Tender and juicy meat with a light and crispy skin — this is the Cantonese answer to fried chicken. Silas Li, a chef who specializes in Cantonese cuisine, shows us how he makes this classic dish. It looked super complicated, but we tried it! Did we succeed? <br /><br />0:00 China’s answer to fried chicken<br />00:51 How to make it<br />02:38 Our turn!<br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /> <br />If you liked this video, we have more stories on classic Chinese chicken dishes:<br /><br /><br />Hainan Chicken Rice Isn’t From Hainan<br />https://www.dailymotion.com/video/x7sv78v <br /><br />“Big Plate Chicken” Stew: Bringing Authentic Xinjiang Food to London <br />https://www.dailymotion.com/video/x8d6e4i <br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br /><br />Producers: Lisa Cam, Tiffany Ip<br />Script: Tiffany Ip<br />Editor: Mart Sarmiento<br />Videographer: Llewellyn Cheung, Hanley Chu<br />Narration: Tiffany Ip<br />Mastering: Victor Peña<br /><br />#Friedchicken #Chinesedish #Chineserecipe<br />
