I don't know if it's because of cantonese cooking culture in general or just the way your dad is, but the thing I love most about this channel is how your dad is willing to discuss all the different substitutions you can make to cater to different dietary restrictions, personal preferences or budget considerations. I've seen so many cooking channels gatekeep their recipes saying things like 'if you don't do this exactly this specific way, you might as well not make this recipe at all', and I just love how your dad is helping us finding the way to tune each recipe to our own needs. Big love to you all
Top-tier tutorial formatting. Your videos are always very straightforward and educational. And many of the techniques used in the featured dish can be applied while cooking anything else. So we're not not only learning how to fry chicken wings, but also learning why certain ingredients are chosen for their specific properties, and the exact purpose of double-frying.
You took the words right out of my mouth. What a fantastic tutorial! I mean all those different techniques Wow. The fact that you turn a chicken-flat into a lollipop-wing is just mindblowing. Thank you for sharing this recipe @MadeWithLau 🙏🏿🫶🏿👏🏿👏🏿👏🏿🤤🤤🤤🤤🤤🤤🏆🏆🏆🏆🏆🏆🏆
you've probably heard this a million times, but thank you so much for this channel. i don't have a good relationship with my parents, so they never taught me how to cook chinese dishes. a family can only be sustained with love, and your dad has an abundance of it ❤ i feel like i'm healing while also learning the recipes. it must be a lot of work to run this channel, and i hope that you know that your efforts are touching the lives of other diaspora chinese kids trying to reconnect with our heritage.
Joanna we are so grateful to be able to share these videos and that you are able to feel my dad‘s love through them. It’s an honor to know that our videos are healing for you. Comments like this make all the work worth it. Thank you for all your love and support 🙏🙏🙏 Wishing you a happy holiday season
Thank you so much!! In the 1980's I lived in San Francisco and taught preschool at a city children's center out by the beach. The father of a boy in my class was a restaurant cook and used to bring the most scrumptious fried chicken to our school pot luck dinners. I have never forgotten how amazing it was. I live in the midwest now and I can't wait to see if I can make something even close approximating that delicious memory... to me it was the food of the gods... I would beg him to bring it to every celebration and he obliged me... :)
Love your Dad's food. I worked in a Cantonese restaurant starting at age 13 busting suds and busboy. His food really reminds me of our staff meals - so delicious. Love his voice. He speaks the same dialect as the guys I worked with in the kitchen. They were all so good to me, taught me so much about food. great memories.
I've tried so many different recipes for some really decent crispy chicken wings and this one knocks it out of the park. Mr. Lau's videos have opened up a whole new level to my knowledge of chinese cooking. Thanks!
I just made these today, 6/7/24. I had a large package of the biggest chicken wings I’ve ever seen. I just had to buy them, but had nothing planned, so they sat in my freezer for a month. Then I saw this video. OMG, THE BEST wings I have ever made. I added some minced ginger to the marinade and they sat in the marinade in the fridge overnight. Just got done frying; I didn’t even bother to do the second fry, they were so crispy as they were.
I have tried this recipe multiple times, because we love it so much! Thank you for sharing! I have started using only upper chicken thighs which have more meat on the bone and get juicier. With these pieces I am increasing the frying time to 10min. I also found that the batter sticks better to the meat if it‘s not too thin, so you are absolutely right to warn us to add water to the batter slowly.
I have wondered about this recipe for years because there was a Korean restaurant that served { approximatey 40 years ago } them and I loved them. Thank you so much!
Made this tonight and it was a big hit! Thank you to you and your Dad. Love how you add additional explanations about what each ingredient affects the dish. Keep the recipes coming!
Kudos to the old gentleman, his cooking skills and dedication. Even more kudos for just throwing the wings into the bowl with the marinade and not using an unnecessary plastic bag for marinating!
I've seen this method or preparation (with the lollipop-wing) in India quite a lot. But I'd imagine it's also something we picked up from Chinese cuisine and the prep methods used in that cuisine. Glad to see this being shared in your vid though!
