Sizzling Garlic Crispy Chilli Chicken

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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
Fried chicken Ingredients
1 Chicken breast
Pinch of salt
Pinch of white pepper
1 tsp vinegar
3 tbls potato starch or cornflour
The white of 2 medium sized eggs
Method:
Slice the chicken breast diagonally into thin slices.
In a mixing bowl add the chicken slices, salt, white pepper, vinegar, cornflour and egg white. Mix and coat
Heat oil for frying,temp 150 degrees deep fry until light golden brown.
Sauce
2 tbls Lee Kum Kee chilli bean sauce
2 tbls Tomato Ketchup
1 tbls siracha sauce
1 tsp light soya sauce
1 tsp vinegar
1 tsp sugar
Pinch of white pepper
Pinch of salt
1/4 cup of water
1 level tsp cornflour
2 tbls diced garlic
1 tbls root ginger
1/2 green and red bell pepper
1/2 Onion sliced
Method:
Heat oil in a wok, add garlic, ginger and cook for a few minutes.
Next add the rest of your veg and fry for a few minutes
Now add your sauce and heat through
Next add your chicken and coat in the sauce..Done
#sizzilinggarliccrispychillichicken

[@isyt1]

Your recipes are getting better by the week Alex and so is your whole filming/editing/production. Love it 👍🏻

[@ukchinesetakeawayrecipesbyalex]

Thanks for the compliment isyt I'll take that..

[@michaelinkster4977]

That looked great - brilliant colours and contrast too!

[@ukchinesetakeawayrecipesbyalex]

Thank you! Cheers! Michael i appreciate that.

[@nominomerz8178]

Can I just say, thank you so much for posting these. The fact I can now make crispy chicken without normal flour is such a relief as I'm gluten intolerant. Your recipes and videos are absolutely top notch, thank you so much for making them

[@ukchinesetakeawayrecipesbyalex]

My pleasure Nomino and thanks for all your support. Cheers pal..

[@barryhnidoj3893]

I alex I made this. Very nice thanks. I like how simple you show wot to do

[@ukchinesetakeawayrecipesbyalex]

Glad you liked it Barry..I like to keep things simple with all my videos..There is a believe then that everyone can make the dish..Cheers Barry..

[@markbaxter9430]

just made this tonight Alex. it's unreal....cheers

[@ukchinesetakeawayrecipesbyalex]

Sorry for the late reply Mark that's brilliant i'm pleased about that..

[@simonsdiesel]

Well done big man, you’ve smashed it again!! I’m on this one tomorrow!, you’ll be putting take aways out of business at this rate👌👌

[@ukchinesetakeawayrecipesbyalex]

Thanks Simon hopefully not i need one when i'm drunk 🤣

[@stuartj9842]

very nice keep up the great videos mouths watering yet again

[@ukchinesetakeawayrecipesbyalex]

Thank you, I will Stuart and thanks again..Cheers pal..

[@DiscusRussell]

Im going to try this one

[@ukchinesetakeawayrecipesbyalex]

Cheers Russell..

[@gavrfc09]

Delightful looking dish alex! The peppers in your dishes give it excellent colour as well as flavour. I still need to get myself a sizzling hot plate 👊🏻. Excellent as always 💪🏻

[@ukchinesetakeawayrecipesbyalex]

Can't thank you enough cheers Gav..

[@ukbnolife5839]

you make me hungry. Chilli Chicken looks so yummy.😍

[@ukchinesetakeawayrecipesbyalex]

Thank you kind sir,appreciate that cheers.

[@mrmustard174]

Truly inspiring Alex, thank you

[@ukchinesetakeawayrecipesbyalex]

Thanks mate i really appreciate that..Cheers..

[@lyndastook8402]

Keep up the great work looks lovely

[@ukchinesetakeawayrecipesbyalex]

Thank you! Cheers Lynda

[@buranopeach5245]

What an underrated channel you have. Lush!

