i hope everyone appreciates the long ass road this chef took to finally arrive at this recipe. the time it took to perfect the milk marinade, the seasoning for the dredged, the slaw…. congrats chef. this shit looks bomb af.
Had the pleasure of trying it at his restaurant opening earlier this year. So damn good!!!! Thank you Eric for the hospitality and great food you’re a master.
This is prolly the most complicated fried chicken recipe to arrive at prolly the most aesthetic looking finished product, you know it’s has to be good, his passion wouldn’t allow for anything less…
@@dextew69 Korean fried chicken isn't hard. It's basically unseasoned chicken with various flavored sauce. There's probably some who tried to brine it or something but brine or marinating the chicken isn't the korean friend chicken way. They are all about the sauce.
Watched another video featuring this chef and it was about the opening of WenWen and its really amazing that his philosophy on food service and actual food preparation was more or less the same. I remember him saying that they need to give it their all because their customers decided to spend their hard earned money on his restaurant. In this video he said he was meticulous with snipping the tendons to make sure the chicken came out perfect cause it'd be a waste of its life if he fucked it up. Amazing man. More power to his business and I hope I'd be able to try his food someday.
I'm always been meaning to dine out solo and had the perfect opportunity to do so at WenWen. I made their earliest res slot just to try this item. HANDS. DOWN. the BEST Fried Chicken dish I've ever eaten. I eat a lot of fried chicken (fast foodFC, KoreanFC, SouthernFC, etc.) but this takes the cake. The seasoning is on point and you can definitely taste how fresh the chicken is. New York City needs more Taiwanese cuisine representation and Eric is helping to lead the way. Richard at Ho Foods makes a super delicious Taiwanese Beef Noodle Soup. The gang at Yumpling in LIC is also killing it too.
It used to be southern fried chicken as the baseline of good chicken, then came along that south korean standard which became the new baseline. But I'm telling ya, some of the best I've tried have been Taiwanese fried chicken. For me personally, even a commercial brand like HotStar chicken is bangin'. There's this crunch yet a slight pleasant chew to its batter, its indescribable and makes you want to keep eating
@@trcs3079 hell yeah when i was in taiwan the food was amazing, i was shocked that they master deep fried food there, whether it be chicken, squid or even deep fried mushroom!
hey you are an asshole for rubbing it in :( I want to try it, but I live 2 far away. Thanks bro! You could have said it tasted awful then at least i could live with myself
@munchies FYI at 0:31 the subtitles say "Yan Su Ji" (Popcorn Chicken) but Eric actually says Dou Ru Ji (豆乳雞) which is a slightly different, but lesser known dish.
Whoa this is cool, I love that Eric always shows us what he actually does. If you haven't tried this, this is one of those fried chickens you must try, absolutely delish
"Snip your goddamn tendons." That's an aphorism that can be applied to many situations in life. It basically means, "Don't skip that last step after doing a lot of hard work. Not doing it can jeopardize all the previous work that's already been done." Yeah..."Snip your goddamn tendons." It's succinct and sounds cool.
Pullets aren't a breed; they're any laying hen less before they reach laying maturity. At the point they begin laying eggs they are pol-hens, and then hens at about 1yr with consistent laying. Yellow fat comes from the cartenoid beta-carotene which is often found in a free range diet. I apologize for the for the farmer spiel I just don't want to see someone get confused and scammed buying chicken for big-poultry is cutthroat. on a brighter note; You absolutely give this bird the respect it deserves with this dish. I love love love how you take a moment to respect the birds life, and break it down mortal kombat style (awesome spine rip!) wasting absolutely nothing! Gorgeous presentation Chef; I would order this over boring ass fried v-wings every day of the week!
Rather pay this dad joke spewing, Mortal Mombat fan my $50. I avoid frying chicken alone cause of the amount of oil needed for 1 meal and the stench that lingers for days 😅
I'm like "I really have to try these flavours next time I make fried tofu" and then he puts the silken in the blender and I thought 'I have to tofu my tofu'
This dude is great. I could listen to him talk about cooking all damn day. And I even learned a few new things and why it is the way it is. 10/10 I want to make sweet love to this fried chicken.
"dIslocate the feet", "put finger into the esophagus and pull the head and ribcage away", "snip all the tendon" The entire butchering process was very "interesting"
Tried this recipe. Its great. one thing I will add though is that there was far too much marinade, batter, and dusting for just one chicken, like 2-3x more. So for anyone else whos going to try this recipe I would recommend halving all the ingredient amounts proportionately.
