I’ve been deep frying CHICKEN wrong all this time!
For more great Instant Pot recipes, please visit InstantPotEasy.com
Install Raid for Free ✓ IOS/ANDROID/PC: https://clcr.me/R_GugaFoods and get a special starter pack Available only for the …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
Install Raid for Free ✅ IOS/ANDROID/PC: https://clcr.me/R_GugaFoods and get a special starter pack 💥 Available only for the next 30 days.
Day 1 of asking guga to do tanduri chicken
As soon as I heard raid shadow legends I'm outs
Anyone know if Sake is cooking sake or drinking Sake?
I tried the Japanese style, Karaage the other night, and it was a HUGE hit! People telling me it's some of the best chicken they've ever had! To make the chicken extra crispy I double fried the chicken. Will definitely use this one again!
I don't see the KFC Rub Recipe with the Japanese sauce.
After you flower the chicken or use the cornstark for the chicken. You have to let it sit until all the powder. It's absorbed and gets wet.
What is miriam?
Awesome Vid, btw what is miriam? (Left a like)
Leo is a 🤓
I know im a bit late for the party, but is there something more common instead miriam and sake (and the ginger paste)? Its not easy (or cheap) to get it where im from
I'd like to get stoned and have some Japanese fried chicken with donut glaze drizzled on top
All starch dredged meat does that…. it is where the fat is leaking out mixed with the starch…….
Its proper name is karaage and it really is delicious. As well as lemon, it goes well with kewpie, which is a Japanese mayonnaise.
I wouldn't say either style is 'wrong', just different.
I'm almost certain the white crustys, are starch from the potato starch.
Double fry it, should handle the white bits.
Explain: why is with the bone better.
Want to do a video of a chicken thigh deep fried with and without the bone?
stop using garlic paste!! i know you got powder, paste is flavorless
I was fully onboard until that sauce. A whole bunch of NOPE for me. I use buttermilk + lemon + S&P + Garlic/Onion Powder + Smoked Paprika and dredge overnight. Then into the flour – S&P, Paprika, Garlic/Onion Powder.
The reason why there are white spots is because potato starch doesn’t brown easily unless it’s hydrated with sauce.
Can you do this exact process with Wagyu?🤔🤔🤔🤔
Think they were white because you poured extra marinade on dry starch, probably started to crystallise the seasoning
In Hawaii, there is a variation called garlic chicken. The fried chicken is tossed with a garlic, soy sauce, honey, etc(many variations, but garlic and soy sauce is the base).
I was taught to do a second fry. Curious if this is a better way.
knock off that residual potato starch dust before frying. You’ll avoid the white spots that way.
Do not use potato starch makes chicken taste gamey
guys i need help i cant find out what miriam is lmao i am from germany so it has a different name i guess but i cant even find it if i just google it like miriam liquid spice or whatever
Don’t worry about those white spots! All the best izakaye have them.
Oooooo, imagine this using belly pork instead of chicken…..
I'm glad you choose the right winner people in EU fry the chicken simular way 😊
I leave the chicken for about 30 minutes so the starch can moisten and then it fry’s evenly no white bits
When I worked at Kentucky Fried Chicken, the way they prepared the batter was different to the way Guga does it in this video. First, they coat the chicken pieces in unseasoned flour; second, they coat the chicken in a mix of powdered egg and powdered buttermilk; lastly, they coat the chicken in flour containing the secret herbs and spices. Now, I'm not saying that this method is better than Guga's, as a matter of fact, I suspect that putting the secret herbs and spices on first is a better way of doing it and using fresh buttermilk rather than powdered would make the batter more fluffy for a better result. The method I described above was how we did it in the Australian Kentucky Fried Chicken and it was many years ago, before they changed it to KFC (though the Aussie stores have gone back to Kentucky Fried Chicken, probably because now people realise that frying, especially deep-frying, isn't what makes you fat, it's the carbs in all the sides that does that).
Did he say Miriam? I know a girl named Miriam.
Sell out just like every one else so sad go RAID yourself
Isn't this karaague?
It’s not “access” it’s “excess” Guga please 😫
Where's the KFC run ingredients I can't find it
Where is the KFC recipe?
The Thumbnail reminds me of Fried Oysters. Now I have my Mind on that than Japanese Fried Chicken.
DUDE looks like sugar crystals. What you got in there?
In terms of browning, flour Browns more naturally, and one of the reason is because once flour is wet, mixed with some water, it develops gluten, and gluten, just like in baking whether for bread or pizza, naturally Browns more easier, whereas natural starches such as potatoes and corn don't contain gluten.
Which is better Potato starch vs reg flour and cornstarch mixed equally? You did the latter in another fried chicken video.
That white stuff might be acrylimide( described as a white odorless solid), possible cause for concern that it is associated with illnesses. Maybe it would be a good video to delve into, send it to a lab? 11:15
Great video! You dudes are cool.
I am Japanese and often buy or make Japanese karaage. The difference between Japanese karaage and fried chicken is that typical karaage is seasoned in the meat itself and coated thinly with batter. The batter itself is not flavored or seasoned with spices. The karaage in this video has a slightly thicker coating compared to typical Japanese karaage.
However, for Americans, it may be more appealing to have the batter seasoned to their taste.
what cooking oil did you use?