I've been pleasantly surprised by a lot of these viral RUclips chicken recipes but this one is a MUST TRY, If you don't want to debone chicken thighs I see no problem just buying them without, although you are getting bonus points from me if you choose to debone yourself....HAPPY COOKING!!
As an ardent follower of your channel, I would like to request you do some whole meals with tips on prep and timing so it can all be served hot on warmed plates. Healthy choices would be a bonus but not necessary.
Love watching your videos..I started cooking when I was 6 years old,, Little did I know at that time,, But it's a good thing I did because I would end up raising myself from 9 years old on..I am now 62 years old..Raising myself from such an early age,, I had to learn to make something out of nothing & be a very good shopper,, These attributes would end up being very important to making me a good cook..I have to say though that many of these "Viral" And/Or "New" recipes make me chuckle,, Because so many of them I've been making for 20-30+ years (Or something extremely similar) I know with your many years of cooking experience,, That you are more than aware that many "New" dishes are actually just re-boots/tweaked dishes of the past..May life always find you well and smiling my cooking/food lovin' friend.
I cant cook at all and dont know shiet about what is actually talked about in this channel, I just like the "now lets go" part of the videos, its my favourite... It inspires me to just go and do it, whatever it is.
@Radii_DC Even if you can't cook at the moment,, I would encourage you to try,, Just start off with easier dishes & work your way up from there. You will find it to be very gratifying & enjoy the prideful feeling of knowing you cooked it yourself.
I've been cooking professionally for over 20 years. You sir, have one of the BEST cooking channels I have ever seen, and are an excellent teacher. Subd
What i love most about this series is how you blind react, but also how you follow the recipe as best as you can and while you do stuff, you give the tips on how you’d do stuff; rather than just do it
This is pretty much a recipe I've grown up cooking in a Vietnamese family. I prefer the ones we make at home though. Marinating nit for a few hours and adding mushroom seasoning makes it even better. You can use the extra sauce to caramelize it.
I just made this and changed a couple of things. First, I mixed soy sauce, brown sugar, 2 tbl. lime juice, and black pepper. Then I added the thighs, coated thoroughly, and let them sit while I got everything else set up. Cooked the chicken on med-high with Avocado oil, maybe 4 minutes on each side (125 deg.) and then set aside. I turned them several times. Poured off most of the oil and I took Sonny's suggestion about the sauce. Heat on med and added 2 tbl. butter, 2 tbl. minced garlic, 1 tbl. minced lemongrass. When the butter melted, stirred 30-40 seconds until consistent and put the soy sauce mix in. Mixed until consistent and then added the chicken back in. Flipped the chicken to coat it well and covered. Low heat for 4 minutes, remove lid, turn and coat chicken again. I simmered the chicken another 4-5 minutes and the sauce was getting thick. Put the chicken on a plate, sliced into 1/3" strips and poured the sauce on top. This is WONDERFUL chicken. If I paid for this in any restaurant I'd be thrilled. Very easy and very, very good :)
Oh and if you want to simulate the taste of calamansi. Get the juice 2 limes and add the juice of a quarter orange. It should be quite similar in cooking, not so much raw
This dish has a name....it's called Mang Inasal Chicken (a Filipino rendition of Thai lemongrass grilled chicken called Gai Yang) ...now that you know, look for all other recipes of Mang Inasal Chicken online, try the highly rated ones and see which recipe is the best! It tastes really good drizzled with garlic chili oil just after cooking, and dipped in lime-soy sauce.
That base will always be a banger! It's similar to korean barbecue minus the lime juice and lemongrass. Ginger is a must yessss and I might add some gochujang for that spicy kick. Yummm thanks for sharing your pro tips!
After watching this, I went out and bought some lemongrass (only ingredient I didn’t have) and made this last night. I also made a side of rice. It was very easy and very good. Thanks!
Hi, Sonny! Calamansi is pronounced kah-lah-mahn-SEE (all “a” vowels pronounced like in the word “La”, and a strong short accent on the last syllable) Calamansi are available in the produce section of pretty much any Asian market. Calamansi is more closely related to the mandarin and kumquat than the lime. If you get a chance, get some calamansi and then make the same dish, subbing out lime for calamansi in one and using calamansi in the other. The flavor difference is significant. Source: I have been married to a wonderful Filipina for the past 17 years.
