We really loved this chicken recipe, my friends, Have fun with this one, and always remember that freestyling and tailoring to your own taste is encouraged and much more fun as well...HAPPY COOKING!!
You know what always confuses me about those channels that have titles like " I cook this three times a week " and " I make this for my husband every other day " is, the person who runs that channel must eat about a thousand meals a week based on their claims.
My favourite was a Chinese one that always badly translated to something along the lines of, “the children always come running hungry smelling this cow”. The poor kids were always running and dropping whatever else they were doing to eat.
I hate reaction content. But the fact that you actually remake the recipes after watching them to confirm or dismiss your concerns is how food reaction content SHOULD be. Keep up the good work, Sonny!
Lol like that weirdo vincenzo. Honestly ive cooked a ton of italian dish the authentic way, and then cooked it my way. And 10/10 times i’d choose my way.
I tried this recipe. I agree, the Oregano doesn't do much, I added ginger paste to the sauce and I think it added a very nice tangy flavor to it. I unfortunately didn't cook my potatoes long enough before adding the chicken so they were just a little underdone, but my family said the chicken was in the top 5 chickens I've ever made, so I give it my seal of approval.
fun fact, cutting carrots that way in Japan is called Rangiri. Holding a potato with the fork while peeling has just solved every problem I have ever had with trying to avoid peeling my fingers!
A traditional peeler, though, is double-bladed. So, you simply need to leave it in constant contact with the vegetable you are peeling and work it back and forth -- turning the veg as needed. You cannot peel your fingers this way because the peeler never leaves the surface of the veg. It's also *much* faster than pushing the peeler away, picking it up, resetting it, and pushing it away again.
That fork trick is epic and it's new to me. It surpasses the "push the tomato paste out of the can with the remaining lid" hack which I figured out years before seeing Guy Fieri recommend it.
An alternative to waiting on the dried herbs (and one I think is superior) is to rub them under the chicken skin. That way they cook directly into the meat AND they season the skin from the inside, all the while not burning.
It’s generally best practice to add your aromatics after you are done with the searing process. There is no benefit whatsoever in adding them before searing.
I made this dish tonight with some adjustments. I added twice the garlic, added an additional TBS of soy sauce, and a TBS of minced ginger. The sauce by itself tasted very salty, but combined in the final dish was just right. The wife and I agreed that this recipe is a keeper!
I feel like i am finally becoming a seasoned pro home cook having watched videos from you, Adam Ragusea etc over the years! I made this dish two days ago and I did not add the oregano at that stage for exactly the same reason! I also cut the honey portion by half! It is exactly what you suggested! The wife loved it although I’ll personally give it an 8!
Couple things. 1, I can't wait for more vidoes in this new series! 2 would you be open to followers sending you recipes to try? 3 the spirit bomb was hilarious!!!! Anyway I love your videos man!
I made this today and omitted the oregano as recommended and it was absolutely fantastic. I don’t usually cook a new recipe for the fam without my own test run first but this was a Sunday lunch home run all the way
Looks really good. A thought on the chili sauce- in the original video it looked more like a Sambal style sauce - that thicker chili garlic sauce rather than the sweeter chili sauce. The sambal style sauce is pretty common in household German cooking.
Oh my gosh, I love the new look!!!!!🥰 You look amazing Sonny! I'm so glad that the algorithm brought you back to me! Thanks for the recipe because, I'm definitely going to make it! ❤❤❤❤❤
Wow! I’ve actually made this twice in the last couple of months (what are the odds?) (no, not four times in the last week!) and it was a HUGE hit both times! I just don’t have a sophisticated enough palate to make the adjustments on the fly like you do. Thank you for the ideas!
I just made this and I used a little garlic powder and smoked paprika with a little white vinegar and olive oil to marinate my chicken for about 30 minutes. I added four tbs of soy sauce and a little extra salt and it came out so good. Oh, I also used five tbs of butter instead of one. Salted butter. I recommend. My partner and I loved it.
Made this last night and it is amazing - highly recommend! The only thing I changed was to sprinkle oregano right before I put the pan in the oven as suggested.
I really like the idea of this series. I'm always looking for new recipes and I see a lot of these videos like the one you watched, but never too sure if they really are as good as they look. I'll definitely be keeping an eye out for more of your "We'll See About That" videos.
