Get your SIX pack and try a variety pack, go to → magicspoon.thld.co/Senpai and use code SENPAI to get $5 off today! Thanks to Magic Spoon for sponsoring today’s video! And Thank you all for watching (:
The potato flake take is kind of bold. I have had that before and it tasted gnarly to be honest. Still a good idea especially when it comes to the economics.
@@rieperthade5711 nah, i don't mess with THC and food. I don't like the flavor itself, and i don't know how different people will react ya know. don't want to ruin anyone's night
I love the statement "he was in ratatouille", because it's so true. Like, just as an actor provides their appearance as their artistic contribution, this guy was /in/ it in the sense of providing his artistic contribution through a recipe!
So, a skeptical me (along with the wife) made the brine yesterday and marinated the thighs 12 hours. Only change was adding potato flakes to the dry. Pulled at perfect temp. Before the fried batter flavors hit me, the FIRST was the AROMA of the BIRD BRINE wafting up my whiffer! 😱😮💨 Then the JUICE came gushing out in my quacker, THEN it was chased by the flavor/texture of the ungodly crispy CRUST! My eyes rolled back in my head like a shark, and I couldn’t talk. No cap, took about 90 secs before the impact of all the flavors & aroma returned me to earth. 🤦♂️ In five decades, I’ve not come within a country MILE of yardbird on THIS level!! Keller’s now on optimistic probation. Time to crack _Ad-hoc at Home!_ 🤘🤘🤘🤘
I like that he does not look like a michelin chef (no offense). He is just vibing in his kitche, cooking some really good chicken and talking about how and why hes doing it. I like the vibe your videos give off
Came across your videos a few weeks ago and im hooked! Congrats on all the growth you deserve it! Im not sure if its the passion you have coupled with amazing recipes, or that soothing voice that gets me but whatever it is you got it! You're definitely going places!
I made this and wow.. this great recipe. I really appreciate the techniques you teach in this. The lemon and rosemary have such a great fragrance and then it becomes subtle after it's cooked. I did tweak the recipe and added more salt (mistake) since I only had 3 hrs to marinate and as Kai suggests you really need 12 to 24 hrs. My chicken pieces were not tempered enough prior to frying so 165 was just barely cooked. Next time I will cook to 170-172. Anyways... Loves your video and techniques. I never deep fry but now with new techniques learned, I'm definitely willing to tackle more deep frying
I just randomly stumbled across ur videos today. And i gotta say, after the first video i just had to subscribe. The passion and the mastery of what you do, in the calm and collected way you do it. Man i love it! Keep up the great work!
Thomas Keller dedicated a lot of his career to perfecting roasted chicken, so I'm gonna go ahead and trust his opinion on fried chicken. I gotta try this out for sure.
@@SenpaiKai9000 I have. That's a man who has really put a lot of thought into everything he could do to make a dish as simple as roasted chicken as good as it can possibly be, and I respect the hell out of that. The comments section of that TH-cam video is comedy gold, though.
Love the way you work with the camera and interact with the viewer. Not too much pizazz but also more than none. You seem genuine. Thats from an outside unbiased perspective. Keep it up man you will go nowhere but up ❤️❤️
Wow. Non chef non cook here. More a person who mixes and heats various products with fingers crossed. But I did this and it was flippin fantastic. Kept oil at 300 and timed it. But aside from that just threw all the other stuff together. Brined. Flour mix. Realllllly good. Thanks from NZ.
This is such a great channel. I laugh a lot and learn a lot whenever I watch. Keep it up man, I think you'll be huge on this site. Also please do a six pack recipe, I've been working on mine for months now and still haven't achieved your god like figure
We used to make this recipe at my work. It gets pretty time consuming for hundreds of people so we dont use it anymore. Thomas Keller is the GOAT, he actually has 7 stars! I got to work for him for a bit, it was quite the experience.
@@SenpaiKai9000 I worked at Bouchon in Vegas. It was when things were opening up during the pandemic. So it wasnt too busy, but we were short staffed for sure. It was always my dream to work there, but just wasnt practical with kids and a family. My old job called me back after 3 months of working there. Got to meet the Goat, and can say I worked there. That's all that matters.
hey man, really enjoying your stuff lately! hope we get more of these full-length recipe videos, your know-how is apparent and your manner on camera is delightful. p.s. what exactly is that plate/round surface you put your pots and pans on to heat? cuz as of rn it could very well be magic in my brain lol
Glad to see lemon juice in the brine. I've heard a lot of chefs say it makes the meat mushy but I have never had that experience even with a v long brine.
