Our version of chicken teriyaki started with bone-in chicken thighs, because we wanted the skin, which protects the meat from the heat of the skillet and adds succulence and meaty flavor.
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37 Comments
God damn Julia adds nothing to these videos and is just annoying with her commentary
This cooking technique definitely sears the chicken better than traditional wok stir fry. However, this takes much longer. In Asian restaurants, chefs tend to cook fast because of wok technique, and it gets busy. This searing technique is more for home cooking where you can take your time.
I like that ginger juice tip. Great idea!
🤤
Skin bone skin skin. Paring knife. Tip. Tip of the bone skin skin. Bone. Skin bone tip of the knife. The bone. Skin.
Why was the end of the video cut off?
This is so unnecessary.
I cooked a special and wonderful dish 🤤🤤🤤
Village style strives to offer delicious, beautiful and different dishes.
Good recipe but please don’t use vegetable or seed oils and non sticks. Instead go for olive oil, avocado oil and use stainless steel and learn how to cook with it.
Watch the documentary “the devil we know” on non stick teflon pans
❤
How important is using a non stick pan for this?
With rice is good but I try not to eat too much carb, I will eat it with cucumber, tomato, wrapped with organic lettuce. Yummy!
❤❤❤❤❤❤ your sþff
Beautiful sharing 🎉🎉❤❤
Recipe is too complex. Boneless skinless thighs. Cook on high heat very quickly. Cornstarch? Not needed. Slice after cooking and sauce. Thick sauce. Too many ch work cutting out the bones.
So $15 to subscribe and see the printed recipe? BLOW ME LOL
I always enjoy watching ATK. But to be honest, they should subtitle this recipe (and many others), “How to Make Your Prep & Cooking as Difficult as Possible.”
Looks so good. I would like some fresh green onion on mine…
I always keep the thigh bones in a zip lock in the freezer and clean out my veggie drawer when I wanna make some homemade chicken broth. They work great.
If you want this to taste better, add garlic, more ginger, and a bit of juice from a lemon at the very end. (Along with some MSG and black pepper)
Ngl i think atk fumbled a bit on this one
This recipe looks like a winner and I will make it soon…I question the predominance of non-stick skillet use on ATK…so many of us have moved on to stainless, steel, carbon steel, cast iron/enameled cast iron, titanium etc which doesn't have the health concerns of non-stick coatings.
I'm so sad you didn't use the FRYWALL, your winning splatter shield! It's honestly one of the best kitchen tools that ATK has made me aware of.
I'm guessing it was easier to film without using it, but man oh man does it work better than any mesh screen out there!
I really liked how the chicken came out, the prep and the cooking method was perfect. For my speed and stove I never had to heat it above medium. I think the sauce was missing a little big of something, probably mirin and garlic. It was still good though.
Dude—. 🤦♂
wow the link to the website is evil cant see the recipe without signing up and need a credit card ???????????????? unsubscribed !
I'm so happy to see people question a test kitchen that have developed a perfect recipe over and over, because you do it a different way. It's really great
Pan is way too crowded – most home ranges don’t get that hot and that much steam will cook the crap out of the chicken.
Why don't they ever address the camera when they're making stuff? They only talk to each other when actually both of them really know how to make something. I always feel like I'm a peeping tom when watching these videos.
I cooked this recipe and is absolutely delicious! could you please let me know the brand of the black/green nylon slotted spoon? Thanks!
If i did this, the chicken thighs would be mangled beyond recognition after I removed the bone 😂
Made this tonight for dinner and it was delicious! Agreed with others that cooking the chicken in the sauce gets rid of a lot of the work in making it crispy, so I recommend drizzling sauce over the chicken just before eating vs tossing it with the chicken. Also added mirin to ours and reduced the sugar a bit. Crispiness was nice when you happened upon it, but next time I think we'll just cook the chicken thighs whole skin side down and avoid all the cutting and turning.
Is there any alternate to Saki for those who cannot cook with alcohol?
Awesome Recipes good job ❤
Cooking Comfort All Recipes New Subscriber 🎉
They used to sell skin on boneless thighs (and breasts) at 'smart and final'…
No more, though
This was DELICIOUS! Thank You
Someone post the recipe, i dont want to sign up for emails