This channel is pure gold, I love the experiments, and I love experimenting too, but i dont have a fraction of the efforts you put in. I’d love to see your take on chilli oil (lao gan ma / chinese restaurant style with the bits of proteins), so many takes, many recipes, many variations to explore. Keep up the good work
Another great video! Also really appreciate the comments in the ad section about changes you'd like to see in the future - I feel like it gives the ad more credibility and a more personable touch
use kenjis peking duck technique. dry brine with baking powder, i use fan to dry skin further. par cook skin to tighten, cook in an upright position and rotate brown skin use maltose glaze
That marinade the chicken was dipped in will basically consist of white pepper, sesame oil (some shops dont use it), 5 spice powder, maltose, soya sauce, vinegar, salt, msg and of course water. Ratio of all the ingredients will vary from shop to shop but first try it out with a 1:1 ratio. Boil till all the spices release flavour into the solution, dip chicken in, rub chinese salt (5 spice + white pepper + salt + msg) into the cavity, hang to air dry for 15 minutes (skin will dry up really fast after coming into contact with that boiling hot marinade) then deep fry at 150c - 160c. This is how it is usually done.
@@theanalyticalcook there will never be a way to make the skin stay crispy for long, unless you eat it right away. Even so, the type of crispiness wont be similar to regular fried chicken or the likes of peking duck. It gets worse when you chop up the chicken, juices will be released and it will start to make everything soggy. The only way to try to make the skin stay crispy is first to separate the skin from the meat either by blowing air between the skin and meat or manually separating it with your fingers or a blunt object. A torn skin is difficult to get crispy as fat and moisture will leak out. Secondly, use the 'glass skin' technique they use for a glossy crispy skin for roasted duck, that is to mix 2 types of starches + egg and coat the skin with it before roasting. Its a painfully long process that will take several coatings for it to work right. I still doubt it will make the chicken stay crispy for long as moisture released from the chicken will seep thru the skin and make it all soggy again. This is the reason why we have never seen or eaten a crispy 'roasted' hainanese chicken before.
Have you considered trying the Hong Kong/Cantonese approach? They deep fry the whole chicken in low temperature until fully cooked, and then finish it off by basting high temperature oil onto the skin.
Is that the technique where they hang the chicken to air dry for a long time baste the chicken in with hot oil and maybe adding that thick sugar syrup? I forget what it's called. (just finished the video, the syrup is maltose)
@@GregSzarama Yes, that's the one! They marinade with maltose and red vinegar, dry it and then fry. I've had it once at my cousin's wedding. The contrast between the crisp, glass-like skin and the juicy, tender meat was unbelievable. Perhaps the best fried chicken I've had.
Yes I am aware there's this Hong Kong restaurant chef who prepared a red hot chicken after ladling with oil and he has chef hands to chop it up right away. I think the key is to serve it hot and fresh to be appreciated at a restaurant. Some day I'll order a crispy chicken at a restaurant, take away some home and test if it's still crispy. RE: "Chef Jian Chit Ming prepares his famous chicken at 2 Michelin star Canton 8 in Shanghai, China"
So I have been roasting and frying chicken my whole life and i get crispy skin every time, hence I wanted ur view on this. I brine my chicken in salt-sugar solution for few hours and then drain and wipe off the moisture and leave the chicken in fridge to dry for 2 days. After two days I eitter bake or rotisserie or fry. The baking and frying gives me more crispy skin compared to rotisserie. Some times i brush the skin with flavored oil for baking. Maybe brine ur chicken with salt-sugar and then try?
The poaching of the chicken is for crispier skin right (not for color)? And I think the water needs to be much hotter. Peking duck crispy skin is made this way (along with skin separation etc.).
