Brian! I am an aspiring chef in STL. I was prepping for a bbq recently and thinking "hmmm, how could I recreate Union Loafers potato salad". Through that search, I was so thrilled to find your channel. The level of ease, organization, and precision you possess is insanely inspiring. Thank you for sharing your wealth of knowledge with the world.
I decided to make this tonight... even though I had to watch your video several times to make notes about times and techniques. It was ridiculously good. You are right about General Tso being too sweet even at the better restaurants. I hope to make this again but my daughters need to help next time. Thanks again.
This. I hate when a recipe/video calls out some obscure ingredient (like algae oil or some other such nonsense) and doesn't list a readily available alternative
@@BrianLagerstrom When it's colder than a cold day in Texas And everything works and the wind turbines spin and the solar cells provide energy a few hours a day, the central heating is on and the water flows in the taps there is not much to complain about even if you have to dress so much clothes that you look like a Michelin Man when you walk out the door, but there is not much to complain about. The birds, on the other hand, do not have a winter jacket or central heating, so they have to eat very fatty foods to survive. and then they got a little extra in addition to the peanuts.
After weeks of watching your videos, I finally made one of your recipes. This turned out super dope and the fam loved it. I like chinese a lot and want to expand on my staples. This also thought not to be afraid of little deep frying. Was very easy in my big ceramic flat bottom wok (I have basic household induction, sucks I know…) More will follow for sure…
Wow. I just made this and ate this. First try and with your help I knocked it out of the park. Lots of ingredients, steps and a quick fry of the chicken and bamalamalama. The sauce was so 1994 Annapolis Mall Panda King food court yummy. I also made your bread the other day..another great recipe.
Great Recipe. Thanks. We let our oil cool, then strain it into food safe containers or bottles it came in. Depending what we used it for we will re-use the oil or take it to an oil recycle place.
Hi Brian. I have been following since your Weeds and Sardines days. Your channel is great. I will definitely try your General Chicken recipe….it looks amazing. I will let you know how it turns out. Thanks for the great content, I really enjoy watching. Happy New Year!
Up here in the great white north (CANADA), I have personally never seen broccoli with General Tso's chicken & rice at any like-minded restaurant, hole-in-the-wall, or cheap University / college / student ghetto type take-out place..... Pumped to try it:)
We have a vessel for used oil with a built in sieve to strain out the bits - the Japanese will use multiple times before discarding (they have pads that solidify the oil then it gets thrown away)...
We don't really have General Tso's in Australian mall Chinese food. The hits tend to be Sweet and Sour Pork or Honey Chicken, but I'm still keen to give this one a go as it seems to combine the flavour profile across the board that make "real" Chinese food fun. And, as usual, some techniques that can help us across the board even if doing a different sauce etc. Thanks! And yes, soooooo shocked you're not a mall food guy ;-) :D
Leftover Oil: when it’s cooled a bit I drain/filter it through a kitchen towel folded in a funnel back into a bottle, label it, store it and reuse it again in my next deep frying, seems to work fine, I’ve even done it with fish frying and just labelled it (fish/seafood), usually I have used sunflower oil
The frying oil can be filtered through a coffee filter and re-used a couple of times. When it is no more possible to re-use, you pour it into a milk carton with a lid (I know that in the United States the milk mostly comes in plastic jug things) and put the lid on. Keep it under the sink until it's full. Then you throw it in the garbage that is hopefully incinerated in a cogeneration plant (OR you call your friend with a bio diesel engine...or perhaps someone with a composting facility if oil does not disturb the composting process too much). You don't throw it in the sewer. Fats will generate giant fat lumps in the sewage system. (Leave large amounts of frying oil at the communal waste management transfer staion.)
Strain the oil through a fine sieve/colander and then strain it through a coffe filter. You can usually do that a few times before you have to toss it.
Seeing that "like and subscribe" popup at the end when you had only ~500 subscribers made me smile. Brain and Lorn, I'm so happy to have watched your channel grow into one of the top UA-cam cooking shows out there. Keep it up and lets eat this thing!
@@BrianLagerstrom I absolutely love watching old videos on now-successful channels. It's like going through the photo album with my mother in law see pictures of my wife from before she was the person she is now. See you all grown up brings a tear to my eye. Never get rid of your old videos!
