I've been deep frying CHICKEN wrong all this time!
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- เผยแพร่เมื่อ 24 ก.ย. 2022
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#chicken #streetfood #food - บันเทิง
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Nah, i’m good
@@aweirdcreature_ hey
I am curious you try various things but have you ever done an ultimate comparison like a certain cut of steak with all your wow this is great variation? Not sure if possible but i would love to just be able to find the side dishes there are a few i would like to try but i can't find them again.
@@brizzysimba179 hey there
hey guga, i think u might have forgotten to put the "secret kfc rub" in the description, if so can u please add it, ive been looking to make it for a long time
Guga should unironically make Krispy Kreme glazed chicken just to make Leo happy
This is the experiment we never knew we needed. @Guga, please do this!
haha I already found a copycat glaze recipe :)
That sounds like it'd be a variant of chicken and waffles style chicken...and I'm all for it
@@Animemom96 with waffles chipotle raspberry, maple syrup and gouda cheese as the side
🤤🤤🤤
To get rid of the potato starch, double frying it usually helps and gets a better sustained crunch
This
👍
yup a quick dip like 2 minute fry, let it sit for 5 mins and then fry till it is done. The white is crystallized starch which gets browned after the second fry. Also this prevents the coating from getting soggy after frying
He knows :) and he knows how to get people to engage
Ahahaha, that's not it, every floozy thinks is Chef these days....
Yep the difference I've discovered between using flour or cornstarch or potato starch to fry foods is that when you use flour the oil actually penetrates and goes into the meat leaving it very greasy. I discovered this by making a batch of ginger garlic meatballs and when I cook them in oil using flour I literally had to fill the pan with oil again because by the time they were done cooking it soaked up all the oil leaving no oil to cook the rest of the batch. I then switched to cornstarch and I was able to cook the next 4 batches without having to add any oil. So I discovered that the starches actually seal the outside of the meat that you are cooking allowing no penetration of the oil into the meat leaving it juicy and non greasy. Another method I've seen is a mixture of cornstarch and rice flour which makes an extremely crunchy wet batter. i live in the philippines and it's hard to ....find potato starch but easy to find cornstarch and rice flour .
Amazing, thank you! Ibheard that rice flour is the best. Starch and rice flour is the best option for both dry and wet batter?
Sounds like your oil wasn't hot enough honestly.
@@petriejenkins5804 Agreed.
@@petriejenkins5804 yes you would know because you were there
I find it interesting that it'd be harder to find potato flour than corn flour over there considering potatoes are even easier to grow than corn
I've made lots of Karaage (Japanese fried chicken) in the past and learned that you need to eliminate any dry areas on the breaded chicken before frying or you get the "spots", like you did. In your video you show spooning some marinade over the chicken after it's been breaded, that's exactly what you need to do to ensure a nicely browned chicken. Just do more of that, leave no dry spots. As you noticed, the zip of the soy and ginger is really what gives it a great flavor, the potato flour giving it a great crunch. When I couldn't find potato flour in my local grocery I used corn starch: the flavor was very good and had a good crunch. Corn starch gives a light golden color, not brown, after frying. You should consider a follow up using potato starch/flour and corn starch to see which you like best?
I wondered why he didn't separate the ones he added the extra marinate to, to see the difference.
but.. the fact that you have the inclusions... thats authentic
thats how you know you are eating karaage
and its the potato starch
thats the secret ingredient
you are right it should be wet
Usually the fried chicken powder we get at the super market here in japan, is a mix that you need to add some what to it, its a full on batter There are a few dried batter too but you dont get a huge crust. happy it still came out good tho
Thank you so much for sharing 😊
I live in Japan. Those white spots are very common in high quality fried chicken called "tatsutaage" which is slightly different from the more common "karaage" so don't worry about them. They actually improve the flavour.
mihoshichan.........
Yep.
@@fidelmontoya I live in orzmoliameum
This guy knows what he's talking about.
