**Video 1:**
Hey, chicken buddies! This is my first video. My name is Yopi, from the channel **"lenka Spot Chicken."**
Today I'm starting a **100-day fried chicken documentation program**, mixed in with learning English from scratch — just to fill the downtime when there are no customers. That way, even on slow days, I'm not wasting time. That said, I'm still hoping business stays busy, even if that means less study time, haha. Think of it as an investment of time!
Some ideas I have in mind:
1. Describing cooking equipment and describing the chicken
2. The cooking process, from picking good chicken all the way to closing up the stall
3. Unique experiences from running the business
4. Challenges I face while selling
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**Video 2:**
Hey, chicken buddies! This is my second video. Today I'm going to show you how I turn raw chicken into crispy fried chicken.
**Step 1 – Prep the chicken**
Start with the chicken. I use a whole chicken weighing about 2 kg (roughly 4.4 lbs). I cut it into 25 pieces: the head, neck, 2 upper neck pieces, 2 wings, 2 feet, 2 lower thighs, 6 upper thighs, 10 breast pieces, and the giblets. At this size, I can sell each piece for 6,000 IDR, except the feet which go for 3,000. The head and neck get chopped into small bits and used as freebies/bonuses for customers.
**Step 2 – Wash**
Rinse everything thoroughly. Make sure there are no feathers or debris left on the meat.
**Step 3 – Marinate**
I marinate the chicken using a pre-made marinade seasoning I bought from Lazada (an online shop). I use about 1 small chili sauce cup — roughly 25–27 grams — per whole chicken. Then I let it rest for at least 3 hours so the flavors soak all the way in.
**Step 4 – Make the breading**
Prepare the dry batter using Sajiku flour (a brand of seasoned flour), seasoning/MSG, pepper, and coriander to add flavor. To get that crispy texture, I also add baking soda.
**Step 5 – Coat the chicken**
After the 3-hour marinade, the chicken is ready to be breaded. I use a **dry batter technique**: dredge the chicken in the dry flour mixture, then dip it in water to wet the coating, then dredge it in the dry flour again. Repeat this 3 times so the chicken gets a thick, chunky crust.
**Step 6 – Fry**
Heat oil in a wok over high heat. Once the oil is hot, carefully add the chicken pieces. Make sure the heat stays high. Stir gently after a moment to keep the pieces from sticking together. Fry until the chicken turns golden brown and smells cooked through — about 10 minutes. Then remove and drain so the chicken isn't greasy. Transfer to the display case, and your crispy fried chicken is ready to sell!