Hey man, love your channel! Got the beginner's bread recipe down in a good way about to graduate to your sourdough stuff. This looked super tasty but random thought/request. How about a salmon style video about cooking oil? There's 4758374848ish varieties out there and some insight would be cool. Keep up the good work and if you don't do the oil vid it's cool.
I love the idea. The list of vids I want to make is getting long. Hopefully at some point I can make 2 a week and that would be perfect as a second video.
@@BrianLagerstrom Awesome! It'd be really cool for you to be able to do some more low input more information based type stuff in combo with the more labor intensive stuff. Don't burn yourself out though. It seems like everyone in the community here really loves what you do. Thanks for all the inspiration!
Is there a written version of this recipe anywhere like you have been doing in the descriptions of your newer videos? I have bookmarked this video but I like to have specific written resources to fall back on. Thanks!!
Final cut all. The. Way. The final cut has the little unicorn and DOES NOT have the cheesy narration by Harrison Ford at the end. If you like the meaning of a story man-splained to you via narration as you watch it, Director's Cut.
I re-use the peanut oil up to 5 times if it hasn't been heated beyond 375 or 380. Cool and strain through a few layers of cheese cloth. Also the Director's Cut is the best Blade Runner. I'm old enough to have seen both versions in the theater.
I cook Asian dishes, and have made this. That looks like Chinese Broccoli, which is hard to get. I get it at the Asian Market which is far from here. This dish, sesame chicken and Orange Chicken all have the same base. I prefer the Orange Chicken.
Good content man! there's something special and refreshing about your content. Definitely will be returning to your videos to try some of the recipes.!! and btw i just throw the hot oil in the toilet. dangerous, maybe, but once flushed it doesn't exist anymore (or I just don't see it anymore lol)
If all I've done is fried some chicken, I usually cool the oil down and strain it back into the original bottle, write the date on it and pop it in the fridge. But if I've fried fish, it goes into the bottle then directly in the trash 😂
Your question: What do you do with leftover oil? My answer: I spread it out in my neighbor’s perfectly freaking manicured lawn. My logic: The thick green grass is boringly soft. After a few days under the blazing Texas sun, the oil has given his bland lawn a great crunchy texture. It also adds some variety to the endless sea of deep green...streaks of brown break up the landscape. In turn, that means that he doesn’t have to mow as much grass, since the oil halts the growth of the living grass. He should be thanking me, rather than calling the cops every time I do it. I’m only trying to help!
This dish has always been my guilty pleasure. I definitely soak up leftover oil with paper towels and toss...I’m way too lazy for anything beyond that. Oops!
You’re concerned about your tiger beat hairdo? Your normal haircut looks like you showered, sprayed it with Aquanet and then rode a motorcycle really fast with your head cocked.
Hmm, what to do with once used frying oil...I'm thinking anyone stupid enough to ask that question deserves to keep spending money on new oil every time they cook. Let's see, what do restaurants do with it? Oh yeah, they use it again. Til it's no longer usable.
I usually pour oil onto paper towels in the trash (once cooled). Sometimes, if i'm really feeling like saving the planet i pour it into a container, put it in my fridge to use for a 2nd fry, then leave it there for 5-6 months before throwing it out.
The Final Cut is the best version of Blade Runner, hands down. Its the one Ridley had complete control over. Released in 2007. I just discovered your channel and I love it. Maybe do more movie/meal pairings? Although if that were the case this video should have been about noodles. What would go well with Dune? Fried worms?
Made this dish for my husband for lunch today and it was totally rad. As gentlemen of a certain age, we can't do fried foods anymore without getting yelled at by the cardiologist or my gallbladder...so I did a very light coat of peanut oil on 9 x 13 ceramic dish and used the speed oven at 10, 10, 3, 10 for 8 minutes, flipped the pieces over and gave them a light misting spray of peanut oil , cooked them for another 4 minutes, then poured in the sauce, cooked for another 4 minutes and then added the crisp tender broccolini and scallions to the top and cooked for another 4 minutes. Total amount of oil used was less than one tablespoon. Served with Jasmine rice from the rice cooker and a fruit salad of watermelon wedges, orange slices and and fresh cherries doused with Fever Tree Ginger beer to "coordinate" with the ginger and garlic in the Gen Tso's. You've inspired me to take everything to the next level. Love, love love your work. Thanks! (BTW: total time from watching your video to sitting at the table to enjoy was 50 minutes.)
