🍗 How a Chinese Chef cooks Chicken Thighs (煎雞扒)!
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- Опубликовано: 29 май 2024
- Watch Daddy Lau teach us how to make pan-fried chicken thighs! This is the perfect recipe for a quick weeknight dinner that also happen to be the best chicken thighs I’ve ever tasted. Seriously.
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/pan-f...
- If you're scared of getting splashed with hot oil when pan-frying, you can use a oil splatter screen, like this one: amzn.to/43QZQzc
👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau! Join the club: bit.ly/42tK8ZV
WATCH MORE
More Chicken Recipes: • 🤤 Chicken Wings: The C...
Popular Vegetable Recipes: • 🥦 How a Chinese Chef C...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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👋 CONNECT WITH US 👋
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you.
#chickenrecipe #chickenrecipes #chinesechicken #chinesechickenrecipe #chickenthighs #cookingathome #chinesechef #chinesecooking
🔗 LINKS MENTIONED 🔗
America's Test Kitchen: • How to Make the Best O... , • The Ultimate Air Fryer...
The Woks of Life: • How to Debone Chicken ...
ArnieTex: • Debone Chicken Thighs ...
Cooking with Chef Dai: • Easy way to debone and...
USDA: www.ars.usda.gov/ARSUserFiles...
Eat Simple Food: • Pan Fried Boneless Ski...
Low Carb Recipes with Jennifer: • Oven Baked Boneless Sk...
Kitchn: www.thekitchn.com/the-best-bu...
⏲ CHAPTERS ⏲
00:00 - Start preparing chicken
00:43 - On chicken thighs
01:46 - Debone & trim chicken thighs
03:00 - Prepare marinade
04:10 - Cut aromatics
04:54 - Marinate chicken thighs
05:58 - Coat chicken thighs
06:57 - Heat the pan & tips
08:27 - Add oil & start pan-frying
11:09 - Add aromatics
11:33 - On cooking wine
13:16 - Add final seasoning & reheating
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3OXCyUj
Get the full recipe: madewithlau.com/recipes/pan-fried-chicken-thighs
Cool channel I appreciate the effort you took to subtitle everything really well. I love to learn cooking from normal people who grew up with a different culture.
233457😂❤🎉😢😮😅😅😅😅😅😅
F.U.
@@granddaddy_funk that dude is not "normal people".
@Artumbre E. Elumani ∴ Supernal Things do you speak English? Please translate what you wrote.
"When you young people get home from work" -- that really warmed my heart! It genuinely feels like he cares about us. I love that.
...it's even better in Cantonese: "When you youthful friends (of mine) get home..." 😄
It would be true if most young people now only want to work from home or work at all. 🤣🤣
@@goodguyausaw that is even better! Thanks for the translation.
@@GracieSpacecadet You're welcome Gracie! I definitely think Grandpa Lau meant you btw ☺
He’s here for the sole purpose of earning some money.
I love how you are documenting your father's talent. It is the utmost form of familial respect. And for us, the viewers, his knowledge is priceless. Thank you so much!
Mate, your dad is an absolute, dead set legend... This just popped up randomly in my feed and I will now fall down the Daddy Lau rabbit hole for more amazing stuff!
thank you for the kind words!! hope you enjoy going down the rabbit hole :) excited to share with you!
Ditto!
Same here!
❤❤❤❤ DITTO!!!😊
agreed! daddy lau is an OG !!!! protect him at all costs!
Pro tip for ginger: if you are lazy - ehm, I mean, short on time - like me, or if you’re just not good at mincing ginger finely, grate it instead. “But wait!” you say, “every time I grate ginger it clogs the grater with strings!” Here’s the actual pro tip: *freeze the ginger first.* Then grate it frozen using a micro plane grater. It will produce perfect ginger snow that melts into ginger paste by the time it hits the bowl.
