They like it 97% of the time 😂 like imagine thinking you can’t enjoy apples because you like oranges so much. You can enjoy steak/beef without hating chicken for no reason. Do they hate turkey too? Duck?
@@dragonknight1599 You should have pulled a Guga and said "I know my balls don't look good right now......but watch this!" after that you're on your own
I actually like chicken breast. It's got a nice clean flavor, so you can pair it with almost any sauce/marinade/seasoning without it overpowering it. It's versatile. Obviously steak is amazing, but it kinda has to be the main star of the dish/meal, adding too much extra flavor to it feels like you're wasting the steak.
I'm a thigh boy: I do most everything with chicken thigh, these days. The method to the madness: here in Germany, they most times come as thigh with part of the back. For quite a reasonable price. I seperate the drums, the skin, the meat and the backbones. Render the fat from the skin. Fry the remaining skin to become crispy. Use the meat for recipes like this. Use the bones to make chicken broth (Usings the scaps of veggies, which I collect in the freezer until I've collected enough of those.).
Done it several times, very tasty recipe. The trick is actually the sun-dried tomatoes, and their juice. They make the recipe sweet and savoury at the same time. Amazing combo! Even with pasta.
I used to work in a brassiere as a 15 year old, put me off wanting to be a chef but they used to do this chicken in rosemary wine cream sauce. I’d always mop out the cooking pans with French bread before I washed up. Didn’t take long for the weight to go on. lol
Hi brother. I been watching your channel since your early days and u are still my favorite regarding cooking videos. I have learned so much from you, thank you. One thing I have noticed lately is that you do not mention the sous vide cooking detailes like temperature and cooking time. Can you please share it?
The problem with sous vide chicken breast is that when you try to finish it off on the grill or in a pan to get the nice color, you end up over cooking it
I suggest a blend. Sear the chicken in butter, then remove and sous vide the chicken. Make the sauce with the butter/fond from the chicken pan. Serve chicken with sauce on the side.
this is basically Tuscan chicken , me and my wife made Tuscan chicken 3 days ago and it was so good !!! The only difference with this version compared to the Tuscan chicken is noodles ! The original Tuscan chicken calls for onions but sadly I am allergic so we make the sauce exactly how you did it in this video !
There is a time for chicken and there is a time steak. There is a time for lamb and there is time for mutton. They are all wonderful when done right. The hate for any piece of meat is uncalled for and shallow.
Guga the bg music doesnt blend as much with ur ASMR voice It disturbs the concentration for people who trying to learn - Just a friendly correction Lots of love to you and your team
Everytime Guga says how simple an incredibly convoluted side dish is, we need to start commenting Chuck Norris style jokes, like: Guga CAN believe it's not butter, or Do you know why Baskin Robbins only has 31 flavors? Because Guga doesn't like Fudge Ripple...i took these from the Chuck Norris joke page on wikipedia
3:06 we're going to finish them off and you know exactly how? I don't know about others but after you said that I thought you were going to use a flamethrower like you always do.
I got so excited when i started hearing the music and his usual line: I know they don't look good right now... I so expected the kiss of the dragon but instead he panfried. :(
I was at the hospital waiting for a family member to get out of a procedure. I heard the music from across the waiting room and asked the guy, are you watching Guga!!! He said, yup.
The good old typo I often make to. But in the end it does not matter. English has to many words written the same yet pronounced different. And people still know what you mean XD
btw there's one thing i always wanted to ask you... how do you manage that your steak is not cold when you serve it? like i do steak a lot. what i do is, i fry the steak, while doing the other stuff. the steak is done, i rest it, other stuff finished, plating. steak is cold. remember, it had the lid on the whole time. but it's cold. putting it in an oven would be an idea, but that'd only keep it either luke warm, or it'd start overcooking it :/
I wish sooooo hard that you should try "Gardianne de Taureau" its a South French meal with Bull steaks, red wine sauce ..... Its absolutely delicious and from my place
Sou vide chicken for a little longer with a 140° bath. You can increase the sear time and it won't over cook. Also the fibers of the meat stays a bit firmer
He had a thousand bottles of baby oil for doing baby things. Would be a good way to make sure nothing is wasted by taking the diddy oil and doing chicken stuff with it as well as. Might also pair well with the hawt chili oil slathered on top of his balls.
Chicken, even chicken breast, gets way more interesting if you marinate it or put a dry rub on it and let that set in, in the fridge overnight, before cooking. Chicken can be great, but takes more work to make it special.
Day 4 of asking Guga to make a rendition of the masala steak gatsby, local food enjoyed down here in Cape Town, South Africa. FYI, the fries should not be crispy, they should be inbetween cripy and soggy.
