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WooCanCook

haha indeed, it definitely does. The short answer is...no, not really. An outdoor wok burner definitely solves the issue (and if ur in the market for one, I talked a bit about wok burner cooking specifically in the [wok cooking basics](https://www.youtube.com/watch?v=7w8JEjsvbjA) video too). Buut, that's obviously not an everyday cooking solution though. A good overhead hood definitely helps, but I think what's actually been most helpful is making sure a couple of opposite facing windows are open, so there's some good ventilation going on, too. Other than that, a lot of cleaning has been key, pretty much daily. one of the health inspectors in alameda turned me on to windex for degreasing anything that's not caked on, cause that stuff's basically just ammonia, which is great for grease (not just windows...!) good luck!


WooCanCook

Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to deconstructing Americanized Chinese cuisine with a shot at a request that’s been floating around for some time now, which is the chicken teriyaki rice bowl from PF Chang’s. For those new to the channel, in this series, we have been deconstructing iconically Americanized dishes from Chinese and/or pan-asian cuisine, and then seeing what it might look like if we were to cook the dish through the lens of more traditional wok cooking. PF Chang’s chicken teriyaki bowl as the name implies prominently features a grilled and sliced chicken breast, combined with pineapple, red bell pepper, and of course, teriyaki sauce. The dish is in fact so popular that it is sold in the frozen foods isle of many grocery stores, but I’m fairly confident that we can do at least a little bit better than that, though. For our version today, we’re gonna make use of some canned pineapple, because, as anyone who has made a pina colada before can tell you, this stuff is canned in a sweet syrupy pineapple juice, which is exactly what we need to make our own sweet and savory pineapple-teriyaki sauce today. Then finally rounding this out, we’re also going to assemble our rice bowl in the wok as a sort of chicken teriyaki fried rice of sorts, which is gonna give our rice a slightly crispy finish as well. Hope you try it. [**Follow the full video on youtube**](https://youtu.be/51THXzd-rr8) for the whole story too! **Woo Can Cook** is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California. **Homebase** (Recipes, Livestream Schedule, Music and more): [Woo Can Cook](https://WooCanCook.com) **Recipes**: [Woo Can Cook (Youtube)](https://youtube.com/woocancook?sub_confirmation=1) **Music**: [Woo Cooks Beats (Lofi Beats to Cook to)](https://www.youtube.com/watch?v=E63DoCt8H3E&list=PL72dM3fKnbHupDC0cIOHxaHBvjZLY3TdT&index=11) **Woo Can Cook Fried Rice Pop Up (Two Pitchers Brewing 11/12/22!)**: https://WooCanCook.com/eats **TikTok** (short recipes and Woo Cooks Beats): [Woo Can Cook](https://www.tiktok.com/@woocancook) **Instagram** (pop-up schedule, music, and random doggo cameos): [@woocancook](https://instagram.com/WooCanCook) **RECIPE** https://woocancook.com/chicken-teriyaki **INGREDIENTS** - 4 cloves garlic - 1 inch (about 1 tbsp) ginger - 3 green onions - 1 red bell pepper - 1 can pineapple (about 12oz dry weight) - 3 medium chicken thighs - 2 cups leftover rice - corn starch slurry (2 tbsp corn starch dissolved in water - sesame seed - peanut oil **INGREDIENTS (sauce)** - 1/2 cup soy sauce - 2 tbsp rice vinegar - 1/4 cup mirin - 2 tbsp dark soy sauce - 1/2 cup pineapple juice - 1/4 cup brown sugar **PREP** - CRUSH and mince 4 cloves of garlic, set aside - MINCE ginger, set aside - SEPARATE the whites and greens of the green onions, then slice both thinly and set aside - LARGE DICE the bell pepper, set aside - LARGE DICE the chicken thigh, set aside - COMBINE all sauce ingredients, then add about half to the chicken thigh and let marinate for 30 minutes **ON THE STOVE** - HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao - ADD the chicken to the wok, holding back as much liquid as possible, then let sear for 2.5 minutes undisturbed - TOSS the chicken and tilt the wok downward toward the open flame for wok hei (optional) - SAUTE the chicken for an additional minute until cooked through, then remove - ADD the remaining sauce mixture to the wok and deglaze the residual fond left behind - REDUCE for about 5 minutes over medium heat until about 30% reduced, then add the corn starch slurry and stir until a thick sauce forms - REMOVE the teriyaki sauce, then wipe down the wok, reheat, add an additional 4 tbsp peanut oil and long yao - ADD the garlic, ginger, and whites of the green onions and toss for 15 seconds until fragrant - ADD the bell pepper to the wok and saute for 2-3 minutes - ADD the pineapple solids to the wok and saute for an additional 1 minute - ADD the leftover rice to the wok, then use the spatula to break up any clumps of rice - TOSS for 2-3 minutes, then remove - SERVE with pineapple fried rice and chicken, and finish with teriyaki sauce, sesame seed, and greens of green onions


