(bright music) (dog barks, growls, then whines) - Hello everyone, it's Barry, here. Welcome to My Virgin Kitchen. I hope you, you, yes, you, are well. I want to start off this
video with a question. I want to know where you
live in the world, alright? Not just Australia, America. I want to know where you live. I don't want to know your address. I don't want to know your PIN number, or anything crazy like that. But just tell me about your town, and like maybe your state,
and then your country. I really want to know where you are, like this is cool. Because you have to understand
it from my point of view. All I tend to see sometimes is usernames where you might mention where you're from and I'm just a guy in the kitchen just talking to some glass. So that's kinda what
I'd like to know today. Last week, I did a recipe
for butter chicken, served in bread bowls. (Barry sings angelically) So good, if you have not
tried that out, please do. Extremely easy when you
serve it in the bread bowl so you get to eat the bread. Num, num, num, num, num, num, num, num. As I'm filming this recipe, I
put that video up last night, and already overnight,
I've had three requests for popcorn chicken. Now, that's very unusual
to get three requests, overnight, for the same sort of recipe. Thinking about it, it could
just be one of you guys being quite smart and just
changing your email or something. But either way, I
absolutely love that idea. So today, we're going to be making some homemade popcorn
chicken, SHA-TON-KING and we're going to do some barbecue sauce, homemade barbecue sauce, too. To make super delicious popcorn chicken or just big fat chicken
nuggets, chicken goujons, whatever you wanna do, there
is a secret ingredient. That my friends is buttermilk. Buttermilk, oh my gosh
Barry, like got buttermilk? This has got lactic acid in it, and there's something
in that, the acid thing, that gets into your chicken. Ideally, if you could let
it marinate overnight, this would be even better. In fact, if you try this
recipe, which I hope you do, yours will taste better than mine. But we're going to do
ours for about an hour, which is pretty much the minimum. But whilst it's doing that, we
can make the barbecue sauce. Let's go. So what I've got here is three
chicken breasts, alright? And all we want to do is grab a knife, and chop them, roughly,
into even size chunks. So what I tend to find when
I slice up a chicken breast, is I take it sort of
length-wise, like that, and then, it kinda helps
you get even sized chunks. But don't worry if you get
a little bit, like that, because to me, like the whole
thing with popcorn chicken is sometimes you get those
cheeky little bits, as well. So I might just do that, a couple of bits I'm just going to make them small. It doesn't matter. I mean it's all going to
go in your belly, right? And then kinda like cube-y chunks, cube-y chunks, that sounds like a TV show. Now just while I'm finishing
off this last chicken breast, I wanna let you guys know about a playlist that I'm going to be starting. Once the new kitchen is fitted
in about a week and a half, it's going to take a week to do it, hence why I'm doing this
video so far in advance. I'm starting a roast dinner playlist. That could mean a video every day, but just short and punchy ones. It will be chicken,
how to roast a chicken, how to roast beef, pork, lamb. We'd do a veggie one, as well. All the sauces, gravies, vegetables and we'll stick it in
one massive playlist. So hopefully, overtime, that could be a really cool resource for you. Not going to be doing anything too flashy, it will just be really basic, but hopefully, give you some inspiration. It's something I've been
wanting to do for a while, and then we'll start
going to other cuisines, like I don't know, like
homemade takeaways, and stuff like that. Then the cheese making
and cool stuff like that. Alright so, popcorn chicken,
there's nothing yet, but we're going to push our
chunks in like so, okay? I always get told, did
my Alexa just go off? Yeah, I always get told to scrape with the blunt side of that;
you guys taught me that. Use that side. Ooh and make a noise if you want. (knife clinks twice against glass bowl) Now, I've just realised I've
got chicken on my counter, and I'm going to have to wipe it down. I just washed my hands, as well, after handling raw meat, of course. So let's bring in the buttermilk. I'm just going to press it
down with a wooden spoon, a little bit, the chicken. We have got a little guest down there, just out of our eye-sought. Eye-sought? Eyeshot. Oh, now we've got two of you. Good, you need to learn, alright? You can cook this for me sometime. Alrighty then, so there is the buttermilk going right on top of the chicken. This is a pot of about 300 mL. So I'm just going to let
