Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez
Find my books, including The Food Lab and my upcoming book The Wok here: https://www.kenjilopezalt.com/
Here’s the original printed recipe from my book, The Food Lab: https://www.seriouseats.com/the-food-lab-southern-fried-chicken-recipe
Here’s a link to Wursthall, where we use a modified version of that recipe for “Kenji’s Korean Fried Chicken” dishes: https://www.wursthall.com/
Here’s a link to Thermoworks where you can find the Thermapen and Thermopop thermometers: https://www.thermoworks.com/
Here’s Andres Rea’s (Binging with Babish) General Tso’s chicken video, which features my recipe: https://www.youtube.com/watch?v=6UnRHtwHGSE
Here’s my original General Tso’s chicken recipe which will be updated in my upcoming wok book: https://www.seriouseats.com/the-best-general-tsos-chicken-food-lab-chinese-recipe
31 Comments
13:44 hahaha ‘fat can sense fear’
… and all your breading broke off in one lump because you didn't let it sit before frying…
Is fried chicken like a chicken with a pancake outer layer that was fried in oil?
This looks 🔥 can’t wait to try !!
Do they do this with the shoppingbag also at the fried chicken place u mentioned?
Anyone try this same basic method to get a crispier fried pork tenderloin sandwich?
awesome
I really doubt Kenji will reply since the video is so old, but I'd be curious as to his thoughts on frying in cast iron (I'm guessing that wok is carbon steel). My wife has made the case backed up by some science (I'm skeptical) that frying in cast iron can make food taste rancid
put socks pls
I followed your recipe to the tee, and it was the best chicken I ever had.
Don't burn your feet.
This man, indeed has no fear and the fat respects him as he ain't wearing no shoes when frying.
I'm wondering out loud would the 'velveting' method work when it comes to fried chicken, or nah?
I loved the reference to Bob Ross…
Serious indeed.bro you made me hungry.
Followed everything exactly including keeping heat at 275-300 and the outside burned within 12 minutes. Where did I go wrong? My thought is the paprika burned. Thoughts?
1:06 and 2:21 and 3:32 you added salt three times, is that a good idea?
In my second life I think I would like to be shaboo.
Sorry, I can't watch this video, I'm totally DIZZY with that camera movement.
Hahaha, fat can sense fear!! Love it!!
Crispy fried Chickzilla. That bird was a beast.
I live in India we dont get chicken with skin can I use this recipe with the skinless chicken and if so how to prevent the batter from leaving the chicken
About estimate recipes very nice lol
What do you do with all that oil after you’re done frying?
Too much salt?
I am a convert of prey cooking the chicken, then dredging and frying at 400F. I dry brine the chicken with spices, then cook in a 220F oven covered. Then dredge and cook on 400F oil. It is more tender, dryer and because fried in high heat the crust does not absorb much oil. I tried both recipes, the slow cooked version is better for my taste and anyone who has tried it.
Just made it. Best chicken ever! I used peanut oil for the frying in a cast iron Dutch oven. Crispy and delicious. Will try the double fry tonight for dinner😊
0:01 egg jumpscare
I know you're on opposite ends of the country but if you ever end up in NYC you should colab with Babish. Idk why but I would get a kick out of seeing only the bottom half of your face in his kitchen. You definitely had that vibe here around 10:00. Unfortunately he did not double-fry his chicken and I think did not end up quite as crispy for it.
Great recipe. Just right for my next fried chicken. Thanks. BTW, what's with the Ginkgo leaf ink?
Anybody know what wok this is?