Note for myself, I get so confused when theres no written list chicken thighs 4 table spoons of soy sauce sprinkle of five spice powder 1 tea spoon of sugar 1 clove of garlic , marinate 30 mins. airfry 380°F (193.333°C) for 15 mins
@@kimdagnillo8246idk if you’ve made it or not yet but I’ve made it a couple times now and 15 min is enough, but I prefer 16-17 just to make the skin extra crispy
Air Fried Soy Sauce Chicken & Rice Ingredients: - 1 pound of chicken thighs - 4 tablespoons of soy sauce - 1 teaspoon of five spice powder - 1 teaspoon of sugar - 1 cloves of garlic, minced - 1 cup of rice - 1 cup of water Instructions: 1. To a bowl, mix together the chicken thighs, soy sauce, five spice powder, sugar, and minced garlic. Let it marinate for a few minutes. 2. In the meantime, add 1 cup of rice and 1 cup of water to a pot and bring to a boil. Turn the heat down to low, cover the pot, and steam the rice for 15 minutes. 3. While the rice is steaming, take the chicken out of the marinate and place skin side up in an air fryer. Cook at 380 for 15 minutes 4. Slice the chicken thighs and serve with fresh rice and sliced scallions. Shop this reel here: Cosori: amzn.to/3wUc53u
Thank you! This is one of the first air fryer videos that the algorithm targeted me with after my Ninja arrived. And this is still my favourite “real food” to cook in the air fryer! The recipe works brilliantly. I’ve lately been swapping the garlic for sliced ginger and that works well too. Don’t forget to pour out any rendered fat & soy sauce at the bottom which become a very tasty sauce
@@SrmegaCabra no i get not having rice cooker because not all asians have rice cooker but NOT WASHING RICE is the ultimate red flag. it's literally what it takes to discredit a person
Not that I've tried and it probably defeats the purpose of a simple, low dish meal, but you could also probably cook that marinade down on the stove and make a sauce with it that will taste really good on that rice!
Will you ever bring your brother on for a collab? I just want to see how he’s doing. You guys taught me how to cook like 8+ years ago. Got me through college. Cheers 🥂
I'm going to give you the greatest secret to de-boning thighs, you ready? Kitchen scissors. Yes, you save so much meat, it's the one of the first tools you ever learn to use and it's super easy.
@@MrKozeljko I dunno man, you should watch a vid where they show the chicken being removed from the package right into a crock pot or something. There will be dozens of people complaining about it not being washed. It's hilarious
saving this recipe just so I remember how to remove the bones lol Edit: wow I just came across this comment of mine from 1 year ago. I've improved my cooking so much in the last year and it's wild to think I didn't even know how to debone chicken thighs. Now the only chicken I buy is thighs and I debone them all, use the skin to render the fat, eat the crispy skin after, then use the bones for stock. Just yesterday I bought 4 pounds of thighs and deboned and froze them all
Something I just learned recently, soy sauce is not all the same. The soy sauce I normally buy is Japanese. My Chinese food never tastes quite right because of that. In Chinese cuisine, dark soy sauce is used for color and light soy sauce is used for flavor. I still need to buy both from my local Asian market to try the different myself. That is what I have read though.
yes, you are right. I'm chinese and use both soya sauces often. dark soya sauce gives colour and fragrance to chinese cooking. e.g. dark soya sauce is very important when braising. if you taste it, it is not so salty vs the light soy sauce. the japanese have many types of soya sauces too, i just take care to read the labels when i buy lol
Dark soy sauce is soooo good. Reminder not to add it on at the end for anyone new to it. It is intended as a cooking ingredient, not as a finisher. Normal soy sauce can serve either purpose, dark should not.
@@Inuxxus Yeah. To wash off dust/debris and all the extra starchy powder that has accumulated during transport, and to give it head start on absorption so it can cook more steadily, since it's been dried for some time.
White pepper is really good Mike. I always have both Black and White pepper in hand because the taste difference actually matters especially when you're cooking something without a lot of spices
Taste buds can vary so much! I find white pepper quite pungeant and it can easily overpower a dish. I use it sparingly and it is excellent in certain dishes. Completely different flavor profile than black pepper.
