Breakthrough in Spicy Chicken Technology 🚀
ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Laziji, Sichuan Spicy Chicken.
Xianglacui, Guizhou Chili Crisps.
For too long these dishes have been separate. Today, they finally merge into one glorious snack.
0:00 - Presenting Chili Crisp Spicy Chicken
4:19 - Making the Chili Crisps
6:58 - Preparing the Chicken
9:43 - Making the Stir Fry
11:55 - Is this actually good?
FULL WRITTEN RECIPE
Is over on the Substack! Free as always, if it had to be said:
chinesecookingdemystified.sub...
(too many ingredients to copy the ingredient list over here, unfortunately)
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And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite... - แนวปฏิบัติและการใช้ชีวิต
Hey guys, a few notes:
1. Again, as is our 4/1 tradition, this is 100% a real, tested recipe. It's mostly just a chance for us to get a bit creative with the dish itself (and maybe a little silly with the video). I know that feeling of navigating TH-cam on April 1st, where you're not sure if people are delivering actual content or just... random jokes. If you're not into it, I get it, definitely feel free to jump forward directly to the recipe itself.
2. The footage of the historical Laziji in Geleshan is courtesy of the Bilibili channel 木泽影像. We usually try to credit in the video itself, but it got a touch awkward with the PPT or what not. It's a channel that remasters a lot of old Chinese food footage, cool stuff: space.bilibili.com/3494379083795247
3. Definitely keep the chili frying oil - the additional spicy chilis were added in the stir fry stage on the assumption that it was your first fry with the stuff. After repeated frying, the frying oil will become *quite* spicy, and those spicy chilis can be skipped in the stir fry stage.
4. The chilis will be crispiest, and everything will be tastiest, the day of the stir fry. So if you have ambitions on keeping the stuff for a bit, our recommendation would be to (1) prepare the chili crisps and the chicken in advance (the chicken can be kept in the fridge), then (2) stir fry it together when you want it.
5. If your chili crisps appear to no longer be very crispy (this can happen, especially if you packaged up the final stir fry while it was still warm), you can re-crisp them up in the oven. After 15 minutes in a 120C oven with the fan on, they should be good and crunchy once again.
6. Oh, if you're in the market for a Geleshan-style Laziji, you can follow the general approach in this video. Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis (or Tientsin chilis) that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade. Alternatively, the always-excellent Wang Gang has a recipe here that will yield you another authentic, very-common-in-China style: th-cam.com/video/NqHI1CJU-Rg/w-d-xo.html
That's all for now, might edit some more notes in a bit. Hope y'all can give this one a try some day :)
I don't know what I honestly would do without all your recipes. I am excited to give this one a shot!
It's totally incorrect to blame high American grocery prices on 'late stage capitalism' -- while we do have a capitalist economy, high prices are caused by inflation from way too much money being printed by the government (to pay for endless _social_ programs, like free health care for foreign citizens). Capitalism does not cause inflation.
Also, I'm quite sure that any form of communism inevitably leads to millions of starving/dead bodies, while Americans are well fed. Even homeless are fat.
Congratulations on your spicy recipe! If anyone cares to tone down the spice level Magic Ingredient's recipe for 'Super Crispy Chilies' does so by soaking chilies in very hot water for 30 minutes, then simmers them in boiling water for 5 minutes, mixes them with a sesame seed/corn starch coating, then fries them.
Is the required msg also not part of the April fool's joke 😅?
I learnt how to make my own hot pot broth because (I think..) the msg was causing a lot of bloating for me. At both restaurants and store bought soup mixes.
0:20 Not sure if this is part of the joke, but gua bao is an old Southern Chinese/Taiwanese dish and David Chang just introduced it to NYC in 2004.
One day I will tell my grandchildren that I was present for this moment in history
Unfortunately the remainder of this batch became... filming food lol. I'll whip up a big batch for you around your birthday
@@ChineseCookingDemystified that's a binding verbal contract. I'll send a reminder in advance to Dr. Hayek.
@@ChineseCookingDemystifiedCould you make a batch for me too?
Wake up, babe! CCD says that the chicken chilis are edible now.
@@OTRontheroadwritten actually
Congrats Chris! You're finally comfortable enough to present a video outside of your human suit 🎉🎉
On the internet nobody knows you're a dog, lol.
I love how deep you went into the Mac phraseology here- ‘those who are serious about eating need to make their own food’ is a beautiful riff on Job’s ‘people who are serious about software need to make their own hardware’
This was epic.
I especially love, "the msg is in no way optional". Outstanding.
