Adam that’s looks good, one of my favorites to get at the Chinese take away. Looks really simple. Adam not only are you informative, your also entertaining, you give me a good laugh.
Oh my! They look so delicious! Thank you for this video, the cooking process is detailed and fun to watch ^^ I like that the clumsy bits are covered up with nice jokes and funny editings ^^ Will try this recipe! Oh and love the cute cat, such a fluff ball! ^^~
Try using green dragon self raising flour, available at all Chinese supermarkets, makes a lot of difference and it’s what all the takeaway’s use. It’s a lot finer ground.
OMFG you sir are an absolute genius , iv been trying to make chicken balls for years and I could never get the batter quite right or the method until I watched this
@@nathanberry4339 use sparingly, a little goes a long way, so just a pinch like 1/4 tsp. It gives savoury food a little boost, making them taste more savoury. It doesn't work on sweet stuff though.
@@Adam_Garratt The budget would be great, however, can you imagine passing your opinions through the legal team first - it would be like mashed potatoes without any salt! Be true to yourself - it just works.
These look awesome Adam. I’ve been watching you for a while but never comment. The sweet and sour sauce looks great too. I don’t cook that much for myself, cantaloupe be bothered but these,I’m going to make as soon as I get my hands on some MSG. They banned it over here in Australia (I think) but I’m sure I could get some in an Asian grocers. Is MSG like salt, would you have to cut back on the salt you use if using MSG, I thought I’d heard that somewhere. TFS you recipes, I love them.
Hi Pamela! You should comment more often, I love talking to as many of you as I can. As for the MSG, I usually add about half as much as I would salt. A little goes a long way, so if you're making a dish for 4 people and you use say 1/4 tsp of salt, then half that again for the amount of msg. I'm sure there's better methods but it works for me x
if you want the batter to stay on the chicken during the fry, after marinating, lay the pieces out on a paper towel then cover with another paper towel and to dry them off. Dust the pieces in dry flour and knock off the excess. Do that to all the pieces, laying them in a plate. Batter: 1:1 one part self rising flour to one part cornstarch, salt, enough ice water to make a pancake batter consistency. Using a fork, dip each dusted piece into the batter, letting the excess drip off. Hold each piece in the 350 F fry oil with the fork for 3 seconds before dropping in to the oil. Work fast and drop five or six in the oil and when the pieces float and stop violently frying, dip them out and drop on a dry paper towel to absorb any surface oil.
The take away we went to when I was a kid made actual balls of chicken. Perfectly round, dense balls. Bigger than a golf ball, smaller than a tennis ball. They must have precooked them somehow before battering or they’d have been far too dark by the time they were cooked through. I don’t think I’ll try to recreate those. I’ll do bite sized like these.
Hey mate great drum roll....lol. Awesome I love S&S Chicken and Pork... Believe or not, my local Chinese that does not use MSG does not do S&S pork anymore as they say there is no call for it..??! They still do Chicken and King prawns which are the dogs b*lls..lol.. Nice one mate, sooooooooooooooooooo good to see you back... Love to Mogs..x
It's one of those things that just boosts the savoury notes in food. Doesn't work on sweets though. Some takeaways don't use it, correct. I've only started using it myself recently to be fair. It's good stuff though.
Hey mate , loving this one, don't forget you can always swap the chicken for pork mate. MSG love all my Chinese recipes taste like they should now. Keep up the good work fella.
hmmm looks really yummy...you gotta stop uploading recipes on a Sunday when the stores are closed ^^ the sauce seems like a nice addition as well...now I want some Chinese take-away and thanks for the selfless mouth-burning-on-the-sauce, mate...you saved me a lot of pain xD keep up the good work and stay safe
@@Adam_Garratt we tried the recipe yesterday and were very happy with it...as we didn't have it we replaced the MSG with onion and garlicpowder...worked wonderfully. The sauce was great as well, we're gonna try it with peach juice instead of pineapple next time, see how that turns out ;) keep up the good stuff mate
Bwahaha, was that sauce hotter than Satan's bum crack!!! I know I shouldn't have, but I haven't laughed so much for ages😂😂😂 I'm definitely going to try that, I already have MSG in the cupboard. I have made your lasagne for dinner tonight. Excellent video as usual Adam, well done mate 👌👍
Great video - in the states the sweet/sour sauce is usually a neon red gel that is terrible.. The batter is also a ' beer batter"--similar to yours but they use beer instead, absolutely terrible chinese food in the states (in my state). Looks great in yours--something I would love to eat. This would be tasty with diced seasoned pork chop cubes too I bet. Anyway - Have a great week and stay safe mate!
