SPICY AND CRISPY CHICKEN WITH GARLIC CHIPS AND PONZU RECIPE - パリパリチキン - COOKING WITH CHEF DAI

[@JunsKitchen]

I love crispy skin chicken! I can't make it without making my gas stove oily when I fry the chicken but it's totally worth it. You always make us hungry. Thank you chef Dai! :)

[@CookingwithChefDai]

I hear you mate. I particularly love eating pan fried beef steaks at home, but rarely do I enjoy cleaning the stove afterwards lol But as you said, it's totally worth it!!!! Thanks Jun......

[@wired4933]

I feel you with the gas hob.

[@Tenekai]

I cooked this last night for my wife and I... I cooked it the night before for my brother and I to test it out. I'm amazed by 2 things: simplicity, and depth of flavor. I have a desire to learn more of Japanese cuisine now more than ever before. I have always loved Indian food, and Thai, for the complexity of ingredients, and the skill and practice involved in putting it all together. However, with Japanese cooking, I feel like it has been so well developed over the last few hundred years that you really don't have to lose your mind... it is so simple... but the combination of ingredients and elements makes it... just... masterful. delicious. beautiful. I'm truly stunned. My wife and I have spoken about taking a ramen cooking class, and bringing this recipe to life and realizing all of the above has pushed me to finally do it. If anybody reading this knows of any Japanese cooking classes in LA/OC, let me know!

[@bluv808]

Best part of your videos is watching you eat. You really enjoy ever dish, which makes it so much more fun to watch.

[@typingcomments]

I'm so happy I found this video again. I used to make this all the time but after awhile I forgot how to make it. Thank you. I love this recipe!

[@m.taylor]

This looks so delicious! The instructions are clear and concise.

[@SpirusTheVirus]

I really love your face when you taste something and you really like it!!

[@silverback7659]

Not creepy at all

[@CookingwithChefDai]

thanks alot.....lol.

[@kendonichi]

i also like his "smells tasty" face too

[@courtneydominic7802]

That looks AMAZING!! I love spicy, cannot wait to give this a try! Thank You for sharing Chef!

[@CookingwithChefDai]

Thanks alot as always CD!!! You've changed your thumbnail??? nice......

[@pleinair]

Oh no, as usual, I am left feeling very hungry after watching one of your videos! Can't wait to recreate it. :)

[@17025601]

Thank you! Love crispy chicken skin. Ponzu sauce: yes!

[@CookingwithChefDai]

I hear you mate, gotta love the crispy chicken skin. One of my favourite yakitori to order, salted with lemon skin.....

[@sandrabas2663]

Hmmmmmm! You cant never go wrong with Japanese food!!! Love IT!!!!!!

[@Whodaleewho]

Hello Chef Dai, I have made several of your dishes with great success, thank you for posting. You have a knack for instruction. Will be making this Spicy Crispy Chicken for my dinner tomorrow. Cheers from N. Cal.

[@CookingwithChefDai]

Thank you so much for taking the time to write such a awesome message. I really appreciate your support and feedback mate....... And I love that you've had a go at some of our recipes, that's fantastic!!!! thank you!!!!!!!! Cheers from London.....

[@chrono1logic504]

Lol, saw this recipe and started making it instantly. Im going to enjoy this alot! great one, dai

[@CookingwithChefDai]

Thanks alot mate. And your support in the comments box in other videos hasn't gone unnoticed. I really appreciate your support and efforts friend!!!!!

[@butovas]

I'm really enjoying your videos! Cannot believe I have only discovered them now!

[@CookingwithChefDai]

awww, thanks alot mate!!!

[@kenmorrison9807]

Great video! You inspired me to make chicken thighs today using this same technique. I salted the thighs and placed them uncovered in the fridge for about ten hours to dry them out. Skin crisped up quite nice. Next time I'll get the pan a bit hotter for an even crispier skin. Thanks for posting. Please keep the recipes coming.

