HOW TO MAKE REAL TAKE AWAY Sweet and sour chicken in batter (pro.)
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- www.khoanvong.c... Sweet and sour chicken in batter. A type of chicken nuggets. Above link has recipe and instructions. Thanks for watching.
#sweetandsourchickeninbatter #sweetandsourchicken #chickeninbatter #takeawaysweetandsourchicken
Made these last night step by step and they turned out perfect exactly like my local chinese, even with the soft dough you get inside the balls. They were perfect !!!
Can't thank you enough, keep up the good work
Thanks for letting me know, now you have to share it so other people can learn too😊
Well msg has 13% sodium content, salt has 33% sodium content. Unless you have an allergy to it, there's no problem. People misunderstand it so it has a bad perception. Obviously because people think it is bad, you don't get chef endorsing it on TV. So even little is know about it. Alcohol and tobacco are proven to be harmful and yet people accept it. It's ironic that those chef don't use msg and yet pile in the salt and soy sauce which is worse. The key is balance !
I'm allergic I just leave it out
I love Sweat & Sour chicken balls. My local takeaway are very good but they've recently put their prices up rediculously so I'd love to be able to make my own. Re the MSG. I was told years ago that it was not good for you by a friend of mine who lives and works in China hence why I've never considered using it?
@@debbieb4668 I think you are just sensitive to it, like people are sensitive to dairy or eggs.
Very informative. Thanks for sharing, Lord-Jesus-Christ com
Ah thank you for all your videos. Brings back childhood memories of running around the kitchen when mum and dad are cooking
You made this look easy. What would have been interesting to see would be to see you cut one of the chicken balls in half so we could see what it looked like on the inside.
Okay will do that next time.
you are a great chef at well as a teacher. Thanks.
I have been your fan since 2011. 👍👍👍👍👍
My favourite food of all time!
Couldn't have put it better myself. People don't realise that lots of supermarket stuff have flavour enchancers. Even chicken stock has it ;-)
I like the way your stove is set up, blast furnace and cooks very quick.
you make curry sauce from the paste. You can use water or chicken which is made by boiling chicken in the water in a stock pot. Actually I just bought a stock pot from Morrison's for £14 :)
Always have this when i go out to eat. But now i can make it myself at home when ever and it is real easy. That is not to say i don't go out still to restaurants they got it down to a fine art! :D
"Be The Change You Want To See In The World." Thanks for watching:)
Khoan Vong no problem :D
Looks so good yum...I got large raw king prawns at home...gonna make these with them x
Sounds great!
It's amazing how something so simple to make tastes so delicious. 😊
yes.
thanks for sharing your technique and your recipe. you make it so simple but delicious!!!
+Aceof2Hearts You're welcome.
Thank you Mr Vong for this video, I will follow your batter recipe.
yes. the salt and pepper mix is there. you just sprinkle on the chips. I have a video uploaded if you want to look for it. The book have more detail
OMG, hubby and I have been trying for years to master the batter for Chinese Balls, and here it is. Thank you for your excellent videos and keep them coming. Have to a recipe for Spare Ribs in BBQ sauce please. :-)
welcome to my channel.
there is a bbq spare ribs video on my channel Kay.
+Khoan Vong, thank you Khoan, any recipe for the bbq sauce that comes in a carton like the curry sauce please ;-)
+Kay Wooldridge go to Qing Vong's channel. She has it on there.
Khoan Vong can you give me the recipe for the batter for fried shrimp.we get it alot and the batter has an excellant taste.and would love to be able to reproduce it. thanks ian
Wonderful technique !!! Looks so delicious. Love your English accent !!
Hi Khoan
Made this last night and was excellent - keep up the great work we all appreciate what you are showing us budding chinese chefs
Hygiene is of the utter importance thank you for a lovely dish. Delicious Khoan.
thanks
Ok, so you said this is salt and then you reached in and picked up a bit more white stuff. Could that be MSG, or more salt of a different flavor? Curious and confused here, because you didn't say what that was or is.
I made these today they taste fantastic thankyou for sharing your great recipes i would love it if you could do a takeaway style bbq sauce recipe thankyou keep up the great work
Thanks
I noticed you had a little difficulty keeping all the chicken submerged in the oil at the same time, in the restaurant I imagine the balls are cooked in a deep fat fryer until set, then finished to order in a fryer at a higher temperature?
i sell black pepper dish in the shop. I use coarse black pepper. It is strong enough, I don't make a sauce of it. I tend to use half teaspoon per dish to get enough kick to it.
