The video appears to be a cooking tutorial on making fried chicken. The recipe uses boneless, skinless chicken breast or thighs that are cut into bite-sized pieces and marinated in a mixture of salt, vinegar, and seasonings. The chicken is then coated in a special frying powder and fried in hot oil until crispy.
The chef recommends using a specific brand of frying powder that is designed for making crispy fried chicken, and notes that the ratio of powder to water is important for achieving the right consistency. The chef also emphasizes the importance of not overcooking the chicken and of using a thermometer to ensure that the oil is at the right temperature.
Throughout the video, the chef shares tips and tricks for making the recipe easier and faster, such as using a microwave to defrost the chicken and a cooking range to heat up the oil. The chef also addresses common mistakes that people make when making fried chicken, such as not shaking off excess powder and not cooking the chicken long enough.
Overall, the video appears to be a helpful guide for people who want to make delicious fried chicken at home.
Here are the key facts extracted from the text:
1. The speaker purchased 3 balls of 2kg Fujii chicken for 8,900 won on the Internet.
2. Fujii chicken is very cheap and easier to prepare than bone-in chicken.
3. Fujii chicken is a species called Cobra and is long.
4. Fujii chicken consists of boiled chicken legs, which are the most delicious part of the food.
5. The speaker recommends storing meat in the freezer for an indefinite period of time.
6. The speaker uses a 1:1 ratio of seaweed powder to water to make a wool dough.
7. The speaker recommends adjusting the temperature after adding all the frying water to prevent the oil temperature from dropping drastically.
8. The speaker uses a hairpin to mix curry powder, salt, and sugar to make a seasoning.
9. The speaker recycles the oil after frying by letting it settle for 3-4 hours and then throwing away the sediment.
10. The speaker claims to have made the dish in 11 minutes and 37 seconds.