Tender and juicy meat with a light and crispy skin — this is the Cantonese answer to fried chicken. Silas Li, a chef who specializes in Cantonese cuisine, shows us how he makes this classic dish. It looked super complicated, but we tried it! Did we succeed?
0:00 China’s answer to fried chicken
00:51 How to make it
02:38 Our turn!
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If you liked this video, we have more stories on classic Chinese chicken dishes:
Hainan Chicken Rice Isn’t From Hainan
https://youtu.be/4PZddZJqMTU
“Big Plate Chicken” Stew: Bringing Authentic Xinjiang Food to London
https://youtu.be/s7L4CcTJbUM
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Producers: Lisa Cam, Tiffany Ip
Script: Tiffany Ip
Editor: Mart Sarmiento
Videographer: Llewellyn Cheung, Hanley Chu
Narration: Tiffany Ip
Mastering: Victor Peña
#Friedchicken #Chinesedish #Chineserecipe
the best KFC- Korean Fried Chicken
kfc chicken is boiled mutant fowl
好脆的皮????
I think the most important parts are oil bath and basting
Would love to know what the seasonings are for the marinade.
I had the so called “best” fried Chicken in NY & LA and it is nothing compared to this style of fried chicken
Chef Silas: Its not that difficult to make. Anyone can do this at home.
Me: Uh, no thanks.
really good cooking technique actually
Let’s face it…if KFC is your go to place for chicken…then this will not be for you
What is in the marinade? Is the baking powder mixed in the marinade?
I'd prefer not to try it, cleanup seems like a nightmare
This is one dish that I will gladly have at a good restaurant
A lot better than fried chicken in KFC…
I could be wrong, but it looks like Chef Silas added the marinade/rub on the inside cage of the chicken whilst you guys rubbed it on the outside skin of the chicken. This could explain why your skin looked so spotty and different in comparison.
Also the part where he says 'Where you from?!' hahahaha too good.