Every Way to Cook Fried Chicken (32 Ways)
HTML-код
- Опубликовано: 22 июл 2023
- If you’re struggling, consider therapy with our sponsor BetterHelp. Click
betterhelp.com/weissman for a 10% discount on your first month of therapy with a licensed professional specific to your needs.
Fried chicken is everything to me.
Get My Cookbook: bit.ly/TextureOverTaste
Additional Cookbook Options (other stores, international, etc.): bit.ly/TheJWCookbook
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Recipe: www.joshuaweissman.com/post/e... 
Хобби
I want a "But Worse" series. Where you take dishes from super fancy, high end restaurants and recreate them as simply as possible. And you're limited to only the most basic kitchen appliances that the average adult would own. Exclusively shopping at Walmart would be the cherry on top.
definitly
That would be amazing, I would love to see this someday
That's make no sense. You have But Cheaper. Most of the things you can do having knife and one pan, but if you are talking about molecular gastronomy, its impossible
This would seem cool until he starts putting things like spiders and batteries into his meal. It’s really easy to make something bad.
lmfao josh please do this
I know these videos probably take significantly longer than the single dish videos, but these are super fun. Love seeing the taste testers put their two cents in to get some interaction from the crew behind the scenes! Lol
Taste testers were the worst and showed how ignorant Americans are
653 likes and 1 deleted comment, let me fix that
Thanks @@henrashswimz
That Chicken 65 was criminally mistreated in the spice / marination / drudge phase. But the chongqing chicken looked just about flawless, and the final “best of the best” Frankenrecipe looked awesome.
True chicken 65 is great
That person who judged must be served some Indian muscle 💪 💀
I don't think those judges are sophisticated enough to appreciate anything but the simplest deep fried chicken possible.
RAHHHHHH🦅🦅🦅🦅🦅'MERICAAAAAA🇺🇸🇺🇸🇺🇸🦅🦅🦅🦅
Definitely the mouth breather on the left at least.
they rated anything with sauce the best, which i thought was hella unfair
The end chicken looked so good! Would have been nice to see the judges's opinion of the final dish.
Right
Yeah that just didn’t make sense! Well now that I think about it, they probably didn’t like it that much and he cut it out!
Exactly what I was going to say!
Cause it caught Ls across the board 🤣
I was waiting for this. He might have cut it out 😂
“take like chicken but i don’t feel like it’s fried chicken” has to be the dumbest sentence 💀 17:48
That guy made this video unbearable
Methods
1:13 Air Fryer 3pts
2:26 Shallow Fried 20pts
2:55 Broasted 9pts
3:31 Oven Fried 7pts
4:00 Pan Fried 26pts
4:35 Deep Fried 28pts
American
5:23 Chicken Tenders 22pts
5:46 Popcorn Chicken 26pts
6:17 Nashville Hot Chicken 27pts
7:44 Buttermilk 27pts
8:12 Barberton 8pts
8:56 Chicken Fries 21pts
9:15 Chicken Nuggets 21pts
9:46 Orange Chicken 30pts
10:30 Buffalo Wings 30pts
International
11:46 Ayam Coreng 18pts
12:12 Torikatsu 22pts
12:41 Schintzel 24pts
13:16 Pollo Frito 14pts
13:52 Chicarròn De Pollo 23pts
14:20 Frango À Passarinho 14pts
14:57 Chicken 65 15pts
16:18 Hat Yai 26pts
16:53 Hakka 16pts
17:53 Thattukada Chicken 12pts
18:29 Yan Su Ji 25pts
19:08 Karaage 28pts
19:42 Chicken Kyiv 23pt
20:38 Chicken Cordon Bleu 27pts
21:01 Har Cheong Gai 5pts
21:53 Chongqing Chicken 29pts
23:00 Korean Fried Chicken 27pts
Not all heroes wear capes
thanks
I wish this was pinned
Thank you kind citizen
legend
I swear. If I hear "it's not fried chicken" one more time about a receipt that HAS YOU FRY CHICKEN, I am going to die.
Yeah, I'm only 20 minutes in and I'm sick of listening to their dumb-ass opinions about it, they rate low because they don't think it's fried chicken? Wtf is that, tell us how you rate the taste, ffs!
Josh grew his channel by putting in the work, and 8 million subscribers later he's still doin it. Full Respect.
You're joking right? He stole every single recipe from Edgar Allan Poe's repertoire.
