How Chinese Chef Cooks Fried Chicken

[@Jackstar819]

😋😋😋😋😋😋

[@CantoneseFoodRecipes]

Thanks

[@Devilishlybenevolent]

Looks good but as a chef who worked in multiple Chinese restaurants, you should turn off the stove, add the sauce, toss it till its fully covered then plate/serve to preserve the crispiness. Usually you cook the sauce in the pan, once it gets to the flavour you want, turn it off and put in the corn starch slurry, take your fried chicken, toss, serve.

[@CantoneseFoodRecipes]

Thanks for the tip

[@CantoneseFoodRecipes]

Cool

[@bamnjphoto]

Was the Tomato Sauce Ketchup

[@kjauyoung]

No, it's tomato sauce, water, sugar salt and vinegar.

[@kjauyoung]

It's tomato sauce

[@kjauyoung]

Water, salt, sugar and vinegar

[@bamnjphoto]

@@kjauyoung that's similar to ketchup based on the recipe

[@kjauyoung]

There's no other preservatives except what's in the tomato sauce.

[@soulmatelost2014]

I think you need to take the time to find another meat cleaver at least sharpen the one you've got

[@CantoneseFoodRecipes]

Yeah it's a old cleaver, need a new one

[@soulmatelost2014]

Cooking skills look good but your knife skills are scary

[@CantoneseFoodRecipes]

I'm used to the salmon knife which is super sharp

[@CantoneseFoodRecipes]

Ok