Its refreshing to see videos like this still being made for FREE. Im glad there are still people like you who put in a lot of care, substance and story telling into your recipe (how-to) videos. It would be enticing to do one of those 1 min videos where everyone's attention span is so short and in-turn getting more viewership. THANK YOU SIR, you are appreciated.
I love the way Adam says "should I use the mild one or the hot one" then looks at the camera like a Play School presenter deciding if they should use a blue or green marker for their drawing.
Adam thank you for the energy you put into your videos. I haven’t seen them all yet but you’re passion for teaching and amazing food is inspiring. I look forward to trying to make everything you’ve featured thus far and whatever exciting culinary adventures you have for us in the future!!
Thank You for Your wonderful content. So far very few channels have managed to make me as happy to receive a notification about a new upload as Yours does.
Investing in the right things matter, I have actually invested into the stock market and also the crypto market trust me crypto trading is more profitable than stock investments,
Bitcoin will go higher than expected and the best thing to do is to invest what we hold. As for me an expert trader helps me trade and my crypto has been on a steady increase.
Adam.... I like the guy... He's great..I was was driving out to my mum's place once in Kensington and he pulled up next to me in an old silver Mercedes.... Classy
Hi Adam, nice to meet you here. I love cooking and love more to cook for people who love eating. Because of the pandemic , I can't do more offline activities. so I just start to try to make my cooking video in order to stay connect with people who loves cooking. I totally respect the amazing video that you shared with us. and the story behind it and the food ~~ Have a nice day.
Yo, good one Adam! I love your use of nashi pear which is commonly used in Korean dishes but explored the use of blue cheese. I’ll defs try out this recipe
This looks ridiculously good! I don't think it's weird at all... it's a take on hot wings and blue cheese. Actually, I think I'd prefer this to mozzarella.
Investing in the right things matter, I have actually invested into the stock market and also the crypto market trust me crypto trading is more profitable than stock investments,
Had this 'angry chicken" with mozza cheese at a korean restaurant years ago. Sadly it's closed never manged to find a recipe to make it ourselves.. thank you for sharing this recipe!
This one is great because I'm a huge fan of Gavin Webber (the Curd Nerd himself) my Australian cheese guru. All praise the lovely, local cheesemakers across the globe!
Like just for the double hot usage. The hot versions of both chili paste and flake have more flavour (fruitier, sweeter and smokier) as long as you can take the heat - otherwise the pain will mask everything.
Hi Adam, We have a good Asian supermarket here in Launceston but when you show packs of either hot or mild chilli flakes or similar could you hold them steady for the camera so I can get a screen grab and go to the shop confident of what I pick up. The guys in the shop are really helpful but do not all read Korean so cannot always help. Same goes for other products.
Japanese grater. www.google.com/search?q=Japanese+grater&safe=off&client=ms-android-motorola-rev2&prmd=svin&sxsrf=ALeKk03qhIFyJnSrl7P1UI2VXTXy4xHG-w:1611905407590&source=lnms&tbm=shop&sa=X&ved=2ahUKEwiT_OvJz8DuAhWeGDQIHe5cCooQ_AUoAXoECAoQAQ&biw=412&bih=733&dpr=1.75
Hey man, just wanted to say thank you for making all these videos. I'm a super beginner to cooking and I usually get intimidated by the prospect of making a meal that isn't a sandwich. These videos and your calm, reassuring energy make me more confident in tackling these dishes. Thank you!!
Making this tonight. Looks awesome. Made the sauce, it tastes awesome (and spicy). But as portioned in the written recipe it doesn't "look" like enough for 1kg of chicken. Thinking about doubling it. Did you make it with this exact scaling? Thanks, have very much enjoyed your videos!
I made it. Ended up using double sauce for 1kg of chicken. Next time I'd probably go for 3X. Dish came out great though. Sweet and Spicy and delicious. I crumbled Roquefort on top -- did pair really quite nicely.
Hi Adam. I loved revisiting your show Roadtrip For Good. I especially loved the episode where you visited Udder Delights. I'm a fellow Adelaidean, and I recently did an introductory cheese making class with Sheree Sullivan through the WEA. Her enthusiasm for cheesemaking was infectious. I made my first ever feta, which is happily sitting in my fridge marinated in oil and spices and it is yum! As an aside, I love the Mawson Blue, so I will probably add this to my attempt at your Fire Chicken. Keep on keeping on, Adam. Love your recipes and instructions.
