I've been deep frying CHICKEN wrong all this time!
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- Опубликовано: 26 сен 2024
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Nah, i’m good
@@its_dave67 hey
I am curious you try various things but have you ever done an ultimate comparison like a certain cut of steak with all your wow this is great variation? Not sure if possible but i would love to just be able to find the side dishes there are a few i would like to try but i can't find them again.
@@brizzysimba179 hey there
hey guga, i think u might have forgotten to put the "secret kfc rub" in the description, if so can u please add it, ive been looking to make it for a long time
Guga should unironically make Krispy Kreme glazed chicken just to make Leo happy
This is the experiment we never knew we needed. @Guga, please do this!
haha I already found a copycat glaze recipe :)
That sounds like it'd be a variant of chicken and waffles style chicken...and I'm all for it
@@Animemom96 with waffles chipotle raspberry, maple syrup and gouda cheese as the side
🤤🤤🤤
To get rid of the potato starch, double frying it usually helps and gets a better sustained crunch
This
👍
yup a quick dip like 2 minute fry, let it sit for 5 mins and then fry till it is done. The white is crystallized starch which gets browned after the second fry. Also this prevents the coating from getting soggy after frying
He knows :) and he knows how to get people to engage
Ahahaha, that's not it, every floozy thinks is Chef these days....
Yep the difference I've discovered between using flour or cornstarch or potato starch to fry foods is that when you use flour the oil actually penetrates and goes into the meat leaving it very greasy. I discovered this by making a batch of ginger garlic meatballs and when I cook them in oil using flour I literally had to fill the pan with oil again because by the time they were done cooking it soaked up all the oil leaving no oil to cook the rest of the batch. I then switched to cornstarch and I was able to cook the next 4 batches without having to add any oil. So I discovered that the starches actually seal the outside of the meat that you are cooking allowing no penetration of the oil into the meat leaving it juicy and non greasy. Another method I've seen is a mixture of cornstarch and rice flour which makes an extremely crunchy wet batter. i live in the philippines and it's hard to ....find potato starch but easy to find cornstarch and rice flour .
Amazing, thank you! Ibheard that rice flour is the best. Starch and rice flour is the best option for both dry and wet batter?
Sounds like your oil wasn't hot enough honestly.
@@petriejenkins5804 Agreed.
@@petriejenkins5804 yes you would know because you were there
I find it interesting that it'd be harder to find potato flour than corn flour over there considering potatoes are even easier to grow than corn
Only alteration I’d make is to use dark brown sugar in place of granulated white sugar. My cousin learned this from a chef in Tokyo studying under him. The brown sugar creates more depth in the flavor. Otherwise Guga your chicken looks delicious!
Yup. I can't really remember any Japanese recipe that uses white sugar.
Honey or molasses would be better imo.
@@markfergerson2145 brown sugar is jusr sugar and molasses tho
Also brown unprocessed natural cane sugar is a better sugar for thicker results.
Why use white sugar anyways?
It's unhealthy and the difference in price is not that great.
I tried the Japanese style, Karaage the other night, and it was a HUGE hit! People telling me it's some of the best chicken they've ever had! To make the chicken extra crispy I double fried the chicken. And double frying the chicken help eliminate the potato starch that didn't brown. Will definitely use this one again!
As someone living in Japan I can vouch for how fantastic karaage is
English teacher? xd
@@kachow5830 yea prolly the case. thats eww
@@grapefruitsyrup8185 why eww?
@@grapefruitsyrup8185 Why eww? What?
@@grapefruitsyrup8185 ???
I live in Japan. Those white spots are very common in high quality fried chicken called "tatsutaage" which is slightly different from the more common "karaage" so don't worry about them. They actually improve the flavour.
mihoshichan.........
Yep.
@@fidelmontoya I live in orzmoliameum
This guy knows what he's talking about.
⁰l
The best way to coat karaage imo is to use half flour and half starch, the flour gives the best browning color and avoid those white spots, and the starch gives the best crispiness
Also you should fry them once for a few minutes to cook them at average temp (180°C), and then let them rest 2 minutes, and fry them at higher temp (200°C) for 2 more minute for the crispiness
@UCzvMqtX2_Bq_zrqpe0BSBNw Maybe you are thinking of nankotsu-age. ✌
Can't go wrong with double frying for added crispy goodness.
