Long time listener, first time caller-I made this for dinner tonight and OH MY GOD it’s phenomenal. Absolutely delicious. The whole fam agrees this recipe is a keeper!
Tried this recipe and it was a hit. I used the egg yoke mixed in a bit of (re) fried rice to bed the chicken on. And the cookbook is highly recommended.
👍👍👍👍👍👍 Thank you Mandy !! Good to see you and your presentations are always appreciated and we look forward to listening to each and every one of them.---Michigan
I made this. It was excellent. I took me a while but it was so worth it. I cannot wait to make it again, and I will. Now to try to make Kung Pao! I used three chicken thighs and it was so good, even warmed up in the steamer. Thank you!
Hi M.!!! I really like this recipe. I will have to give this a try. Looks super delicious...YUMS!!! You make it look so easy . Thanks for this recipe...Great Video!!!...🦋
Hi Mandy, thanx so much for all your wonderful recipes and hints - I learned a lot about asian cooking from you. Can you do me a favor and cook Gan Bian from beef sometime? I have tried often, but I was never really successful. It is my favorite Chinese food. Good luck to you
I was thinking about how much I miss PF Chang's mongolian beef, and Mandy came up with this recipe on my screen. I think maybe she is turning into a Psychic lady who just knows what people are thinking about.
I keep forgetting to use the covered method for breading. I normally just put it in a bowl and go out on my deck and toss everything. Because if I toss everything while inside, my whole kitchen gets coated in starch. I just recently had my deck redone, so I don't want to cover that in starch now. I definitely need to remember to try this method, because I am frying wings tonight!
I'm always curious making these dishes, how hot they're supposed to be as written. I made this dish and various others from this channel using chilis and peppers I grew and dried myself in the prescribed quantity, and while I'm no neophyte of capsicum consumption, I feel that maybe I should have some feeling left in my mouth after eating these dishes. Maybe I shouldn't, which is fine, I certainly like my heat...but that brings us to the opening inquiry, how hot did this turn out for the rest of you?
One thing; the ingredients in the block lists white pepper but the directions say black pepper. I used white pepper but I think I'm going to use both next time.
Does this have any relation to an actual Chinese dish? I know many Chinese restaurants in the US sweetened up more traditional dishes to suit the American palette (e.g., General Tsao chicken), so I always wonder.
It is very similar to Cantonese sweet and sour pork. A large percent of the early Chinese Immigrates in the USA are Cantonese. They brought the sweet and sour pork here but chicken is a more popular and cheaper meat in the USA. That’s how sesame chicken, mongolian chicken, orange chicken, lemon chicken got spread out in the take out industry.
I am curious what would make this more like a traditional Chinese dish. Is it the inclusion of brown sugar which makes this Americanized? A friend told me once that real Chinese food is not as sweet and sometimes much spicier than the average American is used to.
Although this is an Americanized Chinese take out dish, It is very similar to Cantonese sweet and sour pork. A large percent of the early Chinese Immigrates in the USA are Cantonese. They brought the sweet and sour pork here but chicken is a more popular and cheaper meat in the USA. That’s how sesame chicken, mongolian chicken, orange chicken, lemon chicken got spread out in the take out industry.
@@SoupedUpRecipes Thank you for the elaboration and thank you for the recipe. I will order the couple things I'm missing and try this, it looks delicious. Chicken vs. pork... never in a million. I assumed it was the flavor profile.
Yeah more sugar to something that would have oyster sauce, soy, garlic etc. But there is no vinegar so it is more like sweet and savory instead of sweet and sour
2:05 This new format of UA-cam is annoying. Insets keep popping up and it covers your screen, in this case the ingredients for your sauce. UA-cam, wake up!
I love your videos and your recipes... However, I've come to realize "BETTER THAN TAKEOUT" tends to mean "NOTHING LIKE TAKEOUT" Every time I order Chinese food, I order the same thing... 'Beef Chow Mein', 'Crispy Shredded chilli Beef' and 'Honey lemon chicken'... I have searched for years to find recipes that match my takeout order so i can make it at home. (It's actually how i found this channel, looking for honey lemon chicken, which you do a lovely recipe for) But all i ever find is apparently "BETTER THAN TAKEOUT"... I would love to see someone try to replicate takeout, instead of trying to better it... People like takeout, Thats why we order it.
