Kenji, just want to say how much I appreciate your accessible yet informative videos! Really has helped me to learn/try new techniques and get inspired in the kitchen. Thanks so much, keep it up, and best wishes from my table to yours.
This guy is SO fkng cool. Just got his book "The Food Lab" for Christmas. Already read it cover to cover. One of the greatest culinary related pieces of literature in modern history. Hands down.
About halfway through the video I was thinking "huh, he's frying it in a Wok, I thought Dutch ovens were preferred since they hold heat better" and then 30 seconds later you explained why. You're the bestt
Until it My first "official" job in high school was at KFC. Besides the secret spices, there were other secret techniques. The breast was cut into three portions: two sides and a "keel," which is the back bone with side meat attached. It is by far the best cut of the chicken when frying chicken Also, we would "pop" the thigh socket, making them flat and cook evenly. Finally, after frying, the chicken would go into a warming box on racks for a minimum of 20-30 minutes. KFC never made me sign a NDA about any of that, so I consider it fair game for anyone wanting to make some delish fried chicken.
I worked at an Aussie KFC for a couple of years after leaving highschool, started as a cook. Our fresh chicken pieces came in bags: 1 breast, 2 wings, 2 ribs, 2 thighs, 2 drums, 12 head (bags) per crate. The seasoning mix for the breading just said "herbs and spices" in the ingredients list. 1 bag flour, 1 packet seasoning, 1 packet milk & egg powder. I enjoyed freaking out my friends by describing how the gravy was made from fines (chicken/breading sludge from the bottom of the fryer pots). Bon appetit! :)
I swear I can let it rest for 5-10min, blow on it for another 5, and lose the roof of my mouth every time. I always cringe when they dip a spoon of boiling soup/whatever for seasoning and take it straight to the tongue!
Kenji, I don't think you understand how therapeutic your videos has been for me, especially in isolation back in April to June of 2020 when COVID was really hitting all of us like a huge storm. You and your videos have been my companion and I can't put into words how much these videos helped me during those dire times. Thank you so much, Kenji. With these vibrant and fun videos, I hope you'll be able to help people, like me, who are battling their own demons. Keep cooking, chef!
This is why your parents or grandparents stick their hand in the oil as they're lowering the food in. How do they do it without getting burnt? No one knows.
Bruh when I read your comment I had to scroll back up to check the length of the video cuz there was NO WAY that was 30 minutes. Felt like 5 minutes. He's just got such a chill vibe you get totally absorbed watching a master at work.
Love the fact that you brought up Andrew Rea's recreation of your dish, I love both of your content, and I always enjoy it when you creators recognize one another and sort of appreciate the inspiration. 💙
Easily the best food tutorial on this channel. No annoying adds and channels that seem like infomercials. Been following Kenji for years. So excited for the new book.
I'm right now between the first and the second frying. It looks splendid, and a couple nibbles confirmed that. It's hard to wait for the second frying, but since this can only get better, I'm exercising all my willpower. Nice peppery spice blend. I could see a touch of ginger adding something to the final flavor.
I just followed your recipe and it was a major success! We wish we could eat this recipe every day. The only thing I did different was sub the rice flour for corn flour. I used chicken breast strips shallow fried in a cast iron skillet. Lard was recommended to avoid oxidation and it was delicious. Thank you for leading me to make the best fried chicken I've ever made.
This has been the crunchiest chicken I've ever eaten in my life and very juicy. Couldn't find rice flour at my local store so I substituted corn starch because of the lack of gluten and it came out fantastic!
I remember when I was a kid working in a fast food chicken restaurant that we put the bone side down to drain the liquids from the inside to keep the skin n batter crispy after frying. Cheers I love the CRISPY sound of your chicken.
great breakdown of double-frying. i've done it many times following general advice but never understood the principle. now that i do, i'm sure my fried chicken will jump up a level!
Wow, I am dripping drool on my keyboard! That was awesome Kenji, thanks so much for this fantastic fried chicken tutorial. You never cease to be amazing!!
So delicious! I only had eggs and yogurt and spices, and only 30 minutes to marinate. It still turned out so juicy and full of flavor. I drizzled a warm honey + hot sauce mix over the chicken 😋
Looks fantastic. Thanks for doing this video. I've tried your fried chicken recipe 3 times and screwed it up 3 times now. You've inspired me to give it another go.
This is perfect timing, I was just wondering why my fried chicken (and other foods with more moisture) always went soggy after resting. I’ll make sure to double fry from now on!
I fell in love with Kenji when I started to look for How to make an authentic Ramen I was stunned by the details and explanation he added on his recipe and this keep coming on every of his recipes. Wow that's awesome thnx a lot
Hey J. This is hands down the best fried chicken videos I ever watched on UA-cam. I've cooked very good fried chicken, but this one is great. I used a lot of your techniques but learn a lot watching your video/ A must try recipe. Thanks and Best Regards
There's a Taiwanese fried chicken place featured on Worth It that takes advantage of the remaining oil after three twice fry to stir fry it with chiles and herbs for that "salt and pepper" style vibe
I'm late to this video because quite frankly I've been binging your videos, but I just gotta say I am learning so much from you. I'm 21 years old and I love cooking for my boyfriend and I after coming home from our labor job. Lately I've been trying a lot of new things and now I feel like I can really polish off some of those new dishes. I'm so excited to try some of your recipes too!! Love and peace x
He's pretty much the cooking legend for all the big cooking channels on UA-cam. He's not underrated, he's just a cook and not an entertainer, that's why he doesn't have as much subscribers as other cooking channels.
