake after putting this video on thinking "oh, this will be nice to sleep to"

    • @tanu1638
      @tanu1638 2 ปีที่แล้ว

      th-cam.com/channels/Fh7WIEOOgimAs5Wst34R4w.html Support my cooking channel too

  • @tigs870
    @tigs870 2 ปีที่แล้ว +43

    I made this recipe for my wife when she had a rough day at work. It made our day so much better. Thank you!

  • @HotWidIt
    @HotWidIt 2 ปีที่แล้ว +125

    I’ve never laughed as hard as I did in a kenji video until he said “I prefer the tangy zip of miracle whip” in the most southern accent ever. Fitting.

    • @MA-qp8su
      @MA-qp8su 2 ปีที่แล้ว +6

      Never?

    • @HotWidIt
      @HotWidIt 2 ปีที่แล้ว +3

      Never

    • @EthosOfCoercion
      @EthosOfCoercion 2 ปีที่แล้ว +10

      It's a reference to The Office - in an episode Jim says that line while doing an impression of Stanley

    • @MattHawke127
      @MattHawke127 ปีที่แล้ว

      3:48

    • @SAL-9000
      @SAL-9000 ปีที่แล้ว +3

      @@EthosOfCoercion I stopped and googled to see if that was just an Office reference or both he and The Office were referencing something else. There is a Miracle Whip ad that the Office line was referencing, but What Kenji said was definitely referencing The Office line of Jim imitating Stanley.

  • @clanravencub
    @clanravencub 2 ปีที่แล้ว +408

    This is exactly why you are my favourite chef of all time. I followed you in the food lab, years ago following your exploration and interest and love of cooking. But your casual not egotistical cooking is so refreshing and your casual approach in this show is so comforting, really amazing. Good food - be it fancy, plain, complex or simple, you give it all up here without favour
    Loving the new book. Me and the kids are doing recipes together from it weekly, another stay at home dad btw.

    • @andrewkeller1117
      @andrewkeller1117 2 ปีที่แล้ว +11

      Agreed 100% about the casual approach. I watched many cooking shows on tv and youtube but never got the courage to consistently cook at home until I found Kenji.

    • @BankaiFever
      @BankaiFever ปีที่แล้ว +4

      Good way to put it. He’s a G and the way he does it in real time shows a amateur chef like me it’s possible

    • @TheOneTrueAnthemis
      @TheOneTrueAnthemis ปีที่แล้ว

      @@andrewkeller1117 His casual style combined with the very minimal editing made me finally want to try cooking myself

  • @MichaelRushMusic
    @MichaelRushMusic ปีที่แล้ว +9

    Thank you so much for this recipe! I made this for my girlfriend tonight with a homemade thousand island sauce (with my secret ingredient: smoked paprika), brioche buns, and iceberg lettuce. I marinated the chicken for two hours in pickle juice leftover from a batch her grandma gave us.
    Anyway, my gf declared it to be one of the most delicious things she's ever eaten and by far the best chicken burger she's ever had! Thanks again! We both loved it!

  • @0ThrowawayAccount0
    @0ThrowawayAccount0 ปีที่แล้ว +24

    The fact that Kenji does not charge for all these videos makes me want to buy his book even more. This man is a treasure.

  • @longsha
    @longsha 2 ปีที่แล้ว +29

    The wok requires less oil because of its sloping sides as compared tp a cylinrical vessel and so will also heat more quickly.

  • @nathanlovestrees
    @nathanlovestrees 2 ปีที่แล้ว +7

    These videos of your recipes are infinitely more helpful than your (already incredibly helpful) written recipes-especially for people with children. The little shortcuts or hacks you show in the videos are really what make them invaluable. If I had read the recipe I wouldn't have tried to make this; seeing you do it so nonchalantly made me believe I could make it today. I did, and everyone loved it. Thank you!

  • @YamiFunny209
    @YamiFunny209 ปีที่แล้ว +3

    The subtle, yet genius, cooking tips you give in your videos are impeccable. Thank you!