Poaching might help to crisp up the skin by cooking the skin (forcing water out of the skin cells, accelerating crisping), but I think it's mainly to apply the glaze onto the chicken surface
naive of me to expect roast chicken at the stall to have crispy skin. But indeed, roast chicken served immediately at chinese restaurants has slightly crispy skin at some parts
@@theanalyticalcook That's what I'm saying, add soy sauce to the maltose. The cantonese added red vinegar to maltose for their crispy skin fried chicken. There are a few videos out their showing how they do it.
didnt see that one but yes sort of. Dried chicken for 3 days and and maybe because it was baked in a home oven 180°C, not as high as an industrial oven could go
@@theanalyticalcook Yes, eat immediately for the crisp. But golden browning stays even when it's soft, I guess. Considering how chefsteps does it, would it be possible that restaurants bake the chicken for the first round and let it hang to cool/ rest but during meal service, the customer wait for 7 minutes for the chicken to be baked to crisp before serving 😅
That was really painful to watch. Wrong temperatures for baking and frying, missing one super simple but crucial step in cooking all the chickens. And because of lack of knowledge calling crispy chicken skin a myth 😂 Why reinvent the wheel just search on UA-cam Chinese roast chicken and watch all the videos before making your own.
in my experience, the skin feels and looks crispy right out of the oven/deep fryer, but when carryover cooking is complete and meat has cooled, the skin isn't crispy anymore. I am aware there's this Hong Kong restaurant chef who prepared a red hot chicken after ladling with oil and he has chef hands to chop it up right away. Will try that some day after training my hands.
This channel is pure gold, I love the experiments, and I love experimenting too, but i dont have a fraction of the efforts you put in. I’d love to see your take on chilli oil (lao gan ma / chinese restaurant style with the bits of proteins), so many takes, many recipes, many variations to explore. Keep up the good work
the chicken rice episode was the best cooking video ive watched, cannot wait to watch this
You’re officially the most underrated food channel on UA-cam
congratulations on your well deserved sponsorship, really happy that you're getting recognition for such high quality videos
Another great video! Also really appreciate the comments in the ad section about changes you'd like to see in the future - I feel like it gives the ad more credibility and a more personable touch
such an underrated channel. so informative and analytical. keep on keeping on
I salute your attention to details, dedication and analysis for this video. Such a wonderfully unique crafted content. Well done! 🎉
use kenjis peking duck technique. dry brine with baking powder, i use fan to dry skin further. par cook skin to tighten, cook in an upright position and rotate
brown skin use maltose glaze
That marinade the chicken was dipped in will basically consist of white pepper, sesame oil (some shops dont use it), 5 spice powder, maltose, soya sauce, vinegar, salt, msg and of course water. Ratio of all the ingredients will vary from shop to shop but first try it out with a 1:1 ratio. Boil till all the spices release flavour into the solution, dip chicken in, rub chinese salt (5 spice + white pepper + salt + msg) into the cavity, hang to air dry for 15 minutes (skin will dry up really fast after coming into contact with that boiling hot marinade) then deep fry at 150c - 160c. This is how it is usually done.
Thanks sir learnt a lot from your comments. How to make the skin stay crispy for longer?
@@theanalyticalcook there will never be a way to make the skin stay crispy for long, unless you eat it right away. Even so, the type of crispiness wont be similar to regular fried chicken or the likes of peking duck. It gets worse when you chop up the chicken, juices will be released and it will start to make everything soggy. The only way to try to make the skin stay crispy is first to separate the skin from the meat either by blowing air between the skin and meat or manually separating it with your fingers or a blunt object. A torn skin is difficult to get crispy as fat and moisture will leak out. Secondly, use the 'glass skin' technique they use for a glossy crispy skin for roasted duck, that is to mix 2 types of starches + egg and coat the skin with it before roasting. Its a painfully long process that will take several coatings for it to work right. I still doubt it will make the chicken stay crispy for long as moisture released from the chicken will seep thru the skin and make it all soggy again. This is the reason why we have never seen or eaten a crispy 'roasted' hainanese chicken before.
Mate, your videos are insanely good. Keep it up.
This is just too adorable.
Have you considered trying the Hong Kong/Cantonese approach? They deep fry the whole chicken in low temperature until fully cooked, and then finish it off by basting high temperature oil onto the skin.
Is that the technique where they hang the chicken to air dry for a long time baste the chicken in with hot oil and maybe adding that thick sugar syrup? I forget what it's called. (just finished the video, the syrup is maltose)
@@GregSzarama Yes, that's the one! They marinade with maltose and red vinegar, dry it and then fry. I've had it once at my cousin's wedding. The contrast between the crisp, glass-like skin and the juicy, tender meat was unbelievable. Perhaps the best fried chicken I've had.
Yes I am aware there's this Hong Kong restaurant chef who prepared a red hot chicken after ladling with oil and he has chef hands to chop it up right away. I think the key is to serve it hot and fresh to be appreciated at a restaurant. Some day I'll order a crispy chicken at a restaurant, take away some home and test if it's still crispy.