I ccan tell how overly self-aware he was at the end eating it. He was really enjoying it but didnt wanna talk himself up too much or appear like a stereo-typical chef being all "Yeah, its not bad" trying to still be self-critical, but theen you see him catch himself enjoying it too much "Mm! So good- uh, i mean, its alright." Cute.
Freshness with meat and seafood is always the key. Was taught how to cut/season/cook since 13 by my grandmother but not until covid did I realize why it was never EXACTLY like I would cook with her lol
@Daniel Hollingsworth I don't really understand why he would not use flour because it has protein content which hydrates and gives that flour-like texture when fried, but then use a pure starch which gives a very light, crispy batter - but then add protein back in via tofu. Why not just use flour? Seems a bit of an odd move to me!
@@MrJACarroll I think the reason he did that is to counter act what gluten does to a batter. The proteins in tofu are inherently different than gluten and probably get you a different texture
That's a buttload of labor that goes into that dish -- I can imagine it's quite expensive. And another thing, in spite of the complexity, I actually learned a few things regarding the deboning of a chicken.
$52. pretty expensive in my book, but reasonable for a once in a while thing to celebrate something. for the labor. I think it's worth the money. i just can't imagine it's three times as delicious as something you can get for a third of the price.
@@clee89 I attempted to recreate the chicken. I made a few substitutions though. 1) For the chicken used, I couldn't/didn't feel like sourcing a whole chicken with head and feet, so I just used a nice quality but regular whole chicken 2) substituted red miso for the furu in the brine/marinade, 3) marinated chicken for only 1 day and let the batter rest for 3 hours instead of 5 or 6 hours, and 4) I subbed cornstarch for sweet potato starch. Besides those 4 differences, I followed everything else to the recipe and it was probably the best fried chicken I've ever had/made, so I'm sure his is definitely worth $52, which is probably just $10 shy of what I paid for all of the ingredients.
@@gerald-j4h Yeah, $52 is CHEAP AF. People are conditioned to see Chinese food as "cheap", and whenever I see comments like that, it's infuriating. Walk into a pretentious ass French/Scandinavian/European restaurant where they don't even do 1/2 the prep, but charge $150 for an entree, and people don't bat an eye. This is subtle racism.
@@user-tz9jh6pv2j It's not necessarily it being the "Chinese food is 'cheap'" angle, though that may factor slightly. It's more expected to be people seeing fried chicken as cheap, since plenty of places charge cheaper for a seemingly similar amount of food at half the price point. The difference is not only the freshness of the quality, but that it's a whole chicken preparation, with a really intricate battering and breading. KFC or other places have a simple 2 step, with just flour + egg dredge batter. This shit is *complicated*, with a small margin for substitutions, but most importantly, no margin for step skipping. If any part of this process is skipped, the whole thing is compromised. And to think they have to do that for every chicken, this is absolutely worth the $10 markup for ingredients.
What about the dry ingredients that you mix? Did not see you use it After you dry the chicken with towel, you add the wet silk tofu mixture to the chicken
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
i hope everyone appreciates the long ass road this chef took to finally arrive at this recipe. the time it took to perfect the milk marinade, the seasoning for the dredged, the slaw…. congrats chef. this shit looks bomb af.
Took him almost a year I believe!
Almost as long as your long est sentence
@@bustersean71 Victorian literature would destroy your entire world view if you think that's a long sentence.
8:12 "It's not really a lot of shallots. It's shal-little." Def gonna try this recipe just because of that clever pun.
I had to pause the video to laugh out loud at this pun
I ugly laughed. Top tier Dad joke. 🤣🤣🤣🤣
Bro I fucking geeked
@@PKDionysus best laugh for the soul
Been gigglig like mad for minutes!
"Owner of two overrated Taiwanese restaurants" I love this guy
Taiwanese*
*Taiwanese
@@cwg73160 *Taiwanese*
*Thaiwhaneese
😂 I thought he was gonna tie the chicken up 🤣
It is SUBmerged in oil😂
I did too.🤣🤣🤣👍👍👍
🤪🤪🤪 I had big hopes, lmaooooo.😆😆😆
Yeah me too lol 😂😂😂😂 I’m a little disappointed 🤣🤣🤣🤣👌👌👌
That would be Hen-tie. Bondage most fowl!
Should’ve spanked it a little
Eric is the man!