  • @chickenpasta7359
    @chickenpasta7359 2 ปีที่แล้ว +4

    hey kenji just wanted to say i've been following your channel for a while now. you've given me the confidence to cook and experiment with different flavors and cooking is now one of my favorite things to do

  • @cargilljoseph
    @cargilljoseph 2 ปีที่แล้ว +45

    Seeing you take out all the little crispy bits and save them reminds me of a place called Rips Tavern in Ladd, Illinois I’d go to when visiting family. They’d bring you the crispy bits and pickles as complimentary appetizer for the table before you ordered. Love the video!

    • @vigilantcosmicpenguin8721
      @vigilantcosmicpenguin8721 2 ปีที่แล้ว +5

      That's the most genius innovation I've ever heard of in the restaurant industry.

    • @RiamsWorld
      @RiamsWorld 2 ปีที่แล้ว +1

      Went to Long John silver as a kid and my mom ordered clams and because she had an accent they thought she said crumbs so they gave us a bunch of crispy bits and we were like WTF did they give us instead of food?

    • @fightingtyler14
      @fightingtyler14 2 ปีที่แล้ว +2

      Yeah when I was a kid Long John, and Captain D's would always serve you crispy bits. Or put extra in your order if you asked for it.

  • @GovenorMcLovin
    @GovenorMcLovin 2 ปีที่แล้ว +6

    I was just thinking about the buttermilk fried chicken my grandma would make us, and how I really wanted to relive that. Thank you Kenji.

  • @MartinDeHill
    @MartinDeHill 2 ปีที่แล้ว +3

    I appreciate the unit conversions in the video Kenji!

  • @RidiculousName
    @RidiculousName 2 ปีที่แล้ว +1

    This is going on the dinner list for the week. Fantastic stuff, Kenji. Thank you.

  • @mm1k3y
    @mm1k3y 2 ปีที่แล้ว +2

    I missed this style of video. It's the reason I subscribed to you. Love the simplicity and late evening vibes.

  • @howieziegler3110
    @howieziegler3110 2 ปีที่แล้ว +166

    I’ve also found frying in a wok reduces the amount of oil needed.

    • @jrk1666
      @jrk1666 2 ปีที่แล้ว +20

      Indeed, the round shape gives more surface area when compared to a cylinder of equal volume

    • @nambo1445
      @nambo1445 2 ปีที่แล้ว +2

      Also, the nazis probably used Dutch oven shaped pots rather than woks for deep frying.

    • @nambo1445
      @nambo1445 ปีที่แล้ว +1

      @@triniplayer6172 I think it wouldn't make sense that nazis would use woks for deep frying. Can you picture that?

    • @bobslayer1285
      @bobslayer1285 ปีที่แล้ว +6

      @@nambo1445 the Nazis also probably wrote on paper and used spoons to eat with. What a great point youve made

    • @nambo1445
      @nambo1445 ปีที่แล้ว +5

      @@bobslayer1285 I suppose that's possible. 🤔 They didn't use keyboards though, or phones. So i think we're still ok.

  • @BM-gu1pf
    @BM-gu1pf 2 ปีที่แล้ว +2

    Looks delicious . I love your new book. Lots of material to digest

  • @marcleo8252
    @marcleo8252 ปีที่แล้ว +2

    this is actually perfect, all those high end videos from chefs and everything just isnt very feasible for home cooks, this is perfect its not overly done its not glamorous it shows you exactly what to expect at home.

  • @sceneitallwithjeffandjon6984
    @sceneitallwithjeffandjon6984 2 ปีที่แล้ว +3

    Thanks for this recipe! I just made this for the family same day, and they loved it! Some of us ate the fries chicken on a sandwich, and others ate it as is. I cooked about 10 thighs,each one cut in half, for a total of 20 pieces, and they were gone by this morning. I really liked the slight pickle flavor that stuck around.

  • @johneric4230
    @johneric4230 ปีที่แล้ว +3

    Literally just finished making this thanks to you. Learned a lot through trial and still ended up with some delicious sandwiches! Wish I could like this more than once!! I'll be spreading the word though, don't worry.

