I had the pleasure of meeting your father in law today. My wife & I are so proud of the success you had and the valuable recipes father lau is making. Wishing your families success & happiness.
Daddy Lau should be proud that he's imparting this knowledge, without bias, answering the seemingly simplest of questions. I have learnt so much from him!
very patient, very kind, infinitely knowledgeable, rare combination, most people that achieve this level of skill from experience don't have a sliver a patience with newbies, both my dad and granddad where like that I have to shut up.and watch. still learned a lot from them
This is unbelievable. What a time to be alive I'm getting to watch this mans Cantonese father teach me how to make delicious food. Amazing, looks delicious! Thank you both
I am just starting with cooking our chickens and ducks. I have watched a great number of videos on this topic. Your video is one of the best I have ever viewed. Thank you for sharing you Fathers wisdom and amazing skills.
INSANE!!! My dad used to be a chef , he would make us the most complicated dishes when he had a day off. The kitchen would turn into a battlefield after cooking because he cooked in home kitchen like he cooked in the restaurant one. Papa Lau is so neat and tidy in the kitchen
Hehe this made me smile. I’m a tidy cook and usually wash up as I go, but my housemates don’t. It’s put me off making meals tbh ;) bless ready meals and my microwave!
@@czeshirecat6278me too! I can’t stand having a mess while I’m cooking, I want access to a clean sink during the whole process and my family just loves to pile dirty dishes or other food in there and leave it. So I’m constantly washing dishes and recleaning the sink! Drives me crazy. And I had a friend come over to cook once. She dropped an egg on the floor and didn’t clean it up, she just walked through it! Never have I ever even seen that. I was freaking out the whole time. She refused to allow me to clean it up in my own house, yet wouldn’t clean it up. After that I never ate anything she made again. Ugh
This is one of those recipes which are so labor intensive. Fun to do once at home but it takes time and can get really messy with all the oil flying around. It's really worth it to go a restaurant and have them do a good quality chicken on the day.
In my neighborhood exist an old Chicken Rice restaurant. The way they prepare their chicken rice is amazing, I would always see a lot of older Chinese aunt and aunties flock there during breakfast hours. I would always pass there during my morning run and get a chicken rice to go and eat it at home. I am so happy that you share this recipe, I will try and replicate it at home.
Loooveee this with the salt dip! I’ve never tried making a whole chicken with crispy skin, so thank you Daddy Lau for showing these techniques! Gotta try it!
I love watching him cook and learning along the way. The way he explains the intricacies of the recipe are wonderful! Trying this recipe next. Hope I can do it justice!
I could imagine doing this for cornish game hens as the smaller size is more manageable. Another fantastic video representing us Chinese-Americans out there! 👍
@@nrgltwrkr2225 I tried the recipe with half a chicken n after I heat up the oil,it’s every 5 minutes I turned the chicken over,(not using Mr Lau’s time consuming method) so for half a chicken,it took 20 minutes,for Cornish ,12-15 minutes should be ok. The chicken turned out crispy n moist n i cooked in high heat.
@nrgltwrkr2225 Just use a meat thermomether. I'm from a family of amateur cooks and my dad was a pro. While my dad can eyeball and time things, the rest of us have decided to use a meat thermomether. There are too many variables to use the timing method for even very good amateurs.
This fryng technique is something I do similar to the fried wings I do. The difference is that I fry the chicken under 300, around 250-275 and deep fry it until the the chicken is lightly brown. The trick is to hear the boiling sound, to know the frying process has cooked it through and the sound is coming from the natural juices. I would pull it out, let it cool down and place it in the refrigerator until it's needed. It would go through a final fry around 375 until crispy golden brown.
Just seeing your dad on your channel, you can see his passion in his food and how proud of his traditional knowledge of the dishes he is making and explaining his dish is exciting. You just came into my algorithm, I watch other foodies and I want to sub to your channel just seeing this. I like to learn new tips and ways of making food. This was fun to watch. Thank you much for sharing your father's food skills.
Daddy Lau really shows his skills! Thanks for sharing the knowledge. I always have this dish in Chinese restaurant but has not idea how chiefs cook them.
I love Chinese food but only have the ability to make simple stuff at home. For high quality Chinese food we go out for them in restaurants. I loved watching Daddy Lau cook. Daddy Lau, you are a true professional chef. There is so much thought that goes into what you do and how you do it. I truly appreciate knowing how complex it is to make a Chinese red fried chicken now. The next time I have this chicken in a banquet I will have a much more appreciation for all the work that goes into making it.