As a canto speaker who lives away from home atm, its so refreshing and nostalgic hearing a cooking recipe in chinese, it's like watching my dad cook
This recipe is INSANE. So good. I have spent many recipes that take 3 times as long that don’t even come close to all of the different characteristics this dish has. Bravo. The wine step at the end is absolutely key. You can really pick up how it effects the dish
Man I know it's unlikely that anyone involved in the making of online food videos are really truthfully saying that whatever is contained in it is the best thing they've ever tasted, but this actually might be the best chicken preparation I've ever had. Thank you for sharing this.
Although I can’t understand what the dude is saying, as I’m from the UK, I could listen to him tell us what to do all day! Thanks guys 😊
This is one of the most wholesome family cooking videos I've seen. Especially seeing the simple yet valuable knowledge being passed down to a new generation. ❤ Thank you for this feel good yet informative and educational video today.
I hate everyone trying to say wholesome in every comment
@@Justmebeingme37It is very wholesome though isn’t it?
Sugar is used u clown
Where is the "family" element? I see an older man cooking.
@@EMILYHERRERA Umm .. did you miss the parts where the father and son are working on this together? Or the part where they're all enjoying this meal at the family dinner table?
I've watched hundreds, maybe thousands, of cooking videos and this one is in my top ten all time. Thank you so much for producing this video and thank you Chef Lau for sharing his expertise with the world!
The best thing is he did not use the oven at all
@@user-ff2bb5ml7x What's wrong with using an oven?
wasting the energy and time.@@whatdothlife4660
I executed this dish tonight to what I felt was a mediocre fashion, and it was one of the best chicken dishes I have ever had. And so much brilliant knowledge explained in the video!
I love the authenticity and honesty in this video. No edits or smart video effects makes it so refreshing. Family cooking is always the best. Thank you very much.
Your dad's insights and tips are just amazing. They turn affordable meals into feasts. Please send my gratitudes to him for showing us so many useful things. Greetings from Montreal.
最近發現左呢個Channel，好中意劉爸爸去一路煮一路解釋點煮，令我諗翻起自己爸爸嘅感覺。仲有廣東話同繁體字真係好有親切感，希望你地可以一直咁拍落去！
好多謝您嘅支持！我地會繼續努力。老劉祝福您闔家健康快樂！
同感！
Evening out the thickness of the cut is genius! Your father does everything with meaning.
Sometimes, I just watch your videos and only watch your dad's world-class knife skills. It is a real treat every time to watch a past-master work with the most important tool in the kitchen. Thank and may y'all live another 99,999 years.
Dude, I never had much contact with my Dad as a youngster. Having Daddy Lau teach techniques and the recipe is such an enrichment. I enjoyed the family dinner setting at the end, as if I was part of your family too.
Trauma dump
I have been cooking seriously at home for almost 10 years and your dad just showed me how to make bone in thighs work (de bone, butterfly and most importantly cross cut them)
Thanks Daddy Lau!
I've been frying/grilling my thighs all wrong; it makes so much sense to cut them like that.
Tell your dad he's doing a great service to humanity!!
Just made this as a novice cook and it turned out beautifully. I did make some changes:
-I added some crushed chili powder, red pepper flakes, and a little bit of paprika in the sauce, for just a bit of spice.
- I also didn't have oyster sauce, so I made do with a little more soy sauce
-Didn't have any wine, but I did have rice wine vinegar. I substituted that for the cooking wine and added a bit more sugar to compensate the extra bitterness.
Even with those changes it was great!
Great video!
So you changed the recipe entirely. Well done!
@EMILYHERRERA that's a good thing, there experimenting and seeing what they like
The inclusion of the whole family just makes this so much more interesting. Nicely done! 🙂
Now I know why my pan frys always end up burning😮 Thank you Lau family; always on point with the 'why' and 'how'❤
I made this dish tonight and it was delicious! The directions were impeccable and easy to follow. This is a testament to what a great cook and teacher your father is. Thank you for sharing!