Thanks for the video : ) I've never seen someone fry anything in a pan that wasn't on the stove - was that for the video or is it better to fry it in cooling oil?
Making this tonight. Great videos man, you obviously live and breathe food, and it's good to listen to someone who knows exactly what they are talking about!
it's the pith that gets bitter, but remember that bitter is one of the 5 essential tastes. Brings balance to everything else. in moderation of course (:
@@SenpaiKai9000 thank you for replying. I didn't realize bitter as an essential taste. We are so used to sugar, salt and umami flavors. I appreciate your response.
Holy cow or should I say chicken, this recipe looks amazing I’ve tried many fried chicken recipes before not great but this one looks amazing. Happy for you that my mans got a sponsor keep up the great work!
Looked great man, I've still been a little intimidated to try making fried chicken. I love making food, but there are certain ones that still intimidate me lol
Honestly man I was the same way but it's really not that bad tbh. You can use a wok and smaller pieces so you don't have to use as much oil or risk spilling. To check the oil I just drop a bit of flour in and see if it starts bubbling. To check the chicken I take the biggest piece and cut into the thickest bit, if it's undercooked just throw it back in for longer. You can honestly make chicken that's better than kfc or any restaurant. Btw use thigh so that way you don't have to worry about overcooking at all and also putting corn starch in the flour mix makes it extra crispy!
The brine will make for better chicken wings. It will allow you to crisp the outside more without over cooking the inside. You can hit 180 degrees and it should still be juicy.
@@drewkg14 I think you should elaborate. By rating these restaurants all across France, then Europe then the world, along with publishing excellent road maps, before the days of GPS units and smartphone navigation, Michelin gave people a reason to travel long distances more often and yes, the need to replace their tires sooner. Exxon, Esso in Europe, published most of the maps in the US and every car's glove compartment was an explosion of misfolded maps every time it was opened up by the wife who doubled as the navigation unit. I'm not saying women should not drive, it's just that in the map days on long trips it was usually the husband driving while the wife managed the directions and periodically leaned into the backseat to smack the kids around when they acted up. Ah the good ol days!
So I NEED this cuz even after 30 years of marriage (July ‘22) I haven’t mastered this and it’s one of the hubs’ favorite 😃. ❤️from Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
Sorry if this is a dumb/common question, but what is that mat he puts the pot on on the table? Is it some sort of burner or just a placemat type thing?
Thank you for the recipe, it is always interesting to see what goes into the marinating and I will definitely give it a try. My favorite recipe of fried chicken involves carrot/celery/onion/shallot/garlic/red pepper/green onion/pepper/bay leaves/star anise and other sauces in marinating. I grew up with this fried chicken as a kid in Hong Kong and never expected all these ingredients went into this dish as the vegetable would never show up with the fried chicken.
I love the hat you’re wearing! It’s very 2000s (which is coming back in fashion but if you told me you bought this in the 1980s, I would believe you) but honestly it’s stylish in any year if you love wearing it.
![[ENG]How to make Crispy Japanese Fried Chicken learn from the chef at Michelin Bib Gourmand store](/img/n.gif)
Get your SIX pack and try a variety pack, go to → magicspoon.thld.co/Senpai
and use code SENPAI to get $5 off today!
Thanks to Magic Spoon for sponsoring today’s video!
And Thank you all for watching (:
The potato flake take is kind of bold. I have had that before and it tasted gnarly to be honest. Still a good idea especially when it comes to the economics.
Would you ever consider using cannabis infused compound butter on a steak?
Thanks for the great quality content. And you do long form videos really well its a nice chill vibe with really interesting information. Well done.
@@lurmandurman8408 :O not a fan?!
@@rieperthade5711 nah, i don't mess with THC and food.
I don't like the flavor itself, and i don't know how different people will react ya know. don't want to ruin anyone's night
This man is so underrated. Get him to 1 mil
How? We've already subs which is all we can do.
@@veronicafoxx27 for the ppl who haven't subbed yet
@@veronicafoxx27 lmao true dat.
but all your likes, comments and shares are all appreciated (:
fr
No shit
I am seriously loving these long videos
Yea
Love your channel and love this fried chicken recipe! Used to make the same one but that buttermilk and flour trick is a game changer
I saw your buffalo chicken recipe looks amazing!
Thanks Sonny!