  • @rumbleinthekitchen_Amy
    @rumbleinthekitchen_Amy 2 ปีที่แล้ว +15

    I've made these sandwiches before and they're amazing.

  • @samanthagarner2926
    @samanthagarner2926 2 ปีที่แล้ว +4

    I always appreciate the recipe and then all the info about how to adapt it! I never thought of using yogurt instead of buttermilk!

  • @maxcarter5148
    @maxcarter5148 2 ปีที่แล้ว +2

    Impeccable video as always Kenji. I love every recipe of yours I've tried and your warmth and enthusiasm for food and teaching about food is infectious. I will be making this in the coming days although I will probably break the 5 ingredient mark by adding some form of homemade mayo/aioli.
    Hope you're enjoying Colombia

  • @jennifersauer3257
    @jennifersauer3257 2 ปีที่แล้ว +1

    Thanks for the tip on adding some brine to the dry dredge - I’d never heard anyone address HOW restaurants got such an amazing breading. (And the wok tip is another game changer.) cheers!

  • @jjruder
    @jjruder 2 ปีที่แล้ว

    Another awesome recipe and Kenji makes it look so easy and doable. Can’t wait to try it!

  • @scottfletcher1956
    @scottfletcher1956 2 ปีที่แล้ว +13

    My favorite thing about Kenjis channel is he cooks drinking munchies food. But he’s also incredibly relatable and an amazing chef as well. Kenji is my go to for home cooking techniques and awesome recipes. I’m gonna def try this one soon.

  • @92edro
    @92edro ปีที่แล้ว

    made fried chicken yesterday and didnt have buttermilk, so just used pickle juice and whole milk. worked great! that bit of liquid in the dry flour was a super pointer too, never had done that before. good stuff kenji!!!

  • @humungus3
    @humungus3 9 หลายเดือนก่อน +1

    i love the little compost bucket, very clever.

  • @malcontent510
    @malcontent510 2 ปีที่แล้ว

    Thanks, Kenji -- looks delicious

  • @ZeGoats
    @ZeGoats 5 หลายเดือนก่อน

    this video has thus changed my life forever. i will always remember this video in hard times.

  • @elliotmaster101
    @elliotmaster101 ปีที่แล้ว +1

    This sandwich made Kenji literally giggle that’s all I need to hear to know this is a good recipe

  • @tomaswolf970
    @tomaswolf970 ปีที่แล้ว

    most replayed moments, the ingredients and when you gave some chicken to your lovely dog

  • @WillShattuck
    @WillShattuck 2 ปีที่แล้ว +2

    Thank you for this recipe. Fried chicken has always been a hard one for me to get right. I think I can do this.

  • @SamSam-qm1li
    @SamSam-qm1li 2 ปีที่แล้ว +3

    Dear Kenji, it's 3am here, why you gotta make me hungry? Love ya!

  • @aminebenchekroun4769
    @aminebenchekroun4769 ปีที่แล้ว

    this has been the best fried chicken I cooked. Thank you for this great video kenji !

  • @Brawlatron
    @Brawlatron 2 ปีที่แล้ว +5

    Whenever I visit my grandpa we seem to make fried chicken breasts, so I think we'll try some of these techniques next time!

  • @tsminnal
    @tsminnal 2 ปีที่แล้ว +2

    I like the new look of Kenji!

  • @AssStretchum
    @AssStretchum 2 ปีที่แล้ว +34

    ".... the tangy zip of miracle whip."
    hahaha that got me 😂

  • @improvisewitme
    @improvisewitme ปีที่แล้ว

    Every time I see a deep fried recipe, I always think about your technique on how to clean the oil using gelatin. Life changing pro tip. I use it all the time. Extends the life of the oil.

  • @alexvpaq
    @alexvpaq ปีที่แล้ว +4

    Funny enough, I had this good general TSO recipe that I enjoyed. Started adding some of my liquid brine to the chicken chunks and it made the chicken nuggets so much crispier and better too :)

  • @tritarch6687
    @tritarch6687 ปีที่แล้ว

    Glad I stumbled upon this channel, this is great stuff!

