If you can manage to make chicken thighs dry you really f'ed up😂
@mattsturgess1545
Ай бұрын
Exactly what I was thinking 😂
@pbplauralfilms
Ай бұрын
Probably air frying for an hour. Chicken jerky!
@JayTheDodo
Ай бұрын
Came to say the same, with breast I could understand it, however thighs are pretty foolproof.
@EvenstarChris
Ай бұрын
you said the word in my mind! Fked up chicken thigh is much more difficult than cook it juicy
@elhirba
Ай бұрын
That’s why main of restaurant Chefs are men! 🤣😊
@roman.chavis
Ай бұрын
For those who don’t want to keep watching over and over: For 2 thighs: 100ml water 2 tablespoons soy sauce Pinch of sugar Pinch of white pepper 1/2 of 1 egg whites Mix up and then add 10g cornflour Then a drizzle of oil on top. Looks to be about 1 teaspoon. Add whatever ingredients you want when cooking, but if you want to add what he used it was: Red Pepper Celery Onion You’re welcome.
@eunyoungyang5989
Ай бұрын
Thanks! 90 ml more water, tho 😉
@opheliamaples
Ай бұрын
@ Roman.Chavis. You're awesome!! Thank you so much 😊
@stevewatts3507
Ай бұрын
And MSG...enhance the flavour ..
@kpac103
Ай бұрын
I don't deserve you. Thank you.
@latyciapagan4525
Ай бұрын
You are Truly an Angel!!
@zt1788
Ай бұрын
The single most important step, which does 95% of the work in preventing dry chicken, is the use of chicken thighs. The rest helps, but is putting a finer edge on an already sharpened blade.
@richevans609
Ай бұрын
The other brand is kinda Stocky.... Ya know?
@zt1788
Ай бұрын
@natevart4156 I'm a chef, I know how to cook. I'm not commenting on the relative health factor of thighs versus breasts, I'm just pointing out that the method for juicy chicken used in this video is largely dependent on the cut of meat used. If you were to use breast, there are other factors to consider in order to keep it juicy.
@alexandresobreiramartins9461
Ай бұрын
Nah, only yesterday I made a perfectly moist chicken breast. The reason it's dry it's because people don't know how to cook.
@Flipflop1884
Ай бұрын
@@natevart4156I understood what he was saying from the OP and didn't need the additional explanation. Maybe it is your comprehension that needs work. We should all look first to see how we can improve rather than pointing the blame at others.
@seanswinton6242
Ай бұрын
True. I'm would have liked chicken breasts, a drier part, to be used because they commonly tend to dry out more than thighs.
@chodnejabko3553
12 күн бұрын
I just want to thank chef Joshi for making these shorts. I'm a single guy cooking for myself and this really improved my meals. I never gave much thought to frying chicken. Turns out 30 min. of seasoning makes a lot of difference. This truly made my day. Big Thank You.
@LogicalNiko
Ай бұрын
This is a process called “Velvet” or “velveting” the meat. For anyone wishing to know the culinary term. The soy sauce and sugar is optional and can be exchanged for other flavorings, or just some salt, but it brings a lot of depth to the flavor. Works great on beef, pork, and chicken. And don’t be afraid to bring some garlic, onion, or ginger into the mix (Chinese restaurants tend to use dehydrated soaked in water as it’s convenient, but any will be great additions)
@ryanflemming464
Ай бұрын
Velveting is good for tenderizing and plumping the meat, but a lot of the work is done with a proper brine here. Water, salt (from the soy sauce) and sugar hydrates the chicken via osmosis and keeps it from drying out during the cook. Side question - does velveting work with corn starch? I thought it needed bicarbonate/baking soda for that. Maybe I’m mistaken but please let me know if so. 😅
@vaishakhvasudevan3396
Ай бұрын
Can I add salt with soy sauce and sugar?
@ryanflemming464
Ай бұрын
@@vaishakhvasudevan3396 soy is already salty, so I personally wouldn’t. Kind of a waste.
@LogicalNiko
Ай бұрын
@@vaishakhvasudevan3396 if you love salt, go for it.
@jithup.s4220
Ай бұрын
My understanding of velvetizing involved baking soda with corn starch.
@mndlessdrwer
Ай бұрын
A bit of baking soda can also help to retain moisture, keep the meat tender, and promote browning. It's just not generally necessary for thigh meat, which is probably why he skipped it.
@NotN8
Ай бұрын
Don't overdo it or let it marinade too long, or else the texture becomes rubber like
@MrShazaamable
Ай бұрын
@@NotN8how long
@NotN8
Ай бұрын
@@MrShazaamable just a small amount 🤏 maybe an 1/8 tsp for a large whole chicken breast. Sprinkle it on and rub in like dry rub. That alone will velvet the meat, you don't really even need to marinade.