[@Tenekai]

Hi Ken, just an fyi, I made this twice this week without the skin. And it was perfect with this same technique as well! Just an alternative if you'd like a healthier option. Came out very juicy and perfectly cooked.

[@BlueDragon1504]

I'm not even here to learn how to cook, I just love how relaxing your voice is ;)

[@BlueDragon1504]

It also always looks really appitizing as well

[@CookingwithChefDai]

Double thanks to you!!!!!!!!

[@oyamonaca]

Broco Lee is back! always great to watch you cooking, but this is definately your best t-shirt ever! lol

[@CookingwithChefDai]

lol, cheers mate. Broco Lee is certainly popular these days......

[@wilfred_ho]

I thought the return of that awesome ponzu sauce would be the highlight. Nope, that t-shirt is a whole other level of win, good sir.

[@ragnarokrock]

I love your shirt, chef! Also the food of course.

[@CookingwithChefDai]

cheers mate.....

[@BLHz8blah1]

I'm making this for Sunday dinner! It looks so good!

[@CookingwithChefDai]

Hope you enjoy it Eva.......thanks!!!!

[@pshiba2479]

Loved the recipe just as much as your shirt!

[@CookingwithChefDai]

thanks alot... This shirt has gotten a lot of comments since the video was uploaded.

[@traceymartin35]

The was the money shot that first bite!! my mouth was watering now just plain drooling😛😁your Tomatoes and Shallots good!!

[@CookingwithChefDai]

lol, hiya Tracey!!! I'm glad you liked the first bite.....I certainly did!!! Glad you liked the tomatos recipe too!!!! Thanks as always for your support!

[@protocolofficer2629]

I'm thawing boneless chicken thighs right now and will use your recipe for crispy skin chicken tonight along with crispy garlic, baby or Shanghai bok choy and rice noodles. Yes, I also have Kikomen ponzu to pour around the plate. Thanks very much. I'm drooling already😋

[@CookingwithChefDai]

Top man!!!! I really hope you enjoy it!!! You're making me hungry now!!!! Thanks for the kind words mate!

[@broshmosh]

Mmmm. What a great tip (: Simple and effective.

[@CookingwithChefDai]

Thanks as always mate, glad you liked the tip.......I love crispy chicken skin.

[@carolinez2421]

I really fell in love with your videos! bravo

[@TheROJOMORA1]

wow, excellent, as always, was a good idea just im doing that whit colombian ingredients and was so yummy, cool Dai

[@CookingwithChefDai]

that's awesome!!!! There are so many dishes around the world that are similar to one another....... Colombia......beautiful....thanks mate!

[@An-ud9zf]

Absolutely perfect

[@CookingwithChefDai]

😊 thank you mate

[@RustyB5000]

hey chef dai - for years i always bought and cooked boneless skinless chicken breast... but after seeing some of your videos featuring de boned chicken thighs, i noticed that my grocery store often carries them already de boned and butterflied just like yours. I've been cooking with them and they are amazing! they always come out juicy and there's much more flavor than a breast. They're a little bit cheaper too. Boneless skinnless breast is about $1.79/lb - $2.00/lb and the boneless skinless thighs are usually $1.49/lb. I bought 20 lbs and divided it into portions and vacuum sealed it and put it in the deep freezer. its super easy to pull some out the night before and let it thaw in the fridge, then cut it open and start cooking! I also bought the bone-in, skin-on thighs and smoked them in the bbq and everyone was amazed at how good it came out. I did 1/2 dry rub and 1/2 bbq sauce. thanks for the tip! keep the vids coming

[@CookingwithChefDai]

sorry for my late response mate. Sounds like you're having quite the chicken party over there on the other side of the pond!!!! I hear you buddy, chicken thighs all the way for me. It is without doubt the most common and popular cut of meat eaten in Japan. Like you said, so much juicer and more flavour than in breast. You're absolutely spot on in buying in bulk and freezing, so much easier and cost effective. If you ever debone chicken, keep chucking the bones into a freezer bag and once you've amassed a fair amount, take them out and you've got your base for a wicked chicken stock..... Those BBQ chicken thighs sound delicious mate........nice one!!!! cheer mate

[@woodp9349]

another good one chef Dai............. thanks

[@CookingwithChefDai]

thanks very much mate!!!!

