Every Way to Cook Fried Chicken (32 Ways)
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- Опубліковано 22 лип 2023
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Fried chicken is everything to me.
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Recipe: www.joshuaweissman.com/post/e... - Навчання та стиль
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 💪 💀
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
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 😂
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...
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.
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!
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
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
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!
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
🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
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
“take like chicken but i don’t feel like it’s fried chicken” has to be the dumbest sentence 💀 17:48
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.
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
the first guy chooses tasteless life ig
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
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.
My heart is hurt because your boy there rated ayam goreng and chicken 65 at 1 😭 is he not a fan of spices? lol.
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
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
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!
seems like the team put a lot of work into preparing and filming for this
great job guys, amazing video
"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?
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.
Its like the guy in the hat can't taste spices in all dishes whether American or International. Papa Josh get his tongue checked. 🤣🤣🤣
Hat guy doesn't enjoy spices.
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?
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
Thanks for sharing your awesome techniques in cooking the chickens.
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.
I am convinced the person on the left does not like taste.
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.
Dang Josh! You can cook anything! This video impressed me so much that I'm go buy your book.
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.
I really didn't think this channel could peak even further. But it most certainly has. 10/10
Still can’t get over how chicken Kyiv and Cordon Bleu got different scores
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
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
Love the new series🎉. If you could get the judges to rate the last combo item, that would be perfect!
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❤
Im loving this series
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).
I loved this series. I loved the hamburger taste testing and I love this one even more. Thank you!
This is some UNREAL dedication, Thank you Josh!
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 UA-cam!
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! !!!!
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
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.
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 👍
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.
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
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.
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 ❤
21:36 as uncle Rodger says shrimp paste is white people kryptonite 😂😂😂😂
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
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.
18:49 glad you made my hometown authentic food 🎉 these bad boys represent our late night snacks culture
Very cool video. Thank you for your knowledge master
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
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!
Frankly, the pressure cooker fried chicken getting a low score is *Josh's* fuck up, not the method.
Schnitzel you beat before coating thus its thinner and wider + sometimes bit of fresh pepper is added, other wise you made it correctly. Preparation have a huge impact on flavor so I would think it would score better. Anyway this is a very nice episode, made me hungry ;)
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?
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.
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.
bro i love your content!!
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 😢
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.
The one you did like schmitzel, we actually do have a dish like that in austria.
We just divide the chicken into thr basic 8 piece, coat it just like a schnitzel and fry it with butterfat and oil.
Its called Backhendl. And its bloody amazing.
Serve with a bit of lemon.
So much of effort, great work 😀👍
This channel should earn much recognition... hats off to you and all the team
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.
Hi! Love your stuff:)
Could you make a short one about how to de-frost different items; I know it sounds basic, BUT there are some opinions.. would be nice to clear it out.
Cheers
Robin
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 ❤
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.
As a huge chicken fan, this was amazing!
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.
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.
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!
I think it depends on how you use the air fryer and what oils you use because mine come out actually not like that. I made a pretty juicy steak from one. Also, it could just simply be the type of air fryer. Some air fryers have better than others.
Italian here. Never heard this recipe of pollo fritto that you presented in this video 😅, when we fry chicken we usually made "cotoletta" that is basically chicken breast (flour -> egg ->breadcrumbs) fried in a pan with e.v. olive oil (south version) or butter (north version).
My family hunts a lot so we usually use pheasant or chukar onstead of chicken. Itd be fun to make these sometime with that.
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!
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.
Book ordered, can't hold back anymore. Yummy Food yay
"iT's NoT fRiEd ChIcKeN" 😒
Karaage chicken is also my absolute favourite of all time! Goes great with saracha aioli 😊
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! 😀
I could literally watch this content all day
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
You need better judges lol
the shrimp paste one is bomb though...
we have sauces to pair with it from where we eat it
22:20 rapeseed oil is what canola oil used to be before they started modifying the plant. "canola" is canada + oil, and was originally rapeseed. (:
for the chicken 65 [keep reading for a personal favorite chicken 65 recipe]
personally i would add more garam masala and chilli powder, you have to let that red colour and spice shine
also do not fry thai chillies in the oil only fry mundu chilli or kashmiri chilli. and add a little bit more curry leaves, this will heighten the flavor of the oil itself.
additionally you can also marinate the chicken along with onions/chillis
also please add more sauce that stuff triggered me
some places make the sauce and the marinade together and fry it like a batter around the chicken
chicken 65 recipe (no quantities. throw shit in and use feeling, uncle roger style):
ingredients:
egg
curd/yogurt (hard-ish. not melted and liquiddy)
ginger-garlic paste
*this next part is very region locked but you can do the more authentic method also.*
you can add Shakthi or AAchi chicken 65 masala along with corriander and turmeric powder
or you can make the seasoning yourself with:
garam masala
corriander powder
turmeric
corn flour
chilli powder
salt(to taste)
little bit of oil for the right consistency
*you should get a batter sort of marinade.*
add small boneless chicken pieces and mix well because we hate bald spots
*let it sit in the marinade for 30 to 60 minutes*
season the oil with curry leaves(add the right amount not the white amount but also stay safe and dont burn yourself)
and chillies(preferably kashmiri or kanthari or ramnad mundu or any indian chilli)
deep fry the chicken until a nice sharp red colour
hope this helps and as usual amazing video josh
Instead of the "Schnitzel" you could have made austrian "Backhendl", which is... you guessed it, fried chicken from Austria (or to be percise, Styria). Super delicious and always served with Potato Salad with Pumpkinseed Oil. Always ate it growing up, my absolute favorite:D
thought the same
Bro in the Video Said Schnitzel is german 💀
@@abostileabostile2529 yeah, fucked up. Austrian culture always gets mixed up with german culture
chicken schnitzel is actually a signature Czech dish... So, it is an authentic recipe just neither German or Austrian :D
Your a pretty funny guy! Ngl, that cucumber scene had me lol xD
As regards buffalo, you could always do an ELEVATED buffalo sauce. Roasted garlic, browned butter, a *bare hint* of sage, then add in your Frank's. Delicious.
As for the laziji (the Chinese Chongqing Chicken), you missed out on one key ingredients: Chinese chicken bullion powder. Toss that in with your initial spice plate into the oil, and when you toss, you end up with all those other flavor combinations but the chicken ends up tasting more like chicken than any other chicken does.