it work and find it's way. Don't push it too much, but
just let it go to the bottom so it's completely coating
all of our chicken. So that's it; sometimes people
season it at this stage, but I'm not going to do that. We're just going to leave it like this. Buttermilk, yeah, I think it's the acid. It's just going to do its thing. Let's cover this. Oh yes. Eh, my clingfilm wrapping
skills are getting better. The Wrapmaster 3000 is in the garage somewhere since the house move. We're going to find it soon. Right, fridge time. So in it goes, now as I say, one hour is the absolute minimum. Don't know if you can hear me then, one hour is the minimum,
ideally overnight. We need this chicken tender, baby. Just like you. (Barry laughs) So right now, I have an hour to kill so we are going to make
the barbecue sauce, but the barbecue sauce takes
like five minutes max, to make. It's a really nice homemade sauce. But of course, you don't
have to do a homemade sauce. I mean just off the top of my head, you could use ketchup,
normal barbecue sauce. Why am I making my own? 'Cause it's good. Mustard, mango chutney, salsa, mayonnaise, mix it with that and you kinda get like a poor man's burger sauce thing, Nando's Peri-Peri sauce, not sponsored, but maybe one day, be
quite cool, wouldn't it? Hummus, sour cream, Dijon
mustard, salad cream, ugh. Just a few ideas for you. You can see I'm trying to
kill this hour, can't you? Anyhow, this sauce is so easy. Get yourself a saucepan, that I think Mrs. Barry has scratched
the heck out of that. Look at that. Going to have to get some new pans. Whilst my dog laps water,
you see him over there. First thing we're going to add in is a crushed garlic clove. Alright, get that in there. 125 grammes of ketchup. Tablespoon of vinegar,
white wine vinegar, that is. One, two tablespoons of
Worcestershire sauce. You're going to like this one. A dachshund of salt, out of his bum. To say that maybe like half a teaspoon. One, two tablespoons of lite brown sugar. Like half a teaspoon of smoked paprika. Now that is everything you need for an awesome homemade barbecue sauce. You can use it as a glaze or dip. We just need to cook it. (Barry sings and snaps) You're going to have
to take my word for it, but this smells amazing already. Actually no, you're not
going to take my word for it, because right now, you're
going to be cooking along with me, at the same time, right? Until they invent Smell-O-Vision, you guys are going to
have to join in, alright? So there we go, it's only
taking a couple more minutes. Look at all the sugar content in there it's going to caramelise quite quickly, if you don't keep stirring
it from time to time. Smelling gorgeous; what we want to do is keep it on this sort of
steady simmer like this, stirring for maybe four or five minutes, and then you can either have it hot, if you want it hot, or
just let it cool down. And just like Boston, we're going to put this sauce somewhere to chill and relax. As you know, I like to
make cooking quite fun, so what I thought we'd
do, when it comes to making our coating for the chicken, of course, you can mix it in a bowl, and just stir it like that,
but let's have some fun. If you've got a tub with a lid, or a bowl with a lid,
that's fine, or clingfilm. Just put clingfilm on a
bowl, that would do it. Lots of ways to seal
things in, isn't there? We're going to put our coating ingredients into a plastic tub and shake
it off, Taylor Swift style. ♪ That's what people say, mmm mmm ♪ 130 grammes of plain flour. If you use self-raising flour instead, that would give it even more
of like a bubbly effect. It's up to you, but we are
putting baking powder in. And there it is, baking
powder, one teaspoon. Teaspoon of smoked paprika,
teaspoon of oregano. Smoked garlic powder, you
can get normal garlic powder, but I'm here for the smoky vibe, which instantly just went
everywhere a minute ago, but I'll tidy that up. So they're all teaspoon amounts. This is cayenne pepper,
add a bit more of that if you want to blow your socks off. Spoiler alert, it won't
actually blow your socks off. If food actually did do that, that would be an amazing invention. And this is just a
teaspoon of onion powder. Lid goes on, seal it just to be sure. And now we shake it up. And just to make it interesting, I'm going to shake mine
up by the tree over there. Beautiful. As I walked back in, the tang, the smell of that
barbecue sauce in the air, in the words of "Anchorman", "it stings the nostrils"
