Posted by on Jun 18, 2019 in Main Courses | 35 comments

chicken in batter

chicken in batter
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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.

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”

  1. steven gay says:

    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
    :-)

  2. kevin bennett says:

    msg and 2 chicken balls plus a glass of water =5 chicken balls.

  3. Aaron Sinuhe says:

    Looks like a bunch of fried mice. LOL

  4. Tim de F says:

    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?

  5. docoluv9 says:

    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. 

  6. Judith Dekkers says:

    Very Nice and Well explaned! Thanks.

  7. Brian Bridges says:

    I couldn’t hear in the video how did you make the Sweet and Sour Sauce?

    • Khoan Vong says:

      there is a sweet and sour sauce on my channel. that have all the detail
      recipe.
      look in the sweet and sour playlist.

  8. Tieu O'Brien says:

    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.

    • Khoan Vong says:

      +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.

  9. Dank Donkerson says:

    Hi chef, im new here, can you tell me what type of wine you used?thank you
    in advance

  10. TwoChainzzanaWang says:

    Thanks 4 sharing Chef!

  11. pisswobble says:

    Brilliant mate

  12. chill3n456 says:

    great video! It made me very hungry, lol.

  13. Aimee Wenepay says:

    Need to try this

  14. bigbillysbeard says:

    great!! I used to do 20kg every Monday morning for my Sifu exactly the same
    way!!

  15. Pete Walsh says:

    Great simple video. Thanks Chef, subscribed.

  16. iAmLockin says:

    what powder did you add to the chicken strips ?

  17. Roberta Sillato says:

    Does the chicken fro inside is cooked well?

  18. blue sky says:

    thank you! this my favourite asia meal!

  19. Darzo - Editor says:

    in the scotland our local chinise takeaways call these “chicken balls”

  20. santolify says:

    You added two white powders from the stove into your batter, what were
    they?