Love your channel too dude, glad to see you back posting videos again.
Hope everything has been going alright. 🤙
I'm glad my boi got sponsored but one day you'll be big enough to have your own cereal brand. Make Senpai-Os a reality
you've seen Booty-O's, i'd love to get featured on that lmao
@CafiDaki yea we believe in u! :D
69 liek
how does he cook without a stove im still confused hahahah
Fried chicken like this will DEFINITELY get you invited to the cookout.
I love the statement "he was in ratatouille", because it's so true. Like, just as an actor provides their appearance as their artistic contribution, this guy was /in/ it in the sense of providing his artistic contribution through a recipe!
the genuine enthusiam in the video is extraordinary
So, a skeptical me (along with the wife) made the brine yesterday and marinated the thighs 12 hours. Only change was adding potato flakes to the dry.
Pulled at perfect temp. Before the fried batter flavors hit me, the FIRST was the AROMA of the BIRD BRINE wafting up my whiffer! 😱😮💨 Then the JUICE came gushing out in my quacker, THEN it was chased by the flavor/texture of the ungodly crispy CRUST!
My eyes rolled back in my head like a shark, and I couldn’t talk. No cap, took about 90 secs before the impact of all the flavors & aroma returned me to earth. 🤦♂️ In five decades, I’ve not come within a country MILE of yardbird on THIS level!! Keller’s now on optimistic probation. Time to crack _Ad-hoc at Home!_ 🤘🤘🤘🤘
Yay Magic Spoon. Glad you are getting sponsors.
I like that he does not look like a michelin chef (no offense). He is just vibing in his kitche, cooking some really good chicken and talking about how and why hes doing it. I like the vibe your videos give off
Literally the coolest, and most down to earth foodtuber around. Love the vids dude.
Came across your videos a few weeks ago and im hooked! Congrats on all the growth you deserve it! Im not sure if its the passion you have coupled with amazing recipes, or that soothing voice that gets me but whatever it is you got it! You're definitely going places!
I made this and wow.. this great recipe. I really appreciate the techniques you teach in this. The lemon and rosemary have such a great fragrance and then it becomes subtle after it's cooked. I did tweak the recipe and added more salt (mistake) since I only had 3 hrs to marinate and as Kai suggests you really need 12 to 24 hrs. My chicken pieces were not tempered enough prior to frying so 165 was just barely cooked. Next time I will cook to 170-172.
Anyways... Loves your video and techniques. I never deep fry but now with new techniques learned, I'm definitely willing to tackle more deep frying
One of the few you tubers who’s sponsors I care about. I eat cereal everyday so yeah definitely gonna but magic spoon
Congrats on the sponsorship! Really like the relaxed way you do your videos compared to other food channels.
Making this for the side chick this weekend. Thanks boo!
I just randomly stumbled across ur videos today. And i gotta say, after the first video i just had to subscribe. The passion and the mastery of what you do, in the calm and collected way you do it. Man i love it! Keep up the great work!
I learned more from reading Thomas Keller's books than I learned in my entire tenure at culinary school. That's the 100% truth.
Thomas Keller dedicated a lot of his career to perfecting roasted chicken, so I'm gonna go ahead and trust his opinion on fried chicken. I gotta try this out for sure.
haha have you seen Heston Blumenthal's roast chicken, it's really smart but funny and ridiculous b/c of how long it takes
@@SenpaiKai9000 I have. That's a man who has really put a lot of thought into everything he could do to make a dish as simple as roasted chicken as good as it can possibly be, and I respect the hell out of that.
The comments section of that TH-cam video is comedy gold, though.
BC you got another dog for a DYNAMIC DUO. I will now subscribe. thank you for letting pets have families too
His heating magic never stops amusing me
big video about fried chicken.. you already know its gunna be a banger
7:11 is the "thought I knew everything" lesson of the day for me. Thank you. Can't wait.
Love the way you work with the camera and interact with the viewer. Not too much pizazz but also more than none. You seem genuine. Thats from an outside unbiased perspective. Keep it up man you will go nowhere but up ❤️❤️
Also you get extra points for knowin about that vinegar hot sauce instead haha
This is my first time watching a longer video. You’re actually more entertaining and personable here than on the shorts .
Wow. Non chef non cook here. More a person who mixes and heats various products with fingers crossed. But I did this and it was flippin fantastic. Kept oil at 300 and timed it. But aside from that just threw all the other stuff together. Brined. Flour mix. Realllllly good. Thanks from NZ.