I make this recipe sometimes for my wife. However, my pan sauce is soy sauce, balsamic, lemon juice, honey, s&p, a little bit of chili pepper flakes, dijan mustard and some ketchup. Whisk together, refrigerate while making rest of meal. Reduce on pan. I think it’s much better than the odd Asian chili sauce
I made this... and it was good! Not that hard to make either. Wife and i agree that it was a touch sweeter than necessary, so I'll cut back a bit on the honey and chili sauce. I might add a bit of chicken broth to the veggie simmering step since my sauce turned out a little thick...or maybe I'll cover it for a while in the oven, or bake it for 25 minutes rather than 30.
I just made this, it came out great. I made some changes with the sauce based on what I had available. I didn't have the sweet chili sauce so I used "crispy hot chili sauce" (Asian). Didn't have honey, so I substituted pure maple syrup. Used low sodium soy sauce...fresh lemon juice. I didn't realize it was going into the oven at the end and realized the gold potatoes weren't going to cook through on stove top, so I covered the skillet (cast iron) to help steam them. I also microwaved the carrots before adding them to the pan which gave them a head start. So, everything didn't need to be in the oven as long. The veggies turned out super soft and absorbed all the flavors well. The chicken was good of course and the sauce was magnifique!
This is auch a great series! I always love your content. I think you should totally bring back the forgotten classics again. I loved the two videos you did on that and it would be great to see more of those videos.
I dig ThatDudeCanCook Pro tips for this recipe! I didn't have honey, much money, but I was Hungry!!!! The Sriracha I had on hand was the hot kind. I improvised with a few tbsp of grape jelly & cane sugar. All & all, I give this a thumbs up & another go!! Delicious! Thank you!!!
I absolutely LOVE, LOVE, LOVE ALL your ideas on tweaking the recipe! Great video, Sonny! I might make this but only with your tweaks. I could tell without making it that it would be too sweet, and I knew I’d want more acid, maybe skip the mustard? And more heat. Love the ginger idea, and, no I would not use the oregano at that stage (it just burns, so does a lot of things like garlic, paprika, etc.) It really is a kind of mash up of cuisines, isn’t it, but that seems to be the trend these days. Everybody is using maple syrup when they want sweet, Calabrian chili or chili crisp, or Sambol when they want heat, soy or anchovies anytime you want salt, even Italian, Mexican, whatever…and fish sauce seems to be the “all-purpose umami” for anything at all. (Not the fish sauce for me though, I just can’t go there…eewww). I think all this fusion is a result of RUclips cooking channels, all the exposure to different ingredients from different cultures it has given us, some good (some not, some just “fusion confusion! “) Great fun! Thanks Sonny!
I'm going to try this asap. I love chicken thighs and the veggies. Not trying to change the subject but one day I was hungry I pulled into this small country grocery store that also sold fried chicken. I saw some long odd-looking pieces that was all that was left. I ask what these are, she said we take chicken thighs. cut them down through the "V" bone and break them open, making a long looking drumstick. It was the best piece of chicken I have ever tasted. From then on, I always cut my chicken thighs like this. Great Chanell. Thanks, Les.
This is a great video. I love the pace and the commentary as you progress through the preparation. And taking your suggestions at the end to heart, I also think red pepper flakes would be a good addition. Now I need to try this for myself. It looks interesting to say the least, although like you I'll skip the oregano sprinkles prior to searing.
This dish works great in a slow cooker, that is how I've done it before. I've had it a couple times and have reduced the amount of sweet chili sauce and added a little more honey and some chili flakes for a little more bite.
Hard to go wrong with chicken carrots potatoes ,even onion if you want, with a saucey dish like this. You could probably add the herbs to stage 2 ,the pan bake , for savory.
Hey Chef I love food, so thank you very much! As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute! Challenge: 1. Cheeseburger Ramen 2. Pizza Ramen My Recipe: *CB Ramen Step1 - Make a cheeseburger, add noodles *Pizza Ramen Step 1 - Make a pizza, add noodles May your culinary skills thrive
Allright it’s in the oven. Great succes, my daughters had a friend come over, so we all tried it for the first time. It’s a keeper. It’s like an Asian beef bourguignon but with chicken.
OOF! Big score. This one is probably one of the nicest looking ones of this series that I've seen so far. I love chicken thighs, they seem pretty under rated.
