Our secret's out! Make Yueh Tung Restaurant's Authentic Hakka Indian Chili Chicken from Scratch!
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- čas přidán 17. 11. 2022
- Oh dear. Our secret’s out! Well, the secret of our HOME VERSION of our infamous Chili Chicken is out. We can’t give you ALL our secrets now, can we? In all honesty though, this Chili Chicken dish that we cook at Vooka (home) is very spot on and is absolutely finger-licking, can’t stop won’t stop, DELICIOUSLY GOOD. This dish requires a fair amount of prep … made with love and executed with our tricks and tips though, you’ll have an amazing meal that your family will keep begging you to make.
For many people, Chili Chicken is just an addictive dish whose textures, aromas and contrasting flavours always makes you wanting more. For our family though, it’s much more than that. Chili Chicken single-handedly allowed our immigrant, struggling parents to provide for their five children. Chili Chicken made Yueh Tung Restaurant a landmark in the city of Toronto. Chili Chicken allowed our family of seven to move out of our 1-bedroom apartment and Chili Chicken stopped our mom from crying herself to sleep every night because she wasn’t sure if we’d be able to make end’s meet. Chili chicken, for our family, represents grit, sacrifice and hope. It’s a story of our family’s survival and our parent’s pursuit for a better life for their children.
Thank you so much, Mom and Dad.
Recipe
Cook time / Prep Time: 30-45 minutes / 20 minutes
Feeds: 2 people
Ingredients:
Chicken thighs (bone in) x 4 pieces
Spanish onion x ½ cup diced
Thai chili x 2 pieces
Ginger puree x 2 tsp
Potato starch x ½ cup
Canola oil/ Any Oil with a high smoke point x 1L
Chicken broth x 2 tsp
Dark Soy Sauce x 2 tsp (we prefer ABC Dark Soy)
Light Soy Sauce x 1 tsp
Sambal x 2 tsp (we prefer Huy Fong/ Rooster Chili Garlic)
Shaoxing Cooking Wine x 2 tsp
Oyster Sauce x 1 Tsp
1. Cut three-quarters of each chicken thigh from bone and leave one-quarter of the thigh attached to the bone (this adds more flavor to your dish and resembles a lollipop chicken).
2. Place a stock pot on the stove and set the heat to high. Leave it on for about 1 to 2 minutes until the pot is bone-dry.
3. Pour 1L of neutral oil into the pot and allow to heat up until oil is ready for frying (about 10 minutes).
4. Dice Spanish onion and set aside.
5. Mince Thai Chilis and set aside.
6. Puree ginger and set aside.
7. Check your frying oil with a wooden spoon (Chef’s Tip: when bubbles begin to form around your wooden spoon, the oil is ready to use). When oil is ready, turn heat down to medium.
8. Gather following ingredients for your sauce: ABC Dark Soy Sauce, Light Soy Sauce, sambal and chicken broth.
9. Place potato starch in a large bowl. Coat only 4 pieces of chicken at a time on all sides.
10. Slowly place 4 pieces of chicken into the oil and allow to fry for about 1.5 minutes or until chicken begins to float to the top. Remove chicken from oil and place on a large plate lined with paper towel or into a metal colander placed on top of a plate.
11. Repeat step 10 until all chicken pieces have been fried.
12. Allow chicken to cool down for 5 minutes before frying for the second time. Since most of the chicken is three quarters cooked, you can place about 6 pieces of already fried chicken into the pot. Remove pot from heat when all your pieces of chicken have been fried.
13. Place a wok or heavy, deep set pan on medium-high heat.
14. From the frying oil, carefully take 2 tbsp of oil with a heat proof ladle and pour it into your wok.
15. Stir-fry onions until fragrant. Add in ginger, Thai chili and garlic and stir-fry until fragrant.
16. Deglaze pan with shaoxing cooking wine.
17. Pour in sauce mixture and allow to heat up for about 1 minute.
18. Pour in chicken and toss gently.
19. Plate and enjoy!
My dad and I have had a tradition ever since I can remember of watching movies and eating your boneless chilli chicken, Singapore vermicelli and Chinese broccoli with garlic. It is one of my fondest memories and we do it several times a year and I will definitely continue the tradition with my kids! Thanks for sharing the recipe!!!!
Thanks for the recipe! Ginger and dark soy sauce amount in the video don't seem to match the written description of the recipe. Written description of the recipe is also missing garlic amount. It would be great if you could update this.
the best chilli chicken in Toronto is made at your restaurant , I'm so glad you decided to share your recipes since I no longer live in Toronto. keep sharing your recipes only a matter of time before people realize how delicious your recipes are. i recommend you show everyone how your babybachoi & garlic , Singapore vermicelli noodles, and crab and corn soup are made next.
Been feeling homesick for torobto while living abroad and searching high and low for this- nobody makes chili chicken like it! Thanks
We're else can I buy the sauce I went to the Markham location on Kennedy Rd and they are out
No one does it like Yueh Tung even if the "home version".
How would you spell the Hakka sauce you mentioned? Also, thanks for this recipe and the brand recommendations! I moved to the states last year and smuggled in a stash of your sauces but have since ran out.
hi! we're so happy you ran out of our sauces :) which hakka sauce are you talking about? The Hakka Chlli Chicken sauce? or Fung Mi?
@@vookamade1322 It was the Fung Mi, thanks!