Yes this is how we did it for service. Par fry, then into another Fryer. We used duck fat for the second fry, but it's not necessary. Also we used 100% corn starch. But that was an ease of access thing
this! and add a teaspoon of baking powder -> game changer
I agree. Flour does help. I do spicedflour/cornstarch-eggwithsoys.-panko with baking powder & I add baking powder to the marinade as well.
Panko is like breadcrumbs on crack. Add MSG & it is virtually crack-chicken it's so rich. & then fry in peanut oil just as you say.
I appreciate a good fry technique!
Wasn't your KFC coating supposed to be in the description? I've only just discovered your channel (thanks Uncle Roger!) and your handling of cooking meat borders on wizardry
I agree wholly with the double fry method. I have found that a coating of equal amounts of self-raising flour, potato starch, and rice flour a great combination, it gives you puffiness, crunch, and chew.
Double frying or using the pressure cooker helps get rid of the white potatoe starch on the Japanese style. I've cooked hundreds of pounds of that when I was a sushi chef. Keep up the awesome content, guys. It's good to see vids like this, comparing different styles from different countries. 🤙🏾
Do you re-coat before frying again?
@@jsandppr just make sure you cover the white parts with the marinade. You don't want dry spots.
@@TheGeekiestGuy Thanks. How and when would you use the pressure cooker? Before frying in the oil?
@@jsandppr ooh- after you marinade, coat the chicken in the potato flour and make sure the coating is moist. (I usually add the rest of the marinade into the bowl of flour and coat everything). Then you deep fry the chicken in the pressure cooker.
Only time I double fry is when I only have a normal pot to fry with. Watch Gugas episode on making kfc chicken and it'll make more sense.
Good luck. 🤙🏾
@@TheGeekiestGuy Ah so it’s not a pressure cooker being used AS a pressure cooker. That’s what was confusing me
Karaage is a lot better when double fried. Since the potato starch coating can be very fragile, double frying helps getting it very crispy
hmmm sound like the korean chicken style , so who copy who, lol
How long do you double fry?
@@EyeOfRah i usually just watch for color.. you'll notice it get a bit darker. Rule of thumb like 1-2 depends on the size of the chicken.
@@HB238 yeah but I'm asking about the double fry, how long the first time if going for color at the second fry?
@@EyeOfRah my bad.. that info was for the 2nd fry. As for getting darker I'm refering to the breading. Final color after 2nd fry should be golden to amber. Brown is a bit more overcooked and black is burnt.
Double frying is the key. Cut your fry time in half, cool for a couple minutes while you raise oil temp, then fry again till complete. Layers of crunch 👌🏽
Do you re-coat before frying again?
@@jsandppr nope
Do you let it sit to cool down before refrying?
Double frying such small pieces?? I double fry with American style fried chicken but is it even needed for pieces so tiny?
I've made a lemon salt and a curry salt to go with the chicken. This was really easy to do. You finely grate the lemon, add some course sea salt and grind it (I think it's better done by hand). I prefer this to squeezing lemon juice onto the chicken because there's zero chance of sogginess! Alternatively, I've combined some Japanese curry powder (I think S&B is a common make) and course sea salt and again ground them together by hand. You only need a small amount of each flavoured salt but it tastes great with the chicken. It works well if you put a small amount of each salt on the side of the plate and "dip" your chicken in it 👍
I use this approach when I make Mongol beef, but I do not throw the meat into potato starch. Insted I put a tin layer of starch on the bottom of a bowl and layer it up with meat and starch until I've used all the meat. I then add a thin layer of starch on top and let i rest for a short while. Then I mix it all together with my fingers to end up with a thin layer on all the meat. This way I avoid getting to much starch in any part of the meat, and also get all the meat covered.
This method could help you avoid the "sugary looking" crystals you get, as that can be caused by overflow of starch absorbing oil.
This looks amazing! I gotta try it!
Oh my God! I think I saw your best episode. It was so much fun and so perfectly presented! GUGA! you are amazing. Your wrap-up tasting was terrific and having your friends and family join has become my favorite aspect of your show, you've all evolved into witty, interesting and educated presenters. Your recipes are astounding, your willingness to break all boundaries is my mantra. Your show just keeps getting better and better. BRAVO!
next up: “I’ve been deep frying my nephew angel WRONG all this time!”
Lol.
WTF?
