Korean Fried Chicken Wings - Crispy, Spicy, Sticky Wings from Heaven!
We've teamed up with @neffhomeappliances to bring you an epic Korean Fried Chicken Wok Wednesday recipe. Want your wings dripping in sweet, spicy sauce, without losing their crunch? Jeremy has all the answers for you today!
NEFF - Z2472X0 - Wok ring (neff-home.com)
Find out more about NEFF here neff-home.com
Find out more about this recipe over on Patreon with our 'Behind the Wok' series:
Book one of our online classes today:
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
The Ingredients
8 whole chicken wings
Vegetable oil for deep frying
4-5 cloves garlic, finely sliced
4-5 large dried red chillies, soaked in hot water for 10 minutes and roughly chopped
Handful toasted peanuts
1 tbsp. sesame seeds
The Marinade
½ tsp. sea salt
½ tsp. black pepper
½ thumb sized piece ginger
2 cloves garlic
200g cornflour or corn starch
1 tsp baking powder
The Sauce
1 tsp English mustard
2 tbsp. gochujang (Korean Chilli Paste)
2 tbsp. light soy sauce
3 tbsp. maple syrup or honey
1 tbsp. brown sugar
1 tbsp. rice vinegar
To find the recipe for this dish, click the link below!
- -
- Korean Fried Chicken Wings - Crispy, Spicy, Sticky Wings from Heaven! | Wok Wednesday -
Visit our shop for woks, cleavers, bao kits and gyoza kits! -
UK delivery:
Become a wokstar, join one of our classes! -
Find other recipes here! -
Find us on social media:
Twitter:
Instagram:
Facebook:
Got a question or inquiry?
E-mail us at: Info@schoolofwok.co.uk
6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
???? Printable Chicken Marinade Recipes:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
► PRODUCTS MENTIONED:
Stasher Bags:
Chalk Marker:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
White Chef's Knife:
Cutting Board:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
► WHAT I'M WEARING
Top:
Jeans:
Linen Apron:
The music I use: - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#chicken #chickenrecipe #chickenmarinade
Simple Homemade Chinese BBQ Pork (Char Siu)
Making Chinese BBQ pork at home is a pretty simple and easy process. Just gotta marinate and roast some porks shoulder and you've got it! Hope you guys enjoy this one!!
Recipe:
Dark Soy Sauce:
Red Fermented bean curd:
Vote for me here(scroll to the bottom to find me):
FOLLOW ME:
Instagram:
Subreddit:
B-roll Song:
Twitter:
Facebook:
---------------------------------------------------------------
Super Easy Sticky Chinese BBQ Pork! Char Siu Pork Ribs 叉烧排骨 Chinese Barbecue Pork Rib Recipe
With our Char Siu (Char Siew) Pork Ribs recipe, you don't have to cook your ribs for hours to achieve the fall-off-the-bone outcome. You can easily recreate this recipe for your Christmas party or family gatherings. Super easy and super super yummy. Give it a try.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
————-
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
------------------
Sticky Char Siu Pork Ribs 叉烧排骨 Chinese BBQ Pork Recipe
Ingredients:
Serves 4 pax
-------
1L water
2 tablespoons premium dark soy sauce
1 tablespoon oyster sauce
2 tablespoons hoisin sauce
80ml (2.7fl oz) Chinese cooking wine (Shaoxing Huatiao wine)
2 slices ginger
1 bulb of garlic (chopped)
20g (0.7oz) rock sugar
2 tablespoons red fermented beancurd sauce
1.5 tablespoons maltose
1 teaspoon five spice powder
800g (28.2oz) prime ribs
Some toasted sesame seeds
-------
Airfry the ribs for 5 - 10 mins at 200C (392F)
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Premium dark soy sauce
Oyster sauce
Hoisin sauce
Hoisin sauce & oyster sauce bundle
Chinese cooking wine
Red fermented beancurd sauce
Rock sugar
Maltose
Five spice powder
Toasted sesame seed
----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Cast iron wok
Airfryer
-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore:
Get Sennheiser wireless microphone from Amazon:
-----------------------------------
If you like this recipe, you might like these too:
Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Chinese BBQ Roasted Pork Char Siu Recipe
-- Don't forget to LIKE and SUBSCRIBE --
---------------------------------------------------------------------------------------------------
Ingredients List
- Approximately 2kg of Pork Shoulder/Pork Butt/Boston Butt
Marinade
- 2 Cubes Fermented Red Beancurd (plus some of the liquid)
- 4 Tbsp of Chu Hou Sauce (or alternatively Crushed Yellow Bean Sauce)
- 2 Tbsp of Hoi Sin Sauce
- 2 Tbsp of Shaoxing Wine or Mei Kwei Lu (Rose Wine)
- 2 Tbsp of Sesame Oil
- 2 Tbsp of Honey (plus extra for coating towards the end)
- 2 Tbsp of Cornflour/Cornstarch
- 2 Tbsp of Minced Garlic
- 1 Large piece of ginger, roughly chopped
- 1 Tbsp of Sugar
- 1 Tbsp of Salt
- 1 Tbsp of MSG *optional*
- 1/2 Tsp of Five Spice
- 3 pieces of Star Anise, broken up and segmented
- 300ml of Water
Method
Note: Begin 2 days in advance but if you’re short for time, try to begin soaking the meat 2 hours before marinating. Soaking the meat before marinating allows the blood to drain out and the meat becomes even more tender. This is a practice often seen in Chinese cooking but some may find this unnecessary. Try it, and find out.