⁰l
The best way to coat karaage imo is to use half flour and half starch, the flour gives the best browning color and avoid those white spots, and the starch gives the best crispiness
Also you should fry them once for a few minutes to cook them at average temp (180°C), and then let them rest 2 minutes, and fry them at higher temp (200°C) for 2 more minute for the crispiness
@UCzvMqtX2_Bq_zrqpe0BSBNw Maybe you are thinking of nankotsu-age. ✌
Can't go wrong with double frying for added crispy goodness.
Yes this is how we did it for service. Par fry, then into another Fryer. We used duck fat for the second fry, but it's not necessary. Also we used 100% corn starch. But that was an ease of access thing
this! and add a teaspoon of baking powder -> game changer
I agree. Flour does help. I do spicedflour/cornstarch-eggwithsoys.-panko with baking powder & I add baking powder to the marinade as well.
Panko is like breadcrumbs on crack. Add MSG & it is virtually crack-chicken it's so rich. & then fry in peanut oil just as you say.
I appreciate a good fry technique!
Only alteration I’d make is to use dark brown sugar in place of granulated white sugar. My cousin learned this from a chef in Tokyo studying under him. The brown sugar creates more depth in the flavor. Otherwise Guga your chicken looks delicious!
Yup. I can't really remember any Japanese recipe that uses white sugar.
Honey or molasses would be better imo.
@@markfergerson2145 brown sugar is jusr sugar and molasses tho
Also brown unprocessed natural cane sugar is a better sugar for thicker results.
Why use white sugar anyways?
It's unhealthy and the difference in price is not that great.
I tried the Japanese style, Karaage the other night, and it was a HUGE hit! People telling me it's some of the best chicken they've ever had! To make the chicken extra crispy I double fried the chicken. And double frying the chicken help eliminate the potato starch that didn't brown. Will definitely use this one again!
As someone living in Japan I can vouch for how fantastic karaage is
English teacher? xd
@@kachow5830 yea prolly the case. thats eww
@@grapefruitsyrup8185 why eww?
@@grapefruitsyrup8185 Why eww? What?
@@grapefruitsyrup8185 ???
Double frying is the key. Cut your fry time in half, cool for a couple minutes while you raise oil temp, then fry again till complete. Layers of crunch 👌🏽
Do you re-coat before frying again?
@@jsandppr nope
Do you let it sit to cool down before refrying?
Double frying such small pieces?? I double fry with American style fried chicken but is it even needed for pieces so tiny?
I use this approach when I make Mongol beef, but I do not throw the meat into potato starch. Insted I put a tin layer of starch on the bottom of a bowl and layer it up with meat and starch until I've used all the meat. I then add a thin layer of starch on top and let i rest for a short while. Then I mix it all together with my fingers to end up with a thin layer on all the meat. This way I avoid getting to much starch in any part of the meat, and also get all the meat covered.
This method could help you avoid the "sugary looking" crystals you get, as that can be caused by overflow of starch absorbing oil.
This looks amazing! I gotta try it!
I agree wholly with the double fry method. I have found that a coating of equal amounts of self-raising flour, potato starch, and rice flour a great combination, it gives you puffiness, crunch, and chew.
Karaage is a lot better when double fried. Since the potato starch coating can be very fragile, double frying helps getting it very crispy
hmmm sound like the korean chicken style , so who copy who, lol
How long do you double fry?
@@EyeOfRah i usually just watch for color.. you'll notice it get a bit darker. Rule of thumb like 1-2 depends on the size of the chicken.
@@HB238 yeah but I'm asking about the double fry, how long the first time if going for color at the second fry?
@@EyeOfRah my bad.. that info was for the 2nd fry. As for getting darker I'm refering to the breading. Final color after 2nd fry should be golden to amber. Brown is a bit more overcooked and black is burnt.
hello, to my understanding, you're supposed to deep fry japanese fried chicken twice at least. First at lower temp like 310-320 F ... in small batches like you did, then let them cool (until you can touch them) and then raise the temparature to brown them. this will ensure the fat melts and make them super crispy. (which is why they don't remove the fat)
After the first fry, you can put all of them together, of course only if you crank up temperature a bit more (+/-380F) than needed, because it'll cool the temperature a bit and if the oil becomes just right (350F), otherwise, your chicken will get soggy. (if temperature gors below 300F)
Also, you'll have less white/starch parts too this way since all parts will have more time to cook without burning.
mine actually end up much let brown then yours, but I fry them 3 time for less time.
