Took him almost a year I believe!

Almost as long as your long est sentence

@@bustersean71 Victorian literature would destroy your entire world view if you think that's a long sentence.

It is SUBmerged in oil😂

I did too.🤣🤣🤣👍👍👍 🤪🤪🤪 I had big hopes, lmaooooo.😆😆😆

Yeah me too lol 😂😂😂😂 I’m a little disappointed 🤣🤣🤣🤣👌👌👌

That would be Hen-tie. Bondage most fowl!

Should’ve spanked it a little

I had to pause the video to laugh out loud at this pun

I ugly laughed. Top tier Dad joke. 🤣🤣🤣🤣

Bro I fucking geeked

@@PKDionysus best laugh for the soul

Been gigglig like mad for minutes!

Taiwanese*

*Taiwanese

@@cwg73160 *Taiwanese*

Nice, you're here too. Have you visited his restaurant?

bro he mortal kombated the chicken 💀

Damn Kai never expected to see you here in the yt wild. You got good taste my man!

Good taste in cooking vids!

so damn good...it's the MSG works.

@@kwxj61b what’s MSG champ?

eh, it's okay.

Pleasure

I tried it. It’s eh. 6/10

This could actually rival korean fried chicken

@@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.

...probably* / it* has to be good ...

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

@@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!

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

True, out of all the greasy shit in the shopping center, hot star gives a rare freshness

Achilles is not amused.

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 😅

I had to Google that to be sure I wasn't cray.

well he used the burner

@Vannie Eats 👀

"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"

Idk if they wrote that just for views or what

Definitely more natural

@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!

@@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

@@MrJACarroll it’s because he used soy milk.

​@@MrJACarroll hes said it was to avoid forming gluten in the batter which makes it like 'a noodle'

$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.

​@@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.

@@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.

@@user-tz9jh6pv2j mans said Taiwanese food like 4 times in the video lol

@@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.

Seriously, seems simple but has complex flavors. Loved my vacation there. Amazing people and foods.

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).