How to make Chinese roast chicken with super crispy skin (new)
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- เผยแพร่เมื่อ 11 พ.ค. 2024
- This video shows you how to prepare The Chinese roast chicken with five spices powder and Szechuan peppercorns. This recipe will review the technique of how to make the skin of the roast chicken crispy.
Recipe here: tasteasianfood.com/roast-chic...
Note: At 2.16 min the spelling should be air-con, not air-cond.
Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
plus.google.com/u/0/115952786...
/ kwankapang - แนวปฏิบัติและการใช้ชีวิต
Mate, thank you for your video. I did it! I followed your instructions and I am now a SUPERHERO with the family. Wow! I can't believe it worked. (I'm not a very good cook). Thank you for sharing. And YES to any one out there, you MUST dry the chicken in the fridge for 24 hours. Love from Australia. xx
Thanks for trying the recipe and glad to know that it worked.
Thanks for the recipe. I tried it earlier without honey and it tasted like the ones you get from Chinese wedding dinners. Keep up the good work!
I just want to say thank you. I tried this recipe and it was very nice, especially the marinade. I didn’t bake as long, just 1 hour and it was perfectly cooked and juicy.
Great demonstration! I’m intrigued to try the dry chicken method whether I do a Chinese flavor or not. Though I’m wondering how a dried chicken would come out roasted in the crock pot.
May I give a tip on how to losen the skin from the chicken in a easier way ? If you do not wish to puncture the skin, better use a spoon (bottom side up) instead of a knife....Love the dish gonna make it soon. Thank you.
That's great tips. Thank you so much 😊
I have used this recipe for two years with allot of success. Thank you for sharing.
Thank you Sifu
It’s a treat t hv REAL instructions dat WORK!
Wow! I love roasted Chicken.....but this is Next Level! I trained as a Chef as a teen, and changed Careers in my thirties.....never gave up the pursuit of perfect Chicken Pork, Lamb or Beef
This is Perfect Chicken
thank you for the TIPS and TRICKS i luv it
Enjoy the roast chicken. You are welcome.
Awesome thanks for Sharing your great knowledge in cooking..
I love All your recipes.As well as the simple and practical methods you exhibit for us.I use my fingers instead of a knife.To loosen chicken skin from breast and back.This for me is gentler with less chance of tearing a hole.Thank you for your work.
Thank you KP for the recipe. Roasted the chicken last night after marinating overnight and it was super good. The whole chicken was finished within minutes. It was really nice and went so well with my home cooked Hainanese chicken rice and chili sauce. 👍👍👍
Your channel is awesome! Good, detailed cooking instructions. 👍👍👍👍👍 will try this. Love your recipes.
Kwan, yr methods are simple and they give traditional tastes.
Thanks.
I will surely try this at my shop now I got perfect one after watching so many videos
Happy to know that my Chinese roast chicken video helps :)
That roast chicken sure looks good n must have tasted good too, judging from the marinade N the marinating/drying time in the refrigerator.Wow, must try.Surely better than my usual roast chicken(haha,, no crispy skin😁
Yummy thank you for sharing this recipe, I even went to your page , you are my new teacher in making lovely roast chicken. LOVE from Fiji
Ĺa0
@@NatmaineShow ¹
I love chestnuts, and I remember HongKong they roast them on a huge frying fan that also contain " buhagin ) or ashes and they roast them on that big roasting pot,how I wished I could have had eaten a lot.
Looks sooo good… must try.
Thank you for sharing.
That chicken looks so cute sitting on the can. 😍😍😍
Looks very good. Thanks for the tip.
Wow... Thanks for the tutorial.
Thanks a lot for sharing your knowledge on cooking. I love roasted chicken
You're welcome 😊
Great tutorial. I will try this. Thanks for sharing
You are welcome. Hope you enjoy the roast chicken.
That looks so good.
Hello Sir, thank you for taking the time to shoot this recipe. What is the reason for the initial drying of the chicken skin before applying a wet marinade to it and letting it dry a second time please?