I have everything on hand to make this. I even have some nashi pears. The only thing is I have chicken breast instead of thigh. I’ll probably velvet the chicken first to make it a little more tender and reminiscent of thigh meat. Thanks for the recipe!
@@JustNoAmbition I am indeed American, being born in Brazil and all. But I think you mean "Statesian", as in "United States citizen", which I'm definitely not. Anyway, buffalo wings are coated, deep fried, tossed in a butter/Frank's hot sauce emulsion, then served with a blue cheese dip and celery sticks. This recipe simply adds pure blue cheese on top instead of making a dipping sauce, the flavour profile seems very similar.
Hey Adam! Love your content and especially the new addition at the beginning going round Australia. You are a great guy and great chef. Quick question.... My daughter is Vegetarian and I want to substitute the chicken in this recipe. What would you recommend? Also, with some chicken substitutes, would it be worth browning them first? Thanks for your time dude, keep going! love your content
Nice recipe but I found your old videos better. This looks very commercial to me and the video quality was much better before. And how did you travel to australia??? They have a total Lockdown for Airtravel and for ships it cost a lot of time to reach it.
@@masstwitter4748 oh sorry I did not know that . I thought he was Japanese or lived in Japan. if he lives in australia and is a youtuber he may also know the channel "Marions Kitchen" one of another of my favorites!
Its refreshing to see videos like this still being made for FREE. Im glad there are still people like you who put in a lot of care, substance and story telling into your recipe (how-to) videos. It would be enticing to do one of those 1 min videos where everyone's attention span is so short and in-turn getting more viewership. THANK YOU SIR, you are appreciated.
All the cooking vids on RUclips are free
same thoughts, can't believe how generous he is sharing his knowledge. I am not good in the kitchen but when I saw his video, it was easy to follow!
I love the way Adam says "should I use the mild one or the hot one" then looks at the camera like a Play School presenter deciding if they should use a blue or green marker for their drawing.
So true! Adam would be an amazing Play School presenter!
Would totally pay for an Adam the Explorer-series.
ABC needs to fix this glaring omission.
🤣🤣🤣
hahah agree. I will choose the hot one
Best thing to come out just before bedtime. Your videos always have such a calming feeling that I absolutely love. Love the series as well.
How can you watch food videos before bedtime, I always get hungry 😭
I do too, it inspires me for the next days recipes 😁
I feel the same way. I find his videos so calming. Makes me so happy inside.
Adam thank you for the energy you put into your videos. I haven’t seen them all yet but you’re passion for teaching and amazing food is inspiring. I look forward to trying to make everything you’ve featured thus far and whatever exciting culinary adventures you have for us in the future!!
Thank You for Your wonderful content. So far very few channels have managed to make me as happy to receive a notification about a new upload as Yours does.
Investing in the right things matter, I have actually invested into the stock market and also the crypto market
trust me crypto trading is more profitable than stock investments,
Investing might be good but investing in the right thing is the actual key to success.
@@freddiejack7908 I agree with you on that 💯
Bitcoin will go higher than expected and the best thing to do is to invest what we hold. As for me an expert trader helps me
trade and my crypto has been on a steady increase.
I have made over 75 000 USD trading cryptos, I even made a whooping profit of 10 000 USD on my last trade with a capital of 1 625 USD.
I live all the way around the globe, I didn't know that Australia had places so beautifully green, it's just amazing.
We're not just red dirt. Think of a scenery and we've got it.
what an underrated channel
Yeees! Ive been waiting for this recipe. Thank you!
Tried out the recipe and the blue cheese really makes a difference! Loved it!
I can't stop myself trying your dish! You inspires me
A great inspiration for my next video recipe! 😜
The syrup youre using is not 물엿aka Mulyeot made from corn but actually 조청 or 쌀엿 which is rice syrup
This is so soothing, I just woke up, and I'm ready to zen again!
Adam.... I like the guy... He's great..I was was driving out to my mum's place once in Kensington and he pulled up next to me in an old silver Mercedes.... Classy
It was either him or guy Sebastian
OMG you're tasting the food now!!! Love it!
Thank you
Hi Adam, nice to meet you here. I love cooking and love more to cook for people who love eating. Because of the pandemic , I can't do more offline activities. so I just start to try to make my cooking video in order to stay connect with people who loves cooking. I totally respect the amazing video that you shared with us. and the story behind it and the food ~~ Have a nice day.
