I've been deep frying CHICKEN wrong all this time!

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Жыл бұрын

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#chicken #streetfood #food

Пікірлер: 2 400

@GugaFoods Жыл бұрын

Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/R_GugaFoods and get a special starter pack 💥 Available only for the next 30 days.

@daveed51 Жыл бұрын

Nah, i’m good

@brizzysimba179 Жыл бұрын

@@daveed51 hey

@eventprogenitor1873 Жыл бұрын

I am curious you try various things but have you ever done an ultimate comparison like a certain cut of steak with all your wow this is great variation? Not sure if possible but i would love to just be able to find the side dishes there are a few i would like to try but i can't find them again.

@daveed51 Жыл бұрын

@@brizzysimba179 hey there

@catman8735 Жыл бұрын

hey guga, i think u might have forgotten to put the "secret kfc rub" in the description, if so can u please add it, ive been looking to make it for a long time

@Kirboss Жыл бұрын

Guga should unironically make Krispy Kreme glazed chicken just to make Leo happy

@carlbrown9082 Жыл бұрын

This is the experiment we never knew we needed. @Guga, please do this!

@jamesray9009 Жыл бұрын

haha I already found a copycat glaze recipe :)

@Animemom96 Жыл бұрын

That sounds like it'd be a variant of chicken and waffles style chicken...and I'm all for it

@sworddomo1951 Жыл бұрын

@@Animemom96 with waffles chipotle raspberry, maple syrup and gouda cheese as the side

@iamrenshi7107 Жыл бұрын

🤤🤤🤤

@dturtleboy9115 Жыл бұрын

To get rid of the potato starch, double frying it usually helps and gets a better sustained crunch

@adammoore7447 Жыл бұрын

This

@RemixMaster21 Жыл бұрын

👍

@mercuryfalconog Жыл бұрын

yup a quick dip like 2 minute fry, let it sit for 5 mins and then fry till it is done. The white is crystallized starch which gets browned after the second fry. Also this prevents the coating from getting soggy after frying

@ragnoxten4158 Жыл бұрын

He knows :) and he knows how to get people to engage

@vilijanac Жыл бұрын

Ahahaha, that's not it, every floozy thinks is Chef these days....

@drewmurdaugh6264 Жыл бұрын

Yep the difference I've discovered between using flour or cornstarch or potato starch to fry foods is that when you use flour the oil actually penetrates and goes into the meat leaving it very greasy. I discovered this by making a batch of ginger garlic meatballs and when I cook them in oil using flour I literally had to fill the pan with oil again because by the time they were done cooking it soaked up all the oil leaving no oil to cook the rest of the batch. I then switched to cornstarch and I was able to cook the next 4 batches without having to add any oil. So I discovered that the starches actually seal the outside of the meat that you are cooking allowing no penetration of the oil into the meat leaving it juicy and non greasy. Another method I've seen is a mixture of cornstarch and rice flour which makes an extremely crunchy wet batter. i live in the philippines and it's hard to ....find potato starch but easy to find cornstarch and rice flour .

@anabellepreis1920 Жыл бұрын

Amazing, thank you! Ibheard that rice flour is the best. Starch and rice flour is the best option for both dry and wet batter?

@petriejenkins5804 Жыл бұрын

Sounds like your oil wasn't hot enough honestly.

@cheeseypie5555 Жыл бұрын

@@petriejenkins5804 Agreed.

@drewmurdaugh6264 Жыл бұрын

@@petriejenkins5804 yes you would know because you were there

@TheDeadOfNight37 Жыл бұрын

I find it interesting that it'd be harder to find potato flour than corn flour over there considering potatoes are even easier to grow than corn

@censheard7019 Жыл бұрын

Only alteration I’d make is to use dark brown sugar in place of granulated white sugar. My cousin learned this from a chef in Tokyo studying under him. The brown sugar creates more depth in the flavor. Otherwise Guga your chicken looks delicious!

@aydinbiber7616 Жыл бұрын

Yup. I can't really remember any Japanese recipe that uses white sugar.

@markfergerson2145 Жыл бұрын

Honey or molasses would be better imo.

@zefjiojzeffzejiojiozef9009 Жыл бұрын

@@markfergerson2145 brown sugar is jusr sugar and molasses tho

@caiusmadison2996 Жыл бұрын

Also brown unprocessed natural cane sugar is a better sugar for thicker results.

@buddysievers9964 Жыл бұрын

Why use white sugar anyways? It's unhealthy and the difference in price is not that great.

@michaelcallisto Жыл бұрын

I live in Japan. Those white spots are very common in high quality fried chicken called "tatsutaage" which is slightly different from the more common "karaage" so don't worry about them. They actually improve the flavour.

@multicoloredwiz Жыл бұрын

mihoshichan.........

@fidelmontoya Жыл бұрын

Yep.

@zachariahlee1278 Жыл бұрын

@@fidelmontoya I live in orzmoliameum

@birthday2020 Жыл бұрын

This guy knows what he's talking about.

@zairedavao5094 Жыл бұрын

⁰l

@tobin1677 Жыл бұрын

As someone living in Japan I can vouch for how fantastic karaage is

@kachow5830 Жыл бұрын

English teacher? xd

@grapefruitsyrup8185 Жыл бұрын

@@kachow5830 yea prolly the case. thats eww

@KHRification Жыл бұрын

@@grapefruitsyrup8185 why eww?

@Torpid6441 Жыл бұрын

@@grapefruitsyrup8185 Why eww? What?

@cherryyy594 Жыл бұрын

@@grapefruitsyrup8185 ???

@MongoMan693 Жыл бұрын

I've made lots of Karaage (Japanese fried chicken) in the past and learned that you need to eliminate any dry areas on the breaded chicken before frying or you get the "spots", like you did. In your video you show spooning some marinade over the chicken after it's been breaded, that's exactly what you need to do to ensure a nicely browned chicken. Just do more of that, leave no dry spots. As you noticed, the zip of the soy and ginger is really what gives it a great flavor, the potato flour giving it a great crunch. When I couldn't find potato flour in my local grocery I used corn starch: the flavor was very good and had a good crunch. Corn starch gives a light golden color, not brown, after frying. You should consider a follow up using potato starch/flour and corn starch to see which you like best?

@your_fathershome Жыл бұрын

I wondered why he didn't separate the ones he added the extra marinate to, to see the difference.

@AleTrainedFighters Жыл бұрын

but.. the fact that you have the inclusions... thats authentic thats how you know you are eating karaage and its the potato starch thats the secret ingredient

@gimpycpu Жыл бұрын

you are right it should be wet Usually the fried chicken powder we get at the super market here in japan, is a mix that you need to add some what to it, its a full on batter There are a few dried batter too but you dont get a huge crust. happy it still came out good tho

@MsTwiththeTea1980 Жыл бұрын

Thank you so much for sharing 😊

@cameo_bitpart5324 11 ай бұрын

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. And double frying the chicken help eliminate the potato starch that didn't brown. Will definitely use this one again!

@vital1614 Жыл бұрын

next up: “I’ve been deep frying my nephew angel WRONG all this time!”

@briandfox16 Жыл бұрын

Lol.

@justtony21 Жыл бұрын

WTF?

@veasnatdm4861 Жыл бұрын

@@justtony21 you don't know the dried age memes? check the rusted casted iron pan episode

@r6bunny Жыл бұрын

He is dry ageing in the drywall

@briandfox16 Жыл бұрын

@@r6bunny Wow

@slashroar Жыл бұрын

The best way to coat karaage imo is to use half flour and half starch, the flour gives the best browning color and avoid those white spots, and the starch gives the best crispiness Also you should fry them once for a few minutes to cook them at average temp (180°C), and then let them rest 2 minutes, and fry them at higher temp (200°C) for 2 more minute for the crispiness

@Pad929 Жыл бұрын

@UCzvMqtX2_Bq_zrqpe0BSBNw Maybe you are thinking of nankotsu-age. ✌

@FinalWarsGodjira Жыл бұрын

Can't go wrong with double frying for added crispy goodness.

@paulroark6840 Жыл бұрын

Yes this is how we did it for service. Par fry, then into another Fryer. We used duck fat for the second fry, but it's not necessary. Also we used 100% corn starch. But that was an ease of access thing

@TheMotschl Жыл бұрын

this! and add a teaspoon of baking powder -> game changer

@Claymann71 Жыл бұрын

I agree. Flour does help. I do spicedflour/cornstarch-eggwithsoys.-panko with baking powder & I add baking powder to the marinade as well. Panko is like breadcrumbs on crack. Add MSG & it is virtually crack-chicken it's so rich. & then fry in peanut oil just as you say. I appreciate a good fry technique!

@BackyardSmokeMasterBBQ Жыл бұрын

I love how you guys enjoy each other's company while tasting great food.

@JontyBlue67 Жыл бұрын

I agree wholly with the double fry method. I have found that a coating of equal amounts of self-raising flour, potato starch, and rice flour a great combination, it gives you puffiness, crunch, and chew.

@Gwal Жыл бұрын

Karaage is a lot better when double fried. Since the potato starch coating can be very fragile, double frying helps getting it very crispy

@sdqsdq6274 Жыл бұрын

hmmm sound like the korean chicken style , so who copy who, lol

@EyeOfRah Жыл бұрын

How long do you double fry?