The reason I buy chicken is to avoid the skyrocketing price of steak! So I'm excited to see a chicken recipe, right? Then you add Parmigiano that costs as much as a steak! In the words of Guga, "Damn, boy!" I might as well have bought the steak!
I have never found souse vide chicken good for hot dishes. The only place I have found sous vide chicken good for is for salads, or other cold dishes that use chicken. Souse vide chicken is not good hot, but in places cold chicken is used it is really good.
I am unclear on one part, for the sauce for 2nd chicken, did you use some of the sauce from the first? Or did you use what was left from searing 2nd chicken in pan to finish, and built sauce from there, for the 2nd chicken?
Instructions unclear: had to go to the ER after applying chili oil to the balls.
Yum.
Remember you gotta put them in the deep fryer first
Fool me twice, shame on glue.
LMAO!
@@digiit the KFC deep fryer
Shade being thrown at chicken after so many videos across the channels have shown chicken to be very good and versatile is wild-
They like it 97% of the time 😂 like imagine thinking you can’t enjoy apples because you like oranges so much. You can enjoy steak/beef without hating chicken for no reason. Do they hate turkey too? Duck?
Oh noes! Someone has taste! We can't have that! That's SHADY!
"Some chilli oil right on top of my balls" Things I never thought I'd hear Guga say
He says those things just for our enjoyment.
While the ER doctors is busy asking what the hell is wrong with me, I realize now I probably should’ve listened to the full instructions
@@dragonknight1599 You should have pulled a Guga and said "I know my balls don't look good right now......but watch this!" after that you're on your own
Not highly recommended.
@@gerhardusretief3996 "they don't look good right now, but watch this!"
*pulls out a searzall*
Every time Guga puts chicken in front of them, its like both Angel and Leo forget how well he cooks it
Maybe because it's to make show I don't know more interesting for people to comment on that?
@@alphaenterprise2232 At this point it's just annoying
Every single chicken video they talk about how much they HATE chicken then always talk about how good the chicken is in the same video.
I actually like chicken breast. It's got a nice clean flavor, so you can pair it with almost any sauce/marinade/seasoning without it overpowering it. It's versatile. Obviously steak is amazing, but it kinda has to be the main star of the dish/meal, adding too much extra flavor to it feels like you're wasting the steak.
I'm a thigh boy: I do most everything with chicken thigh, these days. The method to the madness: here in Germany, they most times come as thigh with part of the back. For quite a reasonable price. I seperate the drums, the skin, the meat and the backbones. Render the fat from the skin. Fry the remaining skin to become crispy. Use the meat for recipes like this. Use the bones to make chicken broth (Usings the scaps of veggies, which I collect in the freezer until I've collected enough of those.).
yeah yeah they always complain about the chicken then love it
They’re right on the line of the “steak snob” territory. Like guys who ONLY drink Scotch and think every other whiskey is worthless.
@@AndrewDembouski on the line? i feel like they past it already
I feel like for the most part it's probably a joke, but yeah it's annoying.
Done it several times, very tasty recipe. The trick is actually the sun-dried tomatoes, and their juice. They make the recipe sweet and savoury at the same time. Amazing combo! Even with pasta.
Chicken hate is undeserved. If you guys don't like chicken then maybe you're not cooking it right. It's a far more versatile meat than steak.
I'll never understand their chicken hate. It's kinda weird.
Watch some videos about the quality of chicken in the US and what it goes through before it's sold, and you'll understand why they hate it there.
OMG it's a personal preference, also nowhere did they say that they hate it. They really liked it but prefer steak.
@@AluminumHaste In other videos they say they hate Chicken lol
It seems a bit childish that they still whinge when served chicken after all these years.
The Chicken hate is Diabolical🤣🤣🤣
I absolutely love this marry me chicken, so simple but crazy flavourful. Thank you Guga. Al
Dry age steak with durian!
Haahahaha
Hate to say it: are you just having a cruel moment? LOL
@@peterdoe2617 LOL!
Watched this while eating the lemon chicken recipe you uploaded recently! You keep giving me great meals to make!
02:33 here you go
I used to work in a brassiere as a 15 year old, put me off wanting to be a chef but they used to do this chicken in rosemary wine cream sauce. I’d always mop out the cooking pans with French bread before I washed up. Didn’t take long for the weight to go on. lol
Just made this for dinner. Great video and delicious chicken!
I appreciate that guga is making efforts to save his secondary channel, which was originally his first channel.
Not gonna lie, guga's side dishes are always the star of the show for me
Hi brother. I been watching your channel since your early days and u are still my favorite regarding cooking videos. I have learned so much from you, thank you. One thing I have noticed lately is that you do not mention the sous vide cooking detailes like temperature and cooking time. Can you please share it?
