Hey guys, a few notes: 1. Again, as is our 4/1 tradition, this is 100% a real, tested recipe. It's mostly just a chance for us to get a bit creative with the dish itself (and maybe a little silly with the video). I know that feeling of navigating RUclips on April 1st, where you're not sure if people are delivering actual content or just... random jokes. If you're not into it, I get it, definitely feel free to jump forward directly to the recipe itself. 2. The footage of the historical Laziji in Geleshan is courtesy of the Bilibili channel 木泽影像. We usually try to credit in the video itself, but it got a touch awkward with the PPT or what not. It's a channel that remasters a lot of old Chinese food footage, cool stuff: space.bilibili.com/3494379083795247 3. Definitely keep the chili frying oil - the additional spicy chilis were added in the stir fry stage on the assumption that it was your first fry with the stuff. After repeated frying, the frying oil will become *quite* spicy, and those spicy chilis can be skipped in the stir fry stage. 4. The chilis will be crispiest, and everything will be tastiest, the day of the stir fry. So if you have ambitions on keeping the stuff for a bit, our recommendation would be to (1) prepare the chili crisps and the chicken in advance (the chicken can be kept in the fridge), then (2) stir fry it together when you want it. 5. If your chili crisps appear to no longer be very crispy (this can happen, especially if you packaged up the final stir fry while it was still warm), you can re-crisp them up in the oven. After 15 minutes in a 120C oven with the fan on, they should be good and crunchy once again. 6. Oh, if you're in the market for a Geleshan-style Laziji, you can follow the general approach in this video. Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis (or Tientsin chilis) that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade. Alternatively, the always-excellent Wang Gang has a recipe here that will yield you another authentic, very-common-in-China style: ruclips.net/video/NqHI1CJU-Rg/видео.html That's all for now, might edit some more notes in a bit. Hope y'all can give this one a try some day :)
It's totally incorrect to blame high American grocery prices on 'late stage capitalism' -- while we do have a capitalist economy, high prices are caused by inflation from way too much money being printed by the government (to pay for endless _social_ programs, like free health care for foreign citizens). Capitalism does not cause inflation. Also, I'm quite sure that any form of communism inevitably leads to millions of starving/dead bodies, while Americans are well fed. Even homeless are fat.
Congratulations on your spicy recipe! If anyone cares to tone down the spice level Magic Ingredient's recipe for 'Super Crispy Chilies' does so by soaking chilies in very hot water for 30 minutes, then simmers them in boiling water for 5 minutes, mixes them with a sesame seed/corn starch coating, then fries them.
Is the required msg also not part of the April fool's joke 😅? I learnt how to make my own hot pot broth because (I think..) the msg was causing a lot of bloating for me. At both restaurants and store bought soup mixes.
I didn't realise just how much I missed Francis from Cooking with Dog until this video 😭💜 Thank you for blessing our screens with a good grey pupper and tasty food once more
@@ohiasdxfcghbljokasdjhnfvaw4ehr They bring it up, but they always do something wacky for 4/1 - the Taco Bell video, the Pineapple Pizza bao, now this.
I love how deep you went into the Mac phraseology here- ‘those who are serious about eating need to make their own food’ is a beautiful riff on Job’s ‘people who are serious about software need to make their own hardware’
So proud of CCD for standing up to this over the years. I love making pasta for supposed MSG sufferers. Tons of tomatoes, parmesan, mushrooms, soy sauce, Accent brand MSG, just the saltiest MSG-est dish I can engineer. And zero headaches. I would even sneak some Accent onto the garlic bread. They never complained. But order Chinese takeout? "I can't have MSG" and "I felt so terrible I bet they use MSG". Mmm hmm.
@@KevinJDildonikI have a friend that actually is sensitive to msg. Took him to chic fil an and he got a massive headache. Apparently they put msg in the breading.
@@piracy22If MSG in chicken breading is enough to make your friend have headaches, they wouldn't be able to eat most savory food in general. Natural glutamates would trigger their sensitivity when they tried to eat anything.
Oh man this might be the best innovation ever! I love laziji, and I don't mind the work it takes, but I often find myself feeling sad about how much of the dish isn't edible. A version where I can eat the whole dang thing is amazing!
This is an amazing idea. Thank you for your service. I will note that a local discovery of ours is that the currently super popular Americanized laziji (small boneless chicken nuggets, deep fried with a lot of peppers) makes an amazing pizza topping, and so would this construction.
Living in Toronto's Chinatown years ago, I am reminded about one late-night speciality from a favourite restaurant. The name of the dish? "Find the chicken in a bowl of chili peppers."