@@droptak well said. Upon reflection, poor choice of words. He is more for the serious home cooks where others get subs from their entertainment value as well.
One of the best UA-cam channel which explains way more then other channels in the principle of frying chicken. Glen & Friends needs to watch your tutorial. Make a 11 herb and spices chicken
I've always used a cast iron wok for deep frying and I've always thought it's much superior to the dutch oven everyone seems to use for the exact reasons you've stated. It's good to have my "team wok deep fry" credentials supported.
I love my woks. I have one (masterchef) wok permanently setup for fries/chips and other any deepfried foods, one for vetkoek (sounds like: fet-cook - an oilfried dough bread) and my third wok is my dedicated stirfry wok. I cook with pots only when I make minced meat, soups and stews. The woks just work so much better for frying.
Hey Kenji! There’s a UA-camr, Quang Tran, that adds club soda to his wet batter. It always looks super crunchy and juicy. He’s an amazing cook and cooks from the heart but I wanted to know if that has any impact on fried chicken.
It is well known that adding carbonated drinks to a batter creates a more light and crispy batter (check Heston Blumenthal’s fish and chips). Kenji uses a buttermilk dredge in this video, resulting in a crust that is possibly crunchier, but also more brittle and hard. I have tried both methods, both are really good. Quang’s version is more suited for Korean-style fried chicken, since it’s much lighter (in texture and flavor) and holds sauce better. The buttermilk version is perfect for a classic southern fried chicken (way more flavorful too, doesn’t even need a sauce!).
We served tempura-battered oysters at a place where I worked in the kitchen, the batter consisted of whisked egg white, cornflour (US: cornstarch) and ice-cold soda water (US: seltzer/sparkling water). I believe it's a pretty common recipe for tempura. If you like oysters give it a try, they're great!
If you really want that tiny *crisp* that basically shatters when you bite it you've gotta get some alcohol in the mix. Adding sake or some other alcohol really makes things a different level of crispy imo, probably something to do with the lower boiling point of alcohol
Im so glad I found this video.I have a catering coming this week and I can't fry the chicken onsite.I have to do it at home and transport it 30 mins away.I was worried about it getting soggy during transport.You just eased my stress level with the double fry method..Thank you sooo much Chef!!!
Kenji, love your channel man, it's so informative while still being entertaining, especially when you figure out one of the GoPro stands is just a wine bottle with a selfie stick attached
Nice, I love making fried chicken and a thing I wondered was should I be leaving the chicken out while it's coated in flour... as that way it makes it easier for the timing to align. Now I know what that could cause! Thanks for the little facts and experiments :)
I ALMOST asked about reusing oil, then I thought to check The Food Lab. Sure enough, it's there. For those who don't have it, get it, but here's his answer: Q: What about at home? How many times can I reuse my oil? When frying at home, you can expect to use the same batch of oil for six to eight frying sessions before it begins to break down. Certain foods will cause oil to break down faster than others. In general, the smaller the particles in your breading or batter, the faster your oil will break down. Thus, fried chicken that’s dredged in flour will ruin your oil faster than eggplant slices breaded in chunkier bread crumbs-which in turn will break down your oil faster than onion rings dipped into a batter that turns solid when fried.
Amazon has a convenient metal grease container with a wide mouth that has a fine strainer and lid, which also fits in the fridge if you want to keep your frying oil in there. I've had no problems reusing oil up to ten times. you can smell when it starts to go off (at which point I'll just if put in a ziploc doubled up)
Very good video. Big thank you. A much better way to get all the air out of the bag. Pinch off to the corner just like you did. Next dip it down (not under) water. As you drop it down it will displace the air in the bag. I learned that one from my sous vide. I never get water down in the bag but I always get an air tight lock.
I LOVE TRYING NEW RECIPES FOR FRIED CHICKEN THIS LOOKS LIKE A GREAT ONE LOVE YOUR COOKING TECHNOLOGY 🤣the way you explain things will try soon spices look spot on thanks again aloha from Hawaii
This is almost exactly how Popeyes chicken was made! This brought back memories of my first job. They used a seasoning pack but I think you were pretty close (maybe white pepper instead of black) Fat indeed knows fear. Gently letting the bird fall away from you with a little push as it goes over is the only way to keep from getting popped. Also batter (stuck to your fingers) makes a good insulator. ….. hard won wisdom from Al Copeland enterprises. 😆
Tip for vaccum sealing a bag.. put your food into the bag, drop the bag into a bucket or bowl of water, and seal the bag with the remaining seal left above water.. perfect vaccum seal.
Hey Kenji, thanks as always for the videos you do and all the explaining on why you do things - it gives me a lot motivation and is very fun to hear. I got a question though, I'm from Sweden and we do not have buttermilk at all and you said to go 50/50 milk and yogurt. Is there any specific kind of yogurt you would recommend? I feel like turkish or greek yogurt would be too thick but I do prefer them over anything else. Thanks!