Since I've learned this technique while watching a japanese chef... I fry everything this way: calamary, fish and chip, etc.
errata- as another viewer mentioned before me, it gives a better balance in taste/crispyness/texture to use 50% flour/50% starch.
and yes, with the bone it's better... any style you fry them.
exactly
Now, the first fry is easy to tell when to stop as you're waiting for it to change to that golden brown.
How do you know when to stop for the second fry? Or do you just time that one (if so, how long)?
Until it is done!
He probably did that, but he didn't tell you!
Wasn't your KFC coating supposed to be in the description? I've only just discovered your channel (thanks Uncle Roger!) and your handling of cooking meat borders on wizardry
I love how you guys enjoy each other's company while tasting great food.
Oh my God! I think I saw your best episode. It was so much fun and so perfectly presented! GUGA! you are amazing. Your wrap-up tasting was terrific and having your friends and family join has become my favorite aspect of your show, you've all evolved into witty, interesting and educated presenters. Your recipes are astounding, your willingness to break all boundaries is my mantra. Your show just keeps getting better and better. BRAVO!
Double frying or using the pressure cooker helps get rid of the white potatoe starch on the Japanese style. I've cooked hundreds of pounds of that when I was a sushi chef. Keep up the awesome content, guys. It's good to see vids like this, comparing different styles from different countries. 🤙🏾
Do you re-coat before frying again?
@@jsandppr just make sure you cover the white parts with the marinade. You don't want dry spots.
@@TheGeekiestGuy Thanks. How and when would you use the pressure cooker? Before frying in the oil?
@@jsandppr ooh- after you marinade, coat the chicken in the potato flour and make sure the coating is moist. (I usually add the rest of the marinade into the bowl of flour and coat everything). Then you deep fry the chicken in the pressure cooker.
Only time I double fry is when I only have a normal pot to fry with. Watch Gugas episode on making kfc chicken and it'll make more sense.
Good luck. 🤙🏾
@@TheGeekiestGuy Ah so it’s not a pressure cooker being used AS a pressure cooker. That’s what was confusing me
I've made a lemon salt and a curry salt to go with the chicken. This was really easy to do. You finely grate the lemon, add some course sea salt and grind it (I think it's better done by hand). I prefer this to squeezing lemon juice onto the chicken because there's zero chance of sogginess! Alternatively, I've combined some Japanese curry powder (I think S&B is a common make) and course sea salt and again ground them together by hand. You only need a small amount of each flavoured salt but it tastes great with the chicken. It works well if you put a small amount of each salt on the side of the plate and "dip" your chicken in it 👍
You need to sift the potato starch to remove clumps before coating so you don't get white spots. I use potato starch sifted with garlic salt and ground pepper with chicken wings and they are the best.
Guga, you should do a side dish contest. Remake all your potato side dishes and vote on the best.
Absolutely! Test the big side-hitters in a showdown! It's one thing to rave about a side dish, but when you have four or five, then which is king!
next up: “I’ve been deep frying my nephew angel WRONG all this time!”
Lol.
WTF?
@@justtony21 you don't know the dried age memes? check the rusted casted iron pan episode
He is dry ageing in the drywall
@@r6bunny Wow
Excellent video. These look amazing. Do you have the KFC rub recipe?
Lived in Hawaii for 4 years which has a huge Japanese food scene and I can confidently say that the Japanese fried chicken is tip tier as is most variants of Asian fried chicken.
