Make Panda Express' SweetFire Chicken at Home! | My Fakeaway for Your Takeaway

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In today's episode of My Fakeaway for Your Takeaway, Jeremy takes another suggestion from one of our Patreon supporters and shows you how to recreate his version of Panda Express' SweetFire Chicken recipe at home!*
*Not officially endorsed by Panda Express!
- Make Panda Express' Sweet Fire Chicken at Home! | My Fakeaway for Your Takeaway -
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Опубликовано:

1 авг 2024

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Комментарии : 67

@ron78 9 месяцев назад

That looks so good. You did such a great job flipping the wok. That’s a skill and labor of beauty.

@MrMarkemark65 2 года назад

I love you humor, and the way you explain so anybody can do it.. I really enjoy learning g from you thank you!

@etherdog 3 года назад

This technique is so versatile! Thanks!

@markfeldman4802 3 года назад

Great video Jeremy, you guys rock!

@ToddLuvsGolf 3 года назад

Looks spot on brotha!! Thanks for the wok through 😉😉

@nourmohammed6521 3 года назад

Merry Christmas! The fake away is a creative idea.

@BlueLionNotOfPercy 3 года назад

Looks amazing!

@andyhake3406 3 года назад

Wow that looks fantastic, another one to try 👍

@---tn1iu 3 года назад

The wok o’clock is such a good idea!

@lupislune 2 года назад

Tried this out the other night. It was very good!

@andrewsmith4701 3 года назад

Love it.

@jadebell550 3 года назад

Love your channel content .. 🙏🙏

@stephenpadlan6276 3 года назад

Love your vids! Hope you will do Fujian fried rice soon.

@theallbeard746 3 года назад

That looks delicious! Panda Express also used to do this wasabi cream sauce. It had the nice kick of wasabi (and/or horseradish, if I understand the Western market) but mellowed by the cream. Any chance you could do something like that...?

@pauluss1053 3 года назад

Christmas homework assignment sorted :)

@jenniferpray7562 3 года назад

Made it! Awesome! I added gojuchang to the sauce for extra spice!

@SchoolofWok 3 года назад

That sounds great! - Lee

@rockyroaddoublescoop7052 3 года назад

wonderful

@ricardotavares2997 3 года назад

Cool recipe. Is it possible to see a recipe with a stone crab...? 😅 Your recipes are very very good. 😍😍

@pundamilia1191 Год назад

Maybe I'm missing it but I dont see a link to the printable recipe anywhere.

@dewash833 3 года назад

Wow Awesome safe 👍👍 thankyou

@zwordsman 3 года назад

Bit more sugar than I would think since its not as sweet and more fire imo. but this looks delicious. I think this would work (for my taste profile) without the rock sugerand tossing in some sriacha. but yeah. Great take on it. Pretty darn close I think. Great job without any exposure to it

@no_chefs_here3194 3 года назад

👍👍

@AmsterdamBackyardCooking 3 года назад

👌🏼

@CuiZinieR7 3 года назад

There's no link for the recipe on your website in the description.

@100percentmobile 3 года назад

Another amazing Dish to try out, yum. I am replacing some of my kitchen gear. Wondering what cleaver Jeremy is using. Anyone knows? Also looking for a new wok for a ceramic cookingplate, any tips?

@simonmartin1201 3 года назад

His website sells all the equipment he uses.

@MaZEEZaM 3 года назад

I would just point out there are two different types of cleavers, there is the well known meat cleaver but also the Chinese Vegetable cleaver which is much lighter and not used to cut through bone however is great for many applications as you see him using.

@evilgoesunpunished3122 3 года назад

Tasty

@robertbrudd4180 3 года назад

When you're done frying the chicken, what do you do with the oil that you used? If you dispose of it, how do you do so? Any suggestions for saving for reuse? Thanks!

@Tuzomenso 3 года назад

You can strain the oil and store it an mason jar. As far as I can tell, oil is probably good to reuse for up to 3 times or until it's brown-ish. But definitely let it cool after using it and strain it.