Chicken thighs are extremely popular! They account for most of the chicken recipes I’ve seen everywhere recipes and cooking can be found. They’re very much appreciated!
I didn't peel the potatoes and added more soy sauce, added cayenne and ground ginger and I think it came out great! I hope to try the recipe again with some lemongrass 😊
Hey... Love your channel. All you said about the sweetness is spot on and for any german recipe you need to take in consideratdon one thing only. Usually german recipes have the tendency to be sweet. They even eat mashed potatoes with sour cherry compote sauce. But I will try this recipe with less sweetness. Thank man and keep up with a great channel.
Made this recipe last night for my family. It was absolutely delicious and will be going into the meal rotation for sure. Changed a couple of things….. my family prefers chicken breast so I pounded them to an even thickness and cut them in half before browning them. I also didn’t have lemon juice to I substituted it with a splash of seasoned rice vinegar. I also sliced some corn on the cobb into about 1 inch thick rounds and threw those in. It was great. Served it with some rice and bread. Fantastic! Thanks Sonny!
When we first made the sauce we thought it was way to sweet, the next time we just added enough honey for flavour added cane vinegar to balance the sweet, added abit more soy sauce again to help balance the sweetness, switched the lemon juice for lime juice and finally added a pinch or two of msg. In the main dish we went heavy on the onions, as a family we just really like onions, rather than just garlic we too chefs suggestion and added grated ginger, we put in the oregano when we returned the chicken to the pan and added the sauce. We have also made a version where we did not put potatos in the pan and served it over white rice, we also like to serve it with bratkartoffeln german fried potatos, bacon, onions, with marjoram and caraway seed for the full german flavour. Thanks for this review and the series it is good idea, Take care, God bless one and all.
My mother is a "master chef" with a paring knife in peeling potatoes, cucumbers, apples etc. Her mother did it by hand and my mother has done it by hand since she was a kid, and she's quick too. I've never been able to do it without taking chunks out of the potatoes.
Agreed on the oregano; I'd add it later, definitely after the sear. For my twist... I'm thinking of grilling the chicken for the sear and adding that to the veggies and fancy sauce
Hey Sonny. I have always enjoyed your videos. I gotta say though, I enjoyed you sharing your recipes more than I have been enjoying these reaction types. If I could make a suggestion, how about a few videos that have recipes that involve homegrown vegetables? I know my garden is popping off right now and I could use some more ideas for my tomatoes, cucumbers and peppers.
Newly Retired as of August’23…. Newly Single…Moved south out of New England 🌞…2 BR….2 Bath Apartment w/ gym, Pool, Ball courts…. Peace Of Mind is PRICELESS !!! 😎
I rarely watch any cooking vids but did see ad make hers 2 weeks ago. I did do a bit of freestyling but not radically. I liked it. Better yet, my sons ate it all.
If it were me, I would have put the oregano in with the onions because the water the onions give off will extract the flavor without burning the herbs, but a little singed oregano never hurt anyone. The sauce is a riff on a barbecue sauce, so it works with the chicken and vegetables better than you'd expect. My partner's mother used to bake chicken, carrots, potatoes, onions, and barbecue sauce in foil, no browning involved, but she was cooking for a husband, 5 kids, and usually their BFs/GFs, so mostly, she went with cheap and easy. Thirty-five years later, I'm still making it her way for my partner for nostalgia reasons.
Been using a very similar sauce to finish my roast chicken for a while: 1/3 c sweet & sour sauce, 1T soy, 1T brown mustard. Baste on 10 min before done
I will say the cheap plastic peeler is , for the price VS use and the job it does, is the best bang for your buck of any kitchen utensil you will ever buy. They are literally 1-2$ and they work way better than any other peeler you can buy.
Thank you for making this video. I like the way that you followed the original recipe to the letter but gave comments as to how each additional ingredient changed the flavor profiles of the sauce. Also that you would not add the oregano directly to the chicken before searing it but rather later in the video. I also really liked how you made recommendations on how you would this recipe better. And most of all how you encourage us to make it our own with other ingredients. I am curious if you were thinking about doing a remake of this video with a this is how I would make this recipe, or as a series this is how I would remake this recipes. Just a though. Thank you again and keep up the good work.