@mndlessdrwer
Ай бұрын
@@MrShazaamable If you are chopping the chicken into bite-sized pieces, then @NotN8 is right that you can get away with as little as 1/8 tsp, though I'd go with 1/4 tsp per chicken breast and I'd dissolve it into about 1/4 cup of flavorful marinade. Just avoid acidic marinade. I like light soy sauce, sambal or harissa, ginger, garlic, green onion, black or white pepper, and a bit of sugar for balance. Stir together with the chicken until it has absorbed the liquid. You have to be a bit careful that the chicken pieces are actually bite sized so they will be cooked all the way through before the outside browns too much, since baking soda promotes browning of protein to a pretty significant degree. If you fillet the chicken breast to half thickness then it should be fine. Edit: got distracted and forgot to answer the actual question. 15-30 minutes is enough time for it to fully absorb the marinade and tenderize the meat. Be sure to cook it within three hours of marinade application or the texture will get weird and unappealing.
@mastiffmom2592
Ай бұрын
@@mndlessdrweror just use chicken thighs instead of breast
@alld33z20
Ай бұрын
Bro this guy sounds like Ricky Tan from Rush Hour 2😂
@jaymz6473
Ай бұрын
😂 I was thinking Josh Widdecome but Ricky Tan is way more accurate
@AionAndroid
Ай бұрын
It's not...jeeezus christ, they look waaaaay different. Id say more of one of the extras on last samurai...Ricky tan had short blonde hair for crying out loud
@terrancevinson638
Ай бұрын
Bro does sound like Ricky Tan that’s hilarious 😂😂😂😂 and also @Aion you clearly haven’t seen rush hour 2 lol
@eamonfearon6251
Ай бұрын
@@AionAndroidwasn't the guy eith short blonde hair called Sang? Ricky Tan is in Rush Hour 2 lol
@lardgaming6621
Ай бұрын
THATS WHO IT ISSSS!!! THANK YOU!!
@Hascienda27
Күн бұрын
Cooking is one of the few things that brings the world together in one way or another
@fido2644
Ай бұрын
I tried this for lunch and it came out great only I didn't use sugar, thank you for sharing the recipe and making the video ^^
@99petrovic
8 күн бұрын
I was wondering if it’s ok not use sugar
@scottfletcher1956
Ай бұрын
Notice the sequence of ingredients. Make sure to add your oil last like he did. Why? Because we all know oil and water don’t mix. Add the oil before the water stops the chicken from absorbing the ingredients. Excellent form here. This exact recipe and sequence is rinse and repeat for most any protein. Excellent job.
@1979utuber
Ай бұрын
I always thought baking soda
@Graham_Wideman
Ай бұрын
"rinse" and repeat -- hahaha.
@justindunlap1235
Ай бұрын
Also why you should always season meat before oiling to put it on the grill.
@Trumpoli
Ай бұрын
typical chinese practise, but I think putting the water in is not recommended usually.
@jean-tatlock26
25 күн бұрын
Huh
@alexandresobreiramartins9461
Ай бұрын
The marinade is not for not having it dry, it's for tenderizing it. It gets dry from overcooking and from taking it off the cooking liquid before it's cool - instant dry.
@Riza20462
Ай бұрын
Clown
@romxxii
Ай бұрын
bingo. Most people are told to fully cook chicken to avoid salmonella, and since most home cooks don't measure internal temp, they just keep the stove on full blast until the chicken is drier than the sahara.
@100GTAGUY
Ай бұрын
Once it hits 165°F IT pull from heat, and allow to cool in the remaining liquid which will be absorbed. A lot of home cooks also forget about carryover cooking and resting meats. But for nice juicy chicken another good tip aside from not overcooking, is brining it for 6-24 hours after gently tenderizing it as shown in this clip. I dont always brine my chicken if its a spur of the moment dish, but if i know imma be making chicken within a few days oh yeah im brining it ahead of time.
@WeebsArePathetic
Ай бұрын
@@100GTAGUYYou shouldn't even cook it to that high of a temperature imo. For juicy chicken, just cook it at a lower temperature for a longer period of time. You can still cook things and get rid of any bacteria safely at a lower temperature if you just cook it for longer.
@0304dina
Ай бұрын
My method is to cook it twice? I cook it until it's very nearly done and enough juice came out, let it cool off just a little and then throw it into another, much hotter pan for a few seconds. Nice sear on the outside, juicy on the inside
@theresawatson8557
25 күн бұрын
PLEASE GIVE US MORE COOKING TIPS ❤ LOVE YR CHANNEL!!!!