[@princessaria]

So here I am, saving all your recipes, cuz your food looks and sounds divine. Thank you for sharing this with us!

[@chrissietran8340]

Totally making this for the fam tomorrow minus the chilis for the kiddos. Thank you so much. Subscribed ;)

[@Tenekai]

Hi Chrissie, how did you like the dish? I made this twice this week and I can't wait to make it again. Even cooked the chicken without the skin using the same technique and it was still amazing!

[@andrewswitzer2953]

Killer dish and awesome shirt!!!!

[@lojum3794]

Chef Dai great recipe as usual! Can I request a recipe for Sapporo Curry Soup? It's the one dish I miss the most from my trip to Japan

[@CookingwithChefDai]

I will do my best mate, I have a curry udon recipe on my list too........ thanks for the support!!!

[@xokent]

where are you! we need more recipes! :(

[@Natsume-fan-lisa]

Grated daikon is also quite delicious with this.

[@hsiching1710]

美味しそうで食べたいです！

[@olintridjasfar2145]

Omg so moist, make me feel hungry😂

[@dankhank9975]

Looks amazing!

[@CookingwithChefDai]

Cheers mate!!!

[@TastyIndependence_13]

my dad just made this and his expression after his first bite was priceless :) but chef is there a way you can make a video on the knives you use for everyday needs?

[@CookingwithChefDai]

lol, please film your Dad's expression next time and post it on our Facebook page, would love to see that!! LOL I will make a knife video in the future Eddie. Thanks mate

[@Tenekai]

@cooking with chef dai - I'll have to look at your knife video after this comment!

[@maftj1246]

ohh GOD DAI I had a creolic chicken teriyaki

[@CookingwithChefDai]

lol, thanks Timo. I'm glad you liked my version.....😁

[@LoldemortII]

Just made this and will make it again tomorrow. :)

[@Tenekai]

Made this two times this week over some warm jasmine rice. Everyone loved it. Chicken was extremely juicy even without the skin. AMAZING.

[@francispena1427]

Perfect with white rice

[@24Jackmusic]

Awesome video, as always!

[@CookingwithChefDai]

cheers mate, we greatly appreciate the support!!!!

[@genghistron88]

Great video

[@UmATrinta]

I need to eat it like right now, also need this T-shirt for yesterday.

[@CookingwithChefDai]

lol, the T-shirt sure is popular isn't it..... Thanks for the support mate!

[@UmATrinta]

+Cooking with Chef Dai it is?that was the first time i saw, as well as a chiken that gorgeous, loved it.

[@masterwhiteduck]

yeah, this looks amazing. can't wait to try it

[@Tenekai]

Cooked this twice this week. Once for my brother and I to test. Second time for my wife and I. Both times, it was amazing, simple and can't wait to have it again.

[@sharadindukotrashetti9220]

Lovely

[@magicmike354]

Can you make a video recipe of Onigiri? That would be great

[@Daniel11987]

I really hope you have a restaurant cuz I'd love to go.

[@kendonichi]

you won't have to wait long

[@natanieltan1130]

bento-ya at warren street station

[@clipaccount1633]

Hi! Nice video :). I was wonderinf what the song in the background was in the beginnining of the cooking and whilst frying the chicken. Thanks!

[@Ttvvzz]

As good as usual

[@Michelle-dj7dv]

It's cool that your video is on one of the screen in Shibuya (It look like Shibuya if I'm not mistaking).

[@tomoyakawaguchi5495]

Your recipe looks delicious as always chef but OMG !! Please tell me where I can get this "Brocco lee" t-shirt, it's just so cool !!