My wife, who was from Guangzhou by way of Hong Kong, made these chicken lollipops for halftime at the Super Bowl one year. That was 30 years ago. Now I think I know how she did it!
Thank you so much for this recipe. I used to get these wings at a particular Chinese restaurant when I was younger. I couldn't find it anywhere else and I was never able to replicate it. I'll try again with this one!
Chicken Wings is known to be an American food and some Chinese restaurant businesses from where I live have American food in their menu such as Wings served with Fries and also Pork Chops.
@@MargaretMcGill He is not incorrect. It is true. In Chinese cuisine the whole chicken is used. Thus we sell and buy the whole chicken. Fried chicken wings has become a thing when imported frozen chicken wing was available and became very popular. Initially most were imported from USA.
Wow, those look delicious! I happen to have about 3 lbs of wings in my freezer that were on sale for $1.29 @ lb. Guess what I am making tonight? Thanks so much!
In San Antonio Texas when I was little the 1970's, 2 restaurants sold chicken wings like this. Long John Silvers called peg legs. and King Wah a Chinese restaurant chain that used to be in San Antonio.
New sub here. I found you today and have watched a number of videos. I LOVE them! Your dad is precious and a wealth of information. I also like the pace you set and the breaks, every now and then, showing your family eating or some sort of aside. I am American and follow a number of channels that teach techniques unknown to my mother and grandmother (both American Southern cooks). My cooking traditions are special to me but I love learning about other cultures' cooking techniques and recipes. I will be cooking "in the style of Made with Lau" very soon!
Thick wet batter will prevent the chicken skin from being fried which is the best part of fried chicken wings and why it is the most expensive part of the chicken. Dry batter or a thin batter is a better choice.
After deep frying, the oil has some flour residues in the bottom. I want to re-use the oil but don't know how to "clean" or remove the flour. Any suggestions?
I always carefully pour the cooked oil into a container being careful not to disturb the settled burnt flour. When it gets close to the settled crumbs I don’t allow them into the container. Then wait until those tiny particles have settled in this container- I put a thin paper towel (you can separate it if it’s 2 ply) in the scoop of a strainer and set it over the final container (I use a wide mouth mason jar). Then carefully again I pour the oil from the first container over the strainer with the paper towel taking care not to disturb the settled crumbs. You should now have a jar of clear and flavorful oil. Hope this helps
anytime whole chickens go on sale at the store, i always buy one and cut into all the different pieces, every other cut gets used so many different ways, but wings i will never not deep fry the cantonese way, its just too good
Cantonese and Mandarin are dialects, NOT languages. The same can be said for Shanghai dialect and Fujian dialect. However, they are all just ONE CHINESE language.
Want to speak Mandarin and improve your Cantonese? Check out the Canto to Mando Blueprint ✅ www.thecmblueprint.com/MadeWithLau
I don't know if it's because of cantonese cooking culture in general or just the way your dad is, but the thing I love most about this channel is how your dad is willing to discuss all the different substitutions you can make to cater to different dietary restrictions, personal preferences or budget considerations. I've seen so many cooking channels gatekeep their recipes saying things like 'if you don't do this exactly this specific way, you might as well not make this recipe at all', and I just love how your dad is helping us finding the way to tune each recipe to our own needs. Big love to you all
he just love cooking, period. enjoy cooking.
Your dad’s such a cool chef. Thanks for sharing all the cooking insider tips with us. ❤
Top-tier tutorial formatting. Your videos are always very straightforward and educational. And many of the techniques used in the featured dish can be applied while cooking anything else. So we're not not only learning how to fry chicken wings, but also learning why certain ingredients are chosen for their specific properties, and the exact purpose of double-frying.
