Cantonese Fried Chicken Wings
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- Опубліковано 2 чер 2024
- Fried chicken wings! A modern dai pai dong mainstay, this is one of those dishes with not much of a clear 'standard' per se, so we wanted to teach you two versions.
0:00 - Where does Cantonese Fried Chicken Wings come from?
2:30 - Lum Choon style Fried Wings
5:22 - A note on "crispy"
6:14 - Fermented Bean Curd Fried Wings
8:00 - You can also steam Furu wings!
LUM CHOON STYLE
For this wing, potato starch is preferred but tapioca starch will also work. Corn starch can substitute but will have a slightly different effect.
* Full chicken wings, 6 (or, twelve flats and/or drumettes)
* For the brine:
Salt, 10g or ~2 tsp
Sugar, 15g or ~1 tbsp
Chicken bouillon powder (鸡粉), 5g or ~1 tsp
MSG (味精), 1g or ~1/4 tsp
White pepper (白胡椒粉), 2g or ~1 tsp
Soy sauce (生抽), 20g or ~4 tsp
Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 20g or ~4 tsp
Fish sauce (鱼露), 20g or ~4 tsp
Water, enough to submerge, ~2 cups
* To coat:
Marinade from above, ~2 tbsp
Potato starch (土豆淀粉), enough to coat, ~1.25 cups
Additional potato starch right before frying, ~2-3 tbsp
Mix the chicken wings with all the ingredients from the brine. Soak in the fridge for at least 90 minutes, and up to overnight.
Next day, drain the wings but reserve the marinade. Add the drained wings to a large basin or stock pot together with two tablespoons of the marinade. Mix. Add a bit of potato starch to make a sort of ‘brine slurry’ that can roughly coat the wings, then add enough starch so that everything’s visibly ‘dry’ when you toss it (will need a rather hefty quantity of starch). Toss well to coat, then set aside.
Get a wok of oil up to 160C. Right before adding in the wings, add 2-3 more tablespoons starch and toss again. Knock off any loose starch, then add in the wings.
Fry at 140C for eight minutes.
FURU FRIED WINGS
With these wings, feel free to use cornstarch if that's what you have on hand.
* Flats and/or drumettes, 10 total (or, five full wings)
* For the marinade:
Furu, fermented beancurd (腐乳), 1 piece
Mijiu rice wine (米酒) or Sake or Shaoxing wine, 1 tbsp
Soy sauce (生抽), 1 tbsp
Sugar, 1 tsp
Salt, ½ tsp
White pepper powder (白胡椒粉), ½ tsp
* To coat:
Egg, one small (or half a medium or large)
Potato starch (土豆淀粉) or cornstarch, enough to coat, ~1.5 cups
Additional potato starch right before frying, ~2-3 tbsp
Mix the chicken wings with the ingredients for the marinade. Marinate for at least three hours, and up to 48.
Dump the wings together with the marinade in a large basin or stock pot. Crack in an egg, then add the starch in the same manner as above (thin slurry, then enough to dry everything out).
Get a wok of oil up to 160C. Add in the 2-3 tablespoons of extra starch before frying, and toss to coat again. Knock off any excess starch before dumping in. Fry for 7 minutes at 145-150C. Remove.
Optionally fry the wings again right before serving to further crisp things up. 185C, 30 seconds.
______
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - Навчання та стиль
![Chinese Salt and Pepper [Anything]](http://i.ytimg.com/vi/sO0SXMO4mC8/mqdefault.jpg)
Hey guys, a few notes:
1. So looking at the footage side by side - my wing vs Lum Choon’s - I think I might have been a little guilty of otherthinking things. In some of my earlier tests, I simply tossed the brined wings with a bunch of potato starch and deep fried them without thinking too much on the issue. Steph said that those batches were very close to Lum Choon’s, but somehow in my mind’s eye I remembered something a bit crispier. The ‘make a slurry, then coat’ move gets things a little crispier (as it does with the furu wings), but I think I might’ve overdone it in the video. Apologies. Our version was still quite tasty, but if for some reason you’re an (ex or current) Shunde-ite and also familiar with Lum Choon… maybe forgo that ‘slurry’ bit when coating to arrive at something closer to theirs.
2. Note that an overnight brine makes the wings *very* tender, moreso than Lum Choon’s. My best guess is that they start thawing the frozen wings in the morning, mix the brine in directly with the thawed wings (thus the reddish hue) in the late afternoon, coat in batches, then fry to order.
