00:00Nice and crispy.
00:01I'll try my best.
00:06Hey guys, this is Eric from Ito,
00:08and today I'm going to be showing you our special dish
00:10we made in collaboration with Urban List
00:12and Southern Cross Travel Insurance.
00:15Today we're going to be making some chicken karage
00:18with chili honey and thyme.
00:20I would say that thyme is the most unexpected element of the dish.
00:23The whole thing was to be inspired by a konbini,
00:26so a Japanese convenience store.
00:27So I just wanted to elevate it and give it an Italian twist
00:32without feeling too forced.
00:33I like to travel.
00:35I love to discover new restaurants, new ingredients.
00:39It's a good way to just tap into that culture straight away.
00:43The butter is going to carry the chili flavor into the honey.
00:46Pretty unexpected way of doing it,
00:48but I think it works in this dish.
00:50What does it smell like?
00:51Chili and garlic, which is the best.
00:54I think that Italian and Japanese fusion works.
00:57Because of the apparent simplicity of the two cuisines.
01:01The chicken thai has marinated overnight.
01:04Don't make chicken karage with chicken breast.
01:07Time to fry the chicken.
01:09All right, we got our chicken.
01:11Honey with togarashi, hot honey.
01:13I'm going to go pretty generous.
01:14I've been to Japan a few times.
01:16I think in terms of cuisine, I love the simplicity.
01:19I think it's very similar to what we do in Italian cuisine.
01:23Here it is.
01:24Chicken karage with chili honey and thyme.
01:27Pushed.
01:27It is for some coffee, yeah.
01:29I Á SLI, and fish for some dessert.
01:30Look how good this is ...
01:30Come Department of the $3
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