00:00Miss Ai, what are you going to share with us today?
00:05This is a very delicious deep fried chicken.
00:07Deep fried chicken version of Miss Ai Ai.
00:10Our Tanging Inay is going to cook deep fried chicken.
00:20Miss Ai, who is this?
00:21Do you know her?
00:22Yes, she's our neighbor.
00:24She's Cooking Inay.
00:27If there's Tanging Inay, there's Cooking Inay.
00:31She's our neighbor, Chef Hazel.
00:33Hello, neighbors!
00:35Miss Ai, you told us earlier that your eldest son, Sancho, is a culinary major.
00:40Yes, he's a culinary major.
00:41He's a graduate of CICI.
00:42Let's call him.
00:44Let's call him.
00:46He's Sancho.
00:49This is Chef.
00:51Hi, Chef.
00:52Hello, hello.
00:54This is Mighty.
00:55They're our neighbors.
00:57Why did you share this deep fried chicken recipe today?
01:01This deep fried chicken is my comfort food.
01:04When I was a kid, when I went to the tantrums,
01:07Tantrums?
01:08What kind of tantrums?
01:09Tantrums.
01:11My mom would bring me to all the restaurants that have deep fried chicken.
01:15Oh, really?
01:16That's your comfort food?
01:18She knows how to make you smile.
01:20Yes, that's true.
01:21It's like bonding with your mom.
01:23Yes, so that she won't beat me up.
01:25I'll just eat the deep fried chicken.
01:26Is this your mom's recipe?
01:28No, it's just my recipe.
01:30Oh, okay.
01:32For this recipe, you'll need...
01:39So now, what are we going to do?
01:40How do you make this, Miss I?
01:42For example, you'll soak...
01:43No, not for example.
01:44I'm really soaking it.
01:46You'll soak it in fish sauce and calamansi.
01:49Don't worry, I've already soaked it, Miss I.
01:51After soaking it overnight,
01:54you can soak it for 5 hours,
01:56as long as it needs to be soaked for a long time.
01:57Now, for the tanglad, how do you do it?
01:59For me, I just slice it first.
02:01Oh, okay.
02:02It's up to you.
02:03So that the aroma will come out.
02:04Then, we'll pound it like this.
02:06There.
02:07Yes, yes.
02:08She's angry.
02:09We'll pound it.
02:11Don't pound it, Miss I.
02:12The aroma will really come out.
02:13Oh, yes.
02:14She's so good.
02:15When we pound it,
02:18Our chef is so good.
02:21Let's add salt.
02:22Peppercorns.
02:23Peppercorns.
02:24Cumin.
02:25Billiang.
02:26Josepino.
02:28And ginger.
02:30We'll butterfly it.
02:311, 2, 3.
02:32Butterfly.
02:33So, the nokma will jacuzzi.
02:35Simmer for 30-35 minutes.
02:38Don't set the heat too high.
02:41So that the chicken won't be overcooked.
02:42Yes.
02:43And at the same time, it won't be overcooked.
02:45If the chicken is overcooked, it will dry up.
02:47Yes.
02:48And the important thing,
02:49that's why it's weak,
02:50is so that the skin will remain crispy.
02:51Yes.
02:52That's what's important.
02:53The skin.
02:54For the winner.
02:55For your fried chicken,
02:56the skin is good.
02:57My skin is fresh.
03:01You're so good, Gaten.
03:02That's why it's fresh.
03:03That's the style.
03:04That's the style of a chef.
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