- If I could do graphics,
I would have had fire come out of my mouth.
Hi, I'm Beryl
and the theme of today's video is fried chicken.
Before we get past the point of no return for this part,
this video has a sponsor.
I've done a lot of thumbs up
and it's only been like 10 seconds.
This video is sponsored by ButcherBox.
I thought this was actually quite a good sponsorship
because it's fried chicken
and ButcherBox is a meat subscription service.
There's two things I actually really liked about this brand.
First off, I think that the ethos is it's just great.
They think about the planet, they think about the farmers
and they think about the animal.
If you're going to eat animals, think about the animals.
All of the beef is grass fed.
All the chickens are organic and cage-free.
All of the pork is crate free, these seafood is wild caught
and those are things that I look for when I am eating meat.
So synergy.
The other thing that I really liked
is honestly how it arrived.
I'm so used to seeing these subscription boxes
with so much waste in them
and it really grinds my gears,
but this one was completely packaged with cardboard
so everything was recycled.
There was one bit of plastic,
which was what was wrapping the dry ice
to keep the meat cold and that was so great.
Why am I still doing the thumbs up?
We're going to get better at this one day.
Anyway, everything ships free.
You can create the type of box you want.
There's a little link here below the backslash Beryl
and that's going to give you $20 off your first box,
but wait, there's more because I had this idea
and they were like cool, we'll do it.
It's going to also include three pounds
of bone-in chicken thighs because that way,
you can also recreate one of the recipes from this video.
I thought that was fun.
The artist today is actually one of my friend.
His name is Tetsuro.
You will also see him in the video talking
about Japanese fried chicken.
He and I worked together at Great Big Story, a few times.
He is an amazing artist.
He's also an amazing musician
and all around just like a really good guy.
I'm really happy to share all of his work with all of you.
Okay. It's time to start making fried chicken
because my deep fryer is feeling very lonely.
(gentle music)
- My name is Tetsuro.
I'm from Japan
but currently I'm living New York city.
Today, I want to share my favorite Japanese fried chicken
called Karaage.
Karaage is a fried chicken thigh
which has been marinade with soy sauce, overnight.
That's why the texture is so tender
and juicy and slightly saltier because of soy sauce.
Originally, Karaage means "fry" in Japanese.
Tempura was originally from Portugal
but Karaage originally came from China as a tofu dish.
Japanese people adapted for many different things
like chicken.
Now, Chicken Karaage is the most popular Karaage dish.
When you just say Karaage, it means just fried chicken.
Also, we did with mayonnaise or dash of lemon juice
but honestly, since it's well seasoned
I don't need to dip with anything.
My mom's Karaage is the best.
I still remember eating Karaage was the best moment
on the sports day which is Japanese annual school event.
(speaking Japanese)
- First up is Japanese Karaage.
I have had this before.
I have never even tried to make it before.
I just want any excuse to eat Kewpie mayonnaise.
Ooh, wow!
It taste like the ones that I've had in a restaurant.
I think that one of the interesting things
about the coating on this one was that,
you put it in flour and then you put it in potato starch
and that starch gave it like a very hard shell.
When I was cooking it
and I took it out of the deep fryer
for the first time in my head, I was like,
Oh God, I think I messed it up
but I don't think I messed it up because it taste amazing.
I think that, that's what makes Karaage
a definitely very different
from like the American style fried chicken
which we will get to later.
All the flavor is coming from the marinade
on the chicken itself and maybe a little bit from the mayo.
There were no ingredients in this
that I think are necessarily hard to find.
Potato starch, you could use cornstarch, I imagine
and it's just like you need pepper.
Wow. I'm just going to let you guys know.
I imagine that the fried chicken episode
is just mostly going to be me saying "It's so good."
It's so good.
I'm literally eating the garnish
because everything was so good.
Also, I didn't include this in the first part
but Tetsuro was talking about how his mom used to make him
this dish when he would do sports day at school.
And he sent me some photos.
Oh my gosh, how cute?
I just really loved this.
Another chicken, let's go.
(gentle music)
- My name is Lily.
