Crispy Chicken with Ginger Scallion Oil Recipe

[@kathcares]

Wonderful video, Marc! I love the visuals you used over the explanation of resting meat. They perfectly depicted what you were talking about while being fun and visually interesting. Since I've been watching your videos and reading No Recipes for so long now, I'm very familiar with the techniques, yet you managed to still teach me new things! Thank you for putting in so much effort educating us!

[@NoRecipes]

Thanks Kathy, I thought about illustrating how protein behaves when it's heated, but realized there's no way I'd get the video done in time. Maybe some day I'll be able to hire an animator😅 Glad the stock video was able to convey the message.

[@kathcares]

@@NoRecipes Truth is, those little stock videos are fun and refreshing. Totally appropriate here. You could have used a time lapse comparison, with a cut chicken thigh beside the one you rested. So, cut the first one immediately and let the juices run out in time lapse while the other one sits. At the end, cut the rested one, keeping the visual of the first one with its juices all over the place on screen. But I loved the way you did it!😄

[@NoRecipes]

@@kathcares That's a great idea but would have required another shoot. Someday I'll have the time to do things like this 😅

[@neykitahara4646]

Marc adoro suas receitas, parabens fiz e adorei

[@NoRecipes]

So glad to hear you enjoyed it! Thanks for letting me know😀

[@KJ-df9oz]

Hi Marc, I made this recipe and it came out delicious!! I grew up eating soul food but I am now venturing into trying new dishes this will be a weekly fav for me. Thanks again.

[@NoRecipes]

You're welcome K J! Soul food is one of the things I miss most about living in the US. I have a lot of sub-15 minute Asian recipes on here so I hope you're able to find a fun variety to mix into your routine!

[@QldChickenPuncher]

Holy crap, Mark.. my mouth just exploded! My little man is only 5 but he's really starting to enjoy your food! He's a giant blonde haired blue eyed sweetheart.. I have a feeling he'll be well received when he returns to Japan ;).. Thanks for your delicious recipes and your inspiration.

[@NoRecipes]

Happy to hear that you and your family have been enjoying my recipes Daniel! Thanks for stopping to share the cute story😄

[@RhubarbAndCod]

Ooh, I love a great effort-to-flavour ratio! This sounds incredible Marc! You could throw that amazing ginger scallion sauce on just about anything! I love that you've got the skin so crispy, and the sauce doesn't take away from that as well. Great recipe my friend!

[@NoRecipes]

Thanks Susan! The ginger scallion sauce has so many uses. Some of my favorites include drizzling it on avocado toast, using it to make fried rice, and serving it with warm silken tofu.

[@ronnie-yonnie1776]

Beautifully presented and well done, Marc-san. Arigato!!!

[@NoRecipes]

Thanks Ronald!

[@4seasonsbbq]

Absolutely amazing recipe, Marc!

[@NoRecipes]

Thanks Ron!

[@cookingwithdenise999]

I learn so much with your video. The salad is even more delicious by your excellent description of the why and how.

[@NoRecipes]

Hi Denise, for me it's just as important to know the "why" as the "how" so I try and explain this in all of my recipes. I'm happy to hear you found it helpful!

[@letstrykitchen873]

Very beautiful natural healthy recipe

[@NoRecipes]

Thank you!

[@the_hiroman]

Looks absolutely delish!!!

[@NoRecipes]

Thank you!

[@TheCowEmporium]

This recipe is just awesome. The little tips you give are amazing. I really needed to see preparing the ginger last month. I made the mistake of grating it. The little fibres just exploded into little hair balls. LOL! I’m going to make some of the ginger scallion oil next month. I can’t wait! Take care Marc, Annette🌺

[@NoRecipes]

Thanks Annette. Ginger hairballs🤣 I hate when that happens. You can avoid that in the future by using a Japanese-style daikon grater, The teeth aren't sharp enough to cut the fibers so it will help grate the flesh and the "hair" will get left behind. I like chopping the ginger for this because it adds a nice texture with pops of ginger flavor.

[@TheCowEmporium]

@@NoRecipes thank you!

[@kathcares]

@@TheCowEmporium Hey, Annette! I bought the one on Marc's Amazon store and it's Grate! (See what I did there?😂) I use it for grating daikon, ginger, onions, whatever. The grater has a layer with a mesh bottom so you can easily strain out the juice, if that's what you need. It also can be used without that layer. I was skeptical at first, but now I love it!😁

[@TheCowEmporium]

@@kathcares thanks Kathy! I’ll look into it! I bet it is grate! 🤣

[@vivih2236]

I make a similar sauce for a Hainanese chicken rice dish with chili garlic sauce for an extra kick. That chicken is so crisp! I'm drooling as usual;)

[@NoRecipes]

I love ginger scallion oil with chicken rice. It's such a versatile sauce!

