Water2c White vinegar3Tsp Cooking wine (dark)3Tsp Soy sauce 2Tsp White pepper 1/4tsp Chopped ginger Chopped garlic Half red pepper sauce Ketchup 2Tsp Half a spoon of ? Sauce 6Tsp sugar Kinda micix it ----------_---------- Salt /white pepper the chicken 2 egg white Mix together Corn starch3Tsp deep fry 🤙 Separate them -------&&&&------- Cook the sauce Add veges (broccoli) Add starch and water mix together and add to the sauce to thicken it Runny paste Add the chicken
I love his videos too. I learnt of Chef Peng's passing from this comment posted last year. I hope wasn;t posted in jest. It would be a shameful act if so. Hans Tun Hans Tun 1 year ago RIP Chef Peng. Passed away last week and had an obituary on BBC.com's first page.
To stop all this confusion: pls take a look at the "further information" that this video comes with. Chef Peng is mentioned as the true inventor of this recipe. Other sources say it was invented in NYC, US in the fifties. But I gladly take the information, given here, for granted.
Looks great, I would use a little less sugar, and a little more hot chili sauce. Just my preference, this is restaurant style which is very sweet and not too hot. I like sweet and hot.
thought i've already subscribed to this channel before and i just found out i hvnt yet,now i did hihi ... i hv subscribed to a lot of chinese recipe videos as i so looove chinese food! thank you sue en gumbo for sharing these yummy recipes,more power! :-) ♡♡♡
This is my favorite chinese dish. I didn't know it was a heart attack waiting. But still it's my favorite. Next on the line House Special Fried Rice. Now our dear chief is cooking and delighting God in heaven.
Have just subscribed. Your food looks delicious. Do you own your own restaurant? Looks like you're cooking in one. Have seen the ginger beef video and this one. It's midnight and I want to cook both dishes NOW!
To stop all this confusion: pls take a look at the "further information" that this video comes with. Chef Peng is mentioned as the true inventor of this recipe. Other sources say it was invented in NYC, US in the fifties. But I gladly take the information, given here, for granted.
Nice recipe. Thx for sharing, and liked. Any recipe for that old school American-Chinese dish (originated from Springfield, Missouri), 'Cashew Chicken'? I love cashews! :)
I just followed your recipe to the tee. I love the amount of sauce your recipe made. However the chicken was very Bland, with your just adding salt and white pepper!!😫, AND IT NEEDED MORE CORNSTARCH, I like mine crunchy!!! The general Tso sauce was just okay, could have been a little more spicier... Next time I will add more then salt and pepper to the my chicken, also WAY more CORNSTARCH for a crisper crust!!!
Looks delicious, but i just made this and it didn't turn out anything like it. Its lacking something. I don't know if its the cooking wine that I used, the store brand ingredients, or the fact that I didn't use a wok and used a skillet, but just didn't turn out the same way. Still edible but lacking flavor. And i had to use a lot more cornstarch and water mixed in the sauce
It didn't turn out the same because everyone hears "tablespoon" and reaches for their measuring spoons. But when you watch him cook, he is using a very large eating tablespoon, closer to a large serving spoon, not actual measuring spoons. And he used heaping measures on that spoon as well. So, as an example, when he says "one tablespoon" using the spoon he is actually using, he puts in more like 2 1/2- 3 measured tablespoons. He also put in more sugar than he claimed. try making it the way he does with just a large eating table spoon and it will come out closer to what he makes here. As for the corn starch, use a 1:1 mix. One tablespoon of corn starch to one tablespoon of cold water. he watered his down a lot so he had to add a lot. You probably did the same thing. The more water you add, the weaker the thickening power will be. So stick with the 1:1 ratio(1 tablespoon starch and 1 tablespoon of cold water). if you need more, just make 3 times the batch so you know you have enough. I make Chinese food at home all the time and one thing I learned is Chinese people do not cook using measurements. You have to watch what they are adding and how they are adding it. Don't just take their word for it when they claim a specific measurement because as I have said, that tablespoon he is using actually makes more like 2-3 actual measured tablespoons.
+Tom Ritchmen It is 16 oz of chicken. Thank you so much for asking Tom! By the way sorry about that. I'll put a annotation note in the video.You rock man! Thanks, -Henry
+Santiago Jason Sorry about that Jason, its placed in video recording on Monday feb 22nd and it will be done by Sue, the video editing will take some time and will come out sometime that same week. -Henry
It all depends on how thick you want to make the sauce. When he says half and half he means 1:1 ratio, one part starch to one part cold water. The more water you add to the corn starch the weaker it becomes and thus you have to add more to the sauce. The thicker it is, the less you have to add to get the sauce thick. This is why most people use the 1:1 ratio. You use less starch and water but it's thickening power is stronger.