As a huge calamansi fan, I have to say that I have never seen the fruits available in any markets, Asian or otherwise. This might be a regional thing. I'm in New York. Every once in a while, I'll find a bottle of juice extract though. But I did manage to get 2 small calamansi trees this year!
That "de-boning a whole chicken, making a sauce from the bones and roast the whole chicken" sounds appealing. Would you consider making a video on that?
Great video thanks for the info! I was just thinking out loud and thought I’d share with you that maybe if you took the lemongrass and brought it closer to a powder and use less of it but to be sure to coat the chicken that maybe you wouldn’t have to worry about the overbearing flavor and still get the better results. Just a thought hope you use it and hope it works.
Absolutely looks delicious!! I do a chicken and potatoes casarole. Brown my chicken cut red potatoes butter the dish lay the potatoes in then add salt black pepper and garlic powder then a 1/4 cup chicken broth cover with foil bake 350 until potatoes are done. Absolutely quick and easy and delicious.
Sonny, I fell in love with your channel when I first found you a couple of months ago and was hooked from "now let's go", and binge watched every single episode. Some several times even. I've also noticed how much you've grown. You keep getting better and better, and the look you now sport fits you to a T! The shaved or close-cut head, the goatee or 5'oclock shadow, such a neat and clean appearance! Bravo to you man. You and Marcus make a complete package and yes, I'm also jealous of his job and of your close friendship. Have to say though, I do miss sergeant Gilbert/Gillpepper, but hey, all things must change. Okay, about this recipe, this sounds a lot like Vietnamese style. My best friend and I go to a Vietnamese/Chinese restaurant every week and the flavor profile sound pretty identical to some of the dishes we order there. The place is a bit of a hole in the wall next to an Asian market, but the food is insanely delicious, very inexpensive and this sounds just like it. I often cook Asian dishes at home and have some lemon grass in the freezer, so this will be a great way to utilize it. Also, I live in Chicago, and I can imagine the lime juice is sufficient, but for those of us who live in areas with Asian markets, you can probably get calamansi. I've seen them here but didn't know what they could be used for. Now I do. Bravo brother, bravo!!! 👏🙂
LIVED ON GUAM FOR 17 YEARS AND HAD 17 CALAMANSI TREES. I SERIOUSLY MISSED THEM. THE SMELL FROM THE FLOWERS THEY PRODUCE BEFORE THE FRUIT IS AN ACT OF GOD.
The simplicity of this recipe is pretty amazing. I'm going to make this tomorrow night but I'm using bone-in, skin-on thighs. Can't wait to see a 9.6 result!!
@@Iconoclast1919 - Yes, the chicken turned out really great. For the most part I basically followed the recipe exactly, but I used bone-in, skin-on thighs. I'm not a fan of deboning chicken, so I cooked them bone-in (which my family prefers). So yes, I would tell you it's worth the effort, and no the sauce did not overly reduce because part of the time the skillet is covered. P.S., they also make lemongrass in squeeze tubes if you want to be really lazy :)
a life changer for deboning anything me was moving from a boning knife like you are using ( French style i think? ) i never got on with them to a Japanese Deba OMG makes it so much easier But i do count my fingers after each chicken .....
I remember seeing Sonny on tiktok once and watched him do his schnitzel recipe (which is phenomenal, who knew soy sauce was so versatile) and that was like 3 years ago now im subscribed and its definitely one of my better subscriptions.
Some of these videos are home cooks sharing weird recipes but this one looks like a professional made it…. Or at least a higher level enthusiast. Right when I saw that chunk of butter go in I knew. And Sonny even said, “..that’s a chef’s amount of butter..”
8:43 Marcus "works hard" and "earns his keep"! But does he work hard enough to offset those cals?? By the looks of it, in the face of UNIMAGINABLE hardship, he has overcome all odds and manages to survive this torture 😂
Deboned, skin-on whole chicken legs are a surprisingly common thing in parts of East Asia, I really wish they made it over here. Deboning them is quite satisfying but it's a lot less fun for the 4th one in a row.
I wonder if there us a reason, texture or fat or whatever, that they use the deboned legs. Like why not just use chicken thighs? I realize that the whole chicken's worth of parts may need to be used by a family, but I wonder why they wouldn't just use them as whole legs in a different dish. Is there something which makes leg meat more suited to the dish?
