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/ck/ - Food & Cooking


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11615786 No.11615786 [Reply] [Original]

A couple of weeks ago some anon shared this Asian chicken recipe. I finally got around to trying it and I must admit it's probably the tastiest chicken I've ever eaten. Soy, honey, ginger, garlic, and cilantro marinade for 24 hours and then in to a 425 oven for 30 minutes. then start basting every 5 minutes with the leftover marinade that has been reduced by half until the legs are cooked through.

>> No.11615790

>>11615786
this nigga got his chicken lookin like pee king duck lmao

>> No.11615795

>>11615786
Based Asian anons

>> No.11615831

Fuck asians and fuck you!

>> No.11615869

Kung Pao soy sauce
Peanut butter
Brown sugar
Honey
Olive oil
Water

Best stir fry recipe.

>> No.11615882

so what is the fucking recipe?

>> No.11617502

>>11615882
This. Ratios plox.

>> No.11617568

>>11615786
That's a fairly standard recipe from all over mainland East Asia, with cilantro substituted for thai basil. Rice wine/vinegar is also typically included to tenderize the meat. Sesame oil, hot chilis, fish sauce, etc. will all give you different regional flavors.
Also, serve that shit over rice, noodles, or even a salad to sop up all the goodness.

>> No.11618383

>>11615786
Times /ck/ didn't suck
I too want to give kudos to cast iron pizza anon
I picked up some yeast and tried his dough recipe. was so good I made a second one when dinner time came around.
400g bread flour
10g salt
4g yeast
275g h2o
8g oil
I didn't use a cast iron pan because I haven't used my pizza stone that I found at a thrift store this past summer. I didn't let it sit at room temperature for 48 hours because I was hungry,
If and I used the melted lard for oil.
all the recipes I've tried used sugar so I was skeptical.
thanks cast iron pizza anon
I did get three dough's from it because I like it thin

>> No.11618389

>>11618383
>I too want to give kudos to cast iron pizza anon
Give kudos to J. Kenzi Lopez-Alt instead. I'm actually using that recipe today.

https://slice.seriouseats.com/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

>> No.11618411

>>11618389
no way, that guy doesn't post on this channel.
plus kenzi lopez-alt sounds suspiciously unamerican

>> No.11618428
File: 22 KB, 400x400, j kenji.jpg [View same] [iqdb] [saucenao] [google] [report]
11618428

>>11618411
Well that anon was apparently taking credit for his recipe. It's the exact same.

And he is American, just some sort of hispanic hapa.

>> No.11618459

>>11618428
anon never said he/she came up with the recipe, but passed it along.
but it's nice to let everyone know about that guy you got pic'd
how positive are you that he didn't get it from a pizza dough cook book? and is just passing it on himself?
that's the funny thing about chefs

>> No.11618478
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11618478

>>11615786

That was me, OP. Thank you for trying out the recipe, and I'm glad you like it. As another poster mentioned, my marinade included some Chinese cooking wine, Vietnamese Fish Sauce, and Sesame Oil, along with Korean Red Pepper Flakes. But, literally anything you have on hand will suffice and create different flavors.

>> No.11618480

>>11615786
>24 hours
overkill

>> No.11618481
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11618481

>>11615869
No that would be sambal oelek, garlic, ginger, oyster sauce, honey, chicken broth, soy sauce. Also:
>olive oil
>water
You should be fucking ashamed.

>> No.11618484

>>11618459
>how positive are you that he didn't get it from a pizza dough cook book?
I guess you got me there! Either way Serious Eats is a good site and they deserve to be shilled.