Dad's a Boss with that knife! Loved the way he cut the ginger on an angle
This channel is ASMR for the soul! Love the way Daddy Lau explains his reasoning behind all his techniques. Also, Son Lau asks all the right questions and the video quality is top notch. This channel is a treasure and the food looks incredible!
Papa Lau’s knowledge of cooking technics is outstanding! Thank him for sharing all his long life-earned knowledge with us!
Ya turns out this guy is Chinese Bill Nye
You are congratulating a man for using sewer oil in his fryer
@@yokotaashi Bill Nye is a fraud Daddy Lau is the real deal..
@sammicoporsammicopor a totally inappropriate comment, fool!
The subtle techniques to cook the chicken thighs are 🔥🔥🔥such a talented chef!!
Thank you for sharing this man with us in such a masterful fashion. You asked all the questions I would want to know. The fact that this is your dad is extra awesome and I’m crying laughing at how you draw out his awesome character.
“I can use the stainless steel more aggressively!” Lol I love this man.
I’m so glad I clicked on this video. I found an instant new subscription.
I just made this and it was *phenomenal*. The flavor was delicious, like something from a restaurant, and the crispiness was unreal, like nothing I've ever made before. The meat stays so tender and moist, too. My two boys really loved it; this will become a staple in my house.
I liked it when Uncle Dad said “Da da da da!” When opening the lid to present his masterpiece ❤️
ginger, soy sc, cooking wine, corn starch and choosing the dark meat make it really similar to karaage, the Japanese fried chicken (where they use mirin instead of shaoxing wine). I can tell this dish will be amazingly tasty from Mr. Lau marinade. especially the addition of onions at the end, genius!
Your Dad was having the best time there -- cooking & passing along the Chef secrets ☺👍🏼
I love the family setting of your channel as grandpa passes down words of wisdom on cooking traditional dishes… my go to channel for the basics! Thk you to you and your family for your efforts
I stumbled across this video. It was wonderful to watch your dad cooking & listen to him describe the process. My parents & older brother who were born in China are now gone. I don't hear the Chinese Taishan language spoken anymore. I wasn't fluent anyway, understood more than I could speak, but even that was limited after I moved away from home. My mom spoke to us in Chinese & we answered back in English. My dad split on speaking to us in Chinese & English since he was more assimilated into American culture. That was growing up in America for us. Anyway, it was delightful for me to be able to understand at times what your father said. It reconnected me with my family. Thank you!
Yeah, it's really sad how so many Chinese parents never spoke Chinese to their kids. A lot of my Chinese American friends don't speak a lick of Chinese.... and now they all wish they did. It's a great way to lose your sense of identity and community. Which I guess is the point with a lot of Chinese parents.... they seem to want their kids to "assimilate" by erasing their cultural background. I don't agree with it...
I am forever grateful that my parents sent me to Chinese school every weekend and I spoke to them in Cantonese all through my life.
That being said, Mandarin is very important to know if you want to be part of the Chinese community and speak to other Chinese people. I am currently taking lessons in Mandarin. So if you ever feel like you wish to reconnect, a great first step would be to take classes!
@@user-tz9jh6pv2j Thank you for your comments. Yes, I think it was very common for immigrant parents to want their children to assimilate into American culture and blend into their adopted country. Sometimes us kids felt torn between the old ways my parents knew and then growing up as a first generation Chinese American.
It was very smart of your parents to keep you immersed in the Chinese language, both in the weekend school and household conversation. It is something that I can really appreciate now but didn't recognize the value of at the time.
Kudos, also, to you for taking Mandarin since it is completely different than Cantonese to my ear and might as well be Japanese! 🙂
Best video. I am Cantonese too. Love the way the video was presented. Your dad cooking is simple, basic and yet the dishes he cooks taste so yummy. I have tried a few of his dishes n now I am hook to his cooking. 👍
Lovely family too. God bless.
Made with Lau....made with love. Really appreciate how your dad thoroughly explains each step of the cooking process. You can't go wrong if you follow his instructions. I would love to sample his hand.