It's Pete! Smoke Everywhere! My first Air Fryer almost fire in 7 years!! Suggest not placing into basket of an XL French Door oven as juices fall on big heating elements. Also suggest increasing cooking time and using aluminum foil at 380f. I love you. Peter and 87 year old Italian mom. Tastes great my way! 😜 Let's do a Livestream together
please try pollo dorado" just boil w achiote and ur prefered seasonging (hould have garlic) then as soon as its not pink let it dry on paper and then fry it w the skin!!! NOTHING LIKE IT PLEASE PLEASE PLEAS i promise that w salted potatoes and "aji" is colombianoooo
I just tried this recipe... granted I didn't have five spices so I used an old jar of garam masala, and I used maple sirup instead of white sugar but it tasted wonderfully. I also added a sides of some mushrooms and brusselsprouts - doused with garlic powder, onion powder and chilli flakes - to add some greens
"Cultured"?! 😆🤦 Has absolutely NOTHING to do with whether you have certain ingredients or not. I'm a trained cook and I don't have most of the ingredients that people have in their homes. And...you sound like a snob... "I'm cultured"... 🤦🤢
Just tried this. I think it need WAY longer in the Air Fryer. I followed it step-by-step. Cooked at 200C (I'm British), and I don't think it cooked all the way through. I'd give it an extra 10 minutes and turn it over half way through
For once I do have the ingredients, I bought dark soy sauce from Costco awhile ago. I always have white pepper because I prefer it. I wish we could save short videos too!
Hey love the video but I noticed that you are using the Cosori air fryer. I just heard about a huge product recall in that brand of air fryer. more than 2 million air fryers recalled because they can overheat, posing fire and burn hazards. There have been 205 reports of the air fryers catching fire, burning, melting, overheating, and smoking, according to the Consumer Product Safety Commission's recall notice. Hopefully yours isnt on the recall list.
I marinated chicken thighs with yoghurt as base and also did 380f for 15 minutes in the air-fryer with skin side up. My chicken ended up with charred skin and pink meat. What went wrong? Should I still have flipped it?
How many years on RUclips cooking and you don’t have white pepper? That’s something I just don’t get! It’s a wonderful spice and not even just for Asian dishes. It’s the best pepper to season a creamy béchamel and adds so much flavor to chicken soup.
I really recommend getting dark soy sauce for this, the soy sauces that most Americans have in their house are Japanese soy sauces and have quite a different flavor profile compared to dark Chinese soy sauce.
For me cooking is up to you. Some say my cooking is disgusting. Well honestly, I don't see why that's your problem. I'm the one eating it. Hello hello. This one is NOT for YOU.
Sorry man said I dont have white pepper or dark soy sauce and you probably don't either? 2 very common ingredients most people have at home? Your a cooking channel qnd you don't have basic ingredients? You think people don't have white pepper but do have Chinese 5 spice? I'm confused
I slow cook my rice 2 hours. What’s up with this minute rice. Everything is about speed, that’s why over time we’re losing traditions. Why so hard to wash, put water about and inch above rice, bring to boil and lower temp under cloth/lid to medium/low and let it steam. The only skill needed, patience…
“I don’t have dark soy sauce or white pepper… but you probably don’t either!” The audacity, do not make baseless assumptions about my spice and sauce pantry, I am Asian and disappointed in you. I shall *no not recommend this channel* from here. Hope to never cross paths again.
I know you are waaaaay ahead of this, but it would be SO NICE to see a video explaining how to cook all kinds of rice the right way. I mean, white rice, integral rice, basmati, yamani, hirishikori, etc.
Yo add some fresh or dry ginger, sweet chili sauce and/or Sriracha to that blend. Bonus points if you add sesame oil. It'll be wayyy better my man, but ik this is a recipe for using what you've got in the kitchen 😁
To remove the bone, remove the bone. Yeah, that tracks. I really hope nobody actually needed the concept of removing bones from a chicken explained to them.
