Chef Edward Lee | Fried Chicken and Waffles

[@sungkchun]

Edward Lee is the best chef! I love his humble meek personality! The best! I went to Chef Edward Lee’s SUCCOTASH restaurant in Washington DC near the White House and the former Trump Hotel on early Friday; it was packed with customer wait listed. The food was excellent; I did eat his fried chicken and waffle. The ambience was top!

[@MrMikepark78]

Great chef, even better person.

[@Amelica1234]

I'm glad I got to know this chef even now. He's worth the respect. 😊

[@elijahabad3091]

this man just randomly pulled out a waffle lol

[@BritishK2]

Love this recipe. I've stolen and adapted it... I'm half-Filipino, half-Southerner and this concept really struck a chord with me. Actually just finished making a batch and come back to compare/contrast. xD Great idea from a great chef! Thanks For those wondering, adobo recipes vary a lot, but an equal portion of vinegar and soy sauce will usually give a balanced flavor. Don't forget the bay leaves, GARLIC, and peppercorns. Happy cooking

[@matthewchow4991]

+BritishK2 so you're a happa?

[@brwi1]

BritishK2 did you cook it real low like he did and how did the frying turn out?

[@yootoob4516]

Pre-cooking the chicken is the key to many chicken dishes, especially Fried and Barbecued.

[@seankim2743]

His tone and the cadence reminds me of Jerrod Carmichael - slow, and relaxed but right to the point kind of talks. Wonderfully comforting.

[@RexyFan]

Did anybody else mouth salivate watching this ?

[@MrNiceHk]

+RexyFan Yep right at the end ...

[@TheOneandOnlyJoeyPop]

Proposing to your girl with a bucket of fried chicken...THATS GENIUS!

[@PriscilaWang]

When you eat too many fried chickens in front of someone, you know you're ready to marry that person.

[@matthewchow4991]

+Shichao Wang I saw your other comment about how Chinese don't use measuring tools. I agree with your comment though.

[@nonchalant5315]

you pre cook your meat before cooking? You have earned UTMOST RESPECT! That is how you should cook meat! Thank yoU!

[@comtraya101]

Love that edward lee is in my hometown louisville. Stay weird, chef.

[@Invr.baraboly]

이 영상도 도장 찍고 갑니다. 에드워드리 👍

[@maniswolftoman]

Before we closed we just did this. We sous vide some wings in a marinade and then egg and seasoned flour and into the fryer. I already miss cooking so much.

[@gavynbrandt]

"Got a bucket of fried chicken, wanna marry me?"

[@ermilacarlin6709]

👍👍Loove this Chef!"Chicken with some waffles." ☺☺

[@dylanr.cerezo4325]

I'm on board with this. One of my fav dishes as a kid was my mom's friend chicken, she'd actually steam them first with fish sauce, and fry them without breading. Flavorful and tender.

[@Scorpio7500]

woahh that's really interesting

[@dxcSOUL]

Ed looks and sound permanently high

[@westernphysco]

You are really cool and good Chef i hope you do more vídeos.

[@SergioKar-h5j]

Wow amazing!

[@bruceleroy8063]

Yes.

[@acoatofgold5627]

fried chicken and waffles comes from when people would make fried chicken for dinner and have leftovers, they would just make waffles to go along with it.

[@Mr.MimeisFrench]

So the adobo method is basically an expedited version of a 72 hour buttermilk/vinegar hotsauce marinade. After 72 hours the meat has been essentially poached by the acid and enzymes.

[@theheyseed]

Very nice, thanks

[@angelaa.7242]

love that adobo style version of cooking fried chicken..i will try this recipe :)

[@montedyoung3247]

I know on the bone is best for any meat, but I do the chicken thigh without bone…so waffle and chix in same bite!

[@bovko1]

Pre-cooking this sous vide in a vacuum sealed bag would be even better, I think. That way you can get all the flavours of the soy sauce, etc. without losing any of the chicken flavours into the broth.

[@Mcrsh7]

there you go , fried chicken ... with some waffles . LOL

[@yehabon]

yeah here we go. pre cooking. some new flava's

[@hymenbreaker3246]

this looks delicious.

[@MarleneP]

Where is the actual recipe? ( Love Ed.

