How A Pro Chef Develops A Recipe From Scratch | Bon Appétit
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- เผยแพร่เมื่อ 24 พ.ย. 2024
- Chris Morocco spent two entire days frying chicken in the Bon Appétit Test Kitchen-but came away with the perfect crispy fried chicken sandwich recipe. Come along for the journey and see how he developed his Gochujang Glazed Fried Chicken Sandwich recipe, step by step.
Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: bonappetit.com...
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Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich
you should try drakes and cornmeal
Excellent result!
I'd love to see more recipe development videos. It's very interesting to watch a recipe come together and can give some ideas how one might want to modify the recipe slightly to better match their personal expectations.
yall really missed out on calling this "Chris-piest Chicken Sandwich"
I love this video. More recipe development videos please! Any meal!
Alternative suggestion: Take the skin off, slice it thin, fry it separately and add it on the sandwich like a bacon or onion straw situation.
I love when Chris is very challenged but is obviously having great fun.
Buttermilk with a seasoned AP flour and corn starch coating after gets you the crispiest chicken. Not even a competition.
First thing I thought of. Where's the classic buttermilk dredge 😢
I was looking for this comment! Thank you! He also should do regular flour with potato starch. The asian style chicken is crazy crispy.
Super cool to see the passion and effort going into this! Chris waking up with real inspiration just shows how much he truly loves cooking
Chicken university.
CU!! 🍗
🐔 yessir
This is exactly what I needed today. Please make more of these.
We have boneless skin-on chicken thighs here in Sweden already :D sometimes they are sold under "chicken steaks"... They're amazing eitherway.
Same in UK. 🙌
Same in Czechia
Wish we would wise up in America... makes no sense to not have it. It's easy as balls to pull the skin off if, for whatever reason, you don't want it. This is what happens when you defund education.
Same in switzerland 😊
Same in Washington.
I can watch Chris doing stuff like this for hours on end, really!
No pickle brine test?
I miss seeing the OG BA Crew in the background.
Koreans have mastered fried chicken and what they use is….. potato starch (go figure)! Also double frying allows for the crunch factor. Surprised Chris didn’t brine the chicken in milk (common chicken frying practice) to eliminate gamey chicken smell as well as adding flavor to the protein.
SKIN-ON boneless fried chicken first threw me for a loop. Then came the vodka wash in thhe breading station. This episode felt unhinged. I appreciate Chris' adventurous spirit!
Your caption doesn't remotely represent how much teaching about recipe development is in this video. ❤
in germany you can actually buy deboned skin on chicken thighs
they are called chicken racks
Wie genau bestellst du das an der Fleischtheke?
Laughter is brightest where food is best.
19:40 she said all that & he probably was thinking the whole time “yeah, I’m not doing none of that” 😂
Chris Morocco is the best geeky chef ever!
Alton brown
Come to the UK, boneless skin on thighs are available by the kilo in most supermarkets, let alone any decent butchers
I was hoping for a quick cook through of the end recipe at the end of the video. You guys used to do that.
that crunch gave me goosebumps ...
Appreciate the recipe development but I still think Kenji's is much simpler and also gets the desired result.
Do you really think a guy like Kenji that has written a sciency cookbook never did complex recipe development?
It's 10pm and I'm hungry. Thanks.
The experimentation with Vodka is so crazy to me, i love it!!
here in hong kong, we always have boneless skin-on chicken thigh sold at the frozen aisle in supermarket. one of the easiest and tastiest thing to cook with
Envy!
Here in Costa Rica you can get boneless chicken thighs everywhere. Also ground chicken meat (ground pork too).
But do you have them with skin on
Who tf takes the skin off a chicken? Heathens.
I think it would be a cool video to do a wine interview with Chris and Andre Mack. See if Chris’s palate can pick up on the wine.
Love this video, wish there was a part two if just the final recipe so i can watch that without confusing myself or having to skip around
Chris is a true artist in the kitchen! 🩷 Love him and his language “invites another bite”
Coming back to say I was NOT expecting him to dab in the year 2023 upon completion of his chicken sandwich 💀
Y’all sleepin. Ekiben’s Neighborhood Bird already exists and is in a league of its own.
Love your segments chris!🎉🎉🎉🎉🎉❤❤❤
Chris just gentrified fried chicken 😂😂
Anytime I make chicken thighs I debone and keep skin on. Skin on of course offers more flavor and texture and deboning makes it cook faster and provide more surface area for seasoning, rubs, or marinades.
you should look up matty mathesons squad fried chicken recipe
I really wish you covered more on the note taking you do when developing a recipe.
Chris Morocco + Project Farm collab ASAP!
i would put "NEW DAY, NEW ME, SAME CHICKEN" on a motivational poster
Hey Chris, in europe you can ask your butcher to take the bones out, but they don't debone them first, because of the expiration-date (if you write it like that) :)
I miss the OG "Making Perfect"
Just bought Pollo Fino yesterday in my local store. You can get it everyday and it's pretty affordable.
Best dab I’ve ever seen.
This was exhausting - but clearly delicious
It's funny how many comments are some version of "THE OBVIOUS BEST VERSION OF THIS DISH IS.." [wide array of different regional and cultural techniques and ingredients, many of which Chris tries at least once]. Like, do I think Chris is even a little bit "thorough", let alone exhaustive here? No, probably not. I think the scale of these videos is probably too limited.
