WOW thanks for this research. I think I going to use cornstarch, but if I can find the potato perhaps I will mix the two. HELP: Perhaps you can suggest a replacement for the fish sauce in this recipe? I have acquired a rare fish allergy from a grandmother that I never met. 🤧 🙃
@TubeSurferGeek same, these mfs spreading like an epidemic, like cant they just invest more time in their content to make it better instead of just plugging. I say we just report their comments and channels
3/4 Cornstarch and 1/4 flour or all cornstarch and a club soda slurry with baking powder and dash of paprika for colour is my magic base for any deep fried food. I do salmon fish and chips for my teens all the time(it’s a big thing on Vancouver island where I’m from) and it’s the only batter that can hold up to the oiliness of salmon…it’s perfect for anything..,onion rings,fish,chicken wings!
Instead of using just normal water for the batter, if you use tonic water or seltzer it will bring that airy crunch factor to the next level. You should give that a try sometime and see the difference. It’s quite astonishing actually. Overall though great video!
Sony you're killing me man I haven't even gotten to the end of the video yet and I'm hoping that you do the combination 40% wheat flour 30% corn starch 30% potato starch
Just like Sonny did an epic grind blend for the perfect Burger those starch blends can give you the best of both worlds and make them very complex never forget the best fried chicken marinade in history is buttermilk pickle juice and Frank hot sauce
@@lowdownone It was a short I think just talking about a basic Burger at the end of the day a good blend starts with mostly Chuck and then you can add short rib skirt flap or something leaner if you want a more healthy Burger like eye of round
This videos comes at the right time. We do taste testings for our small food business were we also wanna offer chicken wings. Like seriously. The food tasting is tonight and i havent perfected the crunch. Thank you for that. Will try it your way👌
Hell yeah the frig just got the BIG CRUNCH We never used sweet potato cornstarch I promise next batch of wings we’re going to try TDCC recipe! Thanks Sonny!
For really crunchy wings I do the same thing I do for extra crispy fried chicken: dredge in seasoned flour, dip in batter, and then dredge again in seasoned flour. Of course, it adds some calories and needs to cook a bit longer. But it's worth it.
The maillard reaction takes places more quickly in used oil than in clean oil, so part of the reason why the brown rice flour browned more is that the oil had already been used for all the other cooks. Also, your batters may have been composed of the same ratio of flour to water, but they were of very different consistencies because different flours will have different absorption capacities. Might be worth doing a comparison of equally viscous batters next time.
You should do a part II of this video and try: - White Rice Flour like they do in Thai Fried Chicken - the flour/batter mixture they use for Korean Street food style fried chicken - Try blending percentages of some of the flours/starches you used in this video to see if a combination can yield you better results than on their own - Lastly, instead of water, use carbonated water and an egg when making the batter to see if it changes the end result. You could really make an awesome comparison video series on this topic that tons of people would love to see Kudos on this one 👍
Agreed. I was expecting to see how various blends would compare because I always see people say they mix flour and cornstarch and whatnot. A tiny bit disappointed in this video but it definitely helps set some bases.
Thank you for re-posting that sauce recipe, I was looking thru your library and couldn't find it. I've tried it and it hooked me immediately, somehow I lost the bit of paper with the recipe on it. Thank you so much for re-posting this! As for the batter I use half cornstarch and half all purpose flour, for me has the best taste and consistency.
Another thing with bigger chickecn pieces: I like to steam the chicken peices Asian style first and then cool them in the fridge. That way I can steam a bit of flavour into the meat, it’s really tender and it retains all the juice when subsequently deep fried - and the cooking time is shorter which means that the batter does not burn before the chicken is done to the bone. THAT helps to preserve the taste of any spices added to the flour mix, because they are not simply fried and burned into oblivion.
corn and potato blend. mix them with water to make ooblek. let the hydrated starch fall to the bottom of the bowl and pour off excess water. mix in all wings at once, the wings will provide enough moisture to loosen the ooblek to a batter. coat and double fry. top tier korean wings.
The best fried chicken I've had comes from mixing rice flour and potato/corn starch at 3:1 ratio. There's a huge difference between crispy and crunchy. Sad to see that method isn't here. I definitely want to try some different starches.