Something I'd be interested in seeing is a video focused on dishes that are easy to batch make for leftovers and/or freeze well. Even a playlist of leftover friendly videos you've already made would be cool.
Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade. This will get you the Geleshan style. Alternatively, you can follow Wang Gang's recipe here, which is another style which's also quite common in China: ruclips.net/video/NqHI1CJU-Rg/видео.html
@@ChineseCookingDemystified Maybe next year, you can do 馋嘴牛蛙; another favorite at said restaurant. Really want to try the 野生甲鱼烧土鸡 there, but at $60, a bit too expensive for me.
This is absolutely brilliant, genuinely should be a new trendy dish! Even Trader Joes now has the dried chili crunchy chili crisp things with the sesame seeds in their snack aisle now so the US is primed for it
Of all the April 1st videos y'all have made I really want to try making this! I'm a fan of spicy food/snacks while drinking and this would be great to have while playing cards and drinking with friends!!!!
This reminded me of a snack food I picked up from H Mart years ago called "Magic Chili and Peanuts" on the English portion of the bag. Now I have to go get some. Thankfully I keep pictures of my favorite finds in a note on my phone. 🤣
The fact that the Chinese chop up bone-in chicken like that instead of deboning is fucking nuts. This dish is 100% an improvement.... I would love to try it.
Yeah you definitely aren't used to Asian cooking 😂😂 I'm Jamaican and I can't imagine eating several dishes without the bones staying in the meat even if they don't necessarily add anything. Chewing on that bone marrow is simply an exquisite part of the meal 🧐
@@Cwestlov there's a difference between bone in and CHOPPED bone in. I grew up eating plenty of dishes with bone in, including the years I lived in Mali and Senegal. Never did the prospect of ingesting broken bits of bone improve the taste or quality of the meal. Intentionally shattering the bones inside a perfectly good piece of meat is nuts. If I want to get at marrow, then I can crack it afterwards or set the bones aside ahead of time.
Love the idea, but I'd like to dial back the spice if possible. Are there a small variety of dried chili's avaliable that arent all that spicy? Or do you have other tips to dial back the spice? Maybe if I used normal varity chilies but left out all the additional spice, it would be fairly tolerable to people who dont eat spicy often right?
I first tried Laziji at Legend restaurant in NYC - they made it with a large chili that was also fried crisp like this. It was perfection. They’ve since closed and I’ve been chasing their recipe ever since. I think this will get me there - thank you!
Ok, that was just great 😂 Thank you for all that effort to entertain us. ❤ The best thing about this snack, I think, is that it will meet us where we are at and taste good even if we come close with the ingredients, not to mention that we can do any heat level we like. The only question I have is, MSG, is that a "use any kind you can find" or are there different types of MSG crystals out there? I know quite a bit about natural sources of MSG but I have never purchased ready to use MSG products. I am not avoiding it, I just haven't found straight up MSG where I live(very rural). I can pick it up in the city though so I thought it would be a good question to ask, just in case there is a whole section of choices I may have to navigate at the market. 😁
I'm by no means an expert, but in my experience, all MSG is the same. It's literally just a single chemical, so there's only so much one bag can differ from another.
That’s it. I can’t help it. I will cancel everything I had planned for the rest of the day. I HAVE to make this. Absolutely brilliant idea to start from two mouth-watering recipes and create something as tempting as this. Thank you for your work and for sharing the results with us mortals. Keep it up! 👏💪
They really did. Recommendations to show pets to gain views is included in several virality guides and is well spread advice by now. And I’m all for it!
I basically invented a beta version of this for the Super Bowl by modifying and combining mapo tofu and Szechuan chicken sauces and making a hybrid with Buffalo sauce recipes emulsified in butter or oil. Worked awesome!
i remember how much I loved this dish when I got to try it in Amsterdam. I will 100% recreate it with your recipe as a base and work myself towards recreating a vegetarian version that is just as satisfying!
If you make any progress on the vegetarian front, I'd love to hear about it. My instinct would be to try it with extra firm tofu cubes (maybe with extra spice mix)
@@gingganggoolie I'll try to keep you updated :) Tofu is my first guess as well, tho it also might work with Oyster mushrooms since they taste surprisingly close to chicken. But I don't really know how they react to a longer period of deep frying. Just gotta try, I guess :D
I imagine using seitan/gluten if you not have any gluten allergy. make it like latiao shape but cut it bite size or any bite size shape and fried till crispy or moderately crispy since it gonna be refried again base on the recipe
Curious why don’t people eat the chilis in laziji. Every time I go out with my Chinese friends and we order I’m literally the guy who sifts the chicken and I eat the chilis and Sichuan peppercorns and leave the chicken for my friends. It’s friggin yummy!
