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How to make Chinese roast chicken with super crispy skin (new)
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- Опубликовано: 5 авг 2024
- This video shows you how to prepare The Chinese roast chicken with five spices powder and Szechuan peppercorns. This recipe will review the technique of how to make the skin of the roast chicken crispy.
Recipe here: tasteasianfood.com/roast-chic...
Note: At 2.16 min the spelling should be air-con, not air-cond.
Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
plus.google.com/u/0/115952786...
/ kwankapang
Mate, thank you for your video. I did it! I followed your instructions and I am now a SUPERHERO with the family. Wow! I can't believe it worked. (I'm not a very good cook). Thank you for sharing. And YES to any one out there, you MUST dry the chicken in the fridge for 24 hours. Love from Australia. xx
Thanks for trying the recipe and glad to know that it worked.
I just want to say thank you. I tried this recipe and it was very nice, especially the marinade. I didn’t bake as long, just 1 hour and it was perfectly cooked and juicy.
Thanks for the recipe. I tried it earlier without honey and it tasted like the ones you get from Chinese wedding dinners. Keep up the good work!
I have used this recipe for two years with allot of success. Thank you for sharing.
Thank you Sifu
It’s a treat t hv REAL instructions dat WORK!
I love All your recipes.As well as the simple and practical methods you exhibit for us.I use my fingers instead of a knife.To loosen chicken skin from breast and back.This for me is gentler with less chance of tearing a hole.Thank you for your work.
Thank you KP for the recipe. Roasted the chicken last night after marinating overnight and it was super good. The whole chicken was finished within minutes. It was really nice and went so well with my home cooked Hainanese chicken rice and chili sauce. 👍👍👍
Great demonstration! I’m intrigued to try the dry chicken method whether I do a Chinese flavor or not. Though I’m wondering how a dried chicken would come out roasted in the crock pot.
Awesome thanks for Sharing your great knowledge in cooking..
Your channel is awesome! Good, detailed cooking instructions. 👍👍👍👍👍 will try this. Love your recipes.
Kwan, yr methods are simple and they give traditional tastes.
Thanks.
Looks very good. Thanks for the tip.
thank you for the TIPS and TRICKS i luv it
Enjoy the roast chicken. You are welcome.
May I give a tip on how to losen the skin from the chicken in a easier way ? If you do not wish to puncture the skin, better use a spoon (bottom side up) instead of a knife....Love the dish gonna make it soon. Thank you.
That's great tips. Thank you so much 😊
Excellent! Can't wait to try.😃
Looks sooo good… must try.
Thank you for sharing.
I never understood the reason for letting the chicken sit in the refrigerator for 24 hours, but now it makes a lot of sense. Looking forward to trying this recipe.
Wow... Thanks for the tutorial.
That looks so good.
Delicious n thank you.
Thank you for sharing your recipe.
That chicken looks so cute sitting on the can. 😍😍😍
Thank you very much good idea
That roast chicken sure looks good n must have tasted good too, judging from the marinade N the marinating/drying time in the refrigerator.Wow, must try.Surely better than my usual roast chicken(haha,, no crispy skin😁
Wow! I love roasted Chicken.....but this is Next Level! I trained as a Chef as a teen, and changed Careers in my thirties.....never gave up the pursuit of perfect Chicken Pork, Lamb or Beef
This is Perfect Chicken
Thanks a lot for sharing your knowledge on cooking. I love roasted chicken
You're welcome 😊
Yummy thank you for sharing this recipe, I even went to your page , you are my new teacher in making lovely roast chicken. LOVE from Fiji
Ĺa0
@@NatmaineShow ¹
Looks delicious. Thank you for sharing
I will surely try this at my shop now I got perfect one after watching so many videos
Happy to know that my Chinese roast chicken video helps :)
A lot of Chinese food is like magic in that it amazes you because you don't know how it's done until you watch a video on "how to" like this video.
awesome, thank you :)
nice great video!
Hey thanks I sure will try this recipe!
Lovely. Hope my video is clear enough. Please get the recipe by following the link to my recipe page. It is in the text below the video.
Great tutorial. I will try this. Thanks for sharing
You are welcome. Hope you enjoy the roast chicken.
amazing food
Hello everyone! Have a nice day.
Looks delicious
Thanks for sharing your recipe I will surely make this one and I will get back with you to let you know how it turned out have a nice day take care stay safe
Awesome. Your method to explain and demonstrate is really nice and that bird looks yummy.
Tara Alqadhi Thank you!
Taste of Asian Food p
Good
Good
Yum yummy..thanks
Thank you for sharing, Sir. I wish you all the best and God bless you.
You are welcome, and I hope you will like this recipe.