Chinese fried chicken is undefeated imo. Korean, Japanese, Filipino, etc. are good but do not come close
Guga sounds like he is adding an exclamation point at the end of every ingredient. I LOVE IT
Leo actually had an interesting idea, you could put a lemon glaze on it instead of having lemon slices (although that wouldnt really be needed for anything, but it would have a similar effect even if you made it a bit more sweet)
sounds like Chinese lemon chicken (similar to orange chicken)
Krispy kreme crusted chicken yes pls
It's not the same that way though, the lemon is not nearly as strong and acidic, which really helps to cut the grease from the chicken thighs. Coating it would be okay if you want to make lemon chicken, but that's not chicken karaage anymore, that's lemon chicken xD. Take any orange chicken recipe and sub out lemons and that's what you get, it's honestly my favorite of the two, but it's still not as good as properly done karaage, especially since karaage is also supposed to include some kind of mayo/aioli with it
i usually put the chicken into something like a teryaki sauce after im done frying it so the crust fully absorbs the sauce making it crispy and very flavourfull at the same time. its one of my all time favourite things to eat
Tori No Karaage is what its called! and its one of my favorite japanese dishes. I first stumbled across it at a small Japanese restaurant my Japanese wife took me to in Guam. ive been trying to find out how to do the breading for so damn long!
Hi, I'm from Guam. Do you recall the name of the restaurant? I will try it out. Thanks
@@mbdsmu I don't. This was nearly 20 years ago all I remember is it was on the main road there on guam
The one thing I notice all the time is how nice your kitchen, grill and cooking tools look. You clearly put them all through their paces, how do you keep it all so clean? Could you do a video of the aftercare you do to keep everything so nice?
Oddly enough I have also noticed and wondered
He has a small crew, not sure if does much cleanup personally or not. I hope he does, but he does come across as a "small business tyrant" potentially. But there's at least 3 younger guys he has on hand, not sure if they're full time employees and there all the time, but there's always someone around to do the camerawork and cleaning. I'm not sure who's usually on camera, who's editing stuff etc, but Guga has plenty of help!
I would assume they're filming up to two of these per day realistically as well, so you'll see the same two guests during the taste tests, during daylight and then during night from the looks of it. I doubt they drove home in between taste tests, they're probably hanging around all day on the shoot and cleaning. Someone will spend the day editing while the other helps on camerawork, if we assume the "blind" taste tests are in fact legitimate. Which I think they are, I just assume all the guys are there every day alternating between photography and editing, and being the blind taste testers. I assume Mao mao does most of the camerawork so that he appears less in the guest segments? The videos are edited and uploaded out of order of course, so it looks more organic. They're highly organized.
It's a good day when guga uploads
Shut up bot
Similar to vegetable tempura, authentic karaage does (or arguably, should) have white spots or clumps. It's perfectly normal.
There are many different recipes and ways of preparing karaage depending on the region but they are almost always cooked one of two main ways: Traditional (deep fried once, light and clumpy breading) and double fried (darker in color and more crispy.. almost hard). The latter tends to have fewer "frosty" clumps. Most modern recipes use equal parts of potato starch and some type of flour like all-purpose or cake flour. Cake flour yields a lighter coating, which I prefer. Do not use vread flour, or it will be too thick. I love karaage so much! ❤️🍗🥢
I enjoy all your videos. I also like that they are to the point with no wasted time. Thank you for all you do and keep up the great work.
Those are starch crystals, made due the low amount of water in that particular area. The frying evaporates it quickly an the starch crystallize with that frosty look. In more moist areas will be dull. Add flour to have more sugars and aminoacids to create a brown crust (Maillard)
This is the answer, add flour to the dredge.
Yes that sounds about right
FJB LGB
Yes!! Cane ro say this, but you hit the nail on the head!!
The way my best friends mom did this was too mix the marinade and the potato starch to make a very flavorful smooth batter. Place all chicken into batter mix well. This helps potatoe starch absorb the marinade and fully coat the chicken. Do not make batter too thick, it should be light so that you can really shake off a good amount, so you are not losing the chicken flavor in the potatoe starch. Cook as you did and that will be amazing. The key to this is to fully hydrate the potatoe starch and to be sure you get that flavor right.
Once again an amazing variation by the Guga monster ! Tried, tested and loved. Well done and as always, much love for sharing your unique style.
I started using potato starch for frying my chicken about 2 years ago and haven't looked back. I have tried different rubs as well as marinades and somethings work better than others. I have noticed when using rubs and the chicken is less wet I get more white spots and marinades tend to have less white spots so I think part of it has to do with the amount of moisture in the potato starch. I do then to prefer doing a double fry if I am tossing the fried chicken in a sauce at the end before server to help keep the crispness.