RE: "Chef Jian Chit Ming prepares his famous chicken at 2 Michelin star Canton 8 in Shanghai, China"
I think the reason hawkers choose deep frying is not because of time but rather resources. They simply didn’t have oven back then
So I have been roasting and frying chicken my whole life and i get crispy skin every time, hence I wanted ur view on this.
I brine my chicken in salt-sugar solution for few hours and then drain and wipe off the moisture and leave the chicken in fridge to dry for 2 days. After two days I eitter bake or rotisserie or fry. The baking and frying gives me more crispy skin compared to rotisserie. Some times i brush the skin with flavored oil for baking. Maybe brine ur chicken with salt-sugar and then try?
I wish you would do a char siew series next
so many chickens and how many weeks did it take to make the video
have you tried using some baking soda alongside the salt?
plausible since baking soda promotes maillard reactions, but havent found out how much is too much to prevent soapy taste
Could you please share what you use to hang the chicken?
It's called 烧腊架 or roast rack. Bought from taobao (China) as I cant find on shopee. use the camera function to let taobao show the item.
The poaching of the chicken is for crispier skin right (not for color)? And I think the water needs to be much hotter. Peking duck crispy skin is made this way (along with skin separation etc.).
Poaching might help to crisp up the skin by cooking the skin (forcing water out of the skin cells, accelerating crisping), but I think it's mainly to apply the glaze onto the chicken surface
Looks amazing! Soy sauce chicken video next plz! 😊😊
A lot of chickens were harmed in the making of this episode.
many people were blessed with meat and I made a big potluck curry from the frozen stores today
@@theanalyticalcook it was a joke lol
You can't expect a roast chicken stall with meat hanging up to have crispy skin - has to be served immediately upon cooking, surely.
naive of me to expect roast chicken at the stall to have crispy skin. But indeed, roast chicken served immediately at chinese restaurants has slightly crispy skin at some parts
@@theanalyticalcook appreciate your work to explore the ins and outs of cooking these hawker stall faves !
Why don't you add soy sauce to your maltose? That way you don't need high frying heat for the color.
yeah that might work too but to get a browner colour than what soy sauce could do, maltose is needed
@@theanalyticalcook That's what I'm saying, add soy sauce to the maltose. The cantonese added red vinegar to maltose for their crispy skin fried chicken. There are a few videos out their showing how they do it.
I wish you tried air fryer. I've had some success.
the oven is like an big air fryer, sort of. was it still crispy when you ate it?
katong laksa next
ua-cam.com/video/oF7cvWnIHPc/v-deo.htmlsi=QnxUumsbfnE7tIiq was this recipe included in your analysis?
didnt see that one but yes sort of. Dried chicken for 3 days and and maybe because it was baked in a home oven 180°C, not as high as an industrial oven could go
@@theanalyticalcook I guess the secret to brown baked skin with is a big scorching hot oven 😅
and to eat it fresh as hot as you can take
@@theanalyticalcook Yes, eat immediately for the crisp. But golden browning stays even when it's soft, I guess. Considering how chefsteps does it, would it be possible that restaurants bake the chicken for the first round and let it hang to cool/ rest but during meal service, the customer wait for 7 minutes for the chicken to be baked to crisp before serving 😅
plausible, just like how the malaysian stall low bake the chickens and then deep fry for service
it's not roast chicken if you don't actually roast the chicken
Why did you have to leave the head? I wanted to see this while eating, lost my appetite :(
We eat everything, almost.
That was really painful to watch. Wrong temperatures for baking and frying, missing one super simple but crucial step in cooking all the chickens. And because of lack of knowledge calling crispy chicken skin a myth 😂 Why reinvent the wheel just search on UA-cam Chinese roast chicken and watch all the videos before making your own.
in my experience, the skin feels and looks crispy right out of the oven/deep fryer, but when carryover cooking is complete and meat has cooled, the skin isn't crispy anymore. I am aware there's this Hong Kong restaurant chef who prepared a red hot chicken after ladling with oil and he has chef hands to chop it up right away. Will try that some day after training my hands.
@@theanalyticalcook it's not about cutting straight away. Did you think why Peking duck skin stays krispy?