Back in 1979 I had never really been exposed to Chinese cuisine, even at 24 years old. But I used to drive past a Chinese restaurant that was, and still is just outside of town on my way home from work. That is the place where I discovered S&S pork. I loved the taste but the pork was very fatty and half of my meal I spit out. That's when I went to the chicken, even to this day. They also had a dish that I loved, S&S pressed duck. It was fantastic, but I have never found it again anywhere. I moved away from that town in Washington State in 1982, but found incredible restaurants in Seattle's Chinatown where I could feed my S&S passion. That's where I discovered the wonders of Dim Sum! But That's a for another time. P.S. The best S&S chicken I've ever had was in San Francisco's Chinatown in 1996. Amazing!
Try using strawberry jam as the sweetener with pineapple juice adding enough vinegar for the sour. Nobody ever believes me when i tell them what i use in the sauce. Ive even used it on sweet and sour meatballs. Love this demo. ❤️👍🏼
Man Alive 😮. You are AMAZING 😮 I will be round in 5 mins for mine. 90,000 plus people,, thoroughly appreciate your menu's. I am ever so pleased for you.. Your wife and son , always knew you were,,,as you always sign of ..... THE BEST RIK 😘😘😘 Enjoy being the fastest growing cooking channel ,,on you tube 😘😘 Henrietta.😘😘
Oo this has always been my favourite takeaway dish since I first had it in the 70s I do make a version at home with out the batter but I will give your one ago , I love your carrot flowers 👌thank you Rik you are a star 🌟Amanda xx
I’d love to see you cook some yorkshire pudding, or Toad in the hole. I haven’t had either of them in decades! my Mum used to cook yorkshire pudding with a roast beef dinner, soooo yummmo! I’d love to know how to make it.
Hello! A favorite at home! I will make it; looks delicious! Thanks for sharing! Have a great day everyone! Rik, soon you will be reaching 100.000 subscribers!! Congratulations! Best, Cristina
Hey Rik, good idea to "revamp" recipes you did ages ago mate👍 I can still recall your chinese takeaway dishes from years ago😋 superb! especially the beef curry yummo! . Chicken balls would be my no.1 favourite takaway item ever! right, anyway... back to the rest of the vid now😋
This is a very nice, all-in recipe, if you like takeaway I strongly urge everyone to try this recipe. It's not that hard. The nice thing about doing it yourself is that you can make it a little fancier than the takeaway version. I usually will add some spices to the flour as well as nicely marinade the chicken. One trick that does seem to give better batter is to use Green Dragon flour which fluffs up even more than regular self-raising flour. As for the rice, I recently got a rice cooker and it's pretty useful since you can also use it to steam dumplings, so with some good prep you can have an entire Chinese meal for a fraction of a takeaway meal.
Great Idea to bring two or three older videos into one place, shows everyone how everything can be brought together as a fun packed takeaway style meal, AND, cheaper too !
I agree. Sweet & Sour Chicken (or Pork) with egg fried rice, rather than plain rice is a winning combination. I like to add a few chilli flakes in the stir-frying stage. Adding a few dry chicken balls at the end is a great idea for the crunch. Run the deep frying oil through a metal sieve and use a couple more times.
Wow! After subbing for a week or so I did my "Due Diligence" on Rik... AND *WOW* what a *MASTER!!!* He's used to cooking 400+ "ready meals" per day and still stays super chill... So much so Rik's almost Arctic.. "Why tha's a true Yorkshireman if I evva sin thi'" THATS why he's so chill..... *Si' thi' then on t't next dishes....*
@@BackyardChef Honestly - Your a true great Yorkshireman Rik! Or should we say a "Thai-d and Bound" Gent! 😉🤣 Can't wait to see you slip in a Boa dish in your Traditional British Series (which you've got me totally hooked!)
Hi Rik, this is by far the easiest recipe for this I have seen, I have tried many others without much success, but yours I will try and know everyone in my family will love it. I have watched a few of your other videos, it is a joy to watch someone who loves food as much as me. Thanks.
Love colourful dishes, so flavorful. Thanks for the tips to make this dish authentic and a success. Never attempted to make chicken balls on my own. Now have the know-how to make it in your simple style. Thank you.
My mother had a fried rice recipe she got from a comic book in the 1950s. It had onion and bacon as well. Over the years this grew to tomato, capsicum (bell pepper), zucchini, mushrooms, and whatever. A meal on its own.