@HB238 Жыл бұрын

@@EyeOfRah i usually just watch for color.. you'll notice it get a bit darker. Rule of thumb like 1-2 depends on the size of the chicken.

@EyeOfRah Жыл бұрын

@@HB238 yeah but I'm asking about the double fry, how long the first time if going for color at the second fry?

@HB238 Жыл бұрын

@@EyeOfRah my bad.. that info was for the 2nd fry. As for getting darker I'm refering to the breading. Final color after 2nd fry should be golden to amber. Brown is a bit more overcooked and black is burnt.

@TheGeekiestGuy Жыл бұрын

Double frying or using the pressure cooker helps get rid of the white potatoe starch on the Japanese style. I've cooked hundreds of pounds of that when I was a sushi chef. Keep up the awesome content, guys. It's good to see vids like this, comparing different styles from different countries. 🤙🏾

@jsandppr Жыл бұрын

Do you re-coat before frying again?

@TheGeekiestGuy Жыл бұрын

@@jsandppr just make sure you cover the white parts with the marinade. You don't want dry spots.

@jsandppr Жыл бұрын

@@TheGeekiestGuy Thanks. How and when would you use the pressure cooker? Before frying in the oil?

@TheGeekiestGuy Жыл бұрын

@@jsandppr ooh- after you marinade, coat the chicken in the potato flour and make sure the coating is moist. (I usually add the rest of the marinade into the bowl of flour and coat everything). Then you deep fry the chicken in the pressure cooker. Only time I double fry is when I only have a normal pot to fry with. Watch Gugas episode on making kfc chicken and it'll make more sense. Good luck. 🤙🏾

@jsandppr Жыл бұрын

@@TheGeekiestGuy Ah so it’s not a pressure cooker being used AS a pressure cooker. That’s what was confusing me

@Unbreakable1986 Жыл бұрын

Wasn't your KFC coating supposed to be in the description? I've only just discovered your channel (thanks Uncle Roger!) and your handling of cooking meat borders on wizardry

@watsonsdaily3128 Жыл бұрын

I've made a lemon salt and a curry salt to go with the chicken. This was really easy to do. You finely grate the lemon, add some course sea salt and grind it (I think it's better done by hand). I prefer this to squeezing lemon juice onto the chicken because there's zero chance of sogginess! Alternatively, I've combined some Japanese curry powder (I think S&B is a common make) and course sea salt and again ground them together by hand. You only need a small amount of each flavoured salt but it tastes great with the chicken. It works well if you put a small amount of each salt on the side of the plate and "dip" your chicken in it 👍

@NeonKue Жыл бұрын

Double frying is the key. Cut your fry time in half, cool for a couple minutes while you raise oil temp, then fry again till complete. Layers of crunch 👌🏽

@jsandppr Жыл бұрын

Do you re-coat before frying again?

@Time4CakeAndSodomy Жыл бұрын

@@jsandppr nope

@michalkotowski4137 Жыл бұрын

Do you let it sit to cool down before refrying?

@roberjohnsmith Жыл бұрын

Double frying such small pieces?? I double fry with American style fried chicken but is it even needed for pieces so tiny?

@dannyhwang2516 Жыл бұрын

You need to sift the potato starch to remove clumps before coating so you don't get white spots. I use potato starch sifted with garlic salt and ground pepper with chicken wings and they are the best.

@wentelteefje5260 Жыл бұрын

i usually put the chicken into something like a teryaki sauce after im done frying it so the crust fully absorbs the sauce making it crispy and very flavourfull at the same time. its one of my all time favourite things to eat

@robertworden8559 Жыл бұрын

Oh my God! I think I saw your best episode. It was so much fun and so perfectly presented! GUGA! you are amazing. Your wrap-up tasting was terrific and having your friends and family join has become my favorite aspect of your show, you've all evolved into witty, interesting and educated presenters. Your recipes are astounding, your willingness to break all boundaries is my mantra. Your show just keeps getting better and better. BRAVO!

@frostnight2680 Жыл бұрын

Guga, you should do a side dish contest. Remake all your potato side dishes and vote on the best.

@Bare_Essence Жыл бұрын

Absolutely! Test the big side-hitters in a showdown! It's one thing to rave about a side dish, but when you have four or five, then which is king!