I'm jealous of Markus, cause he's the true definition of a Renaissance man... Not only does he get to be the 'videographer/food taster,' he ALSO carved that 'very sturdy looking' chair from that big ol' tree- talk about some 'mad skills!' (Bet he's also a nuclear physicist in his spare time, right?) 😁👍
My opinion on you is that you make cooking videos fun and enjoyable, not like those robots that don't kid around, I've only subscribed for the past couple of months and so far you get a double thumbs up from me and the dish that you made today i will try I'm a dark meat person but have a better half that isn't anyway my question to you is why do you and your partner beat up that refrigerator is it to take out frustration or that you aced the recipe, thanks again for making my day, Larry
Does freezing the chicken leg really make deboning easier? I would have guessed working with a softer fridge-temperature flesh was better. When I have to debone something, I do a few cuts and a lot of scraping/pulling.
Dear Dude, I’ve watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect. I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there’s a third wheel in……. Marcus. There, I said it. I’m sorry. I know that’s hard to read and comes off as mean but it’s the honest truth. I know he’s your bud and he does a great job and all but I don’t need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I’m not a noob. I know there’s somebody there filming everything - but dude, it’s getting to be the Sonny and Marcus show. I’ll still watch of course. You’re awesome. YOU’RE awesome.
My wife is Dominican, and this goes against everything I know about cooking, but I have learned to let go because it is so delicious. My wife gets oil super hot, then tosses in about two healthy tablespoons of cane sugar and “burns the sugar” (quite literally). Adds the chicken mind browns. Then adds salsa China, garlic, butter, and a tiny bit of apple cider vinegar plus lime juice. Returns the chicken and covers for what I think is wayyyyy to long and what to high of heat. But it is always awesome when she puts it on a plate.
Yes, that is called Pollo guisado(dominicano). She isn’t really doing the dish justice based on what you’ve said. If anything, she’s not even seasoning it correctly. But she’s definitely doing something well because you like it.
No, pollo guisado uses a lot of tomato paste in it…. And of course I skipped saying, salt, pepper, etc…. Was a RUclips comment not a recipe book entry.
@@Zepego-jk2iz exactly why I never sI’d it was pollo guisado…. I know the difference. Yo solamente estaba hablando del parte como ella queme el azúcar con el aceite verde Nantes que pone el pollo marinado en la olla.
I would have the big crushed chunks of lemon grass in the marinade and after removing chicken from the pan, reduce liquid with that chunk then strain, reduce, take off heat then toss in COLD butter and incorporate. Then pour sauce over chicken
Is it better to debone a chicken leg, or cook it with the bone, then debone later? I always thought the bone adds more fat and flavour when the marrow melts?
I've been pleasantly surprised by a lot of these viral RUclips chicken recipes but this one is a MUST TRY, If you don't want to debone chicken thighs I see no problem just buying them without, although you are getting bonus points from me if you choose to debone yourself....HAPPY COOKING!!
As an ardent follower of your channel, I would like to request you do some whole meals with tips on prep and timing so it can all be served hot on warmed plates. Healthy choices would be a bonus but not necessary.
Love watching your videos..I started cooking when I was 6 years old,, Little did I know at that time,, But it's a good thing I did because I would end up raising myself from 9 years old on..I am now 62 years old..Raising myself from such an early age,, I had to learn to make something out of nothing & be a very good shopper,, These attributes would end up being very important to making me a good cook..I have to say though that many of these "Viral" And/Or "New" recipes make me chuckle,, Because so many of them I've been making for 20-30+ years (Or something extremely similar) I know with your many years of cooking experience,, That you are more than aware that many "New" dishes are actually just re-boots/tweaked dishes of the past..May life always find you well and smiling my cooking/food lovin' friend.
I cant cook at all and dont know shiet about what is actually talked about in this channel, I just like the "now lets go" part of the videos, its my favourite... It inspires me to just go and do it, whatever it is.
@Radii_DC Even if you can't cook at the moment,, I would encourage you to try,, Just start off with easier dishes & work your way up from there. You will find it to be very gratifying & enjoy the prideful feeling of knowing you cooked it yourself.
Hey Sonny! Loved the fridge scene! 😂
What brand is that boning knife with the red kirinite(?) handle? It's purdy!
