i hope everyone appreciates the long ass road this chef took to finally arrive at this recipe. the time it took to perfect the milk marinade, the seasoning for the dredged, the slaw…. congrats chef. this shit looks bomb af.
@diddyman4real2 жыл бұрын
Took him almost a year I believe!
@bustersean71 Жыл бұрын
Almost as long as your long est sentence
@houyi3982 Жыл бұрын
@@bustersean71 Victorian literature would destroy your entire world view if you think that's a long sentence.
@taliaasims2 жыл бұрын
😂 I thought he was gonna tie the chicken up 🤣
@dpt68492 жыл бұрын
It is SUBmerged in oil😂
@jennilang24642 жыл бұрын
I did too.🤣🤣🤣👍👍👍 🤪🤪🤪 I had big hopes, lmaooooo.😆😆😆
@ericsmith20192 жыл бұрын
Yeah me too lol 😂😂😂😂 I’m a little disappointed 🤣🤣🤣🤣👌👌👌
@undefinedlust2 жыл бұрын
That would be Hen-tie. Bondage most fowl!
@barneylover642 жыл бұрын
Should’ve spanked it a little
@eatenman12352 жыл бұрын
8:12 "It's not really a lot of shallots. It's shal-little." Def gonna try this recipe just because of that clever pun.
@resdamalos2 жыл бұрын
I had to pause the video to laugh out loud at this pun
@PKDionysus2 жыл бұрын
I ugly laughed. Top tier Dad joke. 🤣🤣🤣🤣
@redacted25562 жыл бұрын
Bro I fucking geeked
@bubonikkronik65612 жыл бұрын
@@PKDionysus best laugh for the soul
@f.d.6667 Жыл бұрын
Been gigglig like mad for minutes!
@johnlemon91162 жыл бұрын
"Owner of two overrated Taiwanese restaurants" I love this guy
@RepelGames2 жыл бұрын
Taiwanese*
@cwg73160 Жыл бұрын
*Taiwanese
@mattmeadows3293 Жыл бұрын
@@cwg73160 *Taiwanese*
@SenpaiKai90002 жыл бұрын
Eric is the man!
@muhammadrayhanfirdaus13092 жыл бұрын
Nice, you're here too. Have you visited his restaurant?
@konndu84572 жыл бұрын
bro he mortal kombated the chicken 💀
@Ryzeex.2 жыл бұрын
Damn Kai never expected to see you here in the yt wild. You got good taste my man!
@poblanopupp99662 жыл бұрын
Good taste in cooking vids!
@henrycruz35472 жыл бұрын
Had the pleasure of trying it at his restaurant opening earlier this year. So damn good!!!! Thank you Eric for the hospitality and great food you’re a master.
@kwxj61b2 жыл бұрын
so damn good...it's the MSG works.
@eastcoastnuke60112 жыл бұрын
@@kwxj61b what’s MSG champ?
@InconspicuousOwl2 жыл бұрын
eh, it's okay.
@hochigaming14yearsago902 жыл бұрын
Pleasure
@sarhan_2 жыл бұрын
I tried it. It’s eh. 6/10
@mrricefield Жыл бұрын
@munchies FYI at 0:31 the subtitles say "Yan Su Ji" (Popcorn Chicken) but Eric actually says Dou Ru Ji (豆乳雞) which is a slightly different, but lesser known dish.
@mogarcia97552 жыл бұрын
This is prolly the most complicated fried chicken recipe to arrive at prolly the most aesthetic looking finished product, you know it’s has to be good, his passion wouldn’t allow for anything less…
@dextew692 жыл бұрын
This could actually rival korean fried chicken
@sleepyearth Жыл бұрын
@@dextew69 Korean fried chicken isn't hard. It's basically unseasoned chicken with various flavored sauce. There's probably some who tried to brine it or something but brine or marinating the chicken isn't the korean friend chicken way. They are all about the sauce.
@einundsiebenziger5488 Жыл бұрын
...probably* / it* has to be good ...
@brianyu90152 жыл бұрын
I'm always been meaning to dine out solo and had the perfect opportunity to do so at WenWen. I made their earliest res slot just to try this item. HANDS. DOWN. the BEST Fried Chicken dish I've ever eaten. I eat a lot of fried chicken (fast foodFC, KoreanFC, SouthernFC, etc.) but this takes the cake. The seasoning is on point and you can definitely taste how fresh the chicken is. New York City needs more Taiwanese cuisine representation and Eric is helping to lead the way. Richard at Ho Foods makes a super delicious Taiwanese Beef Noodle Soup. The gang at Yumpling in LIC is also killing it too.