Chicken thighs come out absolutely ridiculous in the air frier. Try making jerk chicken with chicken thighs in the air frier. Use jerk paste, not a dry rub. Walmart and Wegmans both have good store bought jerk paste brands. Use a piece of foil to catch the fat so the chicken kind of confits in its own fat. Cook for 15 minutes at 380 then flip and go another 8 minutes at 400 and I’m telling you it’ll blow your dick right off.
Tiffany has one of the best recipes on TikTok and on RUclips, it's not overly gourmet it's a simple everyday food that a lot of amateur cooks can follow Easley
i will be completely honest, having white pepper, dark, and light soy sauce are completely worth keeping in your pantry if you enjoy eating pan-asian cuisine at home. it takes forever to get through and it really makes it taste that much better. that being said, i dont like chinese 5 spice and wouldn't use it to replace white pepper but if you like it it wouldnt make this dish NOT taste good lol
I gotta say I am not a fan of these air fryer chicken recipes. The shit comes out super chewy and almost rubbery even the skin. Idk what I'm doing wrong but air fryer chicken is a no go. I'll continue to use my smoker and/or a cast iron/oven.
Actually kind of surprised he doesn't have dark soy or white pepper. Not saying they are common ingredients but I felt like I wouldn't have been shocked if he said he had them 🤷
I have a recipe. Cover some chicken in soy sauce, maybe some sugar if u can be bothered. Then cook it. I often do like my iwn "ten second prep-time versions of recipies. Theyre not as good, but they are almost as good
I tried this recipe with the five slice Powder and a cosorinair fryer. It Was absokutely disgusting, conoletely inedible, that 5 spice Mix is repulsive, it tastes toxic.
It’s so funny all my friends want white meat but live the dark meat lol I don’t think they know. Chinese restaurants use thighs and let’s face it yall it’s chicken
Its like 2 steps away from adobo just add some rice vinegar and swap the sugar out for palm sugar and add a metric fuckton more garlic and you're there. Oh and peppercorns
1st - always Wash your rice. 2nd - make some curry, that rice and chicken is very dry adding simple soya gravy would lift the whole recipe and makes easier to eat
How does a convection oven fry anything? Does it fill with oil when you close the drawer? Does it matter that words have specific meanings or can we just use whatever word we feel like using instead of the perfectly good ones we already have?
Brother you left soo much meat in that bone. Its ok if your making stock with that but if your throwing it away thats wasteful. Hears a little advice slice directly in the middle of the bone follow the line where the bone and meat is connected and seperated it from the bone close to scraping the meat off than finish the way you did.
Am i missing something dark soy cant really be just soy sauce with sugar it tastes so much different, and white pepper i cant speak on but i do have both that and dark soy in the kitchen for recipes like this.
Jokes on you! I have extremely expired white pepper from a recipe I was going to cook two years ago that I never did in the very back of my spice cabinet.
I’ve done chicken thighs similar to this before and even if I precooked them 20 min on the pan plus 15 min in the air fryer they came out a little undercooked inside
You should really invest in buying a rice cooker, totally worth it and it’ll change your experience with rice, the fluffy & hot texture will make you eat rice more than ever with most dishes ❤
"I don't have dark soy sauce or white pepper and you probably don't either" *Both ingredients sitting in my pantry in bulk cuz they are staples in most Asian houses*
Is it uncommon for non-asian home cooks to have dark soy sauce or white pepper in the kitchen? I'm not asian but I have both and use them quite a bit in many pretty normal recipes
I remember my man’s college cooking days. Miss those
He actually made this before with his brother in a way way earlier video.
@@africanmermaid234 may josh rest in peace
@@scorim8693 he passed???
Those munchies videos w 4 ingredients slapped so hard
@@BeanzyBRO he's away to another realm now
Note for myself, I get so confused when theres no written list
chicken thighs
4 table spoons of soy sauce
sprinkle of five spice powder
1 tea spoon of sugar
1 clove of garlic ,
marinate 30 mins. airfry 380°F (193.333°C) for 15 mins
Did he/do you turn or shake chicken half way through? Don't see it on list and don't want to be confused again...
