🤤 How a Chinese chef cooks Sweet and Sour Chicken! (甜酸雞)
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- Опубліковано 22 тра 2024
- Watch Daddy Lau teach us how to make another American Chinese classic, Sweet & Sour Chicken! It’s the chicken version of the popular sweet & sour pork dish. He’ll teach you how to use a wet batter to get the crispiest batter as well as how to create the perfect sweet & sour sauce to go along with it.
Our Sweet & Sour Pork Recipe: • 😊 Dad's Juicy Sweet an...
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Module 13.1 Preview - Vinegars: www.madewithlau.com/club/less...
Join the club: bit.ly/44F86E7
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/sweet...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Prepare fruits & vegetables
01:26 - Prepare chicken
02:46 - Create frying batter
04:49 - Create sweet & sour sauce
05:08 - On ketchup
06:01 - Continue mixing sweet & sour sauce
08:01 - Create slurry
08:17 - On sweet & sour chicken
08:46 - Deep fry
15:15 - Cook sauce
15:57 - Add everything & mix
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/44CAHK9
Get the full recipe: madewithlau.com/recipes/sweet-and-sour-chicken
Is the site down right now? It won't connect. I've used different browsers to make sure.
@@pakbowl420 same
Same, been down since last night
@@alexanderparas ok, so it's just not me.
Hello! I can't comment on the main screen but I would like the recipe of the chile with red oil the common of all Asian restaurants, please.
I live in Hawaii and am 71 years old. I have been cooking for almost 60 years. I really appreciate your videos on how to cook authentic Chinese dishes. Your father is amazing and so healthy for his age. Your family is so blessed to have him. Love and blessings from Hawaii💖🙏🌺💖💖
Every time I watch this channel, I learn something new.
Yeah, because my mind was just blown on the onion cutting... 🤦🏾♂ Cooking for 1.
I love watching your family grow around the table. Fabulous channel, tutorials and recipes. Thank you, Grandpa Lau for sharing your knowledge!
Daddy Lau and Randy .... you are amazing with these videos...Daddy Lau, your cooking and food looks so good...appreciate you taking the time to do this for us . What a lovely family!
I made this outstanding dish today. I was blown away by how simple and easy it was to make. There were no leftovers because my kids ate every bite! Thank you so very much!
I love it when our ancestors share their knowledge. Thank you.
Hi from Las Vegas. Am also Cantonese, miss authentic cooking!! When you first shared Cooking videos with your Dad and your family...fell in love with it. I grew up with these foods ... Thank you for taking time to share it to the world. Cheers to Good health and Happy cooking!! ❤
I don’t just come here for the delicious food and recipes, I also love how unpretentious and REAL this family is, which is such a rarity on social media. Also, Kathlyn and Randy make beautiful babies!
I love you Dad he has taught me so much. God bless you and your whole family
I will be making this recipe after I purchase some needed items. This is the sweet and sour chicken I remember and would like to enjoy again. Thank you for sharing this recipe.
Some of the best recipes I've seen online and a dynamic duo presenting them!
Thank you both for your contributions.
Another great recipe to add in my menu as a dad cooking for my kids, thank you Daddy Lau and Family!
Thankful you don't speak over your dad. It helps my bilingual family a lot to hear both the Cantonese and the English translation. English translations are really good, but always, the Cantonese will have more nuance a translation cannot capture, and we are able to cross check the info with what we remember (in Cantonese) growing up. Thank you for letting us into Gong Gong Lau's kitchen. Wishing your family good health and joy!
Thank you for giving clear instructions and for explaining the reasoning behind the techniques. Fun and educational at the same time!
You guys make it look so easy, I’ll try this hehe
This is one of my favourite dishes from my childhood that I keep returning to. ❤😊
I love this guy.
This looks amazing and I’m making it tonight and it’s a lot of work making everything, especially when preparing other dishes. Interesting how different Cantonese sounds verses Mandarin and your dad is one heck of a chef! Glad I found the channel and subscribed.
I LOVE ANYTHING SWEET&SOUR so you can imagine my excitement whenever i see a 'sweet&sour' video!❤🎉
Happy Mother's Day to your mom, you wife, your sister, and to all of the moms out there.
I made this following your instructions and it was fantastic, restaurant quality! Thank you so much!
I've a Chinese cookbook from the 70's that has a recipe for Catsup Shrimp I've been fascinated to try...
Thank you so much for this recipe! I will definitely be making it . I appreciate you sharing this wonderful knowledge as I could never get it right on my own ❤
I love watching your channel very clear and concise explanation❤🎉👍🥳👏🥰
So rare to see the sweet and sour dishes with pineapple these days! That's how I remember sweet and sour to be although I always used to get the pork (pork and pineapple go well together). Thanks for the recipe!
Loved the history lesson on catsup/ketchup/ ke chiap.
Now I want to know how pineapple came to associated with sweet 'n sour dishes in Canton/Guang Doong & China.😄
Thank you for sharing, uncle lau. It is very useful.
妹妹 is so cute!
Awesome. I get to learn new techniques. Thank you Sir.
Thank You, Sir.
Thanks for all the great recipes 😀
Why is your site down? DNS shows unable to locate
Look at the patina on that wok you can tell how much Lau cooks with that pan!
I absolutely cant wait to try making this. I wish you taught even more types of things. Id be very interested in learning just about anything from you and your lovely family.
