The Fanta from the glass bottle with Spanish on it is made in Mexico, where they use pure cane sugar instead of high fructose corn syrup. That's why it tastes better, natural sugar
In the Philippines we sometimes put Sprite in our barbeque marinade to add sweetness and tenderize the meat. We usually use pork for barbeque, but it also works on chicken.
My grandmother was a Korean immigrant, rest her soul. She taught me to cook Korean BBQ growing up and our bulgogi/Kaling marinade always used Mexican coke or sprite, and it made SUCH a delicious difference. Thanks for the memories and a new recipe!
My first boss was also the only Chinese immigrants that knew how to cook on our block, and she had been feeding me orange chicken for 30 years as far back as I can remember. Though her secret was to use ketchup and apple juice for the sauce, and she'd simply reduce it with orange peels. She's no longer around, and we've been struggling to recreate it. It may not be gourmet food, but it was far better than the panda express that ran her out of business.
Yep... Panda Express is disgusting fast food (frozen from a truck), and people have forgotten what true American style Chinese food even tastes like. As I mentioned before, there ain't no goddam peas and carrots in fried rice. Just pork, egg, and green onion. I feel like I'm in the Twilight Zone, with everybody raving about Panda Express. It's like Tick Tock sucked their brains out, and now they don't mind overpaying for a cafeteria to give them food poisoning.
@hxhdfjifzirstc894 Are we really going to gatekeep recipes that were invented only a few generations ago ? Is that really where we've landed ? Just let people cook stuff, ffs what the hell is this. There is no "authentic" american Chinese food, quit thinking your country invented anything but obesity.
I once wanted orange chicken and the only orange flavor I had in the house was an orange popsicle, so I used that as the sauce base. Turned out surprisingly good
I used to spray the meat on my barbecue with soda, usually pepsi or coke. I have also put a little fruit punch mix in my BBQ sauce. Was great, don't knock things till you try em.
I LOVE the way you made sure the chicken was cooked thoroughly. I have gotten really sick a few times and the fear is real for me lol. Thanks for that. 🐔
Last week, I decided to make chicken tagine. I wanted a rice base, but I wanted to cook it in something other than water to cook it in. Lacking broth, I cooked it in diluted orange soda. The extra sugar carmelized to an almost char giving both a nice sweetness and smokiness to the dish.
This works great with potato starch substituted for the all-purpose flour, in case you have a wheat allergy or whatever. Just remember to double fry when using potato starch.
I got a little trick for yeah. Use instant custard powder instead of flour :) Sounds odd but its how the Chinese take outs do it for things like chicken balls. You can add spices to the powder or whatever you want.
@@politerudeboi6898 when they do use flour they use this ultra fine stuff also like super fine makes a difference. The brand a local uses is blue dragon flour. The custard they use is Birds.
I don't know what's considered traditional when it comes to orange sauce, but when I make it, I do pretty much the same ingredients, except the chicken stock is replaced with orange juice. Usually fresh squeezed from cuties or whatever other brand tangerines. It makes for a tangy and very orange flavored sauce. Also soy sauce is added, along with white pepper and rice vinegar. You get the salt, acid and sweet all in one and it's freakin delicious.
hey Guga, i've heard of a trick when making a batter for deep frying, to instead of water, replace half of it with Vodka since it evaporates better in the oil producing a crispier crust!
I have a few bottles of 96% pure vodka at home... Would it be a good idea to use that? I do think it would be hard to use because the alchohol evoaporate so fast. Still, higly flamable.
I was hoping you was gonna a comparison between Orange Chicken and Orange Fanta Chicken. Meaning, making the sauce out of the Fanta. Same ingredients as the Orange chicken sauce, but with the soda. Shoot, I may try that myself 😂
This reminds me of being told to put Dr.Pepper in anything I was BBQ here in Oklahoma, and it surprisingly adds alot of different good flavors. We use it as a marinade or directly in the sauce.
That might make sense considering how the Fanta is basically orange "flavor water", but the infused carbonic acid should, in theory, help it just a bit more and basically letting the fanta and seasoning penetrate through while it's cooking in the bag a little bit better, which is probably why it has more Orange Chicken flavor than the other one.
Leo, you just gave Guga a dangerous idea. Next sandwich episode, your experiment is going to be chicken fried steak, fried pork tenderloin, and fried brain sandwiches.
you are joking but brain actually can be eaten :D every time we slaugter a pig here, the brain is used in scrambled eggs. its surprisingly good :D you wouldnt even guess its a brain :D
I think the sugars and flavors of fanta are essential in this case. For me when I make smoked chicken(Pepsi Can chicken) I used the real cane sugar one with the white lid because it has rich-sugary flavor when drinking it. It makes a HUGE difference if you get the regular one
Is that what the white twist top lid on a Pepsi means? And the blue lid is corn syrup? I never looked at the ingredients to notice, but I have seen them both in the same display refrigerator.
I always thought it was just my family that did that haha. My abuelo would use orange Fanta and Ketchup (not catsup). His ceviche is still my favorite that I have had.
Same thing with doing currywurst with cocacola. People get all weird about it, but at the end of the day, once you have evaporated the liquid, the syrup that is left has all the ingredients that you would want (sugar, condiments, etc).
I agree, Guga Try tapioca starch for your sauce thickener and coating for deep frying. Your sauce will be clearer and coating a lot crispier. Restaurants I did work for used this. do a starch Orange beef / chicken showdown
The effect is marinating the raw chicken in an orange base, as opposed to not marinating. The difference is because one chicken was "orange flavored" from the Fanta and the sauce, but the other only got the "orange flavor" from the sauce.
