AWAFI Charcoal Chicken Granville - Food In Da Area
Today we are taking you to a simple yet delicious charcoal chicken joint, AWAFI! these guys create a chill and relaxed environment with a friendly feel to enjoy your food so take a moment and come to eat with us! Enjoy!
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Food In Da Area (FIDA)
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Music: Drake R.I.C.O Instrumental
Homemade General Tso's Chicken - Better than takeout!
General Tsos Chicken is a classic Americanized Chinese Food takeout dish typically served with fried rice and steamed broccoli, here I make my own version better than local takeout places. This recipe has taken a long time to perfect, I've made many attempts at cooking this over the years, following many different recipes, and I've finally come up with one I'm truly happy with. While this General Tso Chicken recipe largely comes from Woks of Life, I have made some changes to fit my personal taste preferences.
Adapted from:
Below the recipe you can find a few links to Amazon for the wok and sauce ingredients.
Ingredients:
Sauce:
1/2 Cup Chicken Broth
4 Tbsp Light Brown Sugar
1-2 Tbsp Chinese Chili Oil
1 Tbsp Minced Fresh Garlic
1 Tbsp Minced Fresh Ginger
1 Tbsp Light Soy Sauce
1 Tsp Dark Soy Sauce
1 Tsp Rice Vinegar
1 Tbsp Corn Starch
1/8 Tsp MSG (Optional)
Chicken:
2 Chicken Thighs
1 Tsp Light Soy Sauce
1/2 Tsp Dark Soy Sauce
1 Tsp Shaoxing Cooking Wine
1 Tsp Sesame Oil
1/4 Tsp Ground Pepper (Black or White)
1/8 Tsp MSG (Optional)
2-3 Tbsp Corn Starch
2-3 Tbsp All Purpose Flour
2+ Cups of Peanut oil or another suitable oil for frying
Instructions:
Making Sauce:
1. In a 2 cup or larger measuring cup, combine chicken broth, brown sugar, corn starch, light soy sauce, dark soy sauce, rice vinegar, and MSG.
2. Mix well to combine and ensure the corn starch is dissolved
3. Mince 1 Tbsp each Fresh Garlic and Ginger
4. To a 2 cup or larger sauce pan add 1-2 Tbsp of Chili Oil with the minced Garlic and Ginger
5. Cook over low heat until garlic and ginger are hot a sizzling and fragrant
6. Pour in the earlier combined sauce ingredients and mix well
7. Continue cooking until the color darkens and the sauce thickens
8. Remove from heat and set aside once thick and bubbling
Making Chicken:
1. Trim excess fat from Chicken Thighs
2. Cut thighs into pieces approximately 1 inch square or smaller
3. Add chicken to a 2 cup or larger bowl
4. Add light soy sauce, dark soy sauce, shaoxing wine, sesame oil, ground pepper, and MSG
5. Stir until thoroughly mixed and chicken has absorbed all of the liquid
6. Add corn starch and all purpose flour in equal proportions 1-2 tablespoons at a time and mixing after each addition
7. Start by adding 2 tablespoons each corn starch and all purpose flour
8. Mix well so chicken is completely coated, becomes dry, and separates into individual pieces.
9. Some pieces may need to be manually separated, and you may have to add additional corn starch and flour if it is too moist
10. Chicken should become dry and separated, you know you have enough breading when it appears white
11. Add 2 or more cups of oil to a wok or deep bottomed pan for frying
12. Heat oil over medium / low heat until it is ready for frying
13. Oil is ready for frying when the chicken begins frying immediately when dipped into the oil, or when an oil thermometer says it is
14. Fry chicken in batches, maybe 1 thigh at a time, do not over crowd, ensure oil temperature does not drop too low
15. Fry for 3-4 minutes or until lightly browned
16. Remove to a clean bowl and set aside
17. Once all chicken has been fried turn up temperature slightly and wait 2-3 minutes for oil to get hot again
18. Add all of the fried chicken and fry for 1-2 minutes until browned
19. Remove chicken again and empty the oil from your wok, give it a quick wipe with a paper towel to remove excess oil
20. Add all of the sauce that was previously reserved and heat back up over medium / low heat
21. When sauce is hot and bubbling add the fried chicken and mix well to coat the chicken.
22. Plate and serve immediately for the ultimate crispy General Tso Chicken
23. It's cheaper, more flavorful, less sweet, and crispier than your average takeout place
24. Enjoy
Timestamps
0:00 - Intro
0:23 - Sauce Ingredients
0:51 - Preparing Sauce
1:15 - Mincing Garlic and Ginger
1:35 - Cooking the Sauce
2:25 - Finished Sauce
2:34 - Chicken Ingredients
3:16 - Chopping Chicken
3:37 - Preparing Chicken
4:19 - Breading Chicken
5:06 - Frying Chicken in batches (First Fry)
6:15 - Frying Chicken (Second Fry)
6:40 - Reheating Sauce
7:00 - Saucing the Chicken
7:20 - Taste Test
8:00 - Ending
Amazon Links
Wok -
Wok Ladle -
Wok Ring -
Light Soy Sauce -
Dark Soy Sauce -
Shaoxing Wine -
Social
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Reddit -
Email - GranvilleDaveYT@gmail.com
#recipe #chinesefood #generaltso
Charcoal Chicken from EL JANNAH and eating bunch of other food | BY ALI KHAN | GLOBAL FOODIE DESI
EL JANNAH is the most famous restaurant in Granville NSW very close to the Granville train station, which was found back in 1998. They have a lot of branches all over NSW and they are specialize in Charcoal chicken.
#ELJANNAH
#alikhan
#globalfoodiedesi
#letsgo
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