My mom absolutely loves you! We were watching this and half way through asked if you “still do the refrigerator thing” 😂. I said “stay focused!”, but I was actually wondering when it was coming and we cracked up when the notification popped up. Great video as always. We have potato and corn so I’d like to try to mix those but she went on Amazon and ordered some sweet potato because you said so. Cheers!
Awesome! I do hope you consider recreating the experiment with the more common dry breading method, though. I'll try the cornstarch on my own some time. Good stuff!
Hi Sonny. I have a few starch experiments which I hope you'll cover in a few other videos. 1) Which starch combination is best? For example, if you combine corn starch with sweet potato starch, will you gain superior crunch as well as that chewiness? 2) Do certain starches work better as a batter than a dredge (and vice versa)? 3) Which yields a better result? Dredge first and then batter next, or batter first and the dredge next? Hope you do these videos soon. Big fan of yours, as always.
I remember when chicken wings and drum sticks were so cheap. I'd stock my deep freeze with them and make them all the time. Now they are so over priced they're almost like a luxury food.
When it comes to the absolute best fried chicken game, you can cry, hate, laugh, it is quang tran’s, hands down the best of the best.. Big Shout out to quang!
What I do is mix 50/50 cornflour with all purpose flour. I believe it's similar to what korean fried chicken does in korea. Just like the way you make your sauce at the end, instead of siracha, it;s gochujang for the spice. I have COVERED it in sauce, and then put the left over in the fridge and find them still crunchy 24hrs later. Yes, I was surprised too! covered with sauce, still crunchy? I was quite surprised.
Me too! Korean wings. Still make buffalo wings now and then, but the wings with gojuchang sauce are my favorite. Have to make double the normal amount so there ARE leftovers. 🙂 50/50 corn starch and APF.
What about blends of these? Guga did a comparison of cornstarch, flour, and 50/50 cornstarch mixed with flour, and found the blend to work amazingly well. I'm curious to see you test blends of starches.
Just have to say, Sonny, and I have to be careful here because I don't want you to struggle to get through doorways because your head has enlarged too much.😂 But I'm forever grateful that you started making these videos, and showed us that there are many great chefs out there in the world other than the BFs, GRs, etc. I much prefer your style. Keepin' it real. I have learned more from you than all the big wigs combined. Thanks for coming out of the shadows man. Love ya buddy.
Which one looked the best to you??
All of them sonny 😮
Probably corn starch; but now I’m excited to try your first pick Sonny, thanks!!
Best fridge destruction yet btw
WOW thanks for this research. I think I going to use cornstarch, but if I can find the potato perhaps I will mix the two.
HELP: Perhaps you can suggest a replacement for the fish sauce in this recipe? I have acquired a rare fish allergy from a grandmother that I never met. 🤧 🙃
Indonesian fried chicken still the best, you should look video "resep fried chicken" we only use flour and baking soda
Should have tested it after saucing them up too
I just threw my fridge off the balcony ❤️
@TubeSurferGeek same, these mfs spreading like an epidemic, like cant they just invest more time in their content to make it better instead of just plugging. I say we just report their comments and channels
awesome, any pics?
great work
Don't try to one up our boy.
Lmfaoooo
3/4 Cornstarch and 1/4 flour or all cornstarch and a club soda slurry with baking powder and dash of paprika for colour is my magic base for any deep fried food. I do salmon fish and chips for my teens all the time(it’s a big thing on Vancouver island where I’m from) and it’s the only batter that can hold up to the oiliness of salmon…it’s perfect for anything..,onion rings,fish,chicken wings!
Instead of using just normal water for the batter, if you use tonic water or seltzer it will bring that airy crunch factor to the next level. You should give that a try sometime and see the difference. It’s quite astonishing actually. Overall though great video!
yeah those can take it up a notch, beer works well too
Thanks! 👍
I’m trying this today!!!!
Beer also works great.
Just make sure it’s not an IPA unless you want that bitter hop flavor in your chicken
Sonny takes down the fridge again with great food. Always a pleasure to watch him work.
Max Power is the only way
@@thatdudecancook i suspect you bought a new fridge, and i demand you destroy it
@@thatdudecancook how many fridges you got?!