Yeah. Having to stop the videos at every measurement to look up a grams to cups calculator definitely slows down the cooking process for me, but the recipes turn out good enough that it's worth some pain in the old glutes. I LIVE on the Chicago style Italian beef recipe like half the year. It actually tastes like the stuff I used to be able to get back home.
you are most definitely not a "turd" , for not wanting Mall Food. It has it's place and time. My used oil, I put in a bucket, then I will bring it to a local auto parts store, along with my used motor oil. they will properly dispose of it.
I keep watching you grate that ginger in a lot of videos. Have you ever tried to grate frozen ginger? It's so much easier. Once I tried it and never went back to fresh ones :) I love your videos, so much to learn from them.
I've been watching Chinese dishes here on YT and there's always a marinade with a tiny amount of baking soda to "velvet" the meat. Seems to be some old secret tenderizing trick that finally became declassified information.
@@BrianLagerstrom .....the amount of baking soda needs to be in proportion to the amount of meat, otherwise commentors complain about a prominent soda taste lingering in the finished dish.
Fantastic recipe Brian and much closer to Chef Peng Chang Kuei's original than 99% of the rest. It still keeps some of the Americanized sweetness but without being candy-ish and gloppy. Also bless you for kicking the usual regular broccoli to the curb & substituting broccolini. Most Chinese-American versions (mall or restaurant) have a moat of thick tree-like broccoli surrounding poor General Tso's helpless chicken that even a beaver on its best day would find difficult to chew through.
Brian…. I have to apologize. I made your General Tso’s, and it was fantastic. My wife however made me make a version from Americas test kitchen. I was cussing and swearing the whole time. Please forgive me for allowing her to sway me! I will duplicate your recipe tomorrow to convince her that Bri knows his shit.
Definitely the best Blade Runner version is "The Final Cut". Dark, sexy, violent & beautiful. Also I have a coffee can next to the stove for dumping grease. Like my all the women in my family. But I'm sure I never use it for anything. It's pretty much all bacon and chicken grease, you'd think I'd use it for the next batch but I always think I burned the oil and throw it away. I'll prolly do the same here. looking forward to some General's action tonight. Thanks B Man!
Oh my goodness!! Looked so good. I’m so happy my sister told me about your channel I can’t wait to see what your making next! Aloha from Laupahoehoe 🌞🌴🌈
If my grease has still got some life in it I’ll put it in a jar and save it for a second fry. Mostly I dump it an old plum tomato can and throw it out as well. Did you like the Blade Runner sequel?
Dude. Seriously, you're fantastic but get a little bit real here. Why are people so wasteful? I thought everybody strained their oil and reused it? There's no need to throw perfectly good oil out after one use. That's like throwing your sheets out after you used them once. And if you had to throw good oil out after just one fry, then every take-out in the world would be throwing oil out of their deep fryers every 15 minutes.
Brian! I am an aspiring chef in STL. I was prepping for a bbq recently and thinking "hmmm, how could I recreate Union Loafers potato salad". Through that search, I was so thrilled to find your channel. The level of ease, organization, and precision you possess is insanely inspiring. Thank you for sharing your wealth of knowledge with the world.
Thanks so much for watching! Where are you cooking in STL?
Wait Brian you from STL??? Bruh can I please take a cooking course from you please 😭
"I don't like peeling ginger so I'm not gonna do that"
Love that energy!
I might change my tune in the future but for now. Peeeling ginger is time better spent answering nice comments.
@@BrianLagerstrom I've read that peeling ginger with a spoon is a game changer (technique)
I just tried this recipe and the taste was amazing. Great recipe! Love all your videos and style of delivery. Very easy to follow and entertaining.
I decided to make this tonight... even though I had to watch your video several times to make notes about times and techniques. It was ridiculously good. You are right about General Tso being too sweet even at the better restaurants. I hope to make this again but my daughters need to help next time. Thanks again.
I love the full out permission he gives on some decent enabling while you cook.... It's totally normal and required!
