Smoked Crispy Chilli Chicken JUST LIKE TAKEOUT

Chin and Choo from Ziangs food workshop are here to show you how to make smoked crispy chilli chicken just like the Chinese takeout is making it. We will show you how to cook this popular Chinese takeaway dish at home, its so easy, the recipe just calls for a 2 specialist ingredients, the rest are all things most people will have at home in the store cupboard. Personally when I make this I like to leave out the sugar and add more fresh chillies as I like my food hot, but that's just personal preference, I have had this dish where no sugar was added, but more the most part, they will be adding it, that's the crystals you often see on the dish.

This smoked chilli chicken recipe is one that found in many Chinese takeaways around the UK, although relatively new to our area, its been a staple in cities for a couple of decades now. It wasn't and still isn't on the menu of the takeaway I grew up in (no longer family run), I learned this for a takeaway I worked in while at university (nearly 20 years ago).

This dish has an unique flavour, one that's hard to describe, I feel likes its almost a fusion dish than a UK Chinese takeaway recipe, reminds me of salt and pepper chicken but has a Spanish or Mexican under tone, which makes it very pleasant to eat.

Ziangs food workshop are not afraid to openly use MSG (monosodium glutamate) in our recipe, and we never have been, we've been using it on here long before uncle rogers said it was good to use. We would like to help dispel the myth behind MSG and teach people that using it is safe. It's been proven so safe that there are now psychological studies on why people still believe the bad myths of MSG when for the last 2 decades the scientific and medical community have all said it safer than fat, sugar and salt. #MSGMASSIVE #ziangs #Ziangarmy

Buy our eCookBook here: https://amzn.to/3snQevg

Pre-order the reprint of our 1st book here: https://www.chinandchoo.com/product-page/copy-of-chin-and-choo-s-chinese-takeaway-cooking-bible

For the recipe list and written method (and for videos much earlier than YT) join our recipe vault here: https://www.chinandchooscookeryschool.com/blog

Essentials kit: https://www.chinandchoo.com/product-page/copy-of-lee-kum-kee-lkk-premium-oyster-sauce-510g

MSG DON'T BELIEVE THE MYTHS! https://www.youtube.com/watch?v=ERVRjAYBOp0&t=3s

Here are links to products we recommend and that we use in our videos
Induction hob 2kw: https://www.chinandchoo.com/product-page/induction-cooker-1
Induction hob 3kw: https://amzn.to/3q7yRyv
Tempature probe: https://amzn.to/33hzqwu
Wok, good all round non-stick: https://amzn.to/3n6KC6w
Cast Iron wok: https://amzn.to/3tbUpM7
The wok that a takeaway would use flat base: https://amzn.to/34ENdOJ
The wok that a takeaway would use round base: https://amzn.to/3zJzfpZ
Best kind of cooking utensil for use with non-stick woks: https://amzn.to/3zJzQIf
Best kind of cooking utensils for use with cardon steel woks (don not use with non stick): https://amzn.to/3t801XW
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Large measuring jug 2.2L: https://amzn.to/34Adyxf
Magnetic measuring spoons: https://amzn.to/3F8liTx
Small cleaver: https://amzn.to/3f2unTz
Large meat cleaver (takeaways go to): https://amzn.to/31GIjzx
Cool Meat clever: https://amzn.to/3nd080v
Parring knives: https://amzn.to/3zE3ajw
Hardwood chopping board: https://amzn.to/3r5n96y
Round hardwood chopping board: https://amzn.to/3r1lLlz
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