Dude you never disappoint! 😊
Best TH-cam chef on the planet.
However i dont know if the fridge is going to survive any longer.
Sony you're killing me man I haven't even gotten to the end of the video yet and I'm hoping that you do the combination 40% wheat flour 30% corn starch 30% potato starch
I haven't even messed around with combos yet, on the fridge I do combos all the time
Is that a well known blend? Sounds good but I never heard of it
Just like Sonny did an epic grind blend for the perfect Burger those starch blends can give you the best of both worlds and make them very complex never forget the best fried chicken marinade in history is buttermilk pickle juice and Frank hot sauce
@@yetiatlarge555 which video was that? Sounds good
@@lowdownone It was a short I think just talking about a basic Burger at the end of the day a good blend starts with mostly Chuck and then you can add short rib skirt flap or something leaner if you want a more healthy Burger like eye of round
This videos comes at the right time. We do taste testings for our small food business were we also wanna offer chicken wings. Like seriously. The food tasting is tonight and i havent perfected the crunch. Thank you for that. Will try it your way👌
you definitely must try out the thick sweet potato starch, its uniqueness makes it a clear winner for me anyways
@@thatdudecancook thank you..your advice is highly appreciated😊
@@thatdudecancook I will get some from Amazon to experiment with. However it seems difficult to find them in bulk commercial size.
You have started to become one of my favorite chef TH-camrs...
Going to be a used fridge for my backyard tomorrow.
I am humbled John! thank you
I would love to see you combine different ratios of these to get the best synergistic winner.
I like this new style of video that you're doing. It's more professional and relaxed than some of those super fast short reels you've done. Thank you.
This kid is just unstoppable in a wonderful way!!!! There's no end to his culinary greatness 💯
Best fridge timing yet, kudos to editor
Hell yeah the frig just got the BIG CRUNCH We never used sweet potato cornstarch I promise next batch of wings we’re going to try TDCC recipe!
Thanks Sonny!
it's a must try Joe!
But for real the marinade is good and the finishing sauce is epic well done bro
you know it!
For really crunchy wings I do the same thing I do for extra crispy fried chicken: dredge in seasoned flour, dip in batter, and then dredge again in seasoned flour. Of course, it adds some calories and needs to cook a bit longer. But it's worth it.
Half rice-flour, half all-purpose is my go-to starch batter and works very good for wings
I was going to say that a combo of sweet potato starch and cornflour might get the best of both worlds.
I like to do 3:1 potato starch to AP flour.
The maillard reaction takes places more quickly in used oil than in clean oil, so part of the reason why the brown rice flour browned more is that the oil had already been used for all the other cooks.
Also, your batters may have been composed of the same ratio of flour to water, but they were of very different consistencies because different flours will have different absorption capacities. Might be worth doing a comparison of equally viscous batters next time.
Good point. I do believe rice flour generally does brown or burn a little faster than regular flour, maybe because its a little sweeter …
🤯🤯🤯
esp if it has bran bits @@whynottalklikeapirat
@@janem3575 From Bran the Broken?
You should do a part II of this video and try:
- White Rice Flour like they do in Thai Fried Chicken
- the flour/batter mixture they use for Korean Street food style fried chicken
- Try blending percentages of some of the flours/starches you used in this video to see if a combination can yield you better results than on their own
- Lastly, instead of water, use carbonated water and an egg when making the batter to see if it changes the end result.
You could really make an awesome comparison video series on this topic that tons of people would love to see
Kudos on this one 👍
Agreed. I was expecting to see how various blends would compare because I always see people say they mix flour and cornstarch and whatnot. A tiny bit disappointed in this video but it definitely helps set some bases.
I have been pondering this question for years but have been too lazy to test it myself. You have no idea how satisfying this video was bruv
Thank you for re-posting that sauce recipe, I was looking thru your library and couldn't find it. I've tried it and it hooked me immediately, somehow I lost the bit of paper with the recipe on it. Thank you so much for re-posting this! As for the batter I use half cornstarch and half all purpose flour, for me has the best taste and consistency.