The problem with sous vide chicken breast is that when you try to finish it off on the grill or in a pan to get the nice color, you end up over cooking it
I use a torch, would recommend
I use the sous vide torch to finish my chicken and get the color but it doesn't overcook it
A very hot pan or grill will finish it fast or put a slight car on before sous vide might make a difference to
lol that sounds like it’s a you problem.
Cook it to desired internal temp in sous vide, then let it rest... Then get your desired color on it
Guga I would have expected you to make Marry Me Beef too 😀
i LOVE these episodes..
turn everyday dinner into something special..
Guga please create a Playlist of the side dishes! There are a bunch I've thought about try when I go to do it I can't remember what video they are in
Replace the oregano with rosemary in the first recipe and it’s heaven.
Guga's side dishes are my full meals, that looks so good.
little bit of heat from the chili oil has angel GLISTENING
2:34 phrasing, Guga lmao
Take that sauce to a WHOLE NEW LEVEL by adding sliced green onions.
Before accidents happen. NEVER put chili oil on your balls!!
What, nobody wonders how Guga got his balls ABOVE his meat?
😂😂😂
But what if you're trying to get a Chinese girlfriend?
Too late 😭 🚒🔥
Mustard is so much more gentle! ROFLMAO
Day 1 of asking guga to dry age steaks in rendang paste
Maybe a head-to-head vs lamb rendang?
Rendang is an all time favourite of mine. No reason for it to go wrong, but it'll just taste like a Beef Rendang surely?
@@Willenium2k4 I dunno, Guga?
People are impressed by chicken Alfredo every few years I love it
Guga's spice tolerance elavated so much
This is the first time I've not recoiled in horror when someone said "I added some chilli oil right on top of my balls"
1:55 I think I might try the side dish as dinner the next time I'm craving steak and potatoes.
Chili oil to the balls cured my depression and anxiety.
"added chili oil right to my balls.." HILARIOUS!!!
The charing music makes me laugh every single time.
Considering the weight Guga lost on a chicken diet, I bet his chicken recipes were off the chart.
Oof! Chilli oil on the balls! 😂
I Love Sous Vide Everything Videos 💗
Typo in the title, Guga :)
The misspelled title is better then the correct one.
It's a typo that a lot of people make
what was it
@@iStokez Than vs then
90% of everything I cook for dinner has chicken in it. From alfredo cream stew to homemade chicken nuggets. I love chicken.
Wow man, you are nailing the viral shots now! (pun slightly intended). No but seriously, beautiful camera shots! =D (Y)
Guga has done it. The steak has become the side dish, making the steak the main dish.
Angel just can't win on the sitting/testing arrangements 😂 starting to think Guga prefers Leo's descriptions more 😂
I suggest a blend. Sear the chicken in butter, then remove and sous vide the chicken. Make the sauce with the butter/fond from the chicken pan. Serve chicken with sauce on the side.
The chicken slander has to end 😭
Well done: the chicken breast dish is less healthy than the beef side dish 😂
this is basically Tuscan chicken , me and my wife made Tuscan chicken 3 days ago and it was so good !!! The only difference with this version compared to the Tuscan chicken is noodles ! The original Tuscan chicken calls for onions but sadly I am allergic so we make the sauce exactly how you did it in this video !
There is a time for chicken and there is a time steak. There is a time for lamb and there is time for mutton. They are all wonderful when done right. The hate for any piece of meat is uncalled for and shallow.
I love the music for the crust making but I was expecting some fire not the pan
My girlfriend used to send me the marry me chicken recipe short every week someday I'll make it for her
Sure that's not a hint.
Make it already!!!! I’ll be back to check
I'm pretty sure it was a hint to something else 👀
I think I'll never get used to the "haha chicken is so trash haha I hate chicken hahaha chicken is horrible tasteless" shtick
Guga the bg music doesnt blend as much with ur ASMR voice
It disturbs the concentration for people who trying to learn - Just a friendly correction
Lots of love to you and your team
Everytime Guga says how simple an incredibly convoluted side dish is, we need to start commenting Chuck Norris style jokes, like: Guga CAN believe it's not butter, or Do you know why Baskin Robbins only has 31 flavors? Because Guga doesn't like Fudge Ripple...i took these from the Chuck Norris joke page on wikipedia
3:06 we're going to finish them off and you know exactly how? I don't know about others but after you said that I thought you were going to use a flamethrower like you always do.
I got so excited when i started hearing the music and his usual line: I know they don't look good right now... I so expected the kiss of the dragon but instead he panfried. :(
I was at the hospital waiting for a family member to get out of a procedure. I heard the music from across the waiting room and asked the guy, are you watching Guga!!! He said, yup.
to think that Guga always make the side dish look more fancy than the main dish😂,
Main dish: %$•#@*&+¥°= Gugaaa!