This. I hate when a recipe/video calls out some obscure ingredient (like algae oil or some other such nonsense) and doesn't list a readily available alternative
I mixed my frying oil with oatmeal and gave it to the birds on my balcony. they loved it.
Those birds are lucky
@@BrianLagerstrom When it's colder than a cold day in Texas
And everything works and the wind turbines spin and the solar cells provide energy a few hours a day, the central heating is on and the water flows in the taps there is not much to complain about even if you have to dress so much clothes that you look like a Michelin Man when you walk out the door, but there is not much to complain about.
The birds, on the other hand, do not have a winter jacket or central heating, so they have to eat very fatty foods to survive. and then they got a little extra in addition to the peanuts.
I’ve had some very well made General Tso’s from high end Chinese places… like it’s so solid. Nothing complex but it’s very very good
After weeks of watching your videos, I finally made one of your recipes. This turned out super dope and the fam loved it. I like chinese a lot and want to expand on my staples. This also thought not to be afraid of little deep frying. Was very easy in my big ceramic flat bottom wok (I have basic household induction, sucks I know…)
More will follow for sure…
Wow. I just made this and ate this. First try and with your help I knocked it out of the park. Lots of ingredients, steps and a quick fry of the chicken and bamalamalama. The sauce was so 1994 Annapolis Mall Panda King food court yummy. I also made your bread the other day..another great recipe.
Amazing. Glad this one hit!
Another great recipe. You have a knack for taking something complicated and making it easy. Thanks 😊
Any cut of Blade Runner is a good cut. Especially with such a delicious dish.
Great Recipe. Thanks.
We let our oil cool, then strain it into food safe containers or bottles it came in. Depending what we used it for we will re-use the oil or take it to an oil recycle place.
I’m struggling to understand why I haven’t come across this channel before. WTAF🤯. Brian is GOAT👍🏾🙏🏽
👌👌🤙🏻🤙🏻🤙🏻glad you’re here now
@@BrianLagerstrom yup
Hi Brian. I have been following since your Weeds and Sardines days. Your channel is great. I will definitely try your General Chicken recipe….it looks amazing. I will let you know how it turns out. Thanks for the great content, I really enjoy watching. Happy New Year!
Up here in the great white north (CANADA), I have personally never seen broccoli with General Tso's chicken & rice at any like-minded restaurant, hole-in-the-wall, or cheap University / college / student ghetto type take-out place.....
Pumped to try it:)
We have a vessel for used oil with a built in sieve to strain out the bits - the Japanese will use multiple times before discarding (they have pads that solidify the oil then it gets thrown away)...
that's a really good idea
We don't really have General Tso's in Australian mall Chinese food. The hits tend to be Sweet and Sour Pork or Honey Chicken, but I'm still keen to give this one a go as it seems to combine the flavour profile across the board that make "real" Chinese food fun. And, as usual, some techniques that can help us across the board even if doing a different sauce etc. Thanks! And yes, soooooo shocked you're not a mall food guy ;-) :D
Great Recipe, and Final Cut is the way to go.
The best cut of Blade Runner is all of them. Great recipe, as always.
I freeze the oil then throw it out. Really good recipe, cant wait to try it.
This recipe was so easy and delicious. Definitely a go-to for a busy weeknight meal!!!😊
Yes, it seems like it would be a lot harder than it is. Glad it was a success
Could you please come out with a sesame chicken video? This looks good, will definitely give it a try.
Leftover Oil: when it’s cooled a bit I drain/filter it through a kitchen towel folded in a funnel back into a bottle, label it, store it and reuse it again in my next deep frying, seems to work fine, I’ve even done it with fish frying and just labelled it (fish/seafood), usually I have used sunflower oil
The frying oil can be filtered through a coffee filter and re-used a couple of times.
When it is no more possible to re-use, you pour it into a milk carton with a lid
(I know that in the United States the milk mostly comes in plastic jug things)
and put the lid on. Keep it under the sink until it's full.
Then you throw it in the garbage that is hopefully incinerated in a cogeneration plant
(OR you call your friend with a bio diesel engine...or perhaps someone
with a composting facility if oil does not disturb the composting process too much).
You don't throw it in the sewer. Fats will generate giant fat lumps in the sewage system.
(Leave large amounts of frying oil at the communal waste management transfer staion.)