The first thing that struck me is how different the US Fanta looks to our UK Fanta - the orange colour is COMPLETELY different. That being said both versions looked super delicious, nicely done Guga :)
UK Fanta looks a lot, actually waaaaaaay more natural in colo(u)r(because it is natural, no artificial colours at all), meanwhile US Fanta looks so insanely unnatural. The orange is too intensely orange, more orange than orange..like neon, dayglow orange. That cannot be fit for human consumption.
@@bigfatchubbybritboy9445 it is as healthy as any soda. The amount of dye needed for it to be unhealthy wouldn’t matter, because the amount of sugar and fluid would kill you long before the dyes would get concentrated enough to hurt you. Learn the basic facts before sounding like a whiney Karen.
One of the variables is that Fanta is different around the world to cater to ingredient availability and what the people of that country/region like/expect in a soda/soft drink. But I'm gonna try it! (Australia)
I love the creativity you bring to cooking, it's beautiful! Would be nice if you try to rehydrate steaks with MDG solution please! (MSG diluted in water)
I eat chicken almost every day. It's part of what helped me lose 82lbs the past 1.5 years. It's about the seasoning. You get creative with the seasoning and preparation to mix it up.
Fanta is flavoured with orange peel extract (so is lime, grapefruit, etc) but they basically extracted the pure limeone from the peels and then used sugar and citric acid to compensate for the sweetness and sourness of different citrus
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
They did it years ago from SVE. Just copy this sub-link, still on TH-cam: /watch?v=wHk275ZOc_Y In retrospect, I have no idea it's been a long time since I first learned about Guga and SVE. No pandemic vibes right there. Time flies fast!
from my experience, Fanta uses different recipes for different countries. And not just cane sugar vs corn syrup, the taste it very different in some countries. It is very possible that in asia they use a different tasting fanta.
@@edzymods partly due to food laws, but also because of regional tastes. The one they sell in Germany tastes very watered down compared to the one they sell in spain and eastern europe.
@@greenblack6552 you miss understand my post. I was saying 100% that I agree with what you wrote, BUT it's also partly due to stricter food safety laws, and as you said, partly due to regional tastes. They briefly explored this subject as part of my food science deploma.
Carbonated beverages may change flavor and sweetness sensation depending on the container's thermal properties, glass has the best properties, try one of those small cokes that come in the small glass bottle, they have the best glass-liquid ratio.
I was honestly expecting the Fanta Chicken to have the wet batter made out of flour and Fanta (just like mixing flour with club soda) and then also have the orange sauce made out of Fanta too. I was disappointed lol still a great experiment though!
That's close to how I do orange chicken usually... wet batter with flour, eggs, bit of cinnamon, and Trader Joe's orange italian soda, or Whole Foods orange/tangerine italian soda etc., then roll it in a bunch of breadcrumbs and flour, then fry it up and toss it with sauce made from regular orange juice and dried orange zest. Ends up a bit stronger/tangier than the commercial stuff but I like it like that.
The ones in the bottle always taste better because those come from Mexico and there they use different sugars for their recipes. This is the case for Coca-Cola as well
There are plenty of sodas in plastic and aluminum bottles/cans that have real cane sugar in them instead of high fructose corn syrup. Pepsi has had "real sugar" as an option for well over a decade. That is not the reason they put it in glass bottles. limelemon's assessment is far more believable.
For sauce i suggest. Garlic, ginger, onions stir fry, Fanta orange juice 1 cup, orange jam 3 tablespoon, chicken powder 1 tablespoon, 4 tablespoon light soya sauce, 1 dash of acv, optional orange zest n orange juice. Corn starch n sesame oil. Add the green onion last...Just few seconds before u off the fire.
To discard the Fanta "flavor", try doing the same experiment (the orange chicken preparation), but cooking the chicken in another soda (like coca cola) and see if it still tastes closer to orange chicken from panda express.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
The orange Fanta in America is vastly different from overseas. Make sure to try this with a true Fanta (not the American Sunkist-style version), as God intended!
He used Mexican Fanta, though. It has cane sugar instead of corn syrup. Maybe you're referring to the continent North America rather than the United States of America?
You should REALLY mention that you're using the right version of fanta (made with real sugar and not corn syrup). That will make a huge difference when cooking
I worked at a Chinese restaurant and we never did that, its probably a shortcut to save on sugar. Like not every Chinese place uses the same tricks I have seen numerus formulas for Sesame chicken some clear some red.
I agree glass tastes better. For can, it tastes good just the first few moments when you open it, and after exposing to air it becomes stale. Same goes for bottle even after putting the cap back on. Glass tastes just as good for however long it's out and the lid is covered. I think glass property has something to do with it.
There are several reasons why soda in bottles tastes better than soda in other containers. Firstly, bottles are airtight, which means that the carbon dioxide gas that gives soda its fizziness is better preserved. This results in a fresher taste and more satisfying mouthfeel. Additionally, glass bottles do not react with the soda, unlike plastic or aluminum cans, which can impart a metallic taste. Furthermore, the thickness of glass bottles provides better insulation, keeping the soda colder for longer periods of time. This is particularly important during transportation and storage. The lack of exposure to light also helps preserve the flavor of the soda. Moreover, the shape of the bottle can also impact the taste experience. Many people believe that drinking from a glass bottle enhances the overall enjoyment of the beverage. In conclusion, there are several factors that contribute to why soda in bottles tastes better. These include airtightness, lack of reaction with the container material, insulation, lack of exposure to light, and shape of the container.