I think his hand would be pretty tough. Maybe marinating in soy and shaoxing and cornstarch might help.
Dad Lau is dropping some real nuggets of wisdom here. Loved that he explains everything like why he moves the chicken around, and which side to marinate first. You can also tell he really loves cooking. What a legend. Going to try this recipe soon - thanks for the tips, from Scotland!
When I watch your dad cook, I know it’s going to be a treat.
Chef Lau really gives so good cooking tips and advices that you don't hear anywhere else, it's crazy. And although he is a chef he always makes sure that he keeps everything so uncomplicated bc it seems like knows that ppl really don't want to fuss around too much when it comes to everything cooking related. Very much appreciated!
chef knows his stuff inside out - subbed - respect the realness
I've seen a lot of cooking videos and this is by far one of my top ten becasue your father expalins the nuances in cooking like adding the wine and covering it to keep it moist versus cokking it without wine and covered that would make it dry. He also has a great presence. Please thank him!
I love your channel! Your father is a master, and well deserving of documentation. The video production is perfect, and you always ask the perfect questions to ensure the audience is following along. Well done.
Hello from Malaysia!
Been watching your videos since the pandemic and learnt how to cook Chinese food at home with your dad's clear and simple instructions. Thank you.
My family has the same surname, with exactly the same Chinese character. But instead of being Cantonese, we are Hokkiens originally from Fujien Province, China. And although Hokkien is the family's mother tongue, we all speak Cantonese.
So good of you to put on visual record your dad's skill and experience as a Chinese chef. Not just as a legacy for your family but for all of us Chinese diaspora.
Gam Xia, Dor Jie, Xie Xie ❤
The algorithm only just now showed this to me, but the format of this video is incredible. The constant asking of questions that the layman would be second guessing themselves with every few seconds are answered in rapid succession, leaving little room for guesswork. Absolutely stellar.
My wife and I made this recipe tonight for the first time. We were very happy with the result so thank you for sharing your expertise, we really appreciate it!
Aw i smile every time i watch the lau videos❤ not sure if it's the toisan thing or Cantonese thing,the fiesty tone and "of course you have to/of course you can't" tone part is just like i'm watching my grandpa nagging at us about not knowing this or that basics😂
Yes, he kind of reminds me of my Dad with the Toisan thing :)
I love this channel so much, your father is such a master chef and also a master teacher. I also love the in-depth explanations of the food science and the lovely view of your adorable family around the table. ❤
How did this channel miss me for so long? This video was perfect.
Man watching this truly breakdown into that we are all the same but in our own unique way to us. Your mom and dad’s interaction reminds me so much of my parents… genuine it’s what we all need
I've never been so captivated as I watch someone prepare a dish. Your dad is an amazing chef and teacher.
A blessing!
Thank you so much for this recipe. I made this for my grandmother and she said it was the best chicken she has ever had! Truly amazing
This man knows what hes doing and thanks for elaborating so much on the reasons for doing certain things. Most people just say to do things while cooking and either dont why or just dont give a reason
I absolutely loved this! You can hear his passion come through even though I don't understand a word of Cantonese. I love finding wonderful new channels that have a backlog for me to bury myself in. I hope Chef Lau is fit and well.
Your father still looks like the photo on your website of him as a young man. He really hasn’t aged. Must be all that great Chinese home cooking, fresh ingredients and of course, love in his life. Thanks for inspirational and educational videos.
Your family is so inspiring. Thanks for sharing such techniques. Its always best to hear it from our elders!
Watching you I feel so calm and inspired. I've cooked from scratch when young homemaker and now in my 80's looking for more simple ways. I loved watching Joyce Chen and Julia Child and now you. Thank you for your generosity in making these recipes and instructions printable. I will enjoy making this and bbq ribs I watched and printed earlier.
