Heh. I just got through a bag of tangerines and processed the peels into strips for another of your recipes. Also, I'm noticing that your wok is a lot shallower than mine, that is, the sides on mine are a lot steeper. This makes it harder to do the technique where you pull things up away from the hot center. When I've done shallow-frying like this before, I get really cloudy oil. I'm thinking I might need to work the starch into the chicken more thoroughly but also shaking the pieces off better before putting them in the wok. It's so helpful seeing these things done rather than just read about it. Thank you!
Finally made this recipe today soo good! I do recommend clean out wok after fry chicken as the bits get the oil dirty. I also am really enjoying your new cookbook that I just bought. I had to track down the star anise and dried orange peel from the local Asian market and was very tasty! Home run dish. I need to practice adjust the sauce. Your hot and sour soup pairs well with this and steamed rice! I used fresh picked oranges from yard to make the sauce.
It looks beautiful at 6 a.m. on Saturday morning this sounds lovely I think I might make some of this today I used to cook in restaurants and yeah I cook everyday just about I just got a better stove so now I can I used to keep a walk in my kitchen when I was real young I had to be like in my twenties at the time I'm 64 now so yeah I miss my walks but I have a deep pain that I can use thank you South Carolina here🙏❤✌️💯🤗
Hi Bill. Is avocado oil considered a neutral oil? Also, can I use dry sherry instead of Shaoxing wine? I LOVE orange chicken, thanks for this yummy recipe!
Thanks! For some reason, this method isn't easy to find. I had to research and backtrack from 橙花鸡; hunnn style, Why is it that Panda claims that it's a recent invention? I had this dish prepared several times long before Panda even opened, and they claim ownership of a lesser-quality copycat of the original. Thank you for doing it right.
IT WAS DELICIOUS! I made this last night (June 25, 2024). I thought I’d give it 1-1/2 hrs to make but was about 2-1/2 to 3. 😮 I was being slow and being careful. It really was delicious.
I didn’t have some of the ingredients but used what I had. Let’s see: the red rice wine vinegar - I had red wine vinegar; Chili 🌶 peppers - I had red pepper flakes; dried orange peel - I didn’t have anything to replace this so I skipped it. I’ll try this again once I find a Chinese supermarket near me. Later this week I’m going to try the Orange Beef. BTW, I don’t have a wok yet. I use a regular, non-stick large pan. And this came out really good. Not exactly how I’d hoped but, it was still extremely tasty. And my partner really liked it so… 😊 Thank you Bill & Woks of Life!
nicely done Sir!
Heh. I just got through a bag of tangerines and processed the peels into strips for another of your recipes. Also, I'm noticing that your wok is a lot shallower than mine, that is, the sides on mine are a lot steeper. This makes it harder to do the technique where you pull things up away from the hot center.
When I've done shallow-frying like this before, I get really cloudy oil. I'm thinking I might need to work the starch into the chicken more thoroughly but also shaking the pieces off better before putting them in the wok. It's so helpful seeing these things done rather than just read about it. Thank you!
Beautiful, one of the best recipes for orange chicken.
Finally made this recipe today soo good! I do recommend clean out wok after fry chicken as the bits get the oil dirty. I also am really enjoying your new cookbook that I just bought. I had to track down the star anise and dried orange peel from the local Asian market and was very tasty! Home run dish. I need to practice adjust the sauce. Your hot and sour soup pairs well with this and steamed rice! I used fresh picked oranges from yard to make the sauce.
This is one of my favourite chicken recipe I love Chinese food & all the Asian cuisine thanks for this video
Thank you for another fantastic recipe. I cannot wait to make this. Looks delicious 😋
same here! I need to pick up the star anise and bitter dried orange aromatics from the chinese market.
YES & YES. Thanks for another amazing recipe.
Terrific video!
It looks beautiful at 6 a.m. on Saturday morning this sounds lovely I think I might make some of this today I used to cook in restaurants and yeah I cook everyday just about I just got a better stove so now I can I used to keep a walk in my kitchen when I was real young I had to be like in my twenties at the time I'm 64 now so yeah I miss my walks but I have a deep pain that I can use thank you South Carolina here🙏❤✌️💯🤗
indeed will make it today and love Bill's kitchen such a lovely work of art as well.
Yum 🤤 my mouth is watering 😋😋 looks super delicious 👍👍
What do you do with your oil after you use it in the wok. Reuse it?
Sold !!! Thanks for all tips you mention while cooking !!!
Yuuuuumlious❤❤❤. Love your channel...continued blessings and success. Chef could you make a tutorial for Shrimp Chop Suey?
Duly noted! We'll add it to our recipe to-do list! :)
@@Thewoksoflife1 Yay!! Thank you. 😊
Now THAT is a Wok. Where can I get one?
Bill has listed on another page where to order Woks. I’ll paste here in a sec.
@@katv3607 Ok thank you
Did you velvet the chicken before the cornstarch?
Hi Bill. Is avocado oil considered a neutral oil? Also, can I use dry sherry instead of Shaoxing wine?
I LOVE orange chicken, thanks for this yummy recipe!
Hi Suzanne, yes we'd consider avocado oil a neutral oil as the flavor isn't assertive. you can use dry sherry!
and I use peanut oil for neutral flavor@@Thewoksoflife1
Why did u not add some sting to it? Just mild chili.
Yummy 😋
Thanks!
For some reason, this method isn't easy to find. I had to research and backtrack from 橙花鸡; hunnn style,
Why is it that Panda claims that it's a recent invention? I had this dish prepared several times long before Panda even opened, and they claim ownership of a lesser-quality copycat of the original. Thank you for doing it right.
IT WAS DELICIOUS!
I made this last night (June 25, 2024). I thought I’d give it 1-1/2 hrs to make but was about 2-1/2 to 3. 😮 I was being slow and being careful.
It really was delicious.
I didn’t have some of the ingredients but used what I had. Let’s see: the red rice wine vinegar - I had red wine vinegar; Chili 🌶 peppers - I had red pepper flakes; dried orange peel - I didn’t have anything to replace this so I skipped it.
I’ll try this again once I find a Chinese supermarket near me. Later this week I’m going to try the Orange Beef.
BTW, I don’t have a wok yet. I use a regular, non-stick large pan. And this came out really good. Not exactly how I’d hoped but, it was still extremely tasty. And my partner really liked it so… 😊
Thank you Bill & Woks of Life!
When are you going to do Broccoli with Garlic Sauce?
I'll have that please with a side of rice YUM YUM Thank you. 🌶🌶🌶
it seems to me that you did not say what you put in the orange juice .
Since oranges originated in China I wonder how authentic and possibly widespread this recipe might be in China itself ?