@@JKenjiLopezAlt Here in Japan, there is no buttermilk either, but we do have DRINK YOGURT. Basically, yogurt that is completely fermented but is still mostly a thick drinkable liquid - and it is sold to be drunk. I bet this could be used one for one to replace buttermilk.
A trick I use for 9:23 to get an even tighter bag is to leave a gap in the seal, then submerge most of the ziplock in water (being careful to not let the gap go under water). The water forces all the air out of the gap, and the bag ends up basically devoid of air.
Kenji, did you ever make a video on how to season a wok? I feel like it was mentioned as a possibility in the past, but don’t remember seeing that tutorial in any of your videos. I have a carbon steel wok with a helper handle that can’t be removed that I’ve never gotten around to seasoning, and would greatly appreciate a video on the seasoning process from you.
He explains how at the end of a previous video; it's far too short a process to warrant its own production. After using, scrub with a brush and water. Dry with heat, add oil, take a paper towel, spread all over, take another paper towel, and act like you accidentally spilled oil in your wok. Use the same method for cast iron. EDIT: Here's the segment of the video I mentioned :) ua-cam.com/video/iEs3qXQvg6M/v-deo.html
If you've been using that wok a while there's likely no need to season it at all, just continue using it and if it doesn't rust or stick too badly, it should be good!
My feed has to many recipe videos with hosts who sing/animate to much or they skip important tips/steps. You never fail to impress and I’ve never had to slide time ahead on any of your videos👍👍 NEVER CHANGE YOUR FILM STYLE🙏🙏
Love this video, learned alot! my problem has been having the chicken not cooking all the way thru to the bone before the crust starts to burn (350 degree oil in cast iron)! the outer meat is done but the next to the bone is still bloody! Question: how long out of the fridge or at what raw temp should I look for before going in the oil? again great video and thank you very very much! The Girls are getting tired of my "Baked" Chicken!!
You have to cook to temp, as he describes in the video. That red color near the bone isn't blood, and it doesn't have anything to do with done or not. It's pretty easy to get the inside to temp if the oil is 300-325.
Great tip. It looks so crispy and yummy. I didn't realize you moved. Congratulations on your new house. The kitchen work flow doesn't seem too bad, but the sink seems much farther away. Do you prefer cooking in this house, or the old house and what are the reasons? Thanks for sharing this video and cheers.
I got a Thermapen One about a week ago and it is the best investment I have made in my professional career. Reads in under a second and is accurate up to half of a degree. Highly recommend 10/10
Kenji, what method of oil disposal would you recommend for frying in a home kitchen? I've always wanted to do it, but the prospect of having a large vat of oil afterwards gives me pause. any advice?
I like to reuse frying oil most of the time, as I hate to waste it after one use. I usually wait for it to cool down, then filter it through a paper towel or fine mesh strainer, and then store it in a jar or container. Then I simply add a little fresh oil to it every time I fry to keep it going. If you have a particularly messy fry and want to dispose of it, I recommend finding an old jar or bottle to seal it in before throwing it out.
Use gelatin! Kenji wrote a great article about this years ago. You can mix in gelatin with your fry oil, then leave it in the fridge overnight. The next day there'll be a puck on the bottom of your vessel with all the solids and stuff in it that you can toss out. This yields an incredibly clean oil that you can reuse to fry things in again.
I love how nobody actually answered with a way to throw out the oil, just several options for filtering it. ¿I imagine you are supposed to keep using it as you’d use normal cooking oil after filtering it and placing it back in its bottle?
Love the stock pot sitting on the corner just chillin'. Multi tasking on a Sunday afternoon. It must be the back left over from the chicken portioned out earlier.
I made this and it turned out great with one small issue: I had a really hard time keeping the crust from getting too dark before the core gets up to temp, any advice? I tried pretty hard to keep my oil temps in the ranges he mentions in the vid.
Reduce the temperature of your oil. Bone in pieces take longer to cook so I rather low and slow. 275F - 300F should do it. Also, keep an eye on your temp throughout the cooking process and increase/reduce as needed. I had this issue for a long time and finally got it down. One more thing, the more dry seasoning you add (like paprika, cayenne, herbs), the more the crust tends to burn. What I do is season the chicken the night before by itself, then proceed with a brine.
I hope this hasn't been asked before Kenji, you mention refrigerating the chicken after the first fry. Would it be possible to freeze those pieces and do the second fry at a later date?
I can see this being possible since a lot of fried frozen foods (like fish sticks or fish fingers for those in the UK) have deep frying instructions. My only concerns would be if you could freeze the chicken pieces fast enough to not produce huge ice crystals that could mess up the meat’s texture, and whether you have to thaw it before frying, which could also cause texture issues.
zrobeast this would probably be a great idea for deboned and flat pieces of fried chicken, they would freeze quick enough due to their flat shape and you would be able to re fry them directly from the freezer and have them ready to eat in a few minutes With larger bone-in pieces it would be more difficult to get the heat all the way to the center without browning the outside too much and it would take longer to re fry as well, probably not worth the hassle there
Just made it. Best chicken ever! I used peanut oil for the frying in a cast iron Dutch oven. Crispy and delicious. Will try the double fry tonight for dinner😊
Love the recipe and already put my chicken in the fridge for tomorrow. I do have to say that putting a paper bag on a gas (or any) stove while it's in use is a terrible idea.
