Youtor
Crispy Chicken in a Peking Sauce
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=pFkubxJMjDs
Peking is an older spelling variation of Beijing and is associated more with crispy duck which is characterized by its thin, crispy skin.This style is basically what takeaways would serve in the UK and always with crispy chicken and more suitable for the UK palette • • Recipe • 2 chicken breasts cut into bite sized pieces • Sauce • 2 tbls Worcestershire sauce • 2 tbls Lyes golden syrup • 1 tbls shaoxing wine • 1 tbls spoons hoisin sauce • 1 tsp oyster sauce • 1 tsp light soy sauce • 1 tsp dark soy sauce • 1/2 tsp sesame oil • 60 ml tomato ketchup • 3 Tbsp brown sugar • 80 ml water • 1 tsp cornflour • Combine everything and set aside • Method • Season the chicken with • 1 tsp salt • 1/2 tsp sugar • 1/4 tsp white pepper • 1 egg • Set aside • In a separate bowl add • 1 cup potato starch or cornflour and • fully coat the chicken • Fry in vegetable oil Temp 150 degrees for 10 minutes • or until golden brown • Next heat up the sauce and fully coat the crispy chicken in the sauce • and serve. • My E-books are NOW £5.99 each.This is the link for VOLUME 1.https://payhip.com/b/DXFWV • Link for volume 2 https://payhip.com/b/hqpKL • Just click on the above links for instant download • Email [email protected]: https://www.patreon.com/AlexwilkieTak... • BOUT ALEX • Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways • as a delivery driver for the past few years or so. • Most of what he's learnt is just by watching the chefs.. • In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob. • I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil • creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma. • Even without an industrial heat source you can still create some amazing food. • The most important part is using the correct condiments • My subscribers are testament to that which i'm pleased about. • Below is a list of products i use,condiments,essentials tools etc • Eastman Outdoors 90411 Portable Kahuna wok Burner..https://amzn.to/38y1ifs • Chinese ladle..https://amzn.to/3ByCX5w • London carbon steel wok.https://amzn.to/38AdAUm • Chinese Chefs Knife (cleaver ).https://amzn.to/3yEYaJo • Chinese Caramel sauce..https://amzn.to/2Vc0oCa • Shaoxing wine..https://amzn.to/2Vb3IgQ • Lee Kum Kee dark soya sauce..https://amzn.to/3tnwHeh • Lee kum kee light soya sauce..https://amzn.to/38BG2Wg • Lee Kum kee Panda oyster sauce..https://amzn.to/3zBlHfr • Lee Kum kee sesame oil ..https://amzn.to/3kLET41 • Lee kum kee garlic chilli sauce..https://amzn.to/3mSex2W • Lee Kum Kee chilli bean paste https://amzn.to/3BBTxBI • Jimmys sate sauce..https://amzn.to/3BCvTox • Knorr chicken powder..https://amzn.to/3zBTKEe • MSG..https://amzn.to/2VgE36E • Sambal paste..https://amzn.to/3yFdHZA • Lee kum kee black bean garlic sauce..https://amzn.to/3jCx41a • Lee Kum Kee black pepper sauce..https://amzn.to/3yCIuWR • Lee kum kee Hoisin sauce ..https://amzn.to/3DHJoW0 • Lucky boat noodles thin number 2..https://amzn.to/3DF3srT • Lucky boat noodles thick number 1..https://amzn.to/2WPG1LV • Potato starch.https://amzn.to/3jGyV5e • Fermented red bean curd..https://amzn.to/3zHOMpF • Dehydrated Garlic..https://amzn.to/3kO4NE8 • Daisho Yakiniku Sauce..https://amzn.to/2WXCCdW • Lobo Satay seasoning..https://amzn.to/3DPq3Ca • • #pekingsauce
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