At 11:00 quick double check, right after you add in red pepper powder for color. You said dump in your chilli but pretty sur you meant chicken? That's what is shown on screen anyways but wanted to double check it wasnt a weird editing quirk.
This does actually sound amazing. I have no expectation of trying making this any time soon, lacking a gas stove and having a sensitive stomach, but now I really want to. Though I do wonder: How well does it keep? I'm chronically bad at timings for things I haven't done repeatedly. Does it have to be eaten immediately, or will it still work lukewarm 2 hours later?
I’ve actually thought about doing a combination of these two dishes before, but my chicken is done into popcorn chicken format instead and i never thought about frying it in the leftover oil from frying the chilli because i fried the chicken at higher cooking temp. So basically my version is just chili crisp, sweet potato starch popcorn chicken (kind of like taiwanese style), spice mix, chilli oil, fried peanuts, fried garlic all tossed together in a bowl
This is kind of my dream recipe. I'm not super fluent in Chinese cuisine, but I've tried a lot of Laziji (or similar things, I really don't know) in US restaurants and always find it underwhelming. I actually had something like it in a Hunan restaurant once that was made with rabbit. Delicious, but it wasn't terribly spicy. Then I tried what was probably a Thai version of that sesame/chili Guizhou snack when I was in Bangkok, and totally wished I could have it as a full dish...and now here I am, looking at a recipe for the full dish. So...guess I'm ordering a giant pile of chilis online tonight. Y'all just made my year.
Who knew that watching a video could give you heartburn. You kind of had me - and it made total sense - until the birds eye 🌶️. I’m desperate to try a more sane variation.
@Chinese Cooking Demystified do you have duo jiao recipe? I have tried one duo jiao recipe where i chopped chilies and added only salt and let it ferment 3-4 days in warm room temperature. Some recipes add sugar and/or vodka or Shaoxing wine and other cooking aromatics
Worked at a margarita bar in my 20's and if you had a good relationship with the kitchen they'd share the stuff they'd make for themselves on break. One of my favorites (so much good food) was when they'd give me a little pile of chili's fried like this. Unbelievably tasty
Easily the most drawn out and difficult recipe I have ever followed. The effort pays off in flavor and texture! But I think I will only make it a couple more times to get it down and then return to the simple life of just not eating the chilis XD
A friend of mine went to Le Cordon Bleu years ago and told me that there are really only three types of gourmet foods in the world; French (European), Chinese, and the archaic (They've since changed the semantics due to pressures from the left). And yet, my personal favorite is the archaic which would be simply cooked foods of all nations and cultures, but I do enjoy gourmet dishes on occasion. It's the extra attention to detail, flavor nuance, and subtleties that will move culinary ideas forward. Well, at least in the world of gourmet. Ah... chef's kiss!! Muah!
I know it probably won't happen but imagine a restaurant where you guys design the full menu with never before seen creative things? That would be so much fun for food nerds. It would all be snack food too like the other 2 dishes you mention here. Somewhere, in an alternate universe, it's already real :)
I made this dish the other day using Guajillo chilis. The flavor was superb and not unbearably spicy, but the chilis were too leathery to eat on their own. Is there another mild cultivar I could try?
reminds me of the wang fei hong brand that makes spicy peanuts, they also make a version with much less peanuts and more crunchy chilli chips, and the intent is for you to eat the chilli
I've watched those Ap1 videos not on Ap1. I didn't even notice they were "jokes". From time to time you guys just make unusual recipes, so I chalked it up to being one of those.
when i was in Bejing in mid 90s i ate something similar... dont know what it was called but it was shrimp and chilicrisp in big bowl in the middle of table.
Nice fusion. I've been off dry frying any spices after a chef in Chengdu beat me in public for attempting it. Deep fry for a moment and use the oil - yes, roast and lose half of the essential oils - Guawazi! and a whack!
Your skit at the first half had me rolling! The recipe part made me have a stomach burn just by watching haha. Definitely not a recipe for me, this one. Although if I find some mild or non-spicy chilis, I might give it a go.