[@CookingwithChefDai]

lol, thanks alot mate. I bought this T-shirt in Ueno, Tokyo. I believe this is their website... www.graniph.com

[@ipaulosan]

Chef Dai thank you great video. I used to order a dish very similar to this at a trendy Japanese restaurant, but they had gone out of business. So I will be making this dish very soon. Also thanks for the tips. Wondering what is the exact name of the chile you used and how hot are they? thanks

[@Tenekai]

Hi Paul, just look for red chili peppers. They're are at most hispanic or asian super markets. I couldn't find it at sprouts or vons, but that's just cause white people only eat jalapenos or serranos if anything.

[@Tenekai]

You will also find the Ponzu sauce at asian super markets. Your best bet is to just do your shopping at Hmart (korean super market).

[@rgarciabonilla]

I am hungry now!!!

[@vendettav6779]

woooa Delicious 😋☺

[@CookingwithChefDai]

thank you so much!!!!!

[@supersendojarren]

can you make a video on how to cook spicy chicken? like stand alone chicken that's spicy, I tried to make it but didn't turn out too great.

[@CrazyDudex24]

Chef Dai Can we get a demostration on how you sharpen your knives

[@CookingwithChefDai]

I will try and make a video of my knives and sharpening technique soon...thanks

[@jeebsgold]

Will this work with skinless thighs? Thx for your really great vids!!!

[@CookingwithChefDai]

Absolutely it will.....you’re welcome friend. Thanks for the comment

[@joseblunt2157]

Sugoi Shefu Dai san! Oishi desune. Itadakimasu

[@k98killer]

It seems that the Japanese recipes I've seen all use only chicken thighs or (occasionally) wings. What happens to the rest of the chicken in Japan?

[@llamov]

Chef Dai: The pans you use look lovely. . .and expensive! Are they coated non stick or are they carbon steel? BTW, I am still experimenting with deep frying the fish my grandson catches and brings home. They are local, North American varieties, crappie, bluegill, and walleye. Very delicious but not firm fleshed like the ocean fish I've seen you prepare. Are they suitable for tempura?

[@CookingwithChefDai]

Hello llamov, most of the ones I use at home are triple layered non-stick, moderately priced and haven't lost much of their non - sticky properties despite 3 years of heavy use. I also have some more expensive le creuset pans which are cast iron and much more durable. In the restaurant, we use mainly cast iron, high quality. I like to use cheaper non-stick pans for stuff like fried eggs but for meats and fish where loss of heat and cooking times are more critical, I would always go for something heavy and of better quality, they are of course more expensive. I like that you are still experimenting with the fish and tempura, you must be a chef! I like that you're searching for perfection...... The beauty of tempura, I think, is the versatility of the method. I don't think you could go wrong with using any of those fish. But as they say (who are they?), the proof is in the pudding, so give those fish a go and let me know how they turn out please....I'm intrigued.... cheers mate

[@arturjaminov1148]

super

[@ItsMEandThatsIT]

what's the music you have playing in the background?

[@GrillWasabi]

Looks good :P

[@emite121]

love your tee :)

[@CookingwithChefDai]

lol, thanks....

[@emite121]

love this dish as well. lol gonna try this out this weekend. Chef Dai, do you make Japanese curry from scratch? would be great if you can show us.

[@MiJungArty]

Chef you seem to really love ponzu sauce XD

[@evearisara5755]

LUV ❤️

[@goldenrayofcentralsun1111]

I love your face and voice.

[@d34dsYnt4x]

Would be good with some rice.

[@Tenekai]

Made this twice (this week). AMAZING WITH RICE. The video was just demonstrating the chicken, but you can and should definitely serve this with rice!

[@tjtruong2227]

if you dont have any chive.... is salad or other vegetables be a good substitute?

[@CookingwithChefDai]

A good substitute for chives would be sliced onions, spring onions or shallots maybe.

