Have seen the hanging poultry all around HK but didn’t know of the procedure. Makes sense now. Quite different from how we do things. Good to learn. These are cage-free chickens - the necks are much longer.
Thanks for this. There was a local chinese restaurant that made something called "chinese fried chicken" that looked a lot like this before they shut down a few years ago. Was always curious how it was made since it looked and tasted nothing like what I conventionally thought of as fried chicken and was my favorite dish on their menu. Still not sure if this is the exact version they made, but it's looks very similar.
Awe thank you for this video. May I ask, are you South African? Your accent is very South African. And I'm just curious is All. Your accent is what made me carry on watching this video . N props,... like "shout outt to you for being a doer n
THE CHICKEN FIRST NEEDS TO ABSORB THE SPICE, WHEN BATHING THE CHICKEN THE SPICE IS STILL INSIDE THE CHICKEN, WE ARE JUST BATHING THE CHICKEN SKIN AND LETTING IT DRY FOR DEEP FRY
I ask the company koon chun why u use dilutet red vinegar. Zitat = The reason why Red Vinegar is used in traditional catering recipe is that the chef in a restaurant setting needs to make hundreds of chicken/duck per day. Having a little bit of color makes it easier for the chef and his associates in the restaurant kitchen to identify which poultry has been marinated or not. (it's one of those kitchen secrets)
@@CantoneseFoodRecipes urmmmm, usually a fridge does DRY things out including meat and anything, which is why most fridges have a separate part meant just for vegetables, cause if you kept the vegetables out in the regular part they will dry out too.
Is the chicken skin crispy?? I learned to cook cantonese chickene today in a cooking class. Almost the same.. marinte chicken, then, they boiled the chicken first for at least 7minutes. Next, they let it dry for at least 15 minutes, then they oven it for at least 40minutes. When it's done, they bathe the chicken with hot oil, for at least 5-8 bathe.. however, the skin become soggy :') a bit sad.. but the spice is okayy.. what do you think about the method i learned today? Ah and i also didnt use bicarbonate soda.. please give some suggestion so i could get a crispy skin! Thank you! :))
How can raw meat be left out of the fridge overnight? Doesn't the meat spoil? Even if the weather was cold enough and the meat doesn't spoil, what about dust and flies getting on it, or roaches crawling on it?
This type of chicken will never be crispy regardless what you put on it. No amount of maltose is going to make it crispy, no amount of roasting or frying will make it crispy, especially after chopping.
Have seen the hanging poultry all around HK but didn’t know of the procedure. Makes sense now. Quite different from how we do things. Good to learn. These are cage-free chickens - the necks are much longer.
Yip
Final product looks delicious!
Thank you
NICE RECIPE ❤❤❤❤👌🏽👌🏽👌🏽💯
Thanks
These videos make me so hungry !!!
great!
CANTONESE CUSINE IS SWEET 😋 😍 ❤️ 😋😋😋
Thanks
love the recipes
Thanks
Yummy. Aunty macam mana jika banyak ekor ayam untuk menggorengnya. Boleh sharekan resepi sos cicahnya pula
😁
I loved watching this. I want to try making this
please do. thanks
Wow..Thank you very much, this is authentic Chinese fried chicken receipe ,and thank you for sharing 🙏🙏
Thank you! I really appreciate the feedback.
looks delicious..I like it, thanks for sharing
THANKS
太好了。小时候我吃过。不知道是Cantonese style. 我很喜欢。
谢谢你
Thank you for making this video!
My pleasure!
Looks very delicious. What a Masterpiece.
Thanks
My favorite!,,
Enjoy
Yummy gonna try this. Thank you 😋
Hope you enjoy
Thanks for this. There was a local chinese restaurant that made something called "chinese fried chicken" that looked a lot like this before they shut down a few years ago. Was always curious how it was made since it looked and tasted nothing like what I conventionally thought of as fried chicken and was my favorite dish on their menu. Still not sure if this is the exact version they made, but it's looks very similar.
same method they use, my mom was a chef in a chinese restaurant and she learn't the method from a pro chef lol
Even my dad'friend made Cantonese fried Chicken that was similar like this, buy I never knew what ingredient's they used or the procedure.
This was an easy and delicious recipe. A family fave. Can i do this with duck?
Yes you can!
What type of oil did you use o fry the chicken? Looked lighter than your usual oil. I’m keen to really try this at home. Thank you
Sunflower oil
Wowww👌💖
thanks
That looks so good !!
I’m worried if I hang my chicken outside to dry, the flies will eat it.
You need a cover
What is the sciece behind maltose and vinegar on the effect on chicken skin?
Maltose creates a sugar shield on the chicken skin and red dilute vinegar gives the color once fried
Your mum's a pro. I got a question: how would the chicken turn out had she baked it in an oven?