Josh is also the cringiest person ever
@@Cujucuyo You're joking right? Edgar Allan Poe was a writer, poet, editor, and literary critic. Even the simplest of Google searches will tell you this.
@@sevenoxia7199he was also the godfather of all goth people.
You have something white on the side of your mouth...
Timestamps!
1:55 - Air Fryer
2:26 - Shallow Fry
2:55 - Broasted
3:32 - Baked/Oven Fried
4:01 - Pan Fried
4:35 - Deep Fried
5:23 - Chicken Tenders
5:46 - Popcorn Chicken
6:17 - Nashville Hot Chicken
6:56 - Sponsor
7:44 - Buttermilk
8:13 - Barberton
8:58 - Chicken Fries
9:17 - Chicken Nuggets
9:47 - Orange Chicken
10:30 - Buffalo Wings
11:42 - Ayam Goreng
12:13 - Torikatsu
12:43 - Schnitzel
13:17 - Pollo Frito
13:53 - Chicharrón De Pollo
14:24 - Frango à Passarinho
14:59 - Chicken 65
16:19 - Hat Yai
16:55 - Hakka
17:54 - Thattukada Chicken
18:30 - Yan Su Ji
19:11 - Karaage
19:47 - Chicken Kyiv
20:40 - Chicken Cordon Bleu
21:03 - Har Cheong Gai
21:55 - Chongqing Chicken
23:15 - Korean Fried Chicken
24:02 - Combined Winners Chicken
Thanks
I want some answers on how this was posted 1 min after the vid was released
@@alexburgdorf419 that's a good question
You dropped this 👑
I was gonna watch start to finish anyways but still goated
I think Josh should make every way to cook potatoes, because there's a lot of recipies for them and when they're done right they're amazing
I've heard you can boil 'em, mash 'em, or even stick 'em in a stew!
@@Snarkbar or make vodka from them
Done
@@Snarkbar this comment didn't get near enough respect 😂
he did now!
Hat guy doesn't enjoy spices.
the first guy chooses tasteless life ig
The type of shrimp paste greatly affects the flavour. Different shrimp pastes from different areas taste differently. Thai shrimp paste is very strong, to the point of overpowering. Terasi from Indonesia is milder, but still very strong. Belacan and Bagoong from Malaysia and The Philippines respectively are the mildest, with Bagoong being the milder of the two.
Also Rapeseed oil is just another term for Canola oil.
Koreans also have shrimp paste right
Rapeseed oil= canola oil, granted, except this was roasted rapeseed oil
Yes, but toasted. Consider the difference between sesame oil & toasted sesame oil.
Bruh Bagoong already overpowers everything in a dish, and you're telling me that's the MILD one???
@@selfloathinggameingyes trust me I ate quite a bit of shrimp paste and I like bagoong the most because it overpowers the least but still may be powerful to foreigners
Singaporean here. I see that the shrimp paste fried chicken got quite low because of the intense flavour. Will recommend some acidity as most zi char restaurant’s will add calamansi to cover the strong shrimp taste smell. Also the chicken served in restaurants isn’t too shrimpy it usually just gives a hint but u won’t really taste it. Try to use a milder shrimp paste next time. But thank u for trying to recreate my country’s fried chicken
🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
Its like the guy in the hat can't taste spices in all dishes whether American or International. Papa Josh get his tongue checked. 🤣🤣🤣
"It's good, it's just not fried chicken"
*Vikram proceeds to give Chicken Cordon Bleu a higher score*
Does he think ham is fried chicken?
As a malaysian myself, your malaysian fried chicken/ayam goreng looks a lot tastier than mine, and your pronunciation was pretty good there uncle joshua, love your vids as always.
Tbh I kinda wish he did ayam bakar
(i’m an indonesian not malaysian)
@@doctorcrew2388the video is about fried chicken. Ayam bakar is grilled not fried so thats probably why its not on the video
(I'm Indonesian and actually kinda mad that the video is "claiming" That ayam goreng is malaysian, its Indonesian too you know😅)
i think ayam goreng is just fried chicken in general. I just googled it, middle east, china and south east Asia has their own versions of it.
@@konqn Its literally fried chicken in Malay. Maybe start using your brain more so you won't get triggered haha.