Dry chili chicken might be my #1 favorite food in the world. And I already eat the chilis. To be fair, I mostly save the chilis the next day for fried rice. But this recipe might be my legitimate #1 food in the world now. Thank you. Random story. I went to a very authentic Chinese place in Michigan. Every single parent has tea and every kid has a red can of Coke if you know what I mean. And I think the staff were trying to run me off as the only white guy regular who dined in. They kept dodging me and not bringing any rice, and stealing looks while I ate. So I just powered through most of the plate including chilis. Sweat pouring off of me and loving it because it was the best dry chili chicken I've ever had. And finally a waitress who'd been giving me side eye starts to visibly soften as she sees me wiping away tears of joy. She takes pity and quietly wanders over and asks if I want rice. Why yes, I would love some rice. And she can bring water? No thanks I'll have hot tea though. I swear she ran back and started yelling at the staff for laughing at me. Always got my rice on time after that. Would go back / 10.
I had something like this in the bay area. The restaurant used two different kinds of peppers. The larger and crispy one was not spicy so it was pleasant to eat and the chicken was also boneless.
As someone from Buffalo, I fully recognize this culinary development to be as significant, if not more so, than the creation of the Buffalo wing (srsly tho NOLA did hot wings first)
My family frequents a Sichuan restaurant and we always order the Chong Qing chicken, which I think is very similar or the same. It’s piled high with spicy fried chili pieces, with some Sichuan pepper corns, and ginger slices. We always eat all the chili pieces….but have spicy tummies for the rest of the day. Yuummmmm
Hey guys, a few notes:
1. Again, as is our 4/1 tradition, this is 100% a real, tested recipe. It's mostly just a chance for us to get a bit creative with the dish itself (and maybe a little silly with the video). I know that feeling of navigating RUclips on April 1st, where you're not sure if people are delivering actual content or just... random jokes. If you're not into it, I get it, definitely feel free to jump forward directly to the recipe itself.
2. The footage of the historical Laziji in Geleshan is courtesy of the Bilibili channel 木泽影像. We usually try to credit in the video itself, but it got a touch awkward with the PPT or what not. It's a channel that remasters a lot of old Chinese food footage, cool stuff: space.bilibili.com/3494379083795247
3. Definitely keep the chili frying oil - the additional spicy chilis were added in the stir fry stage on the assumption that it was your first fry with the stuff. After repeated frying, the frying oil will become *quite* spicy, and those spicy chilis can be skipped in the stir fry stage.
4. The chilis will be crispiest, and everything will be tastiest, the day of the stir fry. So if you have ambitions on keeping the stuff for a bit, our recommendation would be to (1) prepare the chili crisps and the chicken in advance (the chicken can be kept in the fridge), then (2) stir fry it together when you want it.
5. If your chili crisps appear to no longer be very crispy (this can happen, especially if you packaged up the final stir fry while it was still warm), you can re-crisp them up in the oven. After 15 minutes in a 120C oven with the fan on, they should be good and crunchy once again.
6. Oh, if you're in the market for a Geleshan-style Laziji, you can follow the general approach in this video. Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis (or Tientsin chilis) that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade. Alternatively, the always-excellent Wang Gang has a recipe here that will yield you another authentic, very-common-in-China style: ruclips.net/video/NqHI1CJU-Rg/видео.html
That's all for now, might edit some more notes in a bit. Hope y'all can give this one a try some day :)
I don't know what I honestly would do without all your recipes. I am excited to give this one a shot!
It's totally incorrect to blame high American grocery prices on 'late stage capitalism' -- while we do have a capitalist economy, high prices are caused by inflation from way too much money being printed by the government (to pay for endless _social_ programs, like free health care for foreign citizens). Capitalism does not cause inflation.
Also, I'm quite sure that any form of communism inevitably leads to millions of starving/dead bodies, while Americans are well fed. Even homeless are fat.
Congratulations on your spicy recipe! If anyone cares to tone down the spice level Magic Ingredient's recipe for 'Super Crispy Chilies' does so by soaking chilies in very hot water for 30 minutes, then simmers them in boiling water for 5 minutes, mixes them with a sesame seed/corn starch coating, then fries them.
Is the required msg also not part of the April fool's joke 😅?
I learnt how to make my own hot pot broth because (I think..) the msg was causing a lot of bloating for me. At both restaurants and store bought soup mixes.
0:20 Not sure if this is part of the joke, but gua bao is an old Southern Chinese/Taiwanese dish and David Chang just introduced it to NYC in 2004.
One day I will tell my grandchildren that I was present for this moment in history
Unfortunately the remainder of this batch became... filming food lol. I'll whip up a big batch for you around your birthday
@@ChineseCookingDemystified that's a binding verbal contract. I'll send a reminder in advance to Dr. Hayek.