Nice, you're here too. Have you visited his restaurant?
bro he mortal kombated the chicken 💀
Damn Kai never expected to see you here in the yt wild. You got good taste my man!
Good taste in cooking vids!
Had the pleasure of trying it at his restaurant opening earlier this year. So damn good!!!! Thank you Eric for the hospitality and great food you’re a master.
so damn good...it's the MSG works.
@@kwxj61b what’s MSG champ?
eh, it's okay.
Pleasure
I tried it. It’s eh. 6/10
This is prolly the most complicated fried chicken recipe to arrive at prolly the most aesthetic looking finished product, you know it’s has to be good, his passion wouldn’t allow for anything less…
This could actually rival korean fried chicken
@@dextew69 Korean fried chicken isn't hard. It's basically unseasoned chicken with various flavored sauce. There's probably some who tried to brine it or something but brine or marinating the chicken isn't the korean friend chicken way. They are all about the sauce.
...probably* / it* has to be good ...
Watched another video featuring this chef and it was about the opening of WenWen and its really amazing that his philosophy on food service and actual food preparation was more or less the same. I remember him saying that they need to give it their all because their customers decided to spend their hard earned money on his restaurant. In this video he said he was meticulous with snipping the tendons to make sure the chicken came out perfect cause it'd be a waste of its life if he fucked it up. Amazing man. More power to his business and I hope I'd be able to try his food someday.
I'm always been meaning to dine out solo and had the perfect opportunity to do so at WenWen. I made their earliest res slot just to try this item. HANDS. DOWN. the BEST Fried Chicken dish I've ever eaten. I eat a lot of fried chicken (fast foodFC, KoreanFC, SouthernFC, etc.) but this takes the cake. The seasoning is on point and you can definitely taste how fresh the chicken is.
New York City needs more Taiwanese cuisine representation and Eric is helping to lead the way. Richard at Ho Foods makes a super delicious Taiwanese Beef Noodle Soup. The gang at Yumpling in LIC is also killing it too.
It used to be southern fried chicken as the baseline of good chicken, then came along that south korean standard which became the new baseline. But I'm telling ya, some of the best I've tried have been Taiwanese fried chicken. For me personally, even a commercial brand like HotStar chicken is bangin'. There's this crunch yet a slight pleasant chew to its batter, its indescribable and makes you want to keep eating
@@trcs3079 hell yeah when i was in taiwan the food was amazing, i was shocked that they master deep fried food there, whether it be chicken, squid or even deep fried mushroom!
hey you are an asshole for rubbing it in :( I want to try it, but I live 2 far away. Thanks bro! You could have said it tasted awful then at least i could live with myself
True, out of all the greasy shit in the shopping center, hot star gives a rare freshness
@munchies FYI at 0:31 the subtitles say "Yan Su Ji" (Popcorn Chicken) but Eric actually says Dou Ru Ji (豆乳雞) which is a slightly different, but lesser known dish.
Classic chef terminology: Slice, cut, carve, trim.
Eric: Mortal kombat, samurai that shit, Snip you're goddamn tendons,
Thank you Chef Eric and Munchies.
It's one thing to feature a great chef but when he is also a great teacher that just benefits all viewers.
"This chicken gave it's life for us to enjoy. Don't fuck it up!"
More people should think this way
Dude's so humble he caught himself getting high on his own supply and quickly pulled it back 😂 12:43
Whoa this is cool, I love that Eric always shows us what he actually does. If you haven't tried this, this is one of those fried chickens you must try, absolutely delish
"Snip your goddamn tendons." That's an aphorism that can be applied to many situations in life. It basically means, "Don't skip that last step after doing a lot of hard work. Not doing it can jeopardize all the previous work that's already been done." Yeah..."Snip your goddamn tendons." It's succinct and sounds cool.
Pullets aren't a breed; they're any laying hen less before they reach laying maturity. At the point they begin laying eggs they are pol-hens, and then hens at about 1yr with consistent laying. Yellow fat comes from the cartenoid beta-carotene which is often found in a free range diet.
I apologize for the for the farmer spiel I just don't want to see someone get confused and scammed buying chicken for big-poultry is cutthroat.
on a brighter note; You absolutely give this bird the respect it deserves with this dish. I love love love how you take a moment to respect the birds life, and break it down mortal kombat style (awesome spine rip!) wasting absolutely nothing! Gorgeous presentation Chef; I would order this over boring ass fried v-wings every day of the week!
This video taught me so much about the science of frying...awesome work! Thank you chef.
God bless the home cook who tries this recipe....
