Note for myself, I get so confused when theres no written list chicken thighs 4 table spoons of soy sauce sprinkle of five spice powder 1 tea spoon of sugar 1 clove of garlic , marinate 30 mins. airfry 380°F (193.333°C) for 15 mins
@@kimdagnillo8246idk if you’ve made it or not yet but I’ve made it a couple times now and 15 min is enough, but I prefer 16-17 just to make the skin extra crispy
Air Fried Soy Sauce Chicken & Rice Ingredients: - 1 pound of chicken thighs - 4 tablespoons of soy sauce - 1 teaspoon of five spice powder - 1 teaspoon of sugar - 1 cloves of garlic, minced - 1 cup of rice - 1 cup of water Instructions: 1. To a bowl, mix together the chicken thighs, soy sauce, five spice powder, sugar, and minced garlic. Let it marinate for a few minutes. 2. In the meantime, add 1 cup of rice and 1 cup of water to a pot and bring to a boil. Turn the heat down to low, cover the pot, and steam the rice for 15 minutes. 3. While the rice is steaming, take the chicken out of the marinate and place skin side up in an air fryer. Cook at 380 for 15 minutes 4. Slice the chicken thighs and serve with fresh rice and sliced scallions. Shop this reel here: Cosori: amzn.to/3wUc53u
Thank you! This is one of the first air fryer videos that the algorithm targeted me with after my Ninja arrived. And this is still my favourite “real food” to cook in the air fryer! The recipe works brilliantly. I’ve lately been swapping the garlic for sliced ginger and that works well too. Don’t forget to pour out any rendered fat & soy sauce at the bottom which become a very tasty sauce
@@SrmegaCabra no i get not having rice cooker because not all asians have rice cooker but NOT WASHING RICE is the ultimate red flag. it's literally what it takes to discredit a person
Will you ever bring your brother on for a collab? I just want to see how he’s doing. You guys taught me how to cook like 8+ years ago. Got me through college. Cheers 🥂
Something I just learned recently, soy sauce is not all the same. The soy sauce I normally buy is Japanese. My Chinese food never tastes quite right because of that. In Chinese cuisine, dark soy sauce is used for color and light soy sauce is used for flavor. I still need to buy both from my local Asian market to try the different myself. That is what I have read though.
yes, you are right. I'm chinese and use both soya sauces often. dark soya sauce gives colour and fragrance to chinese cooking. e.g. dark soya sauce is very important when braising. if you taste it, it is not so salty vs the light soy sauce. the japanese have many types of soya sauces too, i just take care to read the labels when i buy lol
White pepper is really good Mike. I always have both Black and White pepper in hand because the taste difference actually matters especially when you're cooking something without a lot of spices
Taste buds can vary so much! I find white pepper quite pungeant and it can easily overpower a dish. I use it sparingly and it is excellent in certain dishes. Completely different flavor profile than black pepper.
It's Pete! Smoke Everywhere! My first Air Fryer almost fire in 7 years!! Suggest not placing into basket of an XL French Door oven as juices fall on big heating elements. Also suggest increasing cooking time and using aluminum foil at 380f. I love you. Peter and 87 year old Italian mom. Tastes great my way! 😜 Let's do a Livestream together
saving this recipe just so I remember how to remove the bones lol Edit: wow I just came across this comment of mine from 1 year ago. I've improved my cooking so much in the last year and it's wild to think I didn't even know how to debone chicken thighs. Now the only chicken I buy is thighs and I debone them all, use the skin to render the fat, eat the crispy skin after, then use the bones for stock. Just yesterday I bought 4 pounds of thighs and deboned and froze them all
Just stumble on your RU-vid shorts and watched bunch of them in one sitting! Really amazing content and keep them coming!! Would like to see more easy air fry recipe content! 😁
I am very impressed with ALL of these and want to combine several of these, especially the Falafal with my favorite recipe for Malawa Yemeni bread! They look very delicious and tasty and believe they can be joined in several different ways!!!!!
@@MrKozeljko I dunno man, you should watch a vid where they show the chicken being removed from the package right into a crock pot or something. There will be dozens of people complaining about it not being washed. It's hilarious
Dark soy sauce is soooo good. Reminder not to add it on at the end for anyone new to it. It is intended as a cooking ingredient, not as a finisher. Normal soy sauce can serve either purpose, dark should not.
