Chinese Takeaway Recipe: Take Away Sweet And Sour Chicken In Batter
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Sweet and sour chicken in batter
Commonly known as sweet and sour chicken ball, this popular take away dish are seldom fried in a round ball shape. In all the shop I’ve seen and been to; the chicken breast are cut into thumb size strips and fried in wet batter. I cook my sweet and sour chicken in this style also. Therefore on my menu I titled this dish “sweet and sour chicken in better”, without the word “ball”.
Sweet and sour chicken is made with strips of chicken breast cut into thumb size strips and deep fried in batter made up of self raising flour and water. Below is my recipe for popular Chinese take away dish.
Ingredients:
1 chicken breast cut into thumb size strips
Pinch of salt
Pinch of MSG
Dash of white pepper powder
Dash of sesame oil
Dash of cooking wine (Shao xing)
Half teaspoon potato starch
Batter
100g self saising flour
120g water (guide only)
Pinch salt
Pinch white pepper powder
One medium size chicken breast makes about 10 strips which the number of chicken batter in a portion. I recommend marinate the chicken for about 30 minutes for the flavour to seep in. Make the batter first and leave it to stand for 10-15 minutes before deep frying. Use suitable vegetable oil for deep frying; such as sunflower or rapeseed oil. For safety do nor fill you wok or pot over the ¾ mark as the oil could spill over when deep frying and that can cause a mess and a hazard. The oil temperature should be around 170-180 C as a guide. In practice use your judgement. When you place the chicken batter in the wok, it should have a steady stream of bubble coming up (see video above). The chicken should rise slowly in 5-10 seconds. If it stay down the bottom of the wok; it means the oil temperature is not hot enough. If the pops up instantly with quick bubble stream, it means your oil temperature is too high. In these instance you will find the chicken batter will turn dark colour (burnt!”) before it is cooked! In these situation remove the chicken in batter with a metal strainer and wait for the oil to cool down. You can bring the oil temperature down quicker by adding cold oil to the wok (see video). To do that MAKE SURE you cold oil is clean (unused) and the ladle you use is dry. Any water residue in hot wok is dangerous.
I have seen people placing the chicken in batter in the wok with their fingers. I prefer to use a pin to transfer my chicken to the wok. This way you do not leave a mark on the batter and is less messy on the fingers. Because you are frying one at a time, to do it all in one go will mean the first chicken that goes into the wok will be cooked by the time you out the last one in. To make sure all the chicken balls are cooked at the same time, deep fry them for 1 minute until the batter sets and remove them aside while putting the rest of the chicken in. Once you have enough to fill the wok, add them all back in and turn heat to medium/high and stir constantly; deep fry them until golden colour. Maybe 5 or 6 minutes depending on you burner. Before you remove the chicken balls from the wok, turn heat up to maximum to force the oil from the batter. This way you chicken ball will be a little less oily.
Enjoy with sweet and sour sauce, a recipe also on my channel be link below.
#sweetandsourchickenbatter
Sweet and sour sauce recipe on my channel • how to make REAL TAKE ...
#sweetandsourchickenballs #chickenballreicipe #sweetandsourrecipe #sweetandsourchickenballs
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Your the best 👌
Thank you I really enjoyed watching you make a beautiful round shaped chicken
You are so welcome
So glad you're back, your videos are really useful and knowledgeable
Glad to hear that!
Love the videos, been watching you many years! Keep the uploads coming :) :)
Thanks, will do!
lovely khoan ..true skills .thanks for uploading the video..always look forward to the youtube notifications :)
Glad you like them!
Brilliant to see more videos again. been an avid watcher for a few year now. thoroughly enjoyed blowing my family's and friend's minds with your food. major thank you for your videos. also hope the family is well.
That is awesome!
Completely agree with everything said here 👌
Hi Khoan, been making your chicken in batter for 10+ years from back in the early days! Thank you for sharing the secrets of Chinese takeaway. Much appreciated
Wow, long time subscriber!
Thanks
Green dragon SR flour is amazing…. I love chicken balls! Thanks
It really is!
Khoan your a legend thank you
you're welcome
That is awesome Khoan, they have turned out really uniform. The Wok King 🤴
thanks
Great video 👍👍
thanks
you must absolutely put your Google Maps location on your videos, because in the above, that food looks absolutely delicious, and, no matter where you are in the world, people will come...
Thanks for the suggestion. But I prefer to have more subscribers on this channel than customers. Been running the shop for 20 years !
Thank you for video happy new year ❤
you too.
Yeah… this is the best…. And it will always be chicken balls to me 😂, tho ( and I know it make some a weird guy) as a kid id take the chicken out of the batter and fill the batter with fried rice …. And I still do it some times…
Thanks for watching
Great to see you back Khoan and with another fantastic recipe. 🥰
Thank you 😋
They looked absolutely delicious Khoan. That's one of my favourite dishes from my takeaway.. sometimes the batter is crisp, amd other times it's a bit soggy/chewy.. I like them crisp.. in fact sometimes i let them get cold and put them in my deep fryer at around 180° for a couple of minutes, which makes them perfect again
The best way to get crispy batter is to pre-cook them, freeze, then fry straight from frozen. Don't thaw them out.
