chicken

SLUMPED in a chair in his hotel room, eyes blood-shot and his mood low, comedian Mo Gilligan is a shadow of his normal self.

His mission — to eat only fried chicken for 28 days in a bid to discover what it does to our bodies — had at first sounded like a fast-food dream come true.

But the challenge quickly took its toll, piling weight on the happy-go-lucky entertainer, sending him into a depression, increasing his chances of developing diabetes and leaving him barely able to recognise himself in the mirror.

Addressing the camera in his dimly lit room, a visibly broken Mo says: “I’m eating this food and I don’t feel like myself.

“I look in the mirror and I don’t look like myself. I feel so low.”

Mo, 38, has teamed up with Netflix for a new special, Big Chicken: A Fast Food Conspiracy, which echoes Morgan Spurlock’s 2004 documentary Super Size Me, in which he munched only McDonald’s grub for a month.

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In one harrowing scene from Mo’s documentary, he breaks down in tears as he struggles with the physical and emotional effects of his diet.

During the show, he travels to visit so-called food deserts where grub is limited and pop-up takeaways are the only option.

Chicken is often seen as a healthier alternative to a burger. But in reality, more and more natural and artificial flavourings and preservatives are being added to fried poultry, which can lead to dire health consequences.

Some has even been found to contain dimethylpolysiloxane — an ingredient used in kids’ silly putty and the manufacturing of condoms.
Mo tells the film: “I’ve met a lot of experts over the last couple of days.

“You know, one of the ingredients, they also put it in condoms for lubrication. Who knew that went into a burger? So many things go into it that are artificially engineered to give you a better experience and get you to come back for more.”

Speaking exclusively to The Sun ahead of the show’s release on Wednesday, Mo said he felt it was crucial for viewers to see how far the TV experiment pushed him — even when he desperately wanted to switch the cameras off.

He explained: “Being paid to eat fried chicken sounds like the dream. In my head I was like, ‘Well, I like eating fried chicken, I want to know more about it’.

“But it quickly turned into a nightmare.”

Mo — who is a judge on ITV’s The Masked Singer with regulars Maya Jama, Jonathan Ross and Davina McCall — continued: “Look, I do a job that’s very front-facing and in the public eye. I’d be lying if I said I don’t care about my image, especially if I’m eating fried chicken every day.

“Eating the food was something that I was a bit self-conscious of, but also knowing that in the space of a few days, I went from a large in my T-shirt size to an extra large because of what I’m eating.”

Mo underwent a medical assessment before and after the TV experiment.

Over the 28 days, he gained 1½in around his stomach, felt his mood skydive and saw his chances of developing diabetes increase. But despite no longer fitting into some of his clothes, Mo insists he will not use fat jabs as a quick slimming fix.

Shockingly, one spicy chicken sandwich from US chain Popeyes, which came to the UK in 2021, contains a massive 142 ingredients.

Health Professor Laura Schmidt said: “These companies are doing everything they can to make it cheap, make it convenient and to make it taste irresistible. If you see 45 ingredients and they are chemicals you don’t recognise, it is ­probably ultra-processed.”

She added: “Natural and artificial flavours. That’s the question mark, as it’s a bunch of chemicals they don’t have to list and those chemicals may not be regulated as there is a loophole in the federal regulation in the US. Even in Europe, when they go to regulate a chemical additive, they ask the company to prove it’s safe. In the US they don’t. The companies decide what is safe. These foods promote chronic disease. This is the big concern for our health.”

Mo, who has been touring America, insists that if anything, doing the documentary has made him more committed to his fitness.

But the comic — who played football when he was younger and now enjoys running — stressed that, regardless of your diet, nobody needs to go to extremes to benefit their health.

He reveals: “I do love my fitness, man. I love it, especially because I travel a lot on tour.

“All I need is a gym, some equipment and some gym shoes. I think when it comes to exercise, people think you must be doing a 5k. But you don’t have to be totally extreme to lose weight. As I learned, a ten-minute walk can burn calories.”

Sales of fried chicken have exploded since the 1960s.

In the UK, we spend an incredible £12million on it every day.

Britain now boasts more than 6,000 fried chicken shops, with London Road in South London ­having some 20.

In comparison, Tesco has 3,010 stores and Sainsbury’s has 1,485. In the doc, Mo says: “I only remember one chicken shop growing up.

