How to Make the PERFECT Fried Chicken (Mild to Hot) | Hot Kitchen

We're pouring that baby, aren't they? Three fried chicken styles and three levels. Mild, medium, hot. Oh, hello. It's Christian, host of Hot Kitchen, where we make everything spicy just for you. Once again, Sean hit me up with another mission. This time about fried chicken. Give it to me, Sean. Christian, if there's one thing I know about you, it's that you love fried chicken. You love talking about it. You love eating it. But most of all, you love cooking it. And that's where today's challenge begins. I want you to show me how to make fried chicken three different ways at three different heat levels. As you always say, crispy, flavorful skin, juicy meat within. Good luck. And make it spicy, please. >> Yes, chef. Three fried chicken styles and three levels. Mild, medium, hot. You know the vibe. Let's go. Let's start with level one beginner karag chicken with toarashi mayo. Bite-s size, check. Juicy, check. Crispy, duh. It's a quick marinade. It's quick batter and an easy dip. That's all it's going to take. Let's start with chicken. Boneless, skinless. You can go breast, you can go thigh. Today, I want to show you how to make karagi chicken juicy with breast. About two inch pieces, bite-siz delicious. That's it. Look, the same size in my mouth. Let's make the marinade. About 2 oz of soy sauce. We're going to add 2 oz of mirin and about 1 oz of sake. The ginger skin on. Doesn't matter. Smash. Throw that in there. Green onions. Smash. Marinade. Done. Ever so carefully. Delicious. Normally, Karaga chickens with chicken thigh, but this method's so easy. I wanted to show you you can get juicy chicken with white meat. We want to sit for at least 30 minutes. So once that chicken kind of acts like a sponge and absorbs all that flavor, we're going to seal it with a coating. Don't use AP flour. Use potato starch because it's going to give you the crispiest, lightest coating. You want it evenly coated like so. Strainer here to shake off any excess starch. And we're going to be frying in peanut oil, which is a nice light crisp neutral oil. It's about 350. And we're going to want to fry in a little bit of batches. So, we're not going to overcrowd the oil. Let's do about six to seven pieces at a time. These are only going to take about three to four minutes. Oh, dude. They're already looking juicy. Come on. Golden brown and delicious. Just like a bag of chips. And let's make that sauce bowl. Sorry. Thought that would flip. Little bit of Qy mayo. Toarashi. Oh, shoot. Toggarashi is a Japanese spice. Usually consists of peppers, a little bit of citrus rind. Toarashi is going to give us our entry-level heat. But so is this. One of my favorites. Classic. That's all you need. Trust me. A splash of yuzu juice. A Japanese citrus that just chef's kiss. Let's plate sauce. I like to do a little bed of cabbage. Beautiful. Beautiful little crispy light bite toashi. Quick marinade, easy batter, one fry, delicious dip. Let's eat it. That's the one. Oh, whoa, whoa, whoa, whoa. Oh, yeah. Just a hint of lemon brings it all together. Bright and light. Oh man. Sound check. Light on the spice. Bing umami. Entrylevel fried chicken. There you go, you rookies. Level one unlocked. On to the next. Level two, intermediate double fried Korean chicken with a spicy soy garlic glaze. And this is where the training intensifies. Round two. Fight. The reason we do it a double fry. Start with a lower temperature, then a higher temperature. Creates that shattering crispy goodness that Korean fried chicken is known for. Pro tip: fry twice. Real nice. So, we're going to use my favorite piece of chicken, the thigh. But not just any thigh. Skin on boneless chicken thigh. Let's make the marinade. This is going to be like a dry marinade. We're going to season the chicken before we fry it. Here we have salt, garlic powder, onion powder, ginger powder, and a little bit of baking powder. The baking powder is going to draw a lot of the moisture out and give you that crispy crispy skin that we all love. Then we're going to add some cornstarch. And of course, this is a second level. We're going to add some heat. Red jalapeno powder. Teaspoon of each of those ingredients. And you get this beautiful flavored powder. Before we do any frying, we want to season that chicken. While this aromatic piece of chicken is just soaking up all the seasoning, let's make the wet batter. Not AP flour, not potato starch like the last chicken. Self-rising flour. Into the bowl. 1/2 cup of self-rising flour, 3/4 cups of corn starch, 1/2 cup of water. Trust me on this, half2 cup of vodka. Why? Because vodka evaporates at a lower temperature. It's going to create a quicker seam effect once it hits the fryer, resulting in super shattering crust. Trust. Goes right in that wet batter. Yep. Can't tell you how excited I am. Double dip from the hip. We're gonna fry this at 325 degrees Fahrenheit in peanut oil. You hearing this? So, we're going to fry that for about 5 to seven minutes, depending on the size of your thighs. It's been about 6 minutes. Take a look at that. The chicken's already getting a little bit of dried crispy skin vibes. We're not fully done with it. It's still light. Look at that beauty. Then, we're going to blast this oil. It's 375. We want real high. It's sauce time. Let's make a spicy soy sauce garlic glaze. 