I like how you don't sabotage the crispy batter and serve the sauce separate from the chicken
thanks
Very slow but thank you for your knowledge and now i will try to make chicken balls myself.
love to watch your videos and your cooking style. I always love to eat and cook so your video inspired me to cook and try new dishes.
keep cooking sir...
+srabani nandi das Thanks for watching Srabani :)
Sorry to confuse you. the 2 bowls one is salt the other is msg.
All the kitchens I see here in Chengdu have a very different level of cleanliness
Great video again Khoan. I'm going through some of your old videos and realise, once more, just how good they are. One thing Khoan...would I be able to make these balls earlier in the day and then put them in the fridge and then quickly fry them before serving? Thanks Khoan.
yes of course Dave.
Khoan Vong Thanks Khoan... I've already had the family around and everything was fine...Thanks again
Will do at some point. thanks for watching :)
You the man Khoan (rhymed it)
I didn't add eggs to the batter, it stayed crispy and delicious when I used this recipe. I fried them until they were dark golden, which made them very crispy. Try skipping the eggs :) I also added sesame paste instead of sesame oil in the chicken, but I don't know if it makes any difference. Good luck!
I am going to try this with chicken, and if I am good at it will do it with king prawn. Thanks for sharing ;)
at first I was like WHAAAAA he made it finally : P and than I realized its the same as your previous video called chicken in batter.mp4 but its fine thank you for posting it. As i wrote you in private the batter is soft like 2 min after frying. I add egg to the batter maybe this is the problem maybe the egg makes it squishy. If any one from the viewers can add theirs comments and experiences to this topic I would appreciate. Question is how to make them crispy so the crispiness will stay.
Thank you so much great job
Thats looks really good, I think I got me sunday nfl dinner now, and I will try rhis recipe tonight no lie, thanks man,
Terry Woodfin :)
Just like to say thank you Khoan I tried this method last Saturday I got good reviews and I now can do chicken balls thank once again I would just like to ask though how long do you keep them in the wok once you given them a their first battering I also added a twist to them put a couple of mandrin skins in the oven for 15 mins on 100 degree heat on a baking tray take the tray out peel off on to the chopping board, then chop down to like herb like pieces then sprinkle in to the batter then carry on with the method provided it gives a bit of a orange taste to them.
First time deep fried for about 5 minutes to cook.
Second about 5-7 minutes at around 180C to really heat it up.
Thanks again do you have a vblog for bang bang chicken please.
mark scotcher no.
Ok thank you Khoan.
Thanks for the vídeo. Cheers !!!
How is it puffy like that with no baking powder🙁🙁
self rising flour has baking powder in it
thank You Asmaa a lot it sounds very simple but maybe thats the secret ; ) I will try it and get back to you with results
Love your videos Khoan. Can you make these ahead of time, keep in fridge overnight, and re-deep fry next day? Does that work?
Simon Hillier sure, you keep it for few days in the fridge.
so hungry now
Hi can u pls make deep fried chicken wings with batter.... (Chinese style)
thank you very much
Brilliant, Keep them coming and many thanks
Would I have to do anything special to make a Gluten Free version of this or can I just use GF flour with baking soda or baking powder? Please let me know, my son has celiac disease and he misses these more than anything else (even pizza). Thank you!!!
not sure, I've only used gluten flour.
you can try using gluten free ones to see how it will come out.
@@KhoanVong Thanks, I made them and they were delicious! The only issue I ran into was getting the batter to stick to the chicken, regardless he enjoyed them tremendously. Thanks for sharing your recipe!
Thanks for these videos!
you're welcome.
Is that a skewer you used to move the chicken into the oil? Spoons drip batter into the oil, and tongs and chopsticks strip some of the coating away. I'm not sure if I have a skewer; what else could I use? A thin knife, maybe?
+Teguki X any thin stick will do. most people just use their fingers.
Hi Khoan, another Gem. As far as the flour goes do you use the green dragon brand of self raising flour? You didn’t get around to mentioning the type. But I’m going on the assumption you do. It’s used in most takeaways I’m aware of. But yes it’s a stunning if waist line expanding dish. I love it with sweet and sour veg, ie green pepper, onions, carrot, bamboo shoots and water chestnuts with a twist of 🌶 served with egg fried rice. X
Hi Jack your right any self rising flour will do, it’s more to do with getting it right with regards to what I’ve learned over the years. Maybe it’s just in my head that it tastes better, lol it does a nice banana or pineapple fritter too.