Thank you so much! We try really hard to make it easy to follow and readily applicable :)
You took the words right out of my mouth. What a fantastic tutorial! I mean all those different techniques Wow. The fact that you turn a chicken-flat into a lollipop-wing is just mindblowing. Thank you for sharing this recipe @MadeWithLau 🙏🏿🫶🏿👏🏿👏🏿👏🏿🤤🤤🤤🤤🤤🤤🏆🏆🏆🏆🏆🏆🏆
I would love to see Mr. Lau give a breakdown of different regions of China and their cuisine. Could be a fun video with examples of each
This is like asking a violinist to explain how to play other instruments, not as great an idea as you thought it was.
@@pastasoowell why not? He could be familiar with other cuisines too
you've probably heard this a million times, but thank you so much for this channel. i don't have a good relationship with my parents, so they never taught me how to cook chinese dishes. a family can only be sustained with love, and your dad has an abundance of it ❤ i feel like i'm healing while also learning the recipes. it must be a lot of work to run this channel, and i hope that you know that your efforts are touching the lives of other diaspora chinese kids trying to reconnect with our heritage.
Joanna we are so grateful to be able to share these videos and that you are able to feel my dad‘s love through them. It’s an honor to know that our videos are healing for you. Comments like this make all the work worth it. Thank you for all your love and support 🙏🙏🙏 Wishing you a happy holiday season
🥲
Thank you so much!! In the 1980's I lived in San Francisco and taught preschool at a city children's center out by the beach. The father of a boy in my class was a restaurant cook and used to bring the most scrumptious fried chicken to our school pot luck dinners. I have never forgotten how amazing it was. I live in the midwest now and I can't wait to see if I can make something even close approximating that delicious memory... to me it was the food of the gods... I would beg him to bring it to every celebration and he obliged me... :)
Love your Dad's food. I worked in a Cantonese restaurant starting at age 13 busting suds and busboy. His food really reminds me of our staff meals - so delicious. Love his voice. He speaks the same dialect as the guys I worked with in the kitchen. They were all so good to me, taught me so much about food. great memories.
Agreed, what the staff eat is definately not what the customer gets.
I always love the shot of the whole family at the table, at the end!! Warms my heart.
I've tried so many different recipes for some really decent crispy chicken wings and this one knocks it out of the park. Mr. Lau's videos have opened up a whole new level to my knowledge of chinese cooking. Thanks!
My dad made this too! We could never figure out how he did it. He learned from some restaurant check. Good to see this.
劉師父廣東話教學👍有親切感,希望劉師父盛傳廚藝及廣東話發揚光大.
好多謝您嘅支持！老劉祝福您闔家安康幸福！
I just made these today, 6/7/24. I had a large package of the biggest chicken wings I’ve ever seen. I just had to buy them, but had nothing planned, so they sat in my freezer for a month. Then I saw this video.
OMG, THE BEST wings I have ever made. I added some minced ginger to the marinade and they sat in the marinade in the fridge overnight. Just got done frying; I didn’t even bother to do the second fry, they were so crispy as they were.
Father Lau is truly a master chef.
I have tried this recipe multiple times, because we love it so much! Thank you for sharing! I have started using only upper chicken thighs which have more meat on the bone and get juicier. With these pieces I am increasing the frying time to 10min. I also found that the batter sticks better to the meat if it‘s not too thin, so you are absolutely right to warn us to add water to the batter slowly.
Just recently found this video and been wondering how to fry up perfect chicken this way. Chinese cooking is efficient and relatively fast! I love it
I have wondered about this recipe for years because there was a Korean restaurant that served { approximatey 40 years ago } them and I loved them. Thank you so much!
Made this tonight and it was a big hit! Thank you to you and your Dad. Love how you add additional explanations about what each ingredient affects the dish. Keep the recipes coming!
Kudos to the old gentleman, his cooking skills and dedication. Even more kudos for just throwing the wings into the bowl with the marinade and not using an unnecessary plastic bag for marinating!
I've seen this method or preparation (with the lollipop-wing) in India quite a lot. But I'd imagine it's also something we picked up from Chinese cuisine and the prep methods used in that cuisine.
Glad to see this being shared in your vid though!
