Ziangs: REAL Chinese Takeaway Chicken Ball recipe

hello youtuber welcome to Jang's oriental food workshop I'm Qin and this is my mum Shu hello I'm Chu yes definitely definitely you're definitely not anyone else no not my sister or anybody isn't me yes it's mum it's good to know [Music] if you're new to the channel we teach you how to do Chinese takeaway food at home we have three generations in our family who have all been chefs including myself and my mom we know what we're talking about we literally are teaching you how to do takeaway grade food not rest Tony's restaurant great for two very different things takeaway grade is just quick and easy yeah it's just knowing what to put in that stuff a lot of people comment saying and although it's not the best way to do it no because we say that in the stop at the videos okay yeah yeah listen hahaha today we are doing one of the most requested things that we've in the past we've been doing the videos that some subscribers we were quite small about hundred I have been requesting we finished those requests now we're now starting to do the requests that you guys have asked for and how it works you ask for something and the most asked for gets done the first yeah it's the only fair way to do it chicken balls is what we're doing today this has been asked for I get about four three people a day asking about this in total we get between five and ten requests we've had well over one the nearly two thousand requests obviously not two thousand dishes but people will request the same thing more than once and so you'll get John from John land and Steve from Steve Pawnee to be more original as full chicken balls that knew you understand yeah you know yeah you know what I mean so you have chicken balls this is really easy there are a quite a few things that you need to know or be competent with and that's oil temperatures it's very difficult to judge your oil temperature if you don't have a thermometer you just is something you get used to overlooking yeah just using it a lot you guys has fried chips at home is on that it's quite the same with the you know when to put your your chips in so you just charged by the level of the heat of the oil yeah so when we say hot cold medium it's hot is gonna be where it's hot I can't even explain it any different that's because someone asked me the other day about temperatures and we will buy a one of those to prove those lays of things so we can get the oil temperatures but for now we are we're just telling you this concentrate we're eyes I Oh eyes before you sit concentrate with ice yeah fine with ice such a brave how that's gonna work out for us boiling oil yeah no I'm boiling oil it's a no-go area you'll become a you creative okay knowing your own stove yeah anyway don't add ice to hot fat sliver on this story we'll get on with this alright so here is all the ingredients you need for this well for the chicken balls we've got about 300 grams of diced chicken they are about two and a half centimeters by two and a half centimeter cubes you're gonna need a two-thirds teaspoons of MSG half a teaspoon of salt half a teaspoon of ground black pepper you're gonna need around a hundred and twenty grams of a special flower which I'll show you in a minute and you needed further hundred grams of that as well because that's kind of create a coating you'll need a hundred and they're 350 grams of lukewarm water and a load of oil now the secret ingredient behind this that's the reason why when you try and replicate this at home you can't do it it's because you don't have the right flour loads of people out there they'll go oh yeah you can just use self-raising for any self raising flour will do make what if you use self raising flour normally it holds loads of oil when you deep fry it and it's not tasty this is the stuff when we sell this on a website wwlp.com link is below in the description and it's a much finer finer grain of flour isn't it yeah it goes crispy and this goes puppy we're making there's two kinds of sort of sweet searching on board you get them takeaways there's the small ones which is made with normal self raising flour so you can tell they're quite cheap or the really puffy ones that a lot of people ask for which uses this just this and you will notice the difference it's the world apart isn't it yeah flavors different textures different the way it works is different but yeah so we'll get on with putting all this together so mum what you do now miss Julia yep go msg and you're soaked yeah pepper and give it a good mix with your hand cut yourself there how'd you do that coat my chicken no onion yeah so once that's thoroughly coated you've got stage two don't you mom yeah just a chewy stir-frying there okay yep okay so this is what you need to make the batter yeah in put the water in a bit at a time you might need a bit more water or you might not basis do it in one direction one direction the comments are now gonna get better they that's about right there's a consistency you're looking for it's kind of like PVA glue don't worry about the lumps in it too much disappear so that's the consistency okay so next one you'll be put your that flour in here you need to coat the two chicken pieces yeah is that hot enough yes it's a messy job yeah this I hate doing this put your chicken in one side what you doing is it get your hand is going to be messy right coat your hand with your flour