@@justtony21 you don't know the dried age memes? check the rusted casted iron pan episode
He is dry ageing in the drywall
@@r6bunny Wow
The one thing I notice all the time is how nice your kitchen, grill and cooking tools look. You clearly put them all through their paces, how do you keep it all so clean? Could you do a video of the aftercare you do to keep everything so nice?
Oddly enough I have also noticed and wondered
He has a small crew, not sure if does much cleanup personally or not. I hope he does, but he does come across as a "small business tyrant" potentially. But there's at least 3 younger guys he has on hand, not sure if they're full time employees and there all the time, but there's always someone around to do the camerawork and cleaning. I'm not sure who's usually on camera, who's editing stuff etc, but Guga has plenty of help!
I would assume they're filming up to two of these per day realistically as well, so you'll see the same two guests during the taste tests, during daylight and then during night from the looks of it. I doubt they drove home in between taste tests, they're probably hanging around all day on the shoot and cleaning. Someone will spend the day editing while the other helps on camerawork, if we assume the "blind" taste tests are in fact legitimate. Which I think they are, I just assume all the guys are there every day alternating between photography and editing, and being the blind taste testers. I assume Mao mao does most of the camerawork so that he appears less in the guest segments? The videos are edited and uploaded out of order of course, so it looks more organic. They're highly organized.
I love how you guys enjoy each other's company while tasting great food.
Lived in Hawaii for 4 years which has a huge Japanese food scene and I can confidently say that the Japanese fried chicken is tip tier as is most variants of Asian fried chicken.
Chinese fried chicken is undefeated imo. Korean, Japanese, Filipino, etc. are good but do not come close
Making someone watch a GugaFoods video while they're hungry is the most efficient torture method known to man.
Leo actually had an interesting idea, you could put a lemon glaze on it instead of having lemon slices (although that wouldnt really be needed for anything, but it would have a similar effect even if you made it a bit more sweet)
sounds like Chinese lemon chicken (similar to orange chicken)
Krispy kreme crusted chicken yes pls
It's not the same that way though, the lemon is not nearly as strong and acidic, which really helps to cut the grease from the chicken thighs. Coating it would be okay if you want to make lemon chicken, but that's not chicken karaage anymore, that's lemon chicken xD. Take any orange chicken recipe and sub out lemons and that's what you get, it's honestly my favorite of the two, but it's still not as good as properly done karaage, especially since karaage is also supposed to include some kind of mayo/aioli with it
I feel like we need a cake battered Krispy Kream icing glazed fried chicken experiment now.
I second!
I Third
I forth lol!
Fifth
You need to sift the potato starch to remove clumps before coating so you don't get white spots. I use potato starch sifted with garlic salt and ground pepper with chicken wings and they are the best.
WHY WHITE SPOTS IN CHICKEN FRIED IN POTATO STARCH?!
Frying chicken coated in cornstarch can sometimes result in the formation of small white spots on the surface of the chicken. This is because the heat of the oil causes the cornstarch to break down and release small amounts of starch..
The starch granules that are released during frying can clump together and form small, white spots on the surface of the chicken. These spots are usually harmless and do not affect the taste or texture of the chicken, but they can be visually unappealing.
SOLUTION
To prevent the formation of these white spots, you can try using a finer grade of cornstarch or coating the chicken with a thin layer of egg wash before dredging it in the cornstarch. This can help to create a more even and cohesive coating that is less prone to breaking down during frying. You can also try using a different type of coating, such as flour or breadcrumbs, if you prefer.
Guga: ''With the bone, chicken is better''
Garnt agrees
Those are starch crystals, made due the low amount of water in that particular area. The frying evaporates it quickly an the starch crystallize with that frosty look. In more moist areas will be dull. Add flour to have more sugars and aminoacids to create a brown crust (Maillard)
This is the answer, add flour to the dredge.
Yes that sounds about right
FJB LGB
Yes!! Cane ro say this, but you hit the nail on the head!!
It's a good day when guga uploads
Shut up bot
Tori No Karaage is what its called! and its one of my favorite japanese dishes. I first stumbled across it at a small Japanese restaurant my Japanese wife took me to in Guam. ive been trying to find out how to do the breading for so damn long!
Hi, I'm from Guam. Do you recall the name of the restaurant? I will try it out. Thanks
@@mbdsmu I don't. This was nearly 20 years ago all I remember is it was on the main road there on guam
You forgot to put the KFC recipe I would like to try it out
Guga, you should do a side dish contest. Remake all your potato side dishes and vote on the best.