Kenji - Any specific recommendations for a Wok for a glass-top stovetop? I'll be buying your next book - want to make this chicken - want to be well-prepared. P.S. - Every Night Is Pizza Night is my go-to gift for children's birthday presents! I inscribe it with a message about food, family, and fun! :)
20:19. "Craggly," "Craggacious," Craggickened," "Cragged." Just wanted to throw some more ways to say that something has crags, it's the best way i've ever heard someone describe fried chicken. Thanks, Kenji!
Wait... a Safeway / Albertsons bag... There's only one region where you find those stores... XD (Edit: I guess you did the name drop in the episode so w/e lol) Also, I don't have the balls to put a paper bag next to an open flame like you did >_>
Kenji, just want to say how much I appreciate your accessible yet informative videos! Really has helped me to learn/try new techniques and get inspired in the kitchen. Thanks so much, keep it up, and best wishes from my table to yours.
🙏🙏
Yep, this is a real life-changing UA-cam channel.
@@vigilantcosmicpenguin8721 ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
@@GazillionearGarments ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
Shake the bag - that was my job as a kid when my Mom made fried chicken. I loved it!
This guy is SO fkng cool. Just got his book "The Food Lab" for Christmas. Already read it cover to cover. One of the greatest culinary related pieces of literature in modern history. Hands down.
"culinary related pieces of literature"
you mean a cookbook?
About halfway through the video I was thinking "huh, he's frying it in a Wok, I thought Dutch ovens were preferred since they hold heat better" and then 30 seconds later you explained why. You're the bestt
With a gas stove it’s less of a worry as well, LOTS of heat coming off a gas hob.
I have a cast iron wok that I fry in. Kind of the best of both worlds
Southeast asian do this all the time it doesn't make me go huh
wok fried chicken is the best, just proved it
@@BrandonMSwan Today I learned there were cast iron woks. Neat.
Until it My first "official" job in high school was at KFC. Besides the secret spices, there were other secret techniques. The breast was cut into three portions: two sides and a "keel," which is the back bone with side meat attached. It is by far the best cut of the chicken when frying chicken Also, we would "pop" the thigh socket, making them flat and cook evenly. Finally, after frying, the chicken would go into a warming box on racks for a minimum of 20-30 minutes. KFC never made me sign a NDA about any of that, so I consider it fair game for anyone wanting to make some delish fried chicken.
Lit 🔥
thanks
This is not how my KFC operated at all lol
@@nicholaseast lmfaoo dude this made me die laughing for some reason
I worked at an Aussie KFC for a couple of years after leaving highschool, started as a cook. Our fresh chicken pieces came in bags: 1 breast, 2 wings, 2 ribs, 2 thighs, 2 drums, 12 head (bags) per crate. The seasoning mix for the breading just said "herbs and spices" in the ingredients list. 1 bag flour, 1 packet seasoning, 1 packet milk & egg powder. I enjoyed freaking out my friends by describing how the gravy was made from fines (chicken/breading sludge from the bottom of the fryer pots). Bon appetit! :)
I've always been amazed at my chefs ability to eat things that came right out of the oven/fryer/grill. It's like molten lava
I swear I can let it rest for 5-10min, blow on it for another 5, and lose the roof of my mouth every time. I always cringe when they dip a spoon of boiling soup/whatever for seasoning and take it straight to the tongue!
😂😂😂
We have a class bonus of +10 to fire resistance.
Same with Korean culture. We love eating our food at high temps, especially soups and stews.
You didn't care enough about what you said to proofread it or to edit it... regardless, 47 people cared to leave you a like.
“Fat can sense fear” - I am fat, and can confirm.
Let that be a warning to all the nonfat people out there.
I am Fear, and I'm coming for you next Fatty.
jk, I'm a little fluffy myself.
Kenji, I don't think you understand how therapeutic your videos has been for me, especially in isolation back in April to June of 2020 when COVID was really hitting all of us like a huge storm. You and your videos have been my companion and I can't put into words how much these videos helped me during those dire times. Thank you so much, Kenji. With these vibrant and fun videos, I hope you'll be able to help people, like me, who are battling their own demons. Keep cooking, chef!
it wasnt dire wtf lol
@@NagashiChidorii 😆
Dramatic
Dire is in the eye of the beholder…
"Fat can sense fear." - Kenji, a man of wisdom
"The longer you live it in there, the juicier it'll get
... Until it starts to rot"- Kenji's words of wisdom
Reminds me of an ex girlfriend
Deepest thing i heard in the last week
This is why your parents or grandparents stick their hand in the oil as they're lowering the food in.
How do they do it without getting burnt? No one knows.
@@byaialele5916 ua-cam.com/video/Sp3d6k8eOqU/v-deo.html 👍🏼BEST WAY TO EAT FRIED CHICKEN
30 minutes that just went by so quickly. Always enjoy Kenji's stuff
Kenji's stuff huh! ( ͡° ͜ʖ ͡°)
Bruh when I read your comment I had to scroll back up to check the length of the video cuz there was NO WAY that was 30 minutes. Felt like 5 minutes. He's just got such a chill vibe you get totally absorbed watching a master at work.
