Seeing the new post of @supertastermel , remind me I am actually keeping a video that @chef_menex making his Si-Chuan Crispy Chicken with the most original way : hand held the chicken, then pour boiling oil over and over again until it is cooked. Chili oil is being used in the video as Chef Menex is making a spicy version rather than a ordinary one. When you deep fried the chicken via this way, the skin will not absorb excess oil hence it stays crispy for a long time. The man who invented this technique was Chui Fook Chuen, the founder of Fook Lam Moon, the father to the founder of Seventh Son Restaurant, Chui Wai Kwan.
Chui Fook Chuen’s vital fried chicken technique affected the entire Chinese culinary world and the theory behind is still being widely apply in the Chinese culinary industry.
@chef_menex from @chinatanghk transformed the traditional Cantonese crispy chicken to the spicy new version he created : marinated the chicken overnight with various Si-Chuan spices then pour boiling chili oil to deep fried it until it’s cooked. As seen in the video.
#cantonesefood #cantonesecuisine #cantonesedeepfriedchicken #cantonesecrispychicken #crispychicken #chinesecookingtechnique #cookingtechnique #炸子雞 #粵式炸子雞 #麻辣炸子雞 #張嘉裕 #cantonesesichuanfusion #chefmenex #chinatang #chinatanghk #chinatanglandmark #sichuancrispychicken #chinesefood #spicyfood #chinesefoodlover #foodcriticschoice
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