Thanks for this video. I serve the sauce poured on top and that way the chicken nuggets keep crispy for longer. You recipes really are easy to follow, great value and taste amazing
That’s some of my favorite takeaways! I often make Chinese foods at home. You can put cornstarch in your breading to make it EXTRA crispy. 😊 Try some chicken powder in the rice too! Kicks it up a notch. My favorite is Knorr’s.
That looks so yummy I can't wait to make it. I always roast or microwave my chicken for sweet and sour but I'll try boiling them. Wonderful chef. Thanks Rik x
Fantastic video. Going to make the chicken balls and fried rice today, you are first person who I have seen saying about drying the rice in the pan . Looks amazing
I love sweet and sour chicken. This looks amazing. I'm definitely going to boil my chicken first before I use it in anything else. Egg fried rice is my favourite rice. I will be making this very soon. Thanks for sharing Rik.
Looks delicious Rik, I often make sweet & sour at home, but have never attempted the battered chicken version, thanks to your demonstration I feel confident enough to try it next time. Your bad for my diet Rik, was supposed to be having salad for tea tonight, but having watched you tuck in, I’ve just fished out one of my S&S pre-made meals from the freezer & I’ll rustle up a pan of egg fried rice to accompany it!😋 Boring salad can wait for another day!😆😂 Thanks 🙏 as always Rik xx 👨🍳🍚 🥘👌
Well done, that meal turned out a quality looking meal, your years of experience are evident, I cook the same meal and I know the food preparation knowledge and experience required.
Fantastic meal Rik!! I really like your trick of poaching the chicken breast first, then batter and fry. I've never been comfortable deep frying battered raw chicken - I always worry the chiucken will be raw so I deliberately overcook it - with the guaranteed disappointing results. Def going to try it your way. Thank you sir!
Pouring down outside and very windy so what to do. I made this this morning ready for tonight. I tell you what Rik. You are the master and it's tastes fantastic. Guess that makes me a master too😁 Thank you very much much Rik 👏🏻👏🏻👏🏻
Very rare to get battered chicken or pork in sweet and sour from the takeaways where I live any more, yours took me back to when they did and how much I used to love them …I looking forward to following your recipe and methods 👍thanks.
I watching this and licking my chops, hoping you would pass me some through the Telly, looks so yum! Your style is so easy to follow and in most cases we don't have to go to different grocery stores to buy products we will only use once! Thanks, did you use long grain rice! i buy medium grain as alot of what i cook requires only medium grain or short grain, 🌝
Thank you for this Rik, I made chicken balls the other day but i never added egg to my batter and i never boiled the chicken first .....maybe thats why they were misshaped lol. i will definitely try your way 👍
Love this, one of my favorites, never made it but now I am!!! I did think that red food coloring was on the "bad for you" list due to being made from bugs?
This looks phenomenal. Do you do sesame chicken? I have been making it for my grandsons along with egg fried rice and they really like it. If you have a version I would like to try it.
🙌🏻🙌🏻 We made it a few hours ago. It was Delicious 🤩👌🏻. I had the chicken bits coated with some leftover seasoned flour we made preparing chicken parmesan then dumped them in the tempura.. double-fried, came out aromatic 😍😍. Much appreciate you for sharing this recipe. I forgot to add scallions in the end though and used thick dark soy sauce which darkened the rice but that was OKAY! Appetizing still. As next time I would replace regular sugar with a natural sweetener instead for the sugar flavor did not quite fit the sweetness in this recipe. Honey is the winner As I wished I added baking soda instead of baking powder to the flour used in the tempura. The crispness collapsed once it met the steamy sauce But all in all BIG Thanks to you.✋🏻☺️🌾
"Metal on metal" a problem??? Not in MY kitchen! 😊 Chef, I wish I was sitting at the table with you...I'm imagining all the delicious smells...p e r f e c t!
Thanks, Chef; quick question, for those watching who don't know, if you froze them after the first fry, do you defrost them before the second fry and not throw them in hot oil frozen. I have to admit, I have started buying packets of frozen crushed garlic, and ginger purely because I run out of all the fresh, due to using so much. Thanks for this mate.
