CookingSAMUKICHI -Japan food studio-Stop Putting Chicken Thighs in a Hot Pan—This Makes the Skin Incredibly Crispy | Japanese Chef
Stop Putting Chicken Thighs in a Hot Pan—This Makes the Skin Incredibly Crispy | Japanese Chef
Long-form10:435.8× channel median
Published Jul 31, 2026, 11:19 PM · 2mo ago
SAMUKICHI -Japan food studio-
438K subscribers · median 326K views
Hands only · confirmed$Likely
Views
1,872,528
+841 views/hour
Likes
25.6K
1.4% of views
Comments
854
0.05% of views
Checked every 24 h while the video is this age · last check 10h ago · next in 814 min. YouTube itself updates public counts with a short delay.
Views / hour now
841
measured 10h ago
Peak views / hour
841
10h ago
Avg views / day
25K
since upload
First 24 hours
—
not tracked from upload
vs channel median
5.8×
Rank in channel
#5
of 20 tracked
Engagement
1.4%
likes + comments / views
Est. ad revenue
$7,490–$16,853
lifetime, $4–9 RPM
Views over time
0 readings · line: total views · bars: views gained per hour
Live tracking started
The chart fills in as FameX records new readings.
Description
Stop making soggy chicken thighs! ❌
In this video, I’ll show you the Professional Japanese Chef's technique to achieve shatteringly crispy skin and incredibly tender, juicy meat—using a simple supermarket chicken thigh. ✅
Learn why starting in a cold pan, rendering fat properly, and making key prep adjustments will elevate your pan-seared chicken thighs forever!
【Tools Used in This Video】
• Sakai Takayuki: Gyuto Knife (Japanese Chef Knife)
Hocho Knife (Official Site)
https://bit.ly/46rFPUG
Amazon.co.jp
https://amzn.to/4cFBG0h
• Fujinos 18-10 Royal Frying Pan, 18cm
https://amzn.to/4qhFhH3
--------------------------------------------------
【Crispy Chicken Thigh Ingredients (Serves 1)】
Chicken thigh (boneless, skin-on): 1 piece (about 150g)
Salt: 1.2–1.5g (0.8–1% of chicken weight)
Olive oil: 20g
Garlic: 1/2 clove
Optional:
Butter: 5–10g
Soy sauce: a small amount
Lemon: 1 wedge
Black pepper: a small amount
--------------------------------------------------
🔽 Chapters 🔽
0:00 Opening
0:17 Common Mistakes
1:48 Here’s How a Pro Does It
1:54 Step 1: Prep
3:59 Step 2: Cook
5:13 Hands-Free Pressing
7:01 Step 3: Flavor & Doneness
8:53 The Result
9:45 The Difference
10:18 Ending
--------------------------------------------------
【SAMUKICHI's Kitchen Tools】
• Sakai Takayuki: Nakiri Knife (For Vegetables)
Hocho Knife (Official Site – support & special offers available)
https://bit.ly/4oPkrPZ
• Sakai Takayuki: Gyuto Knife (Japanese Chef Knife)
Hocho Knife (Official Site)
https://bit.ly/46rFPUG
Amazon.co.jp
https://amzn.to/4cFBG0h
• Sakai Takayuki: Petty Knife
Hocho Knife (Official Site)
https://bit.ly/46rFfpY
Amazon.co.jp
https://amzn.to/4jIzdo9
・Kurosaki Yu: Santoku Knife
Hocho Knife (Official Site)
https://bit.ly/437pouf
• Oigen: Nambu Cast Iron Frying Pan
Amazon.co.jp
https://amzn.to/4mE6ZfJ
• Fujinos: Stainless Steel Frying Pan
https://amzn.to/4qhFhH3
• Cutting Board
Amazon.co.jp
https://amzn.to/4ikkHSp
• Nakao: Yukihira Saucepan
Amaz
Tags
crispy chicken skincrispy chicken thighschicken thighscold pan methodpan seared chickenpan seared chicken thighshow to cook chicken thighshow to make crispy chickencrispy chicken recipecold pan chickenjuicy chicken thighscooking hacksperfect chicken thighscrispy skin chickenpan fried chicken thighs
Details
- Published
- Jul 31, 2026, 11:19 PM
- Length
- 10:43 (643 s)
- Format
- Long-form
- Category
- —
- Audio language
- —
- Quality
- —
- Captions
- —
- Made for kids
- —
- Licensed content
- —
- Video ID
- QG_bnywZR5w
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Statistics from the YouTube Data API, tracked by FameX. Views per hour, revenue and comparisons are FameX estimates.