Great work I cant stop watching ur vids keep up the good work
Perfect
Can you use regular flour ???
it wont puff up then
@@TamaSifaga oh ok i dont know lol
My son has celiac disease and he misses these the most out of any food. I’d love to make these for him. Can I just substitute regular self-rising flour with gluten free self-rising flour or will I have to modify the recipe for it to come out right? Also, what kind of oil are you cooking in?
Thank you very much! I can’t wait to make this for him:)
I've never tried gluten free flour, not sure how well it will rise though.
thats a great job Khoan i will be trying that asap thanks
You will like it. Have you seen my sweet and sour sauce upload. You may need that for the dip.
you must be working Khoan i just posted that yeah im gonna do the sauce too for sure . prob gonna do the beef chow mein for main course too. . thanks mate your a legend.
Is the cooking wine rice wine or normal white cooking wine?
I've tryed making this chicken. But it doest fluff up like yours. What can I do?? Please help
+Brian Bridges did you used self raising flour, and what oil temperature was it when you put it in to fry.
water to flour ratio should be around 300ml water to 300g self raising flour.
oil temperature should be around 170-180 C
mix the flour and water well...maybe with a mixer.
that's all you need.
No egg in the batter?
no, not needed.
yes.
All your videos are really good and I love the fact that you`re in your takeaway kitchen. What take away do you run please?
Vongs kitchen😊
Hi,
Can I use plain flour when I don't have self raising flour? Looks so yummy and thanks for the cooking instructions. Nelly
Only if you add baking powder in it. Try 10g if you use 100g plain flour. Otherwise the batter will be flat.
Hey Khoan what method do you use to sharpen your cleaver
Which brand of self-raising flour do you prefer to use for this dish?
green dragon brand...or just tesco or asda brand will be adequate :)
khoan vong ,love your recipe for chicken balls very very nice just wondering if you can put up a video of (chow mein) your style!! & thank you for uploading videos
I got plenty of chow mein on y channel. Thay are how I would cooki it.
I bought your book.. Thank you for that .
Khoan what happened to your website or blog it’s not on google anymore?
I forgot to renew my domain name when I went on holiday!
It's got deactivated. I'll sort it out when I get a chance.
Khoan Vong ok i was gutted when I couldn’t find it you and your wife are great chefs keep up the good work 👍🏼
I had to revert back to original name if you want access to it; here's the link vongskitchen.blogspot.com/
chicken came out good, but the batter was a bit soggy how do i prevent this, i used rapeseed cooking oil to deep fry
FIRE Add just a little more water. Deep fry once as normal and leave it to cooled down before fry again for few minutes.
Khoan Vong Ok thanks alot for quick response, will try!!
What kind of flour did you use ?
self raising flour
thanks :}
Is it the same batter for sweet and sour pork? Could you do a vid pls!!
I have shared your TH-cam page with Facebook friends and family :)
Thanks elvislad😊
I think i just got couple more subscribers👍
I'm thinking of buying your book, your recipes look great... My daughter loves salt and pepper chips is it in your book?
How important is the msg? and if so where can you buy it from? Khoan Vong
you can leave it out...don't worry about it too much.
but if you do happen to get some from a Chinese supermarket, you will notice the difference...big dufference.
new Sub :) going to be attempting to make Salt N chilli chips tonight hopefully i can make these and make salt n chilli chicken balls 😂
Good Evening Khoan,, what else can u used instead of potatoes starch??
you can try corn starch Joan.
Great video but in other video's shows they cook the chicken first in boiling water before they batter it!
do they?
Thanks for the upload Khoan!
please post a video for fried chicken wings I would love to try them also
can you substitute corn starch if potato starch is not available???
+asian apache yes.
+Khoan Vong Thank you very much. God bless you.
How long will the batter keep in the fridge ??? Thanks.
unused batter can't be kept in fridge. Best to use is all up or discard.
WE LOVE UNAMI.....!!!!!! 😃
Do you recommend any brand of self raising flour?