Absolutely! Test the big side-hitters in a showdown! It's one thing to rave about a side dish, but when you have four or five, then which is king!
The way my best friends mom did this was too mix the marinade and the potato starch to make a very flavorful smooth batter. Place all chicken into batter mix well. This helps potatoe starch absorb the marinade and fully coat the chicken. Do not make batter too thick, it should be light so that you can really shake off a good amount, so you are not losing the chicken flavor in the potatoe starch. Cook as you did and that will be amazing. The key to this is to fully hydrate the potatoe starch and to be sure you get that flavor right.
If there isn't one already, we need a Guga side dish cook book.
WOULD!
For the chicken karaage (JFC) you sprinkle the lemon juice on them and then dip them immediately in shichimi togarashi spice. You need fresh hot out of the fryer chicken to make this way the best. Works well with chop sticks.
This sounds so delicious 😊
Excellent video. These look amazing. Do you have the KFC rub recipe?
Definitley going to try a hybrid of this recipe. Used potato starch before but never thought to use it for fried chicken. Have used corn starch for chicken wings before look forward to trying this.
In Japan we often get our karaage (fried chicken) like that with white patches on it. It's quite common! Not always though. I always thought it was something extra they were adding. Now I know it's excess katakuriko! Great video!
With a corn starch, I guess just shake off the excess to get rid of those white spots.
As a former manager of a national Asian restaurant the problem with the potato starch is it's not wet enough, we used a marinade of cornstarch, eggs and oil. This is a thick and wet marinade that sits over night.
If it's wet it has what looks like a perfect fried chicken crust, if it's dry you get white spots and burns.
Also because potato starch cooks faster than oil cut your chicken to the size of sugar packets.
Potato starch needs a bit of moisture to turn into a shell when fried, that's the bit of starch that didn't get enough moisture.
If you want a even crisper finish mix ½cup of fine roasted soybean flour and ½cup fine blend sweet potato flour. Add these ingredients to your dry mix and you will get that awesome finish like you get when getting korean fried chicken. It gives an awesome nutty taste with a super thin crispy coating
Once you finished dry dredging your chicken, get a ice cold bowl of water and dunk quickly into, shake excess water off then fry, to get the best temp, place a wood chopstick in the hot oil, you want a small roll of bubbles once you get that cook untill 90% done drain on a rack, once you've finished the 1st fry, remove all the bits that's in the oil, this stops you from getting a acrid burnt taste. Turn up to full and fry for a second time
oooooooo used to use a lot of chestnut flour for pasta at work. i never thought about using it in fried chicken. ty!
@@peebers9387 if you decide to try the roasted soybean flour, keep it in your freeze, it retains the smell and flavour
I'm currently doing Keto and from what I've just read potato starch even though it has a massive amount of carbs is actually keto/atkins friendly due to it being a resistant starch, we cant really digest it so almost all of it gets pooped out and therefore it doesn't spike our insulin or mess with ketosis.
I'm gonna try this tomorrow and if it checks out and I can now have fried chicken on keto I will name my 1st born Guga.
You can also make keto fried chicken with almond flour and ground up pork rinds.
??? Y keto? Has anyone told you its actually cannabilizing your muscles instead of just burning fat? Youre gonna have a weird body if you stick with it.
The only way to lose weight that will stay off because you didnt use some gimmick that ruins your life is smaller portions and actual excersize.
Just make the food you would normally make for a meal and cut it into 4 separate secti9ns. Then throw 3/4th of those 4 sections out.
Do that for every meal public and in private and your normal day to day activity/just being awake will make the pounds shed off.
Seriously kept sets you up for way worse living later in life. Juat look at a keto body vs normal diet. The proof is visual, something to think about
@@ih7345 that’s not true. And there’s plenty of reasons why someone would be on a keto diet
@@razorbladekiss42 not really. Its a scheme like any other and doesnt allow the user to deviate without serious consequences. Be responsible and lose weight the only right way. Not some gimmick that makes you into just the shittiest type of person at any social event where there is food for the rest of your life.
How was it
As other's have mentioned, double frying is the key. Another thing I like, which is not traditional, is to use a little soy and wasabi along with the lemon. Don't know if my Japanese friends would laugh at me for doing that, but I like it, lol.
i usually put the chicken into something like a teryaki sauce after im done frying it so the crust fully absorbs the sauce making it crispy and very flavourfull at the same time. its one of my all time favourite things to eat
Sorry for my bad english. What is "miriam" in the marinade?