“Now, one road alone has more than 20.

“In central London, you have your more gourmet ones, something from the US. Then the further you go out, they don’t even have names any more.

“DFC, MFC, we know the FC is fried chicken, but what is the M?

“PFC. What is that? Perfect Fried Chicken? . . . I have no idea.

“This bird is big business.”

Big Chicken: A Fast Food Conspiracy has been created by documentary maker Louis Theroux’s team.

And Mo is proud of showing his emotions on film.

He said: “I think men do need to be more comfortable speaking about how we feel in the moment as well with our other friends, other guys.

“It will definitely break the silence. As men, we need to speak up and be like, ‘I feel low in myself’ or, ‘I don’t look how I want to look’ or, ‘I don’t feel how I want to feel’.

“It’s really important for me to be my authentic self on camera.”

Last week, Mo was confirmed for series eight of The Masked Singer.

And he insists he is not making a concerted effort to crack America.

He says: “When I think of America, I always say they are great at exporting entertainment and fast food. I’m quite fortunate that I’ve had three Netflix specials and they go all around the world.

“So if it lands me in America, I’m here for that. But if it takes me to Australia or Africa, it’s equally good for me.

“I’m really fortunate I’ve been able to tick off doing all the things I wanted to do and some of the things I never thought I would be able to do as well.

“Now, being in this space and making hopefully an impactful documentary . . . 

“I really enjoy this subject and seeing where it goes and telling it to the rest of the world.”

Meanwhile, away from this serious project, Strictly Come Dancing and I’m A Celebrity regularly try to recruit Mo as a contestant.

He said: “They do come knocking. Yeah . . . not just yet. But never say never.”

July 19 (Asia Today) — “Dip the brush at least 1.2 inches into the sauce, shake it three times and brush each side of the chicken three times.”

The eyes of the participants followed Do Min-su’s hand as he moved a brush across freshly fried chicken Wednesday at Kyochon F&B’s training academy in Osan, about 30 miles south of Seoul.

Layers of glossy soy sauce spread across the crisp coating, demonstrating a preparation method the South Korean fried chicken company has maintained for decades.

Kyochon converted its former headquarters in Osan into an education and visitor center after moving its main office to Pangyo last year.

The academy opened in January as a place where domestic and international visitors can experience the company’s cooking methods and brand philosophy. About 9,600 people from 77 countries visited during its first six months, according to Kyochon.

The building has one underground level and three floors above ground. Its main experience area on the second floor covers about 4,973 square feet.

Training can be conducted simultaneously in three spaces called the Honey Room, Soy Room and Red Room. The floor also contains a brand exhibition area, cooking stations and a smart kitchen.

The exhibition traces Kyochon’s expansion beyond fried chicken into other food and beverage businesses.

Displays introduce the group’s Fermentation Workshop 1991 traditional liquor brand, Moon Bear craft beer and K&P Food, which produces the pickled radish commonly served with Korean fried chicken.

The cooking demonstration attracted the most attention.

Do, who leads Kyochon’s 1991 School team, lowered a 2.28-pound chicken into oil heated to 356 degrees Fahrenheit. The sound of frying filled the room as the aroma spread through the demonstration area.

The first frying took about 10 minutes.

Do said Kyochon fries chicken at a higher temperature than many other brands to create its characteristic crisp texture.

The chicken weighed about 1.62 pounds after the first frying because moisture had escaped during cooking.

The staff then shook off loose pieces of batter over a wire screen in a shaping process before frying the chicken again for one to two minutes.

Its final weight was about 1.41 pounds.

The two-stage process creates the thin, crisp coating associated with Kyochon chicken.

After the frying was completed, attention shifted to the application of sauce.

Kyochon calls its method the “333 sauce rule.” The cook dips the brush at least 1.2 inches into the sauce to collect garlic particles, shakes it three times and brushes each side of the chicken three times.

Preparing one chicken requires an average of 72 brushstrokes.

“The repeated brushwork ensures that the sauce is applied evenly so customers get the same flavor from every piece,” Do said.

Restaurants may slightly adjust the amount of sauce in response to customer requests, he said, but they must remain within standards established by the company.

Across from the cooking area, a collaborative kitchen robot repeatedly moved its mechanical arms as visitors watched through a glass partition.

The robot automatically handled battering and both stages of frying.