Yo, good one Adam! I love your use of nashi pear which is commonly used in Korean dishes but explored the use of blue cheese. I’ll defs try out this recipe
Bro you reside in Adelaide ? I hope I bump into you sometime man, huge fan!
I need that ginger grater
This looks ridiculously good! I don't think it's weird at all... it's a take on hot wings and blue cheese. Actually, I think I'd prefer this to mozzarella.
This is so relaxing
Yum yum yum! :)
Pan of pain , love your work.
Tastebuds: OH YEAHHH
Toilet: OH HELL NO!
Investing in the right things matter, I have actually invested into the stock market and also the crypto market
trust me crypto trading is more profitable than stock investments,
@@freddiejack7908 But Freddie, the crypto market is run by the Chinese
Had this 'angry chicken" with mozza cheese at a korean restaurant years ago. Sadly it's closed never manged to find a recipe to make it ourselves.. thank you for sharing this recipe!
This one is great because I'm a huge fan of Gavin Webber (the Curd Nerd himself) my Australian cheese guru. All praise the lovely, local cheesemakers across the globe!
Oh my gosh! It is a Panerai!!! In 2021! So butiful! My dream)
amazingly made content as usual
I pick him up from his house to the Airport .....he so cool....
Great video. What knife are you using in the video?
Yeah my favourite thing about blue cheese is the umami. Mmm that umami, yum yummy umami. Yummmmmami.
wow.....that looks xcellent!!!!!.....serve mine with the med heat pls. plus the blue cheeze is a great idea......flavor bomb
woow.. yummy
Like just for the double hot usage. The hot versions of both chili paste and flake have more flavour (fruitier, sweeter and smokier) as long as you can take the heat - otherwise the pain will mask everything.
I just love your reaction at 7:30 !! I see a hot, spicy food lover there!
I know what i'm gonna cook next 😋
i was scared to touch my eyes during this video
I will just drop it here bul 불 means fire and dak 닭 means chicken bul-dak fire chicken.
I make blue cheese soup a lot so this should be interesting.
I really want a ginger grater like that but struggling to find one. At least in shops. That would is amazing
buy a box one and cut it in four
I'm definitely gonna try this. I don't like blu cheese so I'll have to use another type of cheese
Please link that micro plane you used because I really want one 😍😍
Hi Adam, We have a good Asian supermarket here in Launceston but when you show packs of either hot or mild chilli flakes or similar could you hold them steady for the camera so I can get a screen grab and go to the shop confident of what I pick up. The guys in the shop are really helpful but do not all read Korean so cannot always help. Same goes for other products.
사실 우리에겐 안 매운게 함정
Did they throw out 30 tons of smoked cheese? /s
8:03 Bloody hell mate, your sauce is so spicy that it's boiling itself...
With the blue cheese, this version reminds me of Buffalo Wings with Blue Cheese dipping sauce!
WHOOPTY!
Great taste in watches, by the way. He‘s one of the very few guys who can wear a Panerai without looking ridiculous.. 😄
and I can't even wear a G-Shock without making it look like a wall clock 😂
It ooks amazing except I don't like skin unless crispy!
They were skinless thighs.
"Udder Delights"... Oh god 😅😅
more cheese would be always better!
Adam is the only Asian cooking person I trust in the English speaking world.
check out Dan Hong.
so....er....how was it?!?
"we try to make cheese that is non too strong"
Weakness disgusts me
This looks right up my street. Now I just need to learn how to cook...
This is quality mate! Hope you're staying safe 🤞
7:30 *and* Adam. It's good, AND it's hot. 😋 Flipping *LOVE* this recipe!
Great video! :D
Adam´s videos are so calming and educational... Bob Ross of the food world!
Where can I find a grater like the one he used for the pear?
Japanese grater. www.google.com/search?q=Japanese+grater&safe=off&client=ms-android-motorola-rev2&prmd=svin&sxsrf=ALeKk03qhIFyJnSrl7P1UI2VXTXy4xHG-w:1611905407590&source=lnms&tbm=shop&sa=X&ved=2ahUKEwiT_OvJz8DuAhWeGDQIHe5cCooQ_AUoAXoECAoQAQ&biw=412&bih=733&dpr=1.75
Hey man, just wanted to say thank you for making all these videos. I'm a super beginner to cooking and I usually get intimidated by the prospect of making a meal that isn't a sandwich. These videos and your calm, reassuring energy make me more confident in tackling these dishes. Thank you!!