That was a awesome very clear practical salute
You are welcome :)
Looking very nice ur recipes
looks yummy
it turned out better than expected ty
👍👍👍 Thank you. 😍
Good food .thanx
Hello Sir, thank you for taking the time to shoot this recipe. What is the reason for the initial drying of the chicken skin before applying a wet marinade to it and letting it dry a second time please?
Hi Kaos J, We would like to keep the skin as dry as possible in order to make it crispy. Although the initial drying already make dry enough, but the marinade will make it a little wet again. This is the common method that we use.
I can see that you (and I) may want to just make it dry only once after marination. I think it will work well in theory and simplify the process. Personally I have to try that but there is always room for improvement. I may want to try that the next time. Thanks for your constructive comment.
Its pointless. Probably learned it from someone and is going through the motions. Also leaving raw chicken hanging for 2 hours or more is potentially harmful according to the USDA.
thanks bro👍🏻👍🏻👍🏻
Thanks for sharing this wonderful recipe . I must try it on our upcoming Vietnamese New Year party 2017 and I am sure everybody will love it.
Thanks Chef .
Lynn Phi Glad that you like the roast chicken. Thanks.
I love chestnuts, and I remember HongKong they roast them on a huge frying fan that also contain " buhagin ) or ashes and they roast them on that big roasting pot,how I wished I could have had eaten a lot.
interesting, for Chinese Crisky skin chicken, usually, the chef will use syrup mixed with red vinegar and sugar, but honey should taste good too
Really tasty, thank you my dare friend.
Looks good.
Thanks you for this recipe your style is perfect!
Thank you. You are welcome 😋
All best food in Malaysia👍👍
not really, come to mainland china and try again
Love your program however I use dessert spoon it is easier n safer than using a knife to seperate the skin from the meat.
Thank you for clearing up a life long confusion. Now I know why chicken and duck is hung up at asia kitchens. Can't wait to try this recipe. Thank you kindly, Chef 😁
baadshah hai You're welcome. Hope you will like the roast chicken.
baadshah hai
what i want to say is, YOUR DISH PLATE LOOKS SIMILAR TO MINE... HAHAHA. i'll try the recipe sometime.. thanks
Thank you
I tried to skip the first step, where you dried the chicken in the fridge before adding the marinade. I just proceeded with the marinating and drying in the upright fridge, and the result was the same. By the way, I used the injection method to marinate the chicken and used brown sugar soy sauce only for the skin. In addition, I butterflied the chicken for even cooking without flipping.
Thank you for this tips.
Was the skin as crispy as drying overnight before marinating? And how did you butterfly it?
I leave the clean chicken in the fridge uncovered for 3 hours. It dries up very well.
Hi 🤗 it's Hunger Solutions here 🤝 stay connect 😊 keep sharing 👩🍳
Great recipe. Thank you!
Will try.
Thank you Andrey. Enjoy the roast chicken!
would it be nice to put some dressings in the chicken?
wow thanks chef ! : )
You are welcome and hope you will enjoy the roast chicken.
Wauw. I will try this. It is not do difficult. I dont have a tool to hang the chicken so I will hang it for Two ours more in a foodcan. Love ur teaching. Plz tell us the chau mein recipe .God bless uu
Joop Brugman Here is the Chow Mein recipe on my blog, but I do have the video. Hope it is useful to you.
tasteasianfood.com/chow-mein-recipe1/
Thanks for sharing. Would like to learn. Shrimp ball dim sum
Thanks again!
I do have a shrimp dumpling dim sum in this channel. Please watch that video and hope you will like it.
Thanks for this recipe I've been looking for it for so long I'm going to try soon and let you know how it will come out It looks so good
Thanks for trying the roast chicken recipe. Hope it turns out delicious.
Thanks for sharing recipes, after marinade and take out from refrigerator, why chicken skin no like dry,is wet, anything wrong ?
Thanks bro
Very nice. I have few free range chicken that I'll try and I think this would have been nicer if you could show a recipe for a sauce to accompany the chicken .
Thank you for sharing
Can you teach how to make orange chicken?
Can hear you ok. This looks great. Going to use chicken instead of duck.and this looks like best recipe so far. Bravo!
M D Applewaithe Thank you. I am equally interested to know the result by using duck.
Very Informative !;)
Thanks for watching and hope you will enjoy the roast chicken.
@@TasteofAsianFood keep on Cooking po greetings from PH
How much salt should be used?
You can get the recipe by following this link to my blog post:
tasteasianfood.com/roast-chicken-recipe-chinese/
There are many more details in this article which is not possible to include in this short video. Thanks.
Nice
Class
Once again, your video is very nicely done and you explained clearly the purpose of each step. I hope your book that contains the Authentic Wanton has been published and is well received.
On this video, my only disappointment is that you did not show the chicken being cut so that we can see how crispy the skin has turned out and how moist the meat under the skin is. It would be good to be able to see these. But all the same, well done and thank you for posting and sharing this recipe.
