Huggles

I am obsessed with Japanese fried chicken.



Right now in life I am so broke that I have had to sell nearly everything I own to survive, I make barely anything in adult and my cash from painting decks this summer is down to my last 3 digits.

HOWEVER I DON'T GIVE A FUCK!!!

I need to make the chicken in the above video. I'm trying again tonight but how the fuck do they get those massive breaded pieces and it looks perfectly cooked and crispy? How? What the fuck are they doing?

So far I'm getting 8/10 reviews from my kid and baby momma, but you can assume they are updooting it by +1 from what they really think. The last chicken was real good but it wasn't the crazy chicken in the above video. The early batch I made tonight I fried twice and it was incredible, but the baby momma isn't here to evaluate and my kid said it is 10/10 but my kid also likes mixing cereal with scrambled eggs, so my kid's sense of taste and texture isn't very developed yet. (Or maybe scrambled eggs and cereal is amazing and I'm too haughty to try it)

I think the key is to fry it a second time after the chicken has a few minutes to "leak" the moisture out. I assume that's why in the above video, the Japanese bro beats the shit out of the fried chicken with his giant spoon to test the crispiness.

My latest batch of double fried Japanese chicken is pretty good, but I can't do those epic fucking pieces in the video. Any chefs of GFY have any idea how they do it?

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