@Espen_Danielsen 9 ай бұрын

I use this approach when I make Mongol beef, but I do not throw the meat into potato starch. Insted I put a tin layer of starch on the bottom of a bowl and layer it up with meat and starch until I've used all the meat. I then add a thin layer of starch on top and let i rest for a short while. Then I mix it all together with my fingers to end up with a thin layer on all the meat. This way I avoid getting to much starch in any part of the meat, and also get all the meat covered. This method could help you avoid the "sugary looking" crystals you get, as that can be caused by overflow of starch absorbing oil. This looks amazing! I gotta try it!

@hausofflash Жыл бұрын

I enjoy all your videos. I also like that they are to the point with no wasted time. Thank you for all you do and keep up the great work.

@blueknight7203 Жыл бұрын

Guga sounds like he is adding an exclamation point at the end of every ingredient. I LOVE IT

@MrFiredragon1976 Жыл бұрын

hello, to my understanding, you're supposed to deep fry japanese fried chicken twice at least. First at lower temp like 310-320 F ... in small batches like you did, then let them cool (until you can touch them) and then raise the temparature to brown them. this will ensure the fat melts and make them super crispy. (which is why they don't remove the fat) After the first fry, you can put all of them together, of course only if you crank up temperature a bit more (+/-380F) than needed, because it'll cool the temperature a bit and if the oil becomes just right (350F), otherwise, your chicken will get soggy. (if temperature gors below 300F) Also, you'll have less white/starch parts too this way since all parts will have more time to cook without burning. mine actually end up much let brown then yours, but I fry them 3 time for less time. Since I've learned this technique while watching a japanese chef... I fry everything this way: calamary, fish and chip, etc. errata- as another viewer mentioned before me, it gives a better balance in taste/crispyness/texture to use 50% flour/50% starch. and yes, with the bone it's better... any style you fry them.

@fredlacroix6865 Жыл бұрын

exactly

@blackkat101 Жыл бұрын

Now, the first fry is easy to tell when to stop as you're waiting for it to change to that golden brown. How do you know when to stop for the second fry? Or do you just time that one (if so, how long)?

@vincedibona4687 Жыл бұрын

Until it is done!

@thomas9805 7 ай бұрын

He probably did that, but he didn't tell you!

@phil8906 Жыл бұрын

Once again an amazing variation by the Guga monster ! Tried, tested and loved. Well done and as always, much love for sharing your unique style.

@davidbonner7466 Жыл бұрын

You forgot to put the KFC recipe I would like to try it out

@mrmtheking Жыл бұрын

It's a good day when guga uploads

@melondo1631 Жыл бұрын

Shut up bot

@Griscly Жыл бұрын

Making someone watch a GugaFoods video while they're hungry is the most efficient torture method known to man.

@BillBene67 Жыл бұрын

Excellent video. These look amazing. Do you have the KFC rub recipe?

@noyfb4476 Жыл бұрын

Lived in Hawaii for 4 years which has a huge Japanese food scene and I can confidently say that the Japanese fried chicken is tip tier as is most variants of Asian fried chicken.

@realpoetics 5 ай бұрын

Chinese fried chicken is undefeated imo. Korean, Japanese, Filipino, etc. are good but do not come close

@SneakybeakyScrub Жыл бұрын

Leo actually had an interesting idea, you could put a lemon glaze on it instead of having lemon slices (although that wouldnt really be needed for anything, but it would have a similar effect even if you made it a bit more sweet)

@kaleiohulee6693 Жыл бұрын

sounds like Chinese lemon chicken (similar to orange chicken)

@Gocunt Жыл бұрын

Krispy kreme crusted chicken yes pls

@TheOriginalFaxon Жыл бұрын

It's not the same that way though, the lemon is not nearly as strong and acidic, which really helps to cut the grease from the chicken thighs. Coating it would be okay if you want to make lemon chicken, but that's not chicken karaage anymore, that's lemon chicken xD. Take any orange chicken recipe and sub out lemons and that's what you get, it's honestly my favorite of the two, but it's still not as good as properly done karaage, especially since karaage is also supposed to include some kind of mayo/aioli with it

@maico3010 Жыл бұрын

The one thing I notice all the time is how nice your kitchen, grill and cooking tools look. You clearly put them all through their paces, how do you keep it all so clean? Could you do a video of the aftercare you do to keep everything so nice?

@BackForwardPunch Жыл бұрын

Oddly enough I have also noticed and wondered

@therecentlyundeceased Жыл бұрын

He has a small crew, not sure if does much cleanup personally or not. I hope he does, but he does come across as a "small business tyrant" potentially. But there's at least 3 younger guys he has on hand, not sure if they're full time employees and there all the time, but there's always someone around to do the camerawork and cleaning. I'm not sure who's usually on camera, who's editing stuff etc, but Guga has plenty of help!