Hi Kaos J, We would like to keep the skin as dry as possible in order to make it crispy. Although the initial drying already make dry enough, but the marinade will make it a little wet again. This is the common method that we use.
I can see that you (and I) may want to just make it dry only once after marination. I think it will work well in theory and simplify the process. Personally I have to try that but there is always room for improvement. I may want to try that the next time. Thanks for your constructive comment.
Its pointless. Probably learned it from someone and is going through the motions. Also leaving raw chicken hanging for 2 hours or more is potentially harmful according to the USDA.
Excellent! Can't wait to try.😃
Thank you for sharing your recipe.
Hey thanks I sure will try this recipe!
Lovely. Hope my video is clear enough. Please get the recipe by following the link to my recipe page. It is in the text below the video.
That was a awesome very clear practical salute
You are welcome :)
Awesome. Your method to explain and demonstrate is really nice and that bird looks yummy.
Tara Alqadhi Thank you!
Taste of Asian Food p
Good
Good
Looks delicious. Thank you for sharing
I never understood the reason for letting the chicken sit in the refrigerator for 24 hours, but now it makes a lot of sense. Looking forward to trying this recipe.
Thanks for sharing your recipe I will surely make this one and I will get back with you to let you know how it turned out have a nice day take care stay safe
Delicious n thank you.
amazing food
Hello everyone! Have a nice day.
Thank you for sharing, Sir. I wish you all the best and God bless you.
You are welcome, and I hope you will like this recipe.
Looks delicious
Thank you very much good idea
A lot of Chinese food is like magic in that it amazes you because you don't know how it's done until you watch a video on "how to" like this video.
thanks bro👍🏻👍🏻👍🏻
awesome, thank you :)
Great recipe. Thank you!
Will try.
Thank you Andrey. Enjoy the roast chicken!
would it be nice to put some dressings in the chicken?
looks yummy
Looking very nice ur recipes
Thanks for sharing this wonderful recipe . I must try it on our upcoming Vietnamese New Year party 2017 and I am sure everybody will love it.
Thanks Chef .
Lynn Phi Glad that you like the roast chicken. Thanks.
All best food in Malaysia👍👍
not really, come to mainland china and try again
👍👍👍 Thank you. 😍
it turned out better than expected ty
Good food .thanx
Thank you for clearing up a life long confusion. Now I know why chicken and duck is hung up at asia kitchens. Can't wait to try this recipe. Thank you kindly, Chef 😁
baadshah hai You're welcome. Hope you will like the roast chicken.
baadshah hai
Thanks you for this recipe your style is perfect!
Thank you. You are welcome 😋
Thanks for sharing. Would like to learn. Shrimp ball dim sum
Thanks again!
I do have a shrimp dumpling dim sum in this channel. Please watch that video and hope you will like it.
Looks good.
Wauw. I will try this. It is not do difficult. I dont have a tool to hang the chicken so I will hang it for Two ours more in a foodcan. Love ur teaching. Plz tell us the chau mein recipe .God bless uu
Joop Brugman Here is the Chow Mein recipe on my blog, but I do have the video. Hope it is useful to you.
tasteasianfood.com/chow-mein-recipe1/
interesting, for Chinese Crisky skin chicken, usually, the chef will use syrup mixed with red vinegar and sugar, but honey should taste good too
I tried to skip the first step, where you dried the chicken in the fridge before adding the marinade. I just proceeded with the marinating and drying in the upright fridge, and the result was the same. By the way, I used the injection method to marinate the chicken and used brown sugar soy sauce only for the skin. In addition, I butterflied the chicken for even cooking without flipping.
Thank you for this tips.
Was the skin as crispy as drying overnight before marinating? And how did you butterfly it?
Yum yummy..thanks
Thank you for sharing
Can you teach how to make orange chicken?
I leave the clean chicken in the fridge uncovered for 3 hours. It dries up very well.
Thanks for this recipe I've been looking for it for so long I'm going to try soon and let you know how it will come out It looks so good
Thanks for trying the roast chicken recipe. Hope it turns out delicious.