Another great video!!!👏🏼👏🏼
❤️❤️
Making this tonight. Looks awesome. Made the sauce, it tastes awesome (and spicy). But as portioned in the written recipe it doesn't "look" like enough for 1kg of chicken. Thinking about doubling it. Did you make it with this exact scaling? Thanks, have very much enjoyed your videos!
I made it. Ended up using double sauce for 1kg of chicken. Next time I'd probably go for 3X. Dish came out great though. Sweet and Spicy and delicious. I crumbled Roquefort on top -- did pair really quite nicely.
Nice, thanks for the video
This was some tranquil cooking..
Your food is inspirational, however It is impossible to find a print copy of your asian cookery school book for less than £170 in alot of cases.
ahh umami the pretentious delicious
Sick off seeing this guy on tv all the time ,he has pushed every one else out off r tv and he is there every day ,give us a break mate .
Why have you stopped uploaded videos man?
She looks like that redhead lady
Where’s the ingredients?
Very well produced wow and very nice dish great video
Hey Adam, one thing even though you know the pan is hot, should cover the handle with something and leave on so people hopefully know it is hot
Hi Adam. I loved revisiting your show Roadtrip For Good. I especially loved the episode where you visited Udder Delights. I'm a fellow Adelaidean, and I recently did an introductory cheese making class with Sheree Sullivan through the WEA. Her enthusiasm for cheesemaking was infectious. I made my first ever feta, which is happily sitting in my fridge marinated in oil and spices and it is yum! As an aside, I love the Mawson Blue, so I will probably add this to my attempt at your Fire Chicken. Keep on keeping on, Adam. Love your recipes and instructions.
I was waiting to see your face after you tasted the chicken!! 😂😂😂😂😂😂
So you can't be friends with Chef John, you forgot the accumulated juices... 😉 Great dish! Will try it soon
I have everything on hand to make this. I even have some nashi pears. The only thing is I have chicken breast instead of thigh. I’ll probably velvet the chicken first to make it a little more tender and reminiscent of thigh meat. Thanks for the recipe!
I think I might do that for dinner, will have to use honey though and not got any pears, but a new dish to try and cook, yay😁
I can feel the sweat and the stomach ache coming...
The world need more of this channel
Where can I find that grater and cutest brush at 5:25! Whats the name? Love it!
Amazing video as always! Thanks.
It's a Japanese style grater. I think they're called 'Oroshigane'
Probably easiest to buy online.
@@LukusGamer A thousand thanks... found it and ordered it.
One of my favourite dishes when I went to Korea.
I want to grow up to be Adam Liaw
That's awesome! What's that wonderful grater that you were using for the ginger, garlic, and pear?
it looks like a japanese/wasabi grater. search online and you'll see similar graters
"You might think it's weird..."
What, fried chicken & blue cheese? Like... buffalo wings? _Wow, so weird_
Not everyone's american. I never knew buffalo wings were like that
@@JustNoAmbition I am indeed American, being born in Brazil and all. But I think you mean "Statesian", as in "United States citizen", which I'm definitely not. Anyway, buffalo wings are coated, deep fried, tossed in a butter/Frank's hot sauce emulsion, then served with a blue cheese dip and celery sticks. This recipe simply adds pure blue cheese on top instead of making a dipping sauce, the flavour profile seems very similar.
Spicy food is so addicting for koreans, I don't know why.
Not only Koreans, Thaïs, Sri Lankans, Africains...
@@tileb yep
Being successful is like being pregnant. Everyone says congratulations but nobody knows how many time you got screwed before you achieved your goal.
Wtf are you talking about?
Hey Adam! Love your content and especially the new addition at the beginning going round Australia. You are a great guy and great chef.
Quick question.... My daughter is Vegetarian and I want to substitute the chicken in this recipe. What would you recommend? Also, with some chicken substitutes, would it be worth browning them first?
Thanks for your time dude, keep going! love your content
Substitute beef.
Nice recipe but I found your old videos better. This looks very commercial to me and the video quality was much better before. And how did you travel to australia??? They have a total Lockdown for Airtravel and for ships it cost a lot of time to reach it.
He lives here...
You really liked his old videos better but...you didn't know he was based in Australia 🤔
It is a commercial video, it's to promote tourism in the areas affected by bushfires
Lo lol...obviously the accent isn’t clear enough.
@@masstwitter4748 oh sorry I did not know that
. I thought he was Japanese or lived in Japan.
if he lives in australia and is a youtuber he may also know the channel "Marions Kitchen" one of another of my favorites!