This is a recipe teaching people how to simply make the recipe at home. Injecting pastes is generally not a simple option for most people so I’ve worked around that. Check the description for a link to the full recipe with the step by step breakdown and amounts. The cinnamon isn’t 100% necessary, but it adds to emulating the Al Baik flavours.
This is not an Authentic recipe at all. I lived in UAE for 2 years, and ate Al-Baik every month. Al-Baik injects a spicy, succulent paste into their chicken using syringes which you haven’t done. They absolutely do not use Buttermilk, they dry-rub their chicken instead of whatever you did, and their chicken is Pressure-Fried instead of deep fried. They do not use cinnamon, neither eggs. This is extremely unauthentic. Please either share authentic recipes, or don’t share them at all. Fooling people will not get you success. With best regards.
@@JakeBuilds1 Hi Jake, I lived in the Middle East for around 15 years. And I worked with Al Baik very closely when I was in the F&B sector there. I’m aware that this isn’t exactly how they make their chicken inside their restaurants…I’ve never said it is. I’ve clearly stated that this is a copycat recipe designed to be made at home, meaning the methods and ingredients are adapted accordingly. While you may have access to industrial kitchen equipment at home, I can assure you, most people don’t. I’m not trying to fool anyone. You just haven’t bothered to read my post or the description of this recipe.
@@ChocolatesAndChai You don’t need any “industrial” equipment to make Al-Baik chicken. A simple needle from any pharmacist will do the trick for the sauce injection, Cinnamon isn’t required either in the recipe, hence, you don’t need any industrial equipment to make proper Al-Baik chicken. And again, it can’t even be called a “copycat” if it can’t even resemble a single portion of the recipe/thing. The signature of Al-Baik is their Pressure-Cooking system (which can be EASILY done at home with a few modifications to a pressure cooker) and the sauce, which you didn’t inject even though a simple syringe/injection from any pharmacist can do the same thing as an industrial injector. Please don’t take me as if I’m being rude, I’m just trying to make a point as to how it can’t even be considered Al-Baik because it doesn’t even resemble a small part of it.
@@JakeBuilds1 …so apparently you’ve never seen the inside of an Al Baik. There’s a lot more to it than injecting spicy sauce. Again, it doesn’t matter if they use cinnamon or not, this is a copycat recipe using easy to find ingredients for the standard home cook. (Technically, Al Baik has only ever stated that they use a secret mix of 18 herbs/spices, they’ve never actually disclosed them or the quantities, so unless you’re secretly the owner of the company, you don’t know whether or not they use cinnamon.) But if you’d care to share your recipe, you are more than welcome to.
@@ChocolatesAndChai I’m not talking about whether I’ve seen an inside of an Al-Baik or not, it’s about what Al-Baik takes as their signature. It’s not about spicy sauce being injected, I agree, but that is what the world takes as its signature. No one cares what’s going on inside an Al-Baik, we only care about what can be considered Authentic to a DEGREE. And as the world takes the injected sauce as its signature, you have to have that for it to even classify as a copycat. This recipe has no component that might be commonly found in actual Albaik, so it is immediately disqualified from even being considered Albaik. As for the Cinnamon part, perhaps it is added, but the chances are very low (hence it’s more of a spice used in deserts, pardon if I’m wrong.) and there are far better substitutes that can be used for cinnamon. Not to mention that half of your recipe is unnecessary fuss. There was no need to use buttermilk, it’s an extremely rare thing to find in “common households” outside of the US which you’re supposedly targeting. A dry rub which is originally used is way more efficient for the common household you’re targeting.
@@JakeBuilds1 Injecting spicy sauce is not Al Baik’s signature… their signature chicken recipe doesn’t even include the spicy sauce. Are you just arguing for the sake of arguing? Or are specifically arguing with me (as opposed to every other Al Baik recipe video online)? So now you’re talking about authentic to a degree…yet you still don’t know what you’re saying. Authentic to “what?” - the use of a syringe that you’ve fixated on, the type of cooker used, the spice mix packs that are used? Al Baik isn’t something that has a world reputation - it opened in the UAE relatively recently (compared to Saudi Arabia where it’s been for a long time) so there really isn’t any strong precedent that a syringe must be used. (Again, a syringe is not something that most people use at home to cook with.) Cinnamon can be used for both savory and sweet recipes. It’s about how you use it. Correct, my readers are primarily from North America so my recipes are more geared in that direction. I use ingredients and tools available to the standard home cook in North America. I have plenty of recipes that are authentic and cooked in a traditional style that you’re welcome to look at. Really not sure why you’re coming after me for what I’ve clearly said is a copycat recipe of fried chicken from a fast food restaurant.
What a lovely combination of spices, which are sure to add a ton of flavor. I can not wait to try this recipe. Thank you for sharing it💯👍
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍 Great job well done 👍👍👍👍
Thanks so much! Glad you enjoyed it!
My favourite al baik 🤤🤤🤤🤤
this is now how you make al baik chicken.
You’re very welcome to share your version in the comments so we can all learn from you :)
It does look quite interesting to be fair, it would be nice to see how juicy it was inside
How's the heat level? Mild or hot?
It really depends on your spice tolerance. There is a little heat, but I would say this is more on the mild side. (Similar to Spicy KFC) :)
Al baikin içine acı sos enjekte ediyorlar sizin tarifte yok tavuğu tuzlamadınız tuzu en son unun içine koydunuz tarçın gereklimi..??