3. For those China based, this is the information for Lum Choon: “凛全大排档” (地址：安源路北区桂畔文化广场西侧约90米) m.dianping.com/shopshare/iTpFgy6Vqep46A1u Order the fried chicken wings, a pork meatball congee (their’s is very good), and a seasonal stir fried vegetable. Across the street there is a convenience store that sells 玉冰烧, a rice wine local to the Sze Yup region that’s *probably* the best mijiu there is (fermented with pork fat!)
4. Although I guess, China’s started issuing tourist visas again, so if you’re thinking about going definitely add Shunde to your list. Fantastic little food town, very walkable/bikeable. Avoid going around Chinese national holiday as the town gets pretty mobbed with domestic tourists.
5. Re the wings, feel free to ‘mix and match’ the different styles. Like if you want brined wings with the crunchier, egg based coating? Go for it.
6. Cornstarch can be subbed in directly for potato starch in the second version with the fermented tofu. For the Lum Choon style wings, I do feel that potato starch ‘clumps’ in a more pleasing way, but cornstarch would work in a pinch.
7. Apologies for the slightly weird ‘person-focused’ thumbnail, I know it’s not really our style. Unsauced fried chicken can be a tough dish to photograph.
That’s all I can think of for now. Might edit a few more in a bit :)
Great video, and I do love the thumbnail
The thumbnail is literally perfect.
The thumbnail is so wholesome.
It's cool. I love seeing the doggie and it makes sense he's even more revved up when it's fried wings on the table lol
😊
Cantonese fried chicken is a staple of Puerto Rican Chinese food joints. It’s sooo good!
Interesting! Looks like they use a thin egg + starch coating :) Would be interesting if anyone knows for sure, couldn't find all that much solid from a quick google
@@ChineseCookingDemystified I’ve never seen a Chinese restaurant in pr specifically call it or claim it to be ‘cantonese’ this person is reaching
@@bouldersmashing Either they recognize the style as being similar or they're just more observant and experienced than you. This is a weird thing to insist someone's wrong about
@@bouldersmashingCantonese cuisine is all over the world.
Almost 100% of emigrants from China has been from Canton prior to the 1980s. It doesn’t even need to be said. The only other regional cuisines from china represented here in the North American area can only be found in large chinatowns in NYC, and California area.
@@hahanosrryggl223 both wrong lol every Chinese restaurant here has fried wings and half chicken. It’s not the same as what’s in this video.
I love this channel. My husband grew up in between the HK new territories and the south of the US. Nothing comes closer to communicating canto food culture to the anglosphere than these videos.
認真覺得大陸在毒品抓捕的這方面比台灣真的好太多了
youtubeeem.com/AtLgXEOjxJm
給錢另闢蹊蹺 已經無法阻止對手當上職位 那就給更多的錢 新創一個更高的職位就好
Wow-
I made version #1 and double-fried-
It was super crispy and one of my guests
Said it was the best fried chicken he ever had
I gotta agree-this was really really good buddy
😋
Looks delicious! 😄 In Singapore, a popular type of fried chicken wings is fried prawn paste chicken wings 虾酱鸡翅. Prawn paste is quite salty, so no salt or little salt is used for the marinade. Prawn paste has quite a strong smell of seafood though, so some people might not like it. If you like seafood, please try it when you can find prawn paste conveniently.
Another more complicated version of fried chicken wings is to remove the bones from the mid-wing, and fill it with minced prawn and/or pork.
Oh wow, finally I can attempt to recreate the chicken wings my favourite local Chinese takeaway used to make. The second recipe you showed us seems to be a dead wringer for the ones they used to make, the only difference was that they added a bit of madras curry powder (of all things) to the dredge and it made them so irresistible. At $2 NZ a pop they were so affordable I would have to satisfy my craving for them while waiting for my standard takeaway to be prepared. Thanks guys for the recipe! Much love from NZ!
a dead winger.
Hi...you guys are food scientists! Everything you cook is very educational like no others! We're so lucky to have you in UA-cam! May I request for you to educate many of people out there especially the westerners are so freaking out about 'MSM'! Thank you!
This is literally the best kind of fried chicken. It’s chicken I actually crave for.