  • @serroche
    @serroche 2 ปีที่แล้ว

    Kenji acabo de descubrir tu canal y es puro oro, saludos desde España, aquí tienes un nuevo suscriptor!

  • @decimusdrake5791
    @decimusdrake5791 ปีที่แล้ว

    Made this for my parents today. They loved it.

  • @rubena6722
    @rubena6722 ปีที่แล้ว

    This is my new favorite cooking channel

  • @daphnepearce9411
    @daphnepearce9411 2 ปีที่แล้ว +4

    Kenji thank you for your simple yet logical explanation for using a wok to deep fry. I rarely deep fry , but now it's time for me to invest in a wok and makes this awesome chicken sandwich! Thank you.

    • @spaceboyray
      @spaceboyray 2 ปีที่แล้ว +2

      Facts I was thinking the same thing

    • @daphnepearce9411
      @daphnepearce9411 2 ปีที่แล้ว +1

      @@spaceboyray Yup. Buying a wok today!

  • @TruthSeekerNC
    @TruthSeekerNC 2 ปีที่แล้ว

    That looks GOOD!

  • @harrybellingham98
    @harrybellingham98 ปีที่แล้ว +1

    looks delicious

  • @MauiWowieOwie
    @MauiWowieOwie 2 ปีที่แล้ว +72

    Well I was gonna make some thai coconut soup tonight with the chicken I had, but I think I just changed my mind.
    That *CRUNCH* when you bit into it was so satisfying lol

  • @2dan4me97
    @2dan4me97 ปีที่แล้ว

    12:48 I greatly appreciated that, thanks for the shoutout after this delicious recipe!

  • @poopymcpoop9945
    @poopymcpoop9945 2 ปีที่แล้ว +5

    Digging the stache Kenji.

  • @Jonpoo1
    @Jonpoo1 2 ปีที่แล้ว +1

    Thanks for another great video. Nice tash.

  • @Elazul2k
    @Elazul2k 2 ปีที่แล้ว +19

    Last time I tried frying something the oil went over and caught fire and I had to use a fire extinguisher. It's been a decade, but I've still not fried anything since. This video makes me want to try again though.

    • @anthonyv2464
      @anthonyv2464 2 ปีที่แล้ว +9

      Good rule of thumb is to never fill the oil over halfway in the pot you are frying in. The food will raise the oil level plus there's bubbling and splashing
      Give it another try and good luck!

    • @koskettaja609
      @koskettaja609 2 ปีที่แล้ว +4

      And to be safe you can invest 20 dollars for a thermometer, gives you the peace of mind

    • @austin4855
      @austin4855 2 ปีที่แล้ว +12

      Before you try, study up on the fundamentals of how hot oil behaves. If you understand the basics of what oil will and will not do when you handle it right, you'll have no reason to be scared of it. For example, temperature:
      Oil that is too hot will be more explosive when you first put food in. Use a thermometer and keep your oil to no more than 375-400 *before* the food is added so that it drops to 325-350 after, and you'll never have to worry about the oil jumping up at you or rapidly boiling over. If it drops more than 50 degrees, you are probably trying to cook too much at once, which is both a safety hazard and also likely to make your breading soggy.
      Kenji suggests 425 at first and then adjusts down to 375, but personally I would just not ever go above 400 if you're a beginner. I can promise you that if you add reasonably dry food to oil that is less than 400 degrees in a vessel plenty big enough, it is never going to do anything crazy, just bubble around the edges of the food. Keeping the oil below 400 also reduces breakdown and vaporization that coats every surface in your kitchen with that burnt oil smell. I can't think of any reason to fry at home in oil hotter than 400 degrees.
      I'd also stress that it is more important than any other cooking method to start with a clean workstation. Have your ingredients ready and nothing out that you don't need.
      Don't take my word for it though, do your own research and get a good vessel (like a carbon steel wok) and a thermometer for the oil temp, and enjoy your chicken :)

    • @Shelsight
      @Shelsight 2 ปีที่แล้ว

      @@austin4855 perfect explanation- thanks!

