Your dad always ends the episodes by saying, "All right, Friends! (dish) is complete! I hope you all enjoy it! Hong Doy! Mui Mui, time to eat (dish)!" After watching him cook whatever amazing food he is cooking for the episode it always makes me wish I could join you and your family for a meal... Your family looks awesome and welcoming, and your dad is a great, and enormously talented man.
@@BU1Lander actually the phrase is pretty much the same like the subtitles. it’s like “alright friends! The onion chicken breast is now ready! I hope you all like it! Hong Doy(probs a name), mui mui (meaning little sister), come downstairs to have the chicken!”
Just wanted to add that if you're using stainless steel pans, you can do the water drop test to see if it's hot enough. If the water beads up and rolls around like marbles when moving the pan, then it's hot enough. Just make sure the food you're pan frying is close to room temp and not straight out of the fridge.
Damn! I want pan-fried chicken breasts with onions and steamed broccoli right now. Salute to Pops! His energy is quite effective! And he supplies the flute music!
You guys and very cool!!! We luv your dad cooking and we luv how u break down in details with certain history of certain dishes. You guys are amazing plus we luv how afterwards everyone sits down and eat and ask questions, such a warm and amazing family support each other.❤❤❤ wish u guys a wonderful holidays.
Looks delicious. I hardly cook chicken these days as I find it' does not taste like what it used to and become too gamey. But after looking at how your Dad makes it with so much flavor.. I'm thinking about it 😊
Great dish! Just need to know why he pours the water for the brine from one metal bowl into another, instead of just adding the salt to the first bowl right away.
Great recipe, but I have an onion / allium sensitivity, meaning I have to cook onions till they are soft or translucent. Any way to keep the aromatics in play in this dish and also reduce raw onionness?
Love the madewithlau channel very much, but…. I’m racking my brain trying to understand why, when starting the brine mixture, he poured water out of a bowl with nothing else in it into another bowl with nothing else in it.
My goodness that baby is getting so big! I remember when he was just a babe in arms. Great recipe Daddy Lau, I will add this to my chicken breast recipes. It looks so flavorful!
Your Dad is an excellent teacher/coach. He really shows everything (I am a dedicated, passionate non professional cook). Thank you for sharing his knowledge.👍 I love Asian food, especially the Chinese!
I have the exact same bowl that Dad is making the brine in. It was originally bought as my Golden Retriever's water bowl. When we got a second Golden 7 months later, that bowl was too small for 2 thirsty dogs. We replaced the bowl with a larger one. We washed and sanitized the dog bowl in the dishwasher and it has been one of our favorite bowls ( just the right shape and size) for 14 years 🤣🤣🤣 im so glad to see our family isn't alone in this. The running question in our home is often "where's the dog bowl?". Right now mine is in the fridge holding my jalapeño harvest.
This looks delicious! I have made your dad’s chicken thigh recipe, and it has already become a family favorite. This recipe is quite similar to the thigh recipe. I would love to see a chicken recipe from your dad with some different flavors.
I just attempted this recipe tonight for my family and it was a big success! My autistic son, who is usually very inflexible with new foods and demands ketchup with chicken breast said, "It's a keeper!" The chicken was very moist and tender. I substituted rice wine vinegar for cooking wine due to dietary restrictions with good success.
The details explaining the function of cooking wine was MUCH appreciated. I saw your dad use it in his epic Garlic Broccoli tutorial and again in this one so that's two things I'll need it for, just as a start. I love these technical explanations so I know WHY I'm buying things at the supermarket and then in the kitchen, WHY I'm doing what I'm doing. This sort of technical, educational approach is what sets exceptional cooking tutorials apart from the majority online. Thanks so much for this one, so well done.
Randy, Dad, Lau team - you really put alot of work in these videos. I see and feel in the subtitles, the explanations of the cooking steps, and countless hours of pre/post production /editing. Amazing job! Unfortunately, now I am just really hungry, and I wont be having this until at least next week... lol
Im a Chef and I remember when I first learned the skill of using a 'Cleaver' in the kitchen and how versatile it is.. it is to this day, my most used kitchen knife.. I will never be without it.. Also, I cut onions exactly the same way.. it just looks more attractive too..