It makes sense to me. I had chicken boiled in Coca-Cola for the first time 12ish years ago in Honduras. I thought it’s be gross but it was some of the juiciest sweet boiled chicken I’ve ever had.
If you have ever made and enjoyed beer can chicken on a grill, you need to try fanta can chicken. It infuses the whole chicken with orange flavor, even more so if you baste the outside with some fanta as well! It tastes amazing!
Regarding the glass bottle vs can (and vs plastic bottle) The soda dissolves a tiny bit of the can and plastic bottles. so they end up tasting different. They cannot dissolve the glass bottle, so they are the "purest" taste. of course, some prefer the can, some don't care, and such. Its nearly impossible to find them in glass bottles where i live.
Nah. I'd say, as a Canadian, I'm crazy af eith Ginger Ale. Never had the "glass bottle" variant before, but I did have fanta from glass bottle. It basically behaved like a very fresh Ginger ale. I love drinks that give a kick on th3 backthroat. But I love the Ginger ale from mini-cans, especially Canadian Dry.
I once experimented in making a carrot cake from the box. I altered the original recipe by replacing the oil (or was it the butter?) with a can of Orange soda. Instead if baking it, I steamed it. It came out okay but I missed my favorite part of the baked cake - the crunchy sides. So, that didn't deserve to be kept in my recipe notes... I love chicken (fried, baked, soup, kelaguen, etc..) I wanted to see how this turned out.
Few years back I went to a housewarming party where there was a potluck. I've always been a picky eater, so I wasn't sure what all I could eat, but I came across a huge crock pot of meatballs. The kind you find in Walmart's frozen section. I told myself I'd have a few but soon found myself wolfing down a whole bowl of them and so I wanted to compliment the woman who made them and just who happened to be the new homeowner's older sister. She gave me the recipe, seasonings, cooking time and so on, but she smiled when she mentioned her "secret ingredient" - Cherry Pepsi. I'm getting hungry just thinking about them😋
It was really simple: - 1 bag (you decide size and serving) of Walmart brand Great Value homestyle meatballs. - "A dash" of salt, pepper with "a hint" of onion powder and garlic powder and make sure to stir it in. (Words in "" marks are her phrases not mine) - Add enough beef broth to cover the bottom of your crock, then add Cherry Pepsi (or whatever's your poison) until your meatballs are almost swimming. - Cover, then cook on low heat until done. The size/heat of a crock varies, so say 2-3 hours. Feel free to experiment. Quick tip: If you get the Italian style meatballs, then you don't have to add your own spices/seasonings. Saves time and an extra step. I'm sorry to say that in the 6(?) years since I've maybe made it twice myself, and it's never as good as the first time😉
There’s a deli in my neighborhood called Benateri’s. In College Point, Queens NYC. They make a chicken dish called Jack Daniels Chicken. I think it’s basically fried chicken covered in Jack Daniel reduction sauce. It is DELICIOUS!!!! You don’t taste the alcohol at all, for those wondering. Just the sweet, JD sauce. I HIGHLY recommend coming here, and try it out!!! Worth the trek. It’s only served on Tuesday’s!!!! So if you’re not gonna be in the city by Tuesday, I’m afraid you’re outta luck.
Never in my entire life have I been so caught between wanting to scoff at something and call it shit while simultaneously going OH MY GOD I NEED TO TRY THIS LIKE YESTERDAY.
in the glass bottle you have a better flavor because in the plastic you have the loss of gas and alteration of the flavor coming from the plastic, and in the cans there is a layer of varnish that coats the inside of the can so that the product does not come into contact with the metal...
The ones in the bottle contain cane sugar rather than normal sugar. That’s why the taste is better. And also glass is inert so it doesn’t cause the taste to change like Aluminum and plastic.
The one from the bottle uses real sucrose cane sugar for the sweetener, the plastic bottle stuff uses HFCS and I concur, is not as good. I do the same thing for my coke, always the mexican coke because HFCS gives me stomach cramps unless I have it in small quantities, which a 12oz soda is not. Sucrose does not do this for me unless I have way more and on an empty stomach. Remember sucrose breaks down into equal parts fructose and glucose, which is why the effect and taste are both different.
Considering how fanta tastes different in like every single country, I do wonder if that would make a big impact on the end flavor. Also how to do this recipe “normally” without sous vide. Just marinade in fanta for a few hours?
00:40 my guess is that bottled drinks taste better because the glass is less reactive. Maybe something about the metal of the cans does something to the taste
aside from different ingredients from country to country, glass is working as a close to non reactive holding agent. That is mostly why the taste is way different to plasic bottles and cans. which taste is most preferable is completely subjective, but having the "real" experience comes pretty much through a glass bottle.
Its so weird how soda and meat can go well together. When I was younger my mother would every now throw in a pork roast sitting in root beer into the slow cooker and let that go for most of the day.
@@TheGreatThicc A part of it I think is the combination of acid and carbonation tenderises the meat, and then you have the sugars bonding with the meat itself. When I cook hamburger for things like spaghetti sauce or other cooking, I'll sometimes throw in a bit of maple syrup. (I'm Canadian, don't judge me). :D
@@ChristopherLaHaise no judging here, west coast Canadian myself. While I can't really grasp soda and meat I know maple and meat all too well. Even to this day I'll still dip sausages into syrup.
