- Things are about to get a little messy.
What did I do wrong?
Work.
Whoo!
This is no time for weakness.
Whoa!
This is freaking fantastic.
Oh my God.
Open your eyes.
- Oh my God.
That's amazing.
(upbeat music)
- Hi, I'm Alvin.
I'm a Tasty producer and I love making giant food.
This season, on Tasty's Making It Big,
I'm going to be making giant food for friends,
people that I admire,
and people that I've always wanted to meet.
I've always admired competitive eaters,
and today, I've invited Raina Huang, a competitive eater,
who also does amazing food challenges on her channel.
Let's go meet her
and see what kind of food she wants me to make.
- Hi. - How's it going?
- Good.
- Yeah, nice to meet you.
- Nice to meet you too.
- How did you start to get into competitive eating?
- My first ever food challenge without any kind of practice
was a four-pound burrito,
and then I managed to finish that in six minutes.
- Wait, wait, wait, four-pound burrito.
How large was that?
- It was like this, but it was fat.
- Oh my God, that is crazy.
Is that your most proud eating accomplishment?
- I actually have the world record at In-N-Out.
- Wait, really?
- Yeah, I ate a 50-by-50 in one sitting.
It is 50 patties and 50 slices of cheese.
So it was literally like this long.
- I want to make a giant food challenge for you today.
Obviously, you've eaten a lot of crazy things,
but if you were to pick one food for me to make for you,
what do you think would be fun?
- You know what?
I've actually done a lot of food challenges,
but I've never seen giant chicken nuggets or giant fries.
I did a chicken nugget challenge.
I ate 100 chicken nuggets in four minutes,
but not a huge one.
- Okay.
Well, it sounds like I have a pretty big task ahead of me.
I want to see if I can make something
that will stand up to your athletic prowess.
So I might be a couple hours, but I hope you're hungry.
- I am. I'm very hungry.
- All right, cool.
I'll go to the kitchen.
The giant chicken nuggets and giant fries,
they're not the newest things.
Some popular YouTube channels have done them already,
but we're gonna do our own version
and see where it takes us.
I think it'll be nice to freshly grind some chicken.
So we have boneless, skinless chicken thighs.
This is seven pounds.
It sounds like a lot.
That's because it is.
We're gonna do these in batches
because I don't think I'll be able to grind all this chicken
at the same time.
Here goes nothing.
(whirring)
That's what I like to see in the morning.
It may or may not look gross to you.
But if you've ever had a hot dog, a burger, or a sausage,
it's basically the same thing.
I'm also using chicken thighs.
I like thighs over breasts because the thighs are juicier.
There's more fat.
I think that'll add a lot more flavor
to the final chicken nugget.
One last grind.
Here we go.
And it's not working.
What did I do wrong?
Work!
Oh, the top goes, the top goes that way.
This is why you stay in school, kids.
(whirring)
Okay.
Mmm.
Delicious.
So this is seven pounds of ground chicken.
I'm going to season it
because you always have to season your meat.
So we have some salt, coarsely ground black pepper,
garlic powder, and some onion powder.
So nothing too crazy.
I just want to give this a nice old mix here.
So this is our chicken mixture, seasoned nicely,
and now we are going to shape it into chicken nugget shapes.
Things are about to get a little messy.
Oh, boy.
This is appetizing.
Fast food nuggets.
They have four different shapes,
a bell, a bone, a boot, and a ball.
I'm just gonna start with the easiest first.
I'm just gonna make a ball.
(squishing)
Any deejays out there probably could remix that.
(electronic music)
That's what they call a slapper.
I want to say that's the ball shape.
We're gonna make three more,
so I'm gonna grind 21 pounds more,
and we're gonna make three other shapes.
Yes.
Our second shape is the bell.
It's kind of like an egg.
I want to say that's the bell.
The bone has got this kind of weird
little thing sticking out.
It's got a peninsula.
That's a word I learned in geography class.
This is apparently the bone.
The last one, we've got the boot.
It just basically looks like the bone.
And then someone Photoshopped it,
stretched it out a little bit.
Don't think I'd wear this boot.
'Cause it's chicken.
I would say this is pretty much done.
I'm gonna put these in the oven,
and I'll see you in a bit.
Okay, so while the chicken is baking in the oven,
I'm gonna start making the fries.
My initial idea was to fry just one whole potato.
But then I was like, "That's not big enough, Alvin.
"Come on. What are you doing?
"That's not the same of the show."
