Great video - the very first Chinese takeaway I ever had was sweet and sour chicken, and as a kid raised on a typical British diet (all good stuff, home made by my mum) it was a real eye opener which triggered an interest in other cuisines which has lasted ever since. A question ‘though - I use carbon steel woks, cleaned and seasoned after each use, and I find that whenever I make a vinegar based sauce in them it strips the seasoned finish leaving bare steel which always looks a bit alarming! - doesn’t seem to affect the taste of the sauce. Am I missing something?
If you get time to answer I always get confused with the use of rice wine vinegar, rice vinegar and shaohsing rice wine. I’ve got all of them, but when I see some recipes it can be unclear which they mean!! Made your dishes lots of times and they are great. Thank you!! 🤘❤️
Rice wine vinegar and rice vinegar are apparently the same thing, use for a milder acidity and slight sweetness compared to regular white vinegar. Shaoxing wine has lots of uses in Chinese cooking, it’s used in marinades to take away some of the meaty or gamey flavours of certain meats, it’s also used during cooking to add fragrance.
Rice wine vinegar and rice vinegar are the same thing, just vinegar made with rice (you have to make a type of rice wine and then make that into vinegar which is why it's sometimes called rice wine vinegar). There are different types of rice vinegar (e.g. those made with brown, black or red rice) but unless it specifies it means clear/pale yellow rice vinegar, which is used the vast majority of the time. Rice wine is just wine made from rice, and like grape wine there's a lot of variation. Shaoxing is a type of rice wine, but rice wines can be very different from eachother. If a recipe just says "rice wine" they probably mean "mijiu" or clear rice wine but I would honestly stay away from those recipes as if they knew what they were doing they would be more specific. Shaoxing will probably be too strong in recipes if they actually want clear rice wine, which has a more neutral flavour.
@@FrostedCreations many thanks. Yeah I assumed that Rice vinegar and Rice wine vinegar were the same! I've got some of that mirin as well which is great, I guess its like Shaohsing but a different flavour.
Really good video. The only other ingredient Chinese takeaways put into the batter is crack an egg and also put in a table spoon of Bird's Custard Powder.
looks delicious and I tried to find the recipe but the written one does not have the same batter. I wondered where the exact measurements are other than on video. Thank you
The recipe in the description is the same as in the video: 110g plain flour, 20g cornflour and 200-250ml cold beer or soda. If the batter is too thin then add less liquid. Hope this helps! - Chris
Tried your "+ soy sauce" Sweet & Sour recipe - Not a fan - I'm looking forward to trying this British take away style with the vibrant colours of my childhood S&S chicken experiences - Thanks Jeremy Got any pointers for British take-away style Chicken foo young ? 🙂
I made this today. It was all going great, tried the chicken fired with the beer batter-delicious. But I mixed it with the sauce, 30 seconds in the wok, served and it went soggy so quickly, not sure why (sauce was too liquid maybe?)
Maybe you didn't reduce it down enough, it should be like a sticky glaze that doesn't soak into the batter too much so it leaves them crunchy for a while - Lee
Takeway style and no MSG or marinated chicken? If you want a more authentic takeaway sauce, add orange squash concentrate, and use more white vinegar than rice vinegar.
Why is it every video is from an Englishman? Sign of the times folks. Great to see how the PROPER immigrants have adopted, adapted and grown WITH England, not to change it. Sory but it has to be said
@@oplawlz possibly. But School of Wok is in London so I would have expected it to be more “Chinglish” in style. Mind you, it varies so much even in the same city doesn’t it. When we do it we add diced chillis and pineapple juice to the sauce and some garlic granules - the result is very like one we have in a Manchester’s China Town. Enjoy your cooking! 😀
Cooked this evening and it was 10/10. Thanks for the recipe and the video, high quality as usual!
Looks heavenly
I loved your recipe. Thank you.I will try it.
Great recipe, I love your sharing ❤ keep in touch
A classic dish...Love it with fried rice. Mmmmmmm
❤your recipes, ❤your approach yum yum
Jeremy this looks so yummy and delicious thanks for sharing this recipe with us God/Jesus Bless you and your family ❤❤❤
I love chicken balls. I could eat them every day,these are a lot different to the ones I get at my local takeaway.
Love the new recipes on Wednesday!
Looks good
Thanks! - Chris
Awesome stuff! 👌
I wish I'd seen this before I cooked my dinner. Defo going to give it a go at the weekend. Could I use cider instead of beer?
If it's carbonated - that's the important part. I use Sprite for the slight citrus tang it adds to the batter :)
Look this channel!! Do you have a recipe for chicken in a satay sauce???
Great video - the very first Chinese takeaway I ever had was sweet and sour chicken, and as a kid raised on a typical British diet (all good stuff, home made by my mum) it was a real eye opener which triggered an interest in other cuisines which has lasted ever since.
A question ‘though - I use carbon steel woks, cleaned and seasoned after each use, and I find that whenever I make a vinegar based sauce in them it strips the seasoned finish leaving bare steel which always looks a bit alarming! - doesn’t seem to affect the taste of the sauce. Am I missing something?