+Santiago Jason Hey Jason I want to clarify the scheduling. The honey chicken will be recorded later tonight feb 22nd. But There is still video editing work that will need to be done before it can be posted up on youtube. You’re looking at weds is the latest when the honey chicken will be available. Thanks you for your patience -Henry Heres the previous comment:Sorry about that Jason, its placed in video recording on Monday feb 22nd and it will be done by Sue, the video editing will take some time and will come out sometime that same week. -Henry
eLe&eSe..forever I believe the dark brown paste is hoisin sauce and the rest is pretty easy to understand. Ketchup, soy sauce, vinegar, sugar, garlic, ginger, water, wine (I'd probably use mirin), chili paste, corn starch, white pepper and egg whites but I would probably just use one whole egg instead of wasting two yolks. I hope I didn't miss anything.
I, too, am allergic to egg. You can use Aquafaba, that is the liquid from a can of chick-peas. It provides the protein structure that eggs would give to most recipes.
that does make a simple batter, but the usage of corn starch instead of flour, makes a lighter coating on the chicken (or anything else coated with corn starch.) Flour is a bit heavy for this application.
The egg white is added to protect the chicken when cooking. it seals in the juices. You don't have to use the egg though. You can just add some water, just be sure to adjust your other ingredients as it will water it down. The water will plump the chicken up so you will lose less moister in the cooking process.
Water2c
White vinegar3Tsp
Cooking wine (dark)3Tsp
Soy sauce 2Tsp
White pepper 1/4tsp
Chopped ginger
Chopped garlic
Half red pepper sauce
Ketchup 2Tsp
Half a spoon of ? Sauce
6Tsp sugar
Kinda micix it
----------_----------
Salt /white pepper the chicken
2 egg white
Mix together
Corn starch3Tsp deep fry 🤙
Separate them
-------&&&&-------
Cook the sauce
Add veges (broccoli)
Add starch and water mix together and add to the sauce to thicken it
Runny paste
Add the chicken
Half spoon of Hoisin Sauce
Hoision Sauce
chinese all purpose bbq sauce (aka Hoisin)
I am watching this video on March 201`8 and although chef Peng is no more with us, his culinary art lives on! Thanks You Tube!
Supriyo Sen what?? he died? I love his accent
I love his videos too. I learnt of Chef Peng's passing from this comment posted last year. I hope wasn;t posted in jest. It would be a shameful act if so.
Hans Tun
Hans Tun
1 year ago
RIP Chef Peng. Passed away last week and had an obituary on BBC.com's first page.
he isnt dead but their restaurant closed.
I believe Sen is talking about Chef Peng in the description, not Gambo, the one talking in the video.
To stop all this confusion: pls take a look at the "further information" that this video comes with. Chef Peng is mentioned as the true inventor of this recipe. Other sources say it was invented in NYC, US in the fifties. But I gladly take the information, given here, for granted.
That was one of my favorite Chinese dishes. Thanks for teaching me how to make it myself.
I just tried to make as your recipe, very good and easy to make! Thank you!
Looks great, I would use a little less sugar, and a little more hot chili sauce. Just my preference, this is restaurant style which is very sweet and not too hot. I like sweet and hot.
Really
We are fans from Sue & gambo! It is so delicious! Thank you!!!
Thanks, Gambo. Now we can cook a favorite dish at home!!!
Looks delicious! Thank you.
thought i've already subscribed to this channel before and i just found out i hvnt yet,now i did hihi ... i hv subscribed to a lot of chinese recipe videos as i so looove chinese food! thank you sue en gumbo for sharing these yummy recipes,more power! :-) ♡♡♡
This the recipe I been looking for wit the hoisin sauce in there. Thanks.
6 table spoon of sugar
or 7 1/2 lol :).
Love your cooking clips. Looks yummy can't wait to try!
Exactly
Thank u for sharing the recipe of my favorite meal!
Made this today, July 7, 2018! Tasted great! I substituted the sherry with apple cider vinegar though. Thanks for the recipe!
This is my favorite chinese dish. I didn't know it was a heart attack waiting. But still it's my favorite. Next on the line House Special Fried Rice. Now our dear chief is cooking and delighting God in heaven.
Thank you, thank you, thank you so much! ❤ from Texas
Thank you for this! It is a family favorite but I haven't been able to find a good recipe .
LOVE this man!!!! God Bless You!!!! Enjoy your retirement!!! Keep the videos coming!!!
GEN TSO CHICKEN LOOKS WONDERFUL, THANK YOU FOR TIPS.
My FAVORITE
WOW the secrets are out. My favorite
One of my favorite. Thanks for sharing.