I make this 43 times a week, my family can't get enough of it!
😂
Didn't your mama teach you that polygamy is wrong??
I rarely give out likes but you earned one
pls tell me it's a typo and it's actually 4-3 times a week. if not you got a problem man
How many meals do you people eat every day???
I've been cooking professionally for over 20 years. You sir, have one of the BEST cooking channels I have ever seen, and are an excellent teacher. Subd
That’s definitely the first fridge attack that almost made me spit out my drink hahaha
I think the T-bag one did it for me
Also my new personal favorite 😂
Best fridge attack yet!
What i love most about this series is how you blind react, but also how you follow the recipe as best as you can and while you do stuff, you give the tips on how you’d do stuff; rather than just do it
This is pretty much a recipe I've grown up cooking in a Vietnamese family. I prefer the ones we make at home though.
Marinating nit for a few hours and adding mushroom seasoning makes it even better. You can use the extra sauce to caramelize it.
is this ga roti?
I've never heard that word so not sure. I googled it and it does look like it.@@utenalarosa
I just made this and changed a couple of things. First, I mixed soy sauce, brown sugar, 2 tbl. lime juice, and black pepper. Then I added the thighs, coated thoroughly, and let them sit while I got everything else set up. Cooked the chicken on med-high with Avocado oil, maybe 4 minutes on each side (125 deg.) and then set aside. I turned them several times. Poured off most of the oil and I took Sonny's suggestion about the sauce. Heat on med and added 2 tbl. butter, 2 tbl. minced garlic, 1 tbl. minced lemongrass. When the butter melted, stirred 30-40 seconds until consistent and put the soy sauce mix in. Mixed until consistent and then added the chicken back in. Flipped the chicken to coat it well and covered. Low heat for 4 minutes, remove lid, turn and coat chicken again. I simmered the chicken another 4-5 minutes and the sauce was getting thick. Put the chicken on a plate, sliced into 1/3" strips and poured the sauce on top.
This is WONDERFUL chicken. If I paid for this in any restaurant I'd be thrilled. Very easy and very, very good :)
Oh and if you want to simulate the taste of calamansi. Get the juice 2 limes and add the juice of a quarter orange. It should be quite similar in cooking, not so much raw
This dish has a name....it's called Mang Inasal Chicken (a Filipino rendition of Thai lemongrass grilled chicken called Gai Yang) ...now that you know, look for all other recipes of Mang Inasal Chicken online, try the highly rated ones and see which recipe is the best! It tastes really good drizzled with garlic chili oil just after cooking, and dipped in lime-soy sauce.
Really enjoy this series from beginning to end. Each video I sit and watch it fully
Okay, that fridge attach was mike-drop worthy, hats off to you and Marcus! 😆
As a master chair maker, from a long line of master chair makers, you nailed that analogy.
That base will always be a banger! It's similar to korean barbecue minus the lime juice and lemongrass. Ginger is a must yessss and I might add some gochujang for that spicy kick. Yummm thanks for sharing your pro tips!
I'm glad that Marcus finally got to show that fridge the business.
I love this series so much! Thanks for making another episode!
After watching this, I went out and bought some lemongrass (only ingredient I didn’t have) and made this last night. I also made a side of rice. It was very easy and very good. Thanks!
Out of curiosity: did you finely chop the lemongrass like in the recipe, or did you use one large bruised leaf like Sonny suggests?
I followed the recipe and finely chopped it, but next time I would prefer just to use one large leaf and not chop it up
Hi, Sonny! Calamansi is pronounced kah-lah-mahn-SEE (all “a” vowels pronounced like in the word “La”, and a strong short accent on the last syllable)
Calamansi are available in the produce section of pretty much any Asian market. Calamansi is more closely related to the mandarin and kumquat than the lime. If you get a chance, get some calamansi and then make the same dish, subbing out lime for calamansi in one and using calamansi in the other. The flavor difference is significant.
Source: I have been married to a wonderful Filipina for the past 17 years.
As a huge calamansi fan, I have to say that I have never seen the fruits available in any markets, Asian or otherwise. This might be a regional thing. I'm in New York. Every once in a while, I'll find a bottle of juice extract though.
But I did manage to get 2 small calamansi trees this year!
