• last year
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

#Friedchicken #Chinesedish #Chineserecipe

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