I'd turn halfway to be safe@@flushtrumptheturdtwice
I don’t know, 15 minutes doesn’t seem long enough.
@@kimdagnillo8246idk if you’ve made it or not yet but I’ve made it a couple times now and 15 min is enough, but I prefer 16-17 just to make the skin extra crispy
@@kimdagnillo8246I like to cook my chicken both sides for 20 min !
Air Fried Soy Sauce Chicken & Rice
Ingredients:
- 1 pound of chicken thighs
- 4 tablespoons of soy sauce
- 1 teaspoon of five spice powder
- 1 teaspoon of sugar
- 1 cloves of garlic, minced
- 1 cup of rice
- 1 cup of water
Instructions:
1. To a bowl, mix together the chicken thighs, soy sauce, five spice powder, sugar, and minced garlic. Let it marinate for a few minutes.
2. In the meantime, add 1 cup of rice and 1 cup of water to a pot and bring to a boil. Turn the heat down to low, cover the pot, and steam the rice for 15 minutes.
3. While the rice is steaming, take the chicken out of the marinate and place skin side up in an air fryer. Cook at 380 for 15 minutes
4. Slice the chicken thighs and serve with fresh rice and sliced scallions.
Shop this reel here:
Cosori: amzn.to/3wUc53u
6 hours ago??
Thank you! This is one of the first air fryer videos that the algorithm targeted me with after my Ninja arrived. And this is still my favourite “real food” to cook in the air fryer! The recipe works brilliantly. I’ve lately been swapping the garlic for sliced ginger and that works well too. Don’t forget to pour out any rendered fat & soy sauce at the bottom which become a very tasty sauce
"I don't have dark soy sauce or white pepper and you probably don't either"
Asians: You underestimate our power.
White people we have salt and pepper that works right
When I have both 🤣🤣
forget the fact he didn't have dark soy sauce HE DOESN'T WASH HIS RICE !?!?!?!?!? my ancestors is rolling over in their graves
@@nanacelia6938Doesn't have a rice cooker either smdh
@@SrmegaCabra no i get not having rice cooker because not all asians have rice cooker but NOT WASHING RICE is the ultimate red flag. it's literally what it takes to discredit a person
“HE DIDN’T WASH THE RICE”
Thank you 🙏 for noticing
And he didn't use a rice cooker!!!
@@Revas001 You do not need a rice cooker 1
@BG Ueberdenteich yes you do if you want the best outcome for rice.
@@Revas001 how did people cook rice before rice cookers were invented? Did everyone just have soggy or undercooked rice before then?
Not that I've tried and it probably defeats the purpose of a simple, low dish meal, but you could also probably cook that marinade down on the stove and make a sauce with it that will taste really good on that rice!
For real!
that rice to chicken ratio was criminal
Definitely could’ve been better
Yes.
I know there should’ve been way more meat rather than filling up with rice
Clearly not enough rice
He didn't even wash the rice.
She has the best recipes!!
she really does, all of her recipes I've tried out are fantastic!
Fr! I didn't need to adjust the time or seasonings at all! Everything turns out super perfect!
Good recipes but brutal voice
@@TheBushRanger. what does that even mean
@@aimies love her recipes but her voice and mannerisms not so much
Bro!? No white pepper or dark soy sauce????
I fuckin just puked bro.
No dark soy = abhorrent torture bro.
That rice was assaulted. Wasn’t even washed lol
@@anthonymentalewicz5143 🤣
@@poochieman5303who cares get a life
Kikkoman Soy Sauce IS dark soy sauce. Light soy sauce is more of a Chinese thing and is more saltier.
Will you ever bring your brother on for a collab? I just want to see how he’s doing. You guys taught me how to cook like 8+ years ago. Got me through college. Cheers 🥂
I love my air fryer so much! I probably use it atleast 5-6 times a week idk what I’d do with out it lol
Tiffy is always awesome :D Great choice!!