>> No.11618485

>>11618478
>>11615882
>>11615869
>>11618481
and then nobody posted fucking recipes because /ck/

>> No.11618496

>>11618478
does your chicken come out looking like the pic OP provided.?
It looks delicious you two
>>11618480
excellent point. why don't you come OVER here and I'll show you KILL

>> No.11618529

>>11618411
>>11618428
He's half American, half Japanese. His dad's Frederick Alt, Harvard geneticist, which sounds Teutonic as hell.
He married a Colombian woman named López and combined the names because he thought it sounded cool.
The upshot is that he's a guy born James K. Alt who isn't trying to hide the fact that he's a happa with a latina wife.

>> No.11618542

>>11618529
no one cares shawn

>> No.11618544
File: 101 KB, 1440x1080, Grilled.jpg [View same] [iqdb] [saucenao] [google] [report]
11618544

>>11618485

If you are talking about the chicken, here is my recipe:

Use any parts you like. I use legs because they are cheap, but the recipe works well with other pieces.

In a plastic zip lock bag place:

1 cup of soy sauce
1/2 cup honey
1 tablespoon Sesame Oil
Shit ton of chopped garlic and ginger
1 tablespoon Chinese cooking wine
1 tablespoon of fish sauce.
4 green onions, chopped in to pieces.
1 heaping tablespoon of red pepper flakes, Korean red peppers, or you can substitute whatever hot sauce you have on hand.

Place the chicken in the bag and marinate for 24 hours in the fridge, turning the bag over every couple of hours.

Now, you have your choice of cooking styles. These work equally well on the grill as in the oven.

For oven cooking: Place the pieces on a cooking rack in a 425 degree oven for 30 minutes. While they are cooking, strain the marinade into a sauce pan and heat on low so that it reduces by half. At 30 minutes, remove chicken and baste with marinade. Do this every 5 minutes for a total cook time of between 455 and 50 minutes (or until chicken is done).

For grilling: Reduce the marinade first so it is ready when you start cooking. Place pieces on a hot grill and cook until almost done, turning a few times during the process. Use the marinade to keep the chicken moist. The honey will crystallize, which gives great flavor.

I hope this helps.

>> No.11618551

>>11615869
>olive oil in any asian recipe

Try again.

>> No.11618566

these chicken recipes look good and all, but there is no way I'm spending that much time and money on ingredients I don't have/use. when I can put some bbq sauce or buffalo wing sauce on it, and I'll be smiling.
but thanks for sharing

>> No.11618580
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11618580

>>11615786
>cilantro

>> No.11618581

>>11615786
I like to make a nice mock char sui chicken

Hoisin sauce ketchup five spice powder and brown sugar on chicken marinated and then baked.

>> No.11618587

>>11618481
is that something you cooked? can you give more details about your stir fry?

>> No.11618634

>>11618566
Buy a bottle of soy sauce and start splashing it on stuff. It's good.

>> No.11618645

>>11618587
>>11610768
>>11610768
>>11610768

>> No.11618677

>>11618566

I hear you, but once you buy the ingredients listed, you will have them on hand for more than just this one dish. I use these same ingredients in a number of different dishes.

>> No.11618686

>>11618634
I had to check the fridge. but yes I own a FULL bottle of soy sauce. but I'm not going to buy asain wine, sesame oil, fish sauce, ginger
you know why, because my bottle of soy sauce is full. the only thing I have made that is slanteyed is fried rice, but I'm just as happy eating white rice. Ops pic looks fantastic and I would like to try it, but it's not going to happen.
what STUFF should I splash it on?

>> No.11618692

>>11618686
Make chicken teriyaki with it

>> No.11618694

>>11618686

Walmart has nearly everything you need in their Asian section. It's not like it's hundreds of dollars to buy a few select items. Maybe $15 at the most.

How poor are you?

>> No.11618696

>>11618692
so If I splash soy on chicken, it becomes teriyaki?
I might be some dumb, but I'm not plum dumb

>> No.11618702

>>11618696
>so If I splash soy on chicken, it becomes teriyaki?
No but the base marinade/sauce for chicken teriyaki is like 4 ingredients that even normie kitchens stock.
>I might be some dumb, but I'm not plum dumb
Ha, you sure of that?