@therecentlyundeceased Жыл бұрын

I would assume they're filming up to two of these per day realistically as well, so you'll see the same two guests during the taste tests, during daylight and then during night from the looks of it. I doubt they drove home in between taste tests, they're probably hanging around all day on the shoot and cleaning. Someone will spend the day editing while the other helps on camerawork, if we assume the "blind" taste tests are in fact legitimate. Which I think they are, I just assume all the guys are there every day alternating between photography and editing, and being the blind taste testers. I assume Mao mao does most of the camerawork so that he appears less in the guest segments? The videos are edited and uploaded out of order of course, so it looks more organic. They're highly organized.

@jamaalellison3076 Жыл бұрын

Just tried the recipe it turned out great my mom loved it thanks Guga

@AleTrainedFighters Жыл бұрын

Tori No Karaage is what its called! and its one of my favorite japanese dishes. I first stumbled across it at a small Japanese restaurant my Japanese wife took me to in Guam. ive been trying to find out how to do the breading for so damn long!

@mbdsmu Жыл бұрын

Hi, I'm from Guam. Do you recall the name of the restaurant? I will try it out. Thanks

@AleTrainedFighters Жыл бұрын

@@mbdsmu I don't. This was nearly 20 years ago all I remember is it was on the main road there on guam

@legionrapier6113 Жыл бұрын

I feel like we need a cake battered Krispy Kream icing glazed fried chicken experiment now.

@binx2smooth Жыл бұрын

I second!

@sslocke Жыл бұрын

I Third

@LovingSoul61 Жыл бұрын

I forth lol!

@mrminkstify Жыл бұрын

Fifth

@carlosbaeza7266 Жыл бұрын

Those are starch crystals, made due the low amount of water in that particular area. The frying evaporates it quickly an the starch crystallize with that frosty look. In more moist areas will be dull. Add flour to have more sugars and aminoacids to create a brown crust (Maillard)

@vearheart42 Жыл бұрын

This is the answer, add flour to the dredge.

@stylesoftware Жыл бұрын

Yes that sounds about right

@Gnarnia. Жыл бұрын

FJB LGB

@mandyholverson7700 Жыл бұрын

Yes!! Cane ro say this, but you hit the nail on the head!!

@namfoo6830 Жыл бұрын

Double frying helps with the white spots and enhances the crunch, also sprinkling salt on top while it is hot is a key move. I love making and eating karaage.

@TakManSan Жыл бұрын

Chicken Kaarage: I have used corn starch, works great. Not sure about why some pockets of yours didn’t cook but I never add more marinade to the outside once starched. Great channel!

@scottstark5528 Жыл бұрын

Definitley going to try a hybrid of this recipe. Used potato starch before but never thought to use it for fried chicken. Have used corn starch for chicken wings before look forward to trying this.

@toddcrookham515 Жыл бұрын

The way my best friends mom did this was too mix the marinade and the potato starch to make a very flavorful smooth batter. Place all chicken into batter mix well. This helps potatoe starch absorb the marinade and fully coat the chicken. Do not make batter too thick, it should be light so that you can really shake off a good amount, so you are not losing the chicken flavor in the potatoe starch. Cook as you did and that will be amazing. The key to this is to fully hydrate the potatoe starch and to be sure you get that flavor right.

@bryanlonger8646 Жыл бұрын

Good work and recipe....great edit, sound and lighting.

@robmeekel9198 Жыл бұрын

For the chicken karaage (JFC) you sprinkle the lemon juice on them and then dip them immediately in shichimi togarashi spice. You need fresh hot out of the fryer chicken to make this way the best. Works well with chop sticks.

@MsTwiththeTea1980 Жыл бұрын

This sounds so delicious 😊

@Johnny_5x Жыл бұрын

Guga: ''With the bone, chicken is better'' Garnt agrees

@AndrewFlower Жыл бұрын

In Japan we often get our karaage (fried chicken) like that with white patches on it. It's quite common! Not always though. I always thought it was something extra they were adding. Now I know it's excess katakuriko! Great video!

@falconlore9666 Жыл бұрын

I started using potato starch for frying my chicken about 2 years ago and haven't looked back. I have tried different rubs as well as marinades and somethings work better than others. I have noticed when using rubs and the chicken is less wet I get more white spots and marinades tend to have less white spots so I think part of it has to do with the amount of moisture in the potato starch. I do then to prefer doing a double fry if I am tossing the fried chicken in a sauce at the end before server to help keep the crispness.

@guidobrunellijr.3 Жыл бұрын

sounds good for the weekend coming !

