- I can't believe this.
Like you have to try this.
(upbeat music)
Hey, guys.
Funny story.
I filmed this video yesterday,
and something happened between yesterday and today.
We don't have an intro.
So I'm going to reshoot this now.
I'm super excited for today's video, guys.
I've done an amazing thing.
I made the best fried chicken ever.
I was inspired by Julien Solomita,
Zacchary Bird, and Sauce Stache
to create the best fried chicken ever.
So all three gentlemen have their own way
of making this chicken.
So I saw first Julien do it, then I saw Sauce Stache do it,
and the whole method here is to take jackfruit,
you infuse it with a no-chicken chicken broth,
so it's a vegetable broth
that's meant to taste like chicken.
Now Julien used the same recipe as Zacchary Bird,
where the bone of the chicken is made of cauliflower.
And for me, I just kind of was like,
cauliflower is expensive.
You're not even gonna eat the bone.
Yeah, you can use the florets for other things,
but like, eh.
It's pretty big, and I wanted to make them smaller.
And then he breaded it and deep-fried it.
Whereas Sauce Stache took it one step further
and added a skin using soy.
So boiling soy milk, creating a skin,
and then following the rest of the recipe
the way that it was.
So I looked at those two and I was like, can we do better?
And I thought, well, what if we used rice paper?
Right?
All right, guys.
I'm Candice, The Edgy Veg.
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welcome to my living room, my little home in the internet.
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And if you're excited about this video,
give this video a big thumbs-up.
"Hacked" is a series on my channel
where I take things from the internet that people are doing
and testing them out to see if it's worth it
for you to try at home.
But I'm super pumped for this one.
I can't wait for you guys to see how this turned out.
The first thing I did was prep my jackfruit.
So what I did this time is remove the seeds.
So I just squished the jackfruit.
I cut off the hard part, removed the seeds,
and kind of splayed it out, so it was very fibrous,
and threw it into a bowl.
I have just no-chicken chicken broth.
Bouillon.
Like Better than Bouillon is a really, really good one,
but also Edward & Sons makes a great one.
I'm mixing nutritional yeast into the broth,
poultry seasoning, onion powder, liquid smoke,
and mixing that all together and bringing it up a boil.
Then I took the jackfruit and added that
to the brothy, poultry-seasoned mixture
and cooked it for about 10 minutes.
After 10 minutes, I lowered the heat a little bit,
covered it, and then let it cook for another five to 10
until all of the liquid's gone.
Now what that's doing is it's creating
almost like a steamer, so all of that flavor,
instead of escaping into the air, is going into the food.
When all the water is evaporated,
your jackfruit is ready to go.
The original recipe by Zacchary Bird that Julien tested out,
you have to kind of shape everything,
wrap it in plastic wrap, and throw it into the freezer
in order for it to stick together.
And I was like, there's gotta be better ways to do this.
So what I decided to do,
which is also what Mark from Sauce Stache did
was combine some silken tofu
for that moisture and binding experience and also a starch.
He used mung bean starch.
I have tapioca starch.
So that's what I decided to use.
So I just mixed a little bit with water,
mixed the tofu together,
and mixed that into the pot with the jackfruit.
And what that's going to do is just
really create a nice binder.
It helps it stick together.
It also kind of acts like the fat that you would have
with all of the ligaments and everything in real chicken.
So hopefully that's what it's doing.
It's kind of like filling in the gaps.
All right, now that that's all ready to go,
I had my couple different things
that I'm going to test out for like a bone,
on the sides, spoons, and then also a skewer.
But none of this is gonna come together
without the rice paper skin that we're going to make.
Okay, what I think I'm going to do
is take the rice paper, put it in the water,
cut it in half, lay it out, add the bone,
add the chicken, whichever scooper makes sense,
and then wrap it up.
So this is just warm water.
It doesn't really matter.
I just used warm water 'cause it moves faster.
And you want to soften the rice paper
just so that it's not so soft
that it's going to tear super easily,
but there should be quite a bit of give
and it shouldn't be too hard to work with.