That sauce does look good! I think maybe I'd reduce it a bit, as it looks a little loose to me. I'm going to have to try this. (PS: that carrot slicing technique is called "Ran-giri.")
wow that really does look delicious I might have to tweak it a little cause I don't have all the ingredients 🤷♀️ but I am planning on having chicken thighs tonight that's what drew me to this channel 🤜🤛
All I saw was the delicious food. Having chicken tomorrow, need a recipe. May have to go shopping to get ingredients from this one. Food looks amazing.
Looks amazing. i think the logic behind the dried oregeno flakes. Some might like the visual aspect of the dark black spots. Might add for some on the visual aspect. So long as it doesnt hurt the taste I dont see an issue. though if you actually want a little oregeno just add it with potats,carrots, garlic
A great idea for these videos is to make a second version of these dishes with your changes to the techniques/ingredients and see if that improves on the dish.
I heard you said sweet Chilli sauce when you added the Asian Chilli. Based on how hers looked it didn’t seem she used the sweet type just the spicy type. Maybe that’s what would cut down on the sweetness? Just a thought
i tried this recipe today and everyone loved it. I had some minor issues with precise measuring of the honey, sweet chili sauce, and soy sauce. Regardless, the result was delicious. Thanks Sonny!
in the original video it looked like regular house mustard instead of dijon and (xo) chili sauce rather then sweet chili. I would prefer the dijon and the xo or just a richer balanced spiced chili because of course that honey is powerhousing. Nice fun dish to cook though, great starter meal for the amateur home cooks!
We really loved this chicken recipe, my friends, Have fun with this one, and always remember that freestyling and tailoring to your own taste is encouraged and much more fun as well...HAPPY COOKING!!
Can you make MOB kitchen's Marmite chicken it's crazy good and I'd love to see what you think
I'm curious, what sort of recipes are ok to use dried herbs? Something that simmers for a long time perhaps?
@@katlis I would guess stews and sauces are a good application. Also slow roasted or braised meats might be safe as well.
where is that potato peel vidddddddd
@@jsnadrian ruclips.net/video/y7OTNLcOMBM/видео.html
You know what always confuses me about those channels that have titles like " I cook this three times a week " and " I make this for my husband every other day " is, the person who runs that channel must eat about a thousand meals a week based on their claims.
I like this comment so much, I like it at least 4 times per week
and plot twist, they're not married!! lol
I do wonder if the recipes are submitted to the channel and that’s what is in the description they receive
the titles are obviously clickbait, but the recipes are mostly legit.
My favourite was a Chinese one that always badly translated to something along the lines of, “the children always come running hungry smelling this cow”. The poor kids were always running and dropping whatever else they were doing to eat.
I hate reaction content. But the fact that you actually remake the recipes after watching them to confirm or dismiss your concerns is how food reaction content SHOULD be.
Keep up the good work, Sonny!
thanks!
Agreed
Lol like that weirdo vincenzo. Honestly ive cooked a ton of italian dish the authentic way, and then cooked it my way. And 10/10 times i’d choose my way.
I tried this recipe. I agree, the Oregano doesn't do much, I added ginger paste to the sauce and I think it added a very nice tangy flavor to it. I unfortunately didn't cook my potatoes long enough before adding the chicken so they were just a little underdone, but my family said the chicken was in the top 5 chickens I've ever made, so I give it my seal of approval.
fun fact, cutting carrots that way in Japan is called Rangiri. Holding a potato with the fork while peeling has just solved every problem I have ever had with trying to avoid peeling my fingers!
A traditional peeler, though, is double-bladed. So, you simply need to leave it in constant contact with the vegetable you are peeling and work it back and forth -- turning the veg as needed.
You cannot peel your fingers this way because the peeler never leaves the surface of the veg.
It's also *much* faster than pushing the peeler away, picking it up, resetting it, and pushing it away again.
For real, I never cut my finger but I find so scary to peel potatoes with peeler
I feel like an idiot for never thinking of the fork technique lol. It’s so obvious.
@@mhicaoidh1the way I cut myself is by the peeler slipping. I will definitely try the fork!
That fork trick is epic and it's new to me. It surpasses the "push the tomato paste out of the can with the remaining lid" hack which I figured out years before seeing Guy Fieri recommend it.
Imagine if this series had a "This is how I would make this" second act in each episode
I've been thinking the same thing!!
But he says in the end how he would adjust it 🤷♂️
Making the recipe AND offering variant recommendations is incredibly helpful and encourages experimentation. Good stuff.