@EG-1969 Жыл бұрын

As other's have mentioned, double frying is the key. Another thing I like, which is not traditional, is to use a little soy and wasabi along with the lemon. Don't know if my Japanese friends would laugh at me for doing that, but I like it, lol.

@isaiah95786 Жыл бұрын

The guys were in such a good mood this time I’m kinda surprised for a chicken episode 😂❤

@SJ3004 Жыл бұрын

Seemed like they just ripped a fat rail before filming

@sdqsdq6274 Жыл бұрын

ermm chicken is good meat , of course the skill of the chef matters the most

@UnitedCuisines Жыл бұрын

I enjoy watching the taste-test part: You guys seem to be really honest... and funny 🙂

@wsmaga Жыл бұрын

Looks awesome. I’m def going to make both of these.

@Iamlono100 Жыл бұрын

The world is pretty scary right now, but watching your videos relaxes me and always brings a smile to my face. Thank you Guga for bringing a moment of joy to my day with your excellent videos, I truly love you guys.

@hippityhoppity3800 Жыл бұрын

The World has always been scary. We have Tyrants ruling it.....that's how it's always been.

@peebers9387 Жыл бұрын

guga keeps it jolly🥰

@zack9692 Жыл бұрын

If there isn't one already, we need a Guga side dish cook book.

@peebers9387 Жыл бұрын

WOULD!

@playonce4186 Жыл бұрын

WHY WHITE SPOTS IN CHICKEN FRIED IN POTATO STARCH?! Frying chicken coated in cornstarch can sometimes result in the formation of small white spots on the surface of the chicken. This is because the heat of the oil causes the cornstarch to break down and release small amounts of starch.. The starch granules that are released during frying can clump together and form small, white spots on the surface of the chicken. These spots are usually harmless and do not affect the taste or texture of the chicken, but they can be visually unappealing. SOLUTION To prevent the formation of these white spots, you can try using a finer grade of cornstarch or coating the chicken with a thin layer of egg wash before dredging it in the cornstarch. This can help to create a more even and cohesive coating that is less prone to breaking down during frying. You can also try using a different type of coating, such as flour or breadcrumbs, if you prefer.

@rev.jonathanwint6038 Жыл бұрын

About ten years ago I discovered that I was gluten intolerant this could be a game changer from me thank you thank you so much!

@kwagz3314 Жыл бұрын

Guga’s fried chicken videos are super underrated. It’s on par with his steak videos. A great video again, Guga. Here’s another request for Squid Ink Dry Age.

@friedakroynik8901 Жыл бұрын

You guys are so much fun to watch. 😋

@biobiobio7777 Жыл бұрын

In Japan this is called Tatsuta Age. What's missing is the double fry. Fry once to cook fry again to make it crispy and crunchy.

@jm-po6bs Жыл бұрын

I love your content Mr. Guga!

@Neoxon619 Жыл бұрын

With a corn starch, I guess just shake off the excess to get rid of those white spots.

@archiearnobit Жыл бұрын

Most Japanese Kaarage are double fried to a higher temperature so the potato starch isnt visible, since it was only friend once some of the potato starch remnants are still visible however they are cooked 😊

@DarmaniLink Жыл бұрын

i've made this before but I like using egg along with flour and putting some togarashi on top gives it a better crunch also, ponzu goes better than lemon

@MoNteLL38 Жыл бұрын

Great Video! I love Jap karage!!! Can I please ask what cooker you’re using under the iron skillet? Is it gas or a special type?

@Immortal_BP Жыл бұрын

the white starch on the fried chicken makes it look moldy

@amommamust Жыл бұрын

I am actually going to try this one, I try to avoid gluten so this is perfect.

@billzigrang7005 5 ай бұрын

" I try to avoid gluten: ??Why?? (unless you have celiac dz, in which you should do more than "try.")

@collinleeAMV Жыл бұрын

Cornstarch is also commonly used for karaage. I like to use a 1:1 ratio of potato starch to cornstarch, but I cant get potato starch easily so I usually just end up using cornstarch. and it'll be even more authentic if you just marinated it for 10-30 minutes instead of doing it for hours or overnight. If you get a very pronounced shoyu (soy) flavor, it's called tatsutaage, which is a more shoyu flavored karaage.

@thebulge1335 Жыл бұрын

You should totally try pickling a steak!!! Also love your channel i watch all your episodes as much as i can !! Much love Guga!

@Sjbx Жыл бұрын

I'm currently doing Keto and from what I've just read potato starch even though it has a massive amount of carbs is actually keto/atkins friendly due to it being a resistant starch, we cant really digest it so almost all of it gets pooped out and therefore it doesn't spike our insulin or mess with ketosis. I'm gonna try this tomorrow and if it checks out and I can now have fried chicken on keto I will name my 1st born Guga.