[@ukchinesetakeawayrecipesbyalex]

Thank you Burano for your kind comment..

[@benjisfood2754]

man this looks tasty and easy to make

[@ukchinesetakeawayrecipesbyalex]

Thanks mate appreciate that..

[@JohnConboy1]

This looks like another winner! Well done Alex 👏👏👏

[@ukchinesetakeawayrecipesbyalex]

Thanks for that John..

[@loobyloo6254]

Love your recipes. Fantastic everyone! Can you tell me where you bought your Malaysian curry powder from for your updated curry sauce recipe. Another one I'm going to make. Thanks

[@ukchinesetakeawayrecipesbyalex]

From my local Asian Asian store Seewoo Glasgow.. 99 pence for 250 gram bag.They split the large tubs they have into affordable bags.Ebay has them also I've been told..Thanks pal

[@johnfoy4894]

Yet another inspired video. I love using my cleaver..a knife and shovel in one.

[@ukchinesetakeawayrecipesbyalex]

For shredding veg I think It's better than a knife and as you said John makes a rerr shuvel 😄

[@amandaleeborchert3745]

Mmmmmm Mmmmmm mmmm finger-licking good!!😋😋😋Another great recipe for the absolutely must-try pile!!🥘🥘🥘

[@ukchinesetakeawayrecipesbyalex]

Thanks again Amanda x

[@francesmunro9666]

Lovely Alex x👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

Thank once again Frances x

[@zombieshart1001]

great stuff as always. May I enquire as to where you purchased the sizzle plate at the end?

[@ukchinesetakeawayrecipesbyalex]

Thanks David..I've had the Sizzeler well over 20 years now..I can't even remember were I bought it now..It's made by Ken Hom..It said at the time it had a lifetime guarantee and I think it has..Maybe try online..It still might be available..Thanks pal .

[@Tom-pd7cv]

Done it again mate. Looks fab

[@ukchinesetakeawayrecipesbyalex]

Cheers for that Tom and thank you..

[@lipstickblue5193]

New subscriber here. Your videos are great and easy to follow! What’s the music called in this video?

[@ukchinesetakeawayrecipesbyalex]

Thanks..I came across the song on my Iphone many years ago..The track was included with the Imovie app that comes with the Iphone but don't have the phone anymore so not really sure..Sorry about that..

[@jamesmccall2818]

Yaaaas. That’s dinner sorted for Saturday night

[@ukchinesetakeawayrecipesbyalex]

Cheers James..

[@FLYINHAWAIIAN37]

I forgot what video it was but about the garlic oil that you use sometimes; I have the recipe saved on my computer and I was curious, is dehydrated garlic the same as granulated garlic? (im in the states and its difficult to find "dehydrated" garlic.

[@ukchinesetakeawayrecipesbyalex]

I can't remember myself. It's in one of my videos somewhere but i would need to look for it..Dehydrated is what most use in the UK .You can order it online also..I never used it for this dish and used fresh instead..Just for a change basically. Granulated is different.Cheers mate..

[@FLYINHAWAIIAN37]

@@ukchinesetakeawayrecipesbyalex Oh ok. I was just curious. Also, what type of food is "chinese takeaway" considered? Down here in the states its Chinese American, but when you make the same food in the UK, is it not considered Chinese American? {we call it TakeOut but the genre of food is technically Chinese American)

[@isyt1]

@@FLYINHAWAIIAN37 British Chinese takeaway is just our westernised version of Chinese food. It’s not authentic but you do get the odd up-market Chinese restaurant that does authentic food. So it’s a British version of Chinese food and I suppose you could call it British-Chinese. Not sure why you’d think it would be called American-Chinese food in Britain though lol as it has nothing to do with America. The same way the black British people are not called African American

[@classicrestore7445]

Hi alex who is the music by in your sizzling garlic crispy chicken love the bad boy tune

[@ukchinesetakeawayrecipesbyalex]

I can't remember C R..IT was royalty free music that came with Imovie on my Iphone..I no longer have the phone..I love the track ideal for this kinda stuff..