Just noticed that after reading your comment haha
i started thinking no way i get through the entire 30min.
35 min later and i have fried chicken being delivered (don't have the ingredients on hand ).
I got the Food Lab book last year and I have made this recipe at least a dozen times. Always comes out amazing.
You can also substitute sour cream and milk for buttermilk. Sour cream uses the same fermentation as buttermilk
why is no one talking abt his "see ya in another minute" tips that was hilarious lmao
Love the fact that you brought up Andrew Rea's recreation of your dish, I love both of your content, and I always enjoy it when you creators recognize one another and sort of appreciate the inspiration. 💙
Love the tip about the corn starch and baking powder and also the other valuable tips that you give !!
Ehh when does he mention corn starch? 🤔
Could you do the second fry step with fast food fried chicken when you got it home or for leftovers.
Just quick fry them again?
Yes
Been doing that with leftover jollibee my whole life. It’s the best way to reheat leftovers
You should frame this quote. “The longer you can marinate the better it gets… until it starts to rot”. True and hilarious.
Easily the best food tutorial on this channel. No annoying adds and channels that seem like infomercials. Been following Kenji for years. So excited for the new book.
The man has single-handedly make me a wok convert. Love these videos, dude!
I'm right now between the first and the second frying. It looks splendid, and a couple nibbles confirmed that. It's hard to wait for the second frying, but since this can only get better, I'm exercising all my willpower.
Nice peppery spice blend. I could see a touch of ginger adding something to the final flavor.
You should try adding chinese 5 spices, the aroma when you bite into the chicken are divine cant get enough of it
Loved that alternate camera angle being mixed in here and there. Great addition to the show Kenji!
I just followed your recipe and it was a major success! We wish we could eat this recipe every day. The only thing I did different was sub the rice flour for corn flour. I used chicken breast strips shallow fried in a cast iron skillet. Lard was recommended to avoid oxidation and it was delicious. Thank you for leading me to make the best fried chicken I've ever made.
This has been the crunchiest chicken I've ever eaten in my life and very juicy. Couldn't find rice flour at my local store so I substituted corn starch because of the lack of gluten and it came out fantastic!
Corn starch works even better IMO.
Awesome. How much corn starch?
@@Stepside I completely substituted rice flour for corn starch using the measurements in the video.
Made this a couple of weeks ago. Best chicken I ever had. First time ever I have crispy chicken. Thanks Kenji!
Fried chicken video on a friday?!! Yes please!!!
I remember when I was a kid working in a fast food chicken restaurant that we put the bone side down to drain the liquids from the inside to keep the skin n batter crispy after frying. Cheers I love the CRISPY sound of your chicken.
the panic i felt when he was frying and said "maybe I can get it all in"
i said “please no”
@@tim.demonbreun I said "Don't get greedy!"
I audibly gasped, too.
I thought, oh crap, no
The one time Kenji almost does something wrong.
The definition of Chef's fingers: using fingers as a guide to flip chicken that's actively being fried.
Similar to how Mexican/Hispanic grandmas flip tortillas with their hands!
@@doggins ¡Claro que sí!
This is like a Master Class, so much info!
Kenji, I really like the new angles you've been trying out in these last two videos. Really nice!
you should do a whole video about home kitchen functionality. your kitchen seems so thoughtful & practical. i’d love some tips.
Excellent! Yessir, double frying is THE best method for crispiness, whether it's chicken or potatoes!
Perfect timing. I just finished listening to the Food Lab a couple hours ago at work, so I just listened to the whole fried chicken segment today. 😀
Wow I had no idea there was an audiobook! I just used my last audible credit on the Grandma Gatewood book.
Thankful to have found your channel. You’re stepping up my cooking game tenfold. So enjoyable to watch, gaining so many techniques from you. Cheers!
Home “chef” here… thank you so much for bringing me back to 🧑🍳.. awesome vid.. thanks again
great breakdown of double-frying. i've done it many times following general advice but never understood the principle. now that i do, i'm sure my fried chicken will jump up a level!
Damn, over 30 minutes, fried chicken, multiple angles, Kenji sure blessed us with this one.
Really good recipe Chef. It seems like the classic, simple dishes like this are the most difficult to cook perfectly.
Wow, I am dripping drool on my keyboard! That was awesome Kenji, thanks so much for this fantastic fried chicken tutorial. You never cease to be amazing!!
Love the wok deep fry most versatile pan
My cooking abilities wouldn't be the same without you. Thank you, Kmoney.
So delicious! I only had eggs and yogurt and spices, and only 30 minutes to marinate. It still turned out so juicy and full of flavor. I drizzled a warm honey + hot sauce mix over the chicken 😋
Thank you will try and add the honey.
Looks fantastic. Thanks for doing this video. I've tried your fried chicken recipe 3 times and screwed it up 3 times now. You've inspired me to give it another go.
YES! Was hoping so much to see this when you mentioned fried chicken in the Spinach Soup video!