I feel like we need a cake battered Krispy Kream icing glazed fried chicken experiment now.
I second!
I Third
I forth lol!
Fifth
Just tried the recipe it turned out great my mom loved it thanks Guga
For the chicken karaage (JFC) you sprinkle the lemon juice on them and then dip them immediately in shichimi togarashi spice. You need fresh hot out of the fryer chicken to make this way the best. Works well with chop sticks.
This sounds so delicious 😊
Making someone watch a GugaFoods video while they're hungry is the most efficient torture method known to man.
Definitley going to try a hybrid of this recipe. Used potato starch before but never thought to use it for fried chicken. Have used corn starch for chicken wings before look forward to trying this.
About ten years ago I discovered that I was gluten intolerant this could be a game changer from me thank you thank you so much!
Good work and recipe....great edit, sound and lighting.
Guga: ''With the bone, chicken is better''
Garnt agrees
In Japan we often get our karaage (fried chicken) like that with white patches on it. It's quite common! Not always though. I always thought it was something extra they were adding. Now I know it's excess katakuriko! Great video!
I enjoy watching the taste-test part: You guys seem to be really honest... and funny 🙂
Double frying helps with the white spots and enhances the crunch, also sprinkling salt on top while it is hot is a key move. I love making and eating karaage.
The guys were in such a good mood this time I’m kinda surprised for a chicken episode 😂❤
Seemed like they just ripped a fat rail before filming
ermm chicken is good meat , of course the skill of the chef matters the most
As other's have mentioned, double frying is the key. Another thing I like, which is not traditional, is to use a little soy and wasabi along with the lemon. Don't know if my Japanese friends would laugh at me for doing that, but I like it, lol.
I love the way gugas voice changes during the ingredients part
WHY WHITE SPOTS IN CHICKEN FRIED IN POTATO STARCH?!
Frying chicken coated in cornstarch can sometimes result in the formation of small white spots on the surface of the chicken. This is because the heat of the oil causes the cornstarch to break down and release small amounts of starch..
The starch granules that are released during frying can clump together and form small, white spots on the surface of the chicken. These spots are usually harmless and do not affect the taste or texture of the chicken, but they can be visually unappealing.
SOLUTION
To prevent the formation of these white spots, you can try using a finer grade of cornstarch or coating the chicken with a thin layer of egg wash before dredging it in the cornstarch. This can help to create a more even and cohesive coating that is less prone to breaking down during frying. You can also try using a different type of coating, such as flour or breadcrumbs, if you prefer.
The world is pretty scary right now, but watching your videos relaxes me and always brings a smile to my face. Thank you Guga for bringing a moment of joy to my day with your excellent videos, I truly love you guys.
The World has always been scary. We have Tyrants ruling it.....that's how it's always been.
guga keeps it jolly🥰
I'm currently doing Keto and from what I've just read potato starch even though it has a massive amount of carbs is actually keto/atkins friendly due to it being a resistant starch, we cant really digest it so almost all of it gets pooped out and therefore it doesn't spike our insulin or mess with ketosis.
I'm gonna try this tomorrow and if it checks out and I can now have fried chicken on keto I will name my 1st born Guga.
You can also make keto fried chicken with almond flour and ground up pork rinds.
??? Y keto? Has anyone told you its actually cannabilizing your muscles instead of just burning fat? Youre gonna have a weird body if you stick with it.
The only way to lose weight that will stay off because you didnt use some gimmick that ruins your life is smaller portions and actual excersize.
Just make the food you would normally make for a meal and cut it into 4 separate secti9ns. Then throw 3/4th of those 4 sections out.
Do that for every meal public and in private and your normal day to day activity/just being awake will make the pounds shed off.
Seriously kept sets you up for way worse living later in life. Juat look at a keto body vs normal diet. The proof is visual, something to think about
@@ih7345 that’s not true. And there’s plenty of reasons why someone would be on a keto diet
@@razorbladekiss42 not really. Its a scheme like any other and doesnt allow the user to deviate without serious consequences. Be responsible and lose weight the only right way. Not some gimmick that makes you into just the shittiest type of person at any social event where there is food for the rest of your life.
