I know this comment sounds stupidly simple but I think it's important - *please* can you do a family video on using chopsticks 🙈 despite practice many of us still struggle and as you guys are amazing content creators I think you could do a nice video on this.
Im new fan of this channel, iv wanted to learn to cook Chinese food for a while now. Great videos. I am wondering if you would like to have a look at Dr Sten Ekberg's video on RU-vid about cooking oils?
Please 🙏 tell your father thank you for sharing all of his wonderful recipes and cooking techniques. He's amazing. He's the best chef/cook that I've ever seen on RU-vid.
I made this tonight. It was very good. The chicken marinade was a little too salty for me. Maybe 1/2 tsp salt there instead. Also, check your website. The batter says 6.5 tsp water. Should be Tbsp. Great video! Thank you for sharing!
AS A CHILD GROWING UP IN A EURASIAN HOME, WE LOVED EVERYTHING OUR PARENTS COOKED. WE'D NEVER THINK OF TURNING UP OUR NOISES TO "ANY" VEGETABLES AS THE CHINESE WAY OF STIRFRYING THEM IS HEAVEN.
I am so excited for this, my husband has been asking for sesame chicken for years and I haven't found a good enough recipe. We already adore you're dad's sweet and sour chicken, so I'm literally thrilled you made this video. ♥
Thanks for the recipe! I fried my chicken with equal part cornstarch and flour in tallow….so crispy and delicious even when reheated the next day. Also so much healthier than seed oils.
I just did this recipe, it came out so GOOD! Although, in my case i didn't had rice vinegar, so, i used white vinegar which is a quite stronger and had to add some water balance it out but in the end it turned out amazing ! Good stuff from Lau!
It was hard to find some ingredients but in the end I made it. I followed the instructions to the letter and cooked this dish for me and my gf and it was amazing 😋 Thank you very much!
Thank you for these videos. After losing my mom and my grandma this year, listening to these videos brings me back. My grandma cooked a lot of these dishes and listening to the Cantonese just feels like.. home.
made this tonight and really enjoyed it, th8ink i needed to let my oil warm up between batches to get extra crispy, but the flavours were great!!! thanks so much, love the videos!!
In Asian culture it’s so culturally accepted that your parents will tell you you’re too skinny if you don’t eat enough (and it’s disrespectful if you reject their food) but also call you fat when they feed you too much. How many times has your parents called you fat and how do you deal with it?
Best Sesame Chicken I have ever had and I cannot believe I made it myself! (I did use well trimmed boneless/skinless thighs instead of breasts) Thanks for the awesome recipe!
I made this today. It came out delicious. Two notes: adding chunks of welsh onion to the sauce makes it even nicer and -- if you've got too much batter, as I had, because, well, measuring is hard, adding a little sugar to the leftover and then frying it in the hot oil between first and second fry will make for a delicious sweets course.
@@MadeWithLau Nice! Keep up the good work too! I appreciate how you guys are showing off Cantonese cooking and food, but also capturing culture and language for future generations. As an HK-born Australian, now living in Seattle, I can see the spread of the Cantonese diaspora, but also its dilution in many places around the world. I find your work very encouraging and important to sharing my own background and culture🥳 (e.g. the shopping with parents at Costco/99 Ranch was just like shopping with my own parents lol)
I WOULD HOPE YOUR SON IS INTERESTED IN FOLLOWING YOUR GREAT COOKING SKILLS. MY DAD WAS AN AMAZING CHINESE COOK BUT I DIDN'T FOLLOW HIM AS CLOSLY AS I HOPED.
Made this with the red bean pork belly yesterday along with air fryer fries (I'm weird). Wife had rice. Halved both recipes. This one was very good but too sweet for me. The chicken was very juicy at +165 F. I regret not cooking longer for more crunch though, but it didn't make that much of a difference anyway. I would however suggest to first add a third of the sugar and taste. Add more and adjust. I used probably half of the sugar and it was still too sweet. I used costco jarred fire cooked green and red bell peppers that have a little sugar. Those bell peppers are bomb if you see them (new item and huge portions jammed into the jars). I also used a jalapeno, some thai dried red chilis and home pressed garlic. I will definitely make tweak this recipe to perfection.
When you say light soy sauce, i have low salt soy, regular soy and dark soy… is there a fourth light? Tried this tonight first time. Flavor if the sauce seemed very strong and concentrated. Maybe for my taste I need more water and maybe if there is a light soy that is not just low salt… will check. Live where there is no good NYC style Chinese that I have grown up on and used to. Got a few things down, really want to stick this, smelled so right in the pan… LOVE YOU GUYS!! Thanks❤❤
Спасибо за этот рецепт! Выглядит очень вкусно! Обязательно попробую, уверена, вам понравится!👍👍Thanks for this recipe! Looks very tasty! I'll definitely try it, I'm sure you'll like it!👍👍
It’s fascinating to me the way “Chinese food” changes country to country- of all the chicken dishes listed the ONLY one that’s common here in Australia is Lemon Chicken!- GeneralxTsao’s, sesame and orang e chicken aren’t really things you’ll find here 🤷♀️👍🏻
I've lived in the US, Korea, and Japan, and each seem to have their own version of Chinese food. Korean style Chinese food is amazing, and Maangchi's kkanpunggi is my favorite food of all time. You should try it!
I have a question for your dad! I want to buy a new wok that has a thicker wall and is made out of karbonsteel. I looked at two woks and the size and the thickness is the same, but the difference is in the steel. One is karbonsteel and the more expensive is cast iron. What would your dad recomend.