Potatoes don't come out right if you just throw them in the oven. You have to boil them first until they're mashed potatoes basically. They always taste undercooked unless you practically burn them in the oven.
The guys were in such a good mood this time I’m kinda surprised for a chicken episode 😂❤
Seemed like they just ripped a fat rail before filming
ermm chicken is good meat , of course the skill of the chef matters the most
The world is pretty scary right now, but watching your videos relaxes me and always brings a smile to my face. Thank you Guga for bringing a moment of joy to my day with your excellent videos, I truly love you guys.
The World has always been scary. We have Tyrants ruling it.....that's how it's always been.
guga keeps it jolly🥰
Funny part is in Japan Kentucky Fried Chicken is a huge part of Christmas celebrations. Christmas dinner is KFC in Japan.
Chicken Kaarage: I have used corn starch, works great. Not sure about why some pockets of yours didn’t cook but I never add more marinade to the outside once starched. Great channel!
Hey guga I have a burger idea for you you should dry age meat then grind it up and make a dry aged burger
look up his "WAGYU Burger vs DRY-AGED Burger vs AMAZING Burger" from 3 years ago.
Miriam? What in the world is....don't you mean Mirin?
Who’s Miriam?
02:02 eggs man eggs
I started using potato starch for frying my chicken about 2 years ago and haven't looked back. I have tried different rubs as well as marinades and somethings work better than others. I have noticed when using rubs and the chicken is less wet I get more white spots and marinades tend to have less white spots so I think part of it has to do with the amount of moisture in the potato starch. I do then to prefer doing a double fry if I am tossing the fried chicken in a sauce at the end before server to help keep the crispness.
Guga’s fried chicken videos are super underrated. It’s on par with his steak videos. A great video again, Guga. Here’s another request for Squid Ink Dry Age.
The best fried chicken video is Maangchi making Korean Fried Chicken. Her technique is flawless. You should do her version in a video.
You might say she's got it hammered. !!!
@@JOKing-ku8jg I think "axed" is the correct term.
A few points:
for japanese style: freeze your chicken fully and thaw (TRUST ME), do not remove excess fat, and marinade for closer to 4 hours
for american style: add pickle juice to the marinade
for both styles: fry at a slightly lower temp for less time in smaller batches until blonde, pull to a wire rack to cool, and raise temp and then fry until darker golden brown
About ten years ago I discovered that I was gluten intolerant this could be a game changer from me thank you thank you so much!
Similar to vegetable tempura, authentic karaage does (or arguably, should) have white spots or clumps. It's perfectly normal.
There are many different recipes and ways of preparing karaage depending on the region but they are almost always cooked one of two main ways: Traditional (deep fried once, light and clumpy breading) and double fried (darker in color and more crispy.. almost hard). The latter tends to have fewer "frosty" clumps. Most modern recipes use equal parts of potato starch and some type of flour like all-purpose or cake flour. Cake flour yields a lighter coating, which I prefer. Do not use vread flour, or it will be too thick. I love karaage so much! ❤️🍗🥢
If you don't overcook it, fried chicken breast is also quite moist and juicy. Just made it tonight and almost burned my face on a couple bites as juice squirted out as I bit into it:D
Also... that dipping sauce seemed to be specifically DESIGNED to repel me:D Greek yogurt, horseradish, mustard, and vinegar are all things I dislike, lol. Amazingly enough, I have never tried sriracha, so I can't say whether I like it or not. Garlic is always a good edition to anything savory though:D
😂😂😂😂😂
You guys are so much fun to watch. 😋
Most Japanese Kaarage are double fried to a higher temperature so the potato starch isnt visible, since it was only friend once some of the potato starch remnants are still visible however they are cooked 😊
i've made this before but I like using egg along with flour and putting some togarashi on top
gives it a better crunch
also, ponzu goes better than lemon
One thing I would love for a video, and it would be probably a long way out but would be totally worth it. I would love a video of you perfecting head cheese. My grandma as a girl would wait for head cheese day as a child. They would preserve the tender meat of the head of the animal in rendered fat of the fat of the animal all winter in their cellar and during spring they would unpack the head cheese for the family. She said it was her most memorable thing she ever had and 70 years later she said it was the best thing she ever had. Love you Guga!
🤢 ... But I'd love to watch such a video not gonna lie 😁
Same here 🤢🤣🤔🤷🏼♀️🤞🏼
I LOVE HEADCHEESE!!