Long time listener, first time caller-I made this for dinner tonight and OH MY GOD it’s phenomenal. Absolutely delicious. The whole fam agrees this recipe is a keeper!
Great tip on shaking the corn starch…….👍
Congratulations Mandy for 1.8M+ Subs! Thanks for another easy can-do recipe.💜
Tried this recipe and it was a hit. I used the egg yoke mixed in a bit of (re) fried rice to bed the chicken on. And the cookbook is highly recommended.
My niece bought me one of those woks for Christmas-Birthday gift and we LOVE IT!
👍👍👍👍👍👍 Thank you Mandy !! Good to see you and your presentations are always appreciated and we look forward to listening to each and every one of them.---Michigan
This looks delicious 😋 Thank you!
Looks delicious, the ingredients and cooking method is so simple I have to try this!!!!!! Thanks from Tokyo!!!!
Resting the coated meat is such great advice!!
Great job on this classic dish! I love your channel!
I love your wok, I bought it and it's beautiful 😍 thanks!
Thank you. Yum! Your blouse is lovely!
Delicious, easy-to-follow steps as always. Recently purchased your wok; it is amazing as promised! Thank you again Mandy.
I made this. It was excellent. I took me a while but it was so worth it. I cannot wait to make it again, and I will. Now to try to make Kung Pao! I used three chicken thighs and it was so good, even warmed up in the steamer. Thank you!
I love how simple this recipe is! The flavors are fantastic and it’s perfect for a quick dinner.
I love the coating technique, will definitely give this a try
Thank you for this awesome recipe
I think I'll make this tonight. Thank you!
Looks delicious and easy to prepare! 😀🎉👏🏼
I will try this, thank you Mandy!
Looks delicious! I don’t feel like grocery shopping, but I have tofu, and I bet this sauce will be delicious on tofu
Keep up the good work….excellent
The easiest recipe ever thank you
Hi M.!!! I really like this recipe. I will have to give this a try. Looks super delicious...YUMS!!! You make it look so easy . Thanks for this recipe...Great Video!!!...🦋
Thank You for this Delicious Tutorial. 😊
It's very well appreciated your videos.
Definitely trying this.
Hi, this looks delicious. I will try it. Thanks.😊
Looks fantastic!
Looks good :) I’m glad to see that you are trying to reduce your plastic use :)
I have some extra chicken I wasnt sure what to do with it, and then this video popped.
Perfect as always.
Hi Mandy, thanx so much for all your wonderful recipes and hints - I learned a lot about asian cooking from you. Can you do me a favor and cook Gan Bian from beef sometime? I have tried often, but I was never really successful. It is my favorite Chinese food. Good luck to you
Looks yummy I'm going to make it.❤️
Delicious! 😋 Thank you. 💗 That recipe is easy.
GBU Mindy 😘
I was thinking about how much I miss PF Chang's mongolian beef, and Mandy came up with this recipe on my screen. I think maybe she is turning into a Psychic lady who just knows what people are thinking about.
Miam !!! Merci pour la recette ! ❤❤❤❤❤❤❤😊
I will. Thank you
I keep forgetting to use the covered method for breading. I normally just put it in a bowl and go out on my deck and toss everything. Because if I toss everything while inside, my whole kitchen gets coated in starch. I just recently had my deck redone, so I don't want to cover that in starch now.
I definitely need to remember to try this method, because I am frying wings tonight!
I shake & toss over my taller kitchen trash container. I usually bend down to the halfway point so no corn starch, flour gets all over the place.
Yummy 😋 thanks for sharing 😊
Looks delicious
Great videos. I really enjoy watching. Are those tien tsin chili's?
It’s hard to see the ingredients in the video. I liked how you listed in the description box
Mindy is it better to put potato starch at the end when making wok dish, or put it at last?😊
Thanks for the good video
Looks delicious Mandy, can you substitute beef, pork or shrimp in this recipe?
That’s looking yummy 😋😋😋😋😋.
love it!
Mandi, you are awesome
Now this is a different and delicious alternative to chicken nuggets
I give you a thumbs up before watching thanks
looks great omgggg
Awesomeness
I love your shirt and skin tone Mandy. I wonder if you could write the dishes as being hot spicy not so spicy 😊
African here tasted this recipe and am never going back damn
THANKS
Hi Mandie
Can you make the tonggyuan roujiamo bread? Thanks
Thank you for not using plastic. I use all glass as well.