so it doesn't stick there once it coated they pull it to one side don't it get it all mixed up yeah you do this for the whole batch yeah do a batch at a time get you I said why were in your hand you just roll it off right now most places they won't season this but we would season it with a little bit of salt the only thing we don't season this is the the flour here you need to get a tray to put your chicken bow in there okay make sure not to near the fire well you put about five pieces at the time or five for four or depends on how big is your mixing bowl all right to get a bowl of water to wet your hand because your hand is dry you've been put in a butter it just thick it doesn't roll off so wet your hand yep okay so this is the easy bit when it goes in you want the temperature to be a medium-high when they're in it needs to drop down to a medium if you let on lower just surely because of the thickness of them okay so we put this second batch in I didn't press record on this last one so that's fully my fault we put a second batch in we took these ones out when they're near done these going to need another two minutes and then they'll be ready when those get to this color those will then be added to this if that makes sense makes sense to me doesn't make sense team up yeah all right cool okay so they're very similar color now those are going to go in these take around seven and a half to eight minutes that's spitting noise means that the chicken inside is cooking it's releasing its liquid which I don't know if we're gonna be able to pick that up on their microphones were using hold on hopefully you could hear that spitting goes and that's the moisture from the chicken so these are only going to need another two minutes Wow about a minute now from when we put them in to maintain a low heat remember it's got to be hot when they go in and you're trying to basically get the outside crispy and then you turn the heat down if you if it goes in cold the batter just goes really stodgy with oil and the mat and then if you try and turn it up it doesn't you can undo it okay now this is a perfect summertime perfect imagine going into your salon going I want to spray tag what color chicken ball color please okay so these should be ready now to lift out and you need a pre prep tray with some lining on it we've got some food grade paper but you can use anything that's like kitchen roll yeah kitchen roll if you haven't got kitchen roll you can use anything get a little oil put it in your tray look at that how beautiful it is oh yeah that good I bet this one better than your local takeaway there's a big there's a big shout man you gotta further out there are you well I would think so well there we go what good we can we're going to test them out now yeah the next few videos might be we're gonna have to livestream them because I'm having an operation on my hand and I might not get function back my hands up just editing alone there's gonna be quite difficult in along with filming but we're gonna try and get some live streams out instead yeah I have I'm gonna have to rest that for at least two well they said they'd say six but I'm gonna take two to three weeks we've tried to film some videos to get them out in time but we've work and as heavens close down has just been so much to do we haven't managed to do them so we promise even though if we go quiet for a couple of weeks it's only because I'm lying in a bed feeling sorry for myself yeah yeah so chicken balls look at those um yeah do it crispy yeah we just made some quick sweet and sour sauce if you don't know how to make this we show you how to do it and one of the videos I'll link them below and there's a quick version which this which is this yep just a better Chris with butter very good so that's how you make chicken balls remember it's the flour you using if you want these to be less and crispy and more stodgy make your batter thicker if you wanted to be more crispy and less stodgy make your batter thinner but this is how we like them there's good mixture of both this stodgy ness and there's not I personally when I make them actually I like stodgy nough so I'll make these and then I'll put them in a bag so they go soft and I like I like chewiness right out and that doesn't know how it go so thanks for watching guys remember to Like comment subscribe if you would like to support the channel help us come full time here and get more videos out more often ball means do become a patron that would mean the world to us actually just you subscribing and watching means the world to us in all honesty it's amazing that so many of you have liked the channel yeah there's growing mega fast and we well I know why thanks for all you people out there thank you so happy eating and happy cooking yes see you next time will be a live stream next time you

Channel: Ziang's Food Workshop

Views: 697,174

Keywords: chinese takeaway, chinese takeout, sweet and sour chicken balls, sweet & sour, chicken balls, chicken ball recipe, prawn balls, pork balls, sweet & sour chicken balls, chinese food, chinese cookery, deep fried chicken balls, chicken, chinese chicken, chow mein, fried rice, egg fried rice, soft noodles, satay beef, curry beef, foodtuber, chin, choo, ziangs, brunei, malaysia, street food, chinese street food, real chicken ball recipe, chinese recipes

Id: 5azRj_8iogg

Length: 13min 57sec (837 seconds)

Published: Sat Jan 26 2019