An alternative to waiting on the dried herbs (and one I think is superior) is to rub them under the chicken skin. That way they cook directly into the meat AND they season the skin from the inside, all the while not burning.
Great idea but then detached area of skin will shrivel. Better to use ground oregano and make SPGO, put it in a shaker and shake it where you wanna.
This is what I do all the time.
@@TheModeRed better to be shriveled and crispy than to be rubbery like in the video
I’m sure he’s well aware as a chef, lol
It’s generally best practice to add your aromatics after you are done with the searing process. There is no benefit whatsoever in adding them before searing.
I make this all the time and lately have been using Butternut squash in addition to the carrots and potatoes and it pairs really well!
Chopped sweet potatoes would be even better.
I made this dish tonight with some adjustments. I added twice the garlic, added an additional TBS of soy sauce, and a TBS of minced ginger. The sauce by itself tasted very salty, but combined in the final dish was just right. The wife and I agreed that this recipe is a keeper!
I feel like i am finally becoming a seasoned pro home cook having watched videos from you, Adam Ragusea etc over the years! I made this dish two days ago and I did not add the oregano at that stage for exactly the same reason! I also cut the honey portion by half! It is exactly what you suggested! The wife loved it although I’ll personally give it an 8!
Poor Etcetera. Never the bride.
Couple things. 1, I can't wait for more vidoes in this new series! 2 would you be open to followers sending you recipes to try? 3 the spirit bomb was hilarious!!!! Anyway I love your videos man!
I made this today and omitted the oregano as recommended and it was absolutely fantastic. I don’t usually cook a new recipe for the fam without my own test run first but this was a Sunday lunch home run all the way
Dude I love these videos of you trying RUclips recipes
happy to hear!
Looks really good. A thought on the chili sauce- in the original video it looked more like a Sambal style sauce - that thicker chili garlic sauce rather than the sweeter chili sauce. The sambal style sauce is pretty common in household German cooking.
It is? Wow, learn something new everyday!
This 100% it’s the wrong sauce
Oh my gosh, I love the new look!!!!!🥰 You look amazing Sonny! I'm so glad that the algorithm brought you back to me! Thanks for the recipe because, I'm definitely going to make it! ❤❤❤❤❤
Wow! I’ve actually made this twice in the last couple of months (what are the odds?) (no, not four times in the last week!) and it was a HUGE hit both times! I just don’t have a sophisticated enough palate to make the adjustments on the fly like you do. Thank you for the ideas!
I just made this and I used a little garlic powder and smoked paprika with a little white vinegar and olive oil to marinate my chicken for about 30 minutes. I added four tbs of soy sauce and a little extra salt and it came out so good. Oh, I also used five tbs of butter instead of one. Salted butter. I recommend. My partner and I loved it.
Made this last night and it is amazing - highly recommend! The only thing I changed was to sprinkle oregano right before I put the pan in the oven as suggested.
I really like the idea of this series. I'm always looking for new recipes and I see a lot of these videos like the one you watched, but never too sure if they really are as good as they look. I'll definitely be keeping an eye out for more of your "We'll See About That" videos.
I make this recipe sometimes for my wife. However, my pan sauce is soy sauce, balsamic, lemon juice, honey, s&p, a little bit of chili pepper flakes, dijan mustard and some ketchup. Whisk together, refrigerate while making rest of meal. Reduce on pan.
I think it’s much better than the odd Asian chili sauce
Thanks I may do it this way.
I made this... and it was good! Not that hard to make either. Wife and i agree that it was a touch sweeter than necessary, so I'll cut back a bit on the honey and chili sauce. I might add a bit of chicken broth to the veggie simmering step since my sauce turned out a little thick...or maybe I'll cover it for a while in the oven, or bake it for 25 minutes rather than 30.
I cant wait to make this. I think I will add the ginger...that just sounds like a great combo. Thanks as always.
I just made this, it came out great. I made some changes with the sauce based on what I had available. I didn't have the sweet chili sauce so I used "crispy hot chili sauce" (Asian). Didn't have honey, so I substituted pure maple syrup. Used low sodium soy sauce...fresh lemon juice. I didn't realize it was going into the oven at the end and realized the gold potatoes weren't going to cook through on stove top, so I covered the skillet (cast iron) to help steam them. I also microwaved the carrots before adding them to the pan which gave them a head start. So, everything didn't need to be in the oven as long. The veggies turned out super soft and absorbed all the flavors well. The chicken was good of course and the sauce was magnifique!