@@ChineseCookingDemystifiedCould you make a batch for me too?
Wake up, babe! CCD says that the chicken chilis are edible now.
@@OTRontheroadwritten actually
Congrats Chris! You're finally comfortable enough to present a video outside of your human suit 🎉🎉
On the internet nobody knows you're a dog, lol.
I didn't realise just how much I missed Francis from Cooking with Dog until this video 😭💜 Thank you for blessing our screens with a good grey pupper and tasty food once more
Y'all put more effort into your April Fools video than most people do the normal ones. I love it.
this is an april fools video?
@@ohiasdxfcghbljokasdjhnfvaw4ehr I don't care if it is, i'm still going to make it and eat it all!
@@ohiasdxfcghbljokasdjhnfvaw4ehr They bring it up, but they always do something wacky for 4/1 - the Taco Bell video, the Pineapple Pizza bao, now this.
The recipe looks very real though !
I love how deep you went into the Mac phraseology here- ‘those who are serious about eating need to make their own food’ is a beautiful riff on Job’s ‘people who are serious about software need to make their own hardware’
I feel like you all found a dog size turtle neck and that inspired you to do a Steve Jobs-esque video. I love it.
I for one, welcome our foodie schnauzer overlords
Amen.
Kent Brockman, lol
I have to admit I made it a whole 3 minutes into this video before I realized what it was. Well played you two well played.
This was epic.
I especially love, "the msg is in no way optional". Outstanding.
So proud of CCD for standing up to this over the years. I love making pasta for supposed MSG sufferers. Tons of tomatoes, parmesan, mushrooms, soy sauce, Accent brand MSG, just the saltiest MSG-est dish I can engineer. And zero headaches. I would even sneak some Accent onto the garlic bread. They never complained. But order Chinese takeout? "I can't have MSG" and "I felt so terrible I bet they use MSG". Mmm hmm.
@@KevinJDildonikI have a friend that actually is sensitive to msg. Took him to chic fil an and he got a massive headache. Apparently they put msg in the breading.
@@piracy22If MSG in chicken breading is enough to make your friend have headaches, they wouldn't be able to eat most savory food in general. Natural glutamates would trigger their sensitivity when they tried to eat anything.
@@kylehart8829 yeah that’s the case bozo, glad you’re finally catching on.
@@piracy22Do they not eat pasta with tomato sauce either?
Oh man this might be the best innovation ever! I love laziji, and I don't mind the work it takes, but I often find myself feeling sad about how much of the dish isn't edible. A version where I can eat the whole dang thing is amazing!
This is an amazing idea. Thank you for your service.
I will note that a local discovery of ours is that the currently super popular Americanized laziji (small boneless chicken nuggets, deep fried with a lot of peppers) makes an amazing pizza topping, and so would this construction.
Living in Toronto's Chinatown years ago, I am reminded about one late-night speciality from a favourite restaurant. The name of the dish? "Find the chicken in a bowl of chili peppers."
This dish is going to ruin my life.
As someone who buys all their dry chilies for inflated prices off of amazon, the late stage capitalist america comment is entirely too real 😂
Had to resort to shop lifting 😫
you get chillies shipped to your doorstep and you're complaining about capitalism smh.
@@nile7999When I'm in a coma all the food is drip fed to me. What's there to complain about
@@nile7999 china has that kind of service too
@nile7999 it's a misconception that innovation is a result of Capitalism
Those high-tech kitchen gloves look a lot like my ultra-light waterproof camp shoes.
REI, like Williams and Sonoma, is for suckers
This is the innovation I am subscribed for.
"Enjoying it while hurting is part of the dish." 👍
I was looking for this sweet comment 😂...
I think this may be your guy's best video yet.
Mini Schnauzer who likes chilis and chicken? Fabulous. Finally an honest host.
The Hayek Jobs intro and recipe were so good I didn't even think about the date. 👏
I love that you started the video like a nation wide public safety announcement becuase that is how important this video is.
I would have to say this is hands down the best video on the internet.
Every time I come back to this channel they are reaching new heights. Phenomenal!
Something I'd be interested in seeing is a video focused on dishes that are easy to batch make for leftovers and/or freeze well. Even a playlist of leftover friendly videos you've already made would be cool.
god i love this channel so much
I know said video is on April 1st; but my local Sichuan place "recommends" 重庆辣子鸡. Do you have a recipe for it?
Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade.
This will get you the Geleshan style.