One of the local Chinese restaurants has a dish they call "Thailand Chicken" it has a flavor all of it's own and I can't put a finger on it but it's addictive. People showed up for the lunch buffet and dinner buffet and wait for it to be served! It has a sort of nutty flavor and a dark sauce (maybe oyster sauce/hoisin sauce). I wish I knew what was in it because it's a family favorite! They do well for the buffet but since covid they only do carry out so it gets soggy now because of putting it in the package too soon. Since you're in Thailand I was wondering if they have this dish there or what popular chicken dishes they have (that might be it?). I've seen a few other Asian type chicken videos that they use a lot of soda for there sauces because of the sugar and flavor but I guess after you cook for a while you can use anything and make it taste good. Another great video Rik!
I have no idea! People call things all sorts of names. I cook Thai and after 20 years here cooking Thai I cook like a Thai so I've been told. There are many variations of chicken and pork dishes. That is the main meat ingredients here. Beef is creeping in but not much! More for western tastes and those who want to eat western food. Thank you. Best, Rik
This recipe took me back 50 years, when Australians were just discovering Chinese food, (as it was called then). Sweet and sour chicken, pork balls in plum sauce, prawns in a lemon sauce. All sauces came from tins. Prawn wontons. It was pretty basic stuff. But in a country that was very much roast meat and 3 veg, a revelation to the locals. All I can say is thank goodness for the influx of asian immigrants during the mid 1970s to current times. The food scene in Australia is now so good. 20 years ago I didn't know what a laksa was. Now it's pretty much a staple, along with pho, ramen, bahn mi, and stir fried soft shell crab when it's available. Chili crab with flash fry veg and rice is good too. Needless to say Rick, as a result I'm the same shape as you. Come the famine, the skinny ones go first.
WOW! That's my all-time favourite takeaway. No more takeaways. Thank you so much, Rik. Love ya.
You are so welcome, Liz. Thank you. Best, Rik
I'll never forget as a young child my aunt taking me to my first restaurant, sweet and sour and so good, thank you Rik.
Thank you. Best, Rik
Back in 1979 I had never really been exposed to Chinese cuisine, even at 24 years old. But I used to drive past a Chinese restaurant that was, and still is just outside of town on my way home from work. That is the place where I discovered S&S pork. I loved the taste but the pork was very fatty and half of my meal I spit out. That's when I went to the chicken, even to this day. They also had a dish that I loved, S&S pressed duck. It was fantastic, but I have never found it again anywhere. I moved away from that town in Washington State in 1982, but found incredible restaurants in Seattle's Chinatown where I could feed my S&S passion. That's where I discovered the wonders of Dim Sum! But That's a for another time. P.S. The best S&S chicken I've ever had was in San Francisco's Chinatown in 1996. Amazing!
Try using strawberry jam as the sweetener with pineapple juice adding enough vinegar for the sour. Nobody ever believes me when i tell them what i use in the sauce. Ive even used it on sweet and sour meatballs.
Love this demo. ❤️👍🏼
Thanks for the tip! Best, Rik
My mother always used the juice from the canned pineapple.
Man Alive 😮. You are AMAZING 😮
I will be round in 5 mins for mine.
90,000 plus people,, thoroughly appreciate your menu's.
I am ever so pleased for you.. Your wife and son , always knew you were,,,as you always sign of .....
THE BEST RIK 😘😘😘
Enjoy being the fastest growing cooking channel ,,on you tube 😘😘
Henrietta.😘😘
Henrietta, you never fail to make me smile. Man its good having you on here! Thank you. Best, Rik
Oo this has always been my favourite takeaway dish since I first had it in the 70s I do make a version at home with out the batter but I will give your one ago , I love your carrot flowers 👌thank you Rik you are a star 🌟Amanda xx
Wow! Thank you. Best, Rik
Looks absolutely delicious 😋
Thank you. Best, Rik
Excellent! You are such a wonderful teacher. Definitely going to make this! Thank you so much.
Ooh, me too!
You are so welcome! Thank you. Best, Rik
Thank you. Best, Rik
I’d love to see you cook some yorkshire pudding, or Toad in the hole. I haven’t had either of them in decades! my Mum used to cook yorkshire pudding with a roast beef dinner, soooo yummmo! I’d love to know how to make it.
Already on the channel 3 or 4 times. Thank you. Best, Rik
Hello! A favorite at home! I will make it; looks delicious! Thanks for sharing!
Have a great day everyone!
Rik, soon you will be reaching 100.000 subscribers!! Congratulations!