Jacques Pepin does his similarly. There are several videos of him demonstrating the technique
Was gonna say, first time I came across the “lollipop” chicken wing was Jacques Pepin’s instructions.
my dad used to do this, great to see other chefs out there spreading this knowledge :)
Yes I've eaten chicken wings like this before but I can't remember who made them.
My wife, who was from Guangzhou by way of Hong Kong, made these chicken lollipops for halftime at the Super Bowl one year. That was 30 years ago. Now I think I know how she did it!
Jacques Pepin has done this
This is one of the best ones that your dad can make.
What a clever way to pull the chicken meat back from the bones. I LOVE IT. Sure make lollipop chicken making easier. Thanks for the trick.
Thank you for the video! My dad used to own a Chinese to go restaurant and we used to sell this. It was one of our popular dish to sell.
Thank you for your recipes Mr Lau ,God bless you and your family much love from Spain
I remember seeing this method in an old (1970's era) Chinese cookbook: "Stella Chan's Secrets in the Art of Chinese Cooking"
Thank you so much for this recipe. I used to get these wings at a particular Chinese restaurant when I was younger. I couldn't find it anywhere else and I was never able to replicate it. I'll try again with this one!
Man your dad makes the best asian dishes! Im making his Mongolian beef tonight🔥
You are so lucky , your daddy is an amazing chef 👨🍳 okay 👍🏼
Brutal prep... don't mess with Daddy Lau! 😂
Does he season the chicken (karagee), the batter (Southern US Fried Chicken), or both? Can't wait to find out on this vid!
Thank you for the message God bless you and your family 💖💙🕊️🙏
I could listen to Mr. Lau speak for hours with no subtitles and know exactly whats hes saying when it comes to cookin
Your dad is so sweet thank you
I’ve never seen chicken wings broken down like this, such a great idea! I’ll give that a shot next time I make wings
I believe that I was Chinese on my previous life because I absolutely love Chinese food! 🥰
Really love it ❤. Thank so much for both the techniques and the tips 😊
Chicken Wings is known to be an American food and some Chinese restaurant businesses from where I live have American food in their menu such as Wings served with Fries and also Pork Chops.
Only American chickens have wings? 😂
@@MargaretMcGill😂
@@MargaretMcGill He is not incorrect. It is true. In Chinese cuisine the whole chicken is used. Thus we sell and buy the whole chicken. Fried chicken wings has become a thing when imported frozen chicken wing was available and became very popular. Initially most were imported from USA.
Wow, those look delicious! I happen to have about 3 lbs of wings in my freezer that were on sale for $1.29 @ lb. Guess what I am making tonight? Thanks so much!
Is it took late to request Mr. Lau to show us how to make fish maw soup? I am curious as to how it is made.
Very good video, keep it up, Made With Lau. 😁
I always double fry. I just had a thought. Wondering if I should fry the second time in an Air fryer instead
This man is a legend!
This style of chicken used to be very popular 50+ years ago. My mother loved Asian food way before it’s popularity.
Amazing. Can you do cha chaan teng style baked pork with tomato rice?
So do the wings need to be cooled before frying the second time or right away?
In San Antonio Texas when I was little the 1970's, 2 restaurants sold chicken wings like this. Long John Silvers called peg legs. and King Wah a Chinese restaurant chain that used to be in San Antonio.
It's amazing to see good ol canto techniques because our generations are gonna lose this skill.
can i do these even just by using regular chicken wings only and not as lollipops?
Chicken wings are untouchable These look pretty good Pretty pretty pretty good
I love Lollipop Chicken, it's a must order when we order Chinese to-go
铁公鸡 - quite similar to the prep for Cantonese style fried chicken in Malaysia Singapore
Thanks for Sharing!
Can you make a video on on Garlic Chicken or Garlic Beef? I need to see how to cook that sauce.
Will chicken drumsticks work for this method and recipe??? Thank you!!!!!!!!!!!!!!!!!!
So which is everyones preferred wing? This one or the salt and pepper wing?