I just tried this recipe... granted I didn't have five spices so I used an old jar of garam masala, and I used maple sirup instead of white sugar but it tasted wonderfully. I also added a sides of some mushrooms and brusselsprouts - doused with garlic powder, onion powder and chilli flakes - to add some greens
Just tried this. I think it need WAY longer in the Air Fryer. I followed it step-by-step. Cooked at 200C (I'm British), and I don't think it cooked all the way through. I'd give it an extra 10 minutes and turn it over half way through
For once I do have the ingredients, I bought dark soy sauce from Costco awhile ago. I always have white pepper because I prefer it. I wish we could save short videos too!
I really recommend getting dark soy sauce for this, the soy sauces that most Americans have in their house are Japanese soy sauces and have quite a different flavor profile compared to dark Chinese soy sauce.
Not that I've tried and it probably defeats the purpose of a simple, low dish meal, but you could also probably cook that marinade down on the stove and make a sauce with it that will taste really good on that rice!
Just made this tonight and it turned out amazing! I would recommend absolutely not skipping out on dark soy sauce. Otherwise it would’ve been way too salty. I think I’m gonna try brown sugar next time as well and add Szechuan pepper
Its like 2 steps away from adobo just add some rice vinegar and swap the sugar out for palm sugar and add a metric fuckton more garlic and you're there. Oh and peppercorns
You should really invest in buying a rice cooker, totally worth it and it’ll change your experience with rice, the fluffy & hot texture will make you eat rice more than ever with most dishes ❤
I'm going to give you the greatest secret to de-boning thighs, you ready? Kitchen scissors. Yes, you save so much meat, it's the one of the first tools you ever learn to use and it's super easy.
I never knew to do that with the chicken thighs! Thanks! I saw Tiffy make this, and omg it looked good! P.S. you should get some white pepper, it's yummy!!
"Cultured"?! 😆🤦 Has absolutely NOTHING to do with whether you have certain ingredients or not. I'm a trained cook and I don't have most of the ingredients that people have in their homes. And...you sound like a snob... "I'm cultured"... 🤦🤢
Tiffany has one of the best recipes on TikTok and on RU-vid, it's not overly gourmet it's a simple everyday food that a lot of amateur cooks can follow Easley
i will be completely honest, having white pepper, dark, and light soy sauce are completely worth keeping in your pantry if you enjoy eating pan-asian cuisine at home. it takes forever to get through and it really makes it taste that much better. that being said, i dont like chinese 5 spice and wouldn't use it to replace white pepper but if you like it it wouldnt make this dish NOT taste good lol
@@Inuxxus Yeah. To wash off dust/debris and all the extra starchy powder that has accumulated during transport, and to give it head start on absorption so it can cook more steadily, since it's been dried for some time.
Dark soy sauce is salty and sweet kind of like soy sauce and molasses so you can get a better approximation by using soy sauce and brown sugar or molasses.
"I don't have dark soy sauce or white pepper and you probably don't either" *Both ingredients sitting in my pantry in bulk cuz they are staples in most Asian houses*
Man i watched his brothers videos all the time, my favorire was when he did a $1-$5 budget videos. I didnt keep up with their channel. t they look different but sound the same. Glad to know they're doing well
I know you are waaaaay ahead of this, but it would be SO NICE to see a video explaining how to cook all kinds of rice the right way. I mean, white rice, integral rice, basmati, yamani, hirishikori, etc.
please try pollo dorado" just boil w achiote and ur prefered seasonging (hould have garlic) then as soon as its not pink let it dry on paper and then fry it w the skin!!! NOTHING LIKE IT PLEASE PLEASE PLEAS i promise that w salted potatoes and "aji" is colombianoooo
so when i bone thighs, I slide an X over the thigh bone, keeping the blade so it's on each edge of the ends of the bone. and... [DON'T touch slimy things with your knife hand. keep it clean and dry for a solid grip] curl my other hand's finger under the bone, into the insicion, to pull the meat away from the shank, then mostly like what you do carve it off. little meat on the bone? no worries freeze it. great for stock!
