In this video I show you how to cook Fried Cobra from MiiTopia. Is it actually cobra? Or maybe it's something else? Whatever it is, it's one of my favorite dishes of all time, and I cook it at least a couple times a month. Here's how you make it.
Venom Dipping Sauce: 2 TBL raspberry jam 2 TBL brown sugar 2 TBL Worcestershire sauce 2 TBL ketchup 2 TBL apple cider vinegar Hot sauce, to taste Salt + Pepper, to taste
Fried Cobra: 4 chicken thighs 1/4 tsp kosher salt 1/4 tsp garlic powder Few shakes MSG, optional 3 TBL lemon juice Cornstarch, as needed Canola oil, for frying
For Venom Dipping Sauce: In a small pan, place jam, brown sugar, Worcestershire sauce, ketchup, and apple cider vinegar. Once it’s boiling, add as much or as little hot sauce as you like. Season to taste with salt and pepper. Place in a small bowl in the fridge until ready to eat.
For Fried Cobra: Place chicken thighs in a medium bowl. If they are large, slice them in half. Add lemon juice, salt, garlic powder, MSG and any other seasonings you like. Mix well to combine. Refrigerate for 30 minutes to a few hours.
Lightly dust chicken thighs in cornstarch. Set aside on a plate as you heat oil up to 350. Fry pieces a few at a time. Don’t crowd the pot. Turn every couple minutes with tongs so they cook evenly. Cook for 8-10 minutes or until they are cooked through. Allow to drain on paper towels.
Serve hot with French fries and Venom dipping sauce.
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Video Summary
AI Generated
This video demonstrates a creative culinary project where the creator prepares \"fried cobra\" using chicken thighs as a substitute. The process involves crafting a custom \"venom\" dipping sauce, marinating and frying the meat for maximum crispiness, and plating the dish with fries to simulate an exotic meal.
Deep fried reptiles,
fried cobra with venom dipping sauce.
All right, for our sauce, we're going to need some raspberry jam.
Get that in there.
I made this, but you can use whatever you like,
whatever brand you like, rather.
Some Worcestershire sauce,
brown sugar, and ketchup.
Bring this all up to a boil.
Once it reaches a low simmer, you can add your apple cider vinegar.
All right, it's starting to bubble up.
so we're going to add a few last minute additions.
I'm going to add some hot sauce. You can use
whatever you like. I'm using Cholula and you can add as much
or as little as you like. I'm adding
a fair amount. I like it kind of spicy.
And of course we're going to stir that in and very
carefully. Careful it's hot.
I'm going to try it and season it to taste with salt and pepper. It
doesn't need any salt but I am going to add a little bit of pepper.
This is done. Take it off
the heat and pour it into your favorite sauce jar
and keep it in the fridge until dinner time
all right so it's kind of hard to source snake
um i'm not against eating it i just can't find any
but i'm told that a lot of reptiles including snake kind
of sort of tastes like chicken so
i'm using my favorite chicken thighs i eat a lot
of these um and they're boneless and skinless i
I kind of trimmed them of the fat,
and if they're smaller thighs, like this, you can
just leave them whole, but bigger thighs, I cut in half.
You want long strips.
All right, now for a quick little marinade.
It starts with some lemon
juice, a little bit of salt,
and some pepper.
Now, this is all you really need.
You can mix this up together, and it'll make a really,
really good marinade for our fried
cobra.
however I'm gonna add two other ingredients
a little bit of MSG go easy
some garlic powder very little
doesn't need very much all right now
that it's
all mixed up I'm gonna put it in the fridge
for at least half an hour we're
gonna bread our Cobra in cornstarch it's
my favorite thing to bread in because it
fries up the crispiest I
also kind of like the way it feels all right it's
been about an hour and I have my marinated chicken here and I'm gonna
dredge it in the cornstarch.
Just put it in, shake it around, turn it, shake it
around. Should look kind of like this.
Try to dust the excess off. Alright so all
of our chicken is dredged
and all we got to do is heat up some oil and we're
gonna fry these.
Alright once the oil is hot you can fry about two or three
pieces at a time depending on how big
your pieces are and how big the pot is.
I'm using my tempura pot because once I
evacuate my food, it'll sit on top of this
draining rack and make sure that our food isn't oil-logged.
Flip them every couple of minutes
so that they cook evenly.
The cool thing about chicken thighs
is you really can't overcook them, so always fry
them longer than you think you'll need
to because you don't want to eat raw chicken.
After eight to ten minutes of frying, your chicken will look like this.
drain and repeat with the other pieces
a lot of fried chicken recipes
will have you stash chicken
in a warm oven but these stay crispy for a very very long time
so i wouldn't do that but once they
are drained i would move them
so that the steam that's coming off of the frying pieces don't
condense on top of these by the way
when you're done frying your chicken don't forget to add a few
french fries into the oil look at all this fried
chip cobra cobra that's right it's very very very
you can hear that can't you here let me let me show you a little test
and this has been sitting
on a plate for about five minutes
so it stays crunchy forever all right let's play it up in
a basket with some french fries arrange
your pile of fried cobra look
at that and a little bit of
parsley just to trick people into thinking
that it's healthy oh there we go healthy green don't
forget the dipping sauce all right let's give it
a shot dunk it in the
delicious venom sauce look
at that fried Cobra is yummy
if you like that check
out this playlist it's got plenty more Meatopia grub
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watching see you next time bye