"Sliiiiiice to the right, sliiiiiice to the left, now tear the bone out y'all"
A morbid version of the Cha-Cha slide
Two bones this time!
Tiffy is one of my favorites, her recipes are always good when I try them, every time.
I'm going to give you the greatest secret to de-boning thighs, you ready?
Kitchen scissors. Yes, you save so much meat, it's the one of the first tools you ever learn to use and it's super easy.
Sir... did you wash your rice? It still looks good ijs
He did the rice is wet already in the pot, I'm assuming he just drained it
Lol, but did he wash the chicken?😂
@@williwonti Why would he do that?
@@MrKozeljko I dunno man, you should watch a vid where they show the chicken being removed from the package right into a crock pot or something. There will be dozens of people complaining about it not being washed. It's hilarious
@@williwonti washing chicken aerosolizes possible harmful bacteria and cooking kills all the bacteria anyways, dont wash your chicken
I really hate all those American videos where y'all just use premade seasoning mix, how are we supposed to follow it???
Did my man just slap rice into the pot without cleaning it?!?
my soul left my body
saving this recipe just so I remember how to remove the bones lol
Edit: wow I just came across this comment of mine from 1 year ago. I've improved my cooking so much in the last year and it's wild to think I didn't even know how to debone chicken thighs. Now the only chicken I buy is thighs and I debone them all, use the skin to render the fat, eat the crispy skin after, then use the bones for stock. Just yesterday I bought 4 pounds of thighs and deboned and froze them all
I prefer to cook it with the bones and just remove the bones with my teeth. I like gnawing on the bones. Makes me feel alive.
But if you do it on the stove/in the oven, then you have a delicious reduction to drizzle over everything. Smh what a damn shame
Something I just learned recently, soy sauce is not all the same. The soy sauce I normally buy is Japanese. My Chinese food never tastes quite right because of that. In Chinese cuisine, dark soy sauce is used for color and light soy sauce is used for flavor. I still need to buy both from my local Asian market to try the different myself. That is what I have read though.
yes, you are right. I'm chinese and use both soya sauces often. dark soya sauce gives colour and fragrance to chinese cooking. e.g. dark soya sauce is very important when braising. if you taste it, it is not so salty vs the light soy sauce. the japanese have many types of soya sauces too, i just take care to read the labels when i buy lol
You wasting so much meat. SCRAPE THE BONE when removing.
Full points for the garlic dicing transitions 💯
I definitely have dark soy and white pepper and I’m truly surprised you don’t, since I don’t consider myself “pro” in any level haha
Dark soy sauce is soooo good. Reminder not to add it on at the end for anyone new to it. It is intended as a cooking ingredient, not as a finisher. Normal soy sauce can serve either purpose, dark should not.
Regular sugar in the fryer? Sounds like a disaster waiting to happen
You’re missing out on white pepper, it’s so goddamn good!
100% agree, it's amazing how a little of this stuff goes such a long way
It's really nice but I've found out that I'm allergic to it, so no white pepper for me 😅😂
White pepper tastes like hospitals smell
@@msjkramey You're using too much
White pepper is just regular pepper without the black outer coating. It does taste different though.
I love her! Her recipes are always super delicious and beautiful
Did this man really just cook his rice without rinsing it
Your supposed to rinse rice? I haven't cooked rice much, but I just measure it and drop it into the pot
@@Inuxxus yeah you're supposed to rince it, I usually do it til the water runs pretty much clean.
@Shiba Dawn but why? Every time I've made rice it cooked just fine without the rinsing.
@@Inuxxus Yeah. To wash off dust/debris and all the extra starchy powder that has accumulated during transport, and to give it head start on absorption so it can cook more steadily, since it's been dried for some time.
@@killodendron Is there any really discernable difference between washing and not washing your rice?
I made a version of this all through university in the mid 90's, using a toster oven. If you leave it overnight it's awesome!