@@yukiramadhan6823 Yep you're right. Tbh I never ate/even heard of this version of fried chicken Josh made. It's interesting but it's not authentic, trust me
As a Thai. You did a great job for the Hat Yai fried chicken recipe that easy to make at home while capture the signature taste from cilantro (Phak Chi). But If you have more time to find extra ingredients. I would replace the cilantro with grounded coriander seeds(Phak Chi seeds) and caraway. It makes a huge upgrade to the flavor profile. And I would add oyster sauce to the marinated compound to establish the umami flavor and create the beautiful golden brown to the chicken.
As a Thai. Thank you so much for let our Hat Yai Fried Chicken join this competition. I’m happy with the 4th. Even, I do know it’s just a small test of your channel but I’m proud of it.
As a Taiwanese, I have to point out that you missed an important ingredient for Yan Su Ji - fried Thai basil (九層塔). And I would recommend using coarse sweet potato starch to dredge the chicken for better crispiness. But overall it looks great.
I'm from Singapore and my family is from Taiwan. we make this at home with basically the same stuff.
No connection to Taiwan but as a Korean from LA, the fried Thai basil makes so much of a difference to the overall end result. One of my go-to Taiwanese chains that had this stopped including the Thai basil and I was so sad. It's one of my favorite types of fried chicken but especially when it's loosely tossed with the spicy red seasoning mix.
Yesss it’s soooooo gooood
Josh's knowledge and skills is actually uncanny. Frying chicken is a method of cooking chicken and then he does 32 DIFFERENT way to fry chicken. Super impressive!
This f(loveble dude)cker didnt even hammer his chicken schnitzel wdym uncanny knowledge
First Part joke 2nd not
@@benpaul787 calm down ben
bruh lmao. The meatriding is insane.
@@pumpkin1escobar Funny cause your mom meatrides me
My heart is hurt because your boy there rated ayam goreng and chicken 65 at 1 😭 is he not a fan of spices? lol.
I've just discovered this channel and it is the best! So much to learn and absolutely great for a home chef! Lots of content that is absolutely relevant to anyone who loves to make food. Watch and repeat!
I am convinced the person on the left does not like taste.
Being married to an Indian American gal who has introduced me to many an amazing Indian dishes, chicken 65 is one of my favorite eats of all time.
Yours does not look like any chicken 65 I’ve had but it looks damn delicious and I need to try to make it myself.
Yea as an Indian I can tell u each town has different way of making almost every indian dish
Yeah the guy with the hat who rated it gave it a bad score. I didn’t trust his reviews very much after that 😂 the other 2 were more reliable imo
@@newerax1009you expected a fucking cultureless American to give a fair and unbiased review???😂😂😂😂 Lmao jokes on you
Oh yes. Chicken 65 is abs delicious deending on how you make it
@@newerax1009bro rated almost every seasoned chicken dish below 5 or 6 and rated 10 to almost bland chicken dish with only salt as seasoning bro in british in American disguise
seems like the team put a lot of work into preparing and filming for this
great job guys, amazing video
I love you Josh. I just bought your book. It's a special moment right now. I'm finna sit down and check it out. Thank you.
Inconsistent ratings overall IMO. For example the guy in the middle rates Chiken Kyiv 5 (says its good but its not a fried chicken apparently) but goes ahead and rates the next one chicken cordon bleu 8 which is prepared the exact same way as the previous one.
yeah fr, it significantly affected the chicken kyiv rating
Hated the whole "it's NoT FrIeD ChIcKen" bro you need to rate the dish not give a rating on how similar it is to KFC
I can only imagine how long this video would have taken to put together. Mind-blown!! It’s so comprehensive. Thanks for the dedication you show your viewers.
Hats off to the effort you have put into this! I'm from Hungary, where the common recipe for battering is the flour-eggs-crumbs combo. I'm trying your benchmark recipe today! 🤞
i'm australian and we usually do it that way too. you should try panko crumbs instead of the standard type if you can find them, makes it so much crunchier and nicer imo
Uncle @JoshuaWeissman In addition to missing the fried Thai basil (九層塔) that others noted (and is definitely the most important missed opportunity), the Taiwanese Popcorn chicken (Yan Su Ji) was also missing what I've considered to be a core ingredient every time I've eaten it - that being a nice powdery covering of the very aromatic JiaoYan (椒盐); salt and roasted Sichuan peppercorn.
replying to this so it gets boosted
As a brazillian/japanese, i feel honored watching torikatsu and frango a passarinho in your video.
Torikatsu is my favorite fried chicken and it’s so simple and delicious, i love it! Tonkatsu sauce is definitely a must for it!