Kyochon said 33 of the robots are operating at 25 restaurants in South Korea, while four are in use at three overseas locations, including restaurants in the United States.

The company plans to expand kitchen automation by developing additional battering equipment and robots capable of applying sauce.

After the demonstration, participants took up their own brushes.

They applied sauce with varying levels of skill, finished their own chicken and concluded the program by eating the food they had prepared with side dishes.

Kyochon is developing Kyochon 1991 School as a program for introducing Korean fried chicken culture to international visitors.

The company works with 11 organizations, including the Korea Tourism Organization and the Korean Food Promotion Institute, to offer programs for foreign tourists.

It has also held culinary exchange events with visiting international chefs.

Beginning next year, Kyochon plans to add programs in which visitors can make pickled radish, traditional Korean fermented sauces and traditional alcoholic drinks.

“The Osan academy was created to allow visitors to directly experience the cooking philosophy and brand competitiveness Kyochon has developed,” a company representative said.

“We will expand our education and experience programs, create more opportunities to engage with customers in Korea and overseas and develop the academy into a center for promoting the value of Korean fried chicken.”

— Reported by Asia Today; translated by UPI

© Asia Today. Unauthorized reproduction or redistribution prohibited.

Original Korean report: https://www.asiatoday.co.kr/kn/view.php?key=20260719010006513

After eating a lot of fast food, some of it on roller coasters, YouTuber Allen Ferrell has been banned by Six Flags from all of its amusement parks nationwide. For life.

McDonald’s chicken nuggets were apparently an ultra-processed food item too far for the folks at Six Flags’ Cedar Point in Sandusky, Ohio.

“This guest has been banned from all Six Flags parks for life,” a Cedar Point spokesman explained in an email Thursday to Cleveland TV station WKYC. “Safety is a cornerstone of our business and we have zero tolerance for inappropriate and unsafe behavior.”

Zero tolerance for inappropriate behavior? Zero? Where’s the fun in that?

“Our ride safety policy strictly prohibits all loose articles on rides, including food which can become a choking hazard,” the spokesperson continued.

“I had no idea that eating a 10-piece chicken nugget on a roller coaster would be a national headline, but here we are,” Ferrell told Fox 8 News in Cleveland.

He said he gets the park’s point with the ban, even though he’s been going there since he was a kid and is a huge fan of the operation.

“I understand. And we kind of worked it out,” he told Fox 8 News. “They just don’t want other people getting hurt on the ride. But me personally, it was a really fun challenge.”

Ferrell’s shtick on social media is accepting challenges from his followers and then taping himself attempting to do what they propose. Eat a McDonald’s Big Mac inside a Burger King. Throw a plunger at a Target sign. Bowl blindfolded until he gets a strike.

“If anyone asks,” Ferrell tells one apparently bored ride operator in the video that documented this particular coaster crime, “I do not have chicken nuggets in my underwear.”

Ferrell decided to try the challenge on the park’s Millennium Force ride, a “looming giant amongst a park full of them,” a coaster that was “designed for the purpose of proving bigger is better.” A roller coaster that when it was created in 2000 “demanded an all-new category just to classify its one of a kind nature,” giving rise to the “giga-coaster.” According to Cedar Point, as all of this verbiage is, Millennium Force “shoots riders over hills, past lagoons and through tunnels, all at unthinkable speeds.”

The ride actually tops out at 93 mph, a speed often thought about on freeways in the Los Angeles area when traffic is going 8 mph. It’s quite thinkable to eat fast food in a car in L.A. But it turns out what was really unthinkable was Ferrell getting all 10 nuggets down the hatch before the Six Flags ride was over.

In the video, which had almost 800,000 views on YouTube as of Friday afternoon, he morphs from happy snacking dude to dude moaning in discomfort, struggling to shove nuggets in his mouth while unintentionally applying dipping sauce to his face via G-force.

“Oh, I failed,” Ferrell says, wiping off the face-sauce as the coaster pulls up to the platform and someone in line blurts, “Are those chicken nuggets?”

Turns out he snarfed seven of them, he confesses to the two guys in front of him in the coaster car. Ferrell said later that he was glad to be in the back row because it meant nobody behind him got sauced.

That said, watching the sweet-and-sour sauce flying in slow motion is actually quite amusing. But eating nuggets that have been in one’s underwear?

The perma-ban sounds like the least of his problems.