New sub here. I found you today and have watched a number of videos. I LOVE them! Your dad is precious and a wealth of information. I also like the pace you set and the breaks, every now and then, showing your family eating or some sort of aside. I am American and follow a number of channels that teach techniques unknown to my mother and grandmother (both American Southern cooks). My cooking traditions are special to me but I love learning about other cultures' cooking techniques and recipes. I will be cooking "in the style of Made with Lau" very soon!
What about tapioca starch can you use that?
Thick wet batter will prevent the chicken skin from being fried which is the best part of fried chicken wings and why it is the most expensive part of the chicken. Dry batter or a thin batter is a better choice.
That looks so delicious ❤
Can you please fix the ads on your website for mobile? They’re impossible to close out so the website cannot be viewed on mobile.
What kind of chinese cooking wine is used?
Does having the chicken a certain temperature before frying help at all? I find if i try to fry anything too cold it stays raw inside.
Yes even 20 mins left out to room temperature is better than right out of the fridge.
We were doing this in restaurants in the 90’s, (meaning chicken lollipops). So, somebody was doing it a long time ago.
電爐頭用什麼有鑊氣？
what can we substitute for the cooking wine, we do not use any kind of wine in cooking .
We have a place here in South San Francisco that makes these!! 😋
It looks so goooooood❤
這種才是家的味道👍
非常感謝您的支持！老劉祝福您闔家健康快樂！
After deep frying, the oil has some flour residues in the bottom. I want to re-use the oil but don't know how to "clean" or remove the flour. Any suggestions?
I always carefully pour the cooked oil into a container being careful not to disturb the settled burnt flour. When it gets close to the settled crumbs I don’t allow them into the container. Then wait until those tiny particles have settled in this container- I put a thin paper towel (you can separate it if it’s 2 ply) in the scoop of a strainer and set it over the final container (I use a wide mouth mason jar). Then carefully again I pour the oil from the first container over the strainer with the paper towel taking care not to disturb the settled crumbs. You should now have a jar of clear and flavorful oil.
Hope this helps
Where can I purchase the thermometer gun that your Dad uses?
There are tons of kitchen thermometers sold in Amazon.
wholesome! ty
I used to be able to get these at the Chinese food shops.
I like the crackling sound. But yeah they look tasty!
شكرا لك سيدي الفاضل
Sky Dragon in South SF!
OMG! IM HUNGRY! 🤤🤤🤤
YESSS LETS GOO!!
anytime whole chickens go on sale at the store, i always buy one and cut into all the different pieces, every other cut gets used so many different ways, but wings i will never not deep fry the cantonese way, its just too good
Is it how to prepare the szechuan chicken recipe?
劉師傅👍
Our local Indian restaurants make chicken wings like this, with different spice.
How does Cam, Maya and the other one like the chicken?
Can you do more healthy vegetarian dishes? Preferably steaming dishes.
Yummy new friend here
Спасибо Шеф! Отлично зажарено мясо, кожа хрустящая, а мясо нежное!👍谢谢酋长！肉烤得恰到好处，皮脆肉嫩！👍
Thanks for the great meat with tender skin? Is this right
You have to try some Korean style then bro!
If only an air fryer could produce these results! I just don't think you can do a batter like this in one.
I was literally just thinking the other day that I've never seen fried chicken in China.
Don’t throw away the smaller wing bones! Save it for chicken broth!!
Ah yes good point!
Wow that's genius how the bones were removed.
Nice video but I am not sure this is unique. A lot of Chinese restaurants in Toronto have chicken lollipops. Thx for the recipe
Did you lend your dad your jacket for the thumbnail ? It so does not look like something he would wear from his personality lol
Chicken lollipops are also don’t in Indian cooking 😁
You gotta make a video in madarin to convince me to use your sponsor lol
Your chicken bouillon link is broken
🔥🔥🔥👍
👍
Cantonese and Mandarin are dialects, NOT languages. The same can be said for Shanghai dialect and Fujian dialect. However, they are all just ONE CHINESE language.
I have often heard the distinction between a dialect and a language is that a language has an army.
What? Where is the recipe? This style of making chicken pops has been well documented.