@trcs30792 жыл бұрын
It used to be southern fried chicken as the baseline of good chicken, then came along that south korean standard which became the new baseline. But I'm telling ya, some of the best I've tried have been Taiwanese fried chicken. For me personally, even a commercial brand like HotStar chicken is bangin'. There's this crunch yet a slight pleasant chew to its batter, its indescribable and makes you want to keep eating
@BurriedTruth2 жыл бұрын
@@trcs3079 hell yeah when i was in taiwan the food was amazing, i was shocked that they master deep fried food there, whether it be chicken, squid or even deep fried mushroom!
@strateeg322 жыл бұрын
hey you are an asshole for rubbing it in :( I want to try it, but I live 2 far away. Thanks bro! You could have said it tasted awful then at least i could live with myself
@user-ti7me6yv7w Жыл бұрын
True, out of all the greasy shit in the shopping center, hot star gives a rare freshness
@wtsang12 жыл бұрын
Classic chef terminology: Slice, cut, carve, trim. Eric: Mortal kombat, samurai that shit, Snip you're goddamn tendons,
@canc3rthegod8392 жыл бұрын
Dude's so humble he caught himself getting high on his own supply and quickly pulled it back 😂 12:43
@caryllmatilac261410 ай бұрын
Watched another video featuring this chef and it was about the opening of WenWen and its really amazing that his philosophy on food service and actual food preparation was more or less the same. I remember him saying that they need to give it their all because their customers decided to spend their hard earned money on his restaurant. In this video he said he was meticulous with snipping the tendons to make sure the chicken came out perfect cause it'd be a waste of its life if he fucked it up. Amazing man. More power to his business and I hope I'd be able to try his food someday.
@Baaqel Жыл бұрын
"This chicken gave it's life for us to enjoy. Don't fuck it up!" More people should think this way
@Vablonsky2 жыл бұрын
"Snip your goddamn tendons." That's an aphorism that can be applied to many situations in life. It basically means, "Don't skip that last step after doing a lot of hard work. Not doing it can jeopardize all the previous work that's already been done." Yeah..."Snip your goddamn tendons." It's succinct and sounds cool.
@GregCurtin452 жыл бұрын
Thank you Chef Eric and Munchies. It's one thing to feature a great chef but when he is also a great teacher that just benefits all viewers.
@whitehound49972 жыл бұрын
“Snip your god damn tendons”. Advice I live and die by
@polythewicked2 жыл бұрын
Achilles is not amused.
@SK-kj1ge2 жыл бұрын
Whoa this is cool, I love that Eric always shows us what he actually does. If you haven't tried this, this is one of those fried chickens you must try, absolutely delish
@mynciee2 жыл бұрын
I'm like "I really have to try these flavours next time I make fried tofu" and then he puts the silken in the blender and I thought 'I have to tofu my tofu'
@aaronngui7938 Жыл бұрын
That deboning technique is one of the best. Am taking it for my use yo. Thanks chef!
@omgitsjulian2 жыл бұрын
God bless the home cook who tries this recipe....
@jw7268 Жыл бұрын
Rather pay this dad joke spewing, Mortal Mombat fan my $50. I avoid frying chicken alone cause of the amount of oil needed for 1 meal and the stench that lingers for days 😅
@VannieEats2 жыл бұрын
I thought there was going to be some “interesting” cooking methods used when I read “BDSM Chicken” 😂
@freema92462 жыл бұрын
I had to Google that to be sure I wasn't cray.
@Shompenify12 жыл бұрын
well he used the burner
@Roscoe_3572 жыл бұрын
@Vannie Eats 👀
@HO1ySh33t2 жыл бұрын
"dIslocate the feet", "put finger into the esophagus and pull the head and ribcage away", "snip all the tendon" The entire butchering process was very "interesting"
@ferdtheterd38972 жыл бұрын
Idk if they wrote that just for views or what
@TheGamestalker Жыл бұрын
This guy is literally Eddie from Fresh off the Boat haha, love him!
@jw7268 Жыл бұрын
Definitely more natural
@alpaktuna2 жыл бұрын
This video taught me so much about the science of frying...awesome work! Thank you chef.