Does not work, haven't tried
Beautiful!
Any dipping sauce recipes?
Yes, soon
Awe thank you for this video. May I ask, are you South African? Your accent is very South African. And I'm just curious is All. Your accent is what made me carry on watching this video . N props,... like "shout outt to you for being a doer n
I learned my english in south africa and I do business there so I get the south african accent. Thanks for watching
Thank you so much
You're most welcome
Looks yummy and savory 😍.
Watching from the 🇵🇭 🙏🏼
Thank you 😋
What is the name of the way the chicken is parted after preparation? Thanks
ITS A RESTUARANT STYLE WHEN SHE MADE THIS CHICKEN, NO SPECIFIC NAME WHEN PARTING
How does the chicken not spoil hanging outside with no refrigeration overnight?
Its doesnt
Can i use normal honey if i don't hv maltose syrup
It won't work, has to be maltose syrup
Why not put the spice inside the cavity AFTER braising it with vinegar, sugar hot water bath?
THE CHICKEN FIRST NEEDS TO ABSORB THE SPICE, WHEN BATHING THE CHICKEN THE SPICE IS STILL INSIDE THE CHICKEN, WE ARE JUST BATHING THE CHICKEN SKIN AND LETTING IT DRY FOR DEEP FRY
@@CantoneseFoodRecipes Thk. Q is Timing! Put in spice, wait how long before bathing, or bathe soon?
Can i use duck instead sir.
We were going to try this recipe with duck. It should work but dont know how the duck would taste
I ask the company koon chun why u use dilutet red vinegar.
Zitat =
The reason why Red Vinegar is used in traditional catering recipe is that the chef in a restaurant setting needs to make hundreds of chicken/duck per day. Having a little bit of color makes it easier for the chef and his associates in the restaurant kitchen to identify which poultry has been marinated or not. (it's one of those kitchen secrets)
cool info
@@CantoneseFoodRecipes
I dont need it at home.
we use it for fried dumplings as well
@@CantoneseFoodRecipes
I will trye ur chickendish next time.
Now i know how i must make it hehe.
Greetings to ur Mom too.
THANK YOU!!! ENJOY
Hullo ...why put bicarbonate soda?..won't it become bitter?
it makes skin crispy
Do you have to leave it overnight or can you bath the chicken and let it dry in the fridge for a shorter time?
BEST IS OVERNIGHT OUTSIDE THE SKIN HAS TO BE DRY FOR BEST RESULTS
Can we just hang it in the fridge to dry? Wouldn't that be faster?😅
You can but there will be too much water particles inside the chicken before you deep fry and there could be an explosion of oil😅😅😅
@@CantoneseFoodRecipes urmmmm, usually a fridge does DRY things out including meat and anything, which is why most fridges have a separate part meant just for vegetables, cause if you kept the vegetables out in the regular part they will dry out too.
noprob you cn give it a try
How much is the water?
Depends on the size of your chicken, just enough to bath the chicken
@@CantoneseFoodRecipes how much is in the video?
half a wok
Is more like 1/2 bowl rice vinegar.
Pretty much!
can i ask what kind of coocking oil are you using?
SUNFLOWER OIL
What is the temperature of the oil when frying ?
Low heat orelse chicken skin will burn
Delicious Sweet thx
375?
Question: why did you put baking soda?
For the skin to become crispy
Is the chicken skin crispy?? I learned to cook cantonese chickene today in a cooking class. Almost the same.. marinte chicken, then, they boiled the chicken first for at least 7minutes. Next, they let it dry for at least 15 minutes, then they oven it for at least 40minutes. When it's done, they bathe the chicken with hot oil, for at least 5-8 bathe.. however, the skin become soggy :') a bit sad.. but the spice is okayy.. what do you think about the method i learned today? Ah and i also didnt use bicarbonate soda.. please give some suggestion so i could get a crispy skin! Thank you! :))
Have you watched my moms procedure on the video?
You forgot the 5 spice/salt dip
On the chicken?
Music too loud, cannot hear her
Ok
How can raw meat be left out of the fridge overnight? Doesn't the meat spoil? Even if the weather was cold enough and the meat doesn't spoil, what about dust and flies getting on it, or roaches crawling on it?
The bath water sheilds the meat because of the maltose syrup, if there are flies we do cover it up, our area is very clean
Good video but the music is unbearable 😢
Ok
This type of chicken will never be crispy regardless what you put on it. No amount of maltose is going to make it crispy, no amount of roasting or frying will make it crispy, especially after chopping.
Ok
You are incorrect. You are rendering the fat with the boiling water and air drying overnight. I’ve done it and it’s wonderful
It looks very unsanitary!
will do better, sorry