Chicken Tatsuta | World's Ultimate Fried Chicken

[@TalhaRehman9977]

I really like the rawness of this show. Like no fancy background music or fancy shots. Just straightup real life cooking.

[@petertrout8140]

Right! Just Hero showing off his skills and cooking up some fantastic dishes. I didn’t like sushi before I started watching this series, now I can’t wait to try it!!! (COVID has delayed my tests, lol.) all of his dishes just look so, so good.

[@gracetan1399]

I made this recipe with chicken breast meat with skin on and it was equally tender and juicy as with thigh meat. My family was raving at the taste and said it was the best fried chicken I’ve cooked for them. Thank you for sharing your recipe with us!

[@AverytheCubanAmerican]

Colonel Sanders: Am I a joke to you Hiro: Yes

[@AotO_DJ]

That should be "Good afternoon."

[@Amon-LOK]

😂😂

[@namecastle2348]

😲

[@golightning291]

2 memes combined into some sort of...megameme

[@alkatraz706]

@@golightning291 memeception

[@smarijono]

I did this same recipe, but used air frier instead. I added some cooking oil in the marinade to add some browning. The result is amazing!

[@crimsonstorm34]

I have an air fryer myself. I was thinking about using that to cook the chicken.

[@markanthonyllabore5131]

Adding oil to marinate to add color I don't think so. Adding oil in marinate to add mois to the chicken so it won't dry after frying.

[@smarijono]

Mark Anthony Llabore without oil, I see some white spots of flours. I think the moisture content did not change by much

[@priteshyadvendu802]

I literally tried to debone a chicken as Hiroyuki describes last night and it was much harder than expected. He is definitely a pro making it look that simple

[@fly89]

yea, it was years of training and experience. and don’t forget, he has better knives. most probably ;)

[@hiltp1008]

i just finished making this! so good! deboned chicken thighs too. first time doing that! your instructions were very helpful. thank you so much for being so generous. you are so full of knowledge and skill and make all the things you do so effortless.

[@Tsomimotso]

Is he checking meat by the moisture of that stick?

[@djbxandsbr451]

@@Tsomimotso no, he's said before that if you remove the toothpick and it's hot to the touch, your meat is cooked. I've never tried this method. I just cook

[@Xebadir]

Nice video! For those who can't have regular flour, can also recommend potato starch as a nice alternative to this - I also haven't used egg and haven't seen too many issues, but I don't strain it. Have been making my own version for a while and Tatsuta Age is amazing. Don't knock it til you try it.

[@robertholtz]

Hiro-San, watching you debone a chicken is like looking at moving art. You have such control and finesse. G88D AFTERN88N!!

[@overl0ad816]

yes he does have skill but most of it is from that sharp ass knife 🤷🏿‍♀️

[@TheElectrcChickn]

overl0ad thanks for your insight chef boyardee

[@travelbysign7351]

Sharp knife, very important. Great skill avoids de-boned fingers.

[@tridinh1011]

@@overl0ad816 like, no matter how great he is, even with a dull knife, he wouldn't be able to do anything close to this, would still be miles better than us but with greater difficulty

[@ChezJohn]

THAT WAS SKINLESS?!?! The “crust” on there was amazing, I can only get that by double battering it. Very nice Chef Hiro, Liked & saved. 👏👏👏👏👏

[@ChezJohn]

@dyf o I’ll try that thanks. 👍

[@sursidejr]

I remember a old recipe like this, it was a whole chicken and the corn starch was mixed with the whole chicken and eggs batter. I used to make that almost every weekend for my family, they loved it

[@sursidejr]

@@DiariesofaMasterSushiChef Im not living with them anymore, but I will make some the next time I go visit them, the chicken is so juicy and flavorful.

[@h0riz0nLine]

If you are reading this chef, I would like to thank you. Best chicken in my life.

[@kennilsen1665]

3:04 said like a true anime voice actor.

[@Merpalist]

Bayoretto sea saltu!

[@redblue40rc33]

South Park...had to say it😊

[@kassiocabral1639]

And It was beautiful

[@erwintan001]

Hahaha.. I want to hear him say "Bayonetta Super Strike."

[@mail2shail2008]

Its typical Japanese gesture..

[@Paul_Sleeping]

Amazon had a one day sale on Ninja Air Fryer yesterday and I decided to buy one on a whim. Then today this video showed up. The timing couldn't be better. My mouth was watering after watching it and I can't wait to try it on the air fryer. No need to deal with left over oil after I'm done frying.