When Kenji uploads a new video while you're rewatching old Kenji videos 😍
This is perfect timing, I was just wondering why my fried chicken (and other foods with more moisture) always went soggy after resting. I’ll make sure to double fry from now on!
Honestly I found this channel through reddit a week ago and since then I've just been watching these at night and it helps me fall asleep
I just made this and it was DELICIOUS! This was one delicious fried chicken. And now, it's time for a nap.
Kenji- I thought I knew it all, but you have slathered love on my knowledge. Thank you.
I fell in love with Kenji when I started to look for How to make an authentic Ramen I was stunned by the details and explanation he added on his recipe and this keep coming on every of his recipes. Wow that's awesome thnx a lot
Hey J. This is hands down the best fried chicken videos I ever watched on UA-cam. I've cooked very good fried chicken, but this one is great. I used a lot of your techniques but learn a lot watching your video/ A must try recipe.
Thanks and Best Regards
You are a great teacher Kenji!
There's a Taiwanese fried chicken place featured on Worth It that takes advantage of the remaining oil after three twice fry to stir fry it with chiles and herbs for that "salt and pepper" style vibe
I'm late to this video because quite frankly I've been binging your videos, but I just gotta say I am learning so much from you. I'm 21 years old and I love cooking for my boyfriend and I after coming home from our labor job. Lately I've been trying a lot of new things and now I feel like I can really polish off some of those new dishes. I'm so excited to try some of your recipes too!! Love and peace x
This guy is so underrated. Just pure knowledge, no flashy editing lol
Uh, excuse me did you not see those snap transitions? Pretty fancy if you ask me
Is having 1 mil subscribers underrated now?
He's pretty much the cooking legend for all the big cooking channels on UA-cam. He's not underrated, he's just a cook and not an entertainer, that's why he doesn't have as much subscribers as other cooking channels.
@@DraftLogic well. I guess perhaps underrated is poor choice of words. I think he deserves 5 million but I’m sure he is content.
@@droptak well said. Upon reflection, poor choice of words. He is more for the serious home cooks where others get subs from their entertainment value as well.
One of the best UA-cam channel which explains way more then other channels in the principle of frying chicken. Glen & Friends needs to watch your tutorial. Make a 11 herb and spices chicken
I've always used a cast iron wok for deep frying and I've always thought it's much superior to the dutch oven everyone seems to use for the exact reasons you've stated. It's good to have my "team wok deep fry" credentials supported.
I love my woks.
I have one (masterchef) wok permanently setup for fries/chips and other any deepfried foods, one for vetkoek (sounds like: fet-cook - an oilfried dough bread) and my third wok is my dedicated stirfry wok.
I cook with pots only when I make minced meat, soups and stews.
The woks just work so much better for frying.
Kenji thank you, I learned more from you than any other cooking show
I keep moving my eyes from the boiling oil to the bare feet right below it! You're a brave man, Kenji!
Hey Kenji! There’s a UA-camr, Quang Tran, that adds club soda to his wet batter. It always looks super crunchy and juicy. He’s an amazing cook and cooks from the heart but I wanted to know if that has any impact on fried chicken.
It is well known that adding carbonated drinks to a batter creates a more light and crispy batter (check Heston Blumenthal’s fish and chips). Kenji uses a buttermilk dredge in this video, resulting in a crust that is possibly crunchier, but also more brittle and hard. I have tried both methods, both are really good. Quang’s version is more suited for Korean-style fried chicken, since it’s much lighter (in texture and flavor) and holds sauce better. The buttermilk version is perfect for a classic southern fried chicken (way more flavorful too, doesn’t even need a sauce!).
Next-level.
We served tempura-battered oysters at a place where I worked in the kitchen, the batter consisted of whisked egg white, cornflour (US: cornstarch) and ice-cold soda water (US: seltzer/sparkling water). I believe it's a pretty common recipe for tempura. If you like oysters give it a try, they're great!
Beer battered fish and chips is a classic method.
If you really want that tiny *crisp* that basically shatters when you bite it you've gotta get some alcohol in the mix. Adding sake or some other alcohol really makes things a different level of crispy imo, probably something to do with the lower boiling point of alcohol
Im so glad I found this video.I have a catering coming this week and I can't fry the chicken onsite.I have to do it at home and transport it 30 mins away.I was worried about it getting soggy during transport.You just eased my stress level with the double fry method..Thank you sooo much Chef!!!
Kenji, love your channel man, it's so informative while still being entertaining, especially when you figure out one of the GoPro stands is just a wine bottle with a selfie stick attached
You are a wizard sharing your deep knowledge of the way
Me: “No fucking way he’s dropping that straight in with his hands”
Kenji, an intellectual: “Fat senses fear”
and in bare feet. I couldn't do that
@@yhfsywfit every try frying bacon sans clothes? Don’t do it! Lol.
the knowledge in this video is FREE. so many restaurant owners should see this.
Shabu losing his mind over there at the end 😂
My Hero! This looks amazing. Thanks for another awesome recipe.
Nice, I love making fried chicken and a thing I wondered was should I be leaving the chicken out while it's coated in flour... as that way it makes it easier for the timing to align. Now I know what that could cause! Thanks for the little facts and experiments :)
Master Kenji, once again, is full of knowledge for those home cooks like me. Love your videos. Avid follower here.
