American Chef Cooks British Chinese Food
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Published 2024-01-18
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TIMESTAMPS…
Intro (0:00)
What is British Chinese? (1:16)
Curry Sauce (2:40)
Sweet & Sour Sauce (4:30)
Chinese Mustard (5:40)
Prawn Toast 🦐 (6:34)
Chicken Balls 🐓 (9:08)
Salt & Pepper Chips 🍟 (11:18)
Crispy Chili Beef 🥩 (13:20)
Taste Test (16:34)
Sloppin' It Up (20:36)
Thanks for Watching! (21:25)
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RECIPES…
Crispy Chili Beef
School of Wok - • Easy Crispy Chilli Beef Recipe!
Salt & Pepper Chips
Khin's Kitchen - • Chinese Takeaway Salt and Pepper Chip...
“Chinese” Chicken Balls (British Takeaway-style)
Khin's Kitchen - • Takeaway Style Chinese Chicken Balls ...
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Sweet and Sour Sauce
Adaptation from - Khin's Kitchen: • Takeaway Style Chinese Chicken Balls ...
Ingredients:
½ cup Ketchup
2 Tbsp Tomato Puree
½ cup White Vinegar
¾ cup Sugar
1 Tbsp Chili Flakes
1 cup Water
1 Tbsp Corn Starch
½ tsp MSG (optional)
Kosher Salt, to taste
Prepare the sweet and sour sauce by combining its ingredients in a saucepan.
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Chinese Curry Sauce
Adaptation from - BBC: www.barefootfarmbyron.com/chinese-curry-sauce-reci…
Ingredients:
2 Tbsp Neutral Oil
½ Yellow Onion, chopped
2 cloves Garlic, minced
2 Tbsp Curry Powder *see below
1 Tbsp sugar
2 Tbsp Rice Wine Vinegar
1 cup Chicken Stock
2 Tbsp Light Soy Sauce
1 Tbsp Cornstarch, dissolved in 2 Tbsp water
½ tsp MSG (optional)
Kosher Salt, to taste
Black Pepper, to taste
Curry Powder Ingredients:
2 tablespoons ground turmeric
1½ tablespoons ground coriander
1½ tablespoons ground cumin
1½ teaspoons ground ginger
1½ teaspoons mustard powder
1½ teaspoons ground cinnamon
1½ teaspoons ground cardamom
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Toast whole spices. Grind to a powder.
Technique:
Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Stir the curry powder, sugar, chicken stock, soy sauce, vinegar, a pinch of salt and black pepper into the pan.
In a separate bowl, dissolve the cornstarch in water to create a slurry. Slowly pour the slurry into the pan while stirring continuously to thicken the sauce. Simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning. If the sauce is too thick add a dash more stock or water, if the sauce is too thin add a bit more cornstarch slurry.
Remove from heat and let the sauce cool slightly before serving.
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Prawn Toast
Mix of videos:
1 - • Make Fried Shrimp Toast, A Crispy Hon...
2 - • The Best Prawn Toast (Shrimp Toast) R...
3 - • Gok Shows How To Make Delicious Sesam...
Ingredients:
White Bread
Shrimp
Egg White
Sugar
Kosher Salt
White Pepper
Corn starch
Sesame Oil
Sesame Seeds
Neutral Oil, for frying
Smash shrimp with cleaver into a paste.
Add everything but bread and seeds to bowl and mix.
Spread shrimp onto bread, lay face down in sesame seeds. Fry at 350F until golden brown and crispy.
Trim edges to make uniform and presentable then cut on the diagonal. Plus the extra make for lil snacks.
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#Chinese #ChineseFood #British #Chef #Takeout #Takeaway #Food #CookingChallenge #Cooking #Recipe #OmnivorousAdam
All Comments (21)
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I have watched all of the "popular" cooking YouTube channels for years, every week and to say your channel is now aggressively into the rotation is an understatement. Keep doing what you are doing. The editing is great, your honesty, humor and personality is perfect for this style of video. Thank you sir. To the top you shall go.
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I feel like you made that way better than a typical British takeaway
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British chicken balls are usually more doughy kind of like what I'd imagine corn dogs are like (never had one just guessing) they pretty much always come with sweet and sour sauce, (sweet and sour chicken balls on most menu's)
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Never heard of Chinese Mustard (Manchester,Uk) unless its a regional thing, which I wouldn't order anyway You are right about salt and pepper chips being a potato vehicle for everything else Chicken balls are the chicken equivalent of battered fish, its not a thin coating, its thick, which is perfect for dips
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I learned about salt & pepper chips a few days ago and immediately made them. FLIPPING delicious. I'm pretty upset they haven't made their way to the US! Thanks for this enlightening video!
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Oh My Gosh! I’m SO happy you did this
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This channel is going to blow up. Good job, man!
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Literally just discovered your channel last night, and you're quickly becoming my favorite chef here on youtube. Its not often that a cooking video gets you laughing while also being informative, well shot, and well edited. Way personable, too.
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We have like a Chinese curry sauce over here dude. Not just Indian curry sauce. 😅 The chicken balls here are weird. Really thick batter, nothing like a nugg or tempura. Great vid 👊🏼
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Chicken balls I have had in Glasgow, Scotland has always been HEAVY on the batter. Heavy batter means dipping in a sauce is amazing
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Adam, you always open new vistas for me. I'm fond of Chinese food in it's various incarnations...Traditional, Chinese-American, Chinese-Cuban, Chifa(Peruvian) but I never explored Chinese-British cooking. The shrimp toast I think we also have in the US but the rest was Terra Incognita. Thanks for this. Jim Oaxaca Mexico NJ-Boy retired to the land of the Sandunga (you did put chilies in it hehehe )
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Salt and Pepper Chips are the Brit version of Canadian Poutine/ New Jersey Disco Fries
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For chicken balls in the UK they use self raising flour for the batter which makes them very puffy. Crunchy outside and soft inside, sometimes mostly batter 😂. Pretty sure they precook the chicken before battering too. Ziangs food workshop is really good channel, they make authentic UK Chinese takeaway food.
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In Canada, the chicken balls from a Chinese take out are round balls of dough covering a nice chunk of chicken, deep fried and served with sweet and sour sauce. What I saw here was just fried chicken pieces.
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You did a great job here, my only minor criticism would be that the crispy chilli beef looks really dry in comparison to what you'd get from a chinese takeaway here. That being said, it could just be that the sauce settled in the bowl
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That curry sauce looks so good. Well, everything you make looks 'stunnin'. Yeah, I need to try this for sure. I want some of these British 'Chinese' in my local restaurant dang it
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Best chicken ball I ever tasted was at an all you can eat buffet in Toronto. So good.
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God I love both authentic mainland Chinese food, personally a fan of Sichuan cuisine, and the bastardized American versions.
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Salt and pepper chips kind of grew out of fish and chips, where I actually think it's important for the chips to be a little soggy. You're eating it with a shatteringly crisp battered and fried protein, you need some of that sog to contrast. Some more chef-y recipes like Heston Blumenthal's triple-cooked chips kind of miss this whole point for me.
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The sweet-and-sour sauce is really giving me some mambo (mumbo) sauce vibes (Without the spicy)
