chicken in batter
popular meal in the shop. Similar to chicken nugget but with whole chicken breast slice to small pieces. batter is made with self raising flour mixed with water. deep fried in vegetable oil. Usually serve with a pot of sweet and sour sauce. Most customer order this meal call it sweet and sour chicken.
When deep fried check oil by looking at the bubble when you put batter in. The bubble should be steady stream. If too quick, it means the oil is too hot. If too slow, oil not hot enough..it will not rise properly. If put in right temperature it should rise in about 5 seconds.
35 Responses to “chicken in batter”
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I love your videos and have learned so much from you Khoan….you are a
pleasure to watch and I really am enjoying the dishes …its great to see
an expert at work thanks so very much for sharing your knowledge with us
:-)
msg and 2 chicken balls plus a glass of water =5 chicken balls.
ok slow up is msg bad for ppls weight?
Looks like a bunch of fried mice. LOL
Hi Khoan. This recipe appears in your ebook (which is excellent) but I was
hoping to find one for pork balls. Is the same batter and technique used?
How would you prepare the pork ahead of frying it?
pork is the same method if making the batter. pork takes long time to cook,
so best to cooked the pork first then deep fried.
+Khoan Vong Thanks
Hey chef, wanted to know something. We have chinese restaurants that have
manderin chicken and manderin duck. Its with a brown sauce not with
manderin oranges. Are you familiar with this. If so please demo it for
me….. Thnx. I’ll do a search to help u to see if i can find anything
about it. Other areas ive lived their version was with the manderin
oranges.
not really.
Very Nice and Well explaned! Thanks.
+Judith Dekkers Thanks Judith:)
I couldn’t hear in the video how did you make the Sweet and Sour Sauce?
there is a sweet and sour sauce on my channel. that have all the detail
recipe.
look in the sweet and sour playlist.
Chef, could you show me how to make dim sum beef tripe? Thank you so much
for all the videos you posted. Looking forward for more.
+Tieu O’Brien Can’t really get it in Hull Tieu. Maybe when I can get hold
of some I will make a video on it.
Hi chef, im new here, can you tell me what type of wine you used?thank you
in advance
i use rice wine or shao xing wine.
shao xing is more well known so i always tell people to use it if they can
get hold of some.
thank you so much chef
Thanks 4 sharing Chef!
+TwoChainzzanaWang you’re welcome.
Brilliant mate
+pisswobble Thanks 🙂
+Khoan Vong is this in hotwok??
great video! It made me very hungry, lol.
Need to try this
great!! I used to do 20kg every Monday morning for my Sifu exactly the same
way!!
+bigbillysbeard 20KG ! that is a lot!
Great simple video. Thanks Chef, subscribed.
+Pete Walsh Great ! Thanks for subscribing Pete 🙂
what powder did you add to the chicken strips ?
Does the chicken fro inside is cooked well?
yes
thank you! this my favourite asia meal!
in the scotland our local chinise takeaways call these “chicken balls”
You added two white powders from the stove into your batter, what were
they?