Excellent 🤤🔥
I know I need corn starch for the marinade, but for the frying can I use rice flour instead of cornstarch?
I'm always curious making these dishes, how hot they're supposed to be as written. I made this dish and various others from this channel using chilis and peppers I grew and dried myself in the prescribed quantity, and while I'm no neophyte of capsicum consumption, I feel that maybe I should have some feeling left in my mouth after eating these dishes. Maybe I shouldn't, which is fine, I certainly like my heat...but that brings us to the opening inquiry, how hot did this turn out for the rest of you?
This is exactly what most Americans enjoy
eating! And, General Tso's, too! Thank you Mandy. ❤
One thing; the ingredients in the block lists white pepper but the directions say black pepper. I used white pepper but I think I'm going to use both next time.
Could you make this with tilapia fish
Yum!!
What is the alternative for Chinese wine?
I used sake, or you can use mirin.
Something my great^15 grandpa would've eaten on his way through Zaporrhizhia, no doubt.
Wats the difference with sweet and sour chicken
4:10 What would be the authentic version of this?... If such a recipe exists.
Does this have any relation to an actual Chinese dish? I know many Chinese restaurants in the US sweetened up more traditional dishes to suit the American palette (e.g., General Tsao chicken), so I always wonder.
It is very similar to Cantonese sweet and sour pork. A large percent of the early Chinese Immigrates in the USA are Cantonese. They brought the sweet and sour pork here but chicken is a more popular and cheaper meat in the USA. That’s how sesame chicken, mongolian chicken, orange chicken, lemon chicken got spread out in the take out industry.
@@SoupedUpRecipes Interesting! I had always assumed that sweet and sour was an American dish.
Can I air fry the chicken?
Yummie
I am curious what would make this more like a traditional Chinese dish. Is it the inclusion of brown sugar which makes this Americanized? A friend told me once that real Chinese food is not as sweet and sometimes much spicier than the average American is used to.
Although this is an Americanized Chinese take out dish, It is very similar to Cantonese sweet and sour pork. A large percent of the early Chinese Immigrates in the USA are Cantonese. They brought the sweet and sour pork here but chicken is a more popular and cheaper meat in the USA. That’s how sesame chicken, mongolian chicken, orange chicken, lemon chicken got spread out in the take out industry.
@@SoupedUpRecipes Thank you for the elaboration and thank you for the recipe. I will order the couple things I'm missing and try this, it looks delicious. Chicken vs. pork... never in a million. I assumed it was the flavor profile.
Yeah more sugar to something that would have oyster sauce, soy, garlic etc. But there is no vinegar so it is more like sweet and savory instead of sweet and sour
🔥🔥🔥🔥
I used to use beef for Mongolian, but at the current price, it's chicken!
HI EVERYOONNNEEE
💚💚💚
Biryani Plzzz
2:05 This new format of UA-cam is annoying. Insets keep popping up and it covers your screen, in this case the ingredients for your sauce. UA-cam, wake up!
❤
Alice Leal Guo will be using your recipes to survive being on the run from justice. She might be hiding around where you live. 😂
👍😋💐
I watched your VIDEO but I still dont know what to COOK for dinner😟
What, you didn't velvet the chicken breast!
Make some pigeon recipe ☺️☺️
Looks delicious but I'd rather call and hear "ok ten min"
I love your videos and your recipes...
However,
I've come to realize "BETTER THAN TAKEOUT" tends to mean "NOTHING LIKE TAKEOUT"
Every time I order Chinese food, I order the same thing... 'Beef Chow Mein', 'Crispy Shredded chilli Beef' and 'Honey lemon chicken'...
I have searched for years to find recipes that match my takeout order so i can make it at home.
(It's actually how i found this channel, looking for honey lemon chicken, which you do a lovely recipe for)
But all i ever find is apparently "BETTER THAN TAKEOUT"... I would love to see someone try to replicate takeout, instead of trying to better it...
People like takeout, Thats why we order it.
Would still marry
You should go back and remake your char siu recipe from 7 years ago with all your better video making experience!
It is almost like mini schnitzels.
I adore your videos but I have a child who needs to follow a low carb diet. Would you consider making some videos with low carb recipes?
There's other CHANNELS for that🙄
Anyone reading this place except the Lord Jesus Christ he is coming soon and he loves you very much
@0:16 - vegans don't actually
thats not fair vegans dont like anything
😋 vegans can use tofu.
❤