I ALMOST asked about reusing oil, then I thought to check The Food Lab. Sure enough, it's there. For those who don't have it, get it, but here's his answer:
Q: What about at home? How many times can I reuse my oil?
When frying at home, you can expect to use the same batch of oil for six to eight frying sessions before it begins to break down. Certain foods will cause oil to break down faster than others. In general, the smaller the particles in your breading or batter, the faster your oil will break down. Thus, fried chicken that’s dredged in flour will ruin your oil faster than eggplant slices breaded in chunkier bread crumbs-which in turn will break down your oil faster than onion rings dipped into a batter that turns solid when fried.
Thanks. (:
Amazon has a convenient metal grease container with a wide mouth that has a fine strainer and lid, which also fits in the fridge if you want to keep your frying oil in there.
I've had no problems reusing oil up to ten times. you can smell when it starts to go off (at which point I'll just if put in a ziploc doubled up)
search "oggi grease container"
The more you reuse an oil the more carcinogenic it becomes.
and don't forget the serious eats article on using *gelatin* to help purify used cooking oil. it's magic
Very good video. Big thank you. A much better way to get all the air out of the bag. Pinch off to the corner just like you did. Next dip it down (not under) water. As you drop it down it will displace the air in the bag. I learned that one from my sous vide. I never get water down in the bag but I always get an air tight lock.
17:40 The point where un-fried parts of chicken finally gets to be fried
I LOVE TRYING NEW RECIPES FOR FRIED CHICKEN THIS LOOKS LIKE A GREAT ONE LOVE YOUR COOKING TECHNOLOGY 🤣the way you explain things will try soon spices look spot on thanks again aloha from Hawaii
This is almost exactly how Popeyes chicken was made! This brought back memories of my first job. They used a seasoning pack but I think you were pretty close (maybe white pepper instead of black)
Fat indeed knows fear. Gently letting the bird fall away from you with a little push as it goes over is the only way to keep from getting popped. Also batter (stuck to your fingers) makes a good insulator.
….. hard won wisdom from Al Copeland enterprises. 😆
And a wire trivet in the bottom of your wok will help keep from scorching the bird
Tip for vaccum sealing a bag.. put your food into the bag, drop the bag into a bucket or bowl of water, and seal the bag with the remaining seal left above water.. perfect vaccum seal.
When you see the legs bouncing after the bite, you know its the good stuff.
It's true frying twice makes pretty much everything crisper , looks amazing 👏
Hey Kenji, thanks as always for the videos you do and all the explaining on why you do things - it gives me a lot motivation and is very fun to hear.
I got a question though, I'm from Sweden and we do not have buttermilk at all and you said to go 50/50 milk and yogurt. Is there any specific kind of yogurt you would recommend? I feel like turkish or greek yogurt would be too thick but I do prefer them over anything else. Thanks!
I use Greek.
@@JKenjiLopezAlt Here in Japan, there is no buttermilk either, but we do have DRINK YOGURT. Basically, yogurt that is completely fermented but is still mostly a thick drinkable liquid - and it is sold to be drunk. I bet this could be used one for one to replace buttermilk.
Filmjölk is a great substitution for buttermilk here in Sweden, you can also use kefir.
A trick I use for 9:23 to get an even tighter bag is to leave a gap in the seal, then submerge most of the ziplock in water (being careful to not let the gap go under water).
The water forces all the air out of the gap, and the bag ends up basically devoid of air.
Kenji, did you ever make a video on how to season a wok? I feel like it was mentioned as a possibility in the past, but don’t remember seeing that tutorial in any of your videos.
I have a carbon steel wok with a helper handle that can’t be removed that I’ve never gotten around to seasoning, and would greatly appreciate a video on the seasoning process from you.
He explains how at the end of a previous video; it's far too short a process to warrant its own production.
After using, scrub with a brush and water. Dry with heat, add oil, take a paper towel, spread all over, take another paper towel, and act like you accidentally spilled oil in your wok. Use the same method for cast iron.
EDIT: Here's the segment of the video I mentioned :) ua-cam.com/video/iEs3qXQvg6M/v-deo.html
If you've been using that wok a while there's likely no need to season it at all, just continue using it and if it doesn't rust or stick too badly, it should be good!
@@actualperson1971 I've never used it. It still has the factory wax/coating on it even.
But first - longyao!
I Highly recommend checking the How to season a Wok video from School of Wok channel. It's a 3 minute video.
My feed has to many recipe videos with hosts who sing/animate to much or they skip important tips/steps. You never fail to impress and I’ve never had to slide time ahead on any of your videos👍👍 NEVER CHANGE YOUR FILM STYLE🙏🙏
Love this video, learned alot! my problem has been having the chicken not cooking all the way thru to the bone before the crust starts to burn (350 degree oil in cast iron)! the outer meat is done but the next to the bone is still bloody! Question: how long out of the fridge or at what raw temp should I look for before going in the oil? again great video and thank you very very much! The Girls are getting tired of my "Baked" Chicken!!
