I usually dislike cooking presenters, but I enjoyed watching this. Nice job; you've got a knack for this... informative, comfortable, not too cheesy or gimmicky, not arrogant or childish. Well done. Thanks.
Adopt, adapt and improve. Great recipe, but I made a couple of modifications. First I replaced the deep fry by some time in the air fryer and then final crisping in fry pan/wok. Worked really nice. Then instead of the honey/lemon juice in the sauce, I went for a similar (and easier) flavor profile by subbing a couple of TBS of orange marmalade. Finally, not wanted just chicken for dinner, I then used the fried, sauced chicken as the protein in fried rice -- it was awesome. 🙂
Your ability to elevate simple ingredients into a gourmet delight is commendable. This crispy shredded chicken recipe is a testament to your culinary prowess. 🤩 Thanks for sharing, looking forward to your upcoming reicpes eagerly now. Stay tuned..🙏👍
My friend, your hands look gnarly, you got the hands of a hardworking man, someone who's perfected their craft. Respect! Def going to try this recipe some day.
Nice technique with getting egg white with the shell. The way that I normally see I often find intimidating because my hand dexterity is crappy and I usually break the yolk but I think that I could manage to do it. It almost makes me embarrassed to have an egg white separator.
Amazing! The references to other recipes were a nice touch, and I thought the inclusion of things like "the oil boils less vigorously" is a concrete tip on how to tell if it's done without fancy equipment or methods
This is one of my favourite dishes when visiting Chinese restaurants. I have never been able to replicate anything close in taste and texture ... until now. Perfect recipe, so easy follow and the results are amazing. Thank you.
I tried so many times to get the takeaway noodles can't ever do it tried Chinese salt with light and dark soy sauce ,it's just no were near,it taste sour.can you do a video.
Is this a good place to comment on altering your recipe ? Not the ingredients or the fact that I did it without a wok, used ginger powder and garlic granules, drumsticks dowsed in corn starch - fried 6 minutes on 4 sides - with a lid. Awesome dish Jeremy. Quick and easy
I've been cooking for 50 years & you should heat up the glaze first & get it thick before you add your green onions because with your method, you burn your onions & lose that green spring onion flavor!
can you fry them once then save them for another day and just fry up what you need when you want it? or will it be too cold and not cook properly on the inside? or does it need to be defrosted first before doing so? ideally i want to be able to do the first fry then freeze them for later then when i want some i can just pop them into the air fryer
This recipe is easy and delicious, perfect for a first date even. I subbed pineapple for citrus juice in the glaze and have no regrets. My date on the other hand turned out to be a dud. Lots of women are good looking, turns out finding one with a brain is a greater challenge.@@stephenbachmann1171
I got two problems with this: 1) frying is unfortunately very unhealthy (although once in a while is fine) 2) vegetable oils are SUPER expensive in Europe right now due to them being mostly produced in Ukraine Looks absolutely delicious.
There are good fats/oils and bad fats/oils- i did a little research its quite interesting if your into cooking and stuff- your body needs fats and oils- (but your right not something you have every day) and in Australia Canola oil is about $5 a liter -.
@@SchoolofWok seed oil is the number 1 thing every chef uses that is absolutely terrible for the human body. Corn starch is another. Basically anything that is highly processed is garbage. No offense chef. I’m seriously curious. I always wonder why chefs dont try to be as organic as possible when you have any and all ingredients at your disposal.
@@longsleevethong1457 We use vegetable oil here, not seed oil. Also this is a fried chicken video, so we are showing how to make a dry batter that uses corn starch. Not everything is healthy and obviously should be enjoyed in moderation or as a treat! - Lee
@@SchoolofWok all food should be enjoyed. the art should be figuring out the balance between healthy and enjoyment. It’s not mutually exclusive. The Chinese use sewer grease to cook cause it’s easy. Doesnt mean they should.
but its not shredded?
I usually dislike cooking presenters, but I enjoyed watching this. Nice job; you've got a knack for this... informative, comfortable, not too cheesy or gimmicky, not arrogant or childish. Well done. Thanks.
Adopt, adapt and improve. Great recipe, but I made a couple of modifications. First I replaced the deep fry by some time in the air fryer and then final crisping in fry pan/wok. Worked really nice. Then instead of the honey/lemon juice in the sauce, I went for a similar (and easier) flavor profile by subbing a couple of TBS of orange marmalade. Finally, not wanted just chicken for dinner, I then used the fried, sauced chicken as the protein in fried rice -- it was awesome. 🙂
Just made this for lunch here in New Zealand. Delicious as always brother - I've been making your recipes since the 2020 lockdown!
Glad you enjoyed it! - Chris
I love your stuff man, I thought you have vanished.
Still here! - Chris
Same here! It seemed like y’all dropped off the map.
Your ability to elevate simple ingredients into a gourmet delight is commendable. This crispy shredded chicken recipe is a testament to your culinary prowess. 🤩 Thanks for sharing, looking forward to your upcoming reicpes eagerly now. Stay tuned..🙏👍
Thanks! We've got lots more to come, keep checking! - Chris
Do you have a tip for how to take care of the oil that is used for deep frying? How do you clean it / store it so it's safe for reuse?