Best,
Cristina
Hope you enjoy, Thank you. Best, Rik
Thanks Rik 🌞 you brighten my day, relaxing with a cup of tea ☕ I love you're recipes and your homely manner 🙂🌟 .... Kay 🇬🇧
Thank you. Best, Rik
Hey Rik, good idea to "revamp" recipes you did ages ago mate👍 I can still recall your chinese takeaway dishes from years ago😋 superb! especially the beef curry yummo! . Chicken balls would be my no.1 favourite takaway item ever! right, anyway... back to the rest of the vid now😋
Thanks 👍Not really a revamp to be honest, there are so many folks moaning about the music I used when I started out. Thank you. Best, Rik
This is a very nice, all-in recipe, if you like takeaway I strongly urge everyone to try this recipe. It's not that hard.
The nice thing about doing it yourself is that you can make it a little fancier than the takeaway version. I usually will add some spices to the flour as well as nicely marinade the chicken. One trick that does seem to give better batter is to use Green Dragon flour which fluffs up even more than regular self-raising flour.
As for the rice, I recently got a rice cooker and it's pretty useful since you can also use it to steam dumplings, so with some good prep you can have an entire Chinese meal for a fraction of a takeaway meal.
Thank you. Best, Rik
Great range of knowledge and explained very well. Good show, sir.
Glad you liked it! Thank you. Best, Rik
Yet another fantastic trio of recipes Rik...cant wait to veganise all three.
Thank you. Best, Rik
Great Idea to bring two or three older videos into one place, shows everyone how everything can be brought together as a fun packed takeaway style meal, AND, cheaper too !
Agreed mate. Without all the complaints about the music on the older recipes. Thank you. Best, Rik
New sub here will deffo be trying this with my daughter at the weekend 👍
Thanks for the sub! Hope you two enjoy. Thank you. Best, Rik
Looks delicious! Will certainly give this a try. Yum!
Thank you. Best, Rik
Your accent reminds me of Wallace and Grumat. Love it. Enjoying all your recipes. You're very talented. Thank you🥰
Wow, thank you. Thank you. Best, Rik
I agree. Sweet & Sour Chicken (or Pork) with egg fried rice, rather than plain rice is a winning combination. I like to add a few chilli flakes in the stir-frying stage.
Adding a few dry chicken balls at the end is a great idea for the crunch.
Run the deep frying oil through a metal sieve and use a couple more times.
Thank you. Best, Rik
It looks delicious. Enjoy your meal. No matter how complex the meals are, you can prepare them stress-free. Thank you.💫
Yes, thank you. Best, Rik
Wow! After subbing for a week or so I did my "Due Diligence" on Rik... AND *WOW* what a *MASTER!!!* He's used to cooking 400+ "ready meals" per day and still stays super chill... So much so Rik's almost Arctic.. "Why tha's a true Yorkshireman if I evva sin thi'" THATS why he's so chill..... *Si' thi' then on t't next dishes....*
Thanks for the sub! Thank you. Best, Rik
@@BackyardChef Honestly - Your a true great Yorkshireman Rik! Or should we say a "Thai-d and Bound" Gent! 😉🤣 Can't wait to see you slip in a Boa dish in your Traditional British Series (which you've got me totally hooked!)
@@TheRattyBiker Ha ha ha Thank you. Best, Rik
This is my all time favourite take away - but no more! So easy to make, thanks Rik.
Thank you. Best. Rik
Loved your Fried Chicken Fried Rice!
Thank you. Best, Rik
I have never had Chinese Chicken Balls before. They don’t seem to be on our local menus. I’m so excited to try this, thanks!
Thank you. Best, Rik
Thank you for sharing this recipe, Rik! I didn't realise it could be done this easy!
Very easy, Thank you. Best, Rik
Rik, as always another awesome receipe. Just gets better and better. 🎉
Thank you. Best, Rik
I love that you eat what you make on camera for all of us to see...it actually makes me hungry Lol
Thank you. I don't hide anything on here. Best, Rik
Hi Rik, this is by far the easiest recipe for this I have seen, I have tried many others without much success, but yours I will try and know everyone in my family will love it. I have watched a few of your other videos, it is a joy to watch someone who loves food as much as me. Thanks.
Great to hear! Thank you. Best, Rik
What an incredible looking meal!
Thank you. Best, Rik
Looks amazing, Rik 👍 Very well explained and bound to be tasty
Thank you kindly. Thank you. Best, Rik
Looks really yummy. Thx for doing this, filming it and sharing it with us.