Estoy seguro que la Comida Cantonesa en manos de un cheff Cantones queda exquisito como los diversos platos que su papá Lau enseña a cocinar . Que sigan los Éxitos y perdure la tradición China Cantonesa !!
Hi, I love what you are doing, it is the first time where I've watched a video and immediately subscribed. I applaud your making of videos as not only does it preserve the Chinese culture, but making such videos also seem to add color in your father's daily life. One suggestion I have for a future series is the concept of "fusion dishes" Where you take two separate dishes that your father has made and challenge him to incoporate it into a dish.
WOW YOUR FATHER IS AMAZING IN THE WAY HE EXPLAINS HOW TO VOOK THE CRISPY SKIN CHICKEN. SUCH A GREAT TEACHER MAKES EVERYTHING MUCH. ORE SIMPLE AND NOT DIFFICULT. THANK YOU FOR TEACHING THIS AUSTRALIAN WESTERN MAN ON HOW TO COOK MY MODT FAVOURITE DISH. WELL DONE SIR. YES FAMILY IS VERY VERY IMPORTANT. I WISHED WESTERN FAMILIES COULD HARVEST SUCH STRONG FAMILY VALUES AS THE CHINESE PEOPLE. VERY PROUD INDEED.🇦🇺👍❤️🙏
Attended a Chinese cooking class. They taught me to dry the chicken then hook it at the neck and just submerged the whole chicken in a vat of oil for over 20mins. After that use a fork and poke at the thigh to check if its fully cooked and run along the breast to test if the skin is crispy. The skin was crispy when its hot but becomes soft when it cools down. Will try this method this coming weekend to see if the skin still stays crispy when it cools.
The advantage of deep frying it is that it seales the outside, allowing the meat to retain its juices. Here it is so long bathed in oil that you are eating so much oil. My vietnamese girlfriend used to cook the chicken very slowly in a stock, then dried it and added very hot oil with a spoon in the skin. It was always delicious.
I'm spanish and I am no stranger to keeping oil for reusing later, but the insane amount necessary for frying a whole chicken is too much for any oil holder in my culture. I find it funny that that would be the most difficult thing for a mediterranean to cook a chinese recipe. Anyhow, the airfrier is really just an oven, and all the tricks for making the skin crispier stillw work. I have tried it out for a classic chicken in the oven with potatoes and it's great. Thanks for sharing your dad's charisma with the internet! :D
Great content, always wanted to know how they did Crispy skin chicken. So endearing to see Chef Lau call his grandsons name at the start of each meal…..
I am curious if this technique is similar for the fried quail? I had the fried quail more at the Cantonese restaurants than the fried chicken, but the salt and the prawn chips were part of it as well.
i am going to try this wkd! thx! I have heard some chefs use the white blanch chk recipe with a marinated water boil to cook the chk first before frying. May I ask Daddy Lau for his opinion on this technique? thk again for this easy to follow recipe.
Join the Canto Cooking Club: bit.ly/3I536xH
Get the full recipe: madewithlau.com/recipes/crispy-skin-chicken
I had the pleasure of meeting your father in law today. My wife & I are so proud of the success you had and the valuable recipes father lau is making. Wishing your families success & happiness.
TY for the subtitles !
Daddy Lau should be proud that he's imparting this knowledge, without bias, answering the seemingly simplest of questions. I have learnt so much from him!
“This completes the first step of deep frying” 😂
very patient, very kind, infinitely knowledgeable, rare combination, most people that achieve this level of skill from experience don't have a sliver a patience with newbies, both my dad and granddad where like that I have to shut up.and watch. still learned a lot from them
True that.. .most chinese chefs dont share this kind of info
Respect for Dad for his amazing patience and care with which he cooks - not to mention the wonderful skill
很愛看你們的影片，第一因為廣東話很有親切感；第二看到你們父子的感情非常好，兒子肯為爸爸的專長做網站和翻譯，爸爸亦常常鼓勵兒子；第三，你爸爸教的多款菜色，非常詳盡專業，包括很多竅門（例如脆皮燒肉的豬皮要先用鹽來抽水；豉油王炒麵的麵要預先蒸好），在其他網站很難找到，也感受到廣東菜色變化多而細緻。希望你們能繼續努力！💪💪💪
好多謝您嘅支持與讚賞！老劉衷心祝福您闔家平安健康！幸福快樂！
This is unbelievable. What a time to be alive I'm getting to watch this mans Cantonese father teach me how to make delicious food. Amazing, looks delicious! Thank you both
Nothing makes grandparents happier than to see their grandchildren eat.