@sveeny
Ай бұрын
I put some baking soda into the marinade (very little, half a teaspoon or so). Works like a charm. Ultra tender.
@liia9736
Ай бұрын
yeah, i was gonna say the same, except I just do a very verrrrry light dusting on both sides of the chicken. Just made some chicken strips out of breasts this way after maybe 30-40 min 'marinating' sooo tender!
@muffinlordghoti1
Ай бұрын
That's called velveting the meat, it's what they do in Chinese restaurants to make the meat very soft.
@cour2knee
Ай бұрын
Yeah I am shocked he didn’t have soda in there!
@jimmiematho8082
Ай бұрын
They only use soda for beef or pork,..... chicken doesn't need it
@cuthip
Ай бұрын
Baking soda isn't necessary for chicken thighs. The cornstarch retains moisture, promotes browning, and is actually the classic velveting method. Baking soda is only really needed to tenderize tough cuts of meat (usually beef, not chicken). @@muffinlordghoti1using cornstarch/cornflour is also called velveting.
@tronowolf
Ай бұрын
Its called "velveting". I worked at a restaurant with a cantonese chef, best cooking classes i ever had.
@mainemermaid6596
Ай бұрын
Hi. How long do I marinade the chicken? Thanks very much. ❤
@KimberlyPatton-x1n
9 күн бұрын
Yes it works perfectly! Marinate at least 1 hpur..
@fifigurl2011
Ай бұрын
For a second I thought he was gonna say "come with me, I'll show you what to do"! Shout out to Ms, Pam 😊
@Dramadonia
Ай бұрын
🤣🤣🤣🤣
@faith6575
Ай бұрын
Love her! ❤❤
@eternalrage6548
Ай бұрын
I was expecting "don't overcook your chicken."
@Wanda_Jannette
26 күн бұрын
Joshy, give us various dishes you enjoyed as a child....PLZZZZZZ 😊😁
@chefjoshyjin
25 күн бұрын
haha, will do,
@mrgreeneggs6191
Ай бұрын
glad to see the water added after the chicken is bought. its a common practice for supermarkets to hydrate the meat before sale to add weight.... nice chicken tip there. ill give it a go.
@DrunkenGlums
Күн бұрын
Yeah they do it to add weight not to improve quality or flavour or "juicyness". Fat is what makes meat moist not water.
@rachelstratman8901
24 күн бұрын
It might also have something to do with the temperature of the pan: if your pan isn’t hot enough, your meat will still fry, but it will take longer to get done and by the time it does all the moisture is cooked out of it. you want to use a high heat for a shorter amount of time= crisp on the outside and juicy on the inside.
@susanmercurio1060
5 күн бұрын
Good idea
@isahunnybee
Ай бұрын
What he doesn't say: soy sauce contains glutamates which will break down fibers and proteins in the meat, making room doe the water to flood the muscle. You can also use about 1/2 tsp of baking soda and enough water to make a liquid and roll any meat in this and this will do the same thing without adding glutamates. 😊❤❤ thanks to America's Test Kitchen for this tip.😊
@o-wolf
Ай бұрын
Nahhhhh we good with it the way he said it, go soread your anti-china propaganda elsewhere
@jade8568_VR
Ай бұрын
A bit confusing...buttt🤷🏼♀️
@sunbeach1670
Ай бұрын
@@jade8568_VR lol
@olgakultikova7323
Ай бұрын
Isn't it too much of baking soda? You would probably feel the taste of it
@dradriancicortas
Ай бұрын
@@olgakultikova7323half tsp for one pound meat
@jmc8847
Ай бұрын
A thousand thanks for the recipe! 😀😍 😍
@therealkingfrances3242
Ай бұрын
It’s called velveting. Velveting is a Chinese marinating technique that coats proteins in a mixture to keep them moist and tender while cooking. The coating creates a protective barrier that seals in moisture and prevents the food from becoming tough and overcooked. Velveting also gives the protein a soft, silky, or "velvety" texture and helps it absorb more flavor. Velveting is commonly used for small cuts of meat or seafood that are thinly sliced or in bite-size pieces, such as beef, lamb, chicken, shrimp, and scallops. However, it can also be used for pork, turkey, and other shellfish like lobster and crab. Home cooks often use velveting to tenderize tough cuts of beef, especially fibrous cuts like brisket, chuck, round, and shank. Velveting mixtures can vary, but typically include a combination of starch, liquid, and oil. Some common options include: cornstarch, egg white, sesame oil, salt, rice wine, tapioca starch, and potato flour. After coating the protein, you can let it sit for about 15 minutes before cooking. Then you can either deep-fry it in hot oil or poach it in simmering water.
