Wenwen, a Taiwanese restaurant in Brooklyn, is serving up a centerpiece “BDSM” chicken — which stands for “brined, deboned, soy milk.” The yellow fat chicken is deboned, marinated for two days in a savory furu (fermented bean curd) mixture, and then fried whole with the skin and talons attached. The painstaking process, combined with their small kitchen, only allows for Wenwen to serve five of the birds a night, so better get there early.

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Video description: chef-owner Eric Sze (@esze.e) shows Brent how to make Wenwen’s famous “BDSM” chicken, including brining, de-boning, marinating, and double frying the bird.