How to Cube Chicken Breast

[@951tv-]

I love how pure and honest this video is! Thank you. Keep making videos!

[@kaseye145]

I loved the part where you said something along the lines of "I cut this part out because my wife doesn't like it" how thoughtful and wholesome ❤️ Learned a better way to cut chicken breasts too, great video thanks :)

[@slm2108]

Very helpful, never knew you had to trim most chicken breast or even how. Thank you! Unfortunately watched this after messing up and realizing how little I knew.

[@scottkillingsworth8566]

Cubing starts at 2:40

[@adarsh8831]

Now i know that beer makes all the difference while cutting chicken ...Thanks :)

[@pappabunny]

Sharp knives and beer. Always a winning combination.

[@jennifercastelan9589]

I looked up a video because I was just eyeballing it but I’ve been doing this exact method but I stayed and watched anyways

[@purse4082]

thank you, ive never cooked chicken before and you made the task much less daunting:)

[@juanguerrero2282]

Ahh, I see what I did wrong, I was missing the beer

[@krafftd]

Amazing.... I learn something new every time I see one of your shows. Great job!

[@TheDLK]

wtf this video is so wholesome thanks for sharing :)

[@LLO227]

Nicely done ✔️ exactly what I was looking for. Great technique

[@mkennedy6405]

This was helpful! Thank you!

[@aztmln]

Thanks for sharing your technique

[@madisongannaway8850]

So helpful , thank you!

[@morganwallhagen]

Thanks! Very helpful

[@JD-wi2kg]

The sharp knife was perfect

[@Prodbymc808]

im 18 and at my job we have to cut about 3-6 20 pound bags of chicken/steak, and has to be cut almost to a ground consistency, a 20 pound bag is about 36 breasts give or take depending on size..

[@moron32]

hopefully they give you a chainmail glove

[@XxBruce5002xX]

Thanks for the video. Can I ask what you use to sharpen your knife?

[@thonhazz]

Rotary sharpener once a month or so, steel before each use.

[@coachrobwille4176]

Thanks for the great video Chef.....

[@songhill6788]

Nice

[@cl4re4d4ms]

I’ve never come across a pre cut chicken breast that had so much fat/cartledge left on it. It’s all removed here. Also what is your cube size in centimetres?

[@ivanvelez7668]

Hi there nice video. I have a question. what brand of knife(s) were you using in the video? And is there really good knives that are less expensive that cuts thru chicken or meats really good? Also what kind of knife sharpener should i get?

[@thonhazz]

The knife set is the Ginsu Chikara series. The Ginsu brand doesn’t have much cachet because of their “as seen on TV” history, but this set is forged steel and rated close to the top in Consumer Reports several years ago. It’s the only “good” knife set I’ve ever owned. I was shopping for J. A. Henckels and Shun sets in the $400-500 range but chose these instead because they were only $75 for an 8-piece set (if you count the block, scissors and steel). I’m happy with them. They will keep an edge through a bulk pack of chicken, while my last “department store” set would not.

[@ivanvelez7668]

@@thonhazz ok great I’ll be browsing the knife set you’ve mentioned. Thank you.

[@ivanvelez7668]

@@thonhazz what about the knife sharpener?

[@thonhazz]

@@ivanvelez7668 you can dive down some deep rabbit holes when it comes to sharpening. Google that if you’re interested. I just use the steel before each use and a rotary sharpener (from IKEA, I think) maybe once a month.

[@ivanvelez7668]

@@thonhazz ok thank you.

[@michellehobbs5488]

Great video ! Very helpful! What kind of knife was this ? Where could I find it ? And what sharpener should I buy ? I need a good knife ! Thanks so much !

[@thonhazz]

The knives are Ginsu Chikara, which is an inexpensive line of forged steel knives. I’ve never owned any other high quality knives, but I like these a lot. I know forged steel is important to holding an edge. My precious knives would dull before I finished cubing a big pack of chicken.

[@michellehobbs5488]

@@thonhazz thanks sooo much ! I am going to look for them ! I appreciate it :)

[@Erin199027]

Everything’s better with beer!

[@lvl5charmander]

thank you

[@WJames-vk2kp]

Those look smaller than 1 inch cubes. Should be able able to get decent chunks with three vertical cuts on larger chicken breasts. I cube chicken for Chinese honey chicken.

[@monniejaym]

Recipe?

[@WJames-vk2kp]

@@monniejaym 1 pound of boneless skinless chicken breast cut into about 1-inch cubes. Soak overnight in a tub of buttermilk. I mix in about a tablespoon of Truff hot sauce with the buttermilk as well, but this is optional. Use flour mixed with cornstarch for the coating--about a half cup or more of each. Makes the breading extra crispy. For the sauce, tablespoon of cornstarch, half a cup of honey, two tablespoons reduced sodium soy sauce, tablespoon apple cider vinegar, one teaspoon sesame oil, and a dash of red pepper flakes (optional). Medium high heat, combine the honey, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes. In a separate bowl, combine the one tbsp cornstarch with one tbsp of water. Once boiling, reduce the heat and add the cornstarch/water mixture. Stir until thickened--about 2 or 3 minutes.

[@monniejaym]

Thanks!!

[@Platty6987]

Is that a butter knife you were using at the start 😂

[@SLISKI_JOHNNY]

Are there any tips for frying to make it less dry? I used to think that I'm cutting it in a wrong way, but my method Is exactly the same. I also make sure the chicken isn't straight out of the fridge before I fry it and I heat up the oil well instead of dumping the chicken onto cold pan and I don't cook it for too long - just enough so it isn't raw anywhere inside. Salt comes at the end. But for some reason the chicken ends up being dry/chewy sometimes :(

[@aerismagia8058]

I know this is 8 months old but the type of oil you use matters. I just looked it up. Make sure you aren’t using an oil with a low smoking point. Maybe that’s it. Idk.

[@SLISKI_JOHNNY]

@@aerismagia8058 nah, I'm using one of the highest smoking point oils for meat. With trial and error I found a way to make it okay - in addion to what I wrote above, I stir the chicken very often (leaving it still like most people do might be the reason it ended up dry). I also use high heat and the biggest burner of the stove - I tried medium heat and/or smaller burner but it ended up worse. Oh and it's also good to use a bit more oil than usual, chicken breast is leaner/drier than, say, chicken thigh - you can always drain it later (i do because i hate greasy food)

[@bobbydavis5119]

Dont dry the chicken after you wash it. You season andflour it while its wet. It also sepends if your using bone in chicken or not

[@TrishRealtyDish]

Make sure you dont waste the fat and cook it down

[@patricknazar]

first like, comment and subscriber, wow that's never happened to me before ;)

[@jacobhall8267]

How to cube a chicken with a dull knife and cutting towards you. With a person not sure if he I doing it correctly.

[@thonhazz]

Glad to see you watched the entire video.