[@ionescubogdanalexandru3535]

You are great!

[@NERO-ez1mn]

adobo is based in soy sauce & vinegar not just vinegar alone. soy sauce, vinegar, pepper corns. laurel leaves. onion. salt & pepper to taste

[@slowpoke126]

He's saying the technique is based on the vinegar. The other stuff is flavoring, which he also uses.

[@mrhankkingsley]

It's not that crazy actually. A lot of Chinese dishes parboil the meat first before actually cooking it or deep frying it. Sweet and sour ribs is boiled first with cooking wine and aromatics before being covered with cornstarch and deep fried. It's finally tossed in the wok with the sweet and sour sauce/ginger/onions. Twice cooked pork is boiled all the way through before being finished in the wok.

[@koshile3794]

@2:23 i dont follow rules. One handed lol

[@izatemir9942]

Chef Lee, you are so awesome. Can anyone help me. If I wanted to make this in large batches for example 4 birds ( 8 pieces each), can I reuse the poaching liquid repeatedly until I finish poaching all the chicken pieces?

[@hellbenthorse]

+Izat Emir You could reuse the poaching liquid, or just make it in a larger quantity if you want to do all pieces at once. It is fine to reuse it, and hell, you could even turn the liquid after into a stock or a broth, or reduce it down to use in other dishes if you wanted. just be mindful of all the chicken fat that will be floating on the top after youre done with all the poaching as you may want to strain it off first before using the liquid for something else.

[@user-de3zc6bm6u]

Reuse it but don't let it cool down too much between batches.

[@lwatts5201]

Great tip to let it sit after dredging.

[@EverlastingJay0]

Anyone know the measurements?

[@franksummerlin3422]

A spa for my bird...

[@coughforme21]

How long does he poach the chicken for?

[@TrogdorBurnanator]

+IKnowYouKnow I would imagine until it is just barely cooked through as to not over cook it in the deep fry stage. This is just an assumption.

[@IIIrandomIII]

Anybody try this recipe out? I wonder what it tastes like

[@acrophobe]

random wild idea: why not take those waffle croutons and give them a flash fry in the deep fryer too?

[@Lostenso]

acrophobe wildddd. what a madlad

[@arihaviv8510]

It used to be that everyone would parcook their fried chicken. But they just used water.

[@fdkslkdj]

"nooks and crannies"

[@bertongtutong7207]

ASIAN SEAN BROCK

[@jedreston]

Is chef Edward Lee part Filipino?

[@19andthe16]

I think he is part korean actually. Lee is a very common family name for korean.

[@Lostenso]

Byungmin Kim common name for chinese too

[@KTwixEdits]

Is this guy related to Bobby Lee?

[@bertongtutong7207]

hungover cooking

[@logangross5032]

Lol

[@markwoldin162]

But if you put the sauce on it one loses the crisp. Why not serve the sauce on the side? In any case, beaituful.

[@tenou213]

Chicken and Waffle*

[@rightbro]

Fried wet chicken

[@Gourmet_Goon80]

Fried chicken is not that difficult.

[@lassenyquist]

Why tf do you have to make it into a music video!? Left after a minute because annoying and hard to hear what’s said.

[@charliedovlander1269]

I hate that animation at then beginning. It's really rapy

[@JuanLopez-tq5cu]

What a waste of good chicken.

[@nazariah]

So much trouble, so much ingredients for fried chicken. Not worth it.

[@commentcopbadge6665]

Nope. No no. Don't even look apetizing enough for me to want to give it a chance. I am Asian myself. Very Asian. Laotion to be exact and 90% of the food we ate at home was Asian food so I do have that taste for traditional or even non traditional asian flavours. However! When it comes to fried chicken, southern style fried chicken, nothing beats the traditional way. Whether it's from Popeyes, KFC or an independantly owned family shop, American style fried chicken is tops. I am not taking anything else away from Chef Lee. He is very talented and successful in his own right but I don't get what he's going on about with the gettting the chicken fried right and all that jazz. Just look and taste around. All these places that do their fried chicken amazingly start from a raw product without poaching the chicken and they hit all the points chef Lee said he wanted fried chicken to hit. Is he talking about when doing it at home? I don't get it.