What kind of wine do use? Have you ever use rice wine in it?
I love the videos guys! I was wondering though - In most videos cooking wine is used. What wine are you using? Thanks!
hi it is sherry cooking wine
That looks so delish 😋
Have just subscribed. Your food looks delicious. Do you own your own restaurant? Looks like you're cooking in one. Have seen the ginger beef video and this one. It's midnight and I want to cook both dishes NOW!
Sue and Gambo are alive and well. Don't pay attention to the rumors.
What are you babbling on about???
Wht kind of cooking wine do you use ?? Thanks looks awesome !!
It's called Shaohsing (shaoxing) Rice Cooking Wine. It's readily available at any Asian market.
If I use 2lbs of chicken do I double all ingredients ?
Love this guy...biggest tablespoon ever!
I, liked this chef. Condolences.
thanks
Perfect!!!!
Sue and gambo Hello.plz tell me why you use olly egg white..no use egg wolk.
Wonderful......
Just put that whole container of the chili paste. Don't you hold out on me.
hi here's the updated link to the written recipe: sueandgambo.com/general-tso-chicken-2/
Yummy
R.I.P. chef
When did he died? I just found his channel.
To stop all this confusion: pls take a look at the "further information" that this video comes with. Chef Peng is mentioned as the true inventor of this recipe. Other sources say it was invented in NYC, US in the fifties. But I gladly take the information, given here, for granted.
Nice recipe. Thx for sharing, and liked.
Any recipe for that old school American-Chinese dish (originated from Springfield, Missouri), 'Cashew Chicken'?
I love cashews! :)
Thanks! I'll suggest cashew chicken to Gambo! -Henry
thank you
I just followed your recipe to the tee. I love the amount of sauce your recipe made.
However the chicken was very Bland, with your just adding salt and white pepper!!😫, AND IT NEEDED MORE CORNSTARCH, I like mine crunchy!!!
The general Tso sauce was just okay, could have been a little more spicier...
Next time I will add more then salt and pepper to the my chicken, also WAY more CORNSTARCH for a crisper crust!!!
You'll have to let all of us know where your Chinese take out is located! Sheeesh!!!!
get some awesomeness only know
Oh....Rest in peace. Love to watch him. I wish I had some of his cooking... right now.
RIP Chef Peng. Passed away last week and had an obituary on BBC.com's first page.
Is he dead? How did he die?
He was very old. I think he invented the dish back in the 50s and he was no kid then either.
Hans Tun wait u mean this guy cooking on this video is dead .?
sad
lia johnson no..the guy who invented the dish
hi I can't find general tsos chicken in the UK by the way are you in USA or UK
+Santiago Jason Hi Jason, We're located in USA. General Tso's chicken is generally an American-Chinese cuisine. If you can't find it, you can make it!
Looks delicious, but i just made this and it didn't turn out anything like it. Its lacking something. I don't know if its the cooking wine that I used, the store brand ingredients, or the fact that I didn't use a wok and used a skillet, but just didn't turn out the same way. Still edible but lacking flavor. And i had to use a lot more cornstarch and water mixed in the sauce
It didn't turn out the same because everyone hears "tablespoon" and reaches for their measuring spoons. But when you watch him cook, he is using a very large eating tablespoon, closer to a large serving spoon, not actual measuring spoons. And he used heaping measures on that spoon as well. So, as an example, when he says "one tablespoon" using the spoon he is actually using, he puts in more like 2 1/2- 3 measured tablespoons. He also put in more sugar than he claimed. try making it the way he does with just a large eating table spoon and it will come out closer to what he makes here. As for the corn starch, use a 1:1 mix. One tablespoon of corn starch to one tablespoon of cold water. he watered his down a lot so he had to add a lot. You probably did the same thing. The more water you add, the weaker the thickening power will be. So stick with the 1:1 ratio(1 tablespoon starch and 1 tablespoon of cold water). if you need more, just make 3 times the batch so you know you have enough. I make Chinese food at home all the time and one thing I learned is Chinese people do not cook using measurements. You have to watch what they are adding and how they are adding it. Don't just take their word for it when they claim a specific measurement because as I have said, that tablespoon he is using actually makes more like 2-3 actual measured tablespoons.
What was the 1.5 tablespoon sauce you added right before the sugar?
+TheSleepyNinjah Hi ThesleepyNinjah, that was hoisin sauce, hope this helps!
exactly the part i ddnt get :-D
I'm sorry. I didn't get the last sauce he used on that first bowl. :( Anyone here knows? I really want to try this recipe please. Thank you.
I want to say he said 'hoisin' sauce but I'm not quite sure...
Thank you guys! I was guessing the same thing too.