This is auch a great series! I always love your content. I think you should totally bring back the forgotten classics again. I loved the two videos you did on that and it would be great to see more of those videos.
Thanks!
Thank you!
Your German is excellent. „Schneller Koch“ means „fast chef“👌
lol no way!
So a muscular chef could have a channel called "Koch Diesel"
@@TheModeRed Chef Diesel ; or koch being the imperative form of kochen (to cook) -> "cook Diesel !"
SUch a service you are providing us, dear Sonny! Glad to know that you really love us!!!
Absolutely admire how humble you are - love watching these videos
I dig ThatDudeCanCook Pro tips for this recipe! I didn't have honey, much money, but I was Hungry!!!! The Sriracha I had on hand was the hot kind. I improvised with a few tbsp of grape jelly & cane sugar. All & all, I give this a thumbs up & another go!! Delicious! Thank you!!!
I absolutely LOVE, LOVE, LOVE ALL your ideas on tweaking the recipe!
Great video, Sonny! I might make this but only with your tweaks. I could tell without making it that it would be too sweet, and I knew I’d want more acid, maybe skip the mustard? And more heat. Love the ginger idea, and, no I would not use the oregano at that stage (it just burns, so does a lot of things like garlic, paprika, etc.)
It really is a kind of mash up of cuisines, isn’t it, but that seems to be the trend these days. Everybody is using maple syrup when they want sweet, Calabrian chili or chili crisp, or Sambol when they want heat, soy or anchovies anytime you want salt, even Italian, Mexican, whatever…and fish sauce seems to be the “all-purpose umami” for anything at all. (Not the fish sauce for me though, I just can’t go there…eewww).
I think all this fusion is a result of RUclips cooking channels, all the exposure to different ingredients from different cultures it has given us, some good (some not, some just “fusion confusion! “)
Great fun! Thanks Sonny!
If fish sauce is used properly, you wouldn't even know it was in there.
I'm going to try this asap. I love chicken thighs and the veggies. Not trying to change the subject but one day I was hungry I pulled into this small country grocery store that also sold fried chicken. I saw some long odd-looking pieces that was all that was left. I ask what these are, she said we take chicken thighs. cut them down through the "V" bone and break them open, making a long looking drumstick. It was the best piece of chicken I have ever tasted. From then on, I always cut my chicken thighs like this. Great Chanell. Thanks, Les.
This is a great video. I love the pace and the commentary as you progress through the preparation. And taking your suggestions at the end to heart, I also think red pepper flakes would be a good addition. Now I need to try this for myself. It looks interesting to say the least, although like you I'll skip the oregano sprinkles prior to searing.
I'm so happy I found your channel - You are amazing to watch. Thank you for being informative & entertaining!
Every time I see one of these videos all I want to do is cook. Thanks very much for posting - please keep it going!
Yeah I definitely would add some gochujang, ginger, and some vinegar to spice things up. Yummm thanks for the review!!!
This dish works great in a slow cooker, that is how I've done it before. I've had it a couple times and have reduced the amount of sweet chili sauce and added a little more honey and some chili flakes for a little more bite.
Best part are some of your tips about cutting and peeling. Thanks!
What's up dude? I wanted you to know that your videos are something I most look forward to on here, keep up the great work 👌
Hard to go wrong with chicken carrots potatoes ,even onion if you want, with a saucey dish like this. You could probably add the herbs to stage 2 ,the pan bake , for savory.
Hey Chef
I love food, so thank you very much!
As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen - at some point - a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute!
Challenge:
1. Cheeseburger Ramen
2. Pizza Ramen
My Recipe:
*CB Ramen
Step1 - Make a cheeseburger, add noodles
*Pizza Ramen
Step 1 - Make a pizza, add noodles
May your culinary skills thrive
Allright it’s in the oven.
Great succes, my daughters had a friend come over, so we all tried it for the first time. It’s a keeper. It’s like an Asian beef bourguignon but with chicken.
OOF! Big score. This one is probably one of the nicest looking ones of this series that I've seen so far. I love chicken thighs, they seem pretty under rated.
Chicken thighs are extremely popular! They account for most of the chicken recipes I’ve seen everywhere recipes and cooking can be found. They’re very much appreciated!
