Salt And Chilli Shredded Crispy Chicken..
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- Опубліковано 6 вер 2020
- Patreon: www.patreon.com/AlexwilkieTak...
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
Recipe
2 fresh chicken breasts cut into strips
Marinade
1 whole egg
Coat the chicken in the egg and add
1 tsp salt
Pinch of black pepper
Pinch of sugar
In a separate bowl add one cup of cornflour and coat the marinated chicken
Shallow fry once coated with the cornflour at 160 degrees until cooked
Veg
1/2 onion sliced
1 red chilli diced
2 cloves of garlic diced
Half green bell pepper sliced
1 spring onion diced
1/2 tsp red chilli flakes
Salt and chilli seasoning
1/2 tbls salt
1/2 tsp Chinese five spice
1 tsp white pepper
1/2 tsp garlic granules
1/4 tsp red chilli powder
Mix everything together
Use about one tbls of the seasoning for each dish..
This amount should be enough for two portions
Double up all the above measures if more is needed for other dishes..
Stored in a salt shaker is ideal and gives you more control
Use the seasoning in exactly the same way you would salt a bag of chips from the chippy..
If you prefer more seasoning then just add more..
If you would like my original salt and chilli seasoning used in Glasgow takeaways then click on this link... • The Original Chinese S...
The above is just a more simplified version..
#saltandchillishreddedcrispychicken - Розваги
Let's be honest here now. This is one of the best salt and pepper dishes cooked by a non chinese, anywhere on youtube! Really does look the business! Cheers Alex. :-)
Thanks GR i'll take that.
Looks so delicious! Thank you for sharing these recipes you make it look so effortless! And yummy!
Thanks again RB much appreciated..
Nice one Alex - the open sequence makes me want to dive straight and grab a bite mate -
Thanks Richard that pleases me..
I just followed this recipe in the kitchen... i was going to order a Chinese but thought id give myself a little project as i love to cook, but usually just Italian or Mixican food. Never had the confidence to try Chinese. i made this along with your recipe for egg fried rice with the light and dark soy sauce. Everything was delicious. Tasted just like what you would expect from a takeaway. I will be cooking this more often. Thank you for the skills, Alex. I have subscribed to your channel and looking forward to trying more of your recipes.
Thanks for taking the time to get back to me Ryan..I'm delighted everything worked out ok for you..It can be quite daunting cooking Chinese for the first time but by the sounds of you've done remarkably well and thanks also for the sub..Take care..
I was looking for this recipe and it led me to your channel last night. Today I started off making your flavoured oil recipe, then did the salt and chilli seasoning then put it all together to make this dish. Thank you for sharing your expertise, it tastes just like it does when I buy it from take away. I, m amazed that food I, ve cooked has turned out so well and it's thanks to your videos
Awe that's fantastic Laura i'm really pleased about that..Great to have you onboard..Any question's don't hesitate to ask Thanks laura.
I love this channel it always makes me get my wok out and get cooking 👍😉🥗🍽
Thanks again Tom.
i made this the other night, it was really nice and easy to prepare and cook.. cheers Alex...
That's great Mark. Another satisfied customer. That'll do for me cheers pal..
Trying this tonight, thanks for recipes, ive tried a few already and they are great.
Glad you like them Dean.
This looks like a great recipe.
What prevents me from cooking Chinese/asian food sometimes is all that leftover oil from frying.
That’s the thing Jack takeaways use very little oil for stir fry’s .All down to technique and experience to achieve this. There’s nothing worse than a pool of oil lying at the bottom of the dish . Try and have a go at using as little as possible.Make sure the wok is incredibly hot before you add the oil and as I mentioned very little It’s just trial and error but you will get there,cheers pal
I made this today my son said if hadn,t been there to see me cook it he,d swear i had ordered it from the chinese !! thanks alex fab recipe
That's brilliant Susan i'm extremely pleased about that good stuff..
Another winner Alex. Thumbs up.
Aw thanks once again Neil..
Good instruction ! Looks delicious.
Thank you Ayub much appreciated..
Yes 🤩😁
Thanks pal.
tried this last night and it was on point!
That's fantastic thanks mate..
Delicious and so easy
Thank you Neil much appreciated..
Belter of a recipe Alex! Can’t wait to make this.
Would you have it with rice usually or a dipping sauce maybe?
Thanks again ISYT..I had it with just rice tonight..Sometimes i have it with garlic mayo just drizzled over the top but had none to hand..It's excellent by the way
Nice mate hotta get me one of the wok setups
Thanks for that George..
This is your best dish, great to see you make it again. Is corn starch the same as corn flour?
Thanks mate..They call in cornstarch in some countries and in the UK it's referred to as cornflour..Both are exactly the same.. In the United States, people call it corn starch and in the United Kingdom; it is called corn flour. Both cornstarch and corn flour do the same thing..
wonderfull dear. your recipe looks so delicious, keep in touch please
Thank you kind sir and welcome to my channel..
Thanks!
Do you ever try other chinese takeaway recipes from other youtubers, Alex? I subscribe to you and a khoan vong.
