Firebird Chicken - Food Wishes

[@allistrata]

This is a reasonable alternative to chef John actually bathing in cayenne.

[@alexmullen27]

🤣🤣🤣

[@donf3058]

You are, after all, the Calub of what you use to fill in your bathtub

[@allistrata]

@@donf3058 or, he IS the judge & jury of his spicy bathtub slurry

[@ginafriend1690]

My thoughts too. Extra Cayenne!

[@magentaMegi]

Yeah make sure not to touch your eyes after handling any strong spice.

[@bridgetorourke2089]

I was positive he was gonna pull out the tiny whisk for the tiny bowl of hot sauce and egg but nope we got the normal sized one. Chef John always keepin us on our toes!

[@ozyankee4403]

Yeah... Chef ....where was that ridiculously small whisk...? You set a utensil precedent ... expect your followers to hold you to the standard you set.

[@choochooimlou]

Tiny whisk is with Binging with Babish. :(

[@madhavved2875]

@@choochooimlou yeah that's what I was thinking

[@semi-skimmedmilk4480]

@@choochooimlou chef uses to use the "tiny spoon". He came up with the 'tiny' shtick waaay before Babish was even about tbf

[@JohnDoe-xr5is]

"Freakishly Small' whisk

[@AnwarHaikalRuslan]

In Asia, we use a sambal marinade which is essentially what you just made in the mortar and pestle, salt, garlic, chilies, hot sauce, more peppers, maybe prawn paste and lemongrass etc.

[@joshevans5127]

Indonesia?

[@Irishkilla79]

Out of Sriracha, Gojuchang and Sambal oelek, I like Gojuchang better, then Sriracha, then Sambal.

[@konalily]

Oh my! This would be delicious to make w/ adding lemongrass and shrimp paste. Thanks for the idea.

[@AnwarHaikalRuslan]

@@joshevans5127 Southeast Asia. I think all these countries have their own form of sambal. I'm from Malaysia.

[@AnwarHaikalRuslan]

@@Irishkilla79 Understandeable, but I'd also point out that there's over 50 versions of sambal out there. Some lighter, some spicier, some richer, etc. From my limited time in the US, I would say sambal oelek tastes bad. It's a lot of vinegar, and not as flavorful as sambal that you make yourself. But I guess that also depends on the brand, like sriracha.

[@aliciaguerra-salazar5854]

I am Mexican, we like spicy food, but the habanero is serious, it cleanses your entire intestine and even bad thoughts.

[@kingpickle3712]

😂🤣😂🤣👍

[@smitmastaflex]

Missed opportunity for “Ridiculously Small Whisk” to make an appearance. You’ll get em next time John!

[@TYRASSA]

I wear my sunglasses in the kitchen So I can, So I can Watch the habanero turn to paste

[@TheRealNormanBates]

🎶 _I_ see what you did 🎶

[@davidferrer678]

Can’t wait to add it to my recipe playlist and never make.

[@bubblegumplastic]

This is too much honesty

[@janineashcraft8339]

Lol. My list is growing !!! 😜

[@hardfugoo1]

David Ferrer this is a way of life.

[@davidferrer678]

Janine Ashcraft my first recipe playlist got so big I had to make a recipes 2.0 Playlist 😐

[@clarenceyee3529]

Added to the list which includes chicken tikka masala.

[@ryguy7282]

2 things: First, gotta love the rare long sleeved Chef John. And second, I have been keeping score at home ever since I subscribed many years ago. Spoiler, Chef John is winning

[@mmburgess11]

I always liked it when that guy on ESPN used to say, "If you're scoring at home, or even if you're by yourself...."

[@KoRnBaKo]

I got this notification and I jumped onto my laptop to give the play button the ol' tappa tappa and the like button an immediate shake of cayenne. I now need a new laptop.

[@stellarxxnova]

You're a goob!! Laughed so hard

[@Platonis-The-Warlock]

The "weirdly cut" and "misshapen" piece look exactly like drumstick.