Strain the oil through a fine sieve/colander and then strain it through a coffe filter. You can usually do that a few times before you have to toss it.
Made it…. I only had broccoli, so I gave it a quick blanch! It turned out lovely! Thanks!
Add corn starch to written recipe below for in the sauce with the sugar.
I almost missed it as it isn’t listed. Delicious!
Done! Thanks for catching that, Terri! Glad you enjoyed it.
No bean paste. But, otherwise you actually made it correctly. Unlike pretty much every Chinese takeout restaurant. Well done sir!
Seeing that "like and subscribe" popup at the end when you had only ~500 subscribers made me smile. Brain and Lorn, I'm so happy to have watched your channel grow into one of the top UA-cam cooking shows out there. Keep it up and lets eat this thing!
Thanks for watching! Sorry these old videos are so bad!
@@BrianLagerstrom I absolutely love watching old videos on now-successful channels. It's like going through the photo album with my mother in law see pictures of my wife from before she was the person she is now. See you all grown up brings a tear to my eye. Never get rid of your old videos!
Final Cut is the Blade Runner version that should be in everyone's regular rotation.
Gots to bring that tuuuunne back to your vids Guv'nor!
Oh Bri, you’ve grown up! ( to be a snob ! ) 🤣
hey Brian I was just wondering do you think that you could do another video of this recipe but with tofu for the people that don’t eat meat k
That was absolutely delicious. Thank you.
Great video!
B man wasn't kidding about snack time. Rip chicken.
2:39 cornnstarch
The extra n is for nice
Hey man, love your channel! Got the beginner's bread recipe down in a good way about to graduate to your sourdough stuff. This looked super tasty but random thought/request. How about a salmon style video about cooking oil? There's 4758374848ish varieties out there and some insight would be cool. Keep up the good work and if you don't do the oil vid it's cool.
I love the idea. The list of vids I want to make is getting long. Hopefully at some point I can make 2 a week and that would be perfect as a second video.
@@BrianLagerstrom Awesome! It'd be really cool for you to be able to do some more low input more information based type stuff in combo with the more labor intensive stuff. Don't burn yourself out though. It seems like everyone in the community here really loves what you do. Thanks for all the inspiration!
Final Cut hands down
Is there a written version of this recipe anywhere like you have been doing in the descriptions of your newer videos? I have bookmarked this video but I like to have specific written resources to fall back on. Thanks!!
Final cut all. The. Way. The final cut has the little unicorn and DOES NOT have the cheesy narration by Harrison Ford at the end. If you like the meaning of a story man-splained to you via narration as you watch it, Director's Cut.
hahaha well said
Thanks!
Speaking of mall classics, PLEASE do food court Bourbon Chicken 🙏
Dude your vids are great. Subbed.
Thanks for the sub and for the nice comment
Looks awesome 🤙🏾💯
Thanks 💯
I love it ❤️ yes I like to eat with sambal , sambal balacan too ❤️😋
Thanks a bunch, love you work! I'm about to cook this and just copying the recipe, did you leave out the scallions and broccoli on purpose?
I dump it in a corner of my yard. It's organic right? Should decompose?
Your hair looks like Crispin Glover on a 2-day bender! Great recipe!
I re-use the peanut oil up to 5 times if it hasn't been heated beyond 375 or 380. Cool and strain through a few layers of cheese cloth. Also the Director's Cut is the best Blade Runner. I'm old enough to have seen both versions in the theater.
I cook Asian dishes, and have made this. That looks like Chinese Broccoli, which is hard to get. I get it at the Asian Market which is far from here. This dish, sesame chicken and Orange Chicken all have the same base. I prefer the Orange Chicken.
this a new camara ? i can see every zip on your ace
Good content man! there's something special and refreshing about your content. Definitely will be returning to your videos to try some of the recipes.!! and btw i just throw the hot oil in the toilet. dangerous, maybe, but once flushed it doesn't exist anymore (or I just don't see it anymore lol)
hahahahah
I am soooooo gonna make this, it looks ill!!
Ginger rocks, I keep a jar of pickled ginger in the fridge to snack on.