Alternatively, you can follow Wang Gang's recipe here, which is another style which's also quite common in China: ruclips.net/video/NqHI1CJU-Rg/видео.html
@@ChineseCookingDemystified Maybe next year, you can do 馋嘴牛蛙; another favorite at said restaurant. Really want to try the 野生甲鱼烧土鸡 there, but at $60, a bit too expensive for me.
Wish you'd make a video of this in Mandarin so I could send it to my local Szechuan restaurants and ask if they could make it... Could be a huge hit!
This is absolutely brilliant, genuinely should be a new trendy dish! Even Trader Joes now has the dried chili crunchy chili crisp things with the sesame seeds in their snack aisle now so the US is primed for it
This is so brilliant and made me laugh so much, and So We Were Saved!! Looks so scrummy too. Excellent stuff (as always).
Never stop doing what you’re doing, I’m begging you 🙏
I'm known for loving insanely spicy food. But I've never-ever seen a recipe that uses this much chili. That's nuts (in a good way)! I need to try it!
This dog has the best RUclips channel ❤
Of all the April 1st videos y'all have made I really want to try making this! I'm a fan of spicy food/snacks while drinking and this would be great to have while playing cards and drinking with friends!!!!
Thanks for the great video! I love your work. Any recommendations for the vegans out there who want to substitute the chicken? Oyster mushroom?
This reminded me of a snack food I picked up from H Mart years ago called "Magic Chili and Peanuts" on the English portion of the bag. Now I have to go get some. Thankfully I keep pictures of my favorite finds in a note on my phone. 🤣
The fact that the Chinese chop up bone-in chicken like that instead of deboning is fucking nuts. This dish is 100% an improvement.... I would love to try it.
they are convinced it tastes better.
@@Whatsup_Abroad It probably does. There's a lot of cultures that really value the taste of bone marrow, plus it flavors everything else with it.
Yeah you definitely aren't used to Asian cooking 😂😂 I'm Jamaican and I can't imagine eating several dishes without the bones staying in the meat even if they don't necessarily add anything. Chewing on that bone marrow is simply an exquisite part of the meal 🧐
@@Cwestlov there's a difference between bone in and CHOPPED bone in. I grew up eating plenty of dishes with bone in, including the years I lived in Mali and Senegal. Never did the prospect of ingesting broken bits of bone improve the taste or quality of the meal.
Intentionally shattering the bones inside a perfectly good piece of meat is nuts. If I want to get at marrow, then I can crack it afterwards or set the bones aside ahead of time.
Imagine being afraid of chicken bones #whites
Great video! Question: Is there a use for the liquid you get from soaking the chilies?
Love the idea, but I'd like to dial back the spice if possible. Are there a small variety of dried chili's avaliable that arent all that spicy? Or do you have other tips to dial back the spice? Maybe if I used normal varity chilies but left out all the additional spice, it would be fairly tolerable to people who dont eat spicy often right?
I first tried Laziji at Legend restaurant in NYC - they made it with a large chili that was also fried crisp like this. It was perfection. They’ve since closed and I’ve been chasing their recipe ever since. I think this will get me there - thank you!
Ok, that was just great 😂 Thank you for all that effort to entertain us. ❤
The best thing about this snack, I think, is that it will meet us where we are at and taste good even if we come close with the ingredients, not to mention that we can do any heat level we like. The only question I have is, MSG, is that a "use any kind you can find" or are there different types of MSG crystals out there? I know quite a bit about natural sources of MSG but I have never purchased ready to use MSG products. I am not avoiding it, I just haven't found straight up MSG where I live(very rural). I can pick it up in the city though so I thought it would be a good question to ask, just in case there is a whole section of choices I may have to navigate at the market. 😁
I'm by no means an expert, but in my experience, all MSG is the same. It's literally just a single chemical, so there's only so much one bag can differ from another.
That’s it. I can’t help it. I will cancel everything I had planned for the rest of the day. I HAVE to make this.
Absolutely brilliant idea to start from two mouth-watering recipes and create something as tempting as this. Thank you for your work and for sharing the results with us mortals. Keep it up! 👏💪
Ive never been hungrier than I am at this moment
YES! All my favorites coming together.
i've noticed a few of the foodtubers I follow are finally showcasing the pets more often. Its like YT put out a memo or something. Love it.
They really did. Recommendations to show pets to gain views is included in several virality guides and is well spread advice by now. And I’m all for it!
You guys are absolutely adorable. I love watching your videos.
So, why is it bone-in in Geleshan?