and all that stuff. Ah, try it. This is all good and
ready for our chicken. Right, the time is six
hairs past two spots, so I think I've got about 20 minutes left until my marinades had an hour, and that is the minimum, as I say. So I'm going to do one of
those clock transitions right now whilst we wait for that. Okay, I've had some more caffeine and it's about 20 minutes later. Wok and roll; down there is a wok, with 1 litre of vegetable oil in there. I'm just starting to warm that up. It's going to take a little while. We're not going to get it
to a specific temperature. We'll test it by putting
some of the flour in, but it's time to get the
chicken into the flour mix. Alright, so there is our
seasoned flour awaiting. In terms of what you can do
with the leftover buttermilk, I haven't got that many ideas right now, but I'll think of some, but if you've got any, do let me know. But what you could do, because
the raw meats been in it, take this chicken out,
and then put some more in. So it could be like a ever evolving marinade for your chicken. So I'm just taking this out. In fact, to be honest, that's enough. So I'm going to wrap that, and put that back in the fridge overnight, and I will legitimately
make some more tomorrow that have the overnight marinade, but it's all about this right now. So on goes our lid again. You can just shake it up again so the flour will completely
coat that chicken. Sorry, I like going to that tree 'cause we actually got
a frog in it, but look. You can see it's all nice and coated, and got that sort of popcorn
chicken effect on it. I don't want to touch it. I don't want to wash my hands again. So we'll wait for our
oil to be hot enough, and we'll know by sticking in
a little bit of this flour, and if it sizzles, we're good to go. So I brought my mix in
now, nice and close, and just to the right,
we've got a little station, well chopping board,
complex name for a station, with some kitchen towels to drain it off. So we're going to stick
all of our chicken in now. I've just fried a random piece of flour. So I'm going to try to be a quick as I can because I want them to try to cook roughly the same time, same
colour, same temperature. I don't care what you say. If you do these things in batches, especially if you're not using a fryer, it's ends up being
different colours and stuff. You can see how it's got that
nice bubbly effect on it. I have some of the shards
that have come off, which is completely natural like this. Obviously, you can do it more delicately. They look like little Rice Krispie cereal, but don't worry about that. The big bits will just come out like this. But try not to push them around too much. You don't want to damage it until you got a real nice coating on there, okay? So I've just turned this off the heat. Letting it cool down in the oil, but it is time to lift it out, carefully, with a slotted spoon. There we go, check that out. Before serving up, make
sure to slice one in half and make sure the chicken is
fully cooked through, okay? No one likes medium-rare chicken. Mmmm. Okey-doke, so it's just going to give us a little bit more time for the chicken to cool down because it is hot, and that batter will be a tiny bit loose, if you try to pick it up straight away. So just for the moment, let's
push this barbecue sauce in. The little chunks of garlic remind me of like chilli seeds or pepper seeds. Totally add that in there,
roast them, oh yeah. There we go; that looks great. Now, I'm just going to load up a jam jar. I don't know why I'm using a jam jar. I just wanted it to be a bit creative. Oh no, it steams up the jar.
(Barry laughs) Oh, I better let it cool
down a little bit more. There we go; check that out,
homemade popcorn chicken. They smell amazing; I can't wait to see what they taste like. Alright, here we go. I don't know if I've got
the focus tight enough, but you might be able to see some of the herbs in there, as well. Ooooh this is a good thing,
this is a good thing. Before I do taste this, please
make sure you are subscribed and have the bell button pressed to be notified of new uploads. Please let me know down below or on social media @myvirginkitchen any recipe ideas you've got, as well. This is how this came about, and most of all, if I've inspired you to try this or any other recipe, please do tag me in your pictures. I love that. Mmmm mmmm shiver me
timbers, that is schtonking. I've changed it now; it's schtonking, with a S-C-H-T, alright? I feel like a pug and a
unicorn, riding a T-rex. So from Amy and I
(Barry laughs) Goodbye; try this recipe. Put your paw on the lens. I say bye like that, bye, bye. Sorry mate, sorry. (Barry kisses dog)