3 oz of soy sauce. 2 oz of brown sugar. A tablespoon and a half of go jang. A teaspoon of garlic and a teaspoon of ginger. We're going to bump it up a little bit. Little of fermented kimchi. About a tablespoon. Yeah. Yep. Feeling that. Some hot honey. That's going to be a 2 tbspooner right there. One. Two. Just a little bit. Just a hint of the bomb. [Music] Oh, that smells freaking delicious. We're at 375, ladies and gentlemen. Second bath. Boom. Since the chicken is pretty much 90% of the way cooked, we're only going to fry it at 375 for about 2 minutes. All right. Funky, salty, sweet, and yes, very spicy. [Music] Take a look at that. We're pouring that baby on there. There we go. My mouth's drooling. It's doing its thing. It's dripping. I mean, come on. Do you hear it? [Music] Instantly taste that crispy skin on the outside, flavorful skin on the inside. That heat. It's sticky. It's sweet. This is your midlevel menace. On to the final boss. It's the final chicken. Level three expert. The sophisticated southern fried chicken with gravy. Great fried chicken doesn't need reinvention, but it does deserve elevation. It's going to be fancy, but you know it's also going to be spicy. Let's go. I have here chicken that has been slowly cooked in its own fat. Cone feet. Reason why I chose confeed juiciness. We take the chicken, cook it in a slow and low temperature of fat and oil for about 2 to three hours. What you have is this tender piece of chicken. Let's make our wet batter. The South likes to do a deeper, heavier fry, extra coating, pretty much like a southern tempura. First step, we're going to want to make a dry dredge. Start off with a cup of cornstarch, cup of AP flour, 2 oz of pickle juice for that twang. A tablespoon of salt and a tablespoon of pepper. Welcome to hot kitchen. Hot ones. Last dab. Triple X. Egg. Bring that all together. A little bit of water. Just until you get that right texture. I have here a little pepper X powder. Loi Jesus. For the consistency, I'm looking for a thin pancake, but right above a crepe texture. Good stream. All right. Next, the dry dredge. Two cups of AP flour, salt, and again, pepper X powder. [Music] Yep. This is going to be the first step. Chicken dry. Put it in the wet. Full coverage. Oh man. Yeah. Wet. Back into the dry. The wet batter acts as a seal and then it's going to cling on to this next dry. And that dry is what's going to fry and give you that gold texture while that chicken steams in that wet batter. It's ready. Music to my ears. We're frying this bad boy. 350. The golden rule. No fried chicken is complete without a little bit of sauce. This time we're making a gravy with the fat from the ki, butter. While that melts, get yourself some AP flour, salt, pepper, and chicken stock. We're not going for a blonde gravy. You want a brown gravy. Technically, this chicken's already fully cooked. It's cooled down. All we want is golden brown and crispy. Oh, fragile. Crispy. I say maybe 3 to 5 minutes. No more. Booyaka. Right now that our R is nice and gold. Go want to hit it with that chicken broth. About a cup and a half. Something about gravy and fried chicken. It's just peanut butter jelly. Perfect combo. S tier. Little Thai chilis, pepper X infused into this oil. Oh, get you one of these. Toxic but delicious. Hot. [Music] Just a little sprinkle of pepper X cuz why not? Tell me that's not a nice place. Fried chicken. Come on now. Come on now. Thank you. [Music] I haven't been to live much. I need all the bleeps. Holy mother. That is so good. Fat, crispy, spicy. The epitome of southern fried chicken. [Music] Sean was hot. What a journey. Karag. Light, crispy, addicting Korean fried chicken. Sticky, spicy, extra crunchy, sophisticated south. Savage crunch with soul. And there you have it. The 24-hour southern fried chicken. Perfection. Sean, challenge completed. I'll see you next time. [Music] >> Hey guys, Christian Aquiza here, host of Hot Ones Hot Kitchen. Don't forget to like, subscribe, and hit that notification bell. Don't mind me.

3 fried chicken styles, at 3 different heat levels. That's today's challenge for Hot Kitchen host Christian Alquiza. Level 1 (Easy): Japanese karaage. Level 2 (Medium): Korean Double-Fried chicken. Level 3 (Expert): Sophisticated Southern fried chicken, worthy of a Michelin star. Let the games begin! Chapters 00:00 Intro 00:28 Sean Evans Challenge 01:03 Style #1: Japanese Karaage 04:00 Style #2: Korean Double-Fried Chicken 07:50 Style #3: Southern Fried Chicken BUY HOT ONES HOT SAUCE NOW: http://hotones.com/ BUY HOT ONES TRUTH OR DAB: THE GAME: http://truthordabgame.com SIGN UP FOR THE HOT ONES MONTHLY HOT SAUCE SUBSCRIPTION: https://bit.ly/2veY50P SIGN UP FOR THE FIRST WE FEAST NEWSLETTER: https://mailchi.mp/firstwefeast/signup http://firstwefeast.com/ http://hotones.com/