We're gonna go for something a lot bigger,
and it starts with five pounds of potatoes.
So this is going to boil
until they're really fork-tender and cooked.
It's a lot of potatoes.
It might take a while,
so I'll see you guys in probably 10 years,
whenever this water decides to boil.
I'm going to go take a nap now.
(yawns)
That was a good nap.
Let's see how these potatoes are doing.
Okay, these look pretty cooked.
A little more appetizing than the chicken.
Gotta do a little QC.
Okay, Idaho.
I found a really cool toy in the back
that we're gonna use to mash these.
This is really awesome.
Look at this guy.
I'm gonna throw some potatoes in here
and see if this actually works.
Ooh.
Okay.
It is official.
I like this toy.
Let's load this up with some more potatoes.
Here we go.
Ooh, that's like cheese coming out.
Holy moly.
Just like in the club, make it rain.
Whoo!
I don't think this is structurally stable enough
to make the fries, so I'm gonna put in some cornstarch,
season it with some salt to taste,
and we're just gonna give it a nice mix.
The consistency is like normal mashed potatoes.
It's kind of like that feeling
if you've ever made instant mashed potatoes,
where it's a little bit more crumbly.
I don't want this to be wet.
If it's wet and it goes in the fryer, that's just bad.
Oil and water are like arch-nemeses.
They just fight, and it's that shot,
you know, when the superhero and the supervillian,
they both do their ultimate move
and it meets in the middle and the whole world blows up.
I kind of want to avoid that happening.
I got the biggest tray we could find in the Tasty Kitchen.
We're gonna make and shape some fries.
I'm gonna be generous and say this entire mixture makes
about like four fries or so.
So I think I can just shape these
into a nice long french-fry shape.
This is an ancient technique.
It's been passed down for generations.
The fast food industry would kill for these secrets.
That's actually looking pretty good, I would say.
And I got my trusty tools
to help me get these really straight.
I think that's one good-looking fry.
A nice little smooth patdown on the top.
Oh (bleeps), I gave him a haircut.
It's the last one.
This is the big daddy, the head honcho.
Whoa, there you have it.
Five pounds of potatoes, four fries, not bad.
I think I'm going to go make another four
'cause you don't just eat four fries.
Come on, you eat like 20,000.
I'm gonna put these in the freezer,
and I'm gonna check on the chicken to see how they look.
And I'm gonna go wash my hands
because there's potatoes everywhere.
Hoo, hoo, hoo, hoo, hoo.
Look at these bad boys right here.
Oh my god.
I think my favorite, honestly, is going to be this boot.
Before, I said this is a boot
that I don't think anybody would wear.
I've changed my mind.
I would rock these any day of the week.
I want to make a batter.
I don't want to make a dry dredge.
When you have them at the fast food restaurants,
they're crispy, they're light, they're airy.
I think those are the signs of a liquid batter.
We also have a very large hotel pan to make this batter in
because this nugget will not fit in a normal pan.
All right, first thing.
We've got some flour and corn starch, sugar, baking powder.
And then for some seasoning and spices,
we have some paprika, probably one of my favorite spices,
ginger, ground, dry ginger, some allspice,
and some white pepper.
All right.
I just got some white pepper in my mouth.
Oh, it went in my nose too.
It's like kind of stinging.
I'm going to apply a remote technique.
Not the most efficient,
but it saves you from a lot of pain.
Whew, okay, that's settled.
Four eggs, boop, boop, boop, boop.
And then just some good old H20.
Keep in mind, this is for one chicken nugget.
I'll be here for quite a while.
This is a really thick batter.
It's gonna give it a nice crust.
It's just very hard to whisk.
Come on, Alvin.
Come make this giant food.
This is no time for weakness.
Okay, well, the batter is smooth.
Now it's time to head into the kitchen, heat up some oil,
and do some really dangerous things.
Maybe I should not have said that.
So we are in the commercial kitchen at Tasty.
We have a very large pot of oil.
That is very hot.
Please do not try this at home.
But we have some fries to fry,
and we have some chicken nuggets and some batter to fry.
I'm going to try it with the fries first
to see how it goes.
I'm gonna be very careful with how I do this.
Here goes nothing.
Whoo!
We're gonna get one of these really big spiders,
and just to make sure that this doesn't stick,
oh, I hit a chunk off.
I won't touch it.
This oil is currently at 375,
which is hotter than the normal 350
because it just helps get a harder crust.
Whoa!
We did it, yo!
This is looking fantastic.
Oh my god.