Guga you should try sous vide a whole eye round roast, THEN cut it into steaks after it’s done and sear each one to finish. I bet that’ll make it tender!
0:40 Anything tastes better from a glass bottle because there is no plastic. Even cans actually have a thin inner layer of plastic and we can taste the difference. Always stay away from plastic when possible.
I've heard of Sunny D or similar faux citrus "juices" being used to marinade chicken for fajitas and tacos, and Fanta would be the same sort of idea. I've tried it, and it does work pretty well for the base of a quick-and-dirty marinade.
I use to be a cook at a Chinese restaurant. Nothing wrong with how u prepared the chicken, but to get a long lasting crisp use eggs in the wet batter. Keep the chicken in wet batter for 4-8 hours in the fridge. Drop each piece in fryer by hand (yes, while wet battered) 6-7 min at 350F let cool for at least 10-20 mins re fry for 3-4 min. You will have orange chicken that stays crispy
On the topic of cooking with soda, you can make an absolutely bomb maui sauce by taking any old teriyaki recipe and replacing the water with coke or coke zero if you're a diabetic, also add a little bit of onion powder and green onions to garnish your meat. If you want a little extra flavor on top of that you can also add the juice from canned pineapples
The Fanta from the glass bottle with Spanish on it is made in Mexico, where they use pure cane sugar instead of high fructose corn syrup. That's why it tastes better, natural sugar
That and plastic bottles do leave a taste in the soda that glass bottles don't.
I guess going from liquid super diabetes to liquid diabetes is an upgrade of sorts.
Actually, the can fantas has more chemicals than the glass ones
@@mrgalaxy396 corn syrup is marginally worse than natural sugar
@@nicholasosorio6579 but it does taste different
“I’ll be honest with you; I never thought I’d be doing something like this.”
-Guga, the man who dry aged an iguana
😄😄😄
LMFAOO
Also guga: Cooked chicken in coca cola
Also caught, killed, and cooked alligator.
In the Philippines we sometimes put Sprite in our barbeque marinade to add sweetness and tenderize the meat. We usually use pork for barbeque, but it also works on chicken.
I love Filipino BBQ. Probably my favorite. Filipino BBQ is my number 1. Korean BBQ is my number 2. Yakiniku is my number 3.
Yeah he should try some Filipino stuff soon!
Yes, we even use it for crabs and shrimps too.
your adobo is completely different from my adobo. not better or worse, just different.
try marinating with mountain dew, ginger, garlic, black pepper and soy sauce (add salt if you use less soy sauce). can also add crushed lemon grass.
My grandmother was a Korean immigrant, rest her soul. She taught me to cook Korean BBQ growing up and our bulgogi/Kaling marinade always used Mexican coke or sprite, and it made SUCH a delicious difference. Thanks for the memories and a new recipe!
Hello
I doubt she was a good cook.
@@samuraidoggy Nah, marinating stuff in mexican coke is pretty common practice. My stepfamily in Japan does it sometimes too.
@@samuraidoggyyeah, like ur parents, u just a leftover
I'd love to get that bulgogi recipe
My first boss was also the only Chinese immigrants that knew how to cook on our block, and she had been feeding me orange chicken for 30 years as far back as I can remember.
Though her secret was to use ketchup and apple juice for the sauce, and she'd simply reduce it with orange peels.
She's no longer around, and we've been struggling to recreate it. It may not be gourmet food, but it was far better than the panda express that ran her out of business.
Yep... Panda Express is disgusting fast food (frozen from a truck), and people have forgotten what true American style Chinese food even tastes like. As I mentioned before, there ain't no goddam peas and carrots in fried rice. Just pork, egg, and green onion. I feel like I'm in the Twilight Zone, with everybody raving about Panda Express. It's like Tick Tock sucked their brains out, and now they don't mind overpaying for a cafeteria to give them food poisoning.
@hxhdfj ifzir st c As somebody who is vietnamese with Chinese grandparents, having peas and carrots in fried rice is perfectly fine...
Panda Express is the Taco Bell of "Chinese" food
@@BokuNoDensetsuNoHoshi Pretty much. If I said Taco Bell was real authentic "Mexican" food, I'd be naïve and ignorant.
@hxhdfjifzirstc894 Are we really going to gatekeep recipes that were invented only a few generations ago ? Is that really where we've landed ?
Just let people cook stuff, ffs what the hell is this. There is no "authentic" american Chinese food, quit thinking your country invented anything but obesity.
I once wanted orange chicken and the only orange flavor I had in the house was an orange popsicle, so I used that as the sauce base. Turned out surprisingly good
My brother just used orange soda to make a sauce and I laughed at him… literally just today. Great timing, Guga
I used to spray the meat on my barbecue with soda, usually pepsi or coke. I have also put a little fruit punch mix in my BBQ sauce. Was great, don't knock things till you try em.
Orange tang powder mix
HAHAHAHAHAHAHAHA
Why do we laugh at the unknown? Why do we not embrace the unknown? Why do we laugh when someone is trying out something new?
@@suli568 words to live by.
I LOVE the way you made sure the chicken was cooked thoroughly. I have gotten really sick a few times and the fear is real for me lol. Thanks for that. 🐔
Last week, I decided to make chicken tagine. I wanted a rice base, but I wanted to cook it in something other than water to cook it in. Lacking broth, I cooked it in diluted orange soda. The extra sugar carmelized to an almost char giving both a nice sweetness and smokiness to the dish.