Oyster sauce, I think.
homeboy put 6 tablespoons of sugar tho like what
He knows what he's doing. Had a Chinese place for years.
So many different recipes for this on UA-cam it's confusing 😕
Where is this restaurant located? I would love to visit
+curtiswise90 We're located in the city of maple grove in Minnesota called China Dragon. Its a small family owned business for over 25 yrs.
+Sue and Gambo awesome! When I visit Michigan I always go to Minnesota to see family, will see if I can find you guys.
curtiswise90 Cool =), heres the facebook info below -Henry facebook.com/pages/China-Dragon-Restaurant/102248196484671?sk=wall
If Stevie Wonder did the measurements
If Helen Keller made UA-cam comments...
if you got time make a video recipe of how to make Chinese style honey chicken
+Santiago Jason Sounds good, i'll let them know!
-Henry
What do you do with d egg yolks?
Norma SanJose gives em to Rocky
can you make a request video of how to make lemon chicken please
+Santiago Jason here ya go Lemon Chicken:
ua-cam.com/video/0K_TM2U5ZTk/v-deo.html
How much chicken did you use.
+Tom Ritchmen It is 16 oz of chicken. Thank you so much for asking Tom! By the way sorry about that. I'll put a annotation note in the video.You rock man!
Thanks,
-Henry
when is the honey chicken recipe going to be posted
+Santiago Jason Sorry about that Jason, its placed in video recording on Monday feb 22nd and it will be done by Sue, the video editing will take some time and will come out sometime that same week. -Henry
For the sauce when he mixed cornstarch and water, how much of each was used? All he said was half and half
It all depends on how thick you want to make the sauce. When he says half and half he means 1:1 ratio, one part starch to one part cold water. The more water you add to the corn starch the weaker it becomes and thus you have to add more to the sauce. The thicker it is, the less you have to add to get the sauce thick. This is why most people use the 1:1 ratio. You use less starch and water but it's thickening power is stronger.
What was the sauce that came after the ketchup?
hi, it's 1 1/2 tablespoon of hoisin sauce
Sue and Gambo wow thank you for letting me know
What was the last sauce ?
hi the written recipe is on our site: Recipe: sueandgambo.com/pages/general-tso-chicken
The General is always in command.
where's the honey chicken video recipe you said it today
+Santiago Jason
Hey Jason I want to clarify the scheduling. The honey chicken
will be recorded later tonight feb 22nd. But There is still video editing work that
will need to be done before it can be posted up on youtube. You’re looking at
weds is the latest when the honey chicken will be available. Thanks you for your patience -Henry
Heres the previous comment:Sorry about that Jason, its placed in video recording on
Monday feb 22nd and it will be done by Sue, the video editing will take some
time and will come out sometime that same week. -Henry
+Santiago Hey Jason i was able to get it up. Honey Chicken: ua-cam.com/video/VjQ9R0KKObw/v-deo.html
How do you know he died?
If I thought my skin tasted like that I might gnaw off my hand?
what's the ingredients please,,
eLe&eSe..forever he tells you all the ingredients and the amounts. Get a pen and write it down. WTF
eLe&eSe..forever He says 6 tablespoons of sugar and puts 8 and it's hard to understand a couple of things that he says. I feel your pain.
eLe&eSe..forever I believe the dark brown paste is hoisin sauce and the rest is pretty easy to understand. Ketchup, soy sauce, vinegar, sugar, garlic, ginger, water, wine (I'd probably use mirin), chili paste, corn starch, white pepper and egg whites but I would probably just use one whole egg instead of wasting two yolks. I hope I didn't miss anything.
how to make #generaltso 'schicken #food
ua-cam.com/video/7jmVyagULFI/v-deo.html
Rip ! Pinch of sugar for me !
Lost me at ketchup.
So, don't use it if you don't think it belongs. Hardly any difference.
6 TBS of sugar, i counted 8.
Still good!!!
All good till the egg whites I'm allergic to them but still looks good
you can cook this without adding the egg whites
I, too, am allergic to egg. You can use Aquafaba, that is the liquid from a can of chick-peas. It provides the protein structure that eggs would give to most recipes.
that does make a simple batter, but the usage of corn starch instead of flour, makes a lighter coating on the chicken (or anything else coated with corn starch.) Flour is a bit heavy for this application.
The egg white is added to protect the chicken when cooking. it seals in the juices. You don't have to use the egg though. You can just add some water, just be sure to adjust your other ingredients as it will water it down. The water will plump the chicken up so you will lose less moister in the cooking process.
by time he finish making the sauce, the customers would have walked out......Lol ppl are in hurry these days!!
Go to McDonald's.
thanks
thanks