@matthewadkins5599 Жыл бұрын
Pullets aren't a breed; they're any laying hen less before they reach laying maturity. At the point they begin laying eggs they are pol-hens, and then hens at about 1yr with consistent laying. Yellow fat comes from the cartenoid beta-carotene which is often found in a free range diet. I apologize for the for the farmer spiel I just don't want to see someone get confused and scammed buying chicken for big-poultry is cutthroat. on a brighter note; You absolutely give this bird the respect it deserves with this dish. I love love love how you take a moment to respect the birds life, and break it down mortal kombat style (awesome spine rip!) wasting absolutely nothing! Gorgeous presentation Chef; I would order this over boring ass fried v-wings every day of the week!
@JimboCKW2 жыл бұрын
Correction for the subtitles - at 00:30 he says 豆乳雞 which is “dou ru ji” but the subtitle say “yan su ji” which is 鹽酥雞
@ryospeedwagon14562 жыл бұрын
This dude is great. I could listen to him talk about cooking all damn day. And I even learned a few new things and why it is the way it is. 10/10 I want to make sweet love to this fried chicken.
@CLOPACIOUZZZ Жыл бұрын
The kid from fresh off the boat grew up!
@Hotsauceonmy2 жыл бұрын
I do not live in NYC. So I will have to try this complicated recipe myself cause that looks amazing
@Sombrek2 жыл бұрын
I ccan tell how overly self-aware he was at the end eating it. He was really enjoying it but didnt wanna talk himself up too much or appear like a stereo-typical chef being all "Yeah, its not bad" trying to still be self-critical, but theen you see him catch himself enjoying it too much "Mm! So good- uh, i mean, its alright." Cute.
@KRayxKodessA2 жыл бұрын
*MORTAL KOMBAT STYLE!!* yeessssssssss! More of Eric and Lucas Sin please!
@Mikerorib2 жыл бұрын
Omg this guy was hilarious. I really liked the building metaphor for cooking and that chicken recipe looks like a winner winner!
@owlversusdove2 жыл бұрын
this recipe is a real display of craftsmanship and love of food
@chrislrob2 жыл бұрын
How in hell did this end up one of the most complicated recipes I’ve ever seen on this channel?
@MrJACarroll2 жыл бұрын
@Daniel Hollingsworth I don't really understand why he would not use flour because it has protein content which hydrates and gives that flour-like texture when fried, but then use a pure starch which gives a very light, crispy batter - but then add protein back in via tofu. Why not just use flour? Seems a bit of an odd move to me!
@walidamin18042 жыл бұрын
@@MrJACarroll I think the reason he did that is to counter act what gluten does to a batter. The proteins in tofu are inherently different than gluten and probably get you a different texture
@taliaasims2 жыл бұрын
@@MrJACarroll it’s because he used soy milk.
@adrianhirst4842 жыл бұрын
@@MrJACarroll hes said it was to avoid forming gluten in the batter which makes it like 'a noodle'
@Briguy10272 жыл бұрын
That's a buttload of labor that goes into that dish -- I can imagine it's quite expensive. And another thing, in spite of the complexity, I actually learned a few things regarding the deboning of a chicken.
@clee892 жыл бұрын
$52. pretty expensive in my book, but reasonable for a once in a while thing to celebrate something. for the labor. I think it's worth the money. i just can't imagine it's three times as delicious as something you can get for a third of the price.
@geraldallen46152 жыл бұрын
@@clee89 I attempted to recreate the chicken. I made a few substitutions though. 1) For the chicken used, I couldn't/didn't feel like sourcing a whole chicken with head and feet, so I just used a nice quality but regular whole chicken 2) substituted red miso for the furu in the brine/marinade, 3) marinated chicken for only 1 day and let the batter rest for 3 hours instead of 5 or 6 hours, and 4) I subbed cornstarch for sweet potato starch. Besides those 4 differences, I followed everything else to the recipe and it was probably the best fried chicken I've ever had/made, so I'm sure his is definitely worth $52, which is probably just $10 shy of what I paid for all of the ingredients.
@user-tz9jh6pv2j2 жыл бұрын
@@geraldallen4615 Yeah, $52 is CHEAP AF. People are conditioned to see Chinese food as "cheap", and whenever I see comments like that, it's infuriating. Walk into a pretentious ass French/Scandinavian/European restaurant where they don't even do 1/2 the prep, but charge $150 for an entree, and people don't bat an eye. This is subtle racism.