Try somedried dates/apricots/figs/raisins in it, if you werent already. Frickin delicious
Interesting idk if I'd try this but I make peanut butter rice sometime lol
This works great with potato starch substituted for the all-purpose flour, in case you have a wheat allergy or whatever. Just remember to double fry when using potato starch.
So extra fat instead of gluten.
@curlyhairdudeify well if you have wheat allergy like he said, then yeah, better extra fat than dead.
I got a little trick for yeah. Use instant custard powder instead of flour :) Sounds odd but its how the Chinese take outs do it for things like chicken balls. You can add spices to the powder or whatever you want.
interesting i shall try that
No no no. It's corn starch bro
that powder is mostly starch anyway
@@politerudeboi6898 when they do use flour they use this ultra fine stuff also like super fine makes a difference. The brand a local uses is blue dragon flour. The custard they use is Birds.
I don't know what's considered traditional when it comes to orange sauce, but when I make it, I do pretty much the same ingredients, except the chicken stock is replaced with orange juice. Usually fresh squeezed from cuties or whatever other brand tangerines. It makes for a tangy and very orange flavored sauce. Also soy sauce is added, along with white pepper and rice vinegar. You get the salt, acid and sweet all in one and it's freakin delicious.
hey Guga, i've heard of a trick when making a batter for deep frying, to instead of water, replace half of it with Vodka since it evaporates better in the oil producing a crispier crust!
You might also try using Panko breading, for extra crispiness.
Using real bread as breading is better than panko. He tried it before.
That sounds like a great way to burn the house down...
Or just use soda water
I have a few bottles of 96% pure vodka at home... Would it be a good idea to use that? I do think it would be hard to use because the alchohol evoaporate so fast. Still, higly flamable.
The Fanta marinade sounds interesting. As far as orange chicken in general is concerned, I have two words for you: GRAND MARNIER !
I was hoping you was gonna a comparison between Orange Chicken and Orange Fanta Chicken. Meaning, making the sauce out of the Fanta. Same ingredients as the Orange chicken sauce, but with the soda. Shoot, I may try that myself 😂
This is what EVERYONE thought he was going to do... and he should have. Not sure why he didnt.
They could've even called it Fantasauce. The orange sauce already had orange juice and sugar, it was so obvious.
That sounds like it would come out EXTREMELY sweet, and I don't mean it in a good way...
@@Nutty151 Not if it was fantasauce on regular chicken
In mexico we make coca cola chicken si delicious
This reminds me of being told to put Dr.Pepper in anything I was BBQ here in Oklahoma, and it surprisingly adds alot of different good flavors. We use it as a marinade or directly in the sauce.
It looks….FANTAstic…
Was tgat a pun
@@matthew4076 oh, yes. Yes indeed. One pun to rule them all.
1:02
@@matthew4076 yup, it was a Punta
@@rez4580 lol
That might make sense considering how the Fanta is basically orange "flavor water", but the infused carbonic acid should, in theory, help it just a bit more and basically letting the fanta and seasoning penetrate through while it's cooking in the bag a little bit better, which is probably why it has more Orange Chicken flavor than the other one.
Leo, you just gave Guga a dangerous idea. Next sandwich episode, your experiment is going to be chicken fried steak, fried pork tenderloin, and fried brain sandwiches.
With every flavor of soda.
you are joking but brain actually can be eaten :D every time we slaugter a pig here, the brain is used in scrambled eggs. its surprisingly good :D you wouldnt even guess its a brain :D
brain is a lot of fat. sounds like perfect to make food with.
I’ve been watching your videos for years and I just want to say your video editing skills keep getting better and better
Yeah, as long as he doesn't over-do it.
I think the sugars and flavors of fanta are essential in this case. For me when I make smoked chicken(Pepsi Can chicken) I used the real cane sugar one with the white lid because it has rich-sugary flavor when drinking it. It makes a HUGE difference if you get the regular one
Is that what the white twist top lid on a Pepsi means? And the blue lid is corn syrup? I never looked at the ingredients to notice, but I have seen them both in the same display refrigerator.
@@hxhdfjifzirstc894 yes! The white lid is real cane sugar, it taste better than coke in my opinion, and I love coke lol
@@Gorfo978 I love Coke too, but I like Pepsi with some foods and Coke with others.
@@hxhdfjifzirstc894 give it a try! You'll definitely start thinking about it
My parents always used Fanta to make ceviche as a kid. I always got excited seeing that soda as a kid bc I knew we would eat great
I always thought it was just my family that did that haha. My abuelo would use orange Fanta and Ketchup (not catsup). His ceviche is still my favorite that I have had.
SOunds like you had a chitty childhood.
can you try dry aging a5 wagyu with crack cocaine
a crack addiction seems more sustainable now.
I hope this gets all the likes
Just get pure cocanium
Black tar heroin compound butter
@@arcanum3882 nah inject the steak instead lol
Same thing with doing currywurst with cocacola.
People get all weird about it, but at the end of the day, once you have evaporated the liquid, the syrup that is left has all the ingredients that you would want (sugar, condiments, etc).
Guga: "I never thought I would be doing something like this"
Us: "Sure, Guga"
Great non-steak episode guga! Love the twist vs tradition element!
So looking forward to my 1st Guga cookbook coming this month!
Gaga
goga
Gugu
Grogu
donkey
I love that Guga tries different ideas and is honest and results based, rather than relying on his biases. 🎉
Guga, use potato starch when you deep fry. And if you don't believe me, make an experiment video about it.
I agree, Guga
Try tapioca starch for your sauce thickener and coating for deep frying. Your sauce will be clearer and coating a lot crispier.