@anthonyboatman9328 Жыл бұрын

You can also make keto fried chicken with almond flour and ground up pork rinds.

@ih7345 Жыл бұрын

??? Y keto? Has anyone told you its actually cannabilizing your muscles instead of just burning fat? Youre gonna have a weird body if you stick with it. The only way to lose weight that will stay off because you didnt use some gimmick that ruins your life is smaller portions and actual excersize. Just make the food you would normally make for a meal and cut it into 4 separate secti9ns. Then throw 3/4th of those 4 sections out. Do that for every meal public and in private and your normal day to day activity/just being awake will make the pounds shed off. Seriously kept sets you up for way worse living later in life. Juat look at a keto body vs normal diet. The proof is visual, something to think about

@razorbladekiss42 Жыл бұрын

@@ih7345 that’s not true. And there’s plenty of reasons why someone would be on a keto diet

@ih7345 Жыл бұрын

@@razorbladekiss42 not really. Its a scheme like any other and doesnt allow the user to deviate without serious consequences. Be responsible and lose weight the only right way. Not some gimmick that makes you into just the shittiest type of person at any social event where there is food for the rest of your life.

@peep1822 Жыл бұрын

How was it

@AudiaciousLife Жыл бұрын

My wife is japanese and the marinade she uses is a red slightly with gochijang. It is amazing and I far prefer the slight spice to the sweeter normal Japanese karaage. It looks similar to Zangi style from Hokkaido

@candice8281 Жыл бұрын

Both chicken looks yummmyy, each has its uniqueness :)

@ibrahimdabo3631 Жыл бұрын

Been long I’ve seen ya bro nice content

@Rokushos333 Жыл бұрын

One thing I would love for a video, and it would be probably a long way out but would be totally worth it. I would love a video of you perfecting head cheese. My grandma as a girl would wait for head cheese day as a child. They would preserve the tender meat of the head of the animal in rendered fat of the fat of the animal all winter in their cellar and during spring they would unpack the head cheese for the family. She said it was her most memorable thing she ever had and 70 years later she said it was the best thing she ever had. Love you Guga!

@beanshady Жыл бұрын

🤢 ... But I'd love to watch such a video not gonna lie 😁

@bratalie9227 Жыл бұрын

Same here 🤢🤣🤔🤷🏼‍♀️🤞🏼

@bernmccoy3604 Жыл бұрын

I LOVE HEADCHEESE!!

@Rem694u2 Жыл бұрын

You didn't wait long enough for the potato starch to absorb liquid from the marinade. That is why you got those white spots. I usually let mine rest for awhile before frying.

@LennefalkStudios 3 ай бұрын

Looks totally amazing, definitely need to try the potato starch 🥔🔥🍗

@greghelton4668 Жыл бұрын

The karaage is usually double fried and skin left on. It comes out super crispy.

@guillermodelnoche Жыл бұрын

The best fried chicken video is Maangchi making Korean Fried Chicken. Her technique is flawless. You should do her version in a video.

@JOKing-ku8jg Жыл бұрын

You might say she's got it hammered. !!!

@billzigrang7005 5 ай бұрын

@@JOKing-ku8jg I think "axed" is the correct term.

@officialzyrex4131 Жыл бұрын

Hey guga I have a burger idea for you you should dry age meat then grind it up and make a dry aged burger

@megaglowz8540 Жыл бұрын

look up his "WAGYU Burger vs DRY-AGED Burger vs AMAZING Burger" from 3 years ago.

@davidkellner7372 Жыл бұрын

When I was stationed in Sasebo, Japan, there was a small chicken place called kings chicken, when I say small I mean he had a hot dog stand sized building with a window and everything he needed to make the fried chicken. it was absolutely amazing and I have been trying to get the recipe to make at home, I'll definitely be trying this one out!

@juanmcneil8459 Жыл бұрын

I made the Japanese style chicken last night and it turned out very good. I was very surprised! I had to get the potato starch from Whole Foods because I could not find it in a regular grocery store. This is definitely a winner. I will be making you again for sure. I think next time I might put a little bit of salt and pepper in the starch

@Buccs12 Жыл бұрын

Japanese Style nasty black Americans make it better

@zeuslim1543 Жыл бұрын

Guga i want to see u attempt the eyeround again😀

@brizzysimba179 Жыл бұрын

Hey

@brizzysimba179 Жыл бұрын

Me w

@nalleberg Жыл бұрын

You have maybe the best cooking show when it comes to proteins on KZfaq. I can watch it for ideas all day. And yes, starting to watch your show made me buy a sous vide stick and a food safe plastic container to use it in. There is only one thing: Could you please add metric values on the screen while editing? That way I don't have to sit with the conversion calculator while seing your show? You know, most of the world use that pesky metric system! Nalle

@logannewman4532 Жыл бұрын

Alton Brown did a great job of explaining the differences in these starches. If you want to get a crunch that is more like KFC (especially oldschool KFC) then flour and cornstarch together are the way.