Khoan was the very first person i'd seen making Chinese..After watching him i immediately bought a burner..I'd never cooked Chinese prior to that..I studded him carefully but mostly for technique. He was a great help to me..I did thank him but he's not a man of many words unlike myself who could go on for days lol..To me he's the only professional chef out there cooking Chinese on UA-cam the way it should be,not fakeaway stuff..The good thing is our styles are different so don't we clash much..I cook my own regional stuff which is basically how it's served in Glasgow takeaways.
@@ukchinesetakeawayrecipesbyalex
Yes, there is definitely a regional style of chinese takeaway...we can take a bit of every variance and make it to personal taste. Variety is the spice of life 😀
Yes please 🙋🏻♂️
Thanks again Gav..
Looks good m8 i use msg in my cooking will try this recipe
Thanks pal...I had to stop using in videos for constant abuse i was getting..Lifes a bit easier now...It was a cracking recipe too but can't use it anymore because it contained MSG..
This looks amazing, definitely gonna give it a try at home
Would you not add MSG into it at all? Brought a load of it for cooking Chinese takeaway meals at home
All the takeaways will use MSG..I have my original seasoning mix on my channel that contains MSG and the exact one all the takeaways use. Obviously it can be made without it but people don't have that in their cupboards and then think they can't make it without it but you can and then i get loads of people asking me and i mean loads do i have to use it so i came up with this homestyle version to suit..MSG will always adds bit of extra flavour..Let me know if you want the link..
@@ukchinesetakeawayrecipesbyalex thank you so much for the detailed reply, I brought a kilo bag to last me a very long time hahaha, the link would be perfect as well - thank you once again for your time and advise
Looks great Alex. Can I ask you I have seen some people using cornflower and also custard powder as well. I haven't tried it with custard powder yet. What's the difference? Thanks
Thanks Spliff..Some may use custard powder but the takeaways i've worked in don't use it..It's mainly used for colour but it will add a bit of something regards to taste but once the battered chicken is covered in seasoning or even sauce then you'll never know it's there in the first place..The finished batter is more yellow and not golden like my own..That's probably the other reason i don't use it...The other reason that takeaways don't use it is because of the extra cost but as i said some may use it..All they use is potato starch nothing else..Cornflour works in the exact same way..
Hey Alex, just made this tonight. The taste is spot on. I ended up adding some shoaxing wine, I'm sure I've seen that before somewhere.
Normally I order this but with squid. But this is just as tasty.
That's great it turned out well for you Mark..The shaoxing wine you've probably seen in some of my other salt and chilli dishes..The reason i use it is mainly used is to ignite the wok to create a smoky scent to the dish..I only use it if i feel it needs it..If using shaoxing wine in that way you have to be careful and make sure you burn it off first..I've had a few people saying they could actually taste it in the finished dish..That's not what you want..It's like any other alcohol used in cooking it has to be burnt off but if it worked for yourself then that's all that matters. I try not to include in salt and dishes now for that reason..Miss use and it can all go wrong with some using too much..There is enough ingredients in the recipe for it to work..Cheers Mark
If you watch Khoan Vong or myself every time he adds wine to wok it ignites. The wine is then burnt off..Shaoxing wine has it's other uses but for stir frys it's different. It does add extra flavour though but you shouldn't be able to taste it in the final dish..
@@ukchinesetakeawayrecipesbyalex Thanks Alex, I understand what you're saying about the shoaxing wine. I did the recipe how you did it, but it was a bit dry if that makes sense. Adding the shoaxing gave it that stickiness and sweet taste like what I'm used to. Tasted fantastic anyway.
@@ukchinesetakeawayrecipesbyalex watch you both, when I added it, it did burn off. But it added some moisture and sweetness back in to the dish if that makes sense. For me that was the ingredient that finished the dish off.
Not getting into it too far, but adding the shoaxing and when it evaporated just added moisture and a sweet glaze to the chicken and batter. Maybe it just replicates being in a container for 10-20 minutes.
no MSG ?
It's really up to yourself Steve if you want to use it..I only use it for home use now..If your familiar with MSG then you will know the controversy it causes..
Don't have to get take away just cook it at home.
Thanks Jazzie..It's very rarely now i order Chinese..
It looks delicious. I'd ignore the abuse you get about using msg and start using it again. Recipes that don't use msg make up for it in extra salt and it is far more harmful than msg in my opinion, especially for those over 50 like myself 😉
There's ways round about it Paul and i have a plan..MSG contrary to what people say is not what gives Chinese food it's takeaway flavour..That's the myth and saying that you have to use it to get that flavour you don't really..It's just a seasoning similar to stock cubes..Chinese people don't actually use it in their food but it's present in all the condiments they use..So if your not actually using it in it's physical form it's still there..It's only a food enhancer and included in just about store bought products you would find in Supermarkets but only given it's E name or just food enhacer...I use it all the time for home use..I don't just use it for Chinese dishes European dishes also and then there's Mexican Italian and Indian..It has many uses..When the word MSG comes up anywhere people automatically think Chinese but i think Morrisons..The shelves are full of the stuff..If supermarkets are using it in their products then i'm almost sure it's safe to use..