Restaurant’s secret to succulent chicken is frying whole

Restaurant’s secret to succulent chicken is frying whole

2024-05-17

Usually when you get fried chicken, it comes as drumsticks, wings or other pieces. But at one Taipei restaurant, they fry the entire bird whole. This way it cooks faster while it stays juicy as can be. But you have to remember to seal the lid on tight. So how does it taste? Let’s see...

Fried to a crispy golden brown, this chicken fills the room with its enticing smell. Since it was fried whole, all the moisture is trapped inside a crispy skin.

The chicken is coated in batter before it’s placed in 170-degree oil to let it set.

Then it’s transferred into a fryer basket. To ensure it cooks all the way through, it’s not enough to just put a lid on. It has to be sealed tight so the steam circulates through the fryer.

After a little over 10 minutes it’s time to open, a plume of steam closely following the smell of freshly fried chicken.

Chang Chien-feng
Chef
We use a pressure cooker to fry it. Since there’s steam in the fryer, it traps the juices inside the chicken.

You can also try the hamburger. The patty is made with pork and chicken as well as beef, served with a flattened croissant to balance the tender meat with flaky pastry.

The patty starts to sizzle as soon as it hits the heat, the fat dancing off the grill.

After slightly charring the surface, they’re covered so they cook faster.

Then they’re moved to an iron plate to keep warm.

Chang Chien-feng
Chef
It’s Japanese wagyu. After it’s ground twice, it’s mixed with its own tallow to make the patty.

Trapping steam is this restaurant’s secret to bringing out the best in their chicken and burgers alike.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
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金黃酥脆炸全雞整隻雞下鍋油炸鎖住肉汁

2024-05-17

通常炸雞都是炸雞腿、雞翅，不過，台北有餐廳，把整隻雞下鍋油炸，為了更快熟成保留肉汁，油炸過程必須蓋上蓋子，並且鎖緊，味道如何?一起去品嘗。

金黃酥脆的炸全雞上桌，香氣立刻撲鼻而來，因為整隻雞下鍋炸，更能保留肉汁，吃來外脆內嫩。

全雞沾裹粉漿，就能送入170度熱油，讓雞肉定型。

放入炸網，為了讓熱度能透入中心，師傅蓋上蓋子炸還不夠，還要鎖緊，讓蒸氣在鍋子裡熱循環。

經過10多分鐘油炸，才能打開，滿滿蒸氣隨著肉香飄出來。

[[主廚張健鋒]]
“壓力的油炸鍋來炸製的，那有壓力油炸的時候，因為它的蒸氣會在裡面，比較容易把雞的肉汁鎖在裡面。”

再品嚐漢堡排，除了牛肉，還有豬肉、雞肉，漢堡也能和扁可頌一起吃，可頌酥脆，漢堡軟嫩，品嚐兩種口感。

漢堡排下鍋、立刻吱吱作響，油脂彷彿在鍋面跳舞

高溫在表面烙上焦香，還要蓋上蓋子，讓漢堡排更快熟成。

接著放在鐵板上保溫。

[[主廚張健鋒]]
“日本的和牛，然後去做兩次的絞製之後呢，再搭配它和牛本身的牛油，來去做絞。”

透過熱循環烹調方式，讓炸雞、漢堡更能保留原味。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週日至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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