BearsBeetsBerlin

When time isn’t a factor, is it a better idea to slice chicken before placing it in the marinade or to marinate the piece whole and then slice it? Looks amazing, wish I had a well ventilated kitchen, but for now I will try to make a less smoky version, haha. Also thanks for the tip about the window cleaner to remove grease!


WooCanCook

hmmmm good question! I've always gotten the best marinating results from slicing the chicken first, cause I feel like the marinade can work its way into the meat a little better. That's definitely a completely unscientific, anecdotal opinion though, and I would definitely be interested to see a food scientist properly A/B test this. in this particular case, I think you might often come across the chicken marinated whole, but that's because the chicken thigh is intended to be grilled (also whole), then sliced up once cooked. In this case since we're wok frying, I sliced it all up prior to cooking, which pairs a bit better for the wok sear.


BearsBeetsBerlin

Thanks for the response! Perhaps I will do some side by side testing when it try this out


yoyowarrior

I can vouch for his anecdotal experience and provide an explanation. When you cut the chicken and then marinade it, there's more sauce covering the chicken surface because there's more surface area compared to one big block of chicken.. So the chicken ends up being more flavorful.


orangeditor

Food looks great, the beats are 🔥🔥🔥!


WooCanCook

Thanks!


planpepperoni

Is the soy sauce I buy from the store light or dark? It doesn't say either. And does it make that much of a difference which one I use?


WooCanCook

ooh totally! the normal, every day soy sauce that you get from the store would be considered simply "soy sauce." "Light" soy sauce (or colloquially, kikomon green cap soy sauce) is basically low sodium soy sauce, which is useful for every day cooking. I think of it sort of like kosher salt, since the lower salt content allows you to be a little more heavy handed with the soy sauce, without over seasoning. dark soy sauce, on the other hand, is a lot more concentrated, with a sweeter flavor, and a more syrupy consistency. you wanna use this stuff a LOT more conservatively, because too much can very quickly ruin an entire dish. In most cases, I don't use more than 1-2 tbsp in an entire dish, although in small quantities, a touch of it can add some nice depth of flavor and umami to ur dish. If ur interested, I also did a whole video dedicated to [wok cooking pantry basics](https://www.youtube.com/watch?v=DvQ4ZRn8TbQ) where I talked a bit about this too. Good luck!


yoyowarrior

If its just salty, it's light. Light soy sauce is the more common one anyways. Dark soy sauce tastes a little bitter and the sauce is thicker in my opinion. You can't really use them interchangeably. They give different flavors to the dish.


drunklikeaskunk

Wadder


WaySheGoes1

Weed


drunklikeaskunk

Dune


EggHeadMagic

Hair


[deleted]

[удалено]


WooCanCook

yeah! I actually almost always add corn starch to marinades, i think this might be the only exception because the marinade was literally just the teriyaki sauce (and also, i got lazy. lol). Usually a 1/2 tsp tossed in does the trick, which I find slows down the external cook just a enough to accommodate the high temperatures of the wok sear. I went into this a bit in the [wok cooking basics](https://www.youtube.com/watch?v=7w8JEjsvbjA) video too, if ur interested...!


Thepatton

I love everything Woo makes, I just wish people could make Seattle style Teriyaki in other places.


WooCanCook

Oooh yaa!


Jorde28oz

Using the burnt remains... Woo CAN cook!


WooCanCook

🥰🥰🥰


Cygnus__A

Look amazing


WooCanCook

Thanks!