You have to cook to temp, as he describes in the video. That red color near the bone isn't blood, and it doesn't have anything to do with done or not. It's pretty easy to get the inside to temp if the oil is 300-325.
Great tip. It looks so crispy and yummy. I didn't realize you moved. Congratulations on your new house. The kitchen work flow doesn't seem too bad, but the sink seems much farther away. Do you prefer cooking in this house, or the old house and what are the reasons? Thanks for sharing this video and cheers.
I got a Thermapen One about a week ago and it is the best investment I have made in my professional career. Reads in under a second and is accurate up to half of a degree. Highly recommend 10/10
Thank you so much for sharing! But great, I just ate supper and now I am hungry again after seeing that chicken.
Kenji, what method of oil disposal would you recommend for frying in a home kitchen? I've always wanted to do it, but the prospect of having a large vat of oil afterwards gives me pause. any advice?
I like to reuse frying oil most of the time, as I hate to waste it after one use. I usually wait for it to cool down, then filter it through a paper towel or fine mesh strainer, and then store it in a jar or container. Then I simply add a little fresh oil to it every time I fry to keep it going. If you have a particularly messy fry and want to dispose of it, I recommend finding an old jar or bottle to seal it in before throwing it out.
A big funnel with a mesh filter or sieve in it works well to return the oil to its original bottle once it's cooled
Use gelatin! Kenji wrote a great article about this years ago. You can mix in gelatin with your fry oil, then leave it in the fridge overnight. The next day there'll be a puck on the bottom of your vessel with all the solids and stuff in it that you can toss out. This yields an incredibly clean oil that you can reuse to fry things in again.
Paper coffee filter inside a strainer works really well to filter used frying oil.
I love how nobody actually answered with a way to throw out the oil, just several options for filtering it. ¿I imagine you are supposed to keep using it as you’d use normal cooking oil after filtering it and placing it back in its bottle?
Love the stock pot sitting on the corner just chillin'.
Multi tasking on a Sunday afternoon. It must be the back left over from the chicken portioned out earlier.
I made this and it turned out great with one small issue:
I had a really hard time keeping the crust from getting too dark before the core gets up to temp, any advice?
I tried pretty hard to keep my oil temps in the ranges he mentions in the vid.
Reduce the temperature of your oil. Bone in pieces take longer to cook so I rather low and slow. 275F - 300F should do it. Also, keep an eye on your temp throughout the cooking process and increase/reduce as needed. I had this issue for a long time and finally got it down. One more thing, the more dry seasoning you add (like paprika, cayenne, herbs), the more the crust tends to burn. What I do is season the chicken the night before by itself, then proceed with a brine.
@@andrewt5348 thank you!
Also, remove your chicken from the fridge at least 40 minutes prior to cooking. That way, the centre is not so cold and it will cook through faster!
Worked AMAZINGLY well. The popularity soared after I served these at a party.
A 30 minute video? What a treat
My mouth is watering! I need this in my life! Thanks, Kenji!
I hope this hasn't been asked before Kenji, you mention refrigerating the chicken after the first fry. Would it be possible to freeze those pieces and do the second fry at a later date?
I can see this being possible since a lot of fried frozen foods (like fish sticks or fish fingers for those in the UK) have deep frying instructions. My only concerns would be if you could freeze the chicken pieces fast enough to not produce huge ice crystals that could mess up the meat’s texture, and whether you have to thaw it before frying, which could also cause texture issues.
zrobeast this would probably be a great idea for deboned and flat pieces of fried chicken, they would freeze quick enough due to their flat shape and you would be able to re fry them directly from the freezer and have them ready to eat in a few minutes
With larger bone-in pieces it would be more difficult to get the heat all the way to the center without browning the outside too much and it would take longer to re fry as well, probably not worth the hassle there
Just made it. Best chicken ever! I used peanut oil for the frying in a cast iron Dutch oven. Crispy and delicious. Will try the double fry tonight for dinner😊
And thank you!!!
Love the recipe and already put my chicken in the fridge for tomorrow.
I do have to say that putting a paper bag on a gas (or any) stove while it's in use is a terrible idea.
Loving the frequent uploads 👌
I'm telling myself it's because it's my birthday week.
I know it's not, but I'm still going to enjoy the unexpected gift. 😁
@@rumbleinthekitchen_Amy Well happy birthday to you 🎉
You can celebrate by making some of the recipes 😊
Absolutely! My family & friends love whenever I try any of Kenji's recipes/ tips.
Kenji -
Any specific recommendations for a Wok for a glass-top stovetop? I'll be buying your next book - want to make this chicken - want to be well-prepared.
P.S. - Every Night Is Pizza Night is my go-to gift for children's birthday presents! I inscribe it with a message about food, family, and fun! :)
20:19.
"Craggly," "Craggacious," Craggickened," "Cragged."
Just wanted to throw some more ways to say that something has crags, it's the best way i've ever heard someone describe fried chicken. Thanks, Kenji!
Wait... a Safeway / Albertsons bag... There's only one region where you find those stores... XD (Edit: I guess you did the name drop in the episode so w/e lol)
Also, I don't have the balls to put a paper bag next to an open flame like you did >_>
Just wanted to say I think you’re a legend. Truly inspirational.