My pleasure 😊Best, Rik
Love colourful dishes, so flavorful. Thanks for the tips to make this dish authentic and a success. Never attempted to make chicken balls on my own. Now have the know-how to make it in your simple style. Thank you.
Hope you enjoy. Thank you. Best, Rik
Looking forward to having a try. 👍
Enjoy! Thank you. Best, Rik
Yum 😋. I love sweet and sour chicken but have never made it. This is definitely on the menu this week.
Thank you. Best, Rik
Fantastic 🎉 I’ll never buy a takeaway Chinese again 💖🤗 thank you Rik 🙌
Thank you. Best, Rik
ohhh man.. your hitting my soft spot!!! thanks rik !! yummmmmmmmmmmmmmmmm
Thank you. Best, Rik
Looked absolutely delicious i will give it a try well done Rik cheers mate.
Hope you enjoy. Thanks, Harold. Best, Rik
I make egg fried rice all the time. Add some prawns and some left over sunday roast and you have a cheap meal with no food waste
Thank you. Best, Rik
My mother had a fried rice recipe she got from a comic book in the 1950s. It had onion and bacon as well. Over the years this grew to tomato, capsicum (bell pepper), zucchini, mushrooms, and whatever. A meal on its own.
This is the best recipe!!!Thank you!
Thank you. Best, Rik
Where is the recipe
in the description@@Tybearmouse
Watching you eat, is making me hungry, .........looks amazing yummy
Thank you 😋Best, Rik
What a simplified recipe, each dish looks amazing ! Thank you for the instruction Chef Rik.
Thanks for watching. Thank you. Best, Rik
I love egg fried rice thanks for showing that is quite easy 👍
Thank you. Best, Rik
Great easy food done it again very nostalgic!
Thank you. Best, Rik
I'm making this in the weekend! One of my favourite all time meals. Thankyou Rik
Thank you. Best, Rik
Amazing, love your recipe! Another one to try 😊
Hope you enjoy. Thank you. Best, Rik
Thanks for this video. I serve the sauce poured on top and that way the chicken nuggets keep crispy for longer. You recipes really are easy to follow, great value and taste amazing
Sounds great! Thank you. Best, Rik
I love this plate of food. Thanks Rik
Thank you. Easy recipe indeed! Hope you enjoy. Best, Rik
Just the job.Thanks.
You're welcome! Thank you. Best, Rik
That’s some of my favorite takeaways! I often make Chinese foods at home. You can put cornstarch in your breading to make it EXTRA crispy. 😊
Try some chicken powder in the rice too! Kicks it up a notch. My favorite is Knorr’s.
Yes I use Knorr all the time. Great products, sometimes salty. Thank you. Best, Rik
That looks so yummy I can't wait to make it. I always roast or microwave my chicken for sweet and sour but I'll try boiling them. Wonderful chef. Thanks Rik x
Thank you. Best. Rik
Fantastic video. Going to make the chicken balls and fried rice today, you are first person who I have seen saying about drying the rice in the pan . Looks amazing
I have lived in Asia 20 years, that's after working in a Chinese. Ive picked up a tad along the way! Thank you. Best, Rik
All of that looks incredibly delicious and made so simply! Thank you Rik!
Thank you. Best, Rik
One of my favourite dishes , thanks for nice straightforward recipe. Can anyone tell me if chicken powder is available in UK please?
Yes it is. Thank you. Best, Rik
I've not heard of chicken powder but fairly confident I'll be able to locate it in New Zealand.
Thank you. Best, Rik@@moochymooo
I have no words😍love this recipe and will make it in weekend ❤absolutely brilliant recipe. Thank you so much👋🇫🇮
Thank you. Best, Rik
Congratulations on your Hong Kong style, sweet and sour chicken. I prepare my egg fried rice slightly different, but its personal taste.
Agreed! Thank you. Best, Rik
That looks really yummy.. 😮
Thank you. Best, Rik
I love sweet and sour chicken. This looks amazing. I'm definitely going to boil my chicken first before I use it in anything else. Egg fried rice is my favourite rice. I will be making this very soon. Thanks for sharing Rik.
Hope you enjoy. Thank you. Best, Rik
Hi Rik, ive made this similarly but never been brave enough batter the chicken. Im defo gonna try it now, you made it look simple, thanks x
Gill, you got this - it really is easy! let me know how you get on. Thank you. Best, Rik
Thank you for the video. I love sweet and sour, I will definitely be making this.