How was it
Chicken Kaarage: I have used corn starch, works great. Not sure about why some pockets of yours didn’t cook but I never add more marinade to the outside once starched. Great channel!
Alton Brown did a great job of explaining the differences in these starches. If you want to get a crunch that is more like KFC (especially oldschool KFC) then flour and cornstarch together are the way.
If there isn't one already, we need a Guga side dish cook book.
WOULD!
You guys are so much fun to watch. 😋
I found that trice fried makes them extremely crispy but I use batter, not dry starch.
I mix self raising flour, dry spices and sugar and add beer untill its going just liquid. You dont want it runny but it shouldnt be solid either. Add boneless chicken thighs and refrigerate for an hour.
Then fry at 170-180C° in small batches, or just rotate chicken in and out of the oil (add several and start taking out the first one once ready, add a new piece etc etc) for the first round untill the batter is just solidified but not yet browned. Fry all chicken and let is cool.
2nd fry at 180C° you can add more chicken to the oil because they no longer stick. Fry untill lightly browned and set aside. Once cooled you can either directly start the 3rd fry or put it in the freezer for later use. Will easily come apart when thawed a little without ripping the crust. No need for full thaw for fry 3.
3rd fry at 190C°, fry untill well browned, you want them past the gold colour, closer to brown sugar in colour. They will be extemely crispy and the chicken will be moist and soft because of the cooling stages in between.
👍
As a former manager of a national Asian restaurant the problem with the potato starch is it's not wet enough, we used a marinade of cornstarch, eggs and oil. This is a thick and wet marinade that sits over night.
If it's wet it has what looks like a perfect fried chicken crust, if it's dry you get white spots and burns.
Also because potato starch cooks faster than oil cut your chicken to the size of sugar packets.
Guga’s fried chicken videos are super underrated. It’s on par with his steak videos. A great video again, Guga. Here’s another request for Squid Ink Dry Age.
the white starch on the fried chicken makes it look moldy
Potato starch needs a bit of moisture to turn into a shell when fried, that's the bit of starch that didn't get enough moisture.
If you want a even crisper finish mix ½cup of fine roasted soybean flour and ½cup fine blend sweet potato flour. Add these ingredients to your dry mix and you will get that awesome finish like you get when getting korean fried chicken. It gives an awesome nutty taste with a super thin crispy coating
Once you finished dry dredging your chicken, get a ice cold bowl of water and dunk quickly into, shake excess water off then fry, to get the best temp, place a wood chopstick in the hot oil, you want a small roll of bubbles once you get that cook untill 90% done drain on a rack, once you've finished the 1st fry, remove all the bits that's in the oil, this stops you from getting a acrid burnt taste. Turn up to full and fry for a second time
oooooooo used to use a lot of chestnut flour for pasta at work. i never thought about using it in fried chicken. ty!
@@peebers9387 if you decide to try the roasted soybean flour, keep it in your freeze, it retains the smell and flavour
Great Video! I love Jap karage!!! Can I please ask what cooker you’re using under the iron skillet? Is it gas or a special type?
Most Japanese Kaarage are double fried to a higher temperature so the potato starch isnt visible, since it was only friend once some of the potato starch remnants are still visible however they are cooked 😊
One thing I would love for a video, and it would be probably a long way out but would be totally worth it. I would love a video of you perfecting head cheese. My grandma as a girl would wait for head cheese day as a child. They would preserve the tender meat of the head of the animal in rendered fat of the fat of the animal all winter in their cellar and during spring they would unpack the head cheese for the family. She said it was her most memorable thing she ever had and 70 years later she said it was the best thing she ever had. Love you Guga!
🤢 ... But I'd love to watch such a video not gonna lie 😁
Same here 🤢🤣🤔🤷🏼♀️🤞🏼
I LOVE HEADCHEESE!!
I love your content Mr. Guga!