About the pronunciation of “frango a passarinho”, you did great!
Cheers from brazil! 🇧🇷
ne?? otima pronuncia, I love it
COMPLETLY WRONG RECIPE FOR "FRANGO Á PASSARINHO"...
jetstream sam😮
Brazilian Japanese huh? Kinda sus.....
@@meltossmedia how?
Next time, just tell the tasters that you're reviewing "chicken". Seemed like they were biased at times because it's not "what I think fried chicken should taste like".
I mean they gave Buffalo wings a perfect score 🙄
@@jordanbest3926 that’s what gets me like how the fuck did the wings get a perfect score, but the objectively better ones got a worse score lol. This is peak American lol
@@thomasgalvin8806 if Josh wanted to kick it up a notch he could and have a few viewers on the panel instead. That would be pretty amazing.
Seem very americanized uncultured ppl tbh lol not good to review all these different variations of fried chicken
@thomasgalvin8806 I wouldn't say all that. I will say the dude on the left was way too harsh and I don't think he understands that 5/10 is average and anything less is closer to garbage. All of his scores should of been way higher than what he was giving
Thanks for sharing your awesome techniques in cooking the chickens.
Dang Josh! You can cook anything! This video impressed me so much that I'm go buy your book.
Love the new series🎉. If you could get the judges to rate the last combo item, that would be perfect!
I loved this series. I loved the hamburger taste testing and I love this one even more. Thank you!
Hey Josh. Made the buttermilk chicken today, as the recipe followed, and it seriously blew my mind! Some of the best fried chicken I’ve ever had. Anyone who’s thinking about cooking it, I highly recommend it.
Im loving this series
Still can’t get over how chicken Kyiv and Cordon Bleu got different scores
I really didn't think this channel could peak even further. But it most certainly has. 10/10
Thanks for the inspiration Josh! I now have one chopping board, a pot, 4 plates, 5 bowls, a pair of tongs and a knife and fork to clean up and it’s 10pm
I can't believe you addressed Barberton Chicken!!!! I grew up in NE OH, but never heard of Barberton Chicken until I was in my mid 20s. A friend kept talking about this world famous Barberton Chicken, and finally took me to Belgrade Gardens. I was really disappointed, and understood why nobody actually heard of it!! The other weird thing about Barberton Chicken is that it's often served with something called "hot sauce" which is neither hot nor a sauce. In fact, it's a rice side dish, like very mild Spanish rice. OTOH, it's great that the stories and recipes of odd and peculiar local foods are documented and preserved on RUclips!
This is some UNREAL dedication, Thank you Josh!
I grew up with barberton chicken and I was so happy to see it on the list! Even around here, people either LOVE or HATE barberton chicken. I love it because of the texture and the crumb coating picking up a very savory fatty flavor from the lard frying. Not the best fried chicken by far, but unique and enjoyable every now and again :)
I've never seen a mention of Barberton chicken anywhere. I would've thought it would do better than it did here, maybe something was off the way Josh cooked it. He needs to make a road trip to Barberton to give it a try in person.
I had never heard about barbeton chicken before this video but now I wanna try it (and your comment made it even more appetizing)
As a non-American Serbian, I can only wonder what a full dish of Barberton chicken is after looking it up. Like, the chicken itself beyond the cut is rather generic, but what do you meeean they sell a đuveč-inspired "hot sauce" rice side dish with it?! Now I'm genuinely curious.
But no "hot sauce? That's why it didn't do well. Gotta have it with Barberton chicken.
@@rebeccablice8762 I was wondering if there was something missing. Because the Serbian food I've had plenty of seasoning so I don't know why their fried chicken wouldn't.
Uncle Josh. You are great. Cook from Poland. Your knowledge helps me a lot to reach the top. I'm ordering a book in the near future.
21:36 as uncle Rodger says shrimp paste is white people kryptonite 😂😂😂😂
As a Southern man, pan fried with the love is the beat honestly
You just cant beat grandmas fried chicken with green beans(cooked with bacon and onions and garlic) and the mashed potatoes with cream and chives
Thanks, now I'm hungry and had to call my nonna❤
You need better judges lol
Very cool video. Thank you for your knowledge master
loved this vid 😍🤤 in case you ever do another one my husband found a version where you use a crumble of pork scratchings instead of panko. it sounds crazy but it's sooo gooood. really worth a try 👍
German here, your Schnitzel looks soo good! The breading really puffed up from the meat, looks crispy. Just perfect. Almost an Austrian „Wiener Schnitzel“ just with chicken instead of calf 💪🏻
naaah man its way to thick too be "perfect", other than that, looked good! cheers from vienna
Brooo, why u fry your Schnitzel?? Just use Butterschmalz and other stuff, it tastes wayyy better
@@alphaomega7585 I usually shallow fry my schnitzel with regular vegetable fat. Taste wise I totally agree, butterschmalz is the OG 😄👍🏼 What I like to do is add a little Parmesan to the breadcrumbs.
