I just made these tonight and tossed them in a bit of salt and chilli seasoning before serving. They were absolutely crackingband very straightforward to make! Much love for these videos - this is a criminally underrated channel
You guys are the best! Started to learn asian cooking since around the time i found your channel! Making awesome exotic food is just awesome and inviting friends for dinner is just the icing on the cake! Keep up the awesome work
You can solve the problem of the cornstarch settling in the bowl by adding just a pinch of xanthan gum, which will also make it cling to the chicken better. You can find xanthan gum at most grocery stores these days in the gluten-free baking section.
Please try buttermilk... Season the buttermilk (your preference) Leave to marinate for at least 2 hrs in the fridge And.... Simply deep-fry it. If done correctly shouldn't absorb oil. Let me know ♥️ I'll try yours chef
I think one of the most important steps you did was to let the chicken marinate overnight, which is what gave the wings time to absorb all of that incredible flavor. THAT, my friend, is what made this dish so flavorful! I love how you describe each step in such great detail, making it so easy for anyone to understand exactly what to do in order to make this dish turn out to perfection! Another grand slam Jeremy! Keep up the great work, and stay safe!
I made these last night!!! OMGoodness!! The unbelievable crispiness was insane even after cooked 10 minutes later THEY WERE STILL CRISPY!! Every bite you take is crispy and it is very nice to seek your teeth into fried chicken that is not dripping of grease. I couldn’t believe that something thin could have this result. You have changed my cooking game, thank you so much 😊 ✌🏾N much ❤️
I bought this book, not even knowing it was related to this channel. I will almost certainly cook every dish in it, unlike every other cookbook I've ever bought (count: hundreds).
cooked this tonight but had no egg !!!!!! so used milk and a little butter, but the batter didnt really stick to the chick..... but super easy and tasty... i fried the batter on its own and well look out KFC !!!!! I urge others to try these simple recipes
I can't think of anything healthier than perfectly fried chicken wings! The egg white and cornflour slurry is key here, isn't it? Get good free range chickens!
I must have missed the part where he kept giving the football players his MIDDLE FINGERS! Did he do any of that? I think that I was too busy drooling over the chicken winga like a Pavlovian Dog! 😎😉
Love your energy. Love your passion for cooking. Love wok Wednesdays! Please keep them coming because me (like most individuals) are going stir crazy being on lock down! lol
Don't forget to season after taking out of oil as well!!!! I like to crush szechuan pepper corn with white pepper, garlic powder, red chili flakes, and of course MSG when I want an Asian flair. MSG is not an option. If you don't add MSG we have a problem.
He never uses msg. It’s frowned upon here in the uk because of its effects on the heart. Personally I hate the stuff. The stuff that causes the dreaded Chinese takeaway thirst
@@Bladesmobile it doesn't have any proven negative affect on the body. There are numerous studies that prove that. It's a huge stigma that I wish people would just stop being so god damn ignorant of.
Ryan Doan certainly has a negative effect on mine. Gives me chronic thirst and water retention for days after consuming it. I’m pretty sure most forms of sodium are quite widely understood to have negative impacts on health when consumed regularly and in quantities
Is the corn flour you are using the same as corn starch? I know they can be two different things, but in the video it looks like what I know as "corn starch". Love your vids! Can't wait to try this one out!
From my understanding, what we call "cornflour" in the UK is what the US calls "corn starch". However, "corn flour" (with a space) in the US is finely ground cornmeal (which we don't use in the UK), which is literally ground, dried corn (maize in the US). So: cornflour (UK) = corn starch (US) corn flour (US) = fine cornmeal (US) cornmeal (US) = ground, dried corn
In AU and the UK, we oftentimes refer to cornstarch as corn flour ('cornflour'). It's difficult to find actual corn flour in supermarkets here; hence the lack of distinction between the two terms.
This channel is an absolute gem! Jeremy is fantastic!
Thank you so much! - Lee
One thing I'm thankful for during this pandemic is discovering this channel, even got the book for my birthday! Thanks Jeremy :)
Excellent! Are you enjoying the book? - Lee
@@SchoolofWok yes it's brilliant, I love the introduction on use of skills as well as the recipes, super helpful and great tasting food!