If all I've done is fried some chicken, I usually cool the oil down and strain it back into the original bottle, write the date on it and pop it in the fridge. But if I've fried fish, it goes into the bottle then directly in the trash 😂
great vid but idk about you but i did drink white wine for fun when i was 16
great channel man, you look like Crispin Glover
thanks. haha that's a first.
The Final Cut is the only acceptable version of Blade Runner.
Why no olive oil?
Hey Bri, can I substitute ‘Chinese cooking wine’ for Mirin?
If it tastes sweet, then yes
Get a good dry Sherry..great flavor in Chinese food..
Cornnstarch?
The scientific reason you are supposed to peel the ginger is so that you don’t get a million comments about not peeling it.
Surprisingly I haven’t really gotten any. I peel sometimes. But when I’m sautéing like this....prob not
Your question: What do you do with leftover oil?
My answer: I spread it out in my neighbor’s perfectly freaking manicured lawn.
My logic: The thick green grass is boringly soft. After a few days under the blazing Texas sun, the oil has given his bland lawn a great crunchy texture. It also adds some variety to the endless sea of deep green...streaks of brown break up the landscape. In turn, that means that he doesn’t have to mow as much grass, since the oil halts the growth of the living grass.
He should be thanking me, rather than calling the cops every time I do it. I’m only trying to help!
I agree, keep it up
This dish has always been my guilty pleasure. I definitely soak up leftover oil with paper towels and toss...I’m way too lazy for anything beyond that. Oops!
“I drink white wine for fun”
Listen up kids. This is how you adult.
haha it is super fun, kids
Dude….. your eyes!
Time warp!
Scallions and green onion are not the same thing.
Noticed you have been smoking before videos?
Spyder
You’re concerned about your tiger beat hairdo? Your normal haircut looks like you showered, sprayed it with Aquanet and then rode a motorcycle really fast with your head cocked.
Hmm, what to do with once used frying oil...I'm thinking anyone stupid enough to ask that question deserves to keep spending money on new oil every time they cook. Let's see, what do restaurants do with it? Oh yeah, they use it again. Til it's no longer usable.
Dude General Tso isn't just mall food. Like they're good restaurants that make really good General Tso chicken. Stop hanging at the mall
Don't know who General Tso's is and don't care. This dish rocks. Should be eaten in the rain under a neon light whilst looking for skinjobs...
Haha yes
BRIAN you forgot the MSG, you never get UNCLE title
I usually pour oil onto paper towels in the trash (once cooled). Sometimes, if i'm really feeling like saving the planet i pour it into a container, put it in my fridge to use for a 2nd fry, then leave it there for 5-6 months before throwing it out.
haha yeah...it's the thought that counts?
The Final Cut is the best version of Blade Runner, hands down. Its the one Ridley had complete control over. Released in 2007. I just discovered your channel and I love it. Maybe do more movie/meal pairings? Although if that were the case this video should have been about noodles. What would go well with Dune? Fried worms?
BR Final Cut is the preferred version for me!
haha i love these old videos, i can't believe how much the production has improved in the last two years.
Made this dish for my husband for lunch today and it was totally rad. As gentlemen of a certain age, we can't do fried foods anymore without getting yelled at by the cardiologist or my gallbladder...so I did a very light coat of peanut oil on 9 x 13 ceramic dish and used the speed oven at 10, 10, 3, 10 for 8 minutes, flipped the pieces over and gave them a light misting spray of peanut oil , cooked them for another 4 minutes, then poured in the sauce, cooked for another 4 minutes and then added the crisp tender broccolini and scallions to the top and cooked for another 4 minutes. Total amount of oil used was less than one tablespoon. Served with Jasmine rice from the rice cooker and a fruit salad of watermelon wedges, orange slices and and fresh cherries doused with Fever Tree Ginger beer to "coordinate" with the ginger and garlic in the Gen Tso's. You've inspired me to take everything to the next level. Love, love love your work. Thanks! (BTW: total time from watching your video to sitting at the table to enjoy was 50 minutes.)
That’s amazing! I love the veg pairing, so glad you went for it. I was just telling Lorn we need to eat this again soon
One of the things I like about your channel is that you give ingredients in their gram form not tablespoon teaspoon form most of the time.