    • @Elazul2k
      @Elazul2k 2 ปีที่แล้ว +1

      Thanks for all the tips guys!

  • @Rudepetsclub
    @Rudepetsclub 2 ปีที่แล้ว +1

    Feel like adding the yogurt/sour cream as a spread on the sandwich would be good, too!

  • @Goodfellas99995
    @Goodfellas99995 ปีที่แล้ว

    I used left over brine from a jar of olives that I had added garlic and chillis too a few days before came out amazing.

  • @stuartkinzel8195
    @stuartkinzel8195 ปีที่แล้ว

    I made chicken fingers with this recipe over the weekend. Delicious. From here on out I will always brine my chicken in jalapeno juice when frying it. I also added a bit of cayenne to the flour.
    My breading didn't stick very well. Next time I think I'll brine over night to get some more jalapeno into the chicken and before adding the buttermilk I'll take the chicken out, pat them dry and give them a light coat of the flour before dredging and breading again. J. Kenji López-Alt recipes never fail.

  • @nikolamilinovic1230
    @nikolamilinovic1230 ปีที่แล้ว

    I love using lard for deep frying. It doesn't seep too deep into the food and it doesnt make food taste oily like canola does. Also there is no waxy stuff like beef tallow or duck & goose fat. Plus the smell is heavenly!😍

  • @peezyy3
    @peezyy3 ปีที่แล้ว +2

    By far the best fried chicken you can make at home! My girlfriend and I are always surprised by the result. I top it off with chic fil a sauce from the store and the similarity is uncanny.

  • @jessicaberger2619
    @jessicaberger2619 2 ปีที่แล้ว

    I’m making this! It looks so good

  • @mchekk
    @mchekk 10 หลายเดือนก่อน +1

    I refer to this video whenever I make fried chicken. Thank you Kenji. A simple video for a great tasting chicken sandwich.

  • @sololegit
    @sololegit ปีที่แล้ว

    Always love the content and Shabu, thank you.

  • @nikman2
    @nikman2 2 ปีที่แล้ว

    I don’t want to wash my hands Kenji is the best cook online

  • @JadonRayy
    @JadonRayy 2 ปีที่แล้ว

    Great video Kenji!

  • @kelynmyers
    @kelynmyers 2 ปีที่แล้ว +1

    Mouthwatering. good job Kenji. Your use of Pedantic also made me chuckle. I can only imagine the "smoke" you get from losers who are so critical. I will always be a fan and admire and look forward to more content from you, my friend.

  • @kieranleopold9115
    @kieranleopold9115 2 ปีที่แล้ว +2

    Making some pescado frito tonight, I think Kenji just convinced me to use my wok to fry them up.

  • @berzerker3426
    @berzerker3426 ปีที่แล้ว

    Great recipe made it as a midnight snack after work ,highly recommend

  • @yujiruffhanma3095
    @yujiruffhanma3095 2 ปีที่แล้ว

    Mayo and hot sauce, and it's perfect. Amazing idea

  • @fenix34000
    @fenix34000 ปีที่แล้ว

    My favourite channel is back, thanks Kenji! Right when I finish working, it looks good!! J'ai partagé votre chaine à beaucoup de français, yours videos are great :).

  • @oldshovelhead
    @oldshovelhead 2 ปีที่แล้ว +4

    Kenji this is a great recipe! Thank you so much for sharing. I've learned quite a bit from you over the past year and always look forward to your content. I pay close attention to the details - so I have this question; at 6:09 I notice a usb cord for your composter box. Can you explain this for me? I've been scouring the `net for one of these but don't seem to find anything like it. Is this one of your own inventions?? 🤣🤣🤣 (gosh I hope ya'll know I'm just kidding)

  • @anbug6658
    @anbug6658 2 ปีที่แล้ว

    I love this man

  • @funk541
    @funk541 ปีที่แล้ว

    Dude! that little giggle in-between bites says it all?👍

  • @marknewton3765
    @marknewton3765 ปีที่แล้ว

    I made cacio e pepe at 2am this morning following Kenji's instruction video..it turned out perfect...