@PabloEdvardo
Ай бұрын
there is no "sealing in" barrier, that's mythology
@miyangtangwan7046
Ай бұрын
Very informative!
@ms4eji0bek
Ай бұрын
I don't know where you're copied this from, but both you and your source are wrong. Velveting meats is treating proteins with alkali, not what you're suggesting.
@heatherjohnson3273
Ай бұрын
Velveting is done with corn starch.
@Guacmaster22
Ай бұрын
@@heatherjohnson3273baking soda
@christopherlarsen45
Ай бұрын
That looks yummy. Thanks for the tip.
@deborahparker3907
25 күн бұрын
Chef Joshy Jin I love and appreciate the very few tips & recipes I've seen. WE DEFINITIVELY WANT MORE !!!! Those who know the Chinese techniques know things the rest of us don't. Tender not dry chicken and crispy pork both are perfect for recipes. Think of what we can learn from you! We need lots more techniques and recipes please. Lots of videos on a regular schedule, two a week, three if we're lucky. I think your personality and very pleasant voice will draw you regular followers fairly quickly. Please consider this.
@chefjoshyjin
25 күн бұрын
thanks for your kind words, I will try my best to share more
@suzanam5872
17 күн бұрын
Yes please!!@@chefjoshyjin
@snowbeach7
4 күн бұрын
A no nonsense cooking :) quick & easy ty. Your channel will be a hit, millions subs soon 😂
@chefjoshyjin
4 күн бұрын
thank you!
@snowbeach7
3 күн бұрын
@@chefjoshyjin your welcome, keep going! :)
@apextrainingjackiemah
Ай бұрын
Love his masculinity and accent while educating us on how To prepare an amazing chicken stir-fry…Our kids would enjoy this dish Would recommend a better mic…voice did sound a little muffled
@chefjoshyjin
Ай бұрын
thanks for your kind feedback, I bought a new mic, so my latest video are better now, I am learning these stuff too
@jeaniedreams4168
Ай бұрын
More easy simple recipes please!
@ThePrivateMatcher
Ай бұрын
Why is this video so much brighter than every other video I watch?
@TheBeatCollector88
Ай бұрын
He put HDR as a setting on his videos
@Na0uta
Ай бұрын
HDR for sure.
@BanhChui1968swe
Ай бұрын
The most important ingredient here is the corn flour (potato flour works as well). The starch in the flour is supposedly preventing the meat from releasing all of its moisture and prevents the muscles from contracting too much which would make it try and chewy. The marinade is important for the moisture and flavour but starch is important for tendernes
@0MMRDota2EnjoyerPlaysRanked
Ай бұрын
he doesnt even use starch. its cornflour mate. good iq lil bro
@BanhChui1968swe
Ай бұрын
@@0MMRDota2EnjoyerPlaysRanked My mistake, mixup of words
@Staroy
Ай бұрын
@@0MMRDota2EnjoyerPlaysRanked Cornflour contains starch. It's funny when you flame people for being stupid when you are even dumber yourself
@otroflores91
Ай бұрын
@@0MMRDota2EnjoyerPlaysRankedwhat you call corn flour we call Cornstarch in the United States mate.
@0MMRDota2EnjoyerPlaysRanked
Ай бұрын
@@otroflores91 really??? I was unaware. ill have to look into this
@lynphillips2109
Ай бұрын
Corn flour is AKA corn starch. This is called, velveting the chicken.
@brittyluvzruben
Ай бұрын
Thank you this is exactly the reason I came to the comments.. because I wanted to make sure I knew exactly what he meant because I was pretty sure he didn’t mean corn meal, so I was trying to figure out with corn flour was…
@Datahusain
Ай бұрын
Tzkx that’s so good😊😊
@kymerwin8870
Ай бұрын
Thank you! I was confused about that
@sebastianliebmann6014
Ай бұрын
everything is called velveting not just starch
@Playpianokey
Ай бұрын
United we stand and eat well! Thanks
@Jackson_Zheng
14 күн бұрын
You don't need all of that. The key is the corn starch. You can just use water and it'll do the same thing to keep the chicken tender. The extra seasoning and everything is optional, including the egg white. Chinese people use this method all the time in their cooking. Bonus: If you want to make your soup thicker and you don't have any thickening granules, cornstarch mixed with water will do the same thing. Make sure to fully dissolve it so you don't have lumps everywhere.
@toboldygo5823
Ай бұрын
Thank you chef for showing us how to cook chicken properly the Chinese way❤👍🏻✨☮️💟
@Sanderly1820
Ай бұрын
Majority of Chinese will braise their chicken when cooking at home
@nancymilner4922
28 күн бұрын
Yum, I am going to make that today, yummy 😋
@Islamdawahcotto
Ай бұрын
Makes more videos this is amazing. Your on to something here mate.
