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The Juicy, Crispy Fried Chicken You Don’t Get at KFC

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? 0:00 China’s answer to fried chicken 00:51 How to make it 02:38 Our turn! As you know, Goldthread's been publishing videos every week for the past four years. We really hope you've enjoyed our content and thanks to all of you who've followed us on our many adventures on screen. Donations from you guys will go a long way to help us continue to invest time and effort to keep producing the high-quality videos you love. Please consider making a contribution to Goldthread via the “Thanks” button above! Thank you in advance❤️! Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: If you liked this video, we have more stories on classic Chinese chicken dishes: Hainan Chicken Rice Isn’t From Hainan    • Hainan Chicken Rice Isn’t From Hainan   “Big Plate Chicken” Stew: Bringing Authentic Xinjiang Food to London    • How to Build a Computer with a Radish...   Follow us on Instagram for behind-the-scenes moments:   / goldthread2   Stay updated on Twitter:   / goldthread2   Join the conversation on Facebook:   / goldthread2   Have story ideas? Send them to us at [email protected] Producers: Lisa Cam, Tiffany Ip Script: Tiffany Ip Editor: Mart Sarmiento Videographer: Llewellyn Cheung, Hanley Chu Narration: Tiffany Ip Mastering: Victor Peña #Friedchicken #Chinesedish #Chineserecipe