@gugafoods when you fry chicken (or any meat) you should try once the "Viennese way" - you have to keep the oil in movement during frying - make sure you have a big pan and move the pan clockwise with a little movement so the oils keeps "dancing"...that will lift the crust and create a little space between the meat. So the outside is crunchy, the inside stays tender and it looks more beautiful than a flat crust and the fat is not as much soak in the breading. Probably you will need fresh breadcrumbs for that (from a baguette or ideally from a so called "semmel") because the starch is too fine.
With a corn starch, I guess just shake off the excess to get rid of those white spots.
I am actually going to try this one, I try to avoid gluten so this is perfect.
" I try to avoid gluten: ??Why?? (unless you have celiac dz, in which you should do more than "try.")
I've only recently read the comments about Leo's monologues, and they are indeed top-notch. Hoping to see more of him in your videos
You should totally try pickling a steak!!! Also love your channel i watch all your episodes as much as i can !! Much love Guga!
Miriam? What in the world is....don't you mean Mirin?
My wife is japanese and the marinade she uses is a red slightly with gochijang. It is amazing and I far prefer the slight spice to the sweeter normal Japanese karaage. It looks similar to Zangi style from Hokkaido
In Japan this is called Tatsuta Age. What's missing is the double fry. Fry once to cook fry again to make it crispy and crunchy.
Just finished watching a video that you were featured in, and I believe you said “Who eats chicken?” When asked about it lol. Non the less, this looks amazing!
The best fried chicken video is Maangchi making Korean Fried Chicken. Her technique is flawless. You should do her version in a video.
You might say she's got it hammered. !!!
@@JOKing-ku8jg I think "axed" is the correct term.
You didn't wait long enough for the potato starch to absorb liquid from the marinade. That is why you got those white spots. I usually let mine rest for awhile before frying.
For the karaage you are supposed to cook 3 times, once in super hot oil and very short time to make the outer layer crispy, second time is in regular hot oil to cook the insides and third time super hot oil again in super short time to make it crispy again
i've made this before but I like using egg along with flour and putting some togarashi on top
gives it a better crunch
also, ponzu goes better than lemon
Guga i want to see u attempt the eyeround again😀
Hey
Me w
If you don't overcook it, fried chicken breast is also quite moist and juicy. Just made it tonight and almost burned my face on a couple bites as juice squirted out as I bit into it:D
Also... that dipping sauce seemed to be specifically DESIGNED to repel me:D Greek yogurt, horseradish, mustard, and vinegar are all things I dislike, lol. Amazingly enough, I have never tried sriracha, so I can't say whether I like it or not. Garlic is always a good edition to anything savory though:D
😂😂😂😂😂
Cornstarch is also commonly used for karaage. I like to use a 1:1 ratio of potato starch to cornstarch, but I cant get potato starch easily so I usually just end up using cornstarch. and it'll be even more authentic if you just marinated it for 10-30 minutes instead of doing it for hours or overnight. If you get a very pronounced shoyu (soy) flavor, it's called tatsutaage, which is a more shoyu flavored karaage.
A few points:
for japanese style: freeze your chicken fully and thaw (TRUST ME), do not remove excess fat, and marinade for closer to 4 hours
for american style: add pickle juice to the marinade
for both styles: fry at a slightly lower temp for less time in smaller batches until blonde, pull to a wire rack to cool, and raise temp and then fry until darker golden brown
Hey guga I have a burger idea for you you should dry age meat then grind it up and make a dry aged burger
look up his "WAGYU Burger vs DRY-AGED Burger vs AMAZING Burger" from 3 years ago.
Been long I’ve seen ya bro nice content
Looks awesome. I’m def going to make both of these.
You have maybe the best cooking show when it comes to proteins on TH-cam. I can watch it for ideas all day. And yes, starting to watch your show made me buy a sous vide stick and a food safe plastic container to use it in. There is only one thing:
Could you please add metric values on the screen while editing?
That way I don't have to sit with the conversion calculator while seing your show?
You know, most of the world use that pesky metric system!