[@MarySanchez-qk3hp]

Kinda reminds me of my last boyfriend, years ago. Ahem. .😉

[@JohnSmith-gq9gn]

@@MarySanchez-qk3hp Mary? Is that you?

[@eugenekrabs6400]

John Smith don’t do it John she’ll only end up hurting you again.

[@usngunr]

Wow! I made this today. No habaneros but I have a ton of serrano plants so I used two of those. Chef John, you found a way to make boneless chicken breast palatable! This is great. A new go to!

[@biffhaus]

I find it ironic that firebird chicken is one of Chef John’s only recipes without “a shake a shake of cayenne.”

[@azykros619]

Me: I'm gonna make this My toliet: Not again

[@MarySanchez-qk3hp]

* TOILET.

[@rhettlover1]

"I fell into a burnin' ring of fire/I went down, down, down/ And the flames went higher/And it burns, burns, burns/The ring of fire, the ring of fire." Johnny Cash

[@UnitSe7en]

My toilet got blocked a while ago. I was quite upset. I mean, This is how it treats me? After I give it _so much..._

[@JustTheTruth-Please]

@@MarySanchez-qk3hp Oh, who cares?

[@tyleraho2485]

@@JustTheTruth-Please Mary cares. That's who.

[@TheOriginalRizk]

1:07 Chef John, I respectfully disagree... the coolest way to wear sunglasses is at night. After all, no one's ever made a song about wearing sunglasses indoors.

[@timbunt8092]

You are the Corey Hart of when you want it dark.

[@TheOriginalRizk]

@@timbunt8092 Well played, ol' man!

[@hughmac312]

Chef John's poetic license.

[@quietone748]

@@timbunt8092 Perfection.

[@johncoleman24]

To each their own. After all, you are the Jackie Onassis of when to wear your sunglasses.

[@The_sinner_Jim_Whitney]

I made this with only one chocolate habanero and three habanadas (all the flavor of habaneros and none of the heat) and it was AWESOME. I love hot peppers and I’m sure I could handle it with all habaneros, but I was also cooking for my girlfriend and a few of our friends who may or may not have been able to tolerate that heat level. I made it with boneless, skinless thighs since dark meat=truth and served it over some sorta bastardized vegetable Thai fried rice. I took your suggestion and served it with sweet chili sauce for dipping, I didn’t find it necessary or even preferable, but my girlfriend and a couple others thought it made it even more delicious. I think I’ll add oil to the marinade and make it again over a charcoal/peach wood fire and see how that works, too. Great idea, thanks!

[@gregbowen617]

I'm always amazed at how Chef John manages to eat AND narrate at the same time - Skill ne plus ultra!!!

[@jay963]

Yooooooo I was like "Hey just like the Fire Bird from Blue Koi" and then that was what it was! If anyone finds themselves in Kansas City you gotta get the Fire Bird with noodles and duck! It's my favorite dish from my favorite restaurant!

[@mattcrouch9348]

"Speaking of horror shows" Well played.

[@iainbrooks6558]

You are the food wishes, of scrumptious dishes!

[@billh230]

Chef John's "Firebird Chicken"- Brought to you by... Pontiac!

[@BrandonGraham]

In my experience, Scotch Bonnets are not habaneros. I've liked their flavor more, and they aren't as spicy as a habanero.

[@antalex1892]

True Brandon. In fairness to chef John I know several people who also thought they are the same.

[@dredez74]

true, they are not the same but they are in the same family

[@ThisGuy0186]

They have the same Scoville rating

[@drewcipher896]

@@ThisGuy0186 I've bought Scotch Bonnets that are rated higher than typical Habaneros.

[@recoil53]

@@ThisGuy0186 They don't though. A quick search shows habanero goes up to 445,000 scoville while scotch bonnets are only up to 260,000

[@shreedhane]

I just had Firebird Chicken from Blue Koi last week. It was amazing! Your KC visit will be worth it.

[@jonnymccormack3009]

I've been rewatching Chef John religiously for the past few years, but this video is the funniest I've seen! He's on fire

[@VardhanShrivastava]

I have never seen Chef John gulp up a plate this fast! That bird must be FIRE!

