I'm a huge fan of spicy. If it kills me even better. When I discovered Nashville hot chicken it changed my appreciation of spicy chicken...so I gotta try this
Gene Simmons 😆 Initially reminiscent of *Hot Star* chicken to me. This sounds so great but the description of medium makes me lean towards mild or no heat. Ha.
If there are no chinese chilies or sichuan peppercorn, how is this a szechuan fried chicken? Also Kenji at serious eats shared the trick to add wet ingredients into the dry for extra crunchies back in 2015 so I feel like it's fairly widely known
i think my ideal "sichuan-style" fried chicken sandwich would have more sichuan peppercorn (very little sichuan pepper seems very taiwan-style sichuan food) plus sichuan style pickled radish plus a sauce that includes doubanjiang. maybe add some zhe'ergen or cilantro.
You do know that the Japanese use the term sando from the English sandwich right? And it supposedly started with a breaded chicken cutlet "katsu." You also know that there are Americans that have also used "sando" for just short for sandwich? Nobody called it a katsu sando nor was she going for the Japanese version. It's her sandwich and she named it a sando 🤷♂️
@@thngotiatr She has every right to call it whatever she wants but why call it a sando other than to just attach itself sando hype train going on right. There’s nothing Japanese about this sandwich at all. Sure maybe it meets the technical definition but when someone calls something a sando most people would think of the more traditional version (white shokupan bread, no crusts, cut in half). Like while we’re at it why not call it a banh mi or a poboy or a torta - they’re all just sandwiches right?
It's definitely not something we asked her, but if you're in the area and want to support the business, ask her and let us know! It's a great sandwich regardless of the name and if she has a cool reason to call it "sando" we'd love to know.
Except the green and red Sichuan peppercorns in the spice mixes. And probably some of the 30+ spices used in the spice mixtures. But hey, a broken clock is correct twice a day, right? Thanks for watching!
Yes? Is that such a crime? Why do a grand opening during COVID restrictions and shut downs? Maybe they monitored the situation before the March shutdown and decided to scrap the opening.
@@ploco8 Right? So many restaurants went out of business because of Covid restrictions in LA. Some of the major heritage restaurants just decided, yup, it's time to hang it up. Dana is an entitled little shit.
Can you add the restaurants social media accts in the descriptions please? Thanks
Mei Lin just had a Daybird pop up at Washington, DC's Reverie, and the chicken sandwich was out of this WORLD yes the chicken to bun ratio was perf
I subscribed...love the video....love spicy chicken sandwiches! Yum!
The Kirkland water drizzle in the season flour second dredge is the secret ingredient🌶🥕🧅🧄
🤫 Just keep it between us.
Waste of plastic. No reason to not have filtered water
@@JaneDoe-tm2ex It's hard to find a Commercial filter water supplier. I've dealt with 3 companies and they suck.
Does the water have to be kirkland brand for it to work? 😂
That's trick only for those who do not know how to make flaky chicken skin. It only comes out clumpy not flaky like POPOYES.
I'm a huge fan of spicy. If it kills me even better. When I discovered Nashville hot chicken it changed my appreciation of spicy chicken...so I gotta try this
Sometimes there is nothing to say, but...Yum!
Great looking/sounding sandwich. The only thing that sucks about it is I'm 7000 miles away.
This is Rampart Village not Silver Lake
My only complaint for this channel is that I live in Phoenix and videos like these make me incredibly jealous
shiiit try living all the way in canada....
Shoot there is a TON of really good restaurants, here in AZ! Been to Gus's Fried Chicken yet?
Okay. I saw the line when I drove past. But it's not Silverlake.
This video motivated me to create my own healthy sandwich. :)
Gene Simmons 😆 Initially reminiscent of *Hot Star* chicken to me. This sounds so great but the description of medium makes me lean towards mild or no heat. Ha.
wtf theres no sauce in the sando....
Miss those tase prices...
I live right by there, it's not in Silverlake. Really LATimes?
Get over yourself. It’s on the edge of it. Plus, they need to claim silver lake to get clicks.
It's not Silverlake. I totally agree. I was racking my brain. Then, I saw where it's at.
You guys gotta stop using the washed out video filter.
looks dope!
jesus so many chicken restaurants now
especially chicken sandwich shops
🔥 🐔 🌎
Beautiful
Looks delicious. Surprised she took two bites, she stood there waving it around long enough. Just eat the dam thing.
Hi Jenn!
I always lean toward thighs, way juicier.
kinda wet and slimy though. flavor is good though but consistency of the chicken is super important to me
🤯🤯🤯🤯🤯
damn
If there are no chinese chilies or sichuan peppercorn, how is this a szechuan fried chicken? Also Kenji at serious eats shared the trick to add wet ingredients into the dry for extra crunchies back in 2015 so I feel like it's fairly widely known
Thanks for watching Nick! Mei Lin uses two types of Sichuan peppercorns in her spice mix along with all the other chiles she includes!
i think my ideal "sichuan-style" fried chicken sandwich would have more sichuan peppercorn (very little sichuan pepper seems very taiwan-style sichuan food) plus sichuan style pickled radish plus a sauce that includes doubanjiang. maybe add some zhe'ergen or cilantro.
holy 3.63 for gas
Giant tongue huh ?
I stopped eating fried foods due to diabetes.
definitely not in silverlake lol
that threw me off
:)
After eating their spiciest extreme chicken :(
Only complaint this is not silverlake.
Her shape up clean, Sheesh Lmfao
So are we just calling anything a sando now these days?
Bread, slaw, chicken, bread... is that not a sandwich?
@@thngotiatr Just google "sando" and tell me if any of those pictures look like the "sando" in this video.
You do know that the Japanese use the term sando from the English sandwich right? And it supposedly started with a breaded chicken cutlet "katsu." You also know that there are Americans that have also used "sando" for just short for sandwich? Nobody called it a katsu sando nor was she going for the Japanese version. It's her sandwich and she named it a sando 🤷♂️
@@thngotiatr She has every right to call it whatever she wants but why call it a sando other than to just attach itself sando hype train going on right. There’s nothing Japanese about this sandwich at all.
Sure maybe it meets the technical definition but when someone calls something a sando most people would think of the more traditional version (white shokupan bread, no crusts, cut in half). Like while we’re at it why not call it a banh mi or a poboy or a torta - they’re all just sandwiches right?
It's definitely not something we asked her, but if you're in the area and want to support the business, ask her and let us know! It's a great sandwich regardless of the name and if she has a cool reason to call it "sando" we'd love to know.
This sandwich has no Sichuan related ingredients in it.....
Except the green and red Sichuan peppercorns in the spice mixes. And probably some of the 30+ spices used in the spice mixtures. But hey, a broken clock is correct twice a day, right? Thanks for watching!
The host looks 41 and 91 at the same time
It's ok , just fried chicken.
And you’re just basic 🤷🏾♂️
You were supposed to "open before the pandemic" but are blaming it for not opening?
Yes? Is that such a crime? Why do a grand opening during COVID restrictions and shut downs? Maybe they monitored the situation before the March shutdown and decided to scrap the opening.
@@ploco8 Right? So many restaurants went out of business because of Covid restrictions in LA. Some of the major heritage restaurants just decided, yup, it's time to hang it up. Dana is an entitled little shit.
You’re talking like “the pandemic” is a person with feelings lol