Thanks Carl. Yes, we sometimes get the same. Some dubious places will just use sugar, salt and vinegar with red food dye. A lot of places though will add orange peel, spices and various ingredients.
These CHICKEN BALLS looks amazeballs, Adam!! 😍 No pun intended! Thanks for creating a super easy recipe and directions! Keep up the great work! So happy you're back to your wonderful self!💖 ~L 😉
With a vaccine it basically just means you are a lot less likely to catch it, and if you do catch it you'll have a much milder infection. Much like the flu vaccine
Why I never get flu vaccine 💉 I always got sick after. Building up immunity is best in my opinion. Will never meet anyway. But I’m pushing your channel anyway
I'm a big fan of your balls, Adam (oooooh I say! ) but you need a curry or even satay sauce. Sweet & sour is all sweet. Thanks for another great vid, mate!
ALMOST EVERYTHING PREPARED THAT I USE HAS THIS IN IT ESPECIALLY SOUPS AND SAUCES. THERE IS ZERO WRONG WITH THIS (EXCEPT WHEN LESS THAN GREAT COOKS USE IT TO ENHANCE THEIR BAD COOKING) !!!
So that’s the the secret msg eh...(Wonder if Sainsbury’s sell it, will see tomorrow)..Will you kill me for saying this ? But do you do any Smart Pressure Cooker recipes, I’ve just bought one , looks quite snazzy..O,er have I said the wrong thing to a chef 👩🍳.
Some supermarkets will sell it, but you're more likely to find it in your small Asian stores. It goes a long way so you could also order off t' Internet. As for pressure cookers, I have a very real irrational fear of them. They are good bits of kit, but knowing what I'm like I just envisage one exploding hot molten stew all over myself and the kitchen 😂
While I sure that it tastes good, I have my doubts that you really tasted it the day of filming seeing as you melted all your tastebuds clean off with molten sugar my dude! I have a question for you. I love frying food, however I rarely do it because I feel like I’m wasting soooo much oil(I’m admittedly unnecessarily frugal). Do you ever save the oil and use it again? Also what do you do with it to get rid of it. Can’t very well toss it down the drain, nor can you just pour it in your trash can.
Basically what I do, is when the oil is cool. I strain it through a seive into a plastic tub. Then I store it in the cupboard for next time. I just label it as 'frying oil'
MSG in the uk is E621. Everyone thinks that E numbers are bad. Not true. MSG is a naturally occurring salt., its in tomatoes and seaweed, and other things. It just gives a nice umami flavour to thing you add it to. So it's ok.
Here here John. I use it in all my Chinese takeaway dishes and it really makes a difference. Just don't use too much just like you wouldn't use loads of salt.
You're not the only idiot here. Once I came home and wanted to taste this beautiful brown reduction (that's what I thought) my wife prepared. It turned out it was Caramel. Ouch. Cheers
😂😂😂😂....your presentation was more fun than the instruction! Btw....I really don't like those pterodactyl sized chicken breasts. I can only avoid them if I pay more for slowly raised organic chicken. They have a much nicer texture and flavor. And I agree with you about the hysteria attached to MSG....silly!
Your too freaking funny bro! Hey... lemme tell ya tho... your UK Chicken Breasts are Nothing compared to our US Dolly Partons version! LOL. Awesome vid! I gotta try this one too! BTW: MSG is sold as "ACCENT" here in the States for all your fans over this way. :)
Lets do some proper scientific research about MSG. No doubt we will find that too much is really bad for you. Now throw in a bit of hype seasoned with paranoia and without any sense of logic deduce that it needs to be eliminated. I think that much of the concern stems from its overuse in highly processed products to make third rate ingredients taste good. P.S. Nutmeg is toxic - fortunately beyond the quantity you would normally use in kitchen!
Oh for sure, I mean too much of most things is bad for you. I mean you drink too much water and it will kill you. But a little pinch of this magic flavour dust is amazing