Rather pay this dad joke spewing, Mortal Mombat fan my $50. I avoid frying chicken alone cause of the amount of oil needed for 1 meal and the stench that lingers for days 😅
“Snip your god damn tendons”. Advice I live and die by
Achilles is not amused.
That deboning technique is one of the best. Am taking it for my use yo. Thanks chef!
Lol same here, came for the fried chicken, saved for the breakdown.
this recipe is a real display of craftsmanship and love of food
Best video on youtube showing you how to debone a chicken. Well done!
I'm like "I really have to try these flavours next time I make fried tofu" and then he puts the silken in the blender and I thought 'I have to tofu my tofu'
dude's a surgeon for removing the bones from the chicken, I was amazed throughout the process, hella mindblown!
This guy is literally Eddie from Fresh off the Boat haha, love him!
Definitely more natural
He has the same energy as Issac Toupes…definitely want to see more from Eric Sze
This dude is great. I could listen to him talk about cooking all damn day. And I even learned a few new things and why it is the way it is. 10/10 I want to make sweet love to this fried chicken.
*MORTAL KOMBAT STYLE!!* yeessssssssss! More of Eric and Lucas Sin please!
I do not live in NYC. So I will have to try this complicated recipe myself cause that looks amazing
Correction for the subtitles - at 00:30 he says 豆乳雞 which is “dou ru ji” but the subtitle say “yan su ji” which is 鹽酥雞
I thought there was going to be some “interesting” cooking methods used when I read “BDSM Chicken” 😂
I had to Google that to be sure I wasn't cray.
well he used the burner
@Vannie Eats 👀
"dIslocate the feet", "put finger into the esophagus and pull the head and ribcage away", "snip all the tendon"
The entire butchering process was very "interesting"
Idk if they wrote that just for views or what
Omg this guy was hilarious. I really liked the building metaphor for cooking and that chicken recipe looks like a winner winner!
love this guy the chicken looks so good!
Tried this recipe. Its great. one thing I will add though is that there was far too much marinade, batter, and dusting for just one chicken, like 2-3x more. So for anyone else whos going to try this recipe I would recommend halving all the ingredient amounts proportionately.
I wanna be friend with this guy. Great food, chill vibe and a wonderful taste for aprons.
I ccan tell how overly self-aware he was at the end eating it. He was really enjoying it but didnt wanna talk himself up too much or appear like a stereo-typical chef being all "Yeah, its not bad" trying to still be self-critical, but theen you see him catch himself enjoying it too much "Mm! So good- uh, i mean, its alright." Cute.
That slaw 🥗 looks out of this world! 🌎 🤩😋
Freshness with meat and seafood is always the key. Was taught how to cut/season/cook since 13 by my grandmother but not until covid did I realize why it was never EXACTLY like I would cook with her lol
as soon as I see furu, I'm in. I love that stuff.
0:17 “two overrated Taiwanese restaurants” LMAO I love this guy
FYI on the bitter chicken tail bit, you need to remove the oil/uropygial gland, that's where that bitterness is coming from.
Saying "This is the fun part, you wanna take your finger" while making a dish called BDSM chicken is outrageously funny.
I can tell by the look of it, this Fry chicken is next level stuff!
I wish I can eat it someday in NY!
How in hell did this end up one of the most complicated recipes I’ve ever seen on this channel?
@Daniel Hollingsworth I don't really understand why he would not use flour because it has protein content which hydrates and gives that flour-like texture when fried, but then use a pure starch which gives a very light, crispy batter - but then add protein back in via tofu. Why not just use flour? Seems a bit of an odd move to me!
@@MrJACarroll I think the reason he did that is to counter act what gluten does to a batter. The proteins in tofu are inherently different than gluten and probably get you a different texture
@@MrJACarroll it’s because he used soy milk.
@@MrJACarroll hes said it was to avoid forming gluten in the batter which makes it like 'a noodle'
"It's not really a lot of shallots, it's sha-little." Best. Quote. Ever.
I gotta say he works really delicately
Damn it looks so good !!! That crunch ! I love it when chicken is fried like this.
This indeed looks delicious
this chef has a great sense of humor
The sound on this video is amazing.
This wasn't the fowl BDSM I was expecting, I'm glad I stayed.
Looks great thanks for the recipe!
Looks amazing. Putting your places on my must visit list.
I love the no nonsense tutorial.