Another thing with bigger chickecn pieces: I like to steam the chicken peices Asian style first and then cool them in the fridge. That way I can steam a bit of flavour into the meat, it’s really tender and it retains all the juice when subsequently deep fried - and the cooking time is shorter which means that the batter does not burn before the chicken is done to the bone. THAT helps to preserve the taste of any spices added to the flour mix, because they are not simply fried and burned into oblivion.
corn and potato blend. mix them with water to make ooblek. let the hydrated starch fall to the bottom of the bowl and pour off excess water. mix in all wings at once, the wings will provide enough moisture to loosen the ooblek to a batter. coat and double fry. top tier korean wings.
Nice comparison! I've always used 50/50 AP & corn starch, but definitely going to try straight corn starch next time!
Me too!
I tried it a month ago when I ran out of flour. Never looking back.
I like the combo of the two
Ohhhh my GOD, I love those fridge beatdowns SO SO SO MUCH 😂 It's so funny and it makes me feel so good.
Beating up your fridge has got to be my favorite channel gimmick its always so funny 😂
Yesss! Another video from Sonny! 💖 These all look so delicious!
The refrigerator kick was the best yet! Thanks for the deep frying tips
This is epic. These blessed specimens would give me joy for a lifetime, except for the brown rice...
The best fried chicken I've had comes from mixing rice flour and potato/corn starch at 3:1 ratio.
There's a huge difference between crispy and crunchy. Sad to see that method isn't here.
I definitely want to try some different starches.
💯💯💯
My mom absolutely loves you! We were watching this and half way through asked if you “still do the refrigerator thing” 😂. I said “stay focused!”, but I was actually wondering when it was coming and we cracked up when the notification popped up. Great video as always. We have potato and corn so I’d like to try to mix those but she went on Amazon and ordered some sweet potato because you said so. Cheers!
U know it's a great cook when that fridge just gets that extra amount of abuse...love all the great content sonny your awesome
Yes ! I love comparison videos like this ! Especially with chicken wings !!!
3 parts APF and 1 part corn starch is what I do to find the best texture and crunch. Thanks for sharing!
Sonny! I'm still waiting on that cheesesteak video titled "its Always Sonny In Philadelphia!" Or since you're in Texas, "Its Always Sonny In Texas"
You took it easy on Fridge… I think you’re developing a soft spot
That sauce looked so good and easy to make! What’s even better, I have those exact ingredients too! Cheers for that Dude.
New house videos been a 10/10!
I went with the corn starch. 100% will do that again and try the seltzer water in it. Family loved it.
Why do I watch these videos when im hungry xD
I wasn't hungry till I watched the video.
I like that the fridge element is slowly taking over the show.
After your epic frigid attack I'm listening to Metallica destruction inc
one of the best cooking channels on youtube! please keep the awesome videos coming!
Thanks for this mate. These flour’s work for fish too. Absolutely my favourite cooking channel to watch. Cheers mate 👍
honestly probably would go for the first one because it’s the most common and is always good
Awesome! I do hope you consider recreating the experiment with the more common dry breading method, though. I'll try the cornstarch on my own some time. Good stuff!
Friggin love you Sonny, you're such an awesome dude!
Dude! I love these experiments you do. I can’t wait to try the corn starch wings. Thanks!!
I’ve watched this like, five times since it was released. So helpful and interesting!
Should of did a mixture of ALL THREE!!! Potato, flour, and corn starch!!!! What most restaurants do!
You had no mercy on that fridge !!!!
Good job on the long-form. I learned a lot, from a fellow home-chef. Win for the corn, looking to try the sweet potato.
Hi Sonny. I have a few starch experiments which I hope you'll cover in a few other videos.
1) Which starch combination is best? For example, if you combine corn starch with sweet potato starch, will you gain superior crunch as well as that chewiness?
2) Do certain starches work better as a batter than a dredge (and vice versa)?
3) Which yields a better result? Dredge first and then batter next, or batter first and the dredge next?
Hope you do these videos soon. Big fan of yours, as always.
See the video isn't complete without the ref being killed. Ya know we love it
Bro..U R the BEST!!!!! That final kick to the fridge..LOL!!!!!!!!!!!
Can you please make a video of the best flour and method to use for plump & juicy and not overly doughy Chinese sweet and sour prawns??? Thank you!
