I miss ekiben soooo much. Not only was the hampden location a block from me, I had the honor of working there. If your ever in baltimore get yo ass to Ekiben!!!!!
Went to the same college as this guy, incredibly proud. In their early days, they showed up at campus events to sell their crazy good sandwiches. And now, years later, I live in Baltimore proper and hit Ekiben up frequently. They're just that good. Happy he's getting attention, this looks like some fantastic General Tso's.
fr where do they find these people? Dude is just some random chef and I'd watch him over 90% of food network hosts honestly though shoutout to the munchies production crew for making the hosts feel so comfortable, because these vids always have the right energy
This dish is at the crossroads of American and Chinese culture. The coke + the oyster and dark and light soy sauces perfectly exemplifies that. Can't wait to make it at home
@@chrish4439 I think we can assume two things: the version of this dish popular in the USA has been adapted to more closely suit the tastes of this country, and this recipe shown here has been further adapted by the chef cooking it. The original General Tso's chicken from 200 years ago was likely different in a number of ways. The dish popular here in the USA, is not popular or really known in China as a big deal. It's not Chop Suey, but it's more "American" than Chinese.
@@chrish4439 Lol it was invented in Taiwan in 1950 but really the modern version we all eat today was invented in New York in 1970 , most people in China probably have never heard of it.
I made this last night and his instructions are great! Never made General Tso's before but it was a huge hit with my family! Thanks for giving me the courage to try something new!
Steve is already a legend in Baltimore. Ekiben is good enough that it could succeed in any city in America, but they are now working on their 3rd Baltimore location rather than expanding out to the counties or DC. True hometown heroes.
When I seen the coke and ketchup, I became a laser-focused drooling puppy on a couch to see how you make your version of General Tso chicken. Your confidence, demeanour and carefree attitude with the swearing is your game and like no other chef on youtube. Keep up the good work and don't change your style. I laughed and cried, cried because I can't taste it! God bless you and your loved ones Chef Steve. I wish you and your family a happy, healthy and prosperous 2023.
can't help but smile all throughout this vid, Steve's smile and laughter are so infectious and his approach to food is just warm and wholesome. he truly deserves the world
I made this dish this evening for dinner and paired it with some homemade fried rice. Let me tell you! It was very very delicious. Any time I eat Chinese food out I always order General's Chicken. It's so nice to be able to make it at home now. Sending Chef Steve Chu a big Thank You from Sacramento, California
I cheated a bit and bought a jar of General Tso’s sauce from the store, but I used your method to make the chicken and it came out absolutely perfect! Thanks, Steve!
Chicken is such a great gateway drug to Chinese food for the American palate. Crispy crunchy chicken. Sauce laden with a bunch of sugar.... That is so awesome and the bit at the end about the blunt. Priceless. He's awesome.
I tried this. It was incredible. I switched the ketchup for hoisin sauce and the apple cider vinegar with rice wine vinegar. Kept everything else, including the Coke, as is. Phenomenal and very great way of explaining. Delicious.!
I've made this many times before but your version is the best I've had, even from my local restaurants( no joke). I never give reviews and I had to give this one! It's a huge hit. I made a big batch and it was gone. Thanks!
"The Search for General Tso" is a great documentary from 2014 that explains the history of this dish. General Tso's chicken (zuo zong ji) is practically unheard of in China. Chef Peng Chang-kuei claims to have invented the dish in Taiwan, and it subsequently became popular in the U.S.
So it's not even Chinese? The Taiwanese should be taking much more credit for this dish. Then again, Taiwan already numba one, and they have such a lead that it may not matter.
@@jumpinjohnnyruss lol, Taiwan is not a country, it is a province of China which is currently run by the expelled former government of Republic of China. Do some research man.
@@MarkusSchober He is one of the thousands of thousands soldiers, merchants, intellectuals and ROC (Republic of China) officials who fled to Taiwan after losing the civil war.
CHEF STEVE CHU!!! He is so fantastic and so is everyone else at Ekiben!!! I have lived in Baltimore for nearly a decade and absolutely love what great vibes and positivity they bring to community and the city!! Love you, ekiben!!
The only Chinese takeout dish I ever buy. you make it look completely freaking delicious man. I dig the way you simplified the brown sauce with soda water too. Keep on making the world a better place brother.
Thank you Chef Chu. I love the detailed instructions given so viewers could actually make this themselves. Appreciate you taking the time to make the video and hope you return with many more videos (especially of recipes YOU like to eat)
He didn’t explain it, so I will: “velveting” tenderises meat because egg whites and sodium bicarbonate are alkaline, which changes the structure of the proteins and gives the characteristic bouncy-yet-tender texture of Chinese food. It’s similar to ramen noodles, and Mexican corn masa.
To all the readers; I wish you, your loved ones and your parents a very beautiful, happy, loving, healthy and wealthy future. Stay Blessed Stephanie from London
I was a cooked 18 years hearing you talk your shyt made me feel like I was back on the line I love your kitchen humor lol. Keep up the good work brother
Totally agree about the broccoli! My friends and I found a wild broccoli plant near to where we were camping years ago. Free broccoli, hell yeah! We all chowed down.
I love making General Tso's at home, but after my first time, I decided it was far easier and just as good to buy frozen breaded chicken to just throw in the air fryer.
This was intriguing ! Hahaha Steve "red cola " does have those pounds and pounds and pounds of sugar ! Also am wondering if the orange chicken I've eaten has FANTA pop in the sauce ! You letting out some trade secrets here
From what I've researched, General Tso's Chicken is technically a Chinese dish (it was created by a Chinese chef who was the personal cook to Chiang Kai-shek and fled to Taiwan after the Civil War), but it's a very niche dish that is practically unheard of over tehre. The version we have over here is a modification of that original dish.
Dude....you need your show. Inflation is forcing many of us to start cooking everything home ,include Chinese food. I use to buy Chinese food 3 times/week. Now, they charge double while cutting the portion to half.so I have to start cooking home for all family. Most old Chinese chefs already retired and there is no replacement ... Thank you...great video
Growing up in the east China near Shanghai, General Tsao’s Chicken was the very first cultural shock for me.😅 This is honestly not a menu item from where I grew up.
I’m a picky eater so every time my family went to Chinese I’d eat rice and a little bit of kung pow chicken. I wish I had learned that general tso’s chicken was so good I’d have been eating it literally 25 years ago. I only learned I love it a few years ago.
this guy has the perfect tv attitude, could defo have his own show, one thing though, in my country we have a drink called red cola and its different from the dark kind so I was a little confused at first
Dude! Incredible video. I've made General Chicken several times for my wife (I've used Coca Cola before but I can't find the red), but this is the first time I've seen someone using ketchup in the sauce. Have you tried it with honey and ginger?