Most takeaways pre-cook big batches of battered stuff then freeze it.
Thanks for watching
Could i please request Capital Shredded Chicken?
We have a local chinese takeaway that does it but none of the others around here do, its the only one that does. Would love to know how to make it. Thanks 👍🙏
I got shredded chicken sweet chilli sauce on this channel.
Remind me of my dad :)
thanks
I need to get some green dragon self raising flour chef 👨🍳
yes, but if not available grab some self raising will do.
Please show us how to make the sauce for peppered steak .
Welcome back Khoan , hope you and your family had a great Christmas & a happy new year , an on coming next chinese new year 😁👌
thanks, you too.
Nice battered Chicken, great to see you again, all the best.
Thanks, you too!
I'll definitely be trying this as i bought it last week and it was pretty pricey 😩. Many thanks.😊
You’re welcome 😊
Can you turn on subtitles? :)
It does not have auto subtitles.
Can you use the same recipe for king prawn? Thanks
sure, I'll do a video on king prawns and pork soon
Nice to see your still active , do you still use the same method for sweet & Sour sauce you have previously uploade &, do you have one for BBQ sauce ? thanks so much for uploading
Sweet and sour sauce yes. Not done bbq sauce on my channel
@@KhoanVong Ok thanks very muck for letting me now
Cool intro my friend
Thanks
is potato starch ..corn starch??
no, they are different
hi Khoan,
I'm really learning so much about the art and cooking technique. I love that you have patience and it shows in your cooking. I will be mindful of this art. Thanks!
My pleasure 😊
Glad to have you back! I was looking for you and found your channel to have been deleted a couple months back!
Btw any info when the book is coming back?
not yet
Another excellent tutorial video. Reason for the choice of potato starch over corn starch? Thank you!
I only have potato starch in the shop. They come in 25kg bags.
Love your videos khoan vong
Thank you, it's nice to hear that :)
nice setup
thanks
Good video
Thanks for the visit
perfect video
thanks
WOOO he's back
yep.
Good video Khoan, Is it just white pepper in the green bottle or do you have some other ingredients in it as well?
just white pepper powder
Welcome back, Khoan!
Khoan, can I ask you about your cooking oil? What kind of oil do you use, do you ever filter it to keep it clean and how long do you use it before you throw it out?
I use a brand called Pride cooking oil. they are very common. for the frying range I change the oil every 3-4 days .
Still the best.
thanks
Fantastic new video, thank you so much for sparing the time 👍
I find this shape easier to eat than very round chicken balls. I have to try this soon 😋😋😋
My pleasure 😊
Thank you again for the content. On the sweet and sour video could you confirm the weights and measure for sugar vinegar and tomato pure please. I have often tried to copy what it looks like in the video but often end up too sweet.
I'll have to go back to the video. Been long time I made that. you can use bit less sugar if you find it too sweet.
Love this! Will give this a go for sure. I have never seen it done with Sesame Oil or Chinese Wine.....really interested to try it. Thanks for sharing this Khoan - Happy New Year! Cheers G
Hope you enjoy it!
Thanks, been looking for this for ages, do you still have the sweet and sour sauce recipe please?
Yes I do! It's in description section below
Oh love sweet and sour chicken yummy... cant wait to try this recipe at home ....
very easy to make, hope you enjoy. the sweet and sour sauce is in link below
I'm a 65 year old Irish man☘️ and love all the videos you put up, have tried many of your recipes with great success, Thank you very much for your time to teach us, very much appreciated.
Glad you like them! Unfortunately I haven't had time to upload any contents lately.
Best Chinese channel on yt thanks
Much better than the Malaysian chef, you know the one
Glad you think so!
Some great tips and advice for frying here. Happy new year and thanks for uploading.
Same to you!
Khoan, you are my go to, when I need something authentic…thanks for teaching us so well.
Happy to hear that!
Hi Khoan, thanks for re-recording some of your old videos!
My pleasure!
You are a LEGEND Khoan Vong thank you again for your channel.
Always welcome
execellent
thanks
You make it look so easy. I like how you kept the first burnt ball in the video, most people would have edited that out 👍
Thanks 👍
Happy new year to you and you family.. one of my fave dishes mmm
great, you'll love this dish
Keep them coming. We have missed your videos
thanks, hopefully we are not so busy after after Christmas and I get some free time to film.
Good to see you again Khoan. Thanks for the video.
Thanks for watching Stephen
Nice one all the best happy new year as well.
Thanks! You too!
Fantastic, love your videos
Glad you like them!
great stuff!
Thanks!
I hope you guys have a Great new year
I did thanks