Honey Chicken
ฝัง
- เผยแพร่เมื่อ 21 มี.ค. 2024
- Honey Sauce
200ml hot water
2 tablespoon honey
1 teaspoon sugar
1 teaspoon lime cordial
Honey chicken
1 Chicken breast
Marinate with:
Small pinch salt
Small pinch MSG
Couple squeeze white pepper powder
½ teaspoon sesame oil
1 teaspoon shao xing wine
Some egg
Lots of potato starch
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Looks gorgeous as always, another of the wife's favourites...see you Wednesday Khoan :)
Thanks Dave, you asked for it.
I had it for tea tonight.
Looks delicious 🙂
Thanks M8
I will try this one!
Have fun
Great video as always, thank you, would you also be able to do an updated version of the King prawns with bamboo shoots and water chestnuts video please if you ever get some spear time?
Thanks again. 😉
Yes I will
@@KhoanVong Thank you.
Thanks Khoan, I've never tried this dish before but will do thanks to you.
Can you please do a video on my favourite, beef in Cantonese sauce?
Cantonese sauce tke too long to make.
@@KhoanVong I tried making my own with Worcestershire sauce, OK sauce, tomato paste, ketchup, and sugar . But it tasted very strong. I mixed it 50/50 with sweet and sour sauce and it was much better. Does that sound about right?
Looks too sweet for me, but I'll give it a go (might add a pinch of chilli flakes).
yeah, I have honey chilli chicken on the menu, they are quite popular too. just addition of chilli flakes:)
Great. Cheers!
Thanks for watching!
Looks very similar technique to lemon chicken. Good work Khoan :)
Yes, thanks
Never had or made that before but it looks really nice!
By the way, is there any way I can get the smokey wok hei flavour at home?. My gas hob isn’t powerful enough to get big flames
I don't normally cook at home. I will do a video from home when I get a chance. I mostly at the shop.
chef wang has a good video on this. ill summarise it.
basically you dont really need a powerful gas hob more than having a good wok. if your gas is weak, simply leave the wok on the heat until it is fully hot, which takes more time and energy but ultimately so long as the wok reaches the correct temperature, you can achieve wok hei. a good wok would be carbon steel or something along those lines, not these cheap teflon things you can buy. failing this, maybe try a blowtorch
😋😋🥰
thanks
any difference between potato starch and cornflour? I always use cornflour as thats the only thing i can find, but maybe i should use potato starch?
Amazon UK sell it. On another channel the guy said that corn flour cooks out. By that I think he means if you cook it too long then it no longer thickens stuff.
I buy a big bag from Amazon. It’s not expensive
@@isyt1 thanks
I only use potato starch. you can get them from Chinese supermarkets.
Boss that chef. What about a kung po and szechuan please chef. You've done an authentic kung po, but what about your takeaway recipe, please?
Noted