Once again, your video is very nicely done and you explained clearly the purpose of each step. I hope your book that contains the Authentic Wanton has been published and is well received.
On this video, my only disappointment is that you did not show the chicken being cut so that we can see how crispy the skin has turned out and how moist the meat under the skin is. It would be good to be able to see these. But all the same, well done and thank you for posting and sharing this recipe.
Thank you Fortree Eclat for your kind words :)
Thanks for sharing recipes, after marinade and take out from refrigerator, why chicken skin no like dry,is wet, anything wrong ?
Really tasty, thank you my dare friend.
wow thanks chef ! : )
You are welcome and hope you will enjoy the roast chicken.
Love your program however I use dessert spoon it is easier n safer than using a knife to seperate the skin from the meat.
Am curious how you cook the chicken in your restaurant... do you make it in a big oven and put some chicken all together? How do you adjust for the temperatur and time for cooking? Is it the same with the individual oven like in the video?
We use a bigger oven which can fit 4 chickens. It is the same as in the video but the temperature of the larger oven is more even.
Am interested in openning a small food counter and put the roast chicken on the menu, what degree of temperature is needed and how long they cooked in the oven ?
@@vidarta1
My method:
1. Breast side down for 150 min at 230 C, then continue for 60 min at 165 C.
2. Breast side up for another 30 minutes.
3. The exact temperature depends on the oven, so you need to try out your.
4. It is done when, there is clear juice, the joint of the drumsticks become loose, flesh separate from the bone easily.
Tq ..for ur patient n passionate
You are welcome!
what i want to say is, YOUR DISH PLATE LOOKS SIMILAR TO MINE... HAHAHA. i'll try the recipe sometime.. thanks
Very Informative !;)
Thanks for watching and hope you will enjoy the roast chicken.
@@TasteofAsianFood keep on Cooking po greetings from PH
thank you for your time..i will try this..
You are welcome Adelita.
Sir, u said second step to make the whole chick dry is left the chick for 12 hours right? Where i put that chick? In refrigerator? Or just leave in kitchen with some fan? If in fridge after 12 hours it will wet right after few minute we remove that chicken?
I kept in upright in the refrigerator. Since it was kept upright, any water will drip away.
nice great video!
Thanks bro
Can hear you ok. This looks great. Going to use chicken instead of duck.and this looks like best recipe so far. Bravo!
M D Applewaithe Thank you. I am equally interested to know the result by using duck.
I,ve had crispy skin chicken . It's good
Very nice. I have few free range chicken that I'll try and I think this would have been nicer if you could show a recipe for a sauce to accompany the chicken .
Thank you
Excellent idea of the tin can chicken stand! But the music is far too dominant - why do we need it?
I had a fresh chicken from our backyard that had a wound so it had to be culled anyway but after plucking we noticed the skin is damaged because of that fleshwound ( it penetrates very deep and the chicken is having various damage on its skin , can we still use it to roast it this style or do we need a chicken with a good skin ??? we have it on a hook now to let the meat ' die ' and it will be dry anyway too so we aren't sure we can roast it like this , also because the skin is very fragile we are having wholes if marinated ... Can U please let us know ? thank you
When you roast the chicken when the skin is dry, it will be very crispy.
I have to wait 12 hours?!
Worth. Every. Bite.
Just leave it marinate overnight will do.
I will try this tomorrow. Would have been more helpful to tell the amount of each ingredient going into marinades.
Please click the link in the description below the video to download and read the full recipe (ingredients and instructions).
For your convenience, here is the link to the recipe:
tasteasianfood.com/roast-chicken-recipe-chinese/
Dear sir, the way you explain how to roast a chicken or duck ... i like it when it become redish ..what make that the chicken become redish color? did it mix with red food coloring and the black soy sauce togèther? Please explaine this.. i like it when its redish color..
I did not put any coloring in the process. It is the natural color after roasting, perhaps due to the soy sauce and some five spice powder.
Yummy 😋 you made me so hungry 😂omg
Thanks for watching. Try it out and hope you will like this roast chicken.