[@Mary-sh2bp]

To make a batter coating, put egg in the chicken mix and let the egg mix with the marinade and the chicken, keep using until very well incorporated with everything. Put a tablespoon the starch/flour in the mixture. Grab one chicken and coat it the star/flour and let it sit for about 2-3 minutes and then fry.

[@Cristobal_300ZX]

Very simple ingredients yet so flavorful. Never had chicken this juicy before.

[@Randy375]

Hiros the most talented cook on youtube, no one else even comes close. Thanks gentlemen

[@DiariesofaMasterSushiChef]

Thank you Scott 😃 there are many talented chefs on KZbin

[@BautistaYarisantos]

0:57 5/5 best marinade gesture ever.

[@austingurganus5816]

Colonel Sanders:we have the best chicken here at KFC Hiro:good afternoon

[@hushpuppykl]

uganda knuckles ... we got the Korean fried chicken craze here in Malaysia. It’s very tasty. There’s Texas Chicken too but I still love KFC. Moist and tasty!!!

[@stevenbondx]

🌞🤣🤣🤣

[@emeukal7683]

We got a KFC in our town in Germany for two years now. It's not going well, we all do our schnitzel like a boss and better than the food there, way too greasy.

[@luka315]

Nashville fried chicken looks good too.

[@humrH2360]

To think the one thing I was missing was an egg. In any case, my nieces are gonna love this. ありがとうございました。

[@ferfin2]

This is a great video. What makes it even more awesome is that I make my buffalo chicken, or just plain fried chicken this exact way. I start with bonesless skinless chicken thighs, I marinate them in whatever flavor I'm going for that round (usually hot sauce and other seasonings), batter in a 50/50 mix of flour and corn starch, fry then eat. My daughter won't eat fried chicken made from chicken breast anymore because she loves the thigh meat flavor and texture. :-)

[@Jakemiess099]

The food he makes is so good I wish that I could meet him in person

[@chauanhphan1947]

Thank you very much Hiroyuki Terada !!!!🌺🌺🌺🌺🌺

[@Liedragon]

I've just cooked this. Very simple tasty recipe and the batter is a very good texture afterwards, not greasy at all. Thanks Hiro.

[@ldkoshes]

Love watching the show. It is one of my five favorites.

[@berthataylor2106]

The way you cook is mesmerizing!!! I love the. Way you prepare food.

[@alexnemov5559]

That's a. Wholesome comment.

[@rajkirannatarajan9276]

I tried with tenderized duck meat. Very delicious.

[@bigred3111]

This was an awesome and very helpful video. I'm usually afraid of frying chicken. I cook it too long at times for a fear that I might undercook it and make everyone sick(we're a family of 8!) This video makes me confident I can get a fried chicken dish right :)

[@CherokeeTwilight]

Chef Terada what is the difference between this and Karaage? Egg? The dipping sauce? The type of flour, tempura vs wheat? Also which starch do you prefer corn or potato? Thank you. Love your videos

[@spitex96]

Hiroyuki Terada: *exists* voice behind the scene: wow, very nice

[@jesussanchez8967]

Man behind camera: *exists* Hiroyuki Terada: Good afternoon!

[@spineofadog]

That's one sharp knife right there!

[@abonynge]

Sharpness is about maintenance, some knives just take damage slower or are easier to maintain. They did a video once showing how worn down Hiro's knives get over time from resharpening, on of the knives had lost like 1/3 of its total metal before it was replaced.

[@billcosbybutbeforetherapes7553]

“Long live Clonel Sanders” Hiro: afternoon good

[@JohnDoe-jj3wt]

Truly world class how you debone those quarters

[@jun7742]

So delicious fried chicken! Thanks for sharing Chef! 👍

[@dyaaong6030]

Mr. QUANG TRAN YOU GOT A CHICKEN WIZARD HERE GOODAFTERNOON

[@ViktorLucca]

I said it once, I said it again...Best chicken ever!!!...Tasty and simple!

[@peterelliott2232]

Thank you Hiro, you are fantastic teacher.

[@nazamroth8427]

Sudden realisation: You are the only cooking channel I watch or have ever watched.... And that is despite the fact that I am a picky eater and most of these are way out of my comfort zone... Impressive job, i guess?

[@nazamroth8427]

@@DiariesofaMasterSushiChef Oh boy.... my cooking skills are so.... questionable that when my family goes on vacation and I remain home, they rather have a friend cook a big pot of stuff instead of letting me vandalize the kitchen.

[@forulimu]

Any recommendation for Sake substitute?