[@palaceofwisdom9448]

I will make this, but with a pepper that's more in line with my heat preference... bell pepper.

[@DanliciousFood]

Yup!!! My thoughts exactly! LOL!

[@maxxlanglois]

If you remove the seeds from any peppers, you should be able to handle them. Especially habanero or scotch bonnets which are incredibly fruity. With bell pepper, it's probably gonna be less than average to be honest.

[@wpelfeta]

Sorry. You're going to have to rename that to Warm side of the pillow Chicken

[@palaceofwisdom9448]

@@wpelfeta ROFL!

[@SarahLizDoan]

Right?! Maybe a jalapeño pepper but definitely NOT scotch bonnet. No way!

[@BombedNevada]

I’m gonna try this on some wings or thighs.

[@MrCactuar13]

Definitely will try the stir fry method, hopefully be able to get a thin crust on each piece

[@hankhillz]

Ditto. Because we determine the dishes for all our food wishes.

[@thalcreations5626]

kzbin.info/www/bejne/lZKzlXehhshmkLc

[@cfgenido]

Looks yummy

[@BombedNevada]

Bobert Wiltshire that’s just you cooking you monster

[@sammyblueeyes7386]

I love the recipes and watch you daily! Thank you for always giving us a great video! Xoxo

[@LegalStickler12]

Didn’t realize my volume was off and had to restart the video to hear that classic Chef John intro 👌

[@mightymint4521]

I just love your channel. Thank-you for a yummy pause from reality.

[@quietone748]

My eyes are burning just watching you make the marinade. Holy toledo, Chef John. How can anyone eat this amount of spice??

[@GolDreadLocks]

I absolutely adore this recipe( I eat extreme heat as you may know), but I must correct you John, habanero, and scotch bonnet are two completely different peppers! They look similar, but taste very different, even though they are both on the hot side! It is like saying all chilis' are the same, they are not! That being said, I love what you did with this recipe, it is my new favourite!

[@etherdog]

Hey, Chef John! Kenji and Helen Rennie just did a collab and both, not surprisingly, singled out you as a great inspiration for their cooking and channels. Oh, and you are also the ace alchemist of alimentary alliteration.

[@bighominid]

Mmmm. Here's hopin' that firebird don't lead to no fireturd.

[@tomnesterak1116]

I just spit out my iced tea reading this comment. I needed a good laugh-thank you, Kevin.

[@davidstruck8109]

OH GOD IT HURTS

[@Boxvoko]

The good spice always burns twice.

[@DanliciousFood]

Haahahhaaa! I hope not! 😂

[@jameskerlin6081]

Oh, it will. It will.

[@housestarr]

Yayyy Chef John! We made Apple Fritters last night and I’m making Steakhouse Potatoes Romanoff AGAIN today! You’re the best

[@gillianlindeen5823]

Blue Koi in Kansas City is an amazing restaurant!!!

[@ericlarson9386]

My wife said she wanþed chicken tonight. I found exactly 3 ripe habaneros on the plant outside so i showed her this. We just made it for dinner. This was amazing. Thank uou for the idea, Chef John.

[@MommyandKitchen]

Oh wow this is so yummy and so easy recipe. Thank you so much for sharing this video.

[@joshuabrown2680]

Definitely adding this to my meal prep rotations!!!

[@UnitSe7en]

Every time I start watching a video on this channel, I expect to see Rich and Mike.

[@ankurm4100]

Much respect from India, and all the fiery chilli eating countries in the world, Chef John!

[@bpopson1]

I needed some Chef John recipes in these trying times

[@pauldoherty4382]

Just prepped this and its in my fridge marinating until tomorrow. Im planning to serve it on some onion fried rice. I can't wait. I didn't have habanero so I used birds eye chillies and added 3 spoons of scotch bonnet sauce.

[@meachy]

Chef John: Hot(ter) Ones edition.

[@comfortouch]

The smartest thing All Recipes ever did, was to sponsor Chef John.

[@dianeladico1769]

Spicy isn't my thing, but that Rocky Horror Picture Show reference made my day.