I love the detailed explanations of the WHY behind each step. I'm a 29 year old that doesn't have many cooking skills, remembering why each step is important helps me to become a more innate cooker. Thank you for this high quality video
I learned so much from this video!! Thank you for creating this video, cooking with your Father, the family time truly touched my heart. More blessings and life to your awesome family!! I can smell it thru the computer for real!!
I love, love, love this channel. It’s so family oriented. The recipes look amazing.
I've loved cooking all my life and was married to a chef for 10 years... His pointers are Master Class. Brilliant!!
Wow, someone in Your Family is Super Smart, not to have a language barrier cut the the rest of the world , like us English speakers, to gain knowledge of wholesome Chinese Cooking and feeding the Family -- like mine in English.
Thank you to take a chance on most Whities.
Your Interpretation is Wellcome.
I Thank You and Your Family for this Challenge.
Thanks once again. Shows you we all CAN GET ALONG.
Klaus. a. Vancouverite
omg thats how my dad cooks them. Its one of the best dishes to have with rice and onions!
it's SO GOOD! one of my favorite easy recipes :)
This chef teaches techniques, not just Chinese cooking!! ❤
Yes. And the theory behind what's being shown. This man really understands why he does what he does.
This channel is such a great resource - Chef Lau is a library of knowlege and I am so grateful he has decided to share it with the world.
Love your channel. It's as if I am the person to whom your dad is directly sharing his 5 decades of wisdom in the kitchen. Each of your video is a personal cooking session with your dad. Thanks for sharing him with the rest of us.
Also, for those who are still learning, the stainless steel pan is ready for oil when a drop of water 'dances' rapidly across its surface.
Non-stick cookware cannot tolerate high temperatures.
With so many comments, and so many views, you'll probably never see this comment; nonetheless, I just want to say that your family is beautiful, and your cooking tutorial and narration is excellent!
The food LOOKs amazing!
I am an Italian American and me and my friend Sal of 48 years, enjoy cooking Italian food. I also cook some Chinese dishes at home, like Shrimp with broccoli in the white sauce.
I enjoy eating chinese cooking. I can't wait to try this recipe. I wish you all the best that life has to offer, and much JOY and PEACE.
Thanks for sharing.
God BLESS all of you.
Watched this channel for the first time, really enjoyed the format...so well done....subscribed....so awesome you are helping your Dad share his knowledge with us all....we all benefit ❤
As a first-gen Canto-American, it makes me proud to hear and understand the commentary without the subtitles especially since most of my familial generation has lost their Cantonese
Your dad has so much knowledge to impart, and he seems to be an eager teacher. Subscribed after one video, amazing tips and knowledge.
ingredients:
chicken thighs
onions
corn oil (make sure when youre putting the oil in the pan, heat it up enough before you put in the chicken)
marinade:
oyster sauce
light soy sauce
cooking wine (rice wine)
salt
sugar
white pepper
corn starch (2 tbsp)
ginger
Gracias for the recipe off the video! Bless you😊
Having tried several of the recipes from this channel myself, this dude can COOK! Love the videos, guys. I never run out of new ideas thanks to channels like this.
he is amazing, i think he was a chief for over 50 years. so that help a lot
Your dad is awesome and because of his recipes, I now enjoy cooking again.
Amazing how he answers all the possible questions before i think to ask them.
Such beautiful children and a wholesome, wonderful family steeped in a love of their culture and unity as a clan. Daddy and Mummy Lau have created an amazing legacy together. 💕
Came across this randomly last night and cooked it tonight I was so excited after watching the video. Was the best first pan fried chicken I've ever made! Thank you! I can't wait to cook my next recipe with you 🎉
I made these yesterday, and these thighs might just be the single best chicken dish I've ever cooked. I modified the recipe to use less salt (I'm hypertensive) and I didn't have oyster sauce, and it still came out outrageously delicious. Easily my new favorite way to eat chicken thighs, and possibly other cuts, I'll have to experiment to know for sure. :) Thank you, Daddy Lau and fam!