Thank you Fortree Eclat for your kind words :)
I have to wait 12 hours?!
Worth. Every. Bite.
Just leave it marinate overnight will do.
I love watching your videos! Warm greetings from Holland :)
Lekkere recepten hè ?
Ik kijk ook heel vaak 😋
@@jelle8555 Jazeker! Jij weet wat lekker is :) Geniet van al het lekkere eten!
thank you for your time..i will try this..
You are welcome Adelita.
👍👍👍👌👌👌
Tq ..for ur patient n passionate
You are welcome!
I had a fresh chicken from our backyard that had a wound so it had to be culled anyway but after plucking we noticed the skin is damaged because of that fleshwound ( it penetrates very deep and the chicken is having various damage on its skin , can we still use it to roast it this style or do we need a chicken with a good skin ??? we have it on a hook now to let the meat ' die ' and it will be dry anyway too so we aren't sure we can roast it like this , also because the skin is very fragile we are having wholes if marinated ... Can U please let us know ? thank you
When you roast the chicken when the skin is dry, it will be very crispy.
Really liked this thank you. How often is this made traditionally?
KnifeCrazzzy This is not the every day dish for sure. There are specialty restaurants that only sell roast chicken, roast pork and rice in Asia. You can make it at home for a special occasion.
Hello sir , can you make a video about receipe to cook chicken tight
I have one video for chicken thigh. It is a bit western but hope you like it.
ruclips.net/video/A1AD6kmL7mw/видео.html
How do you bake with the ckicken less than 2kg?
Anh Hoang-Le It's the same method for any chicken. Just scale up and down all the ingredients proportionately. You do need to adjust the baking time until the internal temperature reaches 160 degree Fahrenheit.
Yummy 😋 you made me so hungry 😂omg
Thanks for watching. Try it out and hope you will like this roast chicken.
Taste of Asian Food ... I loves Chinese food! I will try it next month. Can you gave me a meat fried rice recipe? I can eat Chinese food till my belly popped
@@coppertone29ferdinandburke11 I do upload a shrimp fried rice video yesterday. Not meat but hope you like it.
ruclips.net/video/wkm6UEzCE1Q/видео.html
I,ve had crispy skin chicken . It's good
May I know where to buy the five spices..
Any Asian grocery shop should have it. It is a mixture of 5 powderized spices in one bottle.
Can you tell me please what is the ingredients of five recipes
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
@@TasteofAsianFood thanks
Am curious how you cook the chicken in your restaurant... do you make it in a big oven and put some chicken all together? How do you adjust for the temperatur and time for cooking? Is it the same with the individual oven like in the video?
We use a bigger oven which can fit 4 chickens. It is the same as in the video but the temperature of the larger oven is more even.
Am interested in openning a small food counter and put the roast chicken on the menu, what degree of temperature is needed and how long they cooked in the oven ?
@@vidarta1
My method:
1. Breast side down for 150 min at 230 C, then continue for 60 min at 165 C.
2. Breast side up for another 30 minutes.
3. The exact temperature depends on the oven, so you need to try out your.
4. It is done when, there is clear juice, the joint of the drumsticks become loose, flesh separate from the bone easily.
very good
Thanks. Glad to know you like it.
Sir, u said second step to make the whole chick dry is left the chick for 12 hours right? Where i put that chick? In refrigerator? Or just leave in kitchen with some fan? If in fridge after 12 hours it will wet right after few minute we remove that chicken?
I kept in upright in the refrigerator. Since it was kept upright, any water will drip away.
Excellent idea of the tin can chicken stand! But the music is far too dominant - why do we need it?
Wow i will try it, its look so easy and nyummy
Thank you. Please try and hope the roast chicken turns out fabulous.
Kwan, where is yr restaurant? Wold like to visit it.
I worked in Bakeroni Café. This RUclips channel is my personal endeavor, which means there is a different menu at where I work.
Dear sir, the way you explain how to roast a chicken or duck ... i like it when it become redish ..what make that the chicken become redish color? did it mix with red food coloring and the black soy sauce togèther? Please explaine this.. i like it when its redish color..
I did not put any coloring in the process. It is the natural color after roasting, perhaps due to the soy sauce and some five spice powder.
I will try this tomorrow. Would have been more helpful to tell the amount of each ingredient going into marinades.
Please click the link in the description below the video to download and read the full recipe (ingredients and instructions).
For your convenience, here is the link to the recipe:
tasteasianfood.com/roast-chicken-recipe-chinese/
Hi sir what do u mean by 5 spice powder?
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.
What type of oil are you brushing on it?
I have the same type of oven :-)
You can use any oil with a neutral flavor. As for the oven, it is one of the cheapest with basic control.
@@TasteofAsianFood OK thank you :D
Yes, I have a Hamilton beach counter top oven. I can fit a chicken or roast into it. It is very simple. No fancy controls.