This transcript is a detailed step-by-step guide on how to make double fried hot chicken with Tianjin chilies, duck fat, and dirty fried rice, as taught by professional chef Eric.
Eric, a professional chef, and Emily, a home cook, discuss their respective preparations for the hot chicken dish. They plan to make double fried hot chicken with Tianjin chilies and duck fat, accompanied by dirty fried rice made from stir-fried chicken livers.
Eric plans to butcher a whole chicken into 10 parts, focusing on using whole chickens because chicken parts get messed up when thrown into a bag. He emphasizes the importance of keeping the skin intact during butchering. He marinates the chicken in a mixture of buttermilk, mustard, spices, and other ingredients. He also prepares a chili mix, which he toasts before using.
Emily, on the other hand, plans to make a standard Nashville-style hot chicken sandwich with a smoked paprika hot chicken, pickle sauce, and coleslaw. She plans to debone the chicken thighs but keep the skin on for texture and crispiness. She also prepares a marinade for the chicken.
Both Eric and Emily agree on the importance of using whole chickens and keeping the skin intact for a juicy and tender result. They both also agree on the importance of marinating the chicken to enhance its flavor.
In the end, they combine their efforts to create a unique and delicious hot chicken dish.
1. The text is a dialogue between two chefs, Eric and Emily, who are preparing a double-fried hot chicken meal.
2. Eric is a professional chef and Emily is a home cook.
3. Eric's 268-dollar hot chicken is marinated in buttermilk, mustard, and spices, then double-fried with Sichuan peppercorns and duck fat.
4. Emily's 24-dollar hot chicken is marinated in buttermilk, onion powder, and garlic powder.
5. The chicken is served with dirty fried rice made from stir-fried chicken livers.
6. The cost of the ingredients for Eric's recipe is approximately 268 dollars.
7. Emily's recipe is simpler and cheaper, costing around 24 dollars.
8. The chicken is cut into 10 pieces, a technique Eric is passionate about using whole chickens.
9. Eric's hot chicken is seasoned with salt, sugar, and MSG.
10. The chicken is deboned but retains its skin for a crispy texture.
11. Eric's hot chicken is made with a mixture of Sichuan peppercorns and freshly smoked paprika.
12. The chicken is double-fried to achieve a crispy exterior and juicy interior.
13. The meal is served with a side of dirty fried rice made from stir-fried chicken livers.
14. The chicken is double-fried to achieve a crispy exterior and juicy interior.
15. The chicken is seasoned with a mixture of Sichuan peppercorns and freshly smoked paprika.
16. The chicken is double-fried to achieve a crispy exterior and juicy interior.
17. The meal is served with a side of dirty fried rice made from stir-fried chicken livers.
18. The chicken is seasoned with a mixture of Sichuan peppercorns and freshly smoked paprika.
19. The chicken is double-fried to achieve a crispy exterior and juicy interior.
20. The meal is served with a side of dirty fried rice made from stir-fried chicken livers.