[MUSIC - JADED - "PANCAKE"]
Hey, how's it going?
We're Sorted.
We're a group of mates from London looking
for exceptional things in food that'll
make a difference to you, or just make you laugh.
Some of us are chefs.
The rest of us, [CLEARS THROAT],, we're normals.
But every video we make always starts
with a suggestion from you.
Pancake-shaped when I take the cake.
I'm gooey in middle.
Baby, let me bake.
I'm Barry.
This is Jamie.
And today, we are comparing four dishes
that are incredibly similar, but also incredibly
different, but also--
Go on.
--very delicious.
Oh, J!
[MANIACAL LAUGHING]
Today, I've come to Camden Market in North London
with my geography teacher.
And we are going to be exploring all different types
of fried chicken that you can get from countries
around the world.
Can I just say, the great thing about this market
is there's loads of outdoor seating.
I thought I'd bring a jacket in case it got cold.
Right, my first dish that I'm going
to submit is Taiwanese fried chicken,
or as it's more popularly known, ji.
OK, for my pick, I'm going to Ji, which
is a Taiwanese chicken shop.
I've also just learned the ji means "chicken" in Taiwanese.
So the exact piece of chicken that I want you to concentrate
on the most is this chicken breast, which
is as big as anyone's face.
I know this might seem like a naughty, because it's XXL.
But this is actually a really well-known in Taiwan.
Quashed really thin, but cooked just perfectly
so it doesn't dry out.
I've tried to press the guys on what
actually goes into the marinade and the spice
blend their chicken.
And they refused to tell me.
What they said was it's very special brand
that's an absolute secret.
And no one is ever to know what it is.
I'm not sure.
It's not one of those ones that can be bundled in
with, it's a bit like Korean fried chicken,
or it's a bit like Japanese fried chicken, karaage,
or it's a bit like this.
That is its own identity.
It reminds me of salt and pepper squid,
it's that heavy salt and kind of white pepper.
It is crispy.
It's that good.
It's chicken breast.
So are you saying that I found something
that you've never had before?
Unreal, and new to me.
I'd hate to have to follow this up.
So far, so good.
The great thing about international chicken
is we now have a journey 15,000 kilometers
across the globe to Jamaica.
From where?
Taiwan.
You want a geography teacher.
You're going to get it, right?
My first choice is to go Jamaican, Only
Jerkin' Fried Chicken.
And here it is.
This is chicken breast nuggets that
have been marinated in jerk seasoning,
so fiery, the allspice, the scotch bonnet,
then battered in a ginger beer batter
and served with jerk-seasoned fries, mango ketchup, lime
and coriander mayo, and all of it [? in ?] jerk gravy.
Boom.
I was feeling so confident after my Taiwanese chicken.
How is that the same animal?
Forget beer-battered fish and chips,
ginger-beer-battered chicken, wow.
It fills your mouth with flavor.
And then you swallow it.
And suddenly, you get this massive kick
of chili from the scotch bonnet.
This has been triple-dipped in that batter.
So it's got almost a chew to it.
But then you get the flavor of the allspice and the chili.
Having fun?
Two winning results down.
And we're only halfway through!
What's next?
Israeli fried chicken?
Yeah, that's right, Israeli chicken schnitzel.
For my second choice, I'm going to Lulu's for Israeli chicken
schnitzel.
It's supposed to be super tradish.
It's chicken and chips.
And if you really want, you can get salad.
So we're getting chicken and chips.
Yeah!
Eat it, and then get your little white flag out, and concede.
Harissa and honey.
I can already see the sesame seeds.
The golden color of strips of chicken.
When I heard we were coming to do more fried chicken,
I was like, we have done quite a lot of fried chicken recently.
And here is yet another brand-new thing
that blows me away.
I know I'm supposed to be rooting for this one.
So I know it's already great.
But this is great!
I've never had fried chicken that tastes like this before.
So, like the Taiwanese one, it is super flat chicken breasts
that's been battered out.
Traditionally, veal schnitzel you'd
get in Austria or Germany.
This, the coating, has got these sesame seeds
in it, which, when they toast, gives you
almost that nutty flavor.
And the sweet spice of harissa and honey, yes.
I would not have expected to have fried chicken like this.
It's fantastic!
For me, sesame seed is one of those things that defines--
I always think of it as being very
much Japanese-inspired kind of cuisine.
But I always forget about the wonders of tahini
and what it does in Middle Eastern food.
And that gives this such an incredible coating.
It's one I'm going to steal!
Oh, ho-ho!
Sounds like victory to me.
Should we go full-circle and go back to Southeast Asia?
We've already done that, mate.
Southeast Asia, to the Caribbean, to the Middle East,
and onwards a bit more further to Japan!
My second choice, obviously, I'm going to go Japanese.
We're talking panko-breaded chicken served
with a katsu curry sauce, tonkatsu sauce,
and their slaw marinated in rice wine vinegar.
Thank you very much.
Winning choice, right there.
There's loads of good things inside one bun, isn't it?
Here goes nothing.
Oh, look at, [INAUDIBLE].
Oh, yes.
So this is the thickest piece of chicken we have.
It's massive.
It's the full chicken breast going on.
And it reminds me of the pork katsu
that I had in Japan, where it is just so crispy on the outside
and so succulent on the inside.
And then the curry sauce, the kind of curry I love.
It's not spicy.
It's spiced.
It's sweet.
It's delicious.
And it's subtle, as well.
You really have to look for it.
But when you get it, it just fills your mouth with flavor.
And it's delicious.
And that fruitiness that you get from it is just so good.
And whichever genius decided to put
all of the things that make katsu curry great into a burger
has earned my respect.
And, you know, that means something.
If you say so.
In summary, I'm not going to pick a winner.
But I am going to tell you all the things I'm going to steal.
OK.
Mixing up the liquids in batter--
we all know beer batter--
but I think the ginger-beer batter, tripled dipped,
on that Jamaican Only jerk, kind of chicken thing with the mango
ketchup is one to remember.
I hate having to agree with Ebberts.
But I don't think I can pick a winner out of those four.
I reckon, moving forwards, let's look at all the different ways
that you can put some of your favorite foods
into fried chicken, and then into a burger.
I'm thinking paella fried chicken,
I got to be honest with you.
I realized very quickly that something
as simple as throwing sesame seeds into a batter when
you fry it gives you an amazing flavor, one simple addition.
But I also hold up my hand and say, why didn't I
know more about that?
Why don't I know enough about Middle Eastern food?
And I want to go in and dig in a bit deeper.
J, I'm going to do it.
I'm going to get off the fence.
No!
All delicious.
But, Only Jerk, that combination.
And when you spell it out, it's really obvious.
You're just subbing out one thing for another,
and a couple of different flavors.
But combined, that is the one that I'm going to remember.
Ladies and gentlemen, that is a first, I think, for Sorted.
Ben's decided that he prefers one thing over another.
I'd like to reiterate they were all delicious in their own way.
And actually, who cares what I think?
You guys, which one would you most like to try,
have you tried, or would you want to?
Who knew there were so many different variations
of fried chicken.
Mike definitely did.
Yeah, Mike did.
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Goodbye!
Well done!
That was attitude, attitude!
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In summary, I'm going to do my usual thing.
And I'm going to sit on a fence, not with a wiener.
But what I am going to say--
a wiener?
A wiener!
I'm not even [INAUDIBLE] today.
And there's the end clip.