I’ve heard of people using auntie May pancakes mix with baking soda/ starch and spices and it’s hands down the best batter
Potato starch is better for sauces. The sauces hold onto their viscosity, whereas corn starch sauces seem to thin out quickly.
came for the chicken, stayed for the fridge abuse
That wing sauce sounds awesome. For shiz and giggles I'll blend the different starches together with flour.
One of my favorite channels!! Always great work!
That was awesome I love watching you ! Smiling
I remember when chicken wings and drum sticks were so cheap. I'd stock my deep freeze with them and make them all the time. Now they are so over priced they're almost like a luxury food.
When it comes to the absolute best fried chicken game, you can cry, hate, laugh, it is quang tran’s, hands down the best of the best.. Big Shout out to quang!
Sonny and fried chicken recipes. A match made in taste town heaven.
The Korean Fried chicken double fry method makes any fried chicken better.
Looking fwd to watching you cooking while eating my breakfast..
What I do is mix 50/50 cornflour with all purpose flour. I believe it's similar to what korean fried chicken does in korea. Just like the way you make your sauce at the end, instead of siracha, it;s gochujang for the spice. I have COVERED it in sauce, and then put the left over in the fridge and find them still crunchy 24hrs later. Yes, I was surprised too! covered with sauce, still crunchy? I was quite surprised.
Me too! Korean wings. Still make buffalo wings now and then, but the wings with gojuchang sauce are my favorite. Have to make double the normal amount so there ARE leftovers. 🙂 50/50 corn starch and APF.
dude you should use white rice flour for frying
its holds really well and it didnt brown as fast as brown rice flour
Corn starch with ground up Corn Flakes FTW.
All look good. Pants coming off.
What about blends of these? Guga did a comparison of cornstarch, flour, and 50/50 cornstarch mixed with flour, and found the blend to work amazingly well. I'm curious to see you test blends of starches.
From my laptop they all looked good except the brown rice flour. The sauce looks crazy. Will definitely use that.
I like coating in batter too, saves a lot of cooking oil.
I follow lots of cooking channels but I have to say you are the most entertaining.
If you know you know!
Finally I know the answer. Thank you for making the world a better place.
Dude, that sauce is awesome! Just getting into cooking after 30+ years of living and made some bomb chicken with this sauce! You're awesome dude
I don't use any coating at all with chicken wings and they come out insanely crisp when cooked properly.
This video made my day!!!!
Thanks!
Thank you, Hope!
Short film, you and the fridge, high action- buddy cop comedy
loudest laugh with that beaten ref at the end haha
Wheat Dextrin + Starch of your choice. That's the real secret to strong, long-lasting crispness for your fried chicken.
Definitely upping the content. Haha. As always fun to watch and I am excited to try these recipes.
When I want extra crispy wings but not the breading, I toss them in fine ground corn meal.
My fridge just filed a restraining order against me 😂😂😂😂😂
That Chinese 5 spice 🤤
I like a 1:1 rice flour/corn starch mix.
I would like to see a dry - wet - dry dip before frying these.
Just so you know you're the source of my football Sunday menu. Always excellent recipes and quality content
A truly epic fridge beat down….
Dag Nabbit, I've been trying to watch an old western all afternoon on TH-cam but I can't seem to get off this channell.
Love all your videos; Loved this one most.
EPIC wings! Love love the fridge assault 😂
been watching this guy lately , great work, wondering does he ever make pizza? love to see that
I knew it was going to burn as soon as you said BROWN rice flour. white rice flour and tapioca starch for frying used in videos on youtube
Just have to say, Sonny, and I have to be careful here because I don't want you to struggle to get through doorways because your head has enlarged too much.😂 But I'm forever grateful that you started making these videos, and showed us
that there are many great chefs out there in the world other than the BFs,
GRs, etc. I much prefer your style. Keepin' it real. I have learned more from you than all the big wigs combined. Thanks for coming out of the shadows man. Love ya buddy.
the only thing happening to my head Is I am going bald 😂 I appreciate the kind words David
Try panko with the wet and dry dredge. THE BOMB!!!!
350° best temp to fry!
5:50 I was hoping for a fridge smash
Yeah I was expecting an elbow drop.