Very nicely done! Hong Kong Cantonese cuisine is the best around the world.
Papa Lau cooking knowledge is incredible, he can explain every move he made. Why flip multiple times, why use this much fire, why use alchohol, you even taught me how to buy the chicken properly 😂. I really think this is one of the best cooking channel out there because of the thorough explanation.
Always enjoy your dads cooking! He has so much knowledge and I appreciate his tips for making it easy! Love watching your family and the loving dynamics of all of you.❤️🇺🇸
Made this for the family the other day - the flavor was so wonderful we are still talking about it. Thank you Daddy Lau, you are a treasure! Would like to see your recipe for sauteed fish fillets with vegetables. Thank you so much.
Love your father 💛 I'm a chef, and he knows his stuff! Heating the pan, as he did, BEFORE adding oil will stop the stick, as well as not turning too soon. YUM! Great tips 🌟✨Thank you! Beautiful family!
I chanced upon this ever since moving out of my parents place. Really love listening to Uncle Lau's explanations to everything. And thanks Randy for asking all the right questions, and imparting history bits and pieces.
U can really tell Uncle Lau really loves his craft. Especially that last bit.... "de de de denngggg" when he proudly lifts the lid to show us his final product.
I saw this video yesterday & made this today and it was very very nice. It was light and tasty. Thank you very much. I WILL be making more and trying your other recipes. Just to say I found the instructions you gave very precise & clear. All the best to you and your family.
Skin on, boneless thighs are my favorite. So versatile and difficult to ruin. Now, I just go back to ginger scallion noodles, and I am good. Thank you Daddy Lau. 😊
Though removing the bone isn't too much work, I just wish more places world just sell it prepared!
@@ardeitleoir In HK the frozen meat shops have frozen skin on deboned chicken thigh and leg in one piece imported from Brazil.
I love the look of Mr Lau’s smile @13:57 - a job well done of an accomplished cook, full of food chemistry insights. Thank you sir for a wonderful recipe!
He is offering some serious tips on cooking, and I am impressed. It has been a long time since I learned something new
Thanks for this and all the other recipes. Your dad's kind nature and happiness when he cooks and serves his family just make it all the more enjoyable to watch.
Save the bones in a zip lock bag in the freezer until you have 3-4 pounds, then roast the bones with some onions Celery carrots garlic and make chicken stock.
The first step by step of this process with explanation for something that I have messed up for years. Your father is a gift. Thank you.
Awww. I love everything about this show. Cute family, cute kids, and a magical grandpa making amazing food in the kitchen! ❤
Your father's a food artist.thank you for the recipe😊😊
I am 70 years old and have spent much of my life cooking in both professional and domestic venues. Why am I not surprised that I see eye-to-eye with so many of this chef's cooking techniques.
Grandma's pretty good at asking and answering questions!
So simple, perfect flavor layering technique. Shows that cooking can be flavorful while still being easy to do.
Made this tonight, it was very good! In the future I may cut the added salt down/out and just rely on the soy sauce, but the flavours overall were excellent. I love the family dynamic, and how clear the instructions are! The heating of the pan before adding oil is a trick I'll use in the future. Thanks so much!
I can't describe how excited I am to try this way of making pan fried chicken. I have a very strong feeling that this will be my go to pan fried chicken recipe
What a legend. Much respect, and thanks to everyone. Bless you and your family.
Decided to do my meal prep making chicken thighs using this method….FOOLPROOF and DELICIOUS. I didn’t even marinade them - just a dry rub with salt, pepper etc. so you can imagine how amazing it would be with the marinade. This is a lifetime recipe.
Apart from your dad's marinade, those thighs look exactly like my mom's chicken snitzels!!! You guys have a lovely family. Thank you for all the nice recepies!
already had chicken thighs defrosting in the fridge and came across this - i replaced the cornstarch with flour but the chicken still turned out delicious! thanks for sharing 😍
My new favourite RUclips channel! This man is a diamond