I live in Alabama in America.
The dish I am sharing with you all today
is Buttermilk fried chicken.
Buttermilk fried chicken is chicken that is dredged
in a mixture of buttermilk and then dip to a flour season
with Creole seasoning and then fry until golden brown.
The flavor is spicy and tangy.
Buttermilk is residual liquid leftover
from the butter making process.
The South is known for its fried food, especially chicken.
I think most Americans are familiar
with the flavors of the South
just because the food is delicious
and it's popular because of that.
This dish is not hard to make and the ingredients
are neither complicated nor hard to find.
I love this dish because it reminds me at home
while it's cooking, the smell permeates the house
and gives me a sense of peace.
This is honestly one of my comfort foods.
This dish represents the culture of Southern Louisiana,
in particular because of the spicy flavors
but also represents the South in general
from the use of buttermilk.
Every time I eat this, it gives me peace
and comforts me in hard times.
I mean, everyone likes fried chicken.
- Okay.
I've got some classic American buttermilk fried chicken.
The problem, in my opinion with Buttermilk fried chicken
is you use this much buttermilk
and now I have a lot of buttermilk
that I need to figure out what to do with.
Oh my God.
Wow. This chicken is moist.
It's real, it's cooked really well.
It's really good.
Sometimes if I'm feeling naughty
and you like to do that double coat of a flour,
make it really crunchy.
Wow.
As much as I talk smack just like a second ago
about buttermilk, I will say that the buttermilk
is what makes this chicken, chef's kiss.
It's so, so good and not dry in the slightest.
It's just perfect.
The seasoning, however, really I believe comes in more
in the breading than it does in the marinade.
You can taste it in the breading way more than I...
well, at least for me than I can in the chicken.
I mean, I can a little in the chicken.
I'm arguing with myself.
No, you can't.
Yes, I can.
I have a gripe with myself when I eat meat like this,
off the bone, I feel like I don't do a very good job.
I don't know how to eat the tip and the bottom.
I always leave a bunch of stuff there
but then when I watch people doing a Mukbang
or something on YouTube, eating chicken legs,
the bones are clean, like carrier clean.
I don't know how they do it.
I'm just not that good at eating meat, I guess.
(gentle music)
- My name is Mildra.
I'm from Bando, Indonesia.
In this video, I want to talk
about Indonesia traditional fried chicken
called Ayam Goreng Kuning
or yellow fried chicken in English.
You need to marinade the chicken with yellow paste
made from galangal, ginger, turmeric
and any other ingredients.
The fried chicken taste savory, delicious
and it makes you want to eat the chicken again and again
and again and again.
Commonly, this food can be found in Java Island
and it can be served as daily dish
or as a dish in special occasion.
Back in the day when I was in school, getting home,
hungry and finding out my mom cook
this kind of fried chicken it's like finding out
a little piece of heaven in the dining table.
So amazing.
So great.
Mari makan
It mean "let's eat" in Indonesia.
- Indonesian yellow fried chicken.
And this I thought was actually very interesting to make
because you boiled it.
You saw it, but like you boiled it in coconut water.
I really loved that.
Also, the color is so beautiful
but everything is stained with turmeric.
Everything's stained with turmeric.
My counters, my fingers.
Whoa.
Dang, that's got some serious flavor.
The chicken is really soft but then the outside is crunchy
but there's no breading.
Cool.
Obviously, this is supposed to go with a home meal
but this is just about the chicken,
we're just doing it with the chicken
and the chicken is done.
Uh oh,
come on.
Even on camera can be awkward.
I would say that it's definitely not dry,
it's definitely not stringy.
I think that making this dish, you definitely need
to be mindful because you're cooking the chicken twice
and you do not want to overcook it.
Then you end up with kind of sad chicken.
The actual chicken itself also is really flavorful.
I'm really not surprised though
considering that paste I made which, wait, that paste.
First of all, I need to get a bigger mortar and pestle
because it's just way too tiny.
Plus when we did the Ramadan video
I saw these people with these really big ones
and that's what I want now, envious.
but also it's exhausting.