I have so much respect for Daddy Lau. This was so incredible to watch
I love your father, he's so passionate and sincere.
always love and enjoy watching "Uncle Lau" speaking cantonese while teaching us some fantastic classic recipes.
I am just starting with cooking our chickens and ducks. I have watched a great number of videos on this topic. Your video is one of the best I have ever viewed. Thank you for sharing you Fathers wisdom and amazing skills.
INSANE!!! My dad used to be a chef , he would make us the most complicated dishes when he had a day off. The kitchen would turn into a battlefield after cooking because he cooked in home kitchen like he cooked in the restaurant one. Papa Lau is so neat and tidy in the kitchen
Hehe this made me smile. I’m a tidy cook and usually wash up as I go, but my housemates don’t. It’s put me off making meals tbh ;) bless ready meals and my microwave!
@@czeshirecat6278me too! I can’t stand having a mess while I’m cooking, I want access to a clean sink during the whole process and my family just loves to pile dirty dishes or other food in there and leave it. So I’m constantly washing dishes and recleaning the sink! Drives me crazy.
And I had a friend come over to cook once. She dropped an egg on the floor and didn’t clean it up, she just walked through it! Never have I ever even seen that. I was freaking out the whole time. She refused to allow me to clean it up in my own house, yet wouldn’t clean it up. After that I never ate anything she made again. Ugh
N,
This is one of those recipes which are so labor intensive. Fun to do once at home but it takes time and can get really messy with all the oil flying around. It's really worth it to go a restaurant and have them do a good quality chicken on the day.
That's why in Hong Kong we go to the restaurant to eat it instead of making it our own
Exactly, the cooking method used in this episode is really time consuming n u r right , splashing oil all over the cooktop. Good to try once.
you can use those skills on pigeon or smaller birds, don't limit your creativity 😊
In my neighborhood exist an old Chicken Rice restaurant. The way they prepare their chicken rice is amazing, I would always see a lot of older Chinese aunt and aunties flock there during breakfast hours. I would always pass there during my morning run and get a chicken rice to go and eat it at home. I am so happy that you share this recipe, I will try and replicate it at home.
Your dad is really awesome please thank him for us. You have a nice family and I enjoy your videos thanks so much
Loooveee this with the salt dip! I’ve never tried making a whole chicken with crispy skin, so thank you Daddy Lau for showing these techniques! Gotta try it!
This looks so advanced, though your dad makes it look easy! Thanks for sharing another yummy Lau recipe!
Your dad is a wonderful cook, with respect for the traditional Chinese cooking, kind regards from Sweden
I love watching him cook and learning along the way. The way he explains the intricacies of the recipe are wonderful! Trying this recipe next. Hope I can do it justice!
Loved to see the new addition to the family... Happy Lau family!
I could imagine doing this for cornish game hens as the smaller size is more manageable. Another fantastic video representing us Chinese-Americans out there! 👍
Now that is a brilliant idea. Thanks 🙏🏾
That's a great idea! I think I will try mastering the skills with a small Cornish hen first. I wonder what the cooking times would be?
@@nrgltwrkr2225 I tried the recipe with half a chicken n after I heat up the oil,it’s every 5 minutes I turned the chicken over,(not using Mr Lau’s time consuming method) so for half a chicken,it took 20 minutes,for Cornish ,12-15 minutes should be ok. The chicken turned out crispy n moist n i cooked in high heat.
@nrgltwrkr2225 Just use a meat thermomether. I'm from a family of amateur cooks and my dad was a pro. While my dad can eyeball and time things, the rest of us have decided to use a meat thermomether. There are too many variables to use the timing method for even very good amateurs.
Daddy Lau is absolutely a master chef. RESPECT!!! 👍
I did the salty crispy tofu tonight. It was so good!!!! I’m looking forward to making this chicken. Have a great weekend y’all!
This fryng technique is something I do similar to the fried wings I do. The difference is that I fry the chicken under 300, around 250-275 and deep fry it until the the chicken is lightly brown. The trick is to hear the boiling sound, to know the frying process has cooked it through and the sound is coming from the natural juices. I would pull it out, let it cool down and place it in the refrigerator until it's needed. It would go through a final fry around 375 until crispy golden brown.
Amazing stuff. Great patience shown by your dad.