[@joegt123]

Habaneros and scotch bonnets are two different peppers. They have similar heat levels, but scotch bonnets have a sweeter flavor.

[@Elephant_Juice74]

You know you're at the top of your cooking game when you find a cool name and create a recipe for it +++

[@nadamohsen91]

Oh you can do so many things with the bag of rice flour that you have, you can do Egyptian beef kofta, minced beef with rice flour and parsley, cumin, garlic and some spices, deep fry it in oil then add it to a marinara or basic tomato sauce and guess what, we eat it with rice even though it's made with rice 😀😀

[@MarkMunches]

That chicken looks amazing. I’d gladly take a bite 😋

[@mmburgess11]

Name checks out

[@mmburgess11]

"Mark eats the globe!"....gotta love it.

[@milenmi1]

Dear Sir, Thank you Chef! Greetings from Luxembourg. 👍

[@deondsouza]

Love the recipe..did not get any Habanero so used Calafornia Reaper and turned out very well..Love your recipes

[@abhisheksanandreas]

This sounds like some delicacy from the fire nation . Goes well with fire flakes .

[@formbi]

1:10 «My vision is augmented» ~ JC Denton

[@steveincollins]

Chef John, YOU are pure fire.

[@bridgiemon]

Hi Chef John, my food wishes are 1-the chocolate kahlua cinnamon sorbet from the Sardine Factory restaurant in Monterey, CA and 2-Firecracker Shrimp from Shabu in Park City, UT. Thanks for considering!!!

[@theprinceandthefrog2335]

Really looks good, but it’d be far too hot for me, but my son and daughter in law will love it.

[@bankerofdoom3862]

LOVE your videos! We’ve watched them all! :)

[@davidturney189]

Thanks Chef. It looks great. A must make

[@DanMuggeo]

That Rocky Horror reference is the exact moment I know without a shadow of a doubt that chef John is the coolest. I always suspected but that's when I knew.

[@lealeaj1096]

Looks AMAZING 🍽! Bet that would make a delicious chicken sandwich.

[@theprior46]

Well if you add sieved red plums to the marinade and some root ginger you've got quick Tandoori style chicken. The plums make the coating fruity and spicy and kind of sweet/sour. Indians call it Tandoori Murgh Masseledarrh - It's a winner in your form as well as mine. Nice labor saving recipe and thank you.

[@gpdewitt]

Earliest mention of "firebird" I've heard was the suite by Igor Stravinski, 1919. I've GOT to try this one, probably grilled.

[@martindonald7613]

I made this last night. Next time I would use a bit less salt and maybe another habanero or two. The hot sauce that I used was Chef John's recipe for Sriracha. Another great recipe.

[@skipsterz]

Wow, Chef John! I love the easy, flavor explosion dishes the most! I make an awesome habanero, pineapple and ginger fermented chile sauce that I bet could really pop in this recipe. Cheers!

[@uriuriuri]

Cut into chunks, skewer and BBQ .... YUM!!

[@MGS566]

I know that the firebird chicken is the star of the dish, but there’s just something about rice w/ turmeric and peas that takes me to my happy place.

[@MarySanchez-qk3hp]

I'm vegetarian. Rice with turmeric and peas is classic Hindu food. Made me smile, too!

[@nicholeb5777]

I love super spicy food and this is right up my alley! Can’t wait to make this!

[@bm4114]

Oh chef John you’ve soothed me to sleep with your gentle cadence so many times. I mean this as a compliment.

[@RoryMag]

I couldn't believe how flavourful the chicken was, I am in love with this recipe. Although I'm a little confused as to why my chicken comes out a more yellow colour than red.

[@marmarsmandalas]

Love you Chef John! This looks delicious!

[@hamentaschen]

"Just remember... It's not a lie, if you believe it."

[@suzycreamcheesez4371]

someone likes Seinfeld lol!! and Led Zeppelin!

[@michaelden]

I make a Kicking Garlic Sauce with Scotch Bonnetts. As it ages the flavour just gets better and better!