It is exhausting to use.
I was so tired and I had to take so many breaks
and I feel like it made me feel really weak.
I'm also really proud of myself.
This was way out of my comfort zone.
Never made chicken like this before
and it's good.
So, that's what I think about that.
Also, do you think that my shirt looks like
The Powerpuff Girls because I think it does and I like it.
Okay, next chicken.
(gentle music)
- My name is Sanjay.
I live in Seoul, South Korea, but I'm from India.
I'm from Chennai, India.
The dish I'll be sharing with all of you today
is called Chicken 65.
It is a fried chicken dish that is marinated
in a variety of spices like ginger, garlic, curry leaves,
it's a very important ingredient.
It tastes spicy.
It's very crispy on the outside
and there's the juicy meat on the inside.
It's really good.
It's called Chicken 65 because it was invented by A.M Buhari
and introduced at the Hotel Buhari in the year 1965.
When I Googled to see why the name,
there were a lot of myths about why it was named.
So, it's really fun.
Like it's made of 65 different peppers
or it has 65 pieces of chicken and things like that
but basically it was invented and the year 1965
and that's the reason it's called Chicken 65.
This dish connects with my country,
especially, my culture and my ethnicity in India
because of the use of curry leaves.
Curry leaves is a ingredient that is very unique
to South Indian cuisine, particularly, Tamil cuisine.
and the flavor of the curry leaves are...
it's kind of like nutty in flavor, I guess.
That's what makes this fried chicken very unique
from a variety of fried chickens out there
because I live out of India,
a single bite of this dish just takes me back home
and reminds me of all the time I'd spend,
snacking on Chicken 65
because mom cooks them freshly at home in the kitchen.
- Okay.
I have a feeling that this is going to be spicy
and the feeling is because there was so much red chili
and green chili that went into this.
Also, because it smells spicy
and because it's bright fricking red.
All right, let's get some lemon juice on this.
The smell of curry leaves is something that is so special
and they can be hard to come by.
And I get that but if you can get them, man, okay.
I'm dilly dallying.
Also my mouth is like, okay.
Spicy.
Also hot, I'm having issues.
Oh God.
Oh my goodness.
I know water won't help.
The marinade is...
I can't even talk
and I want to eat another piece.
This is what spices, spice is being in pain
but wanting more.
Wow, well.
Delicious.
But man.
If I could do graphics
I would have had fire come out of my mouth.
I'm always surprised when I've cooked chicken perfectly
because I feel like chicken is like an avocado.
It's like, there's that one moment where it's good
and then before it's like not cooked enough.
Then it's overcooked in like two seconds.
Does the avocado analogy hold up?
I think it does.
I'm going to grab my mouth.
Okay. Hold up.
When I worked at Great Big Story,
I did a video about spicy food
and I found that vodka
was really good at getting rid of spice.
Vodka.
But it works because your mouth can only taste the vodka.
My experience in making this is I actually found the recipe
I found it to be quite complicated
and I definitely messed up a few things
but I felt like whatever screw-ups I made
were probably not that big of a deal
because it was all about marinades.
There's just a lot of ingredients that go into this.
Like a lot.
It would be great if you could get a Chicken 65,
pre-made seasoning packet, truly, and maybe one exists.
So the cooking method, simple,
the marinating and making the sauce, there's just a lot.
And so I felt a little bit overwhelmed and was confused.
But it is really good and I definitely want to order this
from a restaurant now because I want to know how they do it.
It's definitely delicious.
If you're somebody who likes spice,
this type of spicy fried chicken is very good.
Okay. You might've been expecting the fifth recipe
and not my face again.
Here's the thing, I can't eat anymore fried chicken.
I'm full, too much of a good thing this week.
Honestly. So, with that in mind
because I actually have two more recipes.
I have Brazil and I have Honduras,
leave a comment with any additional ones
and we'll make a fried chicken part two.
Maybe I'll space it out a little bit better
and it'll be fun.
So everything is still good.
I just need a really long nap.
Okay. With that in mind,
I will see you all in my next video.
Thumbs up.