[@toshiyukisuzuki7610]

I'm salivating😊 Amazing knife skills❤

[@NoRecipes]

Thank you!

[@kmiller6002]

Marc I'm on my way so save some for me LOL 😂. Seriously that looks DELICIOUS 💚🙏 Kendra

[@NoRecipes]

😂Thanks Kenda! It's not too hard to make and the components can be prepped in advance. Hope you have a chance to try it out!

[@KristinWelton]

This looks unbelievably delicious!! Question: for mincing the ginger, can I finely grate it? Or is it better to use a knife? I want to make the ginger scallion oil tonight!

[@_Lightning_Dog_]

I wonder the same

[@Maplecook]

Can't speak for Marc, but I don't think it'll hurt...

[@kathcares]

You won't get those bursts of ginger flavor that you would get from minced ginger. The texture will be slightly different. It will still be awesome!

[@NoRecipes]

Hi Kristin, grating will work fine, but I like the slightly crispy texture of having small pieces of ginger in it.

[@KristinWelton]

@@NoRecipes thank you so much!!! I’ll definitely chop it finely, thank you. I am trying it this week!! I’m excited! 💕

[@reeding.wright]

Hey! I suddenly had the thought during this video that a lot of your sauce techniques (this oil for sure!) would be well suited to cutting down into a youtube short. Might be a good way to get some visibility from a different set of eyes onto your channel!

[@NoRecipes]

Thanks Vex, that's a brilliant idea! Now I just need to find the time to make the edits😅

[@Maplecook]

I called it on the rice bran oil! haha This kinda reminds me of a chicken dish that my mom makes. Me want! Me want! Awesome job as always, my dude! =)

[@kathcares]

I can think of a LOT of things that sauce would be good on!😉 (Insert your favorite "Yo Momma" joke here!)😂

[@NoRecipes]

Thanks man! The price of Canola oil has gone up so much in Japan it's almost at parity with rice bran oil. Still not using it to deep fry, but I use it for more things than I used to.

[@NoRecipes]

🤣

[@Maplecook]

@@NoRecipes If peanut oil wasn't so expensive, I'd use it for a lot more frying.

[@kathcares]

@@NoRecipes We cannot get rice bran oil here. But we're swimming in canola oil! If you knew the things they have to do to rape seeds (rebranded "canola" for obvious reasons) to extract the oil you might actually be glad it's too expensive. I use sesame seed oil a lot in my cooking (not toasted). It works really well.

[@romeohosang9518]

Delicious... much better than pat-chi-kay (the version with boiled hen) ... you eat very small portions... it was so yummy that I could eat by myself 3 o 4 orders of this... yeap... simple YUMMY. !!! o YES!!! Rice... a very big bowl of rice to suck all the aromatic oil left on the plate !!!

[@NoRecipes]

Happy to hear you enjoyed this! Thanks for dropping by to let me know!

[@rupasikdar6549]

Faboulous recipe, but I have a question for you. I have kidney problem and must maintain a low potassium diet. Chicken skin is high in potassium so I can't have chicken with skin on, so how to keep it juicy while following the recipe.

[@NoRecipes]

Hi Rupa, you could still make this without the skin, but it's not going to be as juicy or tender. I'd probably recommend using a different method to cook the chicken. Some options including baking or steaming. You could also cut the chicken up into pieces which will make it cook through much faster so you will have less of an issue with the exterior getting tough by the time the interior is cooked.

[@mrichards7247]

Can’t get this to play in English even though all my settings are for US/English with no other language options.

[@tomnguyen28]

True, but Michelin is the culinary international guide, soon this year more of the best restaurants soon will be included to the guide, or maybe it’s just hospitality, also there’s a lot of Michelin Star restaurants in Japan

[@mrichards7247]

Other videos are fine, just this one … it’s audio is translating into Spanish.

[@NoRecipes]

That's really strange.... This video is dubbed in Spanish, but if you click the gear icon in the the player window what does it say next to "Audio Track (3)"? It should be "English (United States) Original".

[@AuchMalEinenKommentarGeschr.]

Greetings from Germany ... great Job done ...Welcome on my channeld shortlist

[@NoRecipes]

Greetings from Tokyo! Thanks for stopping by!