Hope you enjoy. Thank you. Best, Rik
Looks delicious Rik, I often make sweet & sour at home, but have never attempted the battered chicken version, thanks to your demonstration I feel confident enough to try it next time. Your bad for my diet Rik, was supposed to be having salad for tea tonight, but having watched you tuck in, I’ve just fished out one of my S&S pre-made meals from the freezer & I’ll rustle up a pan of egg fried rice to accompany it!😋 Boring salad can wait for another day!😆😂 Thanks 🙏 as always Rik xx 👨🍳🍚 🥘👌
Thank you. Best, Rik
Well done, that meal turned out a quality looking meal, your years of experience are evident, I cook the same meal and I know the food preparation knowledge and experience required.
Thank you. Best. Rik
😊❤ It's been a long time since I have made sweet and sour. Your recipe looks easier and better! ❤
Thank you. Best, Rik
Yum! Looks Great!
Thank you. Best, Rik
Fantastic meal Rik!! I really like your trick of poaching the chicken breast first, then batter and fry. I've never been comfortable deep frying battered raw chicken - I always worry the chiucken will be raw so I deliberately overcook it - with the guaranteed disappointing results. Def going to try it your way. Thank you sir!
Thank you. Best, Rik
Pouring down outside and very windy so what to do. I made this this morning ready for tonight. I tell you what Rik. You are the master and it's tastes fantastic. Guess that makes me a master too😁 Thank you very much much Rik 👏🏻👏🏻👏🏻
Thank you. Best, Rik
Great advice for the egg fried rice.
Thank you. I've cooked thousands. Best, Rik
Delicious!!!
Thank you 😋Best, Rik
Really loved this recipe Rik, thanks for sharing it. Its defo one I be making myself. Atvb Malcolm
Hope you enjoy. Thank you. Best, Rik
Outstanding! Yum! Thank you.
You are so welcome! Thank you. Best, Rik
Yummmmm. My mouth is watering.
Thank you. Best, Rik
Another winner for a midweek dinner rickster 😊😊😊😊
Thank you. Best, Rik
Love it ❤ thanks for the recipe question we dont have that red coloring here is there a substitute
Don't use it. Thank you. Best, Rik
Very rare to get battered chicken or pork in sweet and sour from the takeaways where I live any more, yours took me back to when they did and how much I used to love them …I looking forward to following your recipe and methods 👍thanks.
Hope you enjoy it as much as I do. Thank you. Best, Rik
YUMMY 🧑🍳👏🇺🇸
Thank you chef
Thank you. Best, Rik
Good job
Thank you. Best, Rik
Thanks will try make that sauce to . yummy food. Frm karen. S😊
Thank you. Best, Rik
Very nice.
Thank you! Cheers! Best, Rik
I watching this and licking my chops, hoping you would pass me some through the Telly, looks so yum! Your style is so easy to follow and in most cases we don't have to go to different grocery stores to buy products we will only use once! Thanks, did you use long grain rice!
i buy medium grain as alot of what i cook requires only medium grain or short grain, 🌝
Don't get hung up on rice, use what you like. Thank you. Best, Rik
I love it! Thank you Rik!
You are very welcome. Thank you. Best, Rik
Love your video's and I absolutely must try this, you made this look like something I can do! Thank You So Much For Sharing!!
You are so welcome! You can do this, easily! Thank you. Best, Rik
Awesome Rik. I'm a new subscriber. Do you have other Chinese inspired recipes. Particularly how to recreate the sauces?
Yes I do. Thank you. Best, Rik
Thank you for this Rik, I made chicken balls the other day but i never added egg to my batter and i never boiled the chicken first .....maybe thats why they were misshaped lol. i will definitely try your way 👍
Hope you enjoy. Thank you. Best, Rik
Ohhh Rik. Now your making me hungry. Yum. 😃😃
Cheers, mate. Thank you. Best, Rik
Looks absolutely fabulous, will be making this soon. Do you want a lodger?
Thank you. If you are making it, I'm coming over to yours! Best, Rik
That looks really nice, costs load less than ordering in too!
Agreed there! Thank you. Best, Rik
Love it Rik! No need to order in.
Thank you. Best, Rik
Love this, one of my favorites, never made it but now I am!!! I did think that red food coloring was on the "bad for you" list due to being made from bugs?