@haptics2
Ай бұрын
Let chicken grab enough salt/soy sauce first. Then add water for the chicken to balance. Salty side will soak water. Then cook the chicken. If you add the seasoning in the middle of cooking, outside of the chicken is more salty and it forces water out of the chicken, making the chicken dry.
@chefjoshyjin
Ай бұрын
if you massage them well, you can add them all at the same time, the rest of what you are saying is very true
@donnakawana
Ай бұрын
Thank you for this recipe Joshy!
@mootan2
Ай бұрын
skeptically tried this last , just subscribed
@mootan2
Ай бұрын
night
@yeanah2571
Ай бұрын
For my Americans, corn starch and baking soda is a good substitute for cornflour. Did steak with it a few weeks ago, just dumped into the marinating bag overnight. Night and day difference.
@dominicbaiamonte9991
Ай бұрын
What does it do?
@edmartian
Ай бұрын
Corn starch is corn flour. They are the same thing. Adding a (very little) bit of baking soda can help tenderise tough steak.
@dominicbaiamonte9991
Ай бұрын
@edmartian oh yes I remember now seeing a video about baking soda. They mentioned it was common in Chinese restaurants to get super tender beef (but too much will make the texture unrecognizable)
@sidlerm1
Ай бұрын
@@dominicbaiamonte9991It's called velveting meat and keeps the moisture binded with the meat
2 suggestions - leave out sugar (no one needs more sugar) and replace corn flour with arrowroot flour, the latter has way lower GI.
@ramonaruthhurst1280
Ай бұрын
Thank you so much. Hi from Texas USA
@crisiscore93litmus56
Ай бұрын
Here's what I do and it has never failed me: 1) Pat your chicken dry 2) Spray/rub lightly with an oil 3) Season with whatever you want 4) Air fryer at 180 for 12-15 min depending on size I found that cutting your chicken into smaller sizes increases the risk of each individual piece being dry. Now, I cut a breast or though in half and cool it that way. If I want to divide it afterwards, I do. It's never dry.
@BarnstormingProd
Ай бұрын
Assuming 180 C not F
@crisiscore93litmus56
Ай бұрын
@@BarnstormingProd Oh yea, my apologies.
@ikyiAlter
Ай бұрын
If you wanna do chicken breast with batter, I just make a quick a karaage batter and air-fry. Thickness is about half an inch, or slicing a breast in half thickness wise. And you just air fry at high for 6-7 mins, flipping in between. Legit just until it is golden brown. Juicy and not dry. That's like a dumb version and kind of fail proof. If you don't wanna use a batter, same thickness, same thing but then just put it inside some foil to use residual heat to cook it. But it's not guarantee xD. Works most of the time.
@raraavis7782
Ай бұрын
Jepp, that's what I do, too. Except at 200°C. But the best temperature probably depends on the size of the chicken breasts. And marinating them for a bit before, never hurts. But cooking the whole breast = maximum juiciness
@gregganderson3415
Ай бұрын
Thank you. I'm trying this
@baladi921
Ай бұрын
Me realizing white pepper exists.
@michaeldebruij1047
Ай бұрын
It's the same plant as black pepper. Just dried differently. Iirc black is dried in the sun, white indoors and green not at all. I find they taste pretty much identical. White pepper is good for sauces etc that you don't want little black flakes of pepper in. I would not and have never heard someone describe the taste of pepper as umami though. This video is kinda dumb like that. "water to rehydrate" umm okay and "oil to stop oxidation" Can't say my chicken has ever oxidised. Especially in a marinade. Air has a bit of a hard time getting into a liquid lol.
@JLA91
Ай бұрын
@@michaeldebruij1047 are you intentionally being dense? Air can easily get into water.
@michaeldebruij1047
Ай бұрын
So when you peel potatoes and put them in water to stop them browning. What exactly is that doing? Or do you add oil on top stooge.@@JLA91
@Elegant-Capybara
Ай бұрын
Damn, the HDR almost seared my retinas 😂😂
@railzip
29 күн бұрын
This freakin dish was awesome!!!!!! Thank you so much
@PopPopJ
Ай бұрын
I like your videos, man they’re just plain and simple to the point.
@scott4868
Ай бұрын
And also wrong. Chicken is dry because of the cooking method.
@LookItsJonathan1
Ай бұрын
@@scott4868no one is admitting it here in the comment section but you’re right
@PopPopJ
Ай бұрын
@@scott4868 three days ago I pressure cooked a whole chicken with garlic and a cup of water on high for 22 minutes. Then I take seasoning rub the entire thing down, then put beef tallow on it and are fry for 10 min . The last 5 min I put sweet D’s barbecue sauce all over the chicken and finished the air fryer. that thing comes out juicy every single time.