I basically invented a beta version of this for the Super Bowl by modifying and combining mapo tofu and Szechuan chicken sauces and making a hybrid with Buffalo sauce recipes emulsified in butter or oil. Worked awesome!
i remember how much I loved this dish when I got to try it in Amsterdam. I will 100% recreate it with your recipe as a base and work myself towards recreating a vegetarian version that is just as satisfying!
If you make any progress on the vegetarian front, I'd love to hear about it. My instinct would be to try it with extra firm tofu cubes (maybe with extra spice mix)
@@gingganggoolie I'll try to keep you updated :)
Tofu is my first guess as well, tho it also might work with Oyster mushrooms since they taste surprisingly close to chicken. But I don't really know how they react to a longer period of deep frying. Just gotta try, I guess :D
I imagine using seitan/gluten if you not have any gluten allergy. make it like latiao shape but cut it bite size or any bite size shape and fried till crispy or moderately crispy since it gonna be refried again base on the recipe
You got a manicure in-between the frying and pepper blooming lol 😂
Curious why don’t people eat the chilis in laziji. Every time I go out with my Chinese friends and we order I’m literally the guy who sifts the chicken and I eat the chilis and Sichuan peppercorns and leave the chicken for my friends. It’s friggin yummy!
At 11:00 quick double check, right after you add in red pepper powder for color. You said dump in your chilli but pretty sur you meant chicken? That's what is shown on screen anyways but wanted to double check it wasnt a weird editing quirk.
Amazing! Thank you for researching, creating, and sharing! ❤
Saw this, love this, my wife and I are on our way to the morning market in Jiugong to get the peppers to fry this up today. Thanks!
This is the kind of thing I keep coming to youtube for.
This does actually sound amazing. I have no expectation of trying making this any time soon, lacking a gas stove and having a sensitive stomach, but now I really want to.
Though I do wonder: How well does it keep?
I'm chronically bad at timings for things I haven't done repeatedly. Does it have to be eaten immediately, or will it still work lukewarm 2 hours later?
I love this channel, thank you so much. Very informative and delicious!
I’ve actually thought about doing a combination of these two dishes before, but my chicken is done into popcorn chicken format instead and i never thought about frying it in the leftover oil from frying the chilli because i fried the chicken at higher cooking temp. So basically my version is just chili crisp, sweet potato starch popcorn chicken (kind of like taiwanese style), spice mix, chilli oil, fried peanuts, fried garlic all tossed together in a bowl
What emissivity setting are you using for your IR thermometer to measure that oil?
This changed my life and I haven't even made it yet
This is kind of my dream recipe. I'm not super fluent in Chinese cuisine, but I've tried a lot of Laziji (or similar things, I really don't know) in US restaurants and always find it underwhelming. I actually had something like it in a Hunan restaurant once that was made with rabbit. Delicious, but it wasn't terribly spicy.
Then I tried what was probably a Thai version of that sesame/chili Guizhou snack when I was in Bangkok, and totally wished I could have it as a full dish...and now here I am, looking at a recipe for the full dish.
So...guess I'm ordering a giant pile of chilis online tonight. Y'all just made my year.
Any idea how long we can store these for ? ☺️
Who knew that watching a video could give you heartburn. You kind of had me - and it made total sense - until the birds eye 🌶️. I’m desperate to try a more sane variation.
@Chinese Cooking Demystified do you have duo jiao recipe? I have tried one duo jiao recipe where i chopped chilies and added only salt and let it ferment 3-4 days in warm room temperature. Some recipes add sugar and/or vodka or Shaoxing wine and other cooking aromatics
This looks absolutely delicious - thank you!
Worked at a margarita bar in my 20's and if you had a good relationship with the kitchen they'd share the stuff they'd make for themselves on break. One of my favorites (so much good food) was when they'd give me a little pile of chili's fried like this. Unbelievably tasty
Easily the most drawn out and difficult recipe I have ever followed. The effort pays off in flavor and texture! But I think I will only make it a couple more times to get it down and then return to the simple life of just not eating the chilis XD
Great video, but I think you fumbled the bag a little bit here: Where do we buy those Guizhou chili crisps? I'll pay the shipping...
Anyone have an idea of where to source bulk high quality dried chilis for this, in the US?
So many layers of flavor! Thanks.
A friend of mine went to Le Cordon Bleu years ago and told me that there are really only three types of gourmet foods in the world; French (European), Chinese, and the archaic (They've since changed the semantics due to pressures from the left). And yet, my personal favorite is the archaic which would be simply cooked foods of all nations and cultures, but I do enjoy gourmet dishes on occasion. It's the extra attention to detail, flavor nuance, and subtleties that will move culinary ideas forward. Well, at least in the world of gourmet. Ah... chef's kiss!! Muah!