Now sliiice to👉the right chop -chop one 💃🕺☮️
White pepper is really good Mike. I always have both Black and White pepper in hand because the taste difference actually matters especially when you're cooking something without a lot of spices
Agreed white pepper is way more subtle in flavor but adds more “heat” than black pepper. I use it all the time in (believe it or not) Cuban cuisine
when i worked in an asian market, i LOVED stocking the white pepper. it just adds something extra!
Taste buds can vary so much! I find white pepper quite pungeant and it can easily overpower a dish. I use it sparingly and it is excellent in certain dishes. Completely different flavor profile than black pepper.
It's Pete! Smoke Everywhere! My first Air Fryer almost fire in 7 years!! Suggest not placing into basket of an XL French Door oven as juices fall on big heating elements. Also suggest increasing cooking time and using aluminum foil at 380f. I love you. Peter and 87 year old Italian mom. Tastes great my way! 😜 Let's do a Livestream together
Check your air fryer... there's a recall on them. Recipe sounds delicious.
Not on this model.
Asians be like: you didn't was the rice
Now look at that! Tiffanycooks is awesome
It’s hilarious when people use one clove of garlic in any recipe 😅
Hey just so you're aware most Cosori air fryers like yours were recently recalled due to fire risk
Woah! Air fryer added to cart ✅️
Homie didn’t even wash the rice you know it’s starchy af 😂
Was looking for this lol
Me too. I was expecting my fellow rice lovers to come thru with thousands of likes!!
I'm hoping that was cut out because it's a youtube short and not a full video.
Having been raised on sticky rice, I love starchy rice and have no idea what everyone's problem with it is.
@@SarahDenna same.
Hey I think there is a recall for that air fryer
I got the tip about deboning skin-on thighs from you a few videos ago and that is saving me some real money. Definitely making this.
5 spice is more rare but you have that?
If you add lemon, olive oil, rosemary and chili you basically have the recipe for my marinade :)
please try pollo dorado" just boil w achiote and ur prefered seasonging (hould have garlic) then as soon as its not pink let it dry on paper and then fry it w the skin!!! NOTHING LIKE IT PLEASE PLEASE PLEAS i promise that w salted potatoes and "aji" is colombianoooo
I just tried this recipe... granted I didn't have five spices so I used an old jar of garam masala, and I used maple sirup instead of white sugar but it tasted wonderfully.
I also added a sides of some mushrooms and brusselsprouts - doused with garlic powder, onion powder and chilli flakes - to add some greens
actually i'm cultured and i have all those things.
I have dark soy sauce but no white pepper cause I hate it 😂
I guess I’m cultured, too, but I was just thinking I probably watch too many recipe videos! lol
I used to work for Penzey's Spices. I have all the spices! 😀
"Cultured"?! 😆🤦 Has absolutely NOTHING to do with whether you have certain ingredients or not.
I'm a trained cook and I don't have most of the ingredients that people have in their homes.
And...you sound like a snob...
"I'm cultured"... 🤦🤢
Just tried this. I think it need WAY longer in the Air Fryer. I followed it step-by-step. Cooked at 200C (I'm British), and I don't think it cooked all the way through. I'd give it an extra 10 minutes and turn it over half way through
For once I do have the ingredients, I bought dark soy sauce from Costco awhile ago. I always have white pepper because I prefer it.
I wish we could save short videos too!
You can save it. Hit the logo at the bottom right corner and click “save”. It will be saved in your library under “sounds from shorts”
You didn’t wash the rice…
Bro, there is a RECALL ON YOUR AIR FRYER! Its, wiring is capable of starting a 🔥!!! TAKE IT BACK TO WHERE EVER U BOUGHT IT FROM!
Hey love the video but I noticed that you are using the Cosori air fryer. I just heard about a huge product recall in that brand of air fryer. more than 2 million air fryers recalled because they can overheat, posing fire and burn hazards. There have been 205 reports of the air fryers catching fire, burning, melting, overheating, and smoking, according to the Consumer Product Safety Commission's recall notice. Hopefully yours isnt on the recall list.
I marinated chicken thighs with yoghurt as base and also did 380f for 15 minutes in the air-fryer with skin side up.
