Japanese fried chicken-GFY CHEFS GET IN HERE
 

I am obsessed with Japanese fried chicken.



Right now in life I am so broke that I have had to sell nearly everything I own to survive, I make barely anything in adult and my cash from painting decks this summer is down to my last 3 digits.

HOWEVER I DON'T GIVE A FUCK!!!

I need to make the chicken in the above video. I'm trying again tonight but how the fuck do they get those massive breaded pieces and it looks perfectly cooked and crispy? How? What the fuck are they doing?

So far I'm getting 8/10 reviews from my kid and baby momma, but you can assume they are updooting it by +1 from what they really think. The last chicken was real good but it wasn't the crazy chicken in the above video. The early batch I made tonight I fried twice and it was incredible, but the baby momma isn't here to evaluate and my kid said it is 10/10 but my kid also likes mixing cereal with scrambled eggs, so my kid's sense of taste and texture isn't very developed yet. (Or maybe scrambled eggs and cereal is amazing and I'm too haughty to try it)

I think the key is to fry it a second time after the chicken has a few minutes to "leak" the moisture out. I assume that's why in the above video, the Japanese bro beats the shit out of the fried chicken with his giant spoon to test the crispiness.

My latest batch of double fried Japanese chicken is pretty good, but I can't do those epic fucking pieces in the video. Any chefs of GFY have any idea how they do it?

That breaded is panko and the japanese are master fryers (allegedly taught by portuguese missionaries), I wouldn't go near them.

I'm the cook of a family of 5 kids and a wife

This is for a Buttermilk Fried Chicken

4 free range chicken thighs
4 free range chicken drumsticks
500 ml (2 cups) buttermilk
1 litre (4 cups) vegetable oil (canola oil) or any flavourless oil e.g. sunflower, groundnut, canola
300 g (2¼ cups) plain white flour (all purpose flour)
1-2 tsp smoked paprika
1/2 tsp (½ tsp) garlic powder
1-2 tsp cayenne pepper
1 pinch salt and black pepper

You need something with a high smoke point I used sunflower oil, but groundnut, vegetable shortening, peanut oil or even lard will all work great. If you're unsure, check the packet - some brands will specify whether the oil has a high smoking point.

Olive oil isn't suitable, as it has a very low smoke point; meaning your kitchen will quickly fill with smoke!

So here's a list of some commonly used fried chicken coating ingredients you could try:

Allspice - similar to nutmeg, but with a more aromatic, fruity flavour.
Onion powder - gives the fried chicken a more savoury flavour.
Thyme - Paired with allspice, white pepper and chilli, thyme gives the fried chicken a Caribbean Jerk flavour.

Or you could go off book and add seasonings from other cuisines to give your chicken a twist.

Sumac - this Middle Eastern staple spice would work well for a fresh, citrus tang.
Curry powder - Curried fried chicken sounds so wrong it has to be right! Other Indian spices like asafoetida, methi or cumin would work beautifully too.
Katsu curry sauce flavourings - cut out the middleman and create a Japanese-inspired Katsu chicken coating without the need for the katsu sauce.

Lift your chicken out of the oil and try to insert the thermometer as deeply as possible without touching the bone. It should be at least 75C.

The oil should be 170C-180C and the cooked chicken should be at least 75C.

If you use an air fryer heat your air fryer to 200C, use a mister/spray oil to control the amount of oil, and don't overcrowd the container or left the pieces touch

In short

INSTRUCTIONS

Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.

Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.

Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish.

Place over a medium heat until the oil reaches 170C (340F) or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.

Put the flour on a plate and mix with the spices and a pinch of salt and pepper.

Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.

Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden.

Drain on kitchen paper and serve warm.


For yours

https://www.masterclass.com/articles...ed-rice-recipe

https://www.tiktok.com/@andy_cooks/v...00799395630337

https://www.youtube.com/watch?app=desktop&v=puUR1oxnNP0

Good luck man

I eat Japanese fried chicken all the time . . . :winkwink:

https://thejapanstore.us/wp-content/...-1536x1024.jpg

I used buttermilk like the above recipe and modified it a little... DAMN!!!! buttermilk is the SHIT. I have used apple cider vinegar and regular milk in replacement for buttermilk before but using buttermilk is 10 times better.

I fucked around with crazy Japanese fried chicken and threw in Maple Syrup in my marinade and some tumeric... holy SHIT after two light fries with 10 minutes between the two for the chicken to "mellow"... GODDAMN that was the crispiest outside and juiciest inside of chicken I ever made. My baby momma had her period same night and she wasn't even a cunt at all, was downright pleasant, we watched Jaws with our kid. Kid was so perfectly behaved for like 3 hours after that gawd-DANG good chicken. The dog was so chill and mellow and didn't give a FUCK when that shitty poodle he hates walked by the house and pissed on the lawn.

Japanese fried chicken + classic films with the family = the best times!

Need to film it next time, and I've been instructed by the vagina owner that the next meal I will be cooking for the family is ginger beef. Going to Teppanyaki that shit up!

So anyone else want to drop any crazy good recipes?! Shit man please no deep-fried turds, that's another thread!

I used chili oil mixed with canola oil, 180-190 degrees, no smoke!

Coatings I tried mixing it up a bunch, I experimented with buttermilk and maple syrup marinade overnight. Chicken soaked it up great!

For coatings I used 50/50 flour and corn starch, onion powder, salt, pepper, a pinch of brown sugar, turmeric, garlic powder, thyme, paprika.

Fried the chicken twice with a 10 minute rest to re-soggify the bread in between... then when it was all done it was the crispiest fucking chicken on the outside and SO JUICY inside... it was fucking incredible. There was complete silence in the house as both offpsring and breeding partner were in a fried chicken paradise and the first thing said was "is there more?"

But how do you get the big puffy breading like in the original video? I can't find any videos on YouTube showing how to get those gigantic pieces of breaded chicken.

Karaage! That was the word I was looking for . . .

Ginger beef is next, I will update the thread with cooking photos next time I head to flavourtown.