[@momoandjustin]

White wine or diluted vinegar

[@forulimu]

Hetarene Zubora thank u

[@rickysingh616]

What type of sake do you use, drinking or cooking sake, or are they the same thing?

[@hannahmore9118]

They are different. Cooking sake is salty. Only cook with what you drink. If not good enough to drink, then don't cook with it. Speaking of alcohol only!

[@rickysingh616]

@@hannahmore9118 gotcha, so for marinating use drinking sake right?

[@gazzadazza8341]

Thank you for sharing this recipe (fantastic), best regards from Australia 🙏🙏🙏🙏

[@TheElectrcChickn]

As a referee of this ULTIMATE FRIED CHICKEN match I declare the chicken a TKO!!

[@damned_1]

Delicious af! I love chef... thank you so much. 🙏🏽

[@aldothelizard6669]

I was surprised by the amount of that crispy chicken in the end, knowing the fact that it was only 3 thighs

[@aldothelizard6669]

Plus it's a fillet chicken. God, my mouth is watering

[@AznCoolDragon]

The fried corn starch and flower puffs up, you can feed 4-5kids their!

[@Geoff]

Actually, this was 3 leg and thigh meats, not "only" thigh, if you watch the beginning. So about 1-1.25 lbs of meat.

[@gunznknives]

How is this different from Kara-age? Is it the marinade or the coating or both?

[@xevious2501]

Years ago Hiro use to be so uncomfortable in front of the camera, but now he's relaxed and kinda takes charge of the situation. cool

[@travelbysign7351]

I have made this dish for years sans the sake. It is truly delicious.

[@parsia1363]

Just watching him cut stuff is mesmerizing! It's like his knife is one of his limbs or something! Fantastic chicken too by the way

[@timtrolll]

Mr. Hiro I have a question; what type of sake should i use for this recipe?

[@tmo7734]

Made your recipe tonight, Chef. Absolutely delicious. Thank you.

[@Peter..Griffin]

Everyone: Chic-fil-a is the best fried chicken! Hiro: Good Afternoon.

[@DOOM-cf8xj]

ahaha

[@berthataylor2106]

To each his own, but I can fry up some mean fried ckicken!!!

[@Peter..Griffin]

@@berthataylor2106 : fries chicken Hiro: Good Afternoon.

[@DOOM-cf8xj]

@@Peter..Griffin Fried chicken resting on plate freshly out of oil: *crackle hiss* Hiro: Good Afternoon

[@matteedstrom]

2016 called ant wanted booring jokes back!!!

[@ChefsBackyard]

thank you for sharing! looks absolutely delicious! I want to make some soon!

[@kiyokohernandez4358]

Yummy ! Tablet tai chef Terada , thanks

[@yurikawauchi5935]

Thx master I I’ll make this today for dinner 🇧🇷👏🏽

[@johnsmalldridge6356]

What is the difference between this and karaage?

[@rcnyoplait]

Blown away by the way he deboned the chicken thighs!!

[@MrRedeyedJedi]

That looks like a very nice oriental take on the usual southern friend chicken. Thanks for that, I will give it a try!

[@es8059]

Looks amazing. Minor thing: 9:30 should be shichimi (七味) powder

[@freesmoke1995]

Seafood burrito.. do it.. DO IT!!

[@pjsaki4797]

made this the other night and it came out awesome using chicken thighs. Copped it up into little bite size pieces and it was crispy and good!

[@nurjannahamin9691]

Hiro.. Hiro...Hiro san... Give me more bcoz of your simple recipes is more precious than the other

[@bruceleroy8063]

My favorite way to fry chicken. So easy to control the outer cook because of the short fry time.

[@ashraven9]

Looks great chef, as usual!

[@InfinityStardust]

Could you please add the amount of ingredients you put in the recipe? I would love to make it so bad for supper tonight but I don’t have the details of how many teaspoons/tablespoons of the ingredients in the recipe.

[@InfinityStardust]

Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you! I’m not good at eyeballing it at all. I’m afraid of putting too much of one thing and then it will turn out to be a bad dish. 😟

[@kaeouh]

What was poking the chicken with the stick? What are you looking for to see if the chicken is done?

[@puchitopuchito6531]

Hiro what do you want to cook today ? Hiro : Hmm

[@ronaldfousek8304]

What is the difference this and chicken karaage ? What is tempura flour?

[@amarlindo2451]

Excellent recipe. Thank you 😊👍

[@gman8230]

I always get tatsuta age appetizer when I go to my local sushi spot. this looks great!

[@gman8230]

goes really great with eel sauce!