So great and love that it's approved by your CIO
I was WAITINGGG for this video 😭😭
I know it probably won't happen but imagine a restaurant where you guys design the full menu with never before seen creative things? That would be so much fun for food nerds. It would all be snack food too like the other 2 dishes you mention here. Somewhere, in an alternate universe, it's already real :)
one of the greatest videos of all time
That looks absolutely incredible.
Finally confirmation that I wasn't expected to eat the dry hard leather-like chilies that made up up to a third of some if my meals in China.
I made this dish the other day using Guajillo chilis. The flavor was superb and not unbearably spicy, but the chilis were too leathery to eat on their own. Is there another mild cultivar I could try?
I just ordered some Kashmiri chilies which should work out much better.
reminds me of the wang fei hong brand that makes spicy peanuts, they also make a version with much less peanuts and more crunchy chilli chips, and the intent is for you to eat the chilli
thank you, that seems simple and easy for all kitchen novices to replicate at home.
I've watched those Ap1 videos not on Ap1. I didn't even notice they were "jokes". From time to time you guys just make unusual recipes, so I chalked it up to being one of those.
when i was in Bejing in mid 90s i ate something similar... dont know what it was called but it was shrimp and chilicrisp in big bowl in the middle of table.
Nice fusion. I've been off dry frying any spices after a chef in Chengdu beat me in public for attempting it.
Deep fry for a moment and use the oil - yes, roast and lose half of the essential oils - Guawazi! and a whack!
Wait, were you not meant to eat the chillies? My brother and I used to order this dish once a week and eat all of them.
First time I'm seeing your channel and I gotta sub for that cute dog
Your skit at the first half had me rolling! The recipe part made me have a stomach burn just by watching haha. Definitely not a recipe for me, this one. Although if I find some mild or non-spicy chilis, I might give it a go.
Beautiful recipe, fantastic recipe
All of these graphs remind me of when I discovered graphs in Excel and thought "What can't I fucking graph!?"
I always eat the chilis when they appear in my food, now I must try this dish 😭 ❤🎉 it looks amazing , thank you so much 💕💕💕🎊✨✨✨💛💛💛
Dry chili chicken might be my #1 favorite food in the world. And I already eat the chilis. To be fair, I mostly save the chilis the next day for fried rice. But this recipe might be my legitimate #1 food in the world now. Thank you.
Random story. I went to a very authentic Chinese place in Michigan. Every single parent has tea and every kid has a red can of Coke if you know what I mean. And I think the staff were trying to run me off as the only white guy regular who dined in. They kept dodging me and not bringing any rice, and stealing looks while I ate. So I just powered through most of the plate including chilis. Sweat pouring off of me and loving it because it was the best dry chili chicken I've ever had. And finally a waitress who'd been giving me side eye starts to visibly soften as she sees me wiping away tears of joy. She takes pity and quietly wanders over and asks if I want rice. Why yes, I would love some rice. And she can bring water? No thanks I'll have hot tea though. I swear she ran back and started yelling at the staff for laughing at me. Always got my rice on time after that. Would go back / 10.
Which restaurant?
I had something like this in the bay area. The restaurant used two different kinds of peppers. The larger and crispy one was not spicy so it was pleasant to eat and the chicken was also boneless.
do you remember the name of the restaurant
@@eliasm8506 They closed down unfortunately. It was called Little Sichuan in San Mateo.
I like how this done in the apple presentation style.
Wonderful recipe! Looks spicy!
One thing tho: 11:10 add in chicken, not chili?
Also big happy borks to Hayek from Miko the Mittelspitz.
Loved that TED talk for fine dining dogs. Standing up and clap clap clap ! :D
These mild baby flavors are amusing gateways into the true flavor zone 😊
That is way beyond anything I could possibly tolerate! Wow!
As someone from Buffalo, I fully recognize this culinary development to be as significant, if not more so, than the creation of the Buffalo wing (srsly tho NOLA did hot wings first)
This is look so good, I want to try it as soon as possible. It fits my two favorite categories, fried chicken and spicy food.
My family frequents a Sichuan restaurant and we always order the Chong Qing chicken, which I think is very similar or the same. It’s piled high with spicy fried chili pieces, with some Sichuan pepper corns, and ginger slices. We always eat all the chili pieces….but have spicy tummies for the rest of the day. Yuummmmm
Dude I thought your claim of a "revolution" was way too arrogant, but after hearing the idea I totally agree!