Josh as I am from Germany. Please do not deep fry a Schnitzel. It needs to be fried/ cooked in a pan with a good amount of clarified butter!
Ja bro sonst bring ich alle um 😂
@@henristurm582 If you want to….
That's true, actually using chicken for Schnitzel is more of an Israeli thing, it's also traditional to use neutral oil due to the fact using butter isn't kosher with meat
Josh as I am from Austria. Please do not call it German. It is Austrian!
@@rentgeilthings richtig
I got fired today, but salt hank and Jim’s enthusiasm made me feel so much better. Thank you guys I love what you do ❤
This channel straight away made me want to sub lol. I didnt evem realise he had 8m subs, i didnt jump on the train lol just loved the music, food, hosts etc. Nice ❤
Hi Josh, I'm from Wisconsin and about 45 mins from where broasted chicken was invented. A normal pressure cooker doesn't get the same results as a Racine chicken broaster. Come on up to the midwest to try the chicken and I think you'll be impressed!
Ya regular pressure cookers don't get hot enough to pressure fry. Also, having looked up what broasting was after hearing it for the first time in this video, there is a step messing from the video which is to shallow fry it after it's pressure fried to crisp it even more, which in a pressure cooker that probably can't pressure fry would make it better.
This channel should earn much recognition... hats off to you and all the team
Speaking from experience; Broasted chicken has been around for at least 40 yrs. The "broasted" method is excellent! The key is to do it using the traditional pressure cooker, and NOT the instapot! Also, just as you saw in the "Deep Fried" version of the show, the chicken needs to be completely covered in oil. also, try doing it with more than one pc of chicken. Believe me... Try it! You WILL see the difference and love it as your #1! !!!!
So much of effort, great work 😀👍
That must have been a mountain of work to make all those fried chickens.
One note: from my experience Karaage is typically dredged in potato starch rather than corn starch. I've made it both ways (usually because I forget I'm out of potato starch) and the difference is subtle but noticeable.
If I'm not mistaken here in Brazil, the frango a passarinho, it's actually just because of the size, not exactly about the seasoning and stuff, there's some legendary recipes from old places I. Brazil, but ye, thanks for adding our version!
bro i love your content!!
Glad you rolled it back on the Chicken Tenders thing- the Tender is actually its own muscle- each chicken only has two, and they're not that big. You probably could have gotten actual tenders, though.
After living in Japan for about 7 years and trying all different kinds of Karaage, I can tell you it really is good. Even if they just refry frozen chicken, it's still amazing. Certainly has its place among the top fried chickens.
As a Malaysian watching this video I can assure you that we Malaysians usually don't fry the chicken with flour. We just marinate the chicken with tumeric powder and salt at simplest and fry it
There's also another version called Ayam goreng berempah but that is another story
18:49 glad you made my hometown authentic food 🎉 these bad boys represent our late night snacks culture
I was about to call you out on the "Tenders vs Strips." Glad you caught yourself.
I love how we have 25 points at 19:06, but that definitely adds to 23. I had to pause and do it a few times to be sure, but yeah...just new math going on there. Irrelevant to the results and overall awesomeness of this video, thankfully! 😀
Pan fried chicken is always better to me than deep fried because you get the browning all over but with some extra crispy parts where the chicken was in contact with the skillet. Gives variation between bites.
@@PoppaBellthe most expensive is never the best😂
For me it’s that I don’t need to use nearly as much oil as with deep frying
Book ordered, can't hold back anymore. Yummy Food yay
I could literally watch this content all day
"iT's NoT fRiEd ChIcKeN" 😒
As a huge chicken fan, this was amazing!
This was such a fun video!!~!!!
Your a pretty funny guy! Ngl, that cucumber scene had me lol xD
Instant pots rely on steam to pressurize, so if you've got oil in there instead of water, there's nothing to build up pressure
I wonder if crowding the pot more would get enough steam from the meat to make it work?