[@mirceaemanuelvelniciuc8530]

VERY GOOD AFTERNOON HIRO!!

[@2xHooligan]

What’s the name of the tool you used the ginger on?

[@trivenireddy7613]

What's d alternative for sake?

[@fatinchan2296]

Omg long time not see...hiro San now look like younger!! 😘

[@xevious2501]

Many years ago my local Brooklyn Chinese food restaurant use to serve fried boneless chicken leg and thighs as one piece and i never knew how they separated the bone from the meat since absolutely no one but them did it, now i know. cool You wouldnt believe back then their boneless chicken leg and brown rice was only $2.75 i mean this was back in the 80's but still. what a great deal.

[@alberteinstein5942]

wow!! this looks delicious. Thank you for sharing this

[@absoluteheroygo]

What sake bottle should I use? That looked so delicious

[@cdavid0624]

Thumbnail was giving me a binging with babish vibe.

[@kolbybui5317]

Apathetic012 lol i thought it was binging with babish

[@darkingstom]

i did it to fathers day and was delicious, i am from Peru and change the sake for Pisco. It was a good taste, Thanks!!!!

[@amit_patel654]

Can I use sherry cooking wine instead of sake?

[@paperluboff3450]

Perfect fried chicken with familiar marinade. So healthy that even protein/ calorie counters can have this delicious food once in a while. Perfect recipe. Thank you for sharing this video.

[@MuhammadNurFaizAbdulRazak]

Is there any substitution for the Sake?

[@arai6147]

Just any rice wine will do. Looked up what sake is referred to and found its basically any alcoholic beverage in actual japanese usage but what we call outsiders refer to sake as is 'nihonshu' which is clear rice wines that are from japan. So in conclusion, use clear rice wines.

[@hannahmore9118]

Or if you object to the alcohol, just omit.

[@darynaiakovenko8800]

Can white corn flour be used instead of cornstarch? Cannot figure it out if this would also work :(;

[@zwordsman]

I totally want that seasalt. ...I might try smething similar with almond and coconut flour. well maybe not coconut flour. won't turn out nearly as well i assume though.

[@hannahmore9118]

Potato starch is also good.

[@ashifon]

what can we put instead of saken?

[@joeyj8675]

What kind of Sake are you using or can you use any kind.. Damn looks good..!!

[@neoneiltrapse3987]

What's a good substitue for sake?

[@nespabo7134]

which kind of sake Hiroyuki is using for cooking ?

[@maddychicken2447]

Yeay Thanks for the recipe :D I love your cooking!!! ❤️

[@dhrunishsoneri9735]

Mouth watering chicken big popcorn and today chef hair look very good and good afternoon!!

[@dhrunishsoneri9735]

Hiroyuki Terada - Diaries of a Master Sushi Chef 👨‍🍳 😊

[@daveg1221]

Hiro san whats a good substitute for saki in your opinion or experience thank you

[@Freedomspy26]

what may i use to substitute sake? i cant consume any forms of alcohol :x

[@catfishredneck88]

wow. now I have to de bone my leg quarters like that. very nice. like the apron too.

[@robertm4050]

It is super easy. Been breaking down my own chickens to save money and have carcasses for making my own broth/stock. That way I can get organic chicken for the price of cheaper chicken that has up to and over 10% brine absorbed into it during chilling. Just make sure the tip of the knife is super sharp and lots of little slices to get around the bone.

[@kensingtonchubb]

Any alternatives to sake??

[@buntags2621]

Cane Vinegar or just Vinegar will do

[@kensingtonchubb]

@@buntags2621 thank you👍

[@hannahmore9118]

No vinegar! Changes taste dramatically! Just omit the wine.

[@RayfilWong]

👍 props to camera 🎥 man who are you ? How are you related to Chef 👨‍🍳 Terada

[@shrekstacy]

VIORETUH SEA SALTU felt like i was watching a cooking anime for a sec

[@HateMeCauseIMFat]

exactly my thoughts

[@yl4dt]

It looks great! Just a tip, use spoon to peel off Ginger in future! 😄

[@mhelandrewgallian9537]

If i dont have a sake, what can I use instead?

[@adtymryd6295]

Guys I've tried this deboning method and it's SO MUCH WORTH the work when eating the end result :))))

[@sendoh7x]

you need to debone it not just for the end result, because you can't cook the chicken fully without charring the flour

[@panda007]

Hiro-san’s pad is chill af.

[@miltonwalters4617]

I cook this and it my favorite thanks for the recipe love you're show

[@JeffGoering]

That looks amazing. I am going to make this tonight.