@henryng7893
Ай бұрын
That's called velveting, Chinese have been doing this for 5,000 years. Also, dark chicken meat helps, white meat is dry & less flavor.
@jimhim585
Ай бұрын
Typically needs baking soda
@chrisoakleyfx
Ай бұрын
Velveting as far as I know use sodium bicarb to break down the muscle fibers. But I suppose this achieves a similar result, but by different means. He adds cornstarch here which is just to add a glaze and help with colour in the pan.
@AClaiderman
Ай бұрын
@@chrisoakleyfxVelveting can use egg whites too. Works just as well. The idea is to put the meat in an alkaline mixture to tenderize it. Both egg whites and baking soda are alkaline so you can use either or.
@azalikmar2
Ай бұрын
Can you velvet over night?
@AClaiderman
Ай бұрын
@@azalikmar2Yes you can.
@eugenegee2148
Ай бұрын
There is a huge difference in dryness between cooking chicken thighs and chicken breasts. The chef did not answer the question unless his answer was to cook chicken thighs instead of chicken breasts.
@davidwright1011
Ай бұрын
Kenji Lopez Alt describes this technique for chicken breasts & even for fish.
@shuroom57
Ай бұрын
Do the same with chicken breasts. Trust me, it'll work.
@maximuslongrod6361
Ай бұрын
lol the question just said chicken, not breast or thigh. so really he took the easy route
@Joey500
Ай бұрын
THEN CALL AN AMBULANCE
@amandas3804
19 күн бұрын
I have tried several velvetting techniques. This is by far the best one--this is going in my cooking journal. Thank you so much!
@justinrider930
Ай бұрын
For anyone wondering cornflower=cornstarch
@DLeach162
Ай бұрын
I came here to ask, but there is also a product that is, in fact, corn flour.
@Spookkoe
Ай бұрын
Flower 😂
@twizaa
Ай бұрын
@@DLeach162it's confusing because the UK calls what we use as cornstarch "cornflour" which is powdery white, but not to be confused with our corn flour which is ground up gritty yellow corn.
@mtheoverlord7840
Ай бұрын
If you don't want all of these different flavors, the most tender chicken I've ever made was soaked in Pickle Juice for about 30 minutes to and hour before cooking. It preserves the original chicken flavor without tasting of pickle brine (despite what you'd think). This is the same way that Chick-Fil-A prepares their chicken before frying it, and it works wonders!
@wiltabeest
Ай бұрын
i worked at CFA for a couple years and we never brined our chicken in pickle juice. i dont know where y’all are getting that from
@wiltabeest
Ай бұрын
but that isnt to say that brining your chicken is pointless. it definitely makes for some good chicken, but its just not true that CFA brines their chicken
@mtheoverlord7840
Ай бұрын
@@wiltabeest I'm not gonna doubt you, I've never worked at a Chick Fil A. It's just what I've heard. Still though, it makes some pretty damn good chicken
@wiltabeest
Ай бұрын
@@mtheoverlord7840 yea i get that, rumors spread on the internet like wildfire unfortunately 😅 sorry if the previous reply read as a bit confrontational, tone in text is so hard to get right. another way to get good moist and tender chicken is just using thighs like the guy in the video is doing, they are so so much better than the white meat 😂
@erichahnel4271
Ай бұрын
@@wiltabeest well headchef in a Guide Michelin restaurant. If your chicken get dry you most possible overcook it and screw it up. Thats a chicken i never want to taste with all the ingridience, you totally screw up every own taste of the meat. Yes a chicken has a way lower fat percentage then most other meat, the fat is making it tender and not dry, so it can screw it up to cook it for to long, but their is a really simple solution, cook it till its done not longer. Make sure its not raw, thanks to salmonella but just dont overcook it since you are unsure if its ok. Dont peak it with a fork or a meat fork. The highest problems came from this 2 mistakes.
@YvonneWatson-ff5ex
Ай бұрын
I sauté my vegetables first until they’re crisp-tender, remove them and sauté my chicken until brown, adding the vegetables and marinade to the mix once the chicken is almost completely cooked. It ensures that the bottom of the pan from the chicken doesn’t burn and the vegetables are cooked to my liking.
@kymerwin8870
Ай бұрын
I agree. The veggies take way longer to cook than the chicken. Veggies first.
@klosettreat
Ай бұрын
Thank you chef!
@lordhudson3004
Ай бұрын
Homie looks like he can cook…. And kill me. I’ll trust him.
@chefjoshyjin
Ай бұрын
thank you
@quilleymemory
Ай бұрын
Basically, add cornflour for that soft, pleasant rubbery texture you get from Chinese cooking. You can add it to beef and pork too.