Karaage chicken is also my absolute favourite of all time! Goes great with saracha aioli 😊
thank you so much
I had so much fun watching this video!
❤❤❤ 10! 10! 10!
When Joshua put that shrimp paste in I instantly said to myself in my head "use the right amount, not the white amount". It's definitely Uncle Roger approved
white amount? stupid mf
As a Singaporean, har cheong gai is one of the best things ever and it may be reddish and maybe not too much paste, hope you guys get to eat a good one in your lifetimes 😅 ❤
the batter looked a little too thick to me
Hello from thailand 🇹🇭
Agree. It's either the dish was not cooked properly which is unlikely or the judges are too white to appreciate the dish 😢
I would love to be a taste tester on this one! Love fried chicken. I like the iron skillet pan fry or set up an electric skillet outside so I don't spatter oil in my kitchen. I wouldn't deep fry only because it would waste too much oil.
You make it look so easy
Duuuudeee !! You've effectively made a version of Butter Chicken with fried Chicken and the sauce having a ton of elements from different corners of the world !!
This might just be the twist nobody saw coming yet Everyone needed !!
Brilliant One, keep these awesome dishes coming 🔥🔥🔥
I'm actually really sad the instant pot option didn't work out. Chick-fil-a uses pressure fryers for their chicken and it would have been really cool to be able to do that with a home appliance.
I love my instant pot, but it's barely a pressure cooker.
I actually have an air fryer cordon bleu recipe that's really popular with my family; I call it Bleu Wellington.
I butterfly and flatten chicken thighs on plastic wrap, season with salt & pepper, layer procutto slices with havarti cheese 2 times, roll tightly, freeze for 5-7 minutes to firm up, and I par cook(via air fryer) it for 7-10 minutes at 350°, and throw it into the freezer until it's cool enough to wrap it in puff pastry(about 10 minutes), seal the Bleu Wellingtons fully, baste the dough with garlic butter, finish the cook at 375° for 10-15 minutes, and top with parsley(if requested).
There is absolutely no shot my hometown Barberton chicken made the list, MIND BLOWN
The best friend chicken recipe I've ever had were deep fried schnitzel style chicken thighs drenched in a sour and spicy lemongrass sauce. I believe the sauce was made like the Nashville chicken sauce but with chilli and lemongrass.
The guy with black hat performs as the outlier here giving the stupidest rating at times 💀
frying chicken under pressure (In a pressure cooker) is actually how fast food do it however they do it in a rather batch so that the moisture released from the chicken can build up pressure and also the chicken is friend inside a metal cage to prevent them from floating and stay submerged in boiling hot oil the entire cooking time. Boneless parts usually takes about 8 minutes to cook while chicken legs take about 12 minutes to cook and after that we will keep it in the oil for another minute before pulling it out to make sure the chicken is cooked through.
Never seen this channel before but im subscribing
Kudos for attempting it, but I've never seen a boneless chicken thigh being used on Frango à Passarinho. You want bone-d, skin-on, pieces of the entire bird - breast, wings, thighs, you name it. Has bone and skin, deep fried to perfection, has a lime juice to garnish, that's our dish for every best sunday.
Your Portuguese for frango a passarinho was actually not that bad, I’ll just say that is normally roasted and not breaded and fried so I got confused. Great video mate as always!
Probably a long shot here but if you’re in OKC, you’ve gotta get the chongqing chicken at Szechuan Story. It’s soooo fragrant and Szechuan peppercorns have this spice but also a tingling feeling on the mouth. WOW I’m so glad it won international here.
Personally i love this ( Every way to cook this )series,i know it takes him a lot of time but uf he did this every video i would not let myself miss a single one
Schnitzels are normally fried in butter, also the breadcrumbs are normally seasoned. And Karaage is normally triple fried to get the extra crunch. Crap, now I'm hungry again!
For Hat Yai chicken
The crispy shallots are full of flavors that makes this dish stand out.
..finishing up by toss crispy shallots with a bit of sugar and chicken powder...sprink on the top of your favourite fried chicken served with sticky rice would be perfected
Hat yai chicken will not stand up right with the flavored crispy shallots.
Let me know how it works for you.
❤Sichuan chickens is my most favorite.
Thattukada Chicken is served with porotta, a bread made of all purpose flour (maida) and palmolein oil, kinda similar to naan bread but a bit thin and a bit crispy.
I loooove Chongqing Lazi Chicken, glad to see it being greatly appreciated.