Why would you ever need to fry chicken twice? Chef Boy Logro explains why in his recipe for Twice-Fried Chicken!
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00:00So, thank you.
00:05Okay.
00:06Welcome to Idol sa Kusina.
00:09What we are going to talk about today are Baon.
00:12Baked Baon.
00:13It's all about Baon, right?
00:14In school, in the office, and wherever we bring the Baon.
00:20Do you make Baon when you're still young?
00:22Yes.
00:23Really?
00:24Yes.
00:25Because that day, during my time, my time, take note, my time,
00:28my time when I was still young,
00:30my mother would wrap Kamuting Kahoy in leaves.
00:34Because we didn't have rice that day, it was all Kamuting Kahoy.
00:37That's how I was back then.
00:39Because we didn't have fuel that day.
00:43We didn't have fuel that day.
00:45It was all leaves.
00:46Talisay leaves, Banaba leaves, things like that.
00:48Right?
00:49Is that okay?
00:50And we are very lucky because we have a special treat for you today.
00:55Do you know what my special treat is?
00:58Our special guest, Sam Oh and Chef Sao Del Rosario.
01:05Hello.
01:06Hi.
01:07Hi, Chef.
01:08How are you?
01:09Hello.
01:10Welcome, welcome.
01:11Hi.
01:12These are my idols.
01:13This is my idol.
01:15Your set is beautiful, Chef Boy.
01:17I hear this is new.
01:18Yes.
01:19I'm really proud.
01:20You know, sometimes when I'm old, I look good.
01:25Both of them look good.
01:26I don't think so.
01:27Both of them look good.
01:28Because they're all handsome and beautiful.
01:30As for me, I'm a bit expired.
01:32No.
01:33You're cute.
01:34I'm cute.
01:35Thank you for having us in your new kitchen.
01:38It's really beautiful.
01:40Sam, we're the first-timers here in your house.
01:43I know.
01:44I really feel that it's special.
01:45But I also feel that what we're going to cook are special recipes.
01:48Of course.
01:49Because it's all about saving.
01:50It's all about saving.
01:51Saving.
01:52You can start saving.
01:54You know what, Chef?
01:55When I was young, I was an idol.
01:57Yes.
01:58Really?
01:59I was able to save a lot of money.
02:03Even up to now, when I'm in the kitchen,
02:05I always have a sandwich.
02:07Because sometimes, I'm busy in the kitchen.
02:08So, I really save a lot of money.
02:10You know what, the sandwich is really chef-class.
02:11The other day, we didn't have anything.
02:12We just had a sweet potato.
02:13We put some dried fish.
02:14There.
02:15Then, the leaf.
02:16You're really good.
02:17Your story, Chef, right?
02:18Yes, the leaf.
02:19But now, that's what people are looking for.
02:21Alright.
02:22So, see?
02:23We're almost there.
02:24It's really beautiful.
02:25That's why I really want you to join me here.
02:28The host should also be beautiful.
02:29Thank you, Chef.
02:30No.
02:31That's not for me.
02:32That's for us, Chef Boy.
02:33Alright.
02:34You can do this.
02:35You're a guest in our show.
02:36Wow.
02:37I really admire you.
02:38Congratulations.
02:39You have a new show.
02:41Alright.
02:42Let's do it.
02:43Let's make our twice deep fried chicken.
02:44Wow.
02:45Twice.
02:46Twice.
02:47Twice.
02:48Twice.
02:49Fried.
02:50Fried.
02:51Wow.
02:52This is just a drumstick.
02:53Let's just season this chicken.
02:54Salt.
02:55Salt.
02:56Oh, this.
02:57Oh, it's big.
02:58Let's put it in the pepper.
02:59One, two, three.
03:00It's like Miss Universe.
03:01There you go.
03:02There you go.
03:03I'll mix it.
03:04There you go.
03:05Tell me when, Chef, okay?
03:06There you go.
03:07It's like the three of us can do it.
03:08You know?
03:09Yes.
03:10Yes.
03:11Yes.
03:12There you go.
03:13It's really big.
03:14Do you think it's obvious?
03:15It's okay.
03:16Okay, so Chef Sam answers us.
03:17Chef Sam.
03:18Oh, please don't call me Chef.
03:19Chef Boy.
03:20Just call me Darling Sam.
03:21Oh, Darling Sam.
03:22My daughter.
03:23We're going to fry this.
03:25Chef Boy.
03:26Yes, sir.
03:27One second.
03:31Yes, sir?
03:32How much oil should we put?
03:34First, we'll put it in at 150 degrees Fahrenheit.
03:37Not too hot.
03:39Okay.
03:40If it's too hot, the chicken will stick.
03:41We should be careful when frying, so that we don't get a bad result.
03:45We'll just fry it twice.
03:48Twice.
03:49Twice means twice.
03:51It's two times.
03:52Is that right?
03:53Why do we need to cook it twice?
03:58The reason why we need to cook it twice is so that when you fry it for the second time, it will be crispy.
04:04Is that right Chef Sam?
04:05That's right.
04:06It's like walking in Cyclopedia.
04:09Of course.
04:11I learned that from you when I was watching you.
04:15Okay, Sam.
04:16Yes.
04:17Let's put a kitchen towel and put half of the half-done chicken.
04:26How will you know that it's half-cooked, Chef?
04:29There.
04:30It's a bit brown.
04:31It's white.
04:32It's a bit white, right?
04:33We'll put it here temporarily.
04:35And it's not oily because it has soy sauce, Chef.