So proud of CCD for standing up to this over the years. I love making pasta for supposed MSG sufferers. Tons of tomatoes, parmesan, mushrooms, soy sauce, Accent brand MSG, just the saltiest MSG-est dish I can engineer. And zero headaches. I would even sneak some Accent onto the garlic bread. They never complained. But order Chinese takeout? "I can't have MSG" and "I felt so terrible I bet they use MSG". Mmm hmm.
@@KevinJDildonikI have a friend that actually is sensitive to msg. Took him to chic fil an and he got a massive headache. Apparently they put msg in the breading.
@@piracy22If MSG in chicken breading is enough to make your friend have headaches, they wouldn't be able to eat most savory food in general. Natural glutamates would trigger their sensitivity when they tried to eat anything.
@@kylehart8829 yeah that’s the case bozo, glad you’re finally catching on.
@@piracy22Do they not eat pasta with tomato sauce either?
Living in Toronto's Chinatown years ago, I am reminded about one late-night speciality from a favourite restaurant. The name of the dish? "Find the chicken in a bowl of chili peppers."
I for one, welcome our foodie schnauzer overlords
Amen.
Kent Brockman, lol
I didn't realise just how much I missed Francis from Cooking with Dog until this video 😭💜 Thank you for blessing our screens with a good grey pupper and tasty food once more
Y'all put more effort into your April Fools video than most people do the normal ones. I love it.
this is an april fools video?
@@ohiasdxfcghbljokasdjhnfvaw4ehr I don't care if it is, i'm still going to make it and eat it all!
@@ohiasdxfcghbljokasdjhnfvaw4ehr They bring it up, but they always do something wacky for 4/1 - the Taco Bell video, the Pineapple Pizza bao, now this.
The recipe looks very real though !
"Enjoying it while hurting is part of the dish." 👍
I was looking for this sweet comment 😂...
I feel like you all found a dog size turtle neck and that inspired you to do a Steve Jobs-esque video. I love it.
As someone who buys all their dry chilies for inflated prices off of amazon, the late stage capitalist america comment is entirely too real 😂
Had to resort to shop lifting 😫
you get chillies shipped to your doorstep and you're complaining about capitalism smh.
@@nile7999When I'm in a coma all the food is drip fed to me. What's there to complain about
@@nile7999 china has that kind of service too
I have to admit I made it a whole 3 minutes into this video before I realized what it was. Well played you two well played.
Those high-tech kitchen gloves look a lot like my ultra-light waterproof camp shoes.
REI, like Williams and Sonoma, is for suckers
Oh man this might be the best innovation ever! I love laziji, and I don't mind the work it takes, but I often find myself feeling sad about how much of the dish isn't edible. A version where I can eat the whole dang thing is amazing!
This is the innovation I am subscribed for.
The fact that the Chinese chop up bone-in chicken like that instead of deboning is fucking nuts. This dish is 100% an improvement.... I would love to try it.
they are convinced it tastes better.
@@cheeeeezewizzz It probably does. There's a lot of cultures that really value the taste of bone marrow, plus it flavors everything else with it.
Yeah you definitely aren't used to Asian cooking 😂😂 I'm Jamaican and I can't imagine eating several dishes without the bones staying in the meat even if they don't necessarily add anything. Chewing on that bone marrow is simply an exquisite part of the meal 🧐
@@Cwestlov there's a difference between bone in and CHOPPED bone in. I grew up eating plenty of dishes with bone in, including the years I lived in Mali and Senegal. Never did the prospect of ingesting broken bits of bone improve the taste or quality of the meal.
Intentionally shattering the bones inside a perfectly good piece of meat is nuts. If I want to get at marrow, then I can crack it afterwards or set the bones aside ahead of time.
Imagine being afraid of chicken bones #whites
This is an amazing idea. Thank you for your service.
I will note that a local discovery of ours is that the currently super popular Americanized laziji (small boneless chicken nuggets, deep fried with a lot of peppers) makes an amazing pizza topping, and so would this construction.
The Hayek Jobs intro and recipe were so good I didn't even think about the date. 👏
This dish is going to ruin my life.
I think this may be your guy's best video yet.
Amazing! Thank you for researching, creating, and sharing! ❤
Every time I come back to this channel they are reaching new heights. Phenomenal!
This is so brilliant and made me laugh so much, and So We Were Saved!! Looks so scrummy too. Excellent stuff (as always).
YES! All my favorites coming together.
Of all the April 1st videos y'all have made I really want to try making this! I'm a fan of spicy food/snacks while drinking and this would be great to have while playing cards and drinking with friends!!!!
I love this channel, thank you so much. Very informative and delicious!
This looks absolutely delicious - thank you!
You guys are absolutely adorable. I love watching your videos.