  • @2Wheels_NYC
    @2Wheels_NYC 2 ปีที่แล้ว

    That crunch sounded perfect! I would add a little Kewpie, but definitely keep those jalapeños!

  • @jeffmccloud905
    @jeffmccloud905 2 ปีที่แล้ว +4

    this looks super good. I'd put a little Kewpie mayo on that bun, but otherwise perfect!

  • @bpoirier4
    @bpoirier4 2 ปีที่แล้ว

    Kenji’s stasche is asserting dominance over the TH-cam food world

  • @davestauber3541
    @davestauber3541 2 ปีที่แล้ว

    I've made pickle brined chicken before but I never considered using jalapenos for the brine. My eyes have been opened!

  • @brewerfireguy
    @brewerfireguy 2 ปีที่แล้ว

    I’ve been saving pickle brine to do just this. Can’t wait!

  • @abogado2347
    @abogado2347 2 ปีที่แล้ว

    ooh that crunch ! :D

  • @ecall7978
    @ecall7978 ปีที่แล้ว

    Just made these, recipe is incredibly good for how simple it is. A tip to make them even better is to do a second coating before frying, after putting it in the flour, put it into the brine again and then once more into the flour, really gets it coated.

  • @craigarmitage2697
    @craigarmitage2697 ปีที่แล้ว

    This looks immense! I love making fried chicken, so I'm totally gonna pinch this version off you 😋

  • @enhydralutra
    @enhydralutra 2 ปีที่แล้ว +13

    Happened to have this stuff around the house and made some chicken sandwiches for dinner (with some gochugaru, and a sweet, spicy and smoky mayo sauce). It was freaking great! Thanks Kenji!

  • @tompoynton
    @tompoynton 2 ปีที่แล้ว

    I was just wondering when the next Kenji video would drop!

  • @Price245
    @Price245 2 ปีที่แล้ว

    Thank you Chef Sensei 🙏

  • @MaksatKG
    @MaksatKG 2 ปีที่แล้ว

    Awesome!

  • @AccAkut1987
    @AccAkut1987 2 ปีที่แล้ว +10

    I use the leftover brine from home fermented chilis to brine chicken, can definitely recommend!

  • @rory3556
    @rory3556 2 ปีที่แล้ว

    Definitely trying this 🙏

  • @MrShroombot
    @MrShroombot 2 ปีที่แล้ว

    I don't watch your videos every day (I do...). Awesome recipe!

  • @mltyblnd
    @mltyblnd 2 ปีที่แล้ว

    im finna make this tomooooorrrooowww thanks for the meal kenji

  • @JohnHausser
    @JohnHausser 2 ปีที่แล้ว +3

    Hey Kenji
    Suggestion for a future video : beef or salmon tartare recipe
    Cheers from San Diego California

  • @andrewle2476
    @andrewle2476 2 ปีที่แล้ว +3

    The facial hair looks so good and so does the sandwich!

  • @danielcoronado6483
    @danielcoronado6483 2 ปีที่แล้ว

    Im definitely making these

  • @JayPro4x
    @JayPro4x ปีที่แล้ว

    I just did this but did 50/50 pickle and jalapeño juice overnight, then 50/50 AP and corn starch. Fire recipe!!!

  • @PreatorRaszagal
    @PreatorRaszagal 2 ปีที่แล้ว +1

    Nice stasche and beard you've got going there 👍This looks super tasty! Could you do this in a normal frying pan with a liberate amount of oil? Like regular fried and not deep fried?

  • @andrewralph1603
    @andrewralph1603 2 ปีที่แล้ว

    Oooof….made these last night…so so good

  • @brandonramones823
    @brandonramones823 ปีที่แล้ว

    This dude making the perfect content for the late night munchie meals where you’re drunk and start whipping up anything in the kitchen

  • @AscendtionArc
    @AscendtionArc 2 ปีที่แล้ว

    Thanks for this.