Not particulary, although green dragon brand is a popular choice among chinese chefs,
@@KhoanVong I have been using Green Dragon and I find its really good but its expensive compared to supermarket flour.
thank you thank you thank you.. mine didnt look as amazing as yours but they were still good =>
+Dorothy Ishida you're welcome Dorothy :)
do a video on how to make curry sauce please
Recipe only in my e-book.
it's in my e-book :)
Hi Khoan, any chance of a Black Pepper Sauce Recipe?
Regards...
Is that Corn meal?
Would love to see you do a vid on how to sharpen a cleaver khoan ;)
good!
Yum
Is there a substitute for MSG?
+HentyROCK not really, some people use chicken stock instead. but that has MSG in the ingredients among other things.
just leave it out if you have issue with it.
Me puedes ayudar en las recetas en español
Can you do one for almond soo guy??
I need to find a recipe for it first :)
Good stuff thanks
What was the flavour in the batter?
MSG (Monosodium glutamate)
i wouldn't say its great but i agree its not all that bad along as you not eating foods packed with msg all day every day
true but most things won't do you any harm as long as its in moderation.
racism?
this guy knows nothing about MSG. in fact, he says so, by saying, "little is known about it". this is not true. it is a MAJOR problem, and it's not at ALL because of the sodium content. but he is a chef, not a doctor. so he will feed you whatever you ask for, and not concern himself with any health research. after all, he chose not to be a doctor, but to be a chef. do your research. restaurants always take shortcuts, and MSG is a shortcut to flavor, in batter, sauces, noodles, egg rolls, and everything else. you can make DELICIOUS food without this DEADLY ingredient. it affects your moods, the communication from your stomach to your brain that you have had enough food (which is why people who eat out [especially at buffets] are huge), and it has many other ill effects. it is _not_ necessary, in a restaurant, or in your kitchen, but it is used as "flavoring", just as he stated, but you can do it without it. restaurants always cut corners to save time. think on it. one chef has to prepare many dishes all day, and hopefully, they employ more than one chef, if not 4 to 5 chefs for a large restaurant, and let's say that they did have this many chefs? do you think they would be likely to have _more_ time, or less?? restaurants just don't spend the time to wash, peel, cut, and boil different fruits and reduce slowly for full, complex flavor, which time-saving intention is also why they use high fructose corn syrup and corn starch (these both have the same effect in the body) because reducing a sauce for thickness takes _TIME_ so you evaporate water, but don't scorch and ruin flavors, but corn starch thickens any sauce immediately.
take the time. as it is, you are eating fried egg, flour, and starches that coat your arteries with plaque, and spike your blood sugar like crazy, harming your pancreas, which will eventually give out (this is a description of diabetes) and not supply natural insulin, which is not the same as harmful _synthetic_ insulin, which can cost $1,000 or more per month, (not to mention waiting at the hospital or paying for doctor's visits just to get it prescribed), while it causes you to age quicker, and increases the risk for heart disease, stroke, and heart attack. we all eat these foods... but do they have to be WORSE for our bodies with these ingredients that are often hidden or unmentioned for a _reason?_ lastly, the enzymes and many other RAW nutritional elements in raw vegetables _REVERSE_ the effects of eating these types of fried foods. so EAT them... but... just increase your raw food intake.
don't believe me? search Netflix for documentaries on raw foods and dead foods, and what they do and don't do for our bodies. and in the process, you will learn what medications do and don't do for our bodies.
Soooo, the msg that's found naturally in veggies is bad for me? Yet doctors keep telling us to eat vegetables, right?
How bout you take your foil hat off, & go do some actual proper research - not just throw some cockamamie bs about! 😒
Really?.. not much to it. when I run out of videos to upload I will do one LOL !
We're is ur restaurant
+Jermaine Abbott Hull, it's a take away
cooking wine..if you haven't got any white wine will do:)
well its saturday night and theres no need to go to the takeaway when i can do my own, so im doing your chicken in batter sweet and sour sauce, salt n pepper chicken wings, and special egg foo yung
brilliant! Thanks for using my recipe:)
a knife sharpening stone.
:) will do. Please share channel .
I see yours was considered done after 3 mins.
No that was just the first time. Will have to deep fry again.
Thanks for that info Khoan
I wanna take lessons from you
Keep watching.. thanks
Isn’t msg bad for you?
Steve Prince no that’s not a useful or correct answer. Anyone else?
Steve Prince no that’s not true mate.
Steve Prince Has a time else got a better answer that stevs , I’m doubtful of his answer lol
Steve Prince lol he doesn’t know about msg you know, getting muted..