I love that you started the video like a nation wide public safety announcement becuase that is how important this video is.
So many layers of flavor! Thanks.
I was WAITINGGG for this video 😭😭
Mini Schnauzer who likes chilis and chicken? Fabulous. Finally an honest host.
I would have to say this is hands down the best video on the internet.
I first tried Laziji at Legend restaurant in NYC - they made it with a large chili that was also fried crisp like this. It was perfection. They’ve since closed and I’ve been chasing their recipe ever since. I think this will get me there - thank you!
i've noticed a few of the foodtubers I follow are finally showcasing the pets more often. Its like YT put out a memo or something. Love it.
They really did. Recommendations to show pets to gain views is included in several virality guides and is well spread advice by now. And I’m all for it!
Beautiful recipe, fantastic recipe
That looks absolutely incredible.
This reminded me of a snack food I picked up from H Mart years ago called "Magic Chili and Peanuts" on the English portion of the bag. Now I have to go get some. Thankfully I keep pictures of my favorite finds in a note on my phone. 🤣
This is absolutely brilliant, genuinely should be a new trendy dish! Even Trader Joes now has the dried chili crunchy chili crisp things with the sesame seeds in their snack aisle now so the US is primed for it
Something I'd be interested in seeing is a video focused on dishes that are easy to batch make for leftovers and/or freeze well. Even a playlist of leftover friendly videos you've already made would be cool.
That’s it. I can’t help it. I will cancel everything I had planned for the rest of the day. I HAVE to make this.
Absolutely brilliant idea to start from two mouth-watering recipes and create something as tempting as this. Thank you for your work and for sharing the results with us mortals. Keep it up! 👏💪
Saw this, love this, my wife and I are on our way to the morning market in Jiugong to get the peppers to fry this up today. Thanks!
This dog has the best TH-cam channel ❤
Who knew that watching a video could give you heartburn. You kind of had me - and it made total sense - until the birds eye 🌶️. I’m desperate to try a more sane variation.
Y'all are one of my favorite channels.
First time I'm seeing your channel and I gotta sub for that cute dog
This is the kind of thing I keep coming to youtube for.
OMG I can't wait to try this!
thank you, that seems simple and easy for all kitchen novices to replicate at home.
Much fun. Thank you.
So great and love that it's approved by your CIO
That looks delicious !
That looks delicious!!!
I like how this done in the apple presentation style.
i remember how much I loved this dish when I got to try it in Amsterdam. I will 100% recreate it with your recipe as a base and work myself towards recreating a vegetarian version that is just as satisfying!
If you make any progress on the vegetarian front, I'd love to hear about it. My instinct would be to try it with extra firm tofu cubes (maybe with extra spice mix)
@@gingganggoolie I'll try to keep you updated :)
Tofu is my first guess as well, tho it also might work with Oyster mushrooms since they taste surprisingly close to chicken. But I don't really know how they react to a longer period of deep frying. Just gotta try, I guess :D
I imagine using seitan/gluten if you not have any gluten allergy. make it like latiao shape but cut it bite size or any bite size shape and fried till crispy or moderately crispy since it gonna be refried again base on the recipe
Thank you, you have helped the world.
This is a perfect presentation thank you from an Apple fan and a chilli fan
one of the greatest videos of all time
you guys are the best
That is way beyond anything I could possibly tolerate! Wow!
I'm known for loving insanely spicy food. But I've never-ever seen a recipe that uses this much chili. That's nuts (in a good way)! I need to try it!
This is look so good, I want to try it as soon as possible. It fits my two favorite categories, fried chicken and spicy food.
This is genius will definitely try this recipe next time I grab some chillis
I always eat the chilis when they appear in my food, now I must try this dish 😭 ❤🎉 it looks amazing , thank you so much 💕💕💕🎊✨✨✨💛💛💛
I love your freeloading and CIO spokesperson
You got a manicure in-between the frying and pepper blooming lol 😂
This is art
🤯Your ideas are intriguing to me and I wish to subscribe to your newsletter 🤤
I’ve actually thought about doing a combination of these two dishes before, but my chicken is done into popcorn chicken format instead and i never thought about frying it in the leftover oil from frying the chilli because i fried the chicken at higher cooking temp. So basically my version is just chili crisp, sweet potato starch popcorn chicken (kind of like taiwanese style), spice mix, chilli oil, fried peanuts, fried garlic all tossed together in a bowl
Never stop doing what you’re doing, I’m begging you 🙏
Great video! Question: Is there a use for the liquid you get from soaking the chilies?
