You are the best. You always teach perfectly how to make a dish leaving nothing out and that is why every time I make one of your dishes it comes out fantastic. Thank you Billy.
I recently discovered your channel and I must say that it has become one of my favorite cooking channels. You have such a warm personality and you demonstrate recipes that are practical for us to make. I don't know what a comey is but I am glad that I am one!
a Commis, is a French culinary term for a "Chef in training." Essentially this position in a professional kitchen follows around the chef to learn every aspect of cooking in a kitchen until he becomes a chef. So that is why I like to call you all my commies! I appreciate the kind words, thanks for subscribing.
i dont mean to be so offtopic but does anybody know a method to log back into an instagram account? I was stupid lost my account password. I would love any assistance you can give me
Honestly, I first stumbled across your channel foe your sourdough video after my failed bread experiments and all I can say is you're amazing! Love the way you cook, its like poetry. Amazing recipes and I can say much better than most channels out there! Much respect and cheers!
Chef BP i cooked this Plate on Friday of last week and my wife loved it so much that she had me cook it on Sunday for the entire family. This one is a clear winner in my book. I had a hard time finding all the Lee Kum products but was able to find the Oyster Sauce. I am going to look for the other sauces and definitely give a try again without using other brands. Lee Kum products are definitely well made. My wife is telling all her friends and family how well I am cooking and that I have taken over the kitchen. Thank you so much for your knowledge and patience in your teaching and cooking skills.
Just discovered your channel. Fantastic! I am so excited to keep learning from you! You use real ingredients in their raw form! More people need to know how to do this!
Hubs LOVED your recipe! Thanks for your easy instructions, and for posting your recipe to print off on your page! This was excellent, and the hubby said this was better tasting than many of the restaurants he’s been to!
Chef Billy Parisi thank you for breaking down recipes so well, and giving helpful information along the way! It helps us get over the fear of trying something new, or intimidating! Hubby bragged to the neighbors about this, so I shared your link. You are one of my favorite channels! Thank you for everything you do 😊
Pretty good there Billy! I forgot the Tai peppers but swapped out two rough cut serranos' and it came out well but lacking that red color. Wife loved it!! Thanks!!
WOW! I made Gen. Tso’s dish last night and my husband said, “ this is so good, I don’t want it to end!” Our tastebuds we’re dancing! 😂 The Best Asian dish I’ve ever made...and I’ve made quite a few. Thanks Chef. Billy. 👍
This is my family’s go to for takeout, I can’t wait to make it! Thank you for your amazing explanation! You are 100% correct as far as homemade is so much better! I use the finest ingredients and the cleanest kitchen, but most importantly , the secret ingredient.......Love
Well this was a huge success! Everyone loved it and I did too. All the recipes that I have tried from you have become family favorites. I'm adding this to my "use again" entree folder. Great recipe.....it did help to watch the video. The one thing I got mixed up with is that there were two corn starch mixtures....one for the chicken mixture and one for the sauce.
I made you recipe, it was so delicious I loved it. One of my favorites now. My family's too. Thank you for making it easy for me and saving us a lot of money. I make it with fried rice.
Ok if you ever film your food (in slow motion) falling ever so gracefully onto a plate and each tender morsel lovingly tumbling over each other you must provide a drool bib for your viewers. Thuimbs up. You'll soon receive the dry cleaners bill for my shirt.
I’m trying to learn to cook before I go to college soon, and I’m so in love with your channel!! You make these videos so easy to follow (I’ve already done your mashed potatoes and rice pudding recipes). I wanted to ask if there’s a good substitution for the Thai chili peppers? I can handle spice but I’m not sure if I’d be able to find those at the local supermarket.
This seems easy!! Well you make it look easy! Gonna give it a try this weekend. We use a Donabe so often for Japanese cooking... best rice ever comes out of that ceramic magic thing! Do you have one? Use it??
Using Lee Kum Kee products, I’m surprised you didn’t use the one authentic product of theirs needed for an authentic General Tsos, Guilin style chili paste. It’s what takes the dish over the edge. Mmmmm
Can the sesame oil be replaced with something else? the whole point to cook at home is so it's healthier for me anyway and Sesame seed oil is highly inflammatory. Olive Oil? Avocado Oil?