But people have a way of confusing "most familiar" with "best". And sometimes you do need someone to break some assumptions and just see where it takes you. For better or worse.
Feel like corn flour is getting slept on. New England pubs use it for breading, and it gives a really nice golden brown. Won't give you the crispiest crust, but you could try mixing it with another starch, and it's a nice option for folks that care about gluten free--not that I do.
For the love of gods, yes! More skin on chicken in stores!
Love watching the process! More of this!
Do you need a specific pan to fry chicken. What type/brand of cookware are you using ?
Nope. Just something with high sides. He is using a dutch oven
New Chris video, omggggggg!!! :33333
Make the pasta with the ridges on the inside and out please
If you want your fried food to be crispy add baking powder. Also make sure you dry it first but that's frying 101. Baking powder is the secret ingredient. Something to do with science that I can't explain.
We get boneless, skin on chicken thighs in the regular supermarket and use them for making curry’s
You should try the double fried chicken sandwich at Sol Ave. Kitchen in Moorhead MN!
Everyone in the south facepalming watching this guy try to reinvent the wheel
Buying skin on chicken thigh in Australia is no issue
Skin in boneless thighs are called pollo fino in Germany. Strangely there are no skinless boneless thighs to be had anywhere to my knowledge 😅
Uk must be a few years ahead, we've had boneless skin on thighs pre packed for years!
Wegmans, a grocery store chain in the Mid-Atlantic region, sells boneless, skin-on thighs.
Fun to watch, but kinda wild how many variables he adjusts on each version.
Spice, not just heat, is an acquired taste. Too many people are auto shut down on the word "spicy". Expand your palate. Try it. Decide if its worth it. Try again and again, go to restaurants you normally wouldn't, build an experience base of flavor, dont be just a PBJ person all your life.
I don't understand why they have boneless skinless chicken thighs and not with the skin on option, especially at my local stores in NYC. Is it not that popular here?
Looks fun but I've never had trouble getting the chicken VERY crunchy using flour. Deep fry flour and it will get hard as a rock (?)
I’d eat that! Yummy Chris.
FYI we do have boneless chicken thighs here in the Middle East in the country of Saudi Arabia 🇸🇦 😅
You can get boneless skin on chicken thighs at local supeermarkets here in Australia
Experiment was missing other types of starches, milk, corn meal, bread crumbs, flours, air frying, and oils. It is a stretch to say he came up with the crispiest recipe.
I never would have expected vodka to be such a key ingredient in a chicken sandwich.
I'm sorry, do you guys not have boneless skin-on chicken thighs in America? In Brazilian supermarkets it's like super easy to find them.
We do, all over the place. Maybe just not in NYC.
I’d eat any version of this sandwich tbh
boneless skin-on chicken thigh meat is the norm in here in Japan. And looking at the comments, North America might be the odd one out on this one.
Nope. We have them all over the place in the US.
@@bretling really? Then what's Chris talking about lol
@tonini617 New Yorkers live in a bubble.
What brand of knife is that?
oh wow i havent seen bon appetit in forever..
try potato starch! its a game changer.
GOLD
This video kind of scratches that Gourmet Makes itch. I see you.
Yall aren’t slick this is basically Gourmet Makes 🤭 but we aren’t complaining
Brine your chicken in pickle juice, coat in seasoned flour with baking powder, fry. Thank me later
Now make the ultimate chicken and waffles.
In the kosher world, we have skin on and boneless chicken thighs. Its called Par-giot
Now it’s time to do this video but with fish instead!
Chris Morocco is my second favorite Bon Appetit personality, but I love me some Molly Baaaaazzzz!
Boneless, skin-on chicken thighs -- YES. PLEASE, GROCERY STORES
I wish Chris Morocco would go somewhere less problematic. I'd watch a whole show with just him, but a lot of the BA shows now are just boring.
Buttermilk wasn’t worth a try??
In the recipe , he said buttermilk takes at least 24 hours to make a difference.
@@kelgbrown007 As a brine yes, but I think using it instead of the egg wash would’ve been worthwhile. Or even just the egg whites instead of the whole egg.
In Japan boneless skin on chicken thigh is common!
I don't get why cheese isn't a given on a chicken sandwich yet is on a burger, if I'm having a sandwich with meat on it I want cheese too
Chris why wasn't Baking Soda consider? Salt?
Just southern fry the chicken. We all want it.
boneless skinless chicken thighs are already a thing down here in texas
Surprised there wasn't any test using buttermilk or pickle juice
Boneless skin-on chicken thigh is very common where I am. 😂
Why do people call hot food "spicy"? To me, spicy means lots of spices, while hot means it relies on some kind of pepper-chile or peppercorns-is involved. Spicy I can tolerate, but anything with hot peppers doesn't go through my intestinal system without causing havoc.
I would say spiced to say something uses lots of spices. In the UK spicy is very closely tied with hot. It's virtually a synonym and I would assume hot if you said spicy. It's only a turn of phrase though. You can say what you want.
Also you can build a tolerance. Spicy hot food is amazing.
"What if... I drank the all Vodka and passed out and then order KFC" Win win win LOL!
Hey Chris! Where's our salt brine into fry then sauce, then sand.
Who doesn't want to whip out a handful shots of vodka to make a sandwich..?
Sysco used to supply skin on boneless thighs.
I know I've bought boneless skin on chicken thighs in the past.
It is available in some locations.
dear lord