It’s def the way to play. Thanks for watching
That’s the thing I hate the most! But still excellent contant
Yeah. Having to stop the videos at every measurement to look up a grams to cups calculator definitely slows down the cooking process for me, but the recipes turn out good enough that it's worth some pain in the old glutes. I LIVE on the Chicago style Italian beef recipe like half the year. It actually tastes like the stuff I used to be able to get back home.
Alton Brown says since cooking oil is biodegradable to just pour it in the corner of your yard. If you own your own house I'm assuming.
I used to do this, but then for the next 4 months, my Labrador will obsessively lick that spot in the yard!
Awesome recipe, however I will say when I think of "Mall Chinese" I think of Bourbon Chicken, or Sesame Chicken
I strain it, use it for a second fry, then strain it again and keep it in the fridge and use as my 'everyday' stir fry oil until it's all used up.
Oh yeah, thats super smart. Damn. Im going to throw that tip in a vid at some point. Thanks Elena.
you are most definitely not a "turd" , for not wanting Mall Food. It has it's place and time. My used oil, I put in a bucket, then I will bring it to a local auto parts store, along with my used motor oil. they will properly dispose of it.
Thanks me for the info Jo
You are a "grownup" ???? BTW, it's not general SO, it's general SAO .
I keep watching you grate that ginger in a lot of videos. Have you ever tried to grate frozen ginger? It's so much easier. Once I tried it and never went back to fresh ones :) I love your videos, so much to learn from them.
I've been watching Chinese dishes here on YT and there's always a marinade with a tiny amount of baking soda to "velvet" the meat. Seems to be some old secret tenderizing trick that finally became declassified information.
It was new to me. I love it
@@BrianLagerstrom .....the amount of baking soda needs to be in proportion to the amount of meat, otherwise commentors complain about a prominent soda taste lingering in the finished dish.
5 bucks. LOL. 13.95 is more like it.
Metal on nonstick pan, noooo!
Fantastic recipe Brian and much closer to Chef Peng Chang Kuei's original than 99% of the rest. It still keeps some of the Americanized sweetness but without being candy-ish and gloppy. Also bless you for kicking the usual regular broccoli to the curb & substituting broccolini. Most Chinese-American versions (mall or restaurant) have a moat of thick tree-like broccoli surrounding poor General Tso's helpless chicken that even a beaver on its best day would find difficult to chew through.
I need to make this again soon.
@@BrianLagerstrom I'd be more than happy to set up the mise en place.
I just made this for dinner this evening. It was amazing!
I may try frying the chicken in my air fryer next time to avoid the volume of oil.
Brian…. I have to apologize. I made your General Tso’s, and it was fantastic. My wife however made me make a version from Americas test kitchen. I was cussing and swearing the whole time. Please forgive me for allowing her to sway me!
I will duplicate your recipe tomorrow to convince her that Bri knows his shit.
Lol thank you for being on my side, Jeff
Definitely the best Blade Runner version is "The Final Cut". Dark, sexy, violent & beautiful. Also I have a coffee can next to the stove for dumping grease. Like my all the women in my family. But I'm sure I never use it for anything. It's pretty much all bacon and chicken grease, you'd think I'd use it for the next batch but I always think I burned the oil and throw it away. I'll prolly do the same here. looking forward to some General's action tonight. Thanks B Man!
I think Final cut is the joint. Good call
This was amazing, turned out perfect first time I tried to make this dish. Thanks for great content!
This has become my go-to wok sauce. Love the gooeyness of it, and the taste of course! Great content Brian
Are there any non alcoholic substitutes for mirin?
I would use more stock and tad more sugar
Oh my goodness!! Looked so good. I’m so happy my sister told me about your channel I can’t wait to see what your making next! Aloha from Laupahoehoe 🌞🌴🌈
Thanks for being here!
If my grease has still got some life in it I’ll put it in a jar and save it for a second fry. Mostly I dump it an old plum tomato can and throw it out as well. Did you like the Blade Runner sequel?
haha it was cool to look at, but the original is where it's at.
Dude. Seriously, you're fantastic but get a little bit real here. Why are people so wasteful? I thought everybody strained their oil and reused it? There's no need to throw perfectly good oil out after one use. That's like throwing your sheets out after you used them once. And if you had to throw good oil out after just one fry, then every take-out in the world would be throwing oil out of their deep fryers every 15 minutes.