So jackfruit, then added the little bamboo spoon,
added more jackfruit on top, and then wrapped that guy up.
It's almost like a meat lollipop, which is weird.
Then I did that with all of the jackfruit
until it was gone, then divided them in half.
And here's the reason why.
I wanted to test out a couple of different bone methods
and a couple of different cooking methods.
The first method that I'm going to test out
is just tossing it in a sauce
and throwing it in the air fryer.
I took half the drumsticks,
and mixed together just a really quick wing sauce.
I used equal parts barbecue sauce
and equal parts Frank's Hot Sauce.
And then I just had this dry rub laying around,
so I used that as like a rib dry rub.
So I tossed the drumsticks in that,
coated it in the dry rub, and threw it in the air fryer.
While that was happening, I mixed together aquafaba
and Frank's Red Hot in a separate bowl
because the second wings or drumsticks
that we're going to make,
we're going to batter them and then deep-fry them.
So for that, I just used my typical like fry anything.
Usually, this is what I use for cauliflower wings.
Like it's just like a typical breaded seasoned flour.
And I went from the flour into the aquafaba mixture
back to the flour and then threw it into the deep fryer.
After the wings in the air fryer are done,
you'll notice that they're kind of crispy,
so you can toss them into sauce again if you want
or serve them as is.
- [Man] I'm honestly a little shook
because the rice paper really does look like chicken skin.
- So I'd tell you now what I think of this recipe
and whether it was a fail or a success,
but I really think that you guys
will get the best experience
watching my reaction from yesterday,
because it tells just the best story.
(funky music)
All right, we have our sauce and dry-rubbed,
We have the breaded and sauce,
and then we just have the dry.
And I think for this taste test,
you guys need to come closer,
because this is like, what did I just make?
I'm so confused.
I'm shocked.
These look exactly like wings.
Come closer. Let's try these together.
Should we try it on its own first?
- [Man] Yeah, why not?
'Cause it doesn't have the sauce.
- Okay, I'm gonna try this one.
Bye.
What the fuck?
I don't know what to say.
It's chicken.
We just made chicken.
I can't handle this.
I have not had chicken in nine years.
But this is what I remember.
What the actual hell?
I can't believe this.
Like, you have to try this.
Like look at this.
I'll show you on this one 'cause it's not as smushed.
Like...
It's chicken.
I've done it.
- Okay, I'm gonna try the sauceless, boneless first.
Yo, that's so weird but so good.
The rice paper tastes like chicken skin.
I'm like actually a little creeped out right now.
- [Candice] I know, it's really weird.
It feels, it's like almost too meaty.
Like I definitely was like, wait, this feels like skin.
- That might be the single best piece of like
non-chicken I've ever eaten in my life.
- [Candice] I just tripped.
- [Man] Yeah, you can retire.
- [Candice] Like, how do we sell this to someone?
- I don't what to say.
Like--
- [Candice] You also have no words.
- But it's like more than that.
This is the best single piece of "chicken"
that I've ever had.
This is like a turkey leg.
You have to make this.
You have to try this if you're watching.
- [Candice] So next we have to make vegan KFC with this.
- Mm-hmm, yeah.
Could you imagine the KFC skin like this?
That would be game-changing.
- I'm so creeped out,
but like in the best way possible.
Like, that is chicken skin.
And you know what?
If you were to not fry them,
just like do them in the air fryer like I did these,
just like toss them in some sauce,
it's kind of like a lower, reduced-fat recipe,
but it tastes just as good.
I'm so confused.
Anyway, I'm gonna eat these.
If you are as blown away by these as I am,
give this video a big thumbs-up.
Let me know in the comments section below
what you want me to try out next.
And Julien, I think you need to try this.
You need to do-over with this recipe,
so you guys, send this to Julien.
I challenge Julien to do a do-over with the chicken skin.
I'm gonna go now.
And pat myself on the back.
Bye!
What the fuck?