@REAPEROFTOES2 жыл бұрын
@@user-tz9jh6pv2j mans said Taiwanese food like 4 times in the video lol
@davidk7439 Жыл бұрын
@@user-tz9jh6pv2j It's not necessarily it being the "Chinese food is 'cheap'" angle, though that may factor slightly. It's more expected to be people seeing fried chicken as cheap, since plenty of places charge cheaper for a seemingly similar amount of food at half the price point. The difference is not only the freshness of the quality, but that it's a whole chicken preparation, with a really intricate battering and breading. KFC or other places have a simple 2 step, with just flour + egg dredge batter. This shit is *complicated*, with a small margin for substitutions, but most importantly, no margin for step skipping. If any part of this process is skipped, the whole thing is compromised. And to think they have to do that for every chicken, this is absolutely worth the $10 markup for ingredients.
@R3NVERRD2 жыл бұрын
dude's a surgeon for removing the bones from the chicken, I was amazed throughout the process, hella mindblown!
@armadillerff2 жыл бұрын
He has the same energy as Issac Toupes…definitely want to see more from Eric Sze
@JesseePDX2 жыл бұрын
love this guy the chicken looks so good!
@parkashlet8422 жыл бұрын
"It's not really a lot of shallots, it's sha-little." Best. Quote. Ever.
@romstar2 жыл бұрын
That slaw 🥗 looks out of this world! 🌎 🤩😋
@islandnowhere47032 жыл бұрын
I wanna be friend with this guy. Great food, chill vibe and a wonderful taste for aprons.
@cliang0019 ай бұрын
Best video on youtube showing you how to debone a chicken. Well done!
@zafarkhanis Жыл бұрын
This wasn't the fowl BDSM I was expecting, I'm glad I stayed.
@kyoko703 Жыл бұрын
Come for the thumbnail and title of the video. Stayed for the recipe. Subbed for the Mortal Kombat reference.
@UncleLuke922 жыл бұрын
I literally thought "fatality" right before you said "Mortal Kombat style" 🤣🤣🤣
@datfoodporn Жыл бұрын
@3:00 Flawless Victory LOL
@TechBearSeattle2 жыл бұрын
"Brined, deboned, soy, milk." Yeah, that's what BDSM means. Sure.
@DianeH20382 жыл бұрын
as soon as I see furu, I'm in. I love that stuff.
@lucasotis95252 жыл бұрын
Straight up, I would love to drink a beer with this guy. What a fucking solid recipe too, god damn
@nookalpacinofilms58472 жыл бұрын
This indeed looks delicious
@jovanramirez86822 жыл бұрын
Damn it looks so good !!! That crunch ! I love it when chicken is fried like this.
@flutterbree Жыл бұрын
When he was making the marinade and said he was using soymilk, I thought "omg he's making it vegan!" I'm too high
@Suntoria2369 ай бұрын
I was full and now I’m hungry again 😂
@XtraCrispy2 жыл бұрын
I can tell by the look of it, this Fry chicken is next level stuff! I wish I can eat it someday in NY!
@theheyseed2 жыл бұрын
Looks amazing. Putting your places on my must visit list. I love the no nonsense tutorial.
@HeIsDreaMe2 жыл бұрын
So this is not a chicken tied up in Shibari. Label this video BDSM Chicken, and we expect chicken tied up. 🤣🤫
@pvoshefski2 жыл бұрын
Chicken looks amazing, host-chef seems to have just learned how to cuss. Hilarious.
@rl974402 жыл бұрын
BUT WHERE'S THE LONG ISLAND ICED TEA THO?
@rossycontreras69022 жыл бұрын
Freshness with meat and seafood is always the key. Was taught how to cut/season/cook since 13 by my grandmother but not until covid did I realize why it was never EXACTLY like I would cook with her lol
@mattiaseriksson64222 жыл бұрын
Need more long island teas
@jeffchen6517 Жыл бұрын
Tried this recipe. Its great. one thing I will add though is that there was far too much marinade, batter, and dusting for just one chicken, like 2-3x more. So for anyone else whos going to try this recipe I would recommend halving all the ingredient amounts proportionately.
@killercaos1232 жыл бұрын
The world needs more Taiwan restaurants
@jw7268 Жыл бұрын
Seriously, seems simple but has complex flavors. Loved my vacation there. Amazing people and foods.
@hayderrp2 жыл бұрын
Looks great thanks for the recipe!
@TheVietSlade Жыл бұрын
0:17 “two overrated Taiwanese restaurants” LMAO I love this guy
@Clockenvar2 жыл бұрын
3:00 I was hoping for a Mortal Kombat reference and by god I got it
@rifqimujahid4907 Жыл бұрын
3:03 mortal combat style is the best thing in this video, also this guy is cool af not to mention the dish is amazing i really wanna replicate it
@chadsanders83932 жыл бұрын
I believe a pullet is just a young (under a year old) hen. Not a specific breed.