@@Chronis67my mom has a coworker that grows calamansi in their backyard. We live near the Bay Area
knowledge, humor, personality, looks, and sick fighting moves? You are the whole package, sir.
I made this with lemons since i didn't have limes and i used breast meat not dark meat. It was fantastic!
not having the best day but this video cheered me up! also thank you for reviewing and explaining how the recipe works.
That "de-boning a whole chicken, making a sauce from the bones and roast the whole chicken" sounds appealing. Would you consider making a video on that?
I've been watching your channel for several years and this is one of my favourite fridge attacks :D
That looked great! Plus, I've always loved Sonny's antics but the addition of Marcus sends it over the top 😁
Don't leave the lemongrass out... if you can't find it, get the version that's mashed in a jar
Great video thanks for the info! I was just thinking out loud and thought I’d share with you that maybe if you took the lemongrass and brought it closer to a powder and use less of it but to be sure to coat the chicken that maybe you wouldn’t have to worry about the overbearing flavor and still get the better results. Just a thought hope you use it and hope it works.
Absolutely looks delicious!! I do a chicken and potatoes casarole. Brown my chicken cut red potatoes butter the dish lay the potatoes in then add salt black pepper and garlic powder then a 1/4 cup chicken broth cover with foil bake 350 until potatoes are done. Absolutely quick and easy and delicious.
Sonny, I fell in love with your channel when I first found you a couple of months ago and was hooked from "now let's go", and binge watched every single episode. Some several times even. I've also noticed how much you've grown. You keep getting better and better, and the look you now sport fits you to a T! The shaved or close-cut head, the goatee or 5'oclock shadow, such a neat and clean appearance! Bravo to you man. You and Marcus make a complete package and yes, I'm also jealous of his job and of your close friendship. Have to say though, I do miss sergeant Gilbert/Gillpepper, but hey, all things must change. Okay, about this recipe, this sounds a lot like Vietnamese style. My best friend and I go to a Vietnamese/Chinese restaurant every week and the flavor profile sound pretty identical to some of the dishes we order there. The place is a bit of a hole in the wall next to an Asian market, but the food is insanely delicious, very inexpensive and this sounds just like it. I often cook Asian dishes at home and have some lemon grass in the freezer, so this will be a great way to utilize it. Also, I live in Chicago, and I can imagine the lime juice is sufficient, but for those of us who live in areas with Asian markets, you can probably get calamansi. I've seen them here but didn't know what they could be used for. Now I do. Bravo brother, bravo!!! 👏🙂
Thanks for the kind words my dude and don't worry Sergeant Gilbert is here to stay, we have big plans for him in the future!
Glad to hear! Patiently waiting for the return of Sergeant Gilbert!@@thatdudecancook
@@thatdudecancookGilbert fridge attack???
You guys must have so much fun. This one looks great!
I am 100% going to make this tonight and definitely adding ginger to mine and some rice!
Yea filipino food ftw. Can't go wrong with soy sauce/calamansi/sugar combo.
LIVED ON GUAM FOR 17 YEARS AND HAD 17 CALAMANSI TREES. I SERIOUSLY MISSED THEM. THE SMELL FROM THE FLOWERS THEY PRODUCE BEFORE THE FRUIT IS AN ACT OF GOD.
This looks so good & the fridge attack was hilarious!😂
The simplicity of this recipe is pretty amazing. I'm going to make this tomorrow night but I'm using bone-in, skin-on thighs. Can't wait to see a 9.6 result!!
Did it work out? I'd be afraid that the sauce would be all dried up before the chicken would be cooked all the way through.
@@Iconoclast1919 - Yes, the chicken turned out really great. For the most part I basically followed the recipe exactly, but I used bone-in, skin-on thighs. I'm not a fan of deboning chicken, so I cooked them bone-in (which my family prefers). So yes, I would tell you it's worth the effort, and no the sauce did not overly reduce because part of the time the skillet is covered. P.S., they also make lemongrass in squeeze tubes if you want to be really lazy :)
a life changer for deboning anything me was moving from a boning knife like you are using ( French style i think? )
i never got on with them
to a Japanese Deba
OMG
makes it so much easier
But i do count my fingers after each chicken .....
I love the silly skits you do they are perfect and so funny! It sets your channel apart! One of the best cooking channels out here duhd !