Is it? Flipping heck it in everything. cakes, drinks are you sure? Yes this is a real easy recipe. Thank you. Best, Rik
This looks phenomenal. Do you do sesame chicken? I have been making it for my grandsons along with egg fried rice and they really like it. If you have a version I would like to try it.
Thank you. Best, Rik
Thanks.
Thank you. Best, Rik
🙌🏻🙌🏻 We made it a few hours ago. It was Delicious 🤩👌🏻. I had the chicken bits coated with some leftover seasoned flour we made preparing chicken parmesan then dumped them in the tempura.. double-fried, came out aromatic 😍😍. Much appreciate you for sharing this recipe. I forgot to add scallions in the end though and used thick dark soy sauce which darkened the rice but that was OKAY! Appetizing still. As next time I would replace regular sugar with a natural sweetener instead for the sugar flavor did not quite fit the sweetness in this recipe. Honey is the winner As I wished I added baking soda instead of baking powder to the flour used in the tempura. The crispness collapsed once it met the steamy sauce But all in all BIG Thanks to you.✋🏻☺️🌾
Thanks for sharing, sounds lovely! Thank you. Best, Rik
"Metal on metal" a problem??? Not in MY kitchen! 😊 Chef, I wish I was sitting at the table with you...I'm imagining all the delicious smells...p e r f e c t!
My type of girl. Thank you. Best, Rik
I keep cooked rice 🍚 n the fridge. Im doing this is in the morning!
Sounds great! Thank you. Best, Rik
Thanks, Chef; quick question, for those watching who don't know, if you froze them after the first fry, do you defrost them before the second fry and not throw them in hot oil frozen. I have to admit, I have started buying packets of frozen crushed garlic, and ginger purely because I run out of all the fresh, due to using so much. Thanks for this mate.
Defrost, fry, oven or air fryer. No probs. Thank you. Best, Rik
One of the local Chinese restaurants has a dish they call "Thailand Chicken" it has a flavor all of it's own and I can't put a finger on it but it's addictive. People showed up for the lunch buffet and dinner buffet and wait for it to be served! It has a sort of nutty flavor and a dark sauce (maybe oyster sauce/hoisin sauce). I wish I knew what was in it because it's a family favorite! They do well for the buffet but since covid they only do carry out so it gets soggy now because of putting it in the package too soon. Since you're in Thailand I was wondering if they have this dish there or what popular chicken dishes they have (that might be it?). I've seen a few other Asian type chicken videos that they use a lot of soda for there sauces because of the sugar and flavor but I guess after you cook for a while you can use anything and make it taste good. Another great video Rik!
I have no idea! People call things all sorts of names. I cook Thai and after 20 years here cooking Thai I cook like a Thai so I've been told. There are many variations of chicken and pork dishes. That is the main meat ingredients here. Beef is creeping in but not much! More for western tastes and those who want to eat western food. Thank you. Best, Rik
Wow what can be done!
Thank you. Best, Rik
After a curry thats my second favourite lovely.
Cheers, Allen. I agree. Thank you. Best, Rik
Yum!
Thank you. Best, Rik
This recipe took me back 50 years, when Australians were just discovering Chinese food, (as it was called then). Sweet and sour chicken, pork balls in plum sauce, prawns in a lemon sauce. All sauces came from tins. Prawn wontons. It was pretty basic stuff. But in a country that was very much roast meat and 3 veg, a revelation to the locals. All I can say is thank goodness for the influx of asian immigrants during the mid 1970s to current times. The food scene in Australia is now so good. 20 years ago I didn't know what a laksa was. Now it's pretty much a staple, along with pho, ramen, bahn mi, and stir fried soft shell crab when it's available. Chili crab with flash fry veg and rice is good too. Needless to say Rick, as a result I'm the same shape as you. Come the famine, the skinny ones go first.
Ha ha ha they do mate - Thank you. Best, Rik
One of my favourites. Pardon my ignorance: what the heck is 'chicken' powder'? We can get poultry Bisto here. Is that the same thing?
Could use a chicken stock cube, scrunched up in your fingers. I'm gonna get a bag of chicken powder from my Chinese supermarket, like Rick's.
Thank you. Best, Rik
Hi, Terry. There are so many brands out there - here's a link amzn.to/3VqOX6e however there are many at the various supermarkets. Thank you. Best, Rik
Thanks Rik-I understand now. Just a terminology thing. @@BackyardChef
Yes mate - Thank you. Best, Rik@@TerrySmith1953
Eating it now 😋😋😋😋
Thank you. Best. Rik