@josefbecher4790
Ай бұрын
Cornstarch *
@ntroxell83
Ай бұрын
No one wants rubbery chicken
@merlinpearson4360
Ай бұрын
@@josefbecher4790 same stuff, just different regional names
@thegombie
Ай бұрын
For beef and pork you want to add bi-carbonate/baking soda not starch.
@josefbecher4790
Ай бұрын
@@merlinpearson4360 ok cool, was just making sure i was doing it right lol.. thanhs
@charlesthompson7042
Ай бұрын
Another way to do it, is to pan fry or grill your chicken for about 7 or 8 mins. Then add 1 cup of water or chicken stock. And boil it on medium high heat for about 10 mins. Comes out tender and moist. Additional flavors can be added also.
@andreicirstica509
Ай бұрын
Great.. but try it with chicken breasts...the tights are always juicy, can't fkd them up
@jenniferturner3789
4 күн бұрын
he can paint a wall does not matter - his speaking voice is like ASMR - great VOICE
@soulseaurchin2739
Ай бұрын
Where have you been all my life???? xxxxooo Thanking you!!!!
@user-dl2wj7my7b
Ай бұрын
Thankyou chef Ricky tan, but would brining the chicken be good too?
@ryanflemming464
Ай бұрын
This is a brine :)
@JanetKohl
Ай бұрын
For healthy people, ditch the sugar and switch soy to coconut aminos. Also can skip the corn flour and only use good oil.
@larkspurmorton908
21 күн бұрын
Coconut aminos are very sweet!
@sudaththaliyanaarachchi7657
9 күн бұрын
I am impressed. Simple practical advice. Wow.
@albertol9654
Ай бұрын
Just clean the chicken with water.. Marinated the chicken with lemon and salt, then put in the fridge for 3-5 hours. Then cook it on the pan, leave the lid for couple of minutes, wait for it to turn brown. Watch it taste so tender and juicy.
@jammybdee
Ай бұрын
If only 99% of the population were that prepared 😂
@Danarator
Ай бұрын
That's like the next day meal
@MissBibi2000
Ай бұрын
This is what we've learned from our childhood on! 😂 When doing this at an all white school, they told us you are damaging the chicken, but it doesn't help with the flavour. We will fail you if you do it again. We looked at eachother and laughed sooooo hard, they were stunned. I said, well let's taste the difference then. All of our college students wanted our food. The teachers couldn't say ANYTHING ELSE BUT, you are so right! Our colleagues said, can you teach us too. Nope! It's a family secret! ❤😂😂😂😂😂😂
@ibeamy
Ай бұрын
Things that never happened for 500
@CanonSense
Ай бұрын
Awesome tips chef, thanks. Keep it up!
@caesarskiba9008
Ай бұрын
HORRIBLE tips. Literally everything is wrong. I explained why up above.
@stevewilson8752
29 күн бұрын
Looks amazing & very delicious , great tips there 👍😝🕺
@ristom1
Ай бұрын
He soundas like a james bond villan
@SinaAlidoust
Ай бұрын
The actual reason is the heat. If you keep the temperature low it will be dry. Preheat the pan and keep the temp over medium
@Apatheia
Ай бұрын
thanks man, this is really helpful.
@conundrum2u
Ай бұрын
absolutely. if you cook chicken breast at 410F for 24 minutes it'll be ridiculously juicy. you don't even need seasoning.
@halomaestro3384
Ай бұрын
This is just cooking basics guys it applies to all cuts of meat lol
@conundrum2u
Ай бұрын
@@halomaestro3384 no, if you cook brisket for 4 hours at 200 it will be juicy because the collagen will have broken down. if you cook chicken breast at 200 for 4 hours.... ew
@greedroll226
Ай бұрын
it is literally chef's first vid of the channel and it has million views, its how you know the content is good
@ariarc
6 күн бұрын
A master at his craft always makes it look so easy. Now I'm gonna try what he demoed.
@tomsprincessa3905
Ай бұрын
Another trick I’ve learned is to poach the chicken. You can do this ahead of time. Then use the chicken for multiple dishes. It stays moist and tender. It works for stir fried and grilled later on.
