Thank you so much! I had to move out of state (Ca) where I was/am addicted to Dave's Hot Chicken, closest one to me now is damn near Chicago 2 hours away. I'm lazy so I'm trying to sort of make it myself. I appreciate this tutorial! =)
I know you probably won’t see this but thank you so much for this recipe. It’s my girlfriend‘s favorite chicken recipe so whenever I feel the need to cheer her up a little bit, I throw on your video and bust out some chicken.
That is so sweet. Thank you! So happy you both like the recipe. I love a good cheer up meal, and am glad that you make this when she needs a good comfort meal.
WOW. I just made this today right after watching this.... At first when I tried the sauce while still in the pan I was like uhhhh ....but when it mixes with the chicken.... OMG!!! SOOOO GOOOD!!!! THANKS 😊
Great recipe! Loved it and I’m definitely using it again, I do have one question. I don’t know if I’m the only one having trouble with the paste, I feel like I’m not doing it right, in the video after application of the ingredients it just cuts to where it’s the paste and it’s done simmering, when I make it the paste seems really grainy from the brown sugar and thick, I can’t figure out what I’m doing wrong, followed recipe measurements exact, maybe I’m not whisking it enough? Or maybe not simmering enough? But I’ve burnt the brown sugar before and had to start over, if anyone has ideas let me know, thanks!
Hi Danny, are you using 1/2 cup oil? I think I misspoke in the video and say 1/4 cup. It should be 1/2 a cup. It sounds like you don’t have enough oil so I’d add a little more if it looks too thick and pasty.
Sauce didn't work out for me either. I added more oil after this comment, but the oil and sugar never mixed? Maybe oil got too hot? But I had it on medium heat and kept stirring. Just didn't work for me. :(
🏄🏼♀️Love the recipe. I’ll substitute melted butter instead of cooking oil for spicy 🌶 paste. Tanya, does the panko bind without the addition of a beaten egg in the dredging station? My grandma made this in cast iron skillet, haha! back in the day, but used buttermilk & beaten egg for liquid dredge. That’s my story & I’m sticking to it😊
Olive oil shoulld work fine for this recipe as long as it's not an extra virgin olive oil. Olive oil, the kind in most grovery stores, has a higher smoke point and nuetral taste so it should work just fine. The only oil I know for sure won't work is coocnut oil.
@@jonjonthewise5311 technically you could but it would be expensive. For deep frying, you will need a lot of oil and olive oil is expensive. What oil you choose will be dependent on the smoke point of the oil and how high you get the oil temp (I usually only fry at 350F). So if you choose olive oil, some are able to deep fry at 350f, but with the amount you would need, it’s better to use a vegetable oil or canola oil. Here’s a really good article that gets deeper into the best oil to use for deep frying. www.thespruceeats.com/deep-fried-cooking-techniques-4062257
I do love it. I’m a fan of finishing food with freshly ground pepper. I only use it for pepper though, I buy the big box of kosher salt and keep that in a salt box.
Panko is pronounced "pon-KO" not "painko". Just for future reference. They're Japanese bread crumbs, and you'll impress anyone with Japanese heritage if you pronounce it that way. Great video! I'm making that sauce tonight!