04:38That's how it is.
04:39It's still alive.
04:40The drumsticks are still jumping.
04:42The chicken is still jumping.
04:43I didn't hold it with my hand.
04:44Yes.
04:45Confirmation.
04:46I didn't hold it with my hand.
04:47So for juiciness, it's the first time you fry it.
04:50Yes.
04:51Let's fry it first.
04:52Let's heat the oil.
04:53We'll come back later.
04:54While we're waiting for the oil to heat up.
04:56Yes, Chef.
04:57Let's put the mixture of oyster sauce, garlic, and half of the ginger.
05:04Honey.
05:05Chicken stock.
05:06It's ready.
05:07Salt.
05:10There.
05:11There.
05:12While we're waiting for Sam to puree it, we'll put the chicken back in.
05:19Because it's already dried.
05:21It's a bit dry.
05:22As you can see, the fire is strong.
05:24Yes.
05:25The oil is strong.
05:26You heard the sound, right?
05:28Yes.
05:29Right?
05:30Chef question.
05:31Can we substitute that with pork chop or any other meat?
05:35Yes.
05:36You can use pork chop or fish if you want fish.
05:40Yes.
05:41You can use fish.
05:42So you're saying the twice cook technique can also be used with fish?
05:45Of course.
05:46That's possible.
05:47Oh, wow.
05:48It just looks crispy.
05:50That's right.
05:51Rich.
05:52Rich.
05:53Rich.
05:54Abe.
05:55Abe.
05:56Abe.
05:57Okay, now.
05:58This is what you made, Sam, right?
05:59Yes.
06:00Let's put it in the sauce pot.
06:01I'll put it in the sauce pot.
06:02Yes, please.
06:03We'll reduce the sauce.
06:05We'll put some olive oil.
06:09Olive oil.
06:10Olive oil.
06:11Olive oil.
06:12All right.
06:13Then, Chef Sao, garlic.
06:14I have a new recipe for this, Chef.
06:15Wow.
06:16Really?
06:17Yes.
06:18Great.
06:19Okay.
06:20Chef Sao, a little bit of ginger.
06:21There.
06:22I can already smell it.
06:23Look at that.
06:24Yeah, yeah, yeah.
06:25You know?
06:26Now, let's put the sauce here.
06:27There.
06:28Wow.
06:29That's right.
06:30That'll be good.
06:31Wow.
06:32Wow.
06:33Wow.
06:34Wow.
06:35Wow.
06:36Wow.
06:37Wow.
06:38Wow.
06:39Wow.
06:40Wow.
06:41Wow.
06:42Now, here's the chicken, Sam.
06:43Now, it's really crispy, right?
06:44Yes.
06:45It's really crispy.
06:46Very good, Chef.
06:47Now, you have to toast this one.
06:48You have to toast like this.
06:49Wow.
06:50I love it.
06:51Chef, do the honors.
06:52Yeah.
06:53Wow.
06:54Wow.
06:55Wow.
06:56Wow.
06:57Okay, Sam and Chef Sao.
06:58Everyone's here.
06:59So, let's cook.
07:00Let's cook.
07:01Let's cook.
07:02Let's cook.
07:03Let's cook.
07:04Let's cook.
07:05Let's cook.
07:06Let's cook.
07:07So, the audience is all here already to watch us.
07:08Oh, we got people here too, Chef.
07:09I really felt the palate.
07:10Do you want to do Lantakan?
07:11What's Lantakan?
07:12Lantakan means snack.
07:13I mean, you wanna grab, you have to swallow it.
07:14Okay.
07:15OK, now.
07:16Swallow it.
07:17Swallow it.
07:18Swallow it.
07:19Hold on, what a nice, right?
07:20What a nice.
07:21What a nice.
07:22Okay, hold on.
07:23Let's add…
07:24Now, let's.
07:25Chef, you need to add 21 apples.
07:26Apple.
07:27Oh, yeah.
07:28Ouch.
07:29I'm going to just do this, Chef.
07:30Nice.
07:31Oh, yeah.
07:32とてもカワウスカフォーター
07:37Another way around.
07:39That's how you do it.
07:41I was just going to stand there.
07:43Oh, so you're a minimalist.
07:45I'm a boss now.
07:47You're a boss now.
07:49That's what I want, chef.
07:51You're so creative.
07:53That's okay now.
07:55There you go.
07:57Yes.
07:59So,
08:01from my right,
08:03both of them.
08:05We're going to put some pink.
08:07There.
08:09Let's put some on top.
08:11There.
08:13Sam is so beautiful.
08:15Oh.
08:17Comments.
08:19Let's put some.
08:23Pink, pink, pink.
08:25There you go.
08:27Pink, pink, pink.
08:29Let's eat.
08:31Wow.
08:33Yes.
08:35I mentioned that earlier.
08:37I wish there were four
08:39chicken feet.
08:41It's so good, chef.
08:43I tasted the chef's cooking.
08:45Wow, it's a very, very nice experience
08:47in my life.
08:49Thank you, chef.
08:51It's so good.
08:53I want more.
08:55Can you see? There's nothing left.
08:57You ate it all.
08:59There's no taste.
09:01It's so good.
09:03The ginger and
09:05the oyster sauce make it so good.
09:07It's so good.
09:09I have a new recipe.
09:11I'll put it on my menu.
09:13I'm a flatterer.
09:15If you see your chicken on the chef's menu,
09:17you'll know where he got it from.
09:19I love it.
09:21Thank you both, guys.