I have never wanted to taste a wing more in my entire life than at 7:18
You wouldn’t believe how delicious they were hahaha - Lee
I just made these tonight and tossed them in a bit of salt and chilli seasoning before serving. They were absolutely crackingband very straightforward to make! Much love for these videos - this is a criminally underrated channel
Sounds beautiful! - Chris
You guys are the best! Started to learn asian cooking since around the time i found your channel! Making awesome exotic food is just awesome and inviting friends for dinner is just the icing on the cake!
Keep up the awesome work
Thank you! Glad we can inspire and help you make delicious food! - Lee
You can solve the problem of the cornstarch settling in the bowl by adding just a pinch of xanthan gum, which will also make it cling to the chicken better. You can find xanthan gum at most grocery stores these days in the gluten-free baking section.
The most underrated channel. This channel deserves moore subs
Please try buttermilk...
Season the buttermilk (your preference)
Leave to marinate for at least 2 hrs in the fridge
And....
Simply deep-fry it.
If done correctly shouldn't absorb oil.
Let me know ♥️ I'll try yours chef
Silence is the key to letting you know it was done right
Absolutely! - Lee
looks delicious, owned the book for a while so can't believe I haven't made this one yet
Absolutely amazing! - Lee
I think one of the most important steps you did was to let the chicken marinate overnight, which is what gave the wings time to absorb all of that incredible flavor. THAT, my friend, is what made this dish so flavorful!
I love how you describe each step in such great detail, making it so easy for anyone to understand exactly what to do in order to make this dish turn out to perfection! Another grand slam Jeremy! Keep up the great work, and stay safe!
I made these last night!!! OMGoodness!! The unbelievable crispiness was insane even after cooked 10 minutes later THEY WERE STILL CRISPY!! Every bite you take is crispy and it is very nice to seek your teeth into fried chicken that is not dripping of grease. I couldn’t believe that something thin could have this result. You have changed my cooking game, thank you so much 😊 ✌🏾N much ❤️
Absolutely delicious isn’t it! So glad you enjoyed the recipe! - Lee
I bought this book, not even knowing it was related to this channel. I will almost certainly cook every dish in it, unlike every other cookbook I've ever bought (count: hundreds).
Hahaha, hope you’re enjoying the book! - Lee
Big wings! Local supermarkets only sell tiny wings.
We get huge wings here! - Lee
cooked this tonight but had no egg !!!!!! so used milk and a little butter, but the batter didnt really stick to the chick.....
but super easy and tasty... i fried the batter on its own and well look out KFC !!!!! I urge others to try these simple recipes
They look amazing and I will be making these .thanks for sharing
You’ll love them! - Lee
I can't think of anything healthier than perfectly fried chicken wings! The egg white and cornflour slurry is key here, isn't it? Get good free range chickens!
Thus recipe is delightful. Works really well for fish as well. Nice crunch and the marinade is also tasty.
Glad you liked it! I couldn’t stop eating it haha - Lee
When you go quiet you know it’s good !
What the oil you use ?
Yrs, Jeremy, what oil?
We use vegetable oil! - Lee
Can’t wait to try this. Thank you for great recipes.
You’re very welcome! - Lee
The way he moves his hands while talking about the ingredients is like a football coach yelling at players near the line.
I must have missed the part where he kept giving the football players his MIDDLE FINGERS! Did he do any of that? I think that I was too busy drooling over the chicken winga like a Pavlovian Dog! 😎😉
Hey, he’s very passionate about his food haha - Lee
Another use for gochugang is always most welcome... Especially with fried wings! 😋
Gotta love it! - Lee
Love your energy. Love your passion for cooking. Love wok Wednesdays! Please keep them coming because me (like most individuals) are going stir crazy being on lock down! lol
We have got a lot more on the way, don’t you worry! - Lee
Looks so simple but so good.
It was incredible! - Lee
Another great video...love dat chicken. Thanks for sharing
Thanks, Greg! - Lee
I made this the day after I saw the video. delicious!
Glad you enjoyed it! - Lee
Just made these - I love wings and these may be the best I’ve ever had. Pok pok a close second. Thanks Jeremy!
These wings are insane right!! - Lee
Corn starch or Corn Flour I know about the corn Starch not the egg white corn mix slurry though.
Husband made this for 2 weekends now. It’s that good! Thank you for the recipe.