I'm gonna call it.
I think this fry is done.
So I'm gonna take it out.
I'm gonna do this like seven more times
and then we're gonna fry some nuggets after that.
I think this is actually the most nervewracking part
is this big, giant Chicken nugget.
I have the batter here right next to the oil
so it doesn't need to go that far.
I'm going to attempt to get this in the oil
as safe as I can.
So first we're gonna put on some gloves.
Then I get this guy into the batter.
Oop.
Nice little bath you got there, Bob.
I named this guy Bob.
Oh, that's a thick batter.
Okay.
It's gonna be a little tricky 'cause he's so heavy.
Come on, Bob.
All right.
We're gonna go slow.
Here we go.
Whoo!
There it is.
And we got air bubbles.
Not the smoothest landing.
It's kind of mad right now.
Bob's pissed.
I put him in 400-degree oil.
He's fighting.
So we're gonna let him hang out.
Oh, okay, it's getting crispy already.
Whoo!
That's a really good-looking chicken nugget crust.
If you made me stand 300 feet away and was like,
"What does this look like?"
I'll be like, "That's a fast-food chicken nugget."
All right, I'm gonna go in.
That's a chicken nugget right there.
Whoo!
Seven pounds of chicken, ground up, baked for 35 minutes,
battered, and fried at 400 degrees for like to minutes,
and now you get a giant chicken nugget.
Can you hear that?
Like.
Oh, that's crispy right there.
Something that is this big that is fried,
you gotta let it hang out.
So we're gonna go fry three more.
So I'm gonna need some coffee.
Whoo!
It's been a day.
I've frying for about three hours now,
but I think the results were well worth it.
We got four chicken nuggets, one of every single shape,
11 fries.
I went a little overboard.
When you get your nuggets and fries in your fast food meal,
they don't just come in an ordinary box, no.
They come in iconic packaging.
So I asked our art department
to make some really cool packaging
for our nuggets and fries,
and we're gonna put them in there.
It's just a four-piece chicken nugget set,
but the only thing is there's seven pounds of chicken
in a nugget.
So we've got 28 pounds of chicken nuggets on deck.
I think this looks pretty cool.
So let's move on to the fries.
This is such an awesome box.
Look at that.
We've got some tall ones.
We've got some short ones.
So we've got honey mustard,
and we also have the good old-fashioned ketchup.
Okay, so I want to get these over to Raina
because I think she's hungry
and I want to see how much she wants to eat.
Raina, are you hungry?
- Oh, yeah, very hungry.
- Well, I have your food.
Can you close your eyes.
- Yeah.
- Oh, boy, this is heavy.
- Oh, god.
Ooh, that smells like the chicken.
Mmm.
- On the count of three-- - I'm so excited.
- One, two, three.
Open your eyes.
- Oh my god.
Oh my, it's a lot bigger than (laughs).
That's amazing.
- This is a four-piece meal for you.
- Oh, thank you.
- And a couple of fries over there.
I hope this is big enough of a challenge for you.
- Okay. - How do you feel?
- I'd be happy if I could eat one chicken nugget.
- I also got a normal-sized portion of nuggets and fries,
just for comparison.
Let's eat. - All right.
Oh my god, this is heavy.
I don't even know how to start this.
I'm gonna dip it in that.
Wow.
Mmm.
- Is it good?
- Yeah, wow.
It's actually very tasty.
- You're dipping your chicken nugget into its own sauce.
- How does it compare to a normal one?
- You actually have a lot more flavor.
Sometimes the food challenges I go to,
when they make a big quantity,
the quality usually goes down.
- This one's okay? - Mm-hmm.
- All right.
Man, you really can eat.
That's crazy.
- I'm gonna try this fry.
I'm just gonna peel a little bit off there.
Ooh.
It's really good. - Yeah?
- Yeah.
- I'm happy it tastes good.
- Well, that was delicious.
I definitely got through a good amount
of that chicken nugget,
but I'll take the rest home for dinner.
- Well, thanks for coming in.
Hopefully you can feed the family with the rest of this.
- Oh, yeah, definitely.
More than enough, thank you.
- Cool, thanks.
- Whew, it's been a crazy day.
A lot of meat, a lot of potatoes,
a lot of frying, a lot of eating.
Raina, she can eat a lot.
That was crazy to witness in person.
If you want to take a guess
at what I'm gonna make next week,
send me a message on Instagram,
drop it in the comments, let me now.
We've got some crazy stuff for you guys in store,
so until next time, peace.