This is such a great channel. I laugh a lot and learn a lot whenever I watch. Keep it up man, I think you'll be huge on this site.
Also please do a six pack recipe, I've been working on mine for months now and still haven't achieved your god like figure
sheet i jus try to walk as much as i can lol
Gotta try this! Looked so crunchy and good! Thanks for sharing the knowledge 🙏
We used to make this recipe at my work. It gets pretty time consuming for hundreds of people so we dont use it anymore. Thomas Keller is the GOAT, he actually has 7 stars! I got to work for him for a bit, it was quite the experience.
I bet it was pretty intense haha. Which place did you get to work at?
@@SenpaiKai9000 I worked at Bouchon in Vegas. It was when things were opening up during the pandemic. So it wasnt too busy, but we were short staffed for sure. It was always my dream to work there, but just wasnt practical with kids and a family. My old job called me back after 3 months of working there. Got to meet the Goat, and can say I worked there. That's all that matters.
@@SenpaiKai9000 actually now that I think about it, when I staged they asked me to make fried chicken for family meal. I was so nervous...
Ooh premixing some of the buttermilk with the flour to make crispy clusters is genius!
hey man, really enjoying your stuff lately! hope we get more of these full-length recipe videos, your know-how is apparent and your manner on camera is delightful.
p.s. what exactly is that plate/round surface you put your pots and pans on to heat? cuz as of rn it could very well be magic in my brain lol
have u find your answer yet? i'm asking the same question
Yeah me too
Glad to see lemon juice in the brine. I've heard a lot of chefs say it makes the meat mushy but I have never had that experience even with a v long brine.
nah vinegar/lemon/any acid tenderizes things like no other!
Another great recipe to try, you are quickly becoming one of my new favorite channels to watch congrats on the sponsor.
Something about this dude is relaxing. Good vibes.
Thanks for the video : ) I've never seen someone fry anything in a pan that wasn't on the stove - was that for the video or is it better to fry it in cooling oil?
just for that sweet lighting (:
Making this tonight. Great videos man, you obviously live and breathe food, and it's good to listen to someone who knows exactly what they are talking about!
Hell yeahhh, gonna do Nashville style fried chicken rn. Thanks for the fire vids
oof send some over
Loving these longer videos my guy
Best cook on youtube
You know exactly what your doing man keep up the great work
Did this wile e Mfer just fry the perfect chicken on his table top off the heat... mind blown. Now I have to try this
Man the attitude of this man.. seriously good content. Otw to 1mil and onwards
Hello, I thought adding the rinds of the lemon creates a bitter solution? Should we just add fresh squeezed lemon juice?
it's the pith that gets bitter, but remember that bitter is one of the 5 essential tastes.
Brings balance to everything else. in moderation of course (:
@@SenpaiKai9000 thank you for replying. I didn't realize bitter as an essential taste. We are so used to sugar, salt and umami flavors. I appreciate your response.
Your always so Calm and collective it's soothing 😌
Daaamn yessss! Can't wait to try this! Thanks for sharing and being your wholesome, awesome self. Kia ora from NZ
Holy cow or should I say chicken, this recipe looks amazing I’ve tried many fried chicken recipes before not great but this one looks amazing.
Happy for you that my mans got a sponsor keep up the great work!
I'm definitely going to try this.
subbed ... dude uses pans and stuff that look like stuff you got in your kitchen ... very inviting
Congrats on the sponsor bro I've been living off your vids for the past couple weeks
Something I've always been taught is to immediately salt your chicken as soon as it's out of the fryer. It was a game-changer for me
definitely trying this
I loved this video I just couldn't stop staring at the tape holding your glasses together man
We are 1/4 of the way to that one million subscriber six pack
Please make more full length videos. Bro I just love you!
Looked great man, I've still been a little intimidated to try making fried chicken. I love making food, but there are certain ones that still intimidate me lol
Honestly man I was the same way but it's really not that bad tbh. You can use a wok and smaller pieces so you don't have to use as much oil or risk spilling. To check the oil I just drop a bit of flour in and see if it starts bubbling. To check the chicken I take the biggest piece and cut into the thickest bit, if it's undercooked just throw it back in for longer. You can honestly make chicken that's better than kfc or any restaurant. Btw use thigh so that way you don't have to worry about overcooking at all and also putting corn starch in the flour mix makes it extra crispy!
