Tender and juicy meat with a light and crispy skin — this is the Cantonese answer to fried chicken. Silas Li, a chef who specializes in Cantonese cuisine, shows us how he makes this classic dish. It looked super complicated, but we tried it! Did we succeed?
0:00 China’s answer to fried chicken 00:51 How to make it 02:38 Our turn!
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If you liked this video, we have more stories on classic Chinese chicken dishes:
Hainan Chicken Rice Isn’t From Hainan https://www.dailymotion.com/video/x7sv78v
“Big Plate Chicken” Stew: Bringing Authentic Xinjiang Food to London https://www.dailymotion.com/video/x8d6e4i
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Producers: Lisa Cam, Tiffany Ip Script: Tiffany Ip Editor: Mart Sarmiento Videographer: Llewellyn Cheung, Hanley Chu Narration: Tiffany Ip Mastering: Victor Peña