To be honest...the best chicken wings i ever aet were the ones i got at the street BBQ in China where people rode along with bikes in the evening with already glowing charcoil in baskets then set up a BBQ station
and you could choose skewers with bread tofu octopuss mushrooms beef joints and naked chickenwings. These naked chickenwings spiced with their bbq mix or paste were the most crispy and delicious ones i ever ate so far. Because in nearly all restaurants or fast food chains naked wings are always soft and without taste.
Here in the philippines, we call that O-kiam chicken. Difference is we add generous amount of chopped garlic in the marinade. we also use a mixture of unbleached bflour and cornstarch although potato starch or sweet potatoe starch will also do. Yummy, and you can smell it a mile away
Speaking of a mixture of flour and cornstarch, is it also a common approach in the Philippines to mix wheat and root vegetable flour when making cakes and desserts? I saw this practice in some cooking videos, not sure if it's a general thing or more of a personal thing.
@@ChineseCookingDemystified local deserts and snacks usually uses sticky rice flour. I havent heard of a local snack or deesrt using two types of flour before but i'll check
Edit: Oh yeah we also use cassava flour for making cassava cake, and also ube flour to get that vibrant violet color
Back in the late 80's there was a Chinese restaurant here in town that became my favorite go-to place for really good Cantonese style Chinese food. It was run by an older man and his wife who did the cooking, and their daughter who ran the front end of the house. They served a fried chicken wing (whole) that when compared to good western style fried chicken, was in a class into itself. Every dish was consistently the same and always excellent. Then years later when the couple became too old to cook, things started to change. The menu became heavy with premade IQF knockoffs of cheaper products of a much lower quality.
I then quit going there and then started to teach myself how to make my favorite Asian foods. As to the fried chicken, I settled on the Thai Muslim Hat Yai style chicken that is my all time favorite fried chicken.
The recipes demonstrated here have many of the components of the Thai style.
The first kind of method 'Su' is probably similar to the Taiwanese style of fried chicken that I order from a place near me.
It's super juicy and melt in the mouth, with a light crispy coating that to me has a slight sweetness to it. It is now my Go-to place when I fancy fried chicken.
I think I know the dish you're referring to, Yan Su Ji, salt crispy chicken? And yes it's got Su in the name hahaha
武器呢？大毒枭不都是有军队的？有大量军火的
youtubeeem.com/4WfweH251j8
囂張沒有若魄的久，做人不要太囂張，剛好就好，真的，是肺腑之言啊
We just bought two packs of chicken wings, since they were on sale.
Now I know exactly how I'm going to prepare them!
Thank you for two *VERY* tempting recipes.
Grew up with these in the 80s and one of my all time favorites! I do believe the 'origin story' for Cantonese fried chicken Wings has multiple paths, which is not uncommon. This is the story I heard from one of my uncles. Very early days HK McDonalds sold fried chicken drumsticks which was hugely populair among kids. KFC wasn't a thing at that time, and as I just googled the dates, apparently they were in HK in the 70s but closed shop very quickly as according to a 1975 NYT article they weren't selling.... But anyways, to fight McD in the kids-segment, Cha Chaan Tengs put Fried Chicken Wings on the menu (only the wings, no tips or mini drums).
As for the recipe, it's basically using the one for sweet & sour pork, but subbing wings for pork. The crunch is derived from soaking potato starch in water and only using the solid/gooey stuff on the bottom. Even the usual condiments are just ketchup (them McD origins :D) or sweet & sour dipping sauce.
Obviously the Cha Chaan Tengs lost that fight in the long run, but Fried Chicken Wings (only) became a staple food when your kid has a birthday party. Ironically all due to good old McD, which also made KFC's revival possible later on...
You're making me hungry, why am I watching this at 1:30am? 😅
We needed this. The world needed this.
Has to be the cutest thumbnail on the channel
I really enjoyed the video and the recipe looks delicious and so healthy, cannot wait to try it.😋
I don't get how people can like a super duper batter fried chicken and like it's 20% batter and whatnot because I get it adds crunch and flavor but the thin crispy one is so much better all in all. You can still add more flavor if that's the issue but you could also just double fry for an extra crunch/crisp. But yeah thin and crispy for the win.
Very good effort. thanks for the recipe and analysis too.
Reminds me of the Fried Chicken our local Chinese-Filipino fast food Chowking serve here in the Philippines.