My friend, your hands look gnarly, you got the hands of a hardworking man, someone who's perfected their craft. Respect! Def going to try this recipe some day.
when he said "for the people across the pond" i knew i was gonna like this dude
Literally looks like the freshest takeaway. Nomnom!
Better than takeaway! - Chris
This is the definition of "perfectomundo"
Nice technique with getting egg white with the shell. The way that I normally see I often find intimidating because my hand dexterity is crappy and I usually break the yolk but I think that I could manage to do it. It almost makes me embarrassed to have an egg white separator.
Amazing! The references to other recipes were a nice touch, and I thought the inclusion of things like "the oil boils less vigorously" is a concrete tip on how to tell if it's done without fancy equipment or methods
Glad you liked it! - Lee
Oh that looks delicious
This is one of my favourite dishes when visiting Chinese restaurants. I have never been able to replicate anything close in taste and texture ... until now. Perfect recipe, so easy follow and the results are amazing. Thank you.
Our pleasure, always great to read comments like this! Glad we could help - Lee
I love how you instruct viewers to wash their hands after handling the raw chicken.
Damn! Put garlic and onion with marinade . You need to do better with instructions
Hello This dish looks so delicious & appetizing. Thank you so much for sharing this wonderful recipe.🤩👌👍🙏
You're welcome! - Lee
Keep doing what you're doing!
I think I have just learned to wok again.
What is the best & at the same time hopefully healthiest oil to be frying with in a wok ?
I tried so many times to get the takeaway noodles can't ever do it tried Chinese salt with light and dark soy sauce ,it's just no were near,it taste sour.can you do a video.
Check out our channel, we have plenty of noodle recipes! - Lee
@@SchoolofWok I need the take away one, I know it's prob not authenticate,but it taste so good
So I spoke to a few ppl and they say there is another Ingredient that is used but no one says! Can you tell me?
What does everyone do with the excess cornflour? It has touched raw chicken, so surely you can’t just put it back in the cupboard?
Put it in a zip lock and store in the refrigerator for the next time around
Love this recipe. Look easy and delicious.
Thanks! - Chris
That British accent is distracting me.😅
Would you rather we dub it over like a martial arts film from the early 70's? - Lee
@@SchoolofWok😂 Great response!
Next on my list. Thank you, you have really helped expand my cooking skills.
he sounds like he stole someones accent
the "wrap around" motif is strong and I think helps translate the perfection of the technique into language some more people can understand. Cheers!
This looks so good. Can’t wait to try it. Just need to pick up some green onions and garlic. You got a new sub!!! Thanks!!!!
❤🎉🎉🎉❤❤🎉🎉😮😮❤❤ LOVE IT THANKS I WILL REMEMBER THIS FOR THE REST OF MY LIFE.🙃
Most helpful!
us over the pond would also season our corn flour.
When you're hungry but broke 😂
Just made this and it turned out absolutely perfect, thank you.
i think a channel programme should be in the offing! thank you
I think I would add some xaoxing cooking wine to the sauce, and put in the spring onion when I was tossing it so they don't wilt .
:)
Yum
Awsome 😁👍
Why do they call it corn starch or corn flour when the ingredients clearly state it is potato starch? At least it is in Australia.
Just bought my first wok.. This will be my first dish.
Email me a bite of that.
Excellent. First video I've seen from you and I really enjoyed it. Thanks😊
Looks delicious, I think I'll do this with some chili added!
Made this for my wife for dinner, she loved it, served it over rice, delicious
I might try adding the onion towards the end, but can't wait to try.
Is this a good place to comment on altering your recipe ?
Not the ingredients or the fact that I did it without a wok, used ginger powder and garlic granules, drumsticks dowsed in corn starch - fried 6 minutes on 4 sides - with a lid.
Awesome dish Jeremy. Quick and easy
Sounds delicious! - Lee
Can the crispy chicken be air-fried?
I've been cooking for 50 years & you should heat up the glaze first & get it thick before you add your green onions because with your method, you burn your onions & lose that green spring onion flavor!
thx for recipe greetings from over the pond
So glad I bumped into you - subscribing right away!!!
Welcome! - Lee
What kind of oil do you use.
HELLO!!! - An OIL that has a HIGH SMOKE POINT & LOW POLYUNSATURATED FAT CONTENT like PEANUT or GRAPESEED OIL is BEST; I PREFER PEANUT OIL…
We use vegetable oil for our recipes, but any high smoke point oil should be good - Chris
Making this later in the week! Thanks!
what kind of oil do you fry that in?
Hmm, I would add some chili flakes to the sauce. LOL
Sounds like a good addition! - Lee
That just has to be delicious. Could be made with pork also?
Yes
Love it ⭐️
Thanks! - Chris
can you fry them once then save them for another day and just fry up what you need when you want it? or will it be too cold and not cook properly on the inside? or does it need to be defrosted first before doing so? ideally i want to be able to do the first fry then freeze them for later then when i want some i can just pop them into the air fryer
That should work if you're air frying them later on. Perhaps try one defrosted and one straight from frozen! - Chris
Scallions and garlic bits look burnt, bro.