Looks delicious!
A truly excellent video, thank you
I love the information about drying out the oil after frying vegetables. And I am going to master the triangle cut on vegetables! It is easy and I just don't do it---silly me!
Fantastic ! Could we have the crispy beef and chili recipe ? I wonder how your father prepares it ! Thanks
Thank you so much! I'm a huge fan of this delicious dish but have never been able to get it right.
I learned a lot from daddy Lau cooking style...its really good. my boss always like the food when i follow from this channel.
Love this channel! I haven't tried cooking any of the recipes, but it looks so good! Mr Lau is amazing!
Great recipe...thanks for sharing all your fabulous dishes with us...love all your expertise, knowledge and skills you show us 👍
Delicious dinner Daddy Lau! Thank you for sharing your lifes experience with us. When I cook this dish at home I have to keep the sauce and veg separate from the fried chicken or pork, my daughter just likes the chicken. This method also keeps the meat crispy for longer.
Gud vid 💯💥
Looks delicious but anything with less ingredients to cook for beginners?
❤I'm impressed with how they did it all, now I know why my chicken wasn't as crispy, thanks for your information I'll try it that way too, I wish them all the best and may God protect you, thank you ❤
Once again, another informative and delicious video ❤❤
Love the tips and tricks, I'm always learning something new with each video.
What alternative(s) can be used in place of potato starch?
Regarding S&S without batter. Most brits (and I think most Europeans) often omit the batter when we make it. It was most commonly made using leftover chicken from the Sunday roast when I was growing up 😆 and most ready meals in stores are just cooked chicken in the sauce/vegetables too.
Most of the time frying the chicken balls is seen as to much work (takeaways still use chicken balls though)
Wow tsste chicken fry... Im eat fun meal chinese 😂😂😂
Your fad is a great chef.
worked at many fine Asian restaurants. That includes Cantonese, Hunan. Szewan. (sorry it is spelled wrong.)
I like hearing him.speak in him native language. The Chefs in the kitchen always spoke Chinese. I miss that at times I have always loved the Oriental neighborhoods in America. So much tallent Asians have. I think in so many ways they are more peaceful than Americans. They share together to help each other. Until they all are able to have business's of their own.
Many here in Minnesota USA became my personal friends. They taught me to cook. I made them practice english. Then they were able to get better jobs.
My father fought in WW2 with the chinese to conquer Japan to keep them from taking parts of China. He worked beside the chinese people to get Chinas land back. Most of those men in that company were killed in action starved to death or accidentally died on the steep mountains of Burma. The Asians kept them.alive sharing their meager rice allotments.
I know this is long. I just want to thank you and your people who i love dearly. 😢❤😊❤🎉
The ‘Red vinegar’ is NOT available anywhere in Hong Kong 🇭🇰. But it is tailored for export for American “Chinese” grocery stores.
Wow, the kids are so big!
My porpor makes lam fang zai, which is a rice flour noodle congee texture. Can he make this?
One of my regrets is not learning my father’s recipes like sweet and sour sauce and roast duck before he passed away. I’m spending my time now to rediscover them learning from channels like yours.
Hell yeah!
I'm hungry. When can I show up to eat?
can i use pineapple juice for the sauce to replace vinegar or something sour in there?
Master
Daddy Lau, are these frozen pieces of chicken meat, or are they fresh chicken fillets?
Hey, how can you make this without deep frying?
Can y’all make crab Rangoon? ❤️
Can you please do honey chicken I’ve asked and asked and asked but you do sweet and sour chicken??
I was sent a recipe for your wontons and I want to make them but the website with your recipes won’t load. Google can’t find the website so I don’t know if it’s a problem on my end or not. I even tried using the link on this video and it still won’t load 😓
your site is down 🙁🙁
Lovely video as always but… what cut of chicken is that? Is that chicken breast? In my country chicken breasts are about 1/4 the size!
When I cook tomato based sauce on my wok, it always strip the seasoning. Any tips so it doesn't strip the seasoning? Also, if it does strip the wok seasoning, is it safe to eat?
aunt this is michelle happy mothers day!
your website is not loading
Many American condiments are popular in traditional Asian cooking, including Tobasco sauce.
Wait what do they make with tabasco?
Your channel makes this carnivore diet difficult! 6 more months and I’m binge cooking half your recipes.
I clicked the link and safari nor Google could find it?
Would pork be the same cooking time
I wonder if gramps gets a cut.
🫡🫡
What did your parents say when you all found out about the JBF award?
ayam koloke kuluyuk
Could you Show more vegan dishes for people like me....allergic to milk and soy protein and with multiple bowel operations....I sooooo love the Chinese cuisine, but vegan no soy except soy sauce is really difficult
我喜欢爹爹的姓刘家庭做菜从泰国人评论的
非常感謝您的支持！老劉祝福您同家人健康快樂！
系乜話?五邑?
too salty as written
Love these guys & the recipes but what a load of crap that origin story was. Sweet and sour sauce in China was just vinegar and sugar. Tomatoes from from the America's. They didn't have anything remotely like tbis sauce or ketchup. This recipe uses an American product because it's not from China. It's from the freaking UK. Stop it.
Your son looks like the basketball player. en.m.wikipedia.org/wiki/Detlef_Schrempf
ketchup is azzzzz on its own. when combined with other sauces? Killer. Or as the kids put it these days, SLAPS Love the thumbnail