@swissQu Жыл бұрын

I've only recently read the comments about Leo's monologues, and they are indeed top-notch. Hoping to see more of him in your videos

@echochii328 Жыл бұрын

Miriam? What in the world is....don't you mean Mirin?

@Vertraic Жыл бұрын

If you don't overcook it, fried chicken breast is also quite moist and juicy. Just made it tonight and almost burned my face on a couple bites as juice squirted out as I bit into it:D Also... that dipping sauce seemed to be specifically DESIGNED to repel me:D Greek yogurt, horseradish, mustard, and vinegar are all things I dislike, lol. Amazingly enough, I have never tried sriracha, so I can't say whether I like it or not. Garlic is always a good edition to anything savory though:D

@bernadettecarter8946 Жыл бұрын

😂😂😂😂😂

@Thatoneladywhodoesnotcare Жыл бұрын

I'm going to make this for my husband when he comes home this weekend! 🤞 Wish me luck!

@SouthernCoastalCookingTM Жыл бұрын

I love this one I must try it!!

@davidbarky1046 Жыл бұрын

For a side dish you should try onion rings made with powered mash for the outter batter.

@eyetok_alot Жыл бұрын

looks great, one little tip for the viewers outside of the usa, more for the edditing crew (as uncle roger calls him, the virgin one) whenever you mention a temperature, please put somewhere in a corner the celcius value. Now i have to google it all the time. thank you, keep up the good work.

@wcampbell1502 Жыл бұрын

at least you have an actual number for conversions unlike some UK baking shows when they say "set the oven at 3, what the hell is 3, if you tell me set the oven at 180 c then i have something to use in converting to fahrenheit

@crungefactory Жыл бұрын

C to F conversion. ((C x 2) x .9) + 32 = F

@eyetok_alot Жыл бұрын

@@crungefactory thanks for that, but it is easier to just google celcius to fahrenheit, and nobody is going to pauze the video to see the result in celsius. but it was just a tip for the creator, that people will stay longer or even watch the whole video if it is mentioned somewhere what the temp is in celsius. people are lazy, nobody is going to calculate anything while watching youtube

@vincedibona4687 Жыл бұрын

It isn’t easier if you have to look it up every time. Remember the formula and you’ll never have to look it up again.

@eyetok_alot Жыл бұрын

Or just watch channels that do convert and delete subscription of the ones that dont

@ilkertenor Жыл бұрын

@gugafoods when you fry chicken (or any meat) you should try once the "Viennese way" - you have to keep the oil in movement during frying - make sure you have a big pan and move the pan clockwise with a little movement so the oils keeps "dancing"...that will lift the crust and create a little space between the meat. So the outside is crunchy, the inside stays tender and it looks more beautiful than a flat crust and the fat is not as much soak in the breading. Probably you will need fresh breadcrumbs for that (from a baguette or ideally from a so called "semmel") because the starch is too fine.

@joeyrchapa Жыл бұрын

Hope you guys are safe. That hurricane was a a bad one.

@burst_ch. Жыл бұрын

A few points: for japanese style: freeze your chicken fully and thaw (TRUST ME), do not remove excess fat, and marinade for closer to 4 hours for american style: add pickle juice to the marinade for both styles: fry at a slightly lower temp for less time in smaller batches until blonde, pull to a wire rack to cool, and raise temp and then fry until darker golden brown

@BrightNeonFire13 Жыл бұрын

What type of oil does he fry in

@edwardchase1796 Жыл бұрын

Those e some of the best looking spuds I've seen in a while!! Amazing meal!!

@kyserwillams4244 Жыл бұрын

We made this tonight and simply amazing 🤩. We did the 2hr marinade and my family enjoyed the experience great recipe

@cubandarknez Жыл бұрын

korean fried chicken actually has fried chicken that looks frosted flake glazed AND tastes it too, with subtle sweetness to it. Reminded me of sate-fair food where everything is deep fried with a coat of powdered sugar on top.

@agooberss Жыл бұрын

Love your videos, but always finish with a taste test because we don't know which was better

@onlyarandomguy Жыл бұрын

For the karaage you are supposed to cook 3 times, once in super hot oil and very short time to make the outer layer crispy, second time is in regular hot oil to cook the insides and third time super hot oil again in super short time to make it crispy again