This is a recipe teaching people how to simply make the recipe at home. Injecting pastes is generally not a simple option for most people so I’ve worked around that.
Check the description for a link to the full recipe with the step by step breakdown and amounts.
The cinnamon isn’t 100% necessary, but it adds to emulating the Al Baik flavours.
@@ChocolatesAndChai ok
Merhaba, acaba bana 100% otantik al baik tariflerini bulmamda yardimci olabilirmisiniz?
@@semprefidelis76 Bütün tarifler uydurma işin sırrı etin içine acı biber enjekte edilip Yüksek ısıda basınçlı kazanlarda pişirilmesi
where is the salt ?
The salt is mixed in with the dry ingredients. (Flour etc) :)
What is sriracha?
It’s a mildly spicy chilli sauce :)
This is not an Authentic recipe at all.
I lived in UAE for 2 years, and ate Al-Baik every month.
Al-Baik injects a spicy, succulent paste into their chicken using syringes which you haven’t done.
They absolutely do not use Buttermilk, they dry-rub their chicken instead of whatever you did, and their chicken is Pressure-Fried instead of deep fried.
They do not use cinnamon, neither eggs. This is extremely unauthentic.
Please either share authentic recipes, or don’t share them at all. Fooling people will not get you success.
With best regards.
@@JakeBuilds1 Hi Jake, I lived in the Middle East for around 15 years. And I worked with Al Baik very closely when I was in the F&B sector there. I’m aware that this isn’t exactly how they make their chicken inside their restaurants…I’ve never said it is.
I’ve clearly stated that this is a copycat recipe designed to be made at home, meaning the methods and ingredients are adapted accordingly. While you may have access to industrial kitchen equipment at home, I can assure you, most people don’t.
I’m not trying to fool anyone. You just haven’t bothered to read my post or the description of this recipe.
@@ChocolatesAndChai You don’t need any “industrial” equipment to make Al-Baik chicken.
A simple needle from any pharmacist will do the trick for the sauce injection, Cinnamon isn’t required either in the recipe, hence, you don’t need any industrial equipment to make proper Al-Baik chicken.
And again, it can’t even be called a “copycat” if it can’t even resemble a single portion of the recipe/thing.
The signature of Al-Baik is their Pressure-Cooking system (which can be EASILY done at home with a few modifications to a pressure cooker) and the sauce, which you didn’t inject even though a simple syringe/injection from any pharmacist can do the same thing as an industrial injector.
Please don’t take me as if I’m being rude, I’m just trying to make a point as to how it can’t even be considered Al-Baik because it doesn’t even resemble a small part of it.
@@JakeBuilds1 …so apparently you’ve never seen the inside of an Al Baik. There’s a lot more to it than injecting spicy sauce.
Again, it doesn’t matter if they use cinnamon or not, this is a copycat recipe using easy to find ingredients for the standard home cook. (Technically, Al Baik has only ever stated that they use a secret mix of 18 herbs/spices, they’ve never actually disclosed them or the quantities, so unless you’re secretly the owner of the company, you don’t know whether or not they use cinnamon.)
But if you’d care to share your recipe, you are more than welcome to.
@@ChocolatesAndChai I’m not talking about whether I’ve seen an inside of an Al-Baik or not, it’s about what Al-Baik takes as their signature.
It’s not about spicy sauce being injected, I agree, but that is what the world takes as its signature. No one cares what’s going on inside an Al-Baik, we only care about what can be considered Authentic to a DEGREE. And as the world takes the injected sauce as its signature, you have to have that for it to even classify as a copycat. This recipe has no component that might be commonly found in actual Albaik, so it is immediately disqualified from even being considered Albaik.
As for the Cinnamon part, perhaps it is added, but the chances are very low (hence it’s more of a spice used in deserts, pardon if I’m wrong.) and there are far better substitutes that can be used for cinnamon.
Not to mention that half of your recipe is unnecessary fuss. There was no need to use buttermilk, it’s an extremely rare thing to find in “common households” outside of the US which you’re supposedly targeting. A dry rub which is originally used is way more efficient for the common household you’re targeting.
@@JakeBuilds1 Injecting spicy sauce is not Al Baik’s signature… their signature chicken recipe doesn’t even include the spicy sauce.
Are you just arguing for the sake of arguing? Or are specifically arguing with me (as opposed to every other Al Baik recipe video online)?
So now you’re talking about authentic to a degree…yet you still don’t know what you’re saying. Authentic to “what?” - the use of a syringe that you’ve fixated on, the type of cooker used, the spice mix packs that are used? Al Baik isn’t something that has a world reputation - it opened in the UAE relatively recently (compared to Saudi Arabia where it’s been for a long time) so there really isn’t any strong precedent that a syringe must be used. (Again, a syringe is not something that most people use at home to cook with.)
Cinnamon can be used for both savory and sweet recipes. It’s about how you use it.
Correct, my readers are primarily from North America so my recipes are more geared in that direction. I use ingredients and tools available to the standard home cook in North America.
I have plenty of recipes that are authentic and cooked in a traditional style that you’re welcome to look at. Really not sure why you’re coming after me for what I’ve clearly said is a copycat recipe of fried chicken from a fast food restaurant.