@ChrisGugliuzza
Ай бұрын
Chicken thighs won’t be dry anyway lol
@chefjoshyjin
Ай бұрын
I never thought about it that way, we always use thighs for stir fry, I will make a video on chicken breast, thank you for pointing that out
@sebastianfjorn
Ай бұрын
@@chefjoshyjin yeah, chicken breast are harder, but thighs are always tender and juicy no matter what, atleast from my experience
@melvin91motorola
Ай бұрын
Yup..I need this to redo with chicken breast
@jans5820
Ай бұрын
@@chefjoshyjinyes thats right, when you make breast just slam it before
@1971dave
Ай бұрын
No msg, good tip, get your steak MSG both sides leave 10 minutes, @@chefjoshyjin
@timheywood4813
Ай бұрын
That's a specific recipe, not an answer to the question
@chrism45
Ай бұрын
The real amswer is,: 1. Make sure it's even (butterfly or tenderize) 2. Cook it less (remove 1 minute every time you cook it and it's dry, you'll find the perfect timing) This works for every meat and every method of cooking.
@kelvin_99
Ай бұрын
The real answer is velveting
@_Rustodian
Ай бұрын
The title is specific though?
@timheywood4813
Ай бұрын
@chrism45 I agree. I think that it is a good idea to display a technique through a recipe. However, for people new to cooking, it is not highlighted which particular stage is the magic and could be used in other recipes. There are several tips for keeping chicken tender, for example a poached breast benefits greatly from being allowed to cool to room temperature in its cooking liquid before using
@_Rustodian
Ай бұрын
@@timheywood4813 The title specifies "stir fry".
@thetruthwills3tufree
24 күн бұрын
I have a marinade similar to this ( with wine or vinegar instead of egg whites) and I use it for beef, pork, chicken and even fish. I learned from a Chinese chef video.
@FeedMeGoodChefNunu
29 күн бұрын
That's what I learnt in Chinese cookery school it works wonders.
@JosephPreston-hl8dn
Ай бұрын
Ive done this ,its very delious and healthy .
@nanaycooks5800
3 күн бұрын
I love this recipe❤❤❤
@MP-ko8go
18 күн бұрын
Love the explanation of every ingredient ❤❤❤
@Sawpainter_td
26 күн бұрын
Now, this chicken recipe I will try! Thanks!
@janepaogofieausage1082
23 күн бұрын
I actually made this and my chicken was tender! Thank you
@HonkiePlonkie
8 күн бұрын
I do it with yoghurt instead of soy. The active bacteria in yogurt breaks down protein, making chicken breasts moist and tender. marinades include vinegar, lemon juice, and wine has the same effect because of the acids.
@Chrisi-z1p
15 күн бұрын
Watched ALL ur recipes, gonna do them all, cant wait... betting theyre great, THANK-YOU 🎉
@amarhussain7287
Ай бұрын
Amazing tutorial! Absolutely loved this when i tried cooking it way ❤
@LCDC5759
29 күн бұрын
Thank you Chef
@karri8998
Ай бұрын
THAT LOOKS SO GOOD!
@joem715
2 күн бұрын
Tenderizing meat is so important. I remember my mother used to literally beat the crap out of meat before cooking it.
@MariaBareiss
Ай бұрын
Thank you!❤
@MartinMartinez-ud3rt
14 күн бұрын
Amazing quick yet very informative video!! Thank you chef
@jacobblumin4260
Ай бұрын
Wow!! This is why some people can make chicken as good as the best steak. Amazing!!
@roben187
17 күн бұрын
His method works I tried it myself today, it was tender and juicy with flavor on point.
@voodooactual8053
7 күн бұрын
Another quick cheat. Use baking soda. All you need is just enough water to cover, 1-2 tablespoons spoons of baking soda. Mix it… let sit…. And the time it takes you to cut up your veggies, the soak will be finished. Then high heat, throw the meat in then the veggies… The only downside to baking soda is it will make red meat, (cow meat if you don’t understand) slightly rubbery if you do not fully cook the meat. If you slightly char the outside you’re good. The meat will be soft and tender and full of whatever marinade you wanna use.
@sarahm9723
8 күн бұрын
This recipe is genius!!!
@ezmode5439
15 күн бұрын
"It's a guaranteed success" should go on Chef Joshy shirt! lol
@monicaaustine1226
Ай бұрын
Hey Joshie had me smiling. My son is Joshua and I call him Joshie. I will definitely try this. Thank you.
@jewlstagara4562
Ай бұрын
You heard that? Looks like chef is gonna get a guaranteed success tonight. 😂
@user-sk8xr8yf1q
Ай бұрын
Looks great❤ I’ll try it
@zacckygreyling5558
12 күн бұрын
I tried this recipe, works 100% Thanks!
@SpookySpoon-xg3jt
Ай бұрын
OH WOW! Thankyou ♥️🙏
@etuatehuhane7447
20 күн бұрын
I'm a chicken lover. Thank you for this video 👏
@273kg3
14 күн бұрын
he brought back the chicken explanation all the way to his apartment
@Mv3Trader
Ай бұрын
Been a while since I've eaten chicken, but I didn't know dry chicken was a problem. Learn something new every day.
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