My chicken ended up with charred skin and pink meat.
What went wrong? Should I still have flipped it?
How many years on RUclips cooking and you don’t have white pepper? That’s something I just don’t get! It’s a wonderful spice and not even just for Asian dishes. It’s the best pepper to season a creamy béchamel and adds so much flavor to chicken soup.
are those the recalled air fryer?
I really recommend getting dark soy sauce for this, the soy sauces that most Americans have in their house are Japanese soy sauces and have quite a different flavor profile compared to dark Chinese soy sauce.
For me cooking is up to you. Some say my cooking is disgusting.
Well honestly, I don't see why that's your problem.
I'm the one eating it.
Hello hello. This one is NOT for YOU.
Sorry man said I dont have white pepper or dark soy sauce and you probably don't either? 2 very common ingredients most people have at home? Your a cooking channel qnd you don't have basic ingredients? You think people don't have white pepper but do have Chinese 5 spice? I'm confused
I slow cook my rice 2 hours. What’s up with this minute rice. Everything is about speed, that’s why over time we’re losing traditions. Why so hard to wash, put water about and inch above rice, bring to boil and lower temp under cloth/lid to medium/low and let it steam. The only skill needed, patience…
“I don’t have dark soy sauce or white pepper… but you probably don’t either!”
The audacity, do not make baseless assumptions about my spice and sauce pantry, I am Asian and disappointed in you. I shall *no not recommend this channel* from here. Hope to never cross paths again.
I know you are waaaaay ahead of this, but it would be SO NICE to see a video explaining how to cook all kinds of rice the right way. I mean, white rice, integral rice, basmati, yamani, hirishikori, etc.
Yo add some fresh or dry ginger, sweet chili sauce and/or Sriracha to that blend. Bonus points if you add sesame oil. It'll be wayyy better my man, but ik this is a recipe for using what you've got in the kitchen 😁
To remove the bone, remove the bone. Yeah, that tracks.
I really hope nobody actually needed the concept of removing bones from a chicken explained to them.
I’ve been looking for Dark soy sauce for a while for other recipes, nobody carry’s it locally… it’s suppose to be thicker and have a sweet taste 🤷🏼♀️
Chicken thighs come out absolutely ridiculous in the air frier. Try making jerk chicken with chicken thighs in the air frier. Use jerk paste, not a dry rub. Walmart and Wegmans both have good store bought jerk paste brands. Use a piece of foil to catch the fat so the chicken kind of confits in its own fat. Cook for 15 minutes at 380 then flip and go another 8 minutes at 400 and I’m telling you it’ll blow your dick right off.
Tiffany has one of the best recipes on TikTok and on RUclips, it's not overly gourmet it's a simple everyday food that a lot of amateur cooks can follow Easley
Have a link to her you tube page?
@@ana419 youtube.com/@tiffyycooks
@@k-popfan4735 Thank you so much! That was quick! 👍😊☀️
@@ana419 my pleasure
i will be completely honest, having white pepper, dark, and light soy sauce are completely worth keeping in your pantry if you enjoy eating pan-asian cuisine at home. it takes forever to get through and it really makes it taste that much better. that being said, i dont like chinese 5 spice and wouldn't use it to replace white pepper but if you like it it wouldnt make this dish NOT taste good lol
I gotta say I am not a fan of these air fryer chicken recipes. The shit comes out super chewy and almost rubbery even the skin. Idk what I'm doing wrong but air fryer chicken is a no go. I'll continue to use my smoker and/or a cast iron/oven.
I am Moroccan and even I have dark soy sauce and white pepper.....also what's up with people not washing their rice! That's just nasty and criminal
Actually kind of surprised he doesn't have dark soy or white pepper. Not saying they are common ingredients but I felt like I wouldn't have been shocked if he said he had them 🤷
I have a recipe.
Cover some chicken in soy sauce, maybe some sugar if u can be bothered.
Then cook it.