[@TheImprovised]

That looks spectacular! I would pair that dish with some creamy veggies! Yum!

[@v1.61]

seeing this while eating your tomato soup & grilled cheese recipe, which became a favourite. if you lack Italian-msg just use a little bit Worcestershire sauce and fish sauce (half a teaspoon each + chopped basil) for the umami. (go watch it, tomatoes are cheap since the modern era)

[@LaceyMam]

Omg I love Blue Koi in KC! I can’t believe you have been here! I hope you make their ants on a log and ginger chicken thighs!

[@jethrotiberius2753]

Great recipe! and it reminds me I once had a '77 Pontiac with a chicken on the hood.

[@kennethellison9713]

"After all, I have a whole bag of it." Classic.

[@nameless9767]

i just made this and i have to say that this is an excellent recipe. it is really spicy and flavorful but not so much that eating it becomes a painful experience. the recipe also uses fairly few ingredients, most of which you usually already have, which makes this a pretty inexpensive dish. i will definetly be making this again.

[@bigdaddymojo2005]

Your videos make me happy... =D...somehow make me think of my childhood...=P.THANKS!

[@PhilGeissler]

Awesome recipe! Thanks Chef!

[@LelliyoCooks]

I loved the name. I love spicy foods! Thank you for sharing!

[@dalmatianluvr]

I was scared of the habaneros, so I subbed in a red bell pepper, cayenne and paprika, half -as-much sea salt, and jarred garlic in a small food processor instead of mortar/pestle. It all worked fine. Pleasantly spicy hot, but not so alarming! I chose olive oil, sriracha sauce, and a combo of a/p flour and cornstarch (in a zipper-seal bag worked instead of dredging). We will absolutely be making this again and again!

[@dalmatianluvr]

BTW, is this Chef John's first savory recipe without adding cayenne pepper? LOL

[@angryyankee9184]

We went to the Blue Koi several years ago. I do recommend it.

[@beargillium2369]

This recipe is so simple and awesome 😎 don't forget the sunglasses

[@ericchapman8956]

I want to try this with Manzano peppers. Theyre my favorite and I think would work great!

[@brandih4882]

As someone who developed wheat and corn allergies, thank you for doing a recipe I dont have to modify.

[@suemccullough6482]

If you have lots of rice flour, use it for making shortbreads. Use half rice flour and half cake flour for melt in your mouth shortbread.

[@johnklein10]

Have eaten at the Blue Koi in KC and believe me your chicken looks much much better than anything they serve

[@eldonerc2524]

Always feel bad when I get a chicken an egg sandwich for breakfast. Feel like I'm wiping out two whole generations of family. Or two birds with one scone. 😅

[@jadabendradas6434]

That "allegedly" had me rolling🤣

[@mmburgess11]

It's the way he said it.....almost like it was dubbed in after the fact. Hilarious!

[@shakeimcarter3595]

ur commentary is always very entertaining lol and ur recipes always look great as well.. keep up the good work bro 👍🏼

[@Maelstrom8]

The missus hates heat, and I hate the beach. Gonna make this next week when she takes the beach trip with the ladies. Everyone wins!

[@rajeshwarichakraborty3351]

Caption: Firebird Chicken Me reading it without my glasses: Forbidden Chicken

[@TheBandana1969]

Nice video and delicious chicken recipe. I am from India and most of our meat dishes are quite spicy. Most spice mixtures are prepared without any protective gear. But thinking about it, it would be safer to use PPE.

[@nellinecronje6911]

"Firebirds, and energy weapons Both these things are interesting to me. I don't care how you get them I need them both and I need them urgently."

[@adizzmal]

Definitely going to try this.

[@paigeeeey5611]

My eyes kept getting wider & wider seeing all that spice go in 😳 looks delicious though! Have to try it

[@marchellbach7638]

Only thing cooler than wearing sunglasses indoors, is wearing sunglasses at night. 😄

[@HowToCuisine]

This recipe --> 🔥🔥🔥

[@MildredCady]

The egg and acid combination in the marinade reminds me of Cornell chicken.