Ok, that was just great 😂 Thank you for all that effort to entertain us. ❤
The best thing about this snack, I think, is that it will meet us where we are at and taste good even if we come close with the ingredients, not to mention that we can do any heat level we like. The only question I have is, MSG, is that a "use any kind you can find" or are there different types of MSG crystals out there? I know quite a bit about natural sources of MSG but I have never purchased ready to use MSG products. I am not avoiding it, I just haven't found straight up MSG where I live(very rural). I can pick it up in the city though so I thought it would be a good question to ask, just in case there is a whole section of choices I may have to navigate at the market. 😁
I'm by no means an expert, but in my experience, all MSG is the same. It's literally just a single chemical, so there's only so much one bag can differ from another.
What a great video. You guys rock
Worked at a margarita bar in my 20's and if you had a good relationship with the kitchen they'd share the stuff they'd make for themselves on break. One of my favorites (so much good food) was when they'd give me a little pile of chili's fried like this. Unbelievably tasty
This does actually sound amazing. I have no expectation of trying making this any time soon, lacking a gas stove and having a sensitive stomach, but now I really want to.
Though I do wonder: How well does it keep?
I'm chronically bad at timings for things I haven't done repeatedly. Does it have to be eaten immediately, or will it still work lukewarm 2 hours later?
I know said video is on April 1st; but my local Sichuan place "recommends" 重庆辣子鸡. Do you have a recipe for it?
Simply follow this recipe with (1) finely chopped bone-in chicken pieces (for the quantities here I would do one bird, plus one large leg) (2) deep fry uncoated/unstuffed heaven facing chilis that're snipped into ~1cm sections and (3) skip the fennel seed, both in the seasoning and the marinade.
This will get you the Geleshan style.
Alternatively, you can follow Wang Gang's recipe here, which is another style which's also quite common in China: th-cam.com/video/NqHI1CJU-Rg/w-d-xo.html
@@ChineseCookingDemystified Maybe next year, you can do 馋嘴牛蛙; another favorite at said restaurant. Really want to try the 野生甲鱼烧土鸡 there, but at $60, a bit too expensive for me.
Loved that TED talk for fine dining dogs. Standing up and clap clap clap ! :D
Thanks for the great video! I love your work. Any recommendations for the vegans out there who want to substitute the chicken? Oyster mushroom?
This changed my life and I haven't even made it yet
Good dog. Looks absolutely delicious!
your laziji is making me drool throughout the video.
I've watched those Ap1 videos not on Ap1. I didn't even notice they were "jokes". From time to time you guys just make unusual recipes, so I chalked it up to being one of those.
good video thanks
Finally confirmation that I wasn't expected to eat the dry hard leather-like chilies that made up up to a third of some if my meals in China.
This is kind of my dream recipe. I'm not super fluent in Chinese cuisine, but I've tried a lot of Laziji (or similar things, I really don't know) in US restaurants and always find it underwhelming. I actually had something like it in a Hunan restaurant once that was made with rabbit. Delicious, but it wasn't terribly spicy.
Then I tried what was probably a Thai version of that sesame/chili Guizhou snack when I was in Bangkok, and totally wished I could have it as a full dish...and now here I am, looking at a recipe for the full dish.
So...guess I'm ordering a giant pile of chilis online tonight. Y'all just made my year.
This looks absurdly good.
The way you guys handle april 1st makes me wish it came around more often
This looks fire
These mild baby flavors are amusing gateways into the true flavor zone 😊
amazing
I basically invented a beta version of this for the Super Bowl by modifying and combining mapo tofu and Szechuan chicken sauces and making a hybrid with Buffalo sauce recipes emulsified in butter or oil. Worked awesome!
Your skit at the first half had me rolling! The recipe part made me have a stomach burn just by watching haha. Definitely not a recipe for me, this one. Although if I find some mild or non-spicy chilis, I might give it a go.
when i was in Bejing in mid 90s i ate something similar... dont know what it was called but it was shrimp and chilicrisp in big bowl in the middle of table.
I am sitting on the edge of my seat wathching this
What emissivity setting are you using for your IR thermometer to measure that oil?
reminds me of the wang fei hong brand that makes spicy peanuts, they also make a version with much less peanuts and more crunchy chilli chips, and the intent is for you to eat the chilli
@Chinese Cooking Demystified do you have duo jiao recipe? I have tried one duo jiao recipe where i chopped chilies and added only salt and let it ferment 3-4 days in warm room temperature. Some recipes add sugar and/or vodka or Shaoxing wine and other cooking aromatics
Back when I went to school in Yantai my colleges cafeteria had a Sichuan place that did a version of Ganbian green beans with these kind of chilis, it was love at first crunch. Thanks so much for this recipe can't wait to try making it.
That was so fun! Thanks guys. ❤