Great video guys, the fridge scene was hilarious!!!
Hi Filipino here. Your suggestion for additional ingredients is actually what makes up the core ingredients of adobo.
I remember seeing Sonny on tiktok once and watched him do his schnitzel recipe (which is phenomenal, who knew soy sauce was so versatile) and that was like 3 years ago now im subscribed and its definitely one of my better subscriptions.
I had an old refrigerator sitting on my deck for about a month. I had a lot of fun throwing hatchets at it. You should try it!
Watching Marcus as a video game character was epic!!! 😂🔥
Saw this video a couple days ago and tried the recipe tonight. Pretty easy to cook and very tasty!
Some of these videos are home cooks sharing weird recipes but this one looks like a professional made it…. Or at least a higher level enthusiast. Right when I saw that chunk of butter go in I knew. And Sonny even said, “..that’s a chef’s amount of butter..”
Highest score and best fridge sequence yet!
8:43 Marcus "works hard" and "earns his keep"! But does he work hard enough to offset those cals?? By the looks of it, in the face of UNIMAGINABLE hardship, he has overcome all odds and manages to survive this torture 😂
Hey Sonny - could you do a video on how to make good sauces for meat? I’d like to learn the basics and how to level up
Deboned, skin-on whole chicken legs are a surprisingly common thing in parts of East Asia, I really wish they made it over here. Deboning them is quite satisfying but it's a lot less fun for the 4th one in a row.
I wonder if there us a reason, texture or fat or whatever, that they use the deboned legs. Like why not just use chicken thighs? I realize that the whole chicken's worth of parts may need to be used by a family, but I wonder why they wouldn't just use them as whole legs in a different dish. Is there something which makes leg meat more suited to the dish?
Sonny please do that video of you deboning an entire chicken. I really want to see it done correctly so I can see if it is worth it.
I remember when the fridge was still in the kitchen. The evolution of the beatings is fun.
I'm jealous of Markus, cause he's the true definition of a Renaissance man... Not only does he get to be the 'videographer/food taster,' he ALSO carved that 'very sturdy looking' chair from that big ol' tree- talk about some 'mad skills!'
(Bet he's also a nuclear physicist in his spare time, right?)
😁👍
Your episodes just keep getting better!
"and I saw them flipping and flopping their meat quite a bit... I'm not a huge supporter of that" -Sonny
love you videos and commentary!
90% of the vids I watch are cooking vids - @ThatDudeCanCook are quite possibly the BEST of the BEST you can watch - Dude - keep it up - I'm a huge fan
This is the best best ending with the PlayStation joystick! Amazingly funny. Love your show from Canada
I can taste all those ingredients. Oh my that looks soooo good.
My opinion on you is that you make cooking videos fun and enjoyable, not like those robots that don't kid around, I've only subscribed for the past couple of months and so far you get a double thumbs up from me and the dish that you made today i will try I'm a dark meat person but have a better half that isn't anyway my question to you is why do you and your partner beat up that refrigerator is it to take out frustration or that you aced the recipe, thanks again for making my day, Larry
The one element missing from the original video is, of course, you Sonny! Your expertise, character, and execution, makes a good recipe extraordinary!
Love your channel, dude. Thanks for making these videos.
By far, my favorite fridge abuse bit to date. Hilarious
"is someone going to walk under it, like a bridge"
that had me laughing
yo i love this series man these recipes have been slappin
please keep doing what you doing bro
Love this series and your channel in general.
If you chop the lemon grass fine can you eat it? Also could you BBQ the chicken then cook it in the souce?
I’m gonna make these and put them on potato buns with a little butter lettuce, tomato, and mayo.
hope we get more dessert stuff in this series
Does freezing the chicken leg really make deboning easier? I would have guessed working with a softer fridge-temperature flesh was better. When I have to debone something, I do a few cuts and a lot of scraping/pulling.
Hahaha the fridge attack was so funny 🤣 that chicken looked amazing! Thanks 👍😁🇬🇧
I will to give this one a try. I love that Marcus is also showing that fridge who's boss. Lol.
Best fridge attack ever, lol, and the rest of the video was great too :)
The fridge attack part reminded me of Freddy when he put the power glove on in Freddies Dead 😂
Flawless execution Marcus🤌
Some pineapple juice and chili flakes might be nice. Also fyi lemongrass freezes pretty well.