>> No.11618706

>>11618694
very. I had lost my job because of missing work, because of a crohn's flare. I've got a disability application interview in a few days. So I'm in a fucked up situation and to top it off I'm at my wits end with this disease and will be offing myself soon most likely.

>> No.11618713

>>11618702
>Ha, you sure of that?
get bent fucker, just four ingredients but you can't be bothered to type them

>> No.11618743

>>11618529
Oh, okay. Good to know.

>> No.11618745

>>11618634

BBQ sauce fans would likely be better served from Oyster Sauce.

>> No.11618763

>just dump a shitload of sugar and carbs into the meat because its fucking tasteless otherwise
Chickencucks in a nutshell

>> No.11618790

>>11618763

Go back to /fit/, please.

>> No.11618794

>>11618790
Fatty detected

I'm marinating yassa chicken as we speak and it will be just as good without all the corn syrup you're putting in your body

>> No.11618797

11618763
gratebatemate

>> No.11618801

>>11618794
>african food
oxymoron

>> No.11618802

>>11618713
>I can't google a basic recipe so I will spend more effort making a shitpost isntead of figuring something out on my own
haha I love this board. I guess you will never figure out how to make it. It will forever remain a mystery!

>> No.11618807

>>11618794

Where the fuck do you see corn syrup anywhere in this thread? 1/2 cup of honey spread out over twelve pieces of chicken won't do shit.

And, I'm no fatty, I'm just not obsessed with "muh carbs".

>> No.11618812

>>11618802
whats a google

>> No.11618835

>>11618807
Soy sauce and honey + brown sugar as a lot of anon mention on this thread is overkill, its dumping a shiton of salt and sugar just to make bland meat tastes good. Suits you

>> No.11618866

>>11618835

Brown sugar is mentioned in only one post, and has been dismissed. If you are concerned about salt content you can always use low sodium soy sauce. I don't because I eat a balanced diet and am conscious of everything I put in my body. A little spike of sodium form a soy sauce marinade twice a month ain't doing shit to my over salt intake.

Really, just go back to /fit/ if you don't like eating flavored food.

>> No.11618874

>>11615786
>Soy, honey, ginger, garlic, and cilantro

Give me quantities. What sort of ratio was the marinade made in and for how much chicken meat?

>> No.11618881

>>11618866
There are other ways to flavor food than dumping salt and sugar on it, fatty boy

>> No.11618884

>>11618866
>just go back to /fit/
this

>> No.11618898

>>11618874

See:

>>11618544

>> No.11618909

>>11618881

Fuck off. Moderation is key. That you cannot do something as simple as monitor your salt and sugar intake just tells me that you have no self control. As such, you aren't special, and you aren't any better. You're just a tard' who cannot control your most basic urges to eat like shit.

>> No.11618948
File: 41 KB, 652x367, the-ugly-truth-about-steroid-use-amp-abuse-in-desi-indian-gyms2-1493707557.jpg [View same] [iqdb] [saucenao] [google] [report]
11618948

>>11618909
You sound like someone who can't control his salt output

>> No.11619110

>>11618745
Yes, but I'm trying to encourage him to experiment with cooking. Western barbecue and buffalo sauces make heavy use of Worcestershire sauce. Soy sauce has a very similar flavor, and you can mix it with anything to get a tasty sauce.

>>11618686
Eggs, vegetables, any meat will do. Use it like hot sauce, it won't hurt anything. It just tastes like meat and salt. Hell, pour a little in your hand and taste it, you'll get what I mean.
Teriyaki sauce is just soy sauce with some sweetener, traditionally sweet wine (mirin) and sugar. You can use sugar or honey, it doesn't matter.

>> No.11619138

>>11619110
Umm, Oyster Sauce checks all those boxes and is of the consistency of BBQ sauce, instead of a liquid like soy sauce.

>>
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