I didn't peel the potatoes and added more soy sauce, added cayenne and ground ginger and I think it came out great! I hope to try the recipe again with some lemongrass 😊
Just tried this. Really awesome. My picky 7 year old kept asking for more
You are my new favorite RUclips chef. You crack me up and your recipes are fire.
Hey... Love your channel. All you said about the sweetness is spot on and for any german recipe you need to take in consideratdon one thing only.
Usually german recipes have the tendency to be sweet. They even eat mashed potatoes with sour cherry compote sauce.
But I will try this recipe with less sweetness.
Thank man and keep up with a great channel.
Depends on the area of Germany. Don’t make blanket statements about a country with several different subcultures. Bißt a dep?
Made this recipe last night for my family. It was absolutely delicious and will be going into the meal rotation for sure. Changed a couple of things….. my family prefers chicken breast so I pounded them to an even thickness and cut them in half before browning them. I also didn’t have lemon juice to I substituted it with a splash of seasoned rice vinegar. I also sliced some corn on the cobb into about 1 inch thick rounds and threw those in. It was great. Served it with some rice and bread. Fantastic! Thanks Sonny!
Skip the salt, use chicken bone broth.
Try adding a little celery, tomato and mushrooms and maple syrup.
When we first made the sauce we thought it was way to sweet, the next time we just added enough honey for flavour added cane vinegar to balance the sweet, added abit more soy sauce again to help balance the sweetness, switched the lemon juice for lime juice and finally added a pinch or two of msg. In the main dish we went heavy on the onions, as a family we just really like onions, rather than just garlic we too chefs suggestion and added grated ginger, we put in the oregano when we returned the chicken to the pan and added the sauce. We have also made a version where we did not put potatos in the pan and served it over white rice, we also like to serve it with bratkartoffeln german fried potatos, bacon, onions, with marjoram and caraway seed for the full german flavour. Thanks for this review and the series it is good idea, Take care, God bless one and all.
I find just sweet chili and Dijon make for like a spicy honey mustard combo.
My mother is a "master chef" with a paring knife in peeling potatoes, cucumbers, apples etc. Her mother did it by hand and my mother has done it by hand since she was a kid, and she's quick too. I've never been able to do it without taking chunks out of the potatoes.
One of my family's fav dishes is a "maple dijon chicken"! the sauce for it is maple, dijon, soy, olive oil, and garlic!
I've bought a few of the product recommendations you've made, including these peelers, and you never disappoint, TDCC!
Agreed on the oregano; I'd add it later, definitely after the sear. For my twist... I'm thinking of grilling the chicken for the sear and adding that to the veggies and fancy sauce
Just made this and was really surprised by how good it turned out.
Hey Sonny. I have always enjoyed your videos. I gotta say though, I enjoyed you sharing your recipes more than I have been enjoying these reaction types. If I could make a suggestion, how about a few videos that have recipes that involve homegrown vegetables? I know my garden is popping off right now and I could use some more ideas for my tomatoes, cucumbers and peppers.
seasoning, noun: an ingredient or mixture of ingredients added to a dish to enhance or add to its flavor
This guy is the best in the world. I have learned so many techniques just by watching this channel. Perfection.
WOW! This looks so flavorful and delicious!
Been trying out some of these you've re-created, good stuff!
Newly Retired as of August’23…. Newly Single…Moved south out of New England 🌞…2 BR….2 Bath Apartment w/ gym, Pool, Ball courts…. Peace Of Mind is PRICELESS !!!
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I rarely watch any cooking vids but did see ad make hers 2 weeks ago. I did do a bit of freestyling but not radically. I liked it. Better yet, my sons ate it all.
You both are a great team. Love the vids gents.
If it were me, I would have put the oregano in with the onions because the water the onions give off will extract the flavor without burning the herbs, but a little singed oregano never hurt anyone. The sauce is a riff on a barbecue sauce, so it works with the chicken and vegetables better than you'd expect. My partner's mother used to bake chicken, carrots, potatoes, onions, and barbecue sauce in foil, no browning involved, but she was cooking for a husband, 5 kids, and usually their BFs/GFs, so mostly, she went with cheap and easy. Thirty-five years later, I'm still making it her way for my partner for nostalgia reasons.
These German cooking channels are usually pretty grandma-style food.