Oh I used to until people kept telling me how gross it is to touch with my bare hands and then got mad because I didn’t show video of myself washing my hands. Easy remedy, wear gloves
Chef Billy Parisi hah fair enough, I was just curious if there were specific cooking gloves that you were using, as I was worried about residue getting into the food. This recipe looks bomb 🔥 love the content keep it up 👍
Watching your videos I’ve noticed that when you are handling meat you wear gloves and do you prep on a wood cutting board. One, why do you wear the gloves? Two, what about the contamination of the cutting board and how do you clean the wood cutting board without killing it?
I wear gloves because I got sick of everyone telling me not to touch raw meat with my hands. Then after awhile it just became second nature. Most cutting boards have antibacterial properties, but I scrub it with soap and hot water. In addition I have this special non-chemical santizer called the echo 3 from Franke to ensure everything is sterilized. There really is no point to showing me washing a cutting board or hands, which is why I wear gloves.
Chef Billy Parisi , thank you for the information on the cutting boards. I have hesitated using wooden cutting boards which I prefer because of cross contamination warnings. So, thank you again I thoroughly enjoy your TH-cam videos and your recipes..
Hi there! We have a weird energy wave length thingy going on. You often post recipe videos a few hours after I've made the same food item, and I'm always left wishing you'd posted earlier, or that I'd made said food item later. It's driving me nuts. Anyway, this time I've decided that I'm going to make this chicken again, with your recipe! Tell me, do you find the chicken too crispy when it's deep fried with a coating of flour? I tried sesame chicken a few weeks ago and found that by the time the chicken got a pleasing golden brown colour, the texture was much too crispy. Looking forward to hearing from you. Thanks very much
Looks wonderful! I took out two chic breasts this am for tomorrow nights dinner, defrosting in refrigerator. Yep...this is what I will be making now! The best thing is I have all the ingred. but one. My mouth is watering just thinking of this yummyliciousness!
Chef Billy Parisi I recently discovered your tutorials/ ( your creative genius) and appreciate your thoroughness. I enjoy baking and cooking, been at it a long time, but it’s never too late to learn , bake, cook, or create new things. I learned from my dear mother...a great nutritious cook and always made with love.
I said it once a few months ago, I need to say it again. BEST. TH-cam. COOKING. CHANNEL. PERIOD.
Appreciate that bro.
You are the best. You always teach perfectly how to make a dish leaving nothing out and that is why every time I make one of your dishes it comes out fantastic. Thank you Billy.
Thanks so much for the kind words and I am su glad everything works out great for you!
It has two flavors, sweet and spicy, at the same time I think it is very delicious!
So good thanks chef Billy!
Great combo of flavors in this recipe.
Once again thank you so much. Quickly becoming my favorite channel on youtube. !!
Thank you so kindly!!
I recently discovered your channel and I must say that it has become one of my favorite cooking channels. You have such a warm personality and you demonstrate recipes that are practical for us to make. I don't know what a comey is but I am glad that I am one!
a Commis, is a French culinary term for a "Chef in training." Essentially this position in a professional kitchen follows around the chef to learn every aspect of cooking in a kitchen until he becomes a chef. So that is why I like to call you all my commies! I appreciate the kind words, thanks for subscribing.
@@ChefBillyParisi That's really interesting! You learn something new every day.
Do u know if the channel is on in Florida?
i dont mean to be so offtopic but does anybody know a method to log back into an instagram account?
I was stupid lost my account password. I would love any assistance you can give me
@Konnor Cory Instablaster :)
Honestly, I first stumbled across your channel foe your sourdough video after my failed bread experiments and all I can say is you're amazing! Love the way you cook, its like poetry. Amazing recipes and I can say much better than most channels out there! Much respect and cheers!
Appreciate it!
Oh my, what a great recipe! So easy to prepare. A new family favourite!
Chef BP i cooked this Plate on Friday of last week and my wife loved it so much that she had me cook it on Sunday for the entire family. This one is a clear winner in my book. I had a hard time finding all the Lee Kum products but was able to find the Oyster Sauce. I am going to look for the other sauces and definitely give a try again without using other brands. Lee Kum products are definitely well made. My wife is telling all her friends and family how well I am cooking and that I have taken over the kitchen. Thank you so much for your knowledge and patience in your teaching and cooking skills.