My wife is japanese and the marinade she uses is a red slightly with gochijang. It is amazing and I far prefer the slight spice to the sweeter normal Japanese karaage. It looks similar to Zangi style from Hokkaido
You have maybe the best cooking show when it comes to proteins on RUclips. I can watch it for ideas all day. And yes, starting to watch your show made me buy a sous vide stick and a food safe plastic container to use it in. There is only one thing:
Could you please add metric values on the screen while editing?
That way I don't have to sit with the conversion calculator while seing your show?
You know, most of the world use that pesky metric system!
Nalle
"Ugh, please don't use that word."
"What word?"
"Ohhhh... moist."
The reason for the white stuff is a substance in the chicken called Albumin ( water soluble proteins,instead of lipid soluble proteins. They separate when fried in oil. The reason you can see it is A.) The coating was a little thinner in some spots,and B.) the high temperature of the oil ( especially that first batch) causing the albumin to separate rapidly. Nothing wrong with the chicken itself,but to do it without the albumin showing you have to do 3 things. 1st) try to get a more even and complete coating over the entire piece on your first,and only try. 2nd) don't re-wet the chicken once you've coated it, if need be simply wait a minute or too,and when the coating appear moist use a little dry coating alone to patch the spots the coating didn't adhere to. Last but not least, lower your temperature to 350° and but your chicken in just a little sooner than you did this time,or set your first batch aside ( what I would do were I serving it in a restaurant). I never felt like I was in possession of too much information once in my life...until now. God help me 😆
You didn't wait long enough for the potato starch to absorb liquid from the marinade. That is why you got those white spots. I usually let mine rest for awhile before frying.
I am actually going to try this one, I try to avoid gluten so this is perfect.
" I try to avoid gluten: ??Why?? (unless you have celiac dz, in which you should do more than "try.")
looks great, one little tip for the viewers outside of the usa, more for the edditing crew (as uncle roger calls him, the virgin one) whenever you mention a temperature, please put somewhere in a corner the celcius value. Now i have to google it all the time. thank you, keep up the good work.
at least you have an actual number for conversions unlike some UK baking shows when they say "set the oven at 3, what the hell is 3, if you tell me set the oven at 180 c then i have something to use in converting to fahrenheit
C to F conversion. ((C x 2) x .9) + 32 = F
@@crungefactory thanks for that, but it is easier to just google celcius to fahrenheit, and nobody is going to pauze the video to see the result in celsius. but it was just a tip for the creator, that people will stay longer or even watch the whole video if it is mentioned somewhere what the temp is in celsius. people are lazy, nobody is going to calculate anything while watching youtube
It isn’t easier if you have to look it up every time. Remember the formula and you’ll never have to look it up again.
Or just watch channels that do convert and delete subscription of the ones that dont
Great Video! I love Jap karage!!! Can I please ask what cooker you’re using under the iron skillet? Is it gas or a special type?
For the karaage you are supposed to cook 3 times, once in super hot oil and very short time to make the outer layer crispy, second time is in regular hot oil to cook the insides and third time super hot oil again in super short time to make it crispy again
Guga i want to see u attempt the eyeround again😀
Hey
Me w
Thank you for your excellent recipes and demonstration. You only provide the ingredients to the chicken marinade. There is no information regarding the American style fried chicken including the ingredients in your secret KFC rub. Would you please be so kind as to add them to the information below area.
Looking at your subscriptions your a basic guy
@@brizzysimba179 I'm sorry, I wasn't aware that the recipes would be available by subscription only as you said everything is in the description below. Sorry to have troubled you.
@@henrykfrancala3333 you didn't bother me in any way just wanted to talk
I would recommend double grying and double coding. Youll get a so damn crunchy and seasoned crust
Alton Brown did a great job of explaining the differences in these starches. If you want to get a crunch that is more like KFC (especially oldschool KFC) then flour and cornstarch together are the way.
JAPANESE STYLE FRIED CHICKEN IS SO MONEY
It’s soo good bro best chicken I’ve ever eatn 🤤🤤🤤
@@bl4nK-p9i man, can't wait to get on this!!!
bre, soysauce and then salt? if you're using soy sauce, drop the salt. also, brown sugar over white sugar as there's more depth in the taste.