Dry age in shrimp paste
Yeah I'd like to see that 🎉
Yes I second that. Let's make that happen!
kinda surprised we didnt get a sous vide bag of chicken and sauce together for this experiment
Maybe I never noticed it before. But I love that the recipe now shows in the top left
You have a typo in the title, Guga. It should be 'then', not 'than'.
The good old typo I often make to. But in the end it does not matter. English has to many words written the same yet pronounced different. And people still know what you mean XD
@@SyphiriothYour other typo is using "to" rather than "too"
btw there's one thing i always wanted to ask you... how do you manage that your steak is not cold when you serve it?
like i do steak a lot. what i do is, i fry the steak, while doing the other stuff. the steak is done, i rest it, other stuff finished, plating. steak is cold. remember, it had the lid on the whole time. but it's cold.
putting it in an oven would be an idea, but that'd only keep it either luke warm, or it'd start overcooking it :/
Guga c'mon, Picanha will NEVER be just a side dish!
Try it again but next time put the sauce inside the bag
No Guga Video without a "full meal" as a "side dish".
Dang, you poured chili oil directly onyour balls. You go Iron Man.
Wow, imagine being able to enjoy chicken and steak, incredible
Looks great like always!! that potato masher was weak sauce lol
That chicken sauce looks like it needs either mustard or lemon rind in it. ❤
uncle guga side dish is always top tier
I could listen to gifs speak like that all day lmao ...it's like cooking ASMR
So. Guga. Challenge for you:
Make chicken taste like steak.
Guga, is there anyway you can contact Gordon Ramsay to create a season of masterchef with TH-camrs? I think you’d be a great candidate
Leo's analysis 😂
Y’all don’t add chili oil to your ball it burns. Don’t ask me how I know.😂
Pigs can't sweat angel
When the side dish is more expensive than the main dish
The side dish probably cost 3x the money of the chicken dish..
I wish sooooo hard that you should try "Gardianne de Taureau" its a South French meal with Bull steaks, red wine sauce ..... Its absolutely delicious and from my place
Sou vide chicken for a little longer with a 140° bath. You can increase the sear time and it won't over cook. Also the fibers of the meat stays a bit firmer
I made the most VIRAL Chicken "THEN" things got weird!
NO CHICKEN HATE NEEDED IF YOU DON'T LIKE IT DON'T EAT IT
Now cook it in diddy oil
He had a thousand bottles of baby oil for doing baby things. Would be a good way to make sure nothing is wasted by taking the diddy oil and doing chicken stuff with it as well as. Might also pair well with the hawt chili oil slathered on top of his balls.
if i had a nickel for every time leo bashed chicken i could retire young
Chicken, even chicken breast, gets way more interesting if you marinate it or put a dry rub on it and let that set in, in the fridge overnight, before cooking. Chicken can be great, but takes more work to make it special.
Find some Long Gang chicken and a video around that. You won’t be disappointed
That's not a side dish, that's a whole ass dinner
Now you're getting the "side dish" trend 😅
Dear Guga.
I have 1 question, why do you fried the sous vide chicken instead grillings it?
Day 4 of asking Guga to make a rendition of the masala steak gatsby, local food enjoyed down here in Cape Town, South Africa. FYI, the fries should not be crispy, they should be inbetween cripy and soggy.
Gugas side dishes be a mean on their own
I haven’t watched guga in like a year, he’s looking kinda thin. My girl would tell him he needs to bulk up before he floats away, much love.
He lost over 100lbs (on purpose) for his health
😲 your girl, is trying to kill you😅
2:34 Aye yoooooo!!!! Guaga you're wild'n😂
The reason I buy chicken is to avoid the skyrocketing price of steak! So I'm excited to see a chicken recipe, right? Then you add Parmigiano that costs as much as a steak!
In the words of Guga, "Damn, boy!" I might as well have bought the steak!
you sure that's a "SIDE" dish !!??? 🤣
I have never found souse vide chicken good for hot dishes. The only place I have found sous vide chicken good for is for salads, or other cold dishes that use chicken. Souse vide chicken is not good hot, but in places cold chicken is used it is really good.
Angel still Sweating, LMAO
Haven’t Yall realised anything strange in this video?
Guga told us that side dish is quite simple - and this is indeed simple, even „riddiculously” 😄
I am unclear on one part, for the sauce for 2nd chicken, did you use some of the sauce from the first? Or did you use what was left from searing 2nd chicken in pan to finish, and built sauce from there, for the 2nd chicken?
Day 4 of asking to dry age steak in hoisin sauce as oyster sauce guy
letsgo my friend😂🔊🔥🔥🔥
He did oyster sauce like a month ago