01:18.9
The recipe that you can see is good for 1 kilo but since we really love fried chicken in our house.
01:26.6
I'm preparing 2 kilos that's why you can notice that it's a lot.
01:30.6
So I have here 2 kilos of Chicken Thigh Fillet.
01:33.8
You can see that, this is Chicken Thigh Fillet that we've cut into smaller pieces.
01:39.4
You can also use Chicken Breast if you want.
01:43.4
And I will put you first on those who will say that I cross-contaminate the ginger.
01:48.8
I will wash this again or I will use all of it later.
01:54.4
So I put you first, right?
01:56.4
Because I still need to show the video of me washing my hands,
02:00.5
soaping and singing Happy Birthday while soaping, right?
02:05.4
So let's just be practical, what's important is that you're beautiful in front of the camera.
02:10.4
Next, I'm reading my code.
02:13.4
You put fine salt, 2 teaspoons per kilo.
02:17.9
I'm going to put 4 teaspoons or estimate it, that's it.
02:22.6
I'm also going to put black pepper.
02:28.6
When it's 1 kilo, I'm just putting 1 egg since I'm doing 2 kilos.
02:35.1
And I'm going to put dashi or like stock powder for flavoring.
02:40.6
If you don't have dashi, don't put it, no problem.
02:45.1
And you put cornstarch.
02:49.1
So this is the marinade that you put on it.
02:55.4
I'm not putting lemon juice or vinegar or calamansi juice
02:59.9
because I don't really like the texture of chicken when it's soaked for a long time on acid.
03:07.4
So there, just like that.
03:09.4
I'm going to mix it like this.
03:11.7
And if you have overnight, you soak it overnight so that the flavor would stick more.
03:19.8
If you don't have overnight, your visitors are already there.
03:24.3
You fry it already.
03:25.3
So here it is, I'm already heating the oil.
03:27.8
So now, we're ready to fry the Chicken Namban.
03:31.8
I have here or the Chicken Karage, fried chicken.
03:35.3
I have here hot oil, this has been used.
03:39.6
We have oil for fried chicken.
03:42.1
You know me, I love using used oil.
03:45.6
It's more flavorful.
03:47.6
I soak it with chopstick to see if the oil is hot already.
03:51.6
It seems like it's hot already.
03:53.6
Let's fry it already, this is cassava starch.
03:56.6
So what I'm going to do is I'm gonna roll the chicken on cassava starch.
04:33.4
Okay, so while we're frying, let's not waste time.
04:37.2
I'm going to prepare the Tartar sauce and no one will complain, okay?
04:42.7
The Japanese, they make the best Tartar sauce.
04:46.7
To be honest, well for me, maybe some of you would say that.
04:50.7
No, my mother makes the best Tartar sauce.
04:55.2
Of course, no one would lose in the cooking of mothers.
04:58.2
I'm just saying that this is just how it is.
05:00.7
I taste one of the most delicious Tartar sauce in Japan.
05:05.2
So that no one would complain.
05:06.9
So it's just as simple as that, I have your hard boiled eggs.
05:09.9
I'm going to put about 5 pieces because this is double the recipe
05:14.9
and then I'm going to put good mayo.
05:19.9
I still have some left here.
05:25.4
Let's consume it all since it's expensive to buy.
05:30.9
There it is, right?
05:32.4
You should really consume it all.
05:40.4
Chopped shallots.
05:43.4
You can just use ordinary onions.
05:47.4
It's delicious to have a lot of onions.
05:59.4
And aside from that, you put spring onions.
06:07.4
And then you just use a potato masher.
06:20.4
Don't use food processor anymore because if you use food processor, it would get watery.
06:26.0
Japanese Tartar sauce is really chunky.
06:40.5
I'm gonna put all of this, will I still have some left?
06:46.5
Yes, you have some left for yourself.
06:49.0
You give it all but for spring onions, you put it all.
06:56.0
So my fried chicken is already peaceful, it's almost done.
07:11.0
Okay, I'm gonna let the fried chicken get cold
07:15.0
because we're gonna double fry it later.
07:17.5
I'm tasting this Tartar sauce.
07:20.6
I'm going to put a bit of white sugar.
07:27.7
Okay, you remove it already.
07:29.2
We're gonna double fry it later.
07:34.2
He's already removing the fried chicken.
07:37.2
He's still gonna double fry it.
07:40.1
Okay, now let's prepare the Namban sauce.
07:50.3
Namban sauce is just like a sweetened soy sauce, it's just easy.
07:55.3
So first, I'm going to put soy sauce.
07:58.3
Use Japanese style.
08:04.3
And I'm going to put mirin.
08:06.4
Mirin is just like a Japanese rice wine.
08:09.9
Very low in alcohol content and higher in sugar.
08:15.9
You don't have mirin, you just put a bit of vinegar but it's still different.
08:21.4
Of course, it's more authentic if you put mirin.
08:32.9
So there, we're just gonna taste it.
08:41.3
Put a bit more of mirin.
08:43.3
You can just buy this, my God, in Lazada, in Japanese stores.
08:47.8
Maybe Shopee would be proud, there's also a store in Shopee.
08:51.3
Grocery stores has it.
08:53.3
You can't find it, look for it where the sushi wrappers are put.
09:02.8
It seems like I want a bit of smokiness.
09:05.4
I will put it black pepper.
09:12.7
So our Namban sauce is ready, our Tartar sauce and we're just frying our chicken.
09:22.4
After frying my second batch, I will double fry the first batch.
09:29.0
So there, look how nice and perfect.
09:33.9
I also cook rice, I cook Japanese rice that is a bit pretentious, it's not Japanese rice.
09:41.0
It's written Japanese rice, it's not Japanese rice.
09:44.4
It's so sad, right?
09:45.6
But anyway, let's be patient.
09:48.0
Okay, so I have cooked all of the fried chicken.
09:52.2
As you can see, it's already cooked.
09:54.2
My next step is I'm going to double fry it.
09:58.4
So here, you can see that my oil is really hot.
10:03.8
So let's double fry.
10:05.1
I suggest that you just double fry what you're gonna eat.
10:11.1
So there, I'm gonna eat that.
10:12.9
I will double fry that or just what you're ready to serve.
10:29.1
Just a bit more, you want it really crisp.
10:35.8
You see how crisp it is?
10:37.5
Now, this is how it's assembly.
10:39.9
Put it in a bowl.
10:43.8
Some Namban sauce.
10:45.9
A bit of Namban sauce.
10:55.8
Your Tartar sauce on the side.
11:13.9
That's mine already.
11:15.4
The one that fell is mine already.
11:19.3
And my Japanese rice just pretend a bit.
11:25.3
It's not real Japanese rice.
11:32.9
To the suppliers of rice, don't put Japanese rice.
11:37.9
If it's not Japanese rice, it's really sad.
11:41.8
It's written, I can't say what brand it is.
11:44.4
It's written, it's Japanese.
11:51.3
So there it is, right?
11:52.3
The fried chicken, it's clean, it's hot.
11:56.4
Let's taste it first that it's just the same.
11:59.4
There's a bit of Namban sauce.
12:14.3
Even though we just soak it for a bit, it's really sticky
12:18.3
but if you want rice, I will put a bit of this Namban sauce.
12:23.4
Then where are my chili flakes?
12:28.3
The Japanese chili powder.
12:49.3
That's why the rice is sticky because I mix it with something sticky.
13:14.3
You may add more tartar sauce.
13:32.3
Make yours already.
13:34.3
Do yourself a favor, make yours already.
13:38.4
Now, I'm going to see you all soon.
13:48.3
Thank you for watching!