Taste of Asian Food ... I loves Chinese food! I will try it next month. Can you gave me a meat fried rice recipe? I can eat Chinese food till my belly popped
@@coppertone29ferdinandburke11 I do upload a shrimp fried rice video yesterday. Not meat but hope you like it.
th-cam.com/video/wkm6UEzCE1Q/w-d-xo.html
Really liked this thank you. How often is this made traditionally?
KnifeCrazzzy This is not the every day dish for sure. There are specialty restaurants that only sell roast chicken, roast pork and rice in Asia. You can make it at home for a special occasion.
Hello sir , can you make a video about receipe to cook chicken tight
I have one video for chicken thigh. It is a bit western but hope you like it.
th-cam.com/video/A1AD6kmL7mw/w-d-xo.html
Hi 🤗 it's Hunger Solutions here 🤝 stay connect 😊 keep sharing 👩🍳
Yippie, new method! But wait, I have the typically-same mini oven as yours. But it highest temperature is just 190C. What should I do? Is it still doable?
Ria Dudung I suggest you use the highest heat you can get, as there is no reason to get another oven just for that. You may need to wait a little longer to get it brown. But as long as you make it dry before roasting, you should get a beautiful, lovely crispy roast chicken.
KP Kwan
Taste of Asian Food aww thank you!
I love watching your videos! Warm greetings from Holland :)
Lekkere recepten hè ?
Ik kijk ook heel vaak 😋
@@jelle8555 Jazeker! Jij weet wat lekker is :) Geniet van al het lekkere eten!
Wow i will try it, its look so easy and nyummy
Thank you. Please try and hope the roast chicken turns out fabulous.
very good
Thanks. Glad to know you like it.
Nice
What type of oil are you brushing on it?
I have the same type of oven :-)
You can use any oil with a neutral flavor. As for the oven, it is one of the cheapest with basic control.
@@TasteofAsianFood OK thank you :D
Yes, I have a Hamilton beach counter top oven. I can fit a chicken or roast into it. It is very simple. No fancy controls.
How much salt should be used?
You can get the recipe by following this link to my blog post:
tasteasianfood.com/roast-chicken-recipe-chinese/
There are many more details in this article which is not possible to include in this short video. Thanks.
Great recipe. May i know can i deep fried the chicken instead of using oven? tks
Lisa Lisa Thanks for your interest in my recipe. This recipe is for roast chicken but you can deep fried it instead. It will not turn out the same way as I did, but it will be equality crispy too.
2:48;
What are these 5 spices?
Wish to learn them.
Cinnamon
, star anise, fennel seed, ground pepper, cloves. Some company produces with other combinations. You can get it at the Asian grocery shop, Normally Chinese restaurant will buy the ready make one too for roast chicken and other dishes,
I will say star Anise, cinnamon and a bay leaf for the minimum...if you have fennel seeds also then great!
Loved the instruction and the chicken is beautiful❤️ Music way too loud and very annoying.
I hear you and my latest videos are with little or no music :)
it is sad, or rather annoying that the background music is louder than your voice, we need to hear you clearly rather than the background sound. A change of background sound would not be bad either.
Rosanna Graham Fully aware and thanks. I have minimize the background and use a better mic in my recent video.
@@TasteofAsianFood You actually don't need music at all. It's hard to follow the directions with very fast and loud music. Try watching Food Wishes as an example... no music - just very clear audio and photography.
@@MLife1972 You are absolutely correct. This video was made a while ago. I have not include any music at all for all my new videos. Thank you for your feedback.
Hè doesnt know what hè wants.
Honestly, I did not even hear it. I was more fixated on this amazing way to roast the chicken .
Hello there?? I like your oven where can I purchase it?
It is a very basic one. Nothing fancy. I purchase it in Kuala Lumpur, where I live. You can get any similar one at where you are.
Hi sir what do u mean by 5 spice powder?
Chinese five spices are commonly a mixture of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, but some manufacturers use other spices too. Get the store bought ready-made type instead of making it, just like most of the Chinese restaurants.