Nalle
looks great, one little tip for the viewers outside of the usa, more for the edditing crew (as uncle roger calls him, the virgin one) whenever you mention a temperature, please put somewhere in a corner the celcius value. Now i have to google it all the time. thank you, keep up the good work.
at least you have an actual number for conversions unlike some UK baking shows when they say "set the oven at 3, what the hell is 3, if you tell me set the oven at 180 c then i have something to use in converting to fahrenheit
C to F conversion. ((C x 2) x .9) + 32 = F
@@crungefactory thanks for that, but it is easier to just google celcius to fahrenheit, and nobody is going to pauze the video to see the result in celsius. but it was just a tip for the creator, that people will stay longer or even watch the whole video if it is mentioned somewhere what the temp is in celsius. people are lazy, nobody is going to calculate anything while watching youtube
It isn’t easier if you have to look it up every time. Remember the formula and you’ll never have to look it up again.
Or just watch channels that do convert and delete subscription of the ones that dont
We made this tonight and simply amazing 🤩. We did the 2hr marinade and my family enjoyed the experience great recipe
sounds good for the weekend coming !
Love your videos, but always finish with a taste test because we don't know which was better
I don't know how it's going to turn out, but following the recipe for the marinade, it's enough to marinade more than 5 lbs of chicken. I know because I just tried it.
Assuming this goes as planned, next time, I'll try 1/2 the marinade recipe for 4-5 lbs.
how good did it turn out? As good as they say in the video?
@@chadd990 It turned out terrible tasting. The time given in the video for marinate is way off. It's too long because this marinade is really strong. And to make matters worse, I already marinaded for less time than Guda did. BTW, after I tired this, I asked about how long to marinade and was told way way less time by others that had been making it.. And they used a lot less marinade too.
Grand-mothers fried chicken in a cast iron skillet, when you bite into it you could hear the crunch of the coating, same with fried fish. The coating resembled cornflakes after frying. No oven, just cooked in the cast iron skillet. Chicken, flour, salt, pepper, Crisco, and 90% of the time everything was put in a paper bag and shaken to coat. Chicken is not totally covered in oil - only halfway -- do not crowd the skillet. Cook on one side then turn each piece over to cook and turn the fire down. Every piece does not come out of the pan at the same time; cook the breast last. When finished frying all the oil except 2 tablespoons would be left in the skillet. Those 2 tablespoons would be on the paper towels on a paper bag on a cooling rack. The house would not smell of oil when they finished and the result - always the same. Guga try it, no MSG and no double frying.
The reason for the white stuff is a substance in the chicken called Albumin ( water soluble proteins,instead of lipid soluble proteins. They separate when fried in oil. The reason you can see it is A.) The coating was a little thinner in some spots,and B.) the high temperature of the oil ( especially that first batch) causing the albumin to separate rapidly. Nothing wrong with the chicken itself,but to do it without the albumin showing you have to do 3 things. 1st) try to get a more even and complete coating over the entire piece on your first,and only try. 2nd) don't re-wet the chicken once you've coated it, if need be simply wait a minute or too,and when the coating appear moist use a little dry coating alone to patch the spots the coating didn't adhere to. Last but not least, lower your temperature to 350° and but your chicken in just a little sooner than you did this time,or set your first batch aside ( what I would do were I serving it in a restaurant). I never felt like I was in possession of too much information once in my life...until now. God help me 😆
Thank you for your excellent recipes and demonstration. You only provide the ingredients to the chicken marinade. There is no information regarding the American style fried chicken including the ingredients in your secret KFC rub. Would you please be so kind as to add them to the information below area.
Looking at your subscriptions your a basic guy
@@brizzysimba179 I'm sorry, I wasn't aware that the recipes would be available by subscription only as you said everything is in the description below. Sorry to have troubled you.
@@henrykfrancala3333 you didn't bother me in any way just wanted to talk
You forgot to put the KFC recipe I would like to try it out
My man teaching how to fry chicken but also asking question to us haha :D
nice video btw
Always enjoy your videos. I would mention that years ago I did a soy sauce marinade for some grilled chicken . Japanese style. It called to marinate for two hours. I figured if two hours were good overnight would be even better. Wrong, it was so salty we couldn’t eat it because of the soy sauce. Thanks. I will try this method but stick with two hours on the marinade.✌️
What type of oil does he fry in