If Jollibee's Chickenjoy is our western style king of fast food chicken, Chowking's Chinese style Fried Chicken is the Chinese emperor equivalent. Hahaha
But the light crispy whole chicken from Max's and Classic Savory are bangers too.
I remember as a kid in NYC there was a street cart that used to do fried chicken wings in chinatown and they sort of looked like this.
Fried chicken is a universal food. All ethnicities and cultures have it and love it
I love your blue little oil pot with the handle. I wish I'd run across something like that!
Drinking beer while cooking, such a chef move. ^_^
i have been craving Wu Gok for weeks now, but i never knew what it was called growing up - thanks for reminding me of the chinese dishes in my youth!!
Chicken wings are my comfort food each time I have finished a semester of my master course. I will start planning what seasoning to put in the wings during the work of very stressful assignments.
Your dog is clearly excited lmao perfect thumbnail
This thumbnail is so cute!❤
Great meals
Oh wow so yummy
Nomnomnooom! Looking forward to this!
Lovely dog didn't think the air was delicious today :( Hopefully next time!
I mean, these both sound and look delicious, but how can you take that steamed chicken wing recipe and just toss it in at the end? That sounds _amazing_
lol we meant to take some footage and overlay it over the outro, then sorta... forgot
maybe we should just do a "how to steam chicken video"
@@ChineseCookingDemystified
*ABSO-FREAKING-LUTELY* !!!
That would be awesomly amazing!
Please do. Please....???
the cute doggo in the video ❤❤❤
3:32 socks and sandals gang rise up
definitely interested in the fermented tofu one - are there any seasoning adjustments you'd make (off the top of your head) if using the red kind? I'm banned from adding more jars to the fridge.
So for the red one, it might be better to add some five spice powder? In 'the book project' posts over on Patreon, we have a marinade under the Red Fermented Tofu flavor profile chapter that you can check out - the quantity there should be roughly right for the amount that we did in the video: www.patreon.com/posts/book-flavor-5-55000010
Then just use the coating method from this video :)
@@ChineseCookingDemystified Great video as usual. I know you mentioned that it's more common for home cooks to steam chicken wings, but how common is deep frying in Chinese households in general?
@@brandon3872More common than it is in the west, I think, but I wouldn't want to overstate it. Maybe think of it kind of like how grilling is in the USA - that is, in most households it isn't an *everyday* method... but it's quite common as a special occasion thing (traditionally deep fried foods were a festival treat, often with recently pressed oil), seen often enough in the context of weekend meals, and of course there's some hobbyists (like us) that set things up to have it around as an option.
It's still somewhat cold and not that cold, so socks and sandals it is.
@@ChineseCookingDemystified I'd just like to add it really depends where you are in the west. In Belgium, the home of french fries, most households have what we call a "friteuse", a homestyle frier. Deep frying is something we do at least on a weekly basis.
4:33 *That* is deffo a Winnie the Pooh honey pot worth of oil. LOVE IT!
lol what do you know
www.nicepng.com/png/detail/877-8771944_pooh-face-sitting-with-honey-pot-winnie-the.png
very good. Tks
4:33 that blue enamel coated oil pot...epic
I would be interested to see some traditional steamed chicken recipes. That method is new to me.
Alright, question time everyone. Which do you prefer: flats or drumettes?
Personally, I like the flats. I think they're more interesting to eat and have less of the cartilage I'm not really a fan of.
That dog is so stinking cute!
yummy food
you just described perfectly the complete difference between Americanized frying in restaurants, and frying in the South of North America.
Here our frying techniques use low heat as well, and it ends up being softly crispy on the outside when done the southern way.
If you were to go to Popeyes chicken however, you'd notice a completely different system the crust on the outside is tough and really crispy and they tend to cook chicken in a thicker layer of crust than traditional southern cooking.
Popeyes also uses beef tallow to fry their chicken
The “vocal fry” on the Richard Dryfus impersonator announcer is the hardest fry in the video
Very cool!! Thanks for the recipe!
What did you mean when you say fish sauce is a "restaurant ingredient" in Guangdong?