Yo, you’re a great teacher and I’m love the longer videos man. Hope you make more
this dude the legit most fun food channels on yt
thanks for all you do man. You lifted my spirits tonight
You really know your stuff man. Instantly subscribed
That fried chicken is looks so delicious lets get senpaikai to 1 million!
I’ve been on a mission recently after buying a deep fryer to find the perfect fried chicken method. Will be trying this this weekend.
The brine will make for better chicken wings. It will allow you to crisp the outside more without over cooking the inside. You can hit 180 degrees and it should still be juicy.
yeah you get a shit ton of lee way when you combo a brine with dark meat
Me when a French tire company rates food 🥵🥵
They started this to wear out peoples tires so they go through more.
@@drewkg14 I think you should elaborate. By rating these restaurants all across France, then Europe then the world, along with publishing excellent road maps, before the days of GPS units and smartphone navigation, Michelin gave people a reason to travel long distances more often and yes, the need to replace their tires sooner. Exxon, Esso in Europe, published most of the maps in the US and every car's glove compartment was an explosion of misfolded maps every time it was opened up by the wife who doubled as the navigation unit. I'm not saying women should not drive, it's just that in the map days on long trips it was usually the husband driving while the wife managed the directions and periodically leaned into the backseat to smack the kids around when they acted up. Ah the good ol days!
Wow, that crunch was extra cronchy.
favorite foolproof brine, 4 cups water 4 tablespoons salt.
Add any and all aromatics. always bay leaves and peppercorns
congrats on the sponsorship! Ima keep my eyes peeled for magic spoon, seems legit
Dood, your videos are so freaking awesome. Just found you a couple weeks ago. You are going places my man. Cheers.
hopefully fam! imma take you with me
Thank you brother for the great content. Really like the long vids and they are really informative
Always gotta temp it dude! I always do especially on the grill!
On my to do list as of right now! Love the brine.
Get this chef 1 million subs! ❤️
definitely trying this recipe
I deep fried it in grass fed beef tallow and it tasted even better.
So I NEED this cuz even after 30 years of marriage (July ‘22) I haven’t mastered this and it’s one of the hubs’ favorite 😃. ❤️from Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
LES GO MY MAN GOT SPONSERS NOW.. CONGO DUDEEEE
thanks for the video
Heyyyy look at you with the sponsorship!! Awesome!!
Great video 👍🏼
we takin over Lauren!
Ah, so that's why Marco Pierre's ratatouille's a bit different, he used the older cubed version instead the thinly sliced one
Loving these longer videos 👌
Sorry if this is a dumb/common question, but what is that mat he puts the pot on on the table? Is it some sort of burner or just a placemat type thing?
Yes its induction burner, it runs on wood
@@BeuBeMaKer hahaha
Chin Frapps Fo Life Baby!
Yoooo a video thats not a Short! hell yeah!
Thank you for the recipe, it is always interesting to see what goes into the marinating and I will definitely give it a try. My favorite recipe of fried chicken involves carrot/celery/onion/shallot/garlic/red pepper/green onion/pepper/bay leaves/star anise and other sauces in marinating. I grew up with this fried chicken as a kid in Hong Kong and never expected all these ingredients went into this dish as the vegetable would never show up with the fried chicken.
Great videos man, love the style detailed but quick and simply explained.
Lovin these new longer vids
OOoOooO senpai getting sponsors?? He is getting famous. Will you remember me when hit 1 mil 🥺
You awesome man, rooting for you so much
that lil joshua weissman papa cluster technique woo
Can’t wait to see the new doggo
Nice, my man got a sponsor! Soon enough you'll have your own flakey salt brand
Magic Spoon, huh? Okay, sounds good!
I had it at Ad Hoc since I live in San Francisco. Hated the price but quality amazing.
we not gonna talk about how this man carried an entire pot of oil across the kitchen?
sigma grindset
Always a fan of your food more than that you are awesome!
If underrated-ness had a channel
Grrrrrreat recipe and perfect technique 👏🏾 👏🏾 👏🏾
I know what I'm doing with my stockpile of chicken today
I love the hat you’re wearing! It’s very 2000s (which is coming back in fashion but if you told me you bought this in the 1980s, I would believe you) but honestly it’s stylish in any year if you love wearing it.
it's been one of the best things i've found at a goodwill. thank you!
I think it was for women but it's for ME now mwahaha
Hands down my favourite food channel!
You should look up Art Smith’s fried chicken. He has the same theory on this.