I love chicken, especially when it's cooked that way. Chinese food is the best! 😊
Just seeing your dad on your channel, you can see his passion in his food and how proud of his traditional knowledge of the dishes he is making and explaining his dish is exciting. You just came into my algorithm, I watch other foodies and I want to sub to your channel just seeing this. I like to learn new tips and ways of making food. This was fun to watch. Thank you much for sharing your father's food skills.
Great Recipe and Happy Family
This looks yum. Can you please do a video on roast duck. Thanks
Excellent !! Just love your videos showing how to cook authentic Cantonese food!!!
真是功夫同心機。特別用對筷子义住鷄同淋油。隻手要好定。真係好多謝劉爸爸的分享。
Your recipes and cooking style are the best. My husband loves me again!!
Fantastic......
Shall have to watch again and attempt...
Have to watch more from your channel
好喜欢看刘叔的节目，祝愿刘叔身体健康！阖家幸福！
好多謝您嘅支持與祝福！老劉祝福您闔家健康快樂！
香港既觀眾睇到好過癮！ 聽劉爸爸口音應該係中山個邊既？
@@RneverdieRn 好多謝您嘅支持!在下袓藉台山，廣州長大。老劉祝福您闔家平安健康！幸福快樂！
@@MadeWithLau 祝劉家身體健康！ 幸福快樂！
Daddy Lau really shows his skills! Thanks for sharing the knowledge. I always have this dish in Chinese restaurant but has not idea how chiefs cook them.
Lau is the man. Long live this fine gentleman.
I love Chinese food but only have the ability to make simple stuff at home. For high quality Chinese food we go out for them in restaurants. I loved watching Daddy Lau cook. Daddy Lau, you are a true professional chef. There is so much thought that goes into what you do and how you do it. I truly appreciate knowing how complex it is to make a Chinese red fried chicken now. The next time I have this chicken in a banquet I will have a much more appreciation for all the work that goes into making it.
Estoy seguro que la Comida Cantonesa en manos de un cheff Cantones queda exquisito como los diversos platos que su papá Lau enseña a cocinar .
Que sigan los Éxitos y perdure la tradición China Cantonesa !!
I always love the Hong Doy, Mui Mui! Time to eat chicken!!!! Part of every video.
Oh my goodness, I’m making this for the family!!! Thank you so much for sharing!!!💗 my husband is a going to be impressed 🥲
this was a great video man. epic work
Your dad is so incredible as I would like to learn more from him
Thank you for this video, i never knew it took soo much care and time to make this dish! Wow!
One awesome dad ! And a good son
That was utterly fascinating but I would be terrified to try that myself. 😂
For real this is NOT a safe way to deep fry lmao
I subscribed. Thanks for the English narration/subtitles.
The time and how delicate he handles the food in all the videos. I wish I didn't have to make 5 different meals every night.
Hi, I love what you are doing, it is the first time where I've watched a video and immediately subscribed. I applaud your making of videos as not only does it preserve the Chinese culture, but making such videos also seem to add color in your father's daily life. One suggestion I have for a future series is the concept of "fusion dishes" Where you take two separate dishes that your father has made and challenge him to incoporate it into a dish.
WOW YOUR FATHER IS AMAZING IN THE WAY HE EXPLAINS HOW TO VOOK THE CRISPY SKIN CHICKEN. SUCH A GREAT TEACHER MAKES EVERYTHING MUCH. ORE SIMPLE AND NOT DIFFICULT. THANK YOU FOR TEACHING THIS AUSTRALIAN WESTERN MAN ON HOW TO COOK MY MODT FAVOURITE DISH. WELL DONE SIR. YES FAMILY IS VERY VERY IMPORTANT. I WISHED WESTERN FAMILIES COULD HARVEST SUCH STRONG FAMILY VALUES AS THE CHINESE PEOPLE. VERY PROUD INDEED.🇦🇺👍❤️🙏
I love this channel. What a cool family.
Attended a Chinese cooking class. They taught me to dry the chicken then hook it at the neck and just submerged the whole chicken in a vat of oil for over 20mins. After that use a fork and poke at the thigh to check if its fully cooked and run along the breast to test if the skin is crispy. The skin was crispy when its hot but becomes soft when it cools down. Will try this method this coming weekend to see if the skin still stays crispy when it cools.
Uncle is an amazing cook
So much massaging. That chicken is living the life.