Fantastic!
I made this following ur recipe. I was a little hesitant at first because there r a few steps, but it came out great! Thank you🌹
Awesome
Just discovered your channel. Fantastic! I am so excited to keep learning from you! You use real ingredients in their raw form! More people need to know how to do this!
Thank you so kindly!!
Hubs LOVED your recipe! Thanks for your easy instructions, and for posting your recipe to print off on your page! This was excellent, and the hubby said this was better tasting than many of the restaurants he’s been to!
Thanks for giving it a shot!
Chef Billy Parisi thank you for breaking down recipes so well, and giving helpful information along the way! It helps us get over the fear of trying something new, or intimidating! Hubby bragged to the neighbors about this, so I shared your link. You are one of my favorite channels! Thank you for everything you do 😊
Thank you chef Billy!
Looks beautiful!
Thanks for watching!
I just came across your channel today and it has quickly become one of my favorite cooking channels!
I love all your videos. Can't wait to try this
Thank you
Been watching your videos since you were on FixMyRecipe. You were one of the first people who made me enjoy cooking. Thanks man
Now that is brining it way back hah. Thanks for hanging with me.
Pretty good there Billy! I forgot the Tai peppers but swapped out two rough cut serranos' and it came out well but lacking that red color. Wife loved it!! Thanks!!
Use what you have! Glad it worked out.
WOW! I made Gen. Tso’s dish last night and my husband said, “ this is so good, I don’t want it to end!” Our tastebuds we’re dancing! 😂 The Best Asian dish I’ve ever made...and I’ve made quite a few. Thanks Chef. Billy. 👍
Love this!! Thanks for giving it a shot!
You rock chef, thanks
Thank you so kindly!!
Love cooking at home and yours is a refreshing channel to watch!
Love watching you cook. Trying some of your recipes
Decided to try your recipe today, it turned out magnificent! Thank you very much.
Thanks for giving it a shot!
I'm soo gonna try this delicious recipe
Looks delicious!!! Definitely going to make this!!!!
So good!! Thanks for watching!
You should have more followers Chef! i love all your recipes and your cooking techniques !
Appreciate the kind words.
This is my family’s go to for takeout, I can’t wait to make it! Thank you for your amazing explanation! You are 100% correct as far as homemade is so much better! I use the finest ingredients and the cleanest kitchen, but most importantly , the secret ingredient.......Love
Yes!!!
Thanks!
Well this was a huge success! Everyone loved it and I did too. All the recipes that I have tried from you have become family favorites. I'm adding this to my "use again" entree folder. Great recipe.....it did help to watch the video. The one thing I got mixed up with is that there were two corn starch mixtures....one for the chicken mixture and one for the sauce.
Never tried Tso’s chicken but it looks amazing😋😋
it is seriously so good!
Wonderful! Such an awesome dish, you rocked it 👍😀👊
Thank you kindly
Can’t wait to try this
It's a good one!
Wow chef.
Thank you chef
I made you recipe, it was so delicious I loved it. One of my favorites now. My family's too. Thank you for making it easy for me and saving us a lot of money. I make it with fried rice.
This receipe is radical!
It’s a good one
This looks amazing Chef, I’m not big on spicy foods either, but this looks great. Thank you.
Thank you!
Lo hice 🤗😋
This great, thanks for sharing. Love everything you do. God bless
Perfect and soo delicious easy recipe 👍🏻
Thanks for sharing stay blessed from USA
it is looking delicious
Thank you!
Delicious 😋
Thank you kindly
Ok if you ever film your food (in slow motion) falling ever so gracefully onto a plate and each tender morsel lovingly tumbling over each other you must provide a drool bib for your viewers. Thuimbs up. You'll soon receive the dry cleaners bill for my shirt.
Hahah!! Thanks for watching!
@@ChefBillyParisi as chef " Mr make it happen" says they are " money shots"
Thank you 👨🍳 chef
Thanks for for watching!
