Eric Sze, chef and owner of 886 and Wewen in New York City City, is making BDSM chicken – a whole chicken that's brined, deboned, marinated in soy milk, and after that fried. This spectacle of a dish is made with a special pullet chicken, a wonderful Taiwanese spice mix, and a roasted chive slaw.
Have a look at the recipe here:
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😂 I thought he was gonna tie the chicken up 🤣
That would be Hen-tie. Bondage most fowl!
@undefined Lust underrated
Same bruhhh
Lol
This video taught me so much about the science of frying…awesome work! Thank you chef.
Had the pleasure of trying it at his restaurant opening earlier this year. So damn good!!!! Thank you Eric for the hospitality and great food you’re a master.
so damn good…it’s the MSG works.
@kwxj61b what’s MSG champ?
eh, it’s okay.
Pleasure
This indeed looks delicious
8:12 “It’s not really a lot of shallots. It’s shal-little.” Def gonna try this recipe just because of that clever pun.
How in hell did this end up one of the most complicated recipes I’ve ever seen on this channel?
yeah, chicken doesn’t need all that just simple brine and potato starch, but the instruction was awesome. I’m cutting tendons from now on.
@Daniel Hollingsworth I don’t really understand why he would not use flour because it has protein content which hydrates and gives that flour-like texture when fried, but then use a pure starch which gives a very light, crispy batter – but then add protein back in via tofu. Why not just use flour? Seems a bit of an odd move to me!
@James Carroll I think the reason he did that is to counter act what gluten does to a batter. The proteins in tofu are inherently different than gluten and probably get you a different texture
@James Carroll it’s because he used soy milk.
I’m always been meaning to dine out solo and had the perfect opportunity to do so at WenWen. I made their earliest res slot just to try this item. HANDS. DOWN. the BEST Fried Chicken dish I’ve ever eaten. I eat a lot of fried chicken (fast foodFC, KoreanFC, SouthernFC, etc.) but this takes the cake. The seasoning is on point and you can definitely taste how fresh the chicken is.
New York City needs more Taiwanese cuisine representation and Eric is helping to lead the way. Richard at Ho Foods makes a super delicious Taiwanese Beef Noodle Soup. The gang at Yumpling in LIC is also killing it too.
Dining solo is underrated as long as the establishment accompanies such, it can get weird.
It used to be southern fried chicken as the baseline of good chicken, then came along that south korean standard which became the new baseline. But I’m telling ya, some of the best I’ve tried have been Taiwanese fried chicken. For me personally, even a commercial brand like HotStar chicken is bangin’. There’s this crunch yet a slight pleasant chew to its batter, its indescribable and makes you want to keep eating
I’m like “I really have to try these flavours next time I make fried tofu” and then he puts the silken in the blender and I thought ‘I have to tofu my tofu’
Thank you Chef Eric and Munchies.
It’s one thing to feature a great chef but when he is also a great teacher that just benefits all viewers.
love this guy the chicken looks so good!
Ok love the fact that a owner is willing to admit that his own brand and restraunt are overrated. Smart move my man, now i want to try your food.
Looks great thanks for the recipe!
I do not live in NYC. So I will have to try this complicated recipe myself cause that looks amazing
I thought there was going to be some “interesting” cooking methods used when I read “BDSM Chicken” 😂
I had to Google that to be sure I wasn’t cray.
Whoa this is cool, I love that Eric always shows us what he actually does. If you haven’t tried this, this is one of those fried chickens you must try, absolutely delish
That looks and sounds amazing!
That’s a buttload of labor that goes into that dish — I can imagine it’s quite expensive. And another thing, in spite of the complexity, I actually learned a few things regarding the deboning of a chicken.
$52. pretty expensive in my book, but reasonable for a once in a while thing to celebrate something. for the labor. I think it’s worth the money. i just can’t imagine it’s three times as delicious as something you can get for a third of the price.
Wow! New sub here! I recently made a Roasted Chicken on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😁
This is prolly the most complicated fried chicken recipe to arrive at prolly the most aesthetic looking finished product, you know it’s has to be good, his passion wouldn’t allow for anything less…