The advantage of deep frying it is that it seales the outside, allowing the meat to retain its juices. Here it is so long bathed in oil that you are eating so much oil.
My vietnamese girlfriend used to cook the chicken very slowly in a stock, then dried it and added very hot oil with a spoon in the skin. It was always delicious.
I, REALLY LOVE CHINESE Cook So SUPER Delicious!!! Perfect.!!!
Cutest family and great tips.
I've never seen anyone fry salt. This whole process is fascinating!
Love your show and family❤️🤗
Wow, this made me so hungry......Cantonese chicken is the best! tho tse sai la!
This is really well made and Lau is a person, you instanly like.
Thank you for sharing this recepe 😃 Your Dad is amazing
谢谢刘先生！祝您健康每天都快乐！❤
不要客氣，非常感謝您的支持和祝福！老劉祝福您闔家平安健康快樂！
congratulations for 1 million subscribers - top youtube food channel for sure!!!!
Great video, very nice to understand the reasoning behind the steps
Thank you. you ask your Dad very good questions.
Always one of my favorite dishes in a traditional Chinese wedding banquet
First time watching and I'm already re-learning a bunch of Cantonese vocabulary. Thanks for making this content!
Thank you for the tutorial and sharing recipes.❤
I'm spanish and I am no stranger to keeping oil for reusing later, but the insane amount necessary for frying a whole chicken is too much for any oil holder in my culture. I find it funny that that would be the most difficult thing for a mediterranean to cook a chinese recipe. Anyhow, the airfrier is really just an oven, and all the tricks for making the skin crispier stillw work. I have tried it out for a classic chicken in the oven with potatoes and it's great. Thanks for sharing your dad's charisma with the internet! :D
Should I use authentic chinese gutter oil or use foreign gutter oil?
Молодцы! ВКУСНО ГОТОВЯТ !👍👍Well done! COOKING DELICIOUSLY!👍👍
This is a great video-learned how much work goes into it-it made me want to take the train to Chinatown to get a whole fried chicken
感谢刘师傅无私的传授。
不要客氣，非常感謝您的支持！老劉㊗️您和家人平安健康快樂！
So much respect how he prepare now I learn how to cook this chicken 🐔 one of my favorite.
I love all the way cantonese food
Cooking grandpas are the same in every language. As long as a translator is around, this adorable man and my grandpa would really get along 😁
終極一試~大菜~~每次飲婚宴都有~謝謝劉伯伯分享食譜~~
不要客氣，非常感謝您的支持！老劉祝福您和家人安康快樂！
omg ur such a lifesaver.. been looking for this typa fried chicken recipe
Great content, always wanted to know how they did Crispy skin chicken. So endearing to see Chef Lau call his grandsons name at the start of each meal…..
It turns out that there are so many ways to make fried chicken, thank you very much！
Think this is one dish that's really worth just ordering at a restaurant!
what a cool cooking technique, like a mix between confit and deep frying.
The wok season is marvelous. Any tip to get that with the home kitchen?
i'm going to try making this. This looks great!
This looks very delicious.
I might try this on a special occasion.
Is there a video about your dad's knife ? I'd love to learn where I can find a good one!
do you have the recepy for fry chicken done with oyster sauce and soya and red bean paste thanks
Great to see a recipe for "Ja Ji Gai".
Great videos. Thank you! Love how Dad responded to Buddhist chicken remark. 😅
Wow this looks so delicious 👌
What a great video, even the temperature was translated to c. Thank you very very much, and bless your father for us. Thanks a ton!
nice technique and the process seems to have cooked the inside of the chicken too.
Salivating and waiting for invitation to the next Chinese wedding banquet to have such nice chicken
One of my favorites growing up.
Bro, thank you for making this channel. I'm bad at cooking but I want to learn!!!
I am curious if this technique is similar for the fried quail? I had the fried quail more at the Cantonese restaurants than the fried chicken, but the salt and the prawn chips were part of it as well.
I was surprised the neck didn’t make it on to the plate. My mother grew up in Appalachia and taught me that the neck is yummy to eat!
Neck and back was my grandmothers favorite parts of chicken! Now I know why!
This is the first chinese cook ive seen use measurements in my entire life
Man this old man is a legend I like his style
this is why i just go to good restaurant, so much process to cook the good chicken
i am going to try this wkd! thx! I have heard some chefs use the white blanch chk recipe with a marinated water boil to cook the chk first before frying. May I ask Daddy Lau for his opinion on this technique? thk again for this easy to follow recipe.