@RiamsWorld2 жыл бұрын
Yea, this is what I was going to point out. Though I believe in practice, specifying hen means it is a breed intended for egg laying, while the most common commercial breed for meat is the Cornish Cross while an egg layer would be something like a Rhode Island Red or something. While they say under 1 years old, that's a huge range. Cornish Cross are often processed at 6-8 weeks old(only really possible because the breed was created to overeat to market weight while they're so young), while even heritage breeds are often only 4-6 months old at market weight. A stewing hen would be 10 months or older. The older it gets, the more time it has to eat and develop flavor in the fat(hence turning yellow), but also gets tougher. So theoretically it's not a different breed, but unless you buy heritage breed chicken or raise your own chickens for eggs, the chicken breed you eat will be different, but it's not specific which breed it would be, just one intended for egg laying. If you were gonna make this yourself, you're better off with a 4 month old heritage breed chicken like a Delaware, New Hampshire, or Plymouth Barred Rock than risking getting something older and tougher like an 11 month old hen that would be too tough if you tried frying it(there's a reason they're called stewing hens). The fat is still flavorful and yellow because they have a longer lifespan and tend to have a more diverse diet(dependent on the breed).
@ggd2mf6032 жыл бұрын
I'm never gonna fry chicken at home, but i did enjoy watching the whole viyow
@yummyeveryday2 жыл бұрын
豪快な料理😍美味しそう‼️🤤
@rzamills2 жыл бұрын
Such a humble chef!!! Respect!!!!!!!
@mclovin65372 жыл бұрын
I gotta say he works really delicately
@nicholascrow81332 жыл бұрын
"Mortal Kombat style!" We were all thinking it! FATALITY!!!
@baananbananabanana2 жыл бұрын
Holy shit that chicken looks amazing. Also the chef is such a fun guy!
@thenewlevi Жыл бұрын
Ive been buying these in San Francisco for years and years
@h1murashi2 жыл бұрын
NGL, I whispered "Fatality" when the chicken spine dropped to the sheet.
@bossman6962 жыл бұрын
The sound on this video is amazing.
@wolfingitdown20472 жыл бұрын
8:13 really hit my dad joke funny bone lmao
@jonward4035 Жыл бұрын
FYI on the bitter chicken tail bit, you need to remove the oil/uropygial gland, that's where that bitterness is coming from.
@MrJdizza Жыл бұрын
this chef has a great sense of humor
@MrHeat482 жыл бұрын
This is a super legit recipe guys. Give it a try.
@Grunge_Cycling2 жыл бұрын
The background jazz really class up the whole video!
@linuxblacksarena2 жыл бұрын
3:02 I KNEW HE WAS GOING TO MAKE A SUB-ZERO REFERENCE
@rishabhparikh2 жыл бұрын
Headed to 886 right now
@tinp80282 жыл бұрын
Give this chigga his own show :D
@sheth3773 Жыл бұрын
Putting tofu in the batter is fucking genius.
@familyofchef58872 жыл бұрын
Really great with a new technique. Thank you much friend, for sharing.
@justineluizpedrina250310 ай бұрын
I think I will have multiple cups of rice with that chicken
@loubega51402 жыл бұрын
That's a labor of love ❤️ nice work chef
@AsianFoodNerd2 жыл бұрын
🍗 I can hear the crunch in Hong Kong 🇭🇰 🚀
@Lico5512. Жыл бұрын
That reminds me of the chicken sold in mexico with the yellow skin
@jseidl21 Жыл бұрын
this guy is amazingly skilled
@WMMT6_CBOYZ2 жыл бұрын
6:16 the way he explains all purpose flour 💀💀
@Gwynbleiddsanity2 жыл бұрын
the chicken: curls up a bit this guy: *throws it away* amazing
@nancyliang43398 ай бұрын
looove the apron
@chucknola484 Жыл бұрын
This isn’t something I would try at home but I’d pay good money to try this chicken
@ianhuangncubed Жыл бұрын
Love his personality
@topYTenjoyer2 жыл бұрын
Love the effort in this recepie
@DanCThorpe2 жыл бұрын
This looks amazing. Respect.
@weiming21242 жыл бұрын
0:55 is it me or did he just toss out some perfectly good gizzards? D:
@benzzoy2 жыл бұрын
@2:58: I got the reference to Mortal Combat ("Fatality!"), but that action reminded me more of Predator.