I often do like my iwn "ten second prep-time versions of recipies. Theyre not as good, but they are almost as good
I tried this recipe with the five slice Powder and a cosorinair fryer. It Was absokutely disgusting, conoletely inedible, that 5 spice Mix is repulsive, it tastes toxic.
I'm allergic to soy sauce. I cook with turmeric, cumin, garlic, shallot and cayenne pepper olive oil. No sugar. A shot of OJ.
It’s so funny all my friends want white meat but live the dark meat lol I don’t think they know. Chinese restaurants use thighs and let’s face it yall it’s chicken
Lmao, subbing dark soy with regular soy sauce, and white pepper with five spice? This is a totally different recipe.
Guy had 3.8m subscribers.
Makes a video where he selects a specific recipe as being the best.
*Doesnt have two of the four flavourings*
You can use whatever seasonings you like and use honey instead of sugar or teriyaki on place of soy. Use what you have! That's my channel! Lol❤
Why do people still use soy sauce? It's horrible as far as the side effects! Full of sodium and MSG!
Use english Worcester sauce instead!
I tried this. Have to say, wasn't good. I thought that it would be wonderful, but,bit had next to no flavor. Maybe I did something wrong.
Its like 2 steps away from adobo just add some rice vinegar and swap the sugar out for palm sugar and add a metric fuckton more garlic and you're there. Oh and peppercorns
Perhaps it a cultural difference, but the idea of rice with something dry just sounds wrong!
The chicken looks delicious though 😋
And what happens when your grid goes down and you don't have the use of the INFAMOUS air fryer? Asking for asking for a friend.
Yeah, who the f has pepper or soy sauce?! Soon they’l put Salt in recipies, like we’re kings! Of far away exotic lands.
1st - always Wash your rice.
2nd - make some curry, that rice and chicken is very dry adding simple soya gravy would lift the whole recipe and makes easier to eat
How does a convection oven fry anything? Does it fill with oil when you close the drawer? Does it matter that words have specific meanings or can we just use whatever word we feel like using instead of the perfectly good ones we already have?
I don't care if you ONLY make sandwiches - Everyone should invest in a container of white pepper.
You gotta get dark soy sauce. It's very different from light soy sauce. The white pepper? Ehhh
Brother you left soo much meat in that bone. Its ok if your making stock with that but if your throwing it away thats wasteful. Hears a little advice slice directly in the middle of the bone follow the line where the bone and meat is connected and seperated it from the bone close to scraping the meat off than finish the way you did.
Luckily you have dark soy sauce more or less, it looks like.. Also if you have mixed peppercorn, you have white pepper.
Am i missing something dark soy cant really be just soy sauce with sugar it tastes so much different, and white pepper i cant speak on but i do have both that and dark soy in the kitchen for recipes like this.
You and I have a completely different definition of the word "simple". I didn't see anything simple about this.
There’s a “Recall” on that Brand of Air-Fryer!! They can “Catch on Fire!” 🆘🆘🙏🔥🔥🔥
Jokes on you! I have extremely expired white pepper from a recipe I was going to cook two years ago that I never did in the very back of my spice cabinet.
I’ve done chicken thighs similar to this before and even if I precooked them 20 min on the pan plus 15 min in the air fryer they came out a little undercooked inside
You should really invest in buying a rice cooker, totally worth it and it’ll change your experience with rice, the fluffy & hot texture will make you eat rice more than ever with most dishes ❤
"I don't have dark soy sauce or white pepper and you probably don't either"
*Both ingredients sitting in my pantry in bulk cuz they are staples in most Asian houses*
you have 5 spice but no White pepper???!!! Jeez. BTW thats the primary flavor of hot and sour soup other than the sour part
white pepper and dark soy sauce not hard to come by my guy. Don't project your inability to collect ingredients on viewers
I've got dark soy and white pepper plus I'm white. But I'm not American so that's my advantage hahaha
Is it uncommon for non-asian home cooks to have dark soy sauce or white pepper in the kitchen? I'm not asian but I have both and use them quite a bit in many pretty normal recipes
How could this be changed to chicken breast? (Neurodivergents in the house. Dark meat is an ick.)