1. Cut your pork shoulder into long, thick strips. Cut along the grain, this way when you slice it up after cooking you can cut against the grain to finish. Try to cut the strips into equal sized pieces.
2. Soak the strips of meat into cold water and leave for 2 hours or up to 24 hours.
3. Drain the pork and pats them dry with a paper towel
4. Start with the marinade! In a large bowl, combine all the marinade ingredients and mix well.
5. Submerge the meat into the marinade and give them a good massage! Transfer the meat and marinade into a dish/tupperware/ziplock bag and allow to marinate over night in the fridge.
6. Half an hour before cooking, take the marinating meat out of the fridge to come up closer to room temperature. Line a large baking tray with foil and place a rack on the top. Note: You can (and I have tried) cooking without a rack - you may find the meat becomes softer and has less of a bite but it will work. Preheat the oven to 200 degrees celsius.
7. Reserve the marinade for basting the meat with and place your meats on the rack. Roast the pork for approximately 45 minutes and baste every 15 minutes. Note: The cooking time will vary because it all depends on thickness of the meat and the oven. The meat will more than likely be cooked after 45 minutes but will not have enough colour so now you can begin finishing off…
8. To finish off the char siew, coat it in honey and repeat every ten minutes until the meat is sizzling nicely and charred. This should only take 1-2 rounds. You will know when the meat is done when it’s slightly burned on the edges, the meat is firm yet tender and the meat has a beautiful shine.
9. Enjoy your char siew with rice or noodles, chopped up as a filling for steamed buns or fried rice or even inside a sweet pineapple bun.
--------------------------------------------------------------------------------------------------
Music by Birocratic - Orientation
???? My dad's Steamed Spare Rib recipe (蒸排骨) (w/ black beans!)
Watch Daddy Lau teach us how to make Steamed Spare Ribs (with fermented black beans). This is a classic dim sum dish that's incredibly easy to make at home.
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Soy Sauce:
- Tamari (Dark Soy Sauce substitute):
- Rice Cooking Wine:
- Oyster Sauce:
- Vegetarian Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
???? MY CAMERA GEAR! ????
- My Workhorse Camera:
- My Lens for Wide Shots:
- My Lens for Detail Shots:
- My Macro Lens:
- My Main Light:
- My Light Softbox:
- My Camera Slider:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
⏲ CHAPTERS ⏲
00:00 - Intro
01:06 - Key ingredients + black bean history
01:45 - Wash black beans
02:04 - Cut ribs
02:42 - Cornstarch, rinse, dry ribs
03:06 - Why meat is red
04:11 - Marinate ribs
06:01 - Prepare wok for steaming, boil water, spread out ribs on plate
06:58 - Cover wok, steam for 20 minutes
07:24 - Garnish and enjoy!
07:52 - Meal Time
08:41 - Did Mommy and Daddy Lau eat this as children?
08:59 - How to select the right spare ribs
09:14 - Raising pigs in China
10:05 - On mandarin orange peels
11:59 - Preparing Spare Ribs: Daddy Lau vs Dim Sum Restaurants
14:59 - All about marinating + flavors
18:25 - Cam says, “bye bye!”
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -