Had To Try This New Fried Chicken

How we all doing out there? I hope you're all absolutely spot on. Now my wife's been shopping to Tesco. Come and have a look what we got. Very interested to try this one. Apparently it's new. I don't know how new it is. My wife picked it up in Tesco. Thai street food. Thai fried chicken. Krapow chicken. Now I don't know, do apologize for the pronunciation. I don't know if that's correct. Krapow. Chicken. Chicken breast pieces marinated in garlic and Thai holy basil. 250 grams. And there is a serving suggestion on a plate that I used to have. I've got a little plate left. I'll put it on that. All my big ones are cracked. I need some new ones. So the price. Now it's So a penny a gram. 250 grams. £2.50. Or if you've got a club card, £2. So let's take a closer look at the packaging. I'll just move that spoon out of the way. I've been making brews for the builders all day. Well, yeah, all day. They've been cracking on. What a cracking job. Anyway, I'll get to that in a sec. But we've had a look at the front. Let's go around the side. So we've got some chicken breast pieces marinated in Krapow. Seasoning with a crispy coating. There's the ingredients. So we've got allergen in there. We've got chicken breast, 71 percent. The allergen is wheat. And is that mollusk? Are my eyes deceiving me? No, they're not. Are they? No, I'll have to put my own bins on. I can't really see. It's quite dark. So what we've got there, we've got a warning. It says, although every care has been taken to remove small bones, some may remain. We've got a Thai sticker. So it's Thai chicken from Thailand. Yeah, very authentic. We've got some marshmallows. Serve as a part of a Thai feast with your favourite kitchen joy, cubes and sides. Or plate up with rice and a sweet chilli sauce. Yeah, to dip. You can do it if you want. I mean, obviously it's only a small lot and you'll need more than that. It's going to be a portion for one, isn't it? We've got more spiel there if you want to pause it and read it. And even more spiel if you want to pause it and read that. So air fry from frozen, that's exactly what I'm going to do. You can do it in the oven. You know, if you've got a camera on your phone, which pretty much I'd say 99 percent of people have, you can scan that and it'll come up with some information, I would imagine. Right, let's get it open and see what we have got. So this really is authentic Thai chicken from Thailand. So we've got a tab system there. We've got a bit of plastic on there. Let's see if we can get it in. They are frozen. They've been in the freezer. So yeah, that's it. We're in. And we've got another Thai sticker on there. Look, get it the right way around. Yeah. Yeah, that's what you get. So how many bits are in there? Three, four, five, six, seven, eight, nine, ten, eleven, twelve, thirteen bits. So how many is it? It's got to be for one, hasn't it? Surely. Where's the service normally on the end? It's normally on that. What do you call it? I can't find him. I'll find him on the bottom. Look, no wonder I couldn't find him. They're on the bottom. It's what they say, half a pack. Yeah. Serving nutritional information. I want to put my glasses on. I can't even find them. I need my glasses to find my glasses. Yeah. Not for you. Anyway, it's a one portion in my eyes. One portion. I mean, it's to go with other stuff in it. So let's get them in. I've got some scissors here. Let's get these open and let the man, let the dogs. No, that's wrong, isn't it? That's wrong. There you go. Look, that's what you get. All right. I'm going to get them in the old air fryer. So they're going in like that. Got there in the end. It says pack contains two servings. That's what I was looking for. Cool. They are smelling good. I hope they taste as good as they smell. Goodness me. I've been in the fridge and I found this. I thought this would be a fantastic to go with the sweet chili sauce. I'm going to going to put it on the plate and have a bit of a dippy dippy. It's smelling good. I'll tell you a little story many moons ago about Thailand. We went to Australia. Me and my wife, 2009, went to Australia for a year and we went to Bangkok. We stopped. I don't know why I'm doing that. We went to we went to Bangkok on the way. We stopped there. I think it was about three nights just to get over some jet lag and just to see a bit of Bangkok. And we stayed in a really nice hotel, a really plush hotel. And when we got there the first night, we were so tired. We just went straight to the restaurant. We ordered all this food and it comes to about. It was very expensive. I couldn't believe it. I was saying to my wife, I thought Bangkok was supposed to be cheap. We made a very, very big, big error getting food in the hotel. The next day we went into Thailand, into Bangkok. We went to Patpong Market. Goodness me, that's an eye opener. Yeah, that is an eye opener. Anyway, we went to this little market and we ordered some local sort of food in the market. Wow. It came. It was dumplings, everything you could think of for pennies, for pittance compared to what we paid in the hotel. A fantastic time. The food was even better than the hotel. Made a mistake, but we took the hit and we never ate in the hotel after that. We were only there a few nights, but we had, the hotel was nice. It had a rooftop sort of bar and terrace and pool with an infinity pool overlooking the city. But all you could see was lightning and smog. It's done. I've had the old thermometer in and they're all flying out. Bouncy ball chicken. Remember the old bouncy balls when you were kids? Fantastic. About that size, weren't they? Bouncing down the back streets when we were kids. It used to go for miles. Anyway, let's have a look at these. It is smelling good. It is. It's not crispy. Well, yeah, that looks a little bit crispy. I'll chop one in half. We'll have a look at it in half. So it's chicken breast. Yeah, the old Patpong Market. Goodness me, that is an eye opener. I didn't know where to put my eyeballs half the time. Yeah, yeah, that's looking all right in there, isn't it? Chicken breast, none of that sort of like foamy chicken. It looks like proper breast. Let me just cut another one up, just to doubly make sure. Let's hope it focuses. Is it focusing? There we go. Yeah. Smelling good. Right, I'll try it first before I do the old dippy dippy. So there we are. I've cut them all in half now, so I've got double. I've got double. So that's all right. That's a winner, isn't it? So I do apologise about the bad lighting. I'm going to try them now. And like always, I have to thank you for watching. You know, without you watching this channel, I wouldn't have a channel. I do thank you. So let's try it. I'm going to get into that bit there first. It's like rubber. It's salty as well. So it's garlic and holy basil. Yeah, the chicken texture is just like rubber. When I sort of poured it out, one sort of bounced away. I suppose I had a clue then. That bit there, I'm going to try some more bits. I don't know if that was a dodgy bit. I'm getting a little bit of chilli through now. I think I tried the other half. I'll go in for another little bit somewhere else. I'm going for that bit there, look. That's not as rubbery. Now, the coating is quite nice. It is quite tasty. I'm picking up the basil and I'm picking up the garlic and the chilli. The chicken really is, for me, it's just, I did it, you know, as per instruction, it's just a bit rubbery for me. They say it's like, you know, authentic sort of Thai. Well, it is Thai chicken on that sort of front, but you never got, it's frozen for a start. It says it's frozen, it captures all, but it's frozen to capture all the flavours in. Now, yeah, it's not going to be like if you're on the streets like we were in Bangkok and you just ordered this straight out of the fryer or out of the wok or wherever they do it in. It's going to be 300 million times better then. This is frozen chicken and it's quite rubbery as well, so I don't know if I've had a bad batch or what. I'm going to stick it in my sauce, try and improve it. You've still got rubbery chicken no matter what. That sauce is lovely. Goodness me. Yeah, it's a shame about that really. I mean, what do I expect? It's frozen chicken at the end of the day from Thailand. It's come a long way. The crispy coating is tasty. Yeah, and we'll just leave it at that. Might have had a bad batch, I don't know. See the bits of basil on the coating. Yeah, nothing special for me, nothing special. I was expecting a lot better, a lot better. Like I said, straight out of the old fryer, you know, on the market, on the streets of Bangkok or wherever it's, you know, I would imagine it's fried, isn't it, with the coating on. It's going to taste absolutely amazing, isn't it? Especially when they put sort of garlic over the top and chopped chillies and stuff. It's not doing it for me, unfortunately. It's not doing it for me. It's a shame that. It's a shame, but there we go. We're all different. We all have different tastes and that's my taste. You might like it. We're all different. So thanks for watching. Keep your recommendations coming in and if you've not subscribed, then why not? Hit the subscribe button. It's free at the end of the day. I do thank you. All right, I'm off. Mag to grid, get rid. All the best. Tech Care, marks out of 10. It's a 5 out of 10 for me. 5 out of 10. The coating's tasty, 7. The chicken's 5. And I won't buy them again, but I'm glad I tried them. So Tech Care, all the best and I'll get back to you on the next one.