@emanymton7184 2 года назад

@@Tuzomenso very true. I let it rest for an hour or two to cool it down. I had made the mistake of pouring it back into the bottle while hot. It melted the plastic and made a mess. I think at that temperature it also may crack glass, so I'd be careful. But once cooled down I use a funnel and some paper towels to catch all the floaty particles. It does take some time but that way you can reuse the oil and save yourself a trip to the recycling center. Now the idea of putting it in a Mason jar is fantastic, thank you. Will definitely try it.

@theguardingdark1183 3 года назад

Is 200K BTU's to much for a wok burner?

@simplyme1974 3 года назад

Wok hei... This is the way.

@nickw6198 3 года назад

How close are we to a Sweet Chilli Chicken from Wasabi?

@jadebell550 3 года назад

Question please.. how do I store my used oil so I can use it again? And how long is it good for to reuse? Or how many times can it be reused after straining it? Thank you for your time..

@zwordsman 3 года назад

let it cool, strain it (i use cheese cloth + a mesh strainer). I strain it into a glass jar. then I toss that in the fridge. i usually use it until it looks brown or no longer clear even after straining it. Or if it starts to smell off. Alton Brown of Good Eats has great explainations for it as well

@nphan3940 3 года назад

If your oil has unwanted smell like fishy add a few slices of ginger when you heat up the oil will take away the smell

@colleenmayes9248 3 года назад

Very similar to my sweet n sour chicken recipe except I don't make it very sweet. I cut it with Sambal.

@rohitmarwah3833 3 года назад

early yummm

@YummyFoodSecrets1 3 года назад

👌👍😛❤😛❤

@ritikroy3258 3 года назад

@Joshua Weissman , but better just got upgraded

@SchoolofWok 3 года назад

That's a great compliment! Thanks! - Lee

@MaZEEZaM 3 года назад

I wonder how you dealt with the wok full of hot oil in a timely manner as I would have thought it would be quite dangerous trying to pour it into any container while hot?

@TonyCampbell1964 3 года назад

I pour it into a small saucepan on the side of the hob.

@MaZEEZaM 3 года назад

@@TonyCampbell1964 But you are dealing with a large quantity of hot oil and Woks are not the most sturdy of pan? Anyhow, I’m just saying hot oil is particularly dangerous to handle as it can result in extremely severe burns if it is spilt.

@NiTeHaWKnz 3 года назад

@@MaZEEZaM If you can't handle it in a wok, use a deep fryer instead.

@MaZEEZaM 3 года назад

@@NiTeHaWKnz I recently bought a deep fryer so I have both.

@emanymton7184 2 года назад

@@MaZEEZaM you could use a ladle to transfer the oil into the pot or pan until it is safe for you to pour the rest. That's how I do it. Then I give my wok a quick rinse to wash away any particles and start the stir fry. When the oil is cooled down I use a funnel and paper towel to strain it and store it for later use.

@sean6948 3 года назад

Love your food but how come you never use MSG?

@emanymton7184 2 года назад

He doesn't need to. The food is flavorful enough on its own, it doesn't need enhancements. Also his name is Jeremy, not Uncle Roger. Fuyoh. 😜😄

@thereaction18 3 года назад

You can get the sauce in a bottle at Wal-Mart.

@retiredcaterer 3 года назад

no wal-mart in the u k

@lauramuntz5357 3 года назад

@@retiredcaterer Isn’t Aldi the UK equivalent? Could be wrong However I tried the orange sauce for orange chicken. Just gross. I’d make a sauce before buying the Panda one. Also doesn’t taste like what you’d get at the fast food chain.

@thereaction18 3 года назад

@@retiredcaterer No punctuation either, looks like. Are you people even civilized anymore?

@TegaAmrore 3 года назад

Who doesn't like this and why? Which two people? Show yourself

@CuiZinieR7 3 года назад

It seems that you mostly use white sugar in your recipes. Since it's less healthy because it's refined, unless you need to keep the color of the dish like in patisserie, why don't you use raw sugar? In regular or Asian store in France, it's not that expensive compared to the white one.

@osgeld 3 года назад

if you want it to be authentic panda express, you gotta freeze it, then warm it though in the microwave, then leave it in a luke warm steam bowl for about half a day