[@tjtruong2227]

i just finish making the dish..... it looks really good but i think i put too much salt on to the chicken so to correct that i put some sugar right after i put the chicken on the cutting pan, it taste like heaven. Thank you sooooooo much chef Dai :)

[@traceymartin35]

miss you!

[@chanapolpimsen2647]

What can i use instead of chives? Is green onion fine?

[@CookingwithChefDai]

Instead of chives, I would use spring onion, brown onion or shallot. But any onion will work fine....

[@AirbenderHPyeah]

Wooooo

[@CookingwithChefDai]

Wooooo back at you!!!!! thanks.......

[@FishGears]

why do I alway watch these videos when I am hungary...

[@ryanricardo]

👍🏾

[@dqcruz32]

whose the camera person?

[@FruityKitchenOfficial]

YUMMMMMMMMM :P

[@sterrenstof49]

♥♥♥

[@CookingwithChefDai]

☺️ thank you

[@sterrenstof49]

yw and i am just lost in your videos,awesome what you make,for me i say it is a art work of food♥♥♥

[@علي-ب7ز6ق]

wooooo

[@CookingwithChefDai]

woo hoo!

[@sirroderic4794]

can I remove the fat from the chicken if I want?

[@chrono1logic504]

Of course

[@sirroderic4794]

+ABD 0_0 thanks

[@chrono1logic504]

its just that the fat imparts a load of flavor, but do as you fancy

[@sirroderic4794]

+ABD 0_0 I don't like fat because wen it's on my mouth I thing I'm eating someone's skin

[@broshmosh]

The idea with this method is that the fat crisps up. If you want to remove the fat you might as well not make this recipe. Fat is the stuff between the skin and the meat. This whole recipe is about crisping the fat and skin up. If you remove the fat, you'll end up having to remove the skin.

[@FantomMind]

That shirt is where it's at.

[@icecreamlove84]

My husband told me to stop watching food porn before go to bed, but I can't !Im addicted, my mouth is drooling !!!!

[@CookingwithChefDai]

I know exactly what you mean. I sometimes watch food reviews and food recipes before sleep and it always leaves hungry and wanting to make a toasted cheese and ham sandwich or something like that at midnight, but I always manage to resist, until now. I think we are all masochist at heart...lol

[@icecreamlove84]

+Cooking with Chef Dai , Thanks Chef! You receipt is so amazing! I love that you shows the details which the makes huge difference when I cook at home. Love your channel! Can't wait to see more awesome receipts!

[@lkocevar]

Ponzu just on the plate seems kinda "what? NO! Put it on top! WTF!?", but after two of your bites it's like "oh shit... lord pleas forgive me.... I was sooo wrong."

[@CookingwithChefDai]

lol, I just didn't want to make the chicken skins soggy but some may like to pour over as well, no wrong or right way. But I like how you asked for forgiveness from the food Gods, I think they will forgive you....

[@hexarelin]

Brocco Lee hahahaha

[@louisthesecond282]

sorry but u've got beautiful hands

[@angelangel7230]

awesome.. but pls pls sub English. bcz I m deaf.

[@mrhardway5278]

Want me to type out the recipe for you?

[@mountainmistakes4169]

umm do water moccasin snake

[@capt.sandyvagoo6619]

Looks good but defeats the purpose. Doesn't want to cut the chicken skin side down to keep the skin crispy, but when playing it it's stacked in top of each other and has the juice poured on the skin. Still looks amazing though.

[@Tenekai]

Nope, I made this twice now. It's perfect. There's nothing wrong with the way he plated. You're supposed to let the chicken rest a few minutes. This naturally decreases the temperature. If he were stacking it right off the pan, while it's still burning hot, you would be correct. That's the purpose of resting meat. It cools down, so it doesn't continue cooking, and when slicing it, doesn't push out all it's juices from the internal heat.

[@Dinglebarriez]

what's up with that face he makes every time he eats anything. it's such a fake reaction.

[@Leafgreen1976]

Whats up with people trolling on the internet? it's so typical