Here’s a tip for you. Put your cornstarch in a plastic bag, add the chicken, and shake. It’s easier and quicker than dredging every piece by hand and it coats the meat better.
Watched your short about light vs dark soy sauce which made me curious. My family is Toisonese so i'm familiar with Canto and Canto style cooking. If I taste dark soy sauce by itself, it tastes "better" to me as a flavor (richer, caramel/sweet and savory flavor) than light soy sauce which is mostly just salty. If dark soy sauce has these flavors, is there a specific reason we only use it for color and not flavor? Only asian dish specifically that I can think of that uses dark soy sauce for flavor is Singapore's kaya toast breakfast that serves runny egg with a dash of dark soy as the flavoring. Are there Canto dishes that take advantage of dark soy sauce's flavor more than for color?
Mmm, That tasted really good. I was afraid it would be too salty even after omitting the salt and chicken powder but the ginger and sugar balanced the salty umami flavor that predominated. It definitely was more than just salty chicken and tasted like a good chinese dish that would fit right at home at any San francisco China town family meal 1987, which is where my bar is set. Glad I tried it. Would probably cook again. Thanks.
Same setup, but my chicken coated corn starch always sticks to the pan and then it's a mess to clean up. Any tips? I'm 100+ kg and I had to apply force to remove the chicken.
So...I tried this chicken recipe. A few things: 1.) Very descriptive video ❤ If I had just read this online without the video, I would've done a much worse job 2.) My family raved about how tender and flavorful the chicken was. So thank you for the tips! I'm infamous for overlooking chicken and pork bc I'm so paranoid about eating it undercooked. This chicken was melt in your mouth tender. 3.) Although my meal was delicious, I had a catastrophe 😂 My kitchen was so smoky I had to open the door. I cut my finger badly while slicing onion. My kitchen looked like a bomb went off when I was done. I was covered in cornstarch and oil splatter when I was done. 😂 It was well worth it and we had a good laugh over this. I am making this for a second time tonight and hoping for a smoother process. Fingers crossed! Lol
Man, your father has so much knowledge about cooking delicious food. I'd love it if you worked with him to use healthier ingredients. Mostly, it's in things like premade sauces, oils, and especially the chicken bouillon powder. I'd recommend avocado oil instead of corn, and either natural chicken stock, or nutritional yeast instead of bouillon. Please quit using corn products, for your father's longevities sake. You can use sweet potato starch as a drop in replacement. Oh, and I love that he does NOT add MSG. But, I don't love that he seems to think natural animal fat is unhealthy. To me, it's ironic that he cuts off the animal fat, but still uses corn oil. He is replacing healthy fats with unhealthy ones. Our bodies need fats more than you and your father think, but our bodies cannot use unhealthy fats.
I tried making this and I had issues with dredging the chicken in cornstarch. It didn't really stick to the chicken and I just ended up with a slimy mess that didn't crisp up at all in the pan. Are there different types of cornstarch? It was still good, but didn't have any crisp. I love the marinade!
Fantastic technique. I tried some of the chicken before adding the sauce in and it tasted perfectly panned fried with a nice crispy coating. Will be using this technique in the future to make other types of chicken dishes. Thanks!!
Looks delicious. Will be trying this recipe soon but I will replace the chicken breast with the thigh. You have an amazing family and thank you for sharing the recipe with us. Take care. Cheers from HK🇭🇰
Just wanted to say thank you. Made this dish for the second time. First was good. Second was dialed. A big thank you to you and your dad for sharing! ❤
Subscribed!!! I love Asian cuisine and so do my children ❤ I will be making these recipes. I used to live in a city with lots of authentic Asian markets…I miss it 😔
This recipe was super good. I had some leftover sauce in the pan that I didn’t want to go to waste and so I made some fried rice with Chinese sausage using it