8:00 The doggo... So eager😂
Not sure if this is a western thing but since you do a lot of cooking with lard, you could also fry with lard, wagyu tallow (this is what Popeyes does), or duck fat. That should add some extra depth of flavor
glad to see you using megachef fish sauce! it's the best
Haha our all time favorite is Hanh Phuc (we'd get it imported on Taobao when we were in China). Megachef is definitely really good though too, so... now that we're in Thailand we find we don't seem to have much motivation to source that Hanh Phuc anymore ;)
@@ChineseCookingDemystified Thai fried chicken is no slouch either - give this a shot:
ua-cam.com/video/cIpiVkm3KAY/v-deo.html
In San Francisco they add some ginger juice and five spice powder too
That's more like it. Straight from the container. This is now more home cook meal. loved it. You guys just made us, lazy people proud.
Really curious about the mentioned steamed chicken recipe. Sounds flavourful and relatively heathier compared to rhe fried ones
Cheers.
You should've used that picture from Yi Yi where NJ takes his son to McDonalds!
Ah shit that would've been *perfect*
Lum choon wings were so good....Also compared to other recipes on this channel pretty uncomplicated if you skip the slurry thingy.
Delicious. And easy. But missing the Chef John ‘fork don’t lie’ test 😂…
And Cayenne.
Yum
My mom LOVES fried chicken wings
I only keep the red Wangzhihe (紅腐乳) in the house - would that be okay for use in these wings? I would also like to see you make the steamed version as I just cannot picture how that would look or taste. I like wings and want to make both versions of these, I normally don't have potato starch so I will need to look around for that...
Sure, but maybe add a little five spice to the mix, goes well with red furu :)
I've always wondered, why do you measure oil temperature with an IR thermometer when an instant-read thermal probe is much more accurate and not prone to material changes in emissivity?
This probably isn’t traditional but are there any dry spices or dipping sauces that you would recommend to pair these bad boys with?
I personally like them with seafood soy sauce, Maggi sauce, or good old siracha style hot sauce.
Would red fermented bean curd work for that second recipe?
legit!
Chicken and beer 🍻
Can you please make a video on pork floss?!
Are you guys sill in Bangkok or back in Guangzhou?
Hate crunchy, love light and thin crispy.
Speaking of 炸子雞 👀, would you consider doing a video on it?
Love your channel. Could you please put up the Chinese words and/or pinyin when you state Chinese terms in Chinese? I have trouble understanding what you are talking about. I saw in other videos you apologized for the bad pronunciation. No apologies necessary! But Id' just love to know what you are referring to.
The dog tap her hands and said where's my wings?😅😅
hmm something like har cheong gai chicken wings...🥰
I had and fried chicken and rice for lunch and then this came up.
😊
6:27 Speak about Mijiu wine. Have you tried Thai rice wine? Can it be substituted for Mijiu wine?
In the context of cooking, absolutely.
doh jeh!
What is that magical salt/msg/sugar box (at 6:34) and where can I get it?)
I got it on Taobao, it's a Chinese home kitchen standard~
I kinda don't recommend using egg as liquid in your coating. The result ends up to be a not tender coating rather than shatteringly crunchy
請問可以有中文字幕嗎
crispy > crunchy
Got a hot pot place here that sells some fire ginger wings
*taking notes* crispy chicken arms race
👍💜👍
as someone who vastly prefers light crisp, youtube's obsession with ruining the roof of your mouth lately is bizarre. Wish we had a way to distinguish between these two things in English so I could explain to people why I don't like fried chicken here but love McDonalds chicken nuggets.
Ah! "Crispy like a chicken nugget" would've been the perfect was to describe it. Ah well
2:36 That oil is darker than what I drain out of my car. Probably changed less often.
I'm guessing you two moved back to China 😊
What's your dog's name? :)
Who knew chlorofluorocarbons looks so delish
I am also a farmer in Iran and I would like to sell my products myself like you... it is better this way❤❤❤❤❤❤
not in BKK anymore?
Nah we're still in BKK. We stashed a LOT of footage before we left China.
In fall we'll start to do frequent trips back to China, and in the future we might end up splitting time between countries.
@@ChineseCookingDemystified great to hear your both doing great and still around BKK, Good places to eat.
lol then calling out UA-camrs for their obsession on crunchy. it's true!
Look at that thumbnail, I can't even...😭
I came here for the Mini Schnauzer 😊
su=flaky, cui=crunchy
When you inviting me over?
Almost dislocated the joints of the wing tips so they wont be standing poky
Ngl i got baited to watch by the schnauzer
CHIMKEN
I bought an Air Fryer... and now have a chicken wing addiction... Almost
6:55 An egg crack is an egg crack. You can't say it's only a half