I love this recipe so much! - Lee
Don't forget to season after taking out of oil as well!!!! I like to crush szechuan pepper corn with white pepper, garlic powder, red chili flakes, and of course MSG when I want an Asian flair. MSG is not an option. If you don't add MSG we have a problem.
He never uses msg. It’s frowned upon here in the uk because of its effects on the heart. Personally I hate the stuff. The stuff that causes the dreaded Chinese takeaway thirst
@@Bladesmobile it doesn't have any proven negative affect on the body. There are numerous studies that prove that. It's a huge stigma that I wish people would just stop being so god damn ignorant of.
Ryan Doan certainly has a negative effect on mine. Gives me chronic thirst and water retention for days after consuming it. I’m pretty sure most forms of sodium are quite widely understood to have negative impacts on health when consumed regularly and in quantities
Keefclimbs
You’re probably using too much.
leigh thornhill the take away is you mean. I don’t use it at all at home
Gotta have them
Do you do shipment to Singapore for the carbon steel woks?
Amazing as usual !
Thank you! - Lee
another home run by Jeremy
Thank you! - Lee
Could you use rice flour instead of cornstarch and if so does the too starches leave a lot of flour in the pan. I do hate when it does that.
Cornstarch is best for the crisp finish! - Lee
Wooo it’s look yummy i love ur recipes
For sauce what u add first
Plz let me know write down the sauce recipe thank you
Is the corn flour you are using the same as corn starch? I know they can be two different things, but in the video it looks like what I know as "corn starch". Love your vids! Can't wait to try this one out!
From my understanding, what we call "cornflour" in the UK is what the US calls "corn starch". However, "corn flour" (with a space) in the US is finely ground cornmeal (which we don't use in the UK), which is literally ground, dried corn (maize in the US).
So:
cornflour (UK) = corn starch (US)
corn flour (US) = fine cornmeal (US)
cornmeal (US) = ground, dried corn
Idk about that watery batter for me personally I go heavier on flour but great channel great videos and information
The laugh at the end said it all :)
Yum 😋
this is an amazing recipe!!
Thanks! - Lee
Jeremy love your videos mate, keep up the good work 💪🏻
👌👌👌👌👍🤪🤪🤪
Could this be air fried?
Wondering the same thing!
I don't think it can be air fried.
You need a wet batter for air frying - Lee
@@SchoolofWok so more of a marinade I guess?
Looks amazing
on a practical level, how do you deal with all that oil afterwards? especially in a kitchen at home? going to try this dish though.
I let it cool and put it back in the bottle. Bit's of batter sink to the bottom. Good for a few runs
@@richardwynne6596 Yes I suppose the oil could be filtered?
@@user-in9xo6zo9p Tea strainer works well
What do people do to get rid of all that oil afterwards?
Bottle it up in a disposable container after us has cooled down and throw it in the bin! - Lee
Vice spice?
Haha don’t worry about us just keep on eating 😁 I thought you’d forgotten us haha. That looked so good I don’t blame you.
Subbed
Haha, you know the foods good when he does that! - Lee
The silence says it all
It really does! - Lee
very good.
Thanks! - Lee
very nice...!!! :)
Thanks! - Lee
Jeremy, Corn Flour is a totally different animal. You are using Corn Starch. FYI :)
i was wondering if he meant Starch as well
In AU and the UK, we oftentimes refer to cornstarch as corn flour ('cornflour'). It's difficult to find actual corn flour in supermarkets here; hence the lack of distinction between the two terms.
In the U.K. corn starch is called corn flour
"Cornflour" (one word) in the UK is what the US calls "corn starch". And "corn flour" is ground "cornmeal" (which isn't used in the UK).
Is that a non stick wok
,😍😍😍
Mennn! I ❤️ your channel hermanooo!
Nice Nice Nice
what is food if you do not enjoy it
Exactly! - Lee
Can you do this with skinless boneless breast meat? And can you use tapioca flour or starch?
You can use breast meat. Corn starch is best! - Lee
👐🙏(🌴🌵🎨✊602)✌
Why not just cut off the wing tips before seasoning?
To an Asian, cutting the wing tips off is sacrilege ;)
Can't go wasting anything!
I have 47 pets (not really, only 11) and they'd enjoy the wingtips, lol!
Nothing’s wasted! - Lee
i love the wing tips. don’t know why anyone would toss them away.
Yum !
Thanks! - Lee
Yum 😋
You know it! - Lee