If you get time to answer I always get confused with the use of rice wine vinegar, rice vinegar and shaohsing rice wine. I’ve got all of them, but when I see some recipes it can be unclear which they mean!! Made your dishes lots of times and they are great. Thank you!! 🤘❤️
For this recipe I would just use distilled white vinegar
Rice wine vinegar and rice vinegar are apparently the same thing, use for a milder acidity and slight sweetness compared to regular white vinegar.
Shaoxing wine has lots of uses in Chinese cooking, it’s used in marinades to take away some of the meaty or gamey flavours of certain meats, it’s also used during cooking to add fragrance.
Rice wine vinegar and rice vinegar are the same thing, just vinegar made with rice (you have to make a type of rice wine and then make that into vinegar which is why it's sometimes called rice wine vinegar). There are different types of rice vinegar (e.g. those made with brown, black or red rice) but unless it specifies it means clear/pale yellow rice vinegar, which is used the vast majority of the time.
Rice wine is just wine made from rice, and like grape wine there's a lot of variation. Shaoxing is a type of rice wine, but rice wines can be very different from eachother. If a recipe just says "rice wine" they probably mean "mijiu" or clear rice wine but I would honestly stay away from those recipes as if they knew what they were doing they would be more specific. Shaoxing will probably be too strong in recipes if they actually want clear rice wine, which has a more neutral flavour.
@@FrostedCreations many thanks. Yeah I assumed that Rice vinegar and Rice wine vinegar were the same! I've got some of that mirin as well which is great, I guess its like Shaohsing but a different flavour.
Really good video. The only other ingredient Chinese takeaways put into the batter is crack an egg and also put in a table spoon of Bird's Custard Powder.
Delicious! I want some!
Yummy
Can you use the same batter and technique for shrimp?
Yes you can
Looks yummy could you add chopped onion and pineapple before the sauce?
looks delicious and I tried to find the recipe but the written one does not have the same batter. I wondered where the exact measurements are other than on video. Thank you
The recipe in the description is the same as in the video: 110g plain flour, 20g cornflour and 200-250ml cold beer or soda. If the batter is too thin then add less liquid. Hope this helps! - Chris
You mentioned bicarbonate of soda. Kiwi paste is another. It works so well that you gotta time it or it’ll turn the meat into mush.
Tried your "+ soy sauce" Sweet & Sour recipe - Not a fan - I'm looking forward to trying this British take away style with the vibrant colours of my childhood S&S chicken experiences - Thanks Jeremy
Got any pointers for British take-away style Chicken foo young ? 🙂
To add color and flavor freshly cut pineapple chunks would go well with this savory dish, stir fry some sliced carrots and green pepper slices
Yep, add pineapple then slide it all into the bin
interesting
Can someone please tell me what soda water is and where I can get it? Is it the same as sprite?
Can the sweet and sour sauce be made with something other than ketchup?
Tomato paste...
You can substitute a mix of tomato puree, sugar and vinegar... which is pretty much what tomato ketchup is anyway!
sugar and white vinegar?
Hope Jeremy replies to you as he hasn’t to one of my questions 😅
@@wajt8966 do these PooTube divas EVER condescend to reply? Very few can be
bothered sadly, because writing replies doesn’t make any money for them. 🤬
Can someone tell me what soda water is? is sprite the same as soda water?
Yum Jeremy
Thought it was orange crush also?
I made this today. It was all going great, tried the chicken fired with the beer batter-delicious.
But I mixed it with the sauce, 30 seconds in the wok, served and it went soggy so quickly, not sure why (sauce was too liquid maybe?)
Maybe you didn't reduce it down enough, it should be like a sticky glaze that doesn't soak into the batter too much so it leaves them crunchy for a while - Lee
Every time I get a Chinese takeaway I always ask for the sweet and sour chicken balls and the sweet and sour prawn ones
Love prawn balls from a takeaway! - Lee
Is there a substitute if you can't find soda water and don't want to use beer????
I would just use water if you can't use beer or find soda water - Lee
Step 1: Round up a herd of roosters... 😜
"Look at that" said like Jamie "olive oil" Oliver himself! Same energy.
Takeway style and no MSG or marinated chicken? If you want a more authentic takeaway sauce, add orange squash concentrate, and use more white vinegar than rice vinegar.
what no onion, peppers and pineapple.....i used to have this at my friends Chinese chippy in the early 1970's
Jeremy you are handsome
I had no idea they had balls.
only the roosters
Why is it every video is from an Englishman? Sign of the times folks. Great to see how the PROPER immigrants have adopted, adapted and grown WITH England, not to change it. Sory but it has to be said
*_Are you sure?_*
This kid has the wildest voice ever
No pineapple or green pepper? Shame on you!
I thought the same, I assumed the recipe in america was different
@@oplawlz possibly. But School of Wok is in London so I would have expected it to be more “Chinglish” in style. Mind you, it varies so much even in the same city doesn’t it. When we do it we add diced chillis and pineapple juice to the sauce and some garlic granules - the result is very like one we have in a Manchester’s China Town.
Enjoy your cooking! 😀
We call that Hong Kong style here
That's a different dish. No need to be rude when you're also wrong.
@@FrostedCreations rude? Moi? Ha! You don’t know the meaning of the word! Now why don’t you just p*ss off…