Restaurants I did work for used this.
do a starch Orange beef / chicken showdown
He did this on his other channel and yes it was better than flour
@@nimrodofshinar5996 ahh didn't know that. But also if it's better than flour why didn't he stick with it?
@@inflatable_friends ehh probabaly because its just easier to use flour most of the time
The effect is marinating the raw chicken in an orange base, as opposed to not marinating. The difference is because one chicken was "orange flavored" from the Fanta and the sauce, but the other only got the "orange flavor" from the sauce.
The first thing that struck me is how different the US Fanta looks to our UK Fanta - the orange colour is COMPLETELY different. That being said both versions looked super delicious, nicely done Guga :)
UK Fanta looks a lot, actually waaaaaaay more natural in colo(u)r(because it is natural, no artificial colours at all), meanwhile US Fanta looks so insanely unnatural. The orange is too intensely orange, more orange than orange..like neon, dayglow orange. That cannot be fit for human consumption.
USA fanta going for that irn bru look
Looks like cleaner fluid.
im pretty sure thats actually mexican fanta judging by the spanish on the bottle and it being a glass bottle which is rarer in america
@@bigfatchubbybritboy9445 it is as healthy as any soda. The amount of dye needed for it to be unhealthy wouldn’t matter, because the amount of sugar and fluid would kill you long before the dyes would get concentrated enough to hurt you. Learn the basic facts before sounding like a whiney Karen.
One of the variables is that Fanta is different around the world to cater to ingredient availability and what the people of that country/region like/expect in a soda/soft drink. But I'm gonna try it! (Australia)
I love the creativity you bring to cooking, it's beautiful! Would be nice if you try to rehydrate steaks with MDG solution please! (MSG diluted in water)
When I was abroad, the Fanta available was different from the Fanta in the United States. It was more like carbonated water mixed with fruit juice.
You can buy cans of carbonated water in the US. And you can also buy fruit juice. Guess what that means? MIXING TIME.
I eat chicken almost every day. It's part of what helped me lose 82lbs the past 1.5 years. It's about the seasoning. You get creative with the seasoning and preparation to mix it up.
Great job!
82 lbs is nuts. Well done.
Fanta is flavoured with orange peel extract (so is lime, grapefruit, etc) but they basically extracted the pure limeone from the peels and then used sugar and citric acid to compensate for the sweetness and sourness of different citrus
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
They did it years ago from SVE. Just copy this sub-link, still on TH-cam:
/watch?v=wHk275ZOc_Y
In retrospect, I have no idea it's been a long time since I first learned about Guga and SVE. No pandemic vibes right there.
Time flies fast!
Thanks to binge watching Guga videos, I NOW END ALL OF MY SENTENCes like this.
from my experience, Fanta uses different recipes for different countries. And not just cane sugar vs corn syrup, the taste it very different in some countries. It is very possible that in asia they use a different tasting fanta.
100% Its partly down to stricter food laws in Europe. Even the color is different (it's yellow in Europe).
@@edzymods partly due to food laws, but also because of regional tastes. The one they sell in Germany tastes very watered down compared to the one they sell in spain and eastern europe.
@@greenblack6552 you miss understand my post. I was saying 100% that I agree with what you wrote, BUT it's also partly due to stricter food safety laws, and as you said, partly due to regional tastes. They briefly explored this subject as part of my food science deploma.
Yeah that is not an appealing looking orange colour 👀
Asian Fanta is more mandarin forward in terms of flavor and much sweeter
The colour of that Fanta looks nuclear compared to what we have in England. I wonder how different they taste.
The reason why the bottles taste better is because they're made in Mexico and they use pure cane sugar 😊
Carbonated beverages may change flavor and sweetness sensation depending on the container's thermal properties, glass has the best properties, try one of those small cokes that come in the small glass bottle, they have the best glass-liquid ratio.
I was honestly expecting the Fanta Chicken to have the wet batter made out of flour and Fanta (just like mixing flour with club soda) and then also have the orange sauce made out of Fanta too. I was disappointed lol still a great experiment though!
That's close to how I do orange chicken usually... wet batter with flour, eggs, bit of cinnamon, and Trader Joe's orange italian soda, or Whole Foods orange/tangerine italian soda etc., then roll it in a bunch of breadcrumbs and flour, then fry it up and toss it with sauce made from regular orange juice and dried orange zest. Ends up a bit stronger/tangier than the commercial stuff but I like it like that.
The ones in the bottle always taste better because those come from Mexico and there they use different sugars for their recipes. This is the case for Coca-Cola as well
The reason the Fanta in a glass bottle is that it's the "Mexican" Fanta which is made with cane sugar instead of other sweeteners
The reason that Fanta is made in a glass in Mexico is because it's easier to recycle and dispose of than aluminum
@@branflakee4257 that's another reason
I’m not sure that is true anymore
@Magneto Rex it is true I just looked it up it's made with real cane sugar
There are plenty of sodas in plastic and aluminum bottles/cans that have real cane sugar in them instead of high fructose corn syrup. Pepsi has had "real sugar" as an option for well over a decade. That is not the reason they put it in glass bottles. limelemon's assessment is far more believable.
For sauce i suggest. Garlic, ginger, onions stir fry, Fanta orange juice 1 cup, orange jam 3 tablespoon, chicken powder 1 tablespoon, 4 tablespoon light soya sauce, 1 dash of acv, optional orange zest n orange juice. Corn starch n sesame oil. Add the green onion last...Just few seconds before u off the fire.
