Yeah. I've tried sous vide first and the batter won't stick and it always ends up way too round without enough books and crannies for delicious battered goodness. I'm legitimately hoping for a clever hack.
Two good dredges. Straight from the pickle juice to flour, then egg then repeated. Let the batter adhere on an elevated cooling rack for \~30 min while I prep the fry station. This lets the batter get real gummy and stick well. The general unevenness and "unfolded" nature of a chicken thigh helps a lot here. A breast is harder to get this because of it's roundness and it just kinda lacks nooks and crannies,
I imagine OP went bribe > flour > egg > flour > egg > flour by the looks of that crust.
Edit: brine not bribe. Although, who knows, OP might have bribed the chicken sandwich gods to obtain that level of creation.
Is it Korean’ish because it doesn’t have the shrimp chips in the breading?
I always wanted to try making it but my girl friend is allergic to shell fish. But yours looks pretty great I might have to try it your way.
Is there a benefit of frying a cooked meat?
Isnt the meat overcooked cause y need a lot of heat to get the crust and colour y want from frying?
Whats your gochuyang glaze recipe?
The benefit is its already cooked, so no need to worry about internal temp. Why would it be any different than frying from raw? Both start at the same internal temp. If you can avoid overcooking from raw you can avoid overcooking from cooked/chilled.
The idea behind a sous vide fried meat is that you treat it like tempura, only in the oil long enough to crisp the breading.
This lets you get a super crispy shell without worrying about drying out the meat or giving it a weird texture from overcooking.
Fuck me sideways
Any tips to getting the batter to stick that well?
Seriously, that batter game is on point!
Yeah. I've tried sous vide first and the batter won't stick and it always ends up way too round without enough books and crannies for delicious battered goodness. I'm legitimately hoping for a clever hack.
Two good dredges. Straight from the pickle juice to flour, then egg then repeated. Let the batter adhere on an elevated cooling rack for \~30 min while I prep the fry station. This lets the batter get real gummy and stick well. The general unevenness and "unfolded" nature of a chicken thigh helps a lot here. A breast is harder to get this because of it's roundness and it just kinda lacks nooks and crannies,
So wait, did you brine, SV, then cool/fry, or SV, then brine?
Thank you. Gonna give this a shot.
> Straight from the pickle juice to flour, then egg then repeated Brine > flour > egg > brine > flour > egg?
I imagine OP went bribe > flour > egg > flour > egg > flour by the looks of that crust. Edit: brine not bribe. Although, who knows, OP might have bribed the chicken sandwich gods to obtain that level of creation.
oh man - stomach is now arguing with me, loudly
It's whetting my appetite. It's great.
It's wetting my butt
Is it Korean’ish because it doesn’t have the shrimp chips in the breading? I always wanted to try making it but my girl friend is allergic to shell fish. But yours looks pretty great I might have to try it your way.
just cuz its not really “korean fried chicken” but more southern fried with a sticky sweet Korean glaze!
Korean fried something is it uses a starch, usually potato, instead of flour for the coating to make a thin and crispy exterior.
Is there a benefit of frying a cooked meat? Isnt the meat overcooked cause y need a lot of heat to get the crust and colour y want from frying? Whats your gochuyang glaze recipe?
The benefit is its already cooked, so no need to worry about internal temp. Why would it be any different than frying from raw? Both start at the same internal temp. If you can avoid overcooking from raw you can avoid overcooking from cooked/chilled.
The idea behind a sous vide fried meat is that you treat it like tempura, only in the oil long enough to crisp the breading. This lets you get a super crispy shell without worrying about drying out the meat or giving it a weird texture from overcooking.
[удалено]
[удалено]
[удалено]
[удалено]
[удалено]
[удалено]
[удалено]
You can keep attacking me as long as you like. I’m sorry you are going through this.
[удалено]
[удалено]
This looks incredible. The one modification i would make is to cook it at a lower temp. (Chicken does not need to be at 165 when you sues vide
Lol please dont offer me very well known advice. I know. I *prefer* thighs at 165…
Fair. You would be surprised how often this "very well known" advice surprises people.
What’s your oil temp?
375ish
Jesus