Like, 1960's grandma.
The sauce throws an adventurous twist on this one.
Always enjoy your videos. Thank you.
Been using a very similar sauce to finish my roast chicken for a while: 1/3 c sweet & sour sauce, 1T soy, 1T brown mustard. Baste on 10 min before done
I view salt and black pepper as mediums(usually happy ones). They bring things together.
I will say the cheap plastic peeler is , for the price VS use and the job it does, is the best bang for your buck of any kitchen utensil you will ever buy.
They are literally 1-2$ and they work way better than any other peeler you can buy.
Its clear that the most difficult part of making your videos is finding new and creative ways to destroy that fridge. I appreciate it, sir.
I found a couple of your observations particularly useful this video.
Thanks chef. Regards from London
Made this tonight for my very picky eater husband. He loved it and so did the rest of the family! 10/10 will make again without the burnt oregano.
Looks sooo tasty. Dude, your fridge ain't stupid, it put up a force field while you were were charging up. Thanks from Colorado.
Thank you for making this video. I like the way that you followed the original recipe to the letter but gave comments as to how each additional ingredient changed the flavor profiles of the sauce. Also that you would not add the oregano directly to the chicken before searing it but rather later in the video. I also really liked how you made recommendations on how you would this recipe better. And most of all how you encourage us to make it our own with other ingredients. I am curious if you were thinking about doing a remake of this video with a this is how I would make this recipe, or as a series this is how I would remake this recipes. Just a though. Thank you again and keep up the good work.
Use a razor 🪒 for the for the baby chia stubb after the clippers!!! Thanks for sharing your tips
A good idea would be to de-glaze the pan before adding the onions with a table-spoon of wine which adds to the flavor.
Made this tonight and it was pretty good. A few modifications and will be mine. Oregano was added to the veggies.
Two thumbs up for the fork in the potato peeling tip!
This is a good channel because I always wondered how good those recipes are. This one I will try. Good content 👍🏻
Thanks for the fork in the potato tip!
Definitely the best chef on the tube!
The mustard in the sauce was odd tho, never cooked mustard before, I wonder if it added anything to the flavor
Love your channel bro❤ every video brings solid smiles
That sauce does look good! I think maybe I'd reduce it a bit, as it looks a little loose to me. I'm going to have to try this. (PS: that carrot slicing technique is called "Ran-giri.")
you certainly could! I would just remove the vegetables while that's going on though otherwise they may over cook
@@thatdudecancook yes, absolutely!
Much like your order of critiquing, then following recipe, then critiquing again. Works super well.
wow that really does look delicious I might have to tweak it a little cause I don't have all the ingredients 🤷♀️ but I am planning on having chicken thighs tonight that's what drew me to this channel 🤜🤛
All I saw was the delicious food. Having chicken tomorrow, need a recipe. May have to go shopping to get ingredients from this one. Food looks amazing.
the soy sauce with the mustard is going to be fascinating to taste. Great upload mate.
Looks amazing. i think the logic behind the dried oregeno flakes. Some might like the visual aspect of the dark black spots. Might add for some on the visual aspect. So long as it doesnt hurt the taste I dont see an issue. though if you actually want a little oregeno just add it with potats,carrots, garlic
A great idea for these videos is to make a second version of these dishes with your changes to the techniques/ingredients and see if that improves on the dish.
I heard you said sweet Chilli sauce when you added the Asian Chilli. Based on how hers looked it didn’t seem she used the sweet type just the spicy type. Maybe that’s what would cut down on the sweetness? Just a thought
I grill my steaks with oregano, yes it burns but I like that flavor.
did this recipe with ginger and damn, it was delicious!
i tried this recipe today and everyone loved it. I had some minor issues with precise measuring of the honey, sweet chili sauce, and soy sauce. Regardless, the result was delicious. Thanks Sonny!
I love how the recipes almost always come out really good lol.
Homie over there was about to buss.
yeah, dry spices beforehand is a no-go _dropkicksfridge_ ;)
really liked the dish, easy to make during the week . ... thanks
in the original video it looked like regular house mustard instead of dijon and (xo) chili sauce rather then sweet chili. I would prefer the dijon and the xo or just a richer balanced spiced chili because of course that honey is powerhousing. Nice fun dish to cook though, great starter meal for the amateur home cooks!
Loved this video Sonny. Going to make this