To discard the Fanta "flavor", try doing the same experiment (the orange chicken preparation), but cooking the chicken in another soda (like coca cola) and see if it still tastes closer to orange chicken from panda express.
Everybody’s so creative 😂
It’s so unusually unusual 😉
I originally went into this thinking that the fanta was going to be in the sauce. Though this might still be something to experiment with.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Awesome tip about adding bits of
batter to the flour for extra
crispiness. I always learn delicious
tips from Guga 👍👍
They said it was FANTAstic
The orange Fanta in America is vastly different from overseas. Make sure to try this with a true Fanta (not the American Sunkist-style version), as God intended!
He used Mexican Fanta, though. It has cane sugar instead of corn syrup. Maybe you're referring to the continent North America rather than the United States of America?
Liquids that are glassed have better taste because they don't have the metal aluminum remnants like the canned soda has.
@guga:
You should try orange chicken with an Oleo Saccharum orange sauce. It's amazing!
You should REALLY mention that you're using the right version of fanta (made with real sugar and not corn syrup). That will make a huge difference when cooking
I worked at a Chinese restaurant and we never did that, its probably a shortcut to save on sugar. Like not every Chinese place uses the same tricks I have seen numerus formulas for Sesame chicken some clear some red.
The description guy should be on the show more often I like how he always breaks down the food
I agree glass tastes better. For can, it tastes good just the first few moments when you open it, and after exposing to air it becomes stale. Same goes for bottle even after putting the cap back on. Glass tastes just as good for however long it's out and the lid is covered. I think glass property has something to do with it.
I love how guga always says he’s guna be honest with us
There are several reasons why soda in bottles tastes better than soda in other containers. Firstly, bottles are airtight, which means that the carbon dioxide gas that gives soda its fizziness is better preserved. This results in a fresher taste and more satisfying mouthfeel. Additionally, glass bottles do not react with the soda, unlike plastic or aluminum cans, which can impart a metallic taste.
Furthermore, the thickness of glass bottles provides better insulation, keeping the soda colder for longer periods of time. This is particularly important during transportation and storage. The lack of exposure to light also helps preserve the flavor of the soda.
Moreover, the shape of the bottle can also impact the taste experience. Many people believe that drinking from a glass bottle enhances the overall enjoyment of the beverage.
In conclusion, there are several factors that contribute to why soda in bottles tastes better. These include airtightness, lack of reaction with the container material, insulation, lack of exposure to light, and shape of the container.
some restaurants actually put the fried meats on ice thats covered with sauce on ice to make the chicken way more crispy which makes it better
Oh boy Guga is having some fun with this wok! Now I want one.
I like to suggest use orange jam instead of sugar. Add a dash of acv to the sauce before the cornstarch water
It makes sense to me. I had chicken boiled in Coca-Cola for the first time 12ish years ago in Honduras. I thought it’s be gross but it was some of the juiciest sweet boiled chicken I’ve ever had.
If you have ever made and enjoyed beer can chicken on a grill, you need to try fanta can chicken. It infuses the whole chicken with orange flavor, even more so if you baste the outside with some fanta as well! It tastes amazing!
Regarding the glass bottle vs can (and vs plastic bottle)
The soda dissolves a tiny bit of the can and plastic bottles. so they end up tasting different.
They cannot dissolve the glass bottle, so they are the "purest" taste.
of course, some prefer the can, some don't care, and such.
Its nearly impossible to find them in glass bottles where i live.
Nah. I'd say, as a Canadian, I'm crazy af eith Ginger Ale. Never had the "glass bottle" variant before, but I did have fanta from glass bottle. It basically behaved like a very fresh Ginger ale. I love drinks that give a kick on th3 backthroat. But I love the Ginger ale from mini-cans, especially Canadian Dry.
I once experimented in making a carrot cake from the box. I altered the original recipe by replacing the oil (or was it the butter?) with a can of Orange soda. Instead if baking it, I steamed it. It came out okay but I missed my favorite part of the baked cake - the crunchy sides. So, that didn't deserve to be kept in my recipe notes... I love chicken (fried, baked, soup, kelaguen, etc..) I wanted to see how this turned out.
Few years back I went to a housewarming party where there was a potluck. I've always been a picky eater, so I wasn't sure what all I could eat, but I came across a huge crock pot of meatballs. The kind you find in Walmart's frozen section. I told myself I'd have a few but soon found myself wolfing down a whole bowl of them and so I wanted to compliment the woman who made them and just who happened to be the new homeowner's older sister. She gave me the recipe, seasonings, cooking time and so on, but she smiled when she mentioned her "secret ingredient" - Cherry Pepsi. I'm getting hungry just thinking about them😋
Can we get the recipe?
It was really simple:
- 1 bag (you decide size and serving) of Walmart brand Great Value homestyle meatballs.
- "A dash" of salt, pepper with "a hint" of onion powder and garlic powder and make sure to stir it in. (Words in "" marks are her phrases not mine)
- Add enough beef broth to cover the bottom of your crock, then add Cherry Pepsi (or whatever's your poison) until your meatballs are almost swimming.
- Cover, then cook on low heat until done. The size/heat of a crock varies, so say 2-3 hours. Feel free to experiment.
Quick tip: If you get the Italian style meatballs, then you don't have to add your own spices/seasonings. Saves time and an extra step.