Dear Dude,
I’ve watched your videos since the beginning, subscribed early, laughed out loud as you destroyed your fridge, bought your Jerky, came to terms with your haircut and made copious amounts of rosemary salt- I am a fan, so I say this with all dude respect.
I came here for you and you alone. It was like a club. Just me and you and a bunch of other subscribers. Now there’s a third wheel in……. Marcus. There, I said it. I’m sorry. I know that’s hard to read and comes off as mean but it’s the honest truth. I know he’s your bud and he does a great job and all but I don’t need him in there so much. I find myself skipping over his bits. Sure, at first it was fine having him come out from behind, break that 4th wall and give a thumbs up. I’m not a noob. I know there’s somebody there filming everything - but dude, it’s getting to be the Sonny and Marcus show.
I’ll still watch of course. You’re awesome. YOU’RE awesome.
My wife is Dominican, and this goes against everything I know about cooking, but I have learned to let go because it is so delicious. My wife gets oil super hot, then tosses in about two healthy tablespoons of cane sugar and “burns the sugar” (quite literally). Adds the chicken mind browns. Then adds salsa China, garlic, butter, and a tiny bit of apple cider vinegar plus lime juice. Returns the chicken and covers for what I think is wayyyyy to long and what to high of heat. But it is always awesome when she puts it on a plate.
Yes, that is called Pollo guisado(dominicano). She isn’t really doing the dish justice based on what you’ve said. If anything, she’s not even seasoning it correctly. But she’s definitely doing something well because you like it.
No, pollo guisado uses a lot of tomato paste in it…. And of course I skipped saying, salt, pepper, etc…. Was a RUclips comment not a recipe book entry.
@@andrewkirwan517 Except we don’t use Soy sauce butter or apple cider vinegar. Those things alter the taste significantly. It’s just wrong.
@@Zepego-jk2iz exactly why I never sI’d it was pollo guisado…. I know the difference. Yo solamente estaba hablando del parte como ella queme el azúcar con el aceite verde Nantes que pone el pollo marinado en la olla.
The fridge attack is everything 😂😂😂
The lemon grass trick was a nice chef’s tip
I would have the big crushed chunks of lemon grass in the marinade and after removing chicken from the pan, reduce liquid with that chunk then strain, reduce, take off heat then toss in COLD butter and incorporate. Then pour sauce over chicken
You can try to simulate the flavor of Calamansi with a 50/50 ratio of lime and tangerine juice
great tips at the end! orange peel sounds great!
These might be a recipe I will try. Thanks
What about throwing some steamed rice in the sauce after you cook ?
8:48 Markus going for that Jack X-Men look.
This dish reminds me of the National Dish of the Philippines, chicken adobo. 😋
Is it better to debone a chicken leg, or cook it with the bone, then debone later? I always thought the bone adds more fat and flavour when the marrow melts?
Damn, your content is getting better each time. Good to know that you’re thriving, Sonny!
The cover of your book looks phenomenal!!!👍👍
I have never tried kalamansi myself but I've heard it taste like lemons and looks like limes. So I don't know if limes were the best replacement.
My favourite part was at 02:39 where Sonny referenced The Silence of the Lambs to make his point.
My favourite fridge attack so far, I love your videos and new ideas of fridge attacks.
Good to see Marcus being used properly.
I think I might just make that for supper tonight...thanks , looks delicious
A bit of ginger, and a splash of balsamic glaze near the end would be nice additions.
That is a tasty looking bird 🐦. Shout out to Marcus. Dude certainly earns his keep.
Thanks for introducing me to Trade Coffee!! I agree about Mother Tongue Nebula.
I'm trying this recipe tomorrow.
A cross between Vietnamese Lemongrass Chicken and Korean BBQ. With lime. No way it could suck.
You could’ve made and PB&J. That fridge attack was off the charts!!!!
sub in grated ginger root for lemongrass.
Definitely smash 2 inch pieces of lemon grass. I've also swapped that out with ginger in the past. Great job.
What would this be good over rice? Lo mien?
I'll have to make this tomorrow, but I may have to add ginger
Love this series ..Thanks Guys ys are awesome 👍👍👍🙏🏻🍗
Chair analogy, was very zen. video gets a like just for that.