I made this last night Sous Vide. I Sous Vided the chop in the marinade for two hours then seared the chop on both sides. Once seared, I dumped the marinade in the fry pan and reduced. It was absolutely fantastic.
Chef, I need the bok choy brown rice recipe! I love bok choy, but I always make it go bad in the fridge 'cause I buy too much and I get tired of eating it the same way over and over again…
This sauce with a few mods was killer on chicken wings. All I added was ginger but did one modification. At first it seemed to have too much vinegar. That could be from me using cheap rice vinegar vs rice wine vinegar. This is because that was all my store sold. So I equaled the brown sugar to the vinegar and added 1 tsp extra soy and fish sauce and hot sauce. This is what I did. I made the sauce in a small sauce pan adjusting like I wrote. Brought it to a light boil and reduced temp to keep it at a light boil to reduce to a thick sauce. . The chicken wings were brined for a few hour in salt water just to remove any blood still trapped. After drying wings I cut them into the party wings we all eat saving the wing tips for latter use to make stock. Lightly salted the wings with a little coating of onion powder then into a bag with flour. Shake a shake to cover then remove. Deep fried until golden brown in peanut oil. Just coating with flours keeps them from getting a thick crust you would get dipping in egg and coating. As soon as I removed them from the oil they went into a large bowl. Poured a little sauce over them then tossed to completely cover. Some of the best oriental style buffalo wings you will ever have. Sweat and sticky outside. supper moist and tender inside, with a mild heat that slowly grew the more you ate. Please give this a try.
Going to take your sticky sauce for another spin. Adding some fresh ginger to it. Only I am going to make the sauce on it's own and use it as a toss covering for chicken wings.
Made this tonight – reduced the amount of brown sugar a little bit as I prefer tart/citrus flavors and it was ahmayzing. Thank you so much for your videos. You've given me a new favorite for chops.
Just made this. Had to subtitute one of the marinade ingredients but worked great. Although I found myself without a rice side or a lefse side. The pork as so delicious I didn't care
I love this guy, I am addicted to his cadence
Love this recipe
I thought that you couldn't use the marinade for a sauce. Help please!
Good videos annoying voice
Quote of the day: Long story short, everybody wins 🙂
Making this today!
Looks delicious. But I am getting insane over how he talks. I mean, just that pronunciation, wtf
I made this last night Sous Vide. I Sous Vided the chop in the marinade for two hours then seared the chop on both sides. Once seared, I dumped the marinade in the fry pan and reduced. It was absolutely fantastic.
chef john i love you <3
love the Stones reference.
Just tried these chops and they were great.
he doesn't like it thick and sticky…
Have been watching you for years love the corny jokes your as some ?????????
It's a delicious recipe. I didn't quite carmelize mine but the flavour was delish !
Chef, I need the bok choy brown rice recipe! I love bok choy, but I always make it go bad in the fridge 'cause I buy too much and I get tired of eating it the same way over and over again…
I was waiting for him to pour in cream ;((
I always love what comes after "After all, you are the…" moms and pops of your sticky pork chops was up there with the best. ??
lol loving this guy narrating his vid 😀
What can be used as a substitute for the Asian sauce?
This sauce with a few mods was killer on chicken wings. All I added was ginger but did one modification. At first it seemed to have too much vinegar. That could be from me using cheap rice vinegar vs rice wine vinegar. This is because that was all my store sold. So I equaled the brown sugar to the vinegar and added 1 tsp extra soy and fish sauce and hot sauce. This is what I did.
I made the sauce in a small sauce pan adjusting like I wrote. Brought it to a light boil and reduced temp to keep it at a light boil to reduce to a thick sauce. . The chicken wings were brined for a few hour in salt water just to remove any blood still trapped. After drying wings I cut them into the party wings we all eat saving the wing tips for latter use to make stock. Lightly salted the wings with a little coating of onion powder then into a bag with flour. Shake a shake to cover then remove. Deep fried until golden brown in peanut oil. Just coating with flours keeps them from getting a thick crust you would get dipping in egg and coating. As soon as I removed them from the oil they went into a large bowl. Poured a little sauce over them then tossed to completely cover. Some of the best oriental style buffalo wings you will ever have. Sweat and sticky outside. supper moist and tender inside, with a mild heat that slowly grew the more you ate. Please give this a try.
I made these tonight. They would have been better if I'd used the thick cut chops, but the thin ones were all I had. Regardless, they were delicious!
Those where amazing.. even my picky sons liked them!
DO THE FLIP IN BETWEEN! You'll definitely taste the marinade better
I made this tonight and it was amazing.
Is there any alternative to rice wine vinegar?
Made this tonight. As usual it was a hit. Now to peruse the blog for tomorrow nights dinner. I made one change and added a tbsp minced ginger.
Molasses! That’s why brown sugar takes good.
Master John, what would be the difference if you used honey instead of brown sugar?
Use pomegranate syrup instead of sugar ?
Thank you soo much for enabling captions on your videos. This is a wonderful recipe!
I wish I had food.
lol what if you try this sauce on a steak ?
not my proudest fap
Going to take your sticky sauce for another spin. Adding some fresh ginger to it. Only I am going to make the sauce on it's own and use it as a toss covering for chicken wings.
Lol, the rollingstones brown sugar reference.
YES. Making this tomorrow.
Was I hearing things there, or did Chef John really say "you are the moms and pops of your pork chops"? The recipe looked delicious anyway…?
just wanted to say how glad i am you called them what they are and not "asian porkchops" just because fishsauce and soysauce. ty<3
Made this tonight – reduced the amount of brown sugar a little bit as I prefer tart/citrus flavors and it was ahmayzing. Thank you so much for your videos. You've given me a new favorite for chops.
Num, gotta try this.
Just made this. Had to subtitute one of the marinade ingredients but worked great. Although I found myself without a rice side or a lefse side. The pork as so delicious I didn't care
I'm hungry