[@gutworm686]

First class again!

[@ukchinesetakeawayrecipesbyalex]

Thanks mate, appreciate that..

[@RevuitNet]

I hope I have better luck with this than chicken balls because I’ve had an absolute nightmare.... I bought the green dragon flour as everyone recommends and every single time without fail and no matter what flour I use... my chicken balls taste like cheap greasy vegetable oil... I cannot taste anything else.... they are saturated! Any tips?

[@ukchinesetakeawayrecipesbyalex]

Hi Richard..Chicken balls are one of the hardest things to make..When you buy them from a Chinese the guys who make them have had a lifetime experience and are experts.We are not and to be honest even i struggle at times..I'm not the best by the way and has took me a long while to get anywhere near close but now i do not too bad..For a start the batter has to be right and also the oil temp..If the oil is not at the correct temperature then you could be in trouble..Chicken balls have to be served immediately or they deflate into a soggy mess..They don't keep their shape for a long period of time..That's why takeaways will always twice cook them before sending them out..It's basically trial and error..It also doesn't matter what flour you use, that has got nothing to do with it, all of the above has..In Glasgow they use the cheapest flour they can find but you've got to remember it's experts that are making them..It's another skill entirely Richard you've just to keep at it as i've done or just buy them 😉Cheers Richard..

[@RevuitNet]

@@ukchinesetakeawayrecipesbyalex thanks for the tip which is much appreciated... I find the temps hard to judge... you get them up to 180 and out balls in and then it’s 120-140. Lol Any idea why all I can taste is vegetable oil and grease in mine?

[@TheImmortalPetal]

It's not the "right" answer, but it's what works for me - I heat my oven to about 75-85°, I take the balls out of the fryer when they are a tiny bit lighter than I want them and place in a basket lined with plenty of kitchen paper in the oven for about 10 mins. It keeps them warm enough to keep the oil draining from them. This is how I finish off my prawn toast too.

[@ukchinesetakeawayrecipesbyalex]

Only one thing I can think of it they don't immediately float to the top as soon as you place them in the wok then they will be soggy..If the oil not at the correct temperature they will sink to the bottom and absorb the oil. As soon as they float to the top remove them after 30 seconds and set aside..Next have the oil as hot as you can possibly get it and return them back to the oil and cook for a minute or so until golden brown..Takeaways always twice cook them..They have to he consumed straight away or after a short period of time the oil will seep back into the batter..It's the excat same when you buy a fish supper from the chippy..If left for a certain length of time the oil will seep back into the batter and the result will be soggy battered fish..

[@boodgebutton]

I have a sizzle plate but never used it. What is its actual purpose?

[@ukchinesetakeawayrecipesbyalex]

If youve ever been to restaurant and they bring this to your table sizzling and smoking It's highly impressive..Also the cast iron skillet adds a smokey charred flavour..In the UK we have loads of sizzling restaurants.Indian takeaways are also a prime example. Chicken tikka served on a sizziler is on another level

[@garypearce3912]

Just like chicken tikka shashlik

[@francesmunro9666]

Alex can you do a fire cracker chickennplease xx👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ukchinesetakeawayrecipesbyalex]

I'll see what i can come up with Frances..Thanks..

[@francesmunro9666]

@@ukchinesetakeawayrecipesbyalex thanks Alex 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@ogloc636]

naughty, as always.

[@ukchinesetakeawayrecipesbyalex]

Thanks pal..

[@duncanmit5307]

💜💜💜👍👍👍👍💜💜💜💜👍👍👍👍

[@ukchinesetakeawayrecipesbyalex]

💞💕💚

[@bigballscall3708]

Thank you soo much 10/10 .thanks for sharing keep the good work up

[@ukchinesetakeawayrecipesbyalex]

Thanks for that pal appreciate that..