Looks amazing ! Glad to see you upload more videos Alex, I wish you a happy new year from Canada. You are one of my favorite cooking youtube straight to the point takeout recipes more people need to know about this epic channel
And a happy new year to yourself Maki...Thanks for the encouraging comment...I've never been one for big long intros they drive me bonkers hence the reason for the style i'm using...Thanks again pal..
Looks really nice do you run a takeaway or have you self taught? Also I have seen some recipes use custard powder in the batter? What are your thoughts..
Thanks Tom..I'm just self taught..I'm actually a delivery driver.. I work in few different takeaways..I'm frequently in and out of the kitchen so i pick up a few things...I learned from watching them..In the video i used some yellow food colour..As i said it's optional...One of the takeaways i work in use it mainly for colour but the rest don't...I'd never tried it before but was pleased with the results.....I spoke to the chef tonight in my own takeaway regards to custard powder and said he had never heard of it used in a batter..He's a good age and spent most of his life in takeaways and restaurants so i'm assuming he would know more than most..Obviously if you've seen it elsewhere then some may use it.. One person possibly saying that's what they all use is maybe not the case...I might even try it to see if makes any difference..I normally have my custard with apple pie and cream lol..
I don't think they fry Kung Pao anyway Graham your neck of the woods..Most i've seen don't fry..This how we make in Glasgow so you will be fine just to use plain chicken
Looks amazing ! Glad to see you upload more videos Alex, I wish you a happy new year from Canada. You are one of my favorite cooking youtube straight to the point takeout recipes more people need to know about this epic channel
And a happy new year to yourself Maki...Thanks for the encouraging comment...I've never been one for big long intros they drive me bonkers hence the reason for the style i'm using...Thanks again pal..
Alex, another excellent looking meal. If only I had smellivision. Great job.👍🇮🇪
Thanks once again Stephen,,
Looks really nice do you run a takeaway or have you self taught? Also I have seen some recipes use custard powder in the batter? What are your thoughts..
Thanks Tom..I'm just self taught..I'm actually a delivery driver.. I work in few different takeaways..I'm frequently in and out of the kitchen so i pick up a few things...I learned from watching them..In the video i used some yellow food colour..As i said it's optional...One of the takeaways i work in use it mainly for colour but the rest don't...I'd never tried it before but was pleased with the results.....I spoke to the chef tonight in my own takeaway regards to custard powder and said he had never heard of it used in a batter..He's a good age and spent most of his life in takeaways and restaurants so i'm assuming he would know more than most..Obviously if you've seen it elsewhere then some may use it.. One person possibly saying that's what they all use is maybe not the case...I might even try it to see if makes any difference..I normally have my custard with apple pie and cream lol..
yes stephen i think you are right but i still think Rangers will win the league.
I think you've maybe replied to the wrong thread Vadim lol...There can't be many Rangers fans in Glasgow called Vadim Russobotov lol...
@@ukchinesetakeawayrecipesbyalex oh shite so i have. mustve had a few beers that night. aye alex its a fake name i use lmao
Alex ok to make this without deep frying chicken? Wife dont like fried food.
Looks fab by the way
I don't think they fry Kung Pao anyway Graham your neck of the woods..Most i've seen don't fry..This how we make in Glasgow so you will be fine just to use plain chicken
@@ukchinesetakeawayrecipesbyalex Your right Alex very little deep fried apart from chicken balls,crispy beef.