Straight up, I would love to drink a beer with this guy. What a fucking solid recipe too, god damn
When he was making the marinade and said he was using soymilk, I thought "omg he's making it vegan!" I'm too high
this guy is amazingly skilled
This is a super legit recipe guys. Give it a try.
The kid from fresh off the boat grew up!
Such a humble chef!!! Respect!!!!!!!
The background jazz really class up the whole video!
the title had my curiosity. after a few minutes, you have my attention
豪快な料理😍美味しそう‼️🤤
Come for the thumbnail and title of the video. Stayed for the recipe. Subbed for the Mortal Kombat reference.
I literally thought "fatality" right before you said "Mortal Kombat style" 🤣🤣🤣
3:03 mortal combat style is the best thing in this video, also this guy is cool af not to mention the dish is amazing i really wanna replicate it
"Brined, deboned, soy, milk."
Yeah, that's what BDSM means. Sure.
That's a labor of love ❤️ nice work chef
This was awesome !
I'm never gonna fry chicken at home, but i did enjoy watching the whole viyow
Love his personality
This looks amazing. Respect.
Wow! What an amazing dish.
So this is not a chicken tied up in Shibari. Label this video BDSM Chicken, and we expect chicken tied up. 🤣🤫
I like this guy. I’m gonna try this recipe!
I really enjoyed watching this, Eric is really funny
Really great with a new technique. Thank you much friend, for sharing.
The world needs more Taiwan restaurants
Seriously, seems simple but has complex flavors. Loved my vacation there. Amazing people and foods.
Love the effort in this recepie
Ive been buying these in San Francisco for years and years
I like this dude's attitude :)
Eric looks like a cool guy to chill with
finally a recipe i can whip up
0:57 - 4:46
I was full and now I’m hungry again 😂
That's a buttload of labor that goes into that dish -- I can imagine it's quite expensive. And another thing, in spite of the complexity, I actually learned a few things regarding the deboning of a chicken.
$52. pretty expensive in my book, but reasonable for a once in a while thing to celebrate something. for the labor. I think it's worth the money. i just can't imagine it's three times as delicious as something you can get for a third of the price.
@@clee89 I attempted to recreate the chicken. I made a few substitutions though. 1) For the chicken used, I couldn't/didn't feel like sourcing a whole chicken with head and feet, so I just used a nice quality but regular whole chicken 2) substituted red miso for the furu in the brine/marinade, 3) marinated chicken for only 1 day and let the batter rest for 3 hours instead of 5 or 6 hours, and 4) I subbed cornstarch for sweet potato starch. Besides those 4 differences, I followed everything else to the recipe and it was probably the best fried chicken I've ever had/made, so I'm sure his is definitely worth $52, which is probably just $10 shy of what I paid for all of the ingredients.
@@gerald-j4h Yeah, $52 is CHEAP AF. People are conditioned to see Chinese food as "cheap", and whenever I see comments like that, it's infuriating. Walk into a pretentious ass French/Scandinavian/European restaurant where they don't even do 1/2 the prep, but charge $150 for an entree, and people don't bat an eye.
This is subtle racism.
@@user-tz9jh6pv2j mans said Taiwanese food like 4 times in the video lol
@@user-tz9jh6pv2j It's not necessarily it being the "Chinese food is 'cheap'" angle, though that may factor slightly. It's more expected to be people seeing fried chicken as cheap, since plenty of places charge cheaper for a seemingly similar amount of food at half the price point.
The difference is not only the freshness of the quality, but that it's a whole chicken preparation, with a really intricate battering and breading. KFC or other places have a simple 2 step, with just flour + egg dredge batter.
This shit is *complicated*, with a small margin for substitutions, but most importantly, no margin for step skipping. If any part of this process is skipped, the whole thing is compromised. And to think they have to do that for every chicken, this is absolutely worth the $10 markup for ingredients.
Your slaw looks absolutely yum!!
the chicken: curls up a bit
this guy: *throws it away*
amazing
What about the dry ingredients that you mix? Did not see you use it
After you dry the chicken with towel, you add the wet silk tofu mixture to the chicken
Need more long island teas
Looks fire Chef.
Amazing hosting as always.
Im stunned
3:00 I was hoping for a Mortal Kombat reference and by god I got it
Holy shit that chicken looks amazing. Also the chef is such a fun guy!
NGL, I whispered "Fatality" when the chicken spine dropped to the sheet.
This chef is awesome.
8:13 really hit my dad joke funny bone lmao
Nice.. mouth watering
I love his apron. That's cute ☺️