Not burnt, just slightly over caramelised - Lee
@@SchoolofWok Yes, like how my toasts were overly carbonized this morning.
Looks soooo delicious. Subscribed!! 👍👍😋
I’d bet some thinly sliced Thai chillies would go well in that
Absolutely! - Lee
THANKS
Would Uncle Roger agree ???? I would say so !!!!
He better! - Lee
Cheers, Jeremy, this is right up my street... I need to get a 13-inch pre-seasoned Wok from you 👍
You'll never look back! - Chris
@@SchoolofWok Cheers Chris. I have just ordered the 14" pre-seasoned wok, from your site. I had to check it was induction friendly.
Making this for dinner tonight, going for a spicier version. Thanks, redcoat!
Why is not same recipe as your crispy chilli beef
This would be amazing with the sauce we use in that recipe! - Lee
I was looking for a first date meal and this is it. Wish me luck gents, She's a stunner.
How did it go?
This recipe is easy and delicious, perfect for a first date even. I subbed pineapple for citrus juice in the glaze and have no regrets. My date on the other hand turned out to be a dud. Lots of women are good looking, turns out finding one with a brain is a greater challenge.@@stephenbachmann1171
School of wok! Love it! 😀
I don't get the double frying. So you take it out just ti put it back in? Please explain
The first time is to cook it mostly through. The second time is at a higher temperature to make it crispier
It just allows you to make it super crispy! - Lee
Ok
Is something like this possible with tofu?
You'd be better off using seitan or some other kind of meat substitute for crispiness! - Lee
Wot, no ginger?
Ginger powder - see above.
You can always add some ginger if you want to - Lee
That looks so delicious! Must try it. Thank you Chef!
Hope you enjoy it! - Lee
Great to see you again, mate!
Welcome back! - Lee
doing that tomorrow
Let us know how it goes! - Chris
can you use potato starch instead of cornflour?
Same question - I would think so?
yes you can. Any gluten-free starch is going to work similar to one another
That should work! - Chris
Nice.
You know it! - Lee
I assume lite soy is actually low sodium? What about the Dark soy??
Light Soy is not Lite / Low Sodium
Light and Dark are colours in this case; Dark is often a bit thicker, and much stronger in flavour
I love this channel
Thanks! - Chris
I. :-C
180 C is 356 F for us Americans who still haven't gotten around to adopting the Metric system BTW.
You burned the shit out of the scallions and garlic, and you used way too much corn starch on the chicken. C-
Looks good--going to try this with some seitan as I have a family history of Cancer and need to avoid the IGF-1 in meat. Thanks for posting
Vegan without oils please
You want vegan fried chicken without oil? Talk about a task! - Lee
Vegan roast oysters
@@nayanmipun6784 This really made me laugh, thank you for that - Lee
Oil IS vegan. Modify the recipe yourself. Use the recipe with no egg and just deep fry some vegs.
Plot twist… it’s cat 😂
I got two problems with this:
1) frying is unfortunately very unhealthy (although once in a while is fine)
2) vegetable oils are SUPER expensive in Europe right now due to them being mostly produced in Ukraine
Looks absolutely delicious.
yeah, I pay like 90€ for a liter of oil now, end times indeed.
There are good fats/oils and bad fats/oils- i did a little research its quite interesting if your into cooking and stuff- your body needs fats and oils- (but your right not something you have every day) and in Australia Canola oil is about $5 a liter -.
Why do chefs use such garbage ingredients?
Which ingredients are garbage in this video? - Lee
@@SchoolofWok seed oil is the number 1 thing every chef uses that is absolutely terrible for the human body. Corn starch is another. Basically anything that is highly processed is garbage. No offense chef. I’m seriously curious. I always wonder why chefs dont try to be as organic as possible when you have any and all ingredients at your disposal.
@@longsleevethong1457 We use vegetable oil here, not seed oil. Also this is a fried chicken video, so we are showing how to make a dry batter that uses corn starch. Not everything is healthy and obviously should be enjoyed in moderation or as a treat! - Lee
@@SchoolofWok all food should be enjoyed. the art should be figuring out the balance between healthy and enjoyment. It’s not mutually exclusive. The Chinese use sewer grease to cook cause it’s easy. Doesnt mean they should.
Is this available in real time voice mode as your slow motion speach is painfully bad 🤮
Your grammar is atrocious...you might consider withholding judgement of others.
Sorry, we forgot to take the cameras off of bay watch beach mode when we filmed this. Watch it in 2x speed for best results. - Lee
I knew watching this at 02:37 was a bad idea. Damn you, Jeremy.
Rookie mistake, never watch a cooking video at 2:37am. Unless it's a School of Wok recipe video, then watch them all day, every day! - Lee
Sir Jeremy, you written any cookbooks?!
Absolutely he has, have a look on our website www.schoolofwok.co.uk/shop - Lee