I'm sorry to say that in the 6(?) years since I've maybe made it twice myself, and it's never as good as the first time😉
There’s a deli in my neighborhood called Benateri’s. In College Point, Queens NYC. They make a chicken dish called Jack Daniels Chicken. I think it’s basically fried chicken covered in Jack Daniel reduction sauce. It is DELICIOUS!!!! You don’t taste the alcohol at all, for those wondering. Just the sweet, JD sauce. I HIGHLY recommend coming here, and try it out!!! Worth the trek. It’s only served on Tuesday’s!!!! So if you’re not gonna be in the city by Tuesday, I’m afraid you’re outta luck.
Never in my entire life have I been so caught between wanting to scoff at something and call it shit while simultaneously going OH MY GOD I NEED TO TRY THIS LIKE YESTERDAY.
in the glass bottle you have a better flavor because in the plastic you have the loss of gas and alteration of the flavor coming from the plastic, and in the cans there is a layer of varnish that coats the inside of the can so that the product does not come into contact with the metal...
Dude when Guga says, *Fanta Chicken* all hear is him say *F***d Up Chicken* 😂😂
The ones in the bottle contain cane sugar rather than normal sugar. That’s why the taste is better. And also glass is inert so it doesn’t cause the taste to change like Aluminum and plastic.
I’d say mix the all purpose with potato starch. And it will give more robust crunchy crust that can withstand the sauce.
The one from the bottle uses real sucrose cane sugar for the sweetener, the plastic bottle stuff uses HFCS and I concur, is not as good. I do the same thing for my coke, always the mexican coke because HFCS gives me stomach cramps unless I have it in small quantities, which a 12oz soda is not. Sucrose does not do this for me unless I have way more and on an empty stomach. Remember sucrose breaks down into equal parts fructose and glucose, which is why the effect and taste are both different.
Considering how fanta tastes different in like every single country, I do wonder if that would make a big impact on the end flavor. Also how to do this recipe “normally” without sous vide. Just marinade in fanta for a few hours?
00:40 my guess is that bottled drinks taste better because the glass is less reactive. Maybe something about the metal of the cans does something to the taste
Have you ever made Dr pepper pulled pork, it's also amazing
aside from different ingredients from country to country, glass is working as a close to non reactive holding agent. That is mostly why the taste is way different to plasic bottles and cans. which taste is most preferable is completely subjective, but having the "real" experience comes pretty much through a glass bottle.
The other day I thought I was swimming in orange soda. Turns out it was a dream. Just a fanta sea
Showing us all how it's done, looks so 🔥
I love orange chicken so this video alone makes me so excited and HUNGRY!
There was a restaurant locally called the Foolish Chicken, and the glaze they put on their chicken used Dr. Pepper and it was SO GOOD.
Its so weird how soda and meat can go well together. When I was younger my mother would every now throw in a pork roast sitting in root beer into the slow cooker and let that go for most of the day.
@@TheGreatThicc A part of it I think is the combination of acid and carbonation tenderises the meat, and then you have the sugars bonding with the meat itself. When I cook hamburger for things like spaghetti sauce or other cooking, I'll sometimes throw in a bit of maple syrup. (I'm Canadian, don't judge me). :D
@@ChristopherLaHaise no judging here, west coast Canadian myself. While I can't really grasp soda and meat I know maple and meat all too well. Even to this day I'll still dip sausages into syrup.
@@TheGreatThicc Syrup goes so well with sausages, eggs, and hash browns..
Guga you should try sous vide a whole eye round roast, THEN cut it into steaks after it’s done and sear each one to finish. I bet that’ll make it tender!
I was not expecting that. Pretty cool.
0:40
Anything tastes better from a glass bottle because there is no plastic. Even cans actually have a thin inner layer of plastic and we can taste the difference.
Always stay away from plastic when possible.
I've heard of Sunny D or similar faux citrus "juices" being used to marinade chicken for fajitas and tacos, and Fanta would be the same sort of idea. I've tried it, and it does work pretty well for the base of a quick-and-dirty marinade.
There's sodas in the bottles are usually made in Mexico with real cane sugar not high fructose corn syrup that's why it tastes so damn good
I use to be a cook at a Chinese restaurant. Nothing wrong with how u prepared the chicken, but to get a long lasting crisp use eggs in the wet batter. Keep the chicken in wet batter for 4-8 hours in the fridge. Drop each piece in fryer by hand (yes, while wet battered)
6-7 min at 350F let cool for at least 10-20 mins re fry for 3-4 min. You will have orange chicken that stays crispy
eggs as in whole eggs or just the yolk bro?
amazing experiment guga you are amazing
Smashed the like button just for the "These chickens look like brains" - "Maybe that's the experiment, Leo" - Cut to Vader "Noooo"
Interesting test man never would have thought about this one !!!
Thank You.
I do like orange chicken, you know what else I would like. A video of you fry aging a steak in garlic and rosemary with a butter binder.
Thanks! That's one more thing to try on my list of 1000 plus!
In Perú they used Fanta to make sweetpotatos sweeter and glazed, but I have only seen this in Ceviche, specially in some fancy restaurants.
I mean alot of people use soda as the basis of sauce. You can use ginger ale for general tso chicken.
On the topic of cooking with soda, you can make an absolutely bomb maui sauce by taking any old teriyaki recipe and replacing the water with coke or coke zero if you're a diabetic, also add a little bit of onion powder and green onions to garnish your meat. If you want a little extra flavor on top of that you can also add the juice from canned pineapples
I soak my ribs & pork ribs in orange pineapple & mango juice blend & it definitely adds a citrus flavor to the chicken especially .
Fanta chicken is now my favorite chicken!! gotta try it!!!