He never said to use reduced sodium soy sauce or regular
Love your videos, but always finish with a taste test because we don't know which was better
you already know its delicous when angel goes in for seconds
“ get rid of the access “
For a side dish you should try onion rings made with powered mash for the outter batter.
I don't know how it's going to turn out, but following the recipe for the marinade, it's enough to marinade more than 5 lbs of chicken. I know because I just tried it.
Assuming this goes as planned, next time, I'll try 1/2 the marinade recipe for 4-5 lbs.
how good did it turn out? As good as they say in the video?
@@chadd990 It turned out terrible tasting. The time given in the video for marinate is way off. It's too long because this marinade is really strong. And to make matters worse, I already marinaded for less time than Guda did. BTW, after I tired this, I asked about how long to marinade and was told way way less time by others that had been making it.. And they used a lot less marinade too.
Only thing that would have made the japanese fried chicken better is if he had a side of togarashi pepper, white pepper. They also have kewpie mayo as a side to provide some optional creaminess.
I love it with sriracha mayo!
In Japan this is called Tatsuta Age. What's missing is the double fry. Fry once to cook fry again to make it crispy and crunchy.
Double frying helps with the white spots and enhances the crunch, also sprinkling salt on top while it is hot is a key move. I love making and eating karaage.
korean fried chicken actually has fried chicken that looks frosted flake glazed AND tastes it too, with subtle sweetness to it. Reminded me of sate-fair food where everything is deep fried with a coat of powdered sugar on top.
what is Miriam?
japanese restaurants usually throw the starch in with the marinade and there is eggs in there too depending on the region.
edit : the white stuff looks like tiny Tempura deposits. the way i seen some japanese cooks do their tempura is with a slurry of sparkling water, potato starch and then large panko bread crumbs. puting panko breading on it would push it to the next limit.
Its proper name is karaage and it really is delicious. As well as lemon, it goes well with kewpie, which is a Japanese mayonnaise.
10:34 he was gonna shake your hand lol
Imagine an hybrid of the 2 styles, add some KFC spices to the marinade and some seasoning to the starch, amazing.
Now this calls for some real KFC: Korean Fried Chicken! The fry is sometimes similar, but then the flavor application is different.
BTW, the potato/corn starch "crispification" works in wet batters too. If I go the wet rout I use 50/50 AP flour and starch.
Also, wet batter never has this "crispy cream" issue so my guess is that it needs moisture to brown in a good way.
Most overrated chicken in the world.
Most underrated chicken in the world
I found that trice fried makes them extremely crispy but I use batter, not dry starch.
I mix self raising flour, dry spices and sugar and add beer untill its going just liquid. You dont want it runny but it shouldnt be solid either. Add boneless chicken thighs and refrigerate for an hour.
Then fry at 170-180C° in small batches, or just rotate chicken in and out of the oil (add several and start taking out the first one once ready, add a new piece etc etc) for the first round untill the batter is just solidified but not yet browned. Fry all chicken and let is cool.
2nd fry at 180C° you can add more chicken to the oil because they no longer stick. Fry untill lightly browned and set aside. Once cooled you can either directly start the 3rd fry or put it in the freezer for later use. Will easily come apart when thawed a little without ripping the crust. No need for full thaw for fry 3.
3rd fry at 190C°, fry untill well browned, you want them past the gold colour, closer to brown sugar in colour. They will be extemely crispy and the chicken will be moist and soft because of the cooling stages in between.
👍
I enjoy all your videos. I also like that they are to the point with no wasted time. Thank you for all you do and keep up the great work.
“Only thing there’s left to do”
Multiply that by 10 and you’ve got yourself a guga video
What about the KFC rub? They said it would be in the description below?
Once again an amazing variation by the Guga monster ! Tried, tested and loved. Well done and as always, much love for sharing your unique style.
Guga, will all due respect. YOU NEED TO GOTO JAPAN. i will say casually that last time i was there i attended the WRC, or the world rugby cup. i had the absolute privilege to eat the Japanese Beef Olympic beef winner that year which is is held to my knowledge every 3 years. this is a real thing, to anyone who reads this comment cross search google for the WRC and the JP Beef Olympics. i was there, i lived it, i ate it. i elevated. Sir, I wish this for you, the beef and pork quality within Japan will literally change your perspective of meat. also i have eaten raw chicken / raw horse in Japan. Horse is a must try and as a Tennessean this is a taboo meat. raw chicken, whew thats interesting. either, mad respect and i would LOVE to either VIEW or escort you thru Japan ;)