Chef Billy Parisi You're welcome , I really like cooking
Super❤Masterji
Yes
We cooked this awesome dish tonight. We all loved it but was wondering how we could get the chicken crispier? More
Corn starch in the batter maybe?
This looks amazing! Love the slow mo plating shots. 🙂 What kind of sides do you recommend eating with this dish?
Rice or noodles
I made the pretzels now I have to try this.
I’m trying to learn to cook before I go to college soon, and I’m so in love with your channel!! You make these videos so easy to follow (I’ve already done your mashed potatoes and rice pudding recipes). I wanted to ask if there’s a good substitution for the Thai chili peppers? I can handle spice but I’m not sure if I’d be able to find those at the local supermarket.
The ones I used were mild and labeled as such. Arbol Chile’s could maybe be used? Thanks for watching!
What would suggest as a substitute for the Thai chillies which aren’t available locally? I’m pretty wimpy in handling spicy food
Do you have any dried Chile’s like Arbols? Those are very mild
I just made it without any chili’s this evening & it was scrumptious! 4 year old boy loved it
This seems easy!! Well you make it look easy! Gonna give it a try this weekend. We use a Donabe so often for Japanese cooking... best rice ever comes out of that ceramic magic thing! Do you have one? Use it??
I do have one! Have fun making it.
I'm just laughing seeing you walking away with the happy taste of your food . Thank you for the great teaching
Haha, thanks for watching
Can you make a chicken fried steak or a chicken fried chicken.
One of these days!
The recipe looks simple enough, lol, so I will give it a try. For the sugar, is it just white, regular granulated sugar?
Not bad for a foreigner. Hahaha just kidding …. This channel has became my favorite recently.
Hah, thanks.
Using Lee Kum Kee products, I’m surprised you didn’t use the one authentic product of theirs needed for an authentic General Tsos, Guilin style chili paste. It’s what takes the dish over the edge. Mmmmm
Living in a NYC apartment with a very "basic" stove, will a Wok still be effective and if not, can I use a different pan instead of a wok?
Can the sesame oil be replaced with something else? the whole point to cook at home is so it's healthier for me anyway and Sesame seed oil is highly inflammatory. Olive Oil? Avocado Oil?
What kind of glove are you wearing to mix the chicken? Why not just bare hand mix then wash well?
Oh I used to until people kept telling me how gross it is to touch with my bare hands and then got mad because I didn’t show video of myself washing my hands. Easy remedy, wear gloves
Chef Billy Parisi hah fair enough, I was just curious if there were specific cooking gloves that you were using, as I was worried about residue getting into the food. This recipe looks bomb 🔥 love the content keep it up 👍
Take care
Love the recipe! Just wondering, why did n’t you take off your watch while handling the raw chicken?
Never do, I’m careful enough that raw chicken doesn’t get on it. Been doin this for years my friend
You rock my food is so much better than ever since I started following you
That's awesome man, thanks for sharing that and for always watching my vids!
I wonder if he has a recipe for fried rice.
Watching your videos I’ve noticed that when you are handling meat you wear gloves and do you prep on a wood cutting board. One, why do you wear the gloves? Two, what about the contamination of the cutting board and how do you clean the wood cutting board without killing it?
I wear gloves because I got sick of everyone telling me not to touch raw meat with my hands. Then after awhile it just became second nature. Most cutting boards have antibacterial properties, but I scrub it with soap and hot water. In addition I have this special non-chemical santizer called the echo 3 from Franke to ensure everything is sterilized. There really is no point to showing me washing a cutting board or hands, which is why I wear gloves.
Chef Billy Parisi , thank you for the information on the cutting boards. I have hesitated using wooden cutting boards which I prefer because of cross contamination warnings. So, thank you again I thoroughly enjoy your TH-cam videos and your recipes..
Hi there! We have a weird energy wave length thingy going on. You often post recipe videos a few hours after I've made the same food item, and I'm always left wishing you'd posted earlier, or that I'd made said food item later. It's driving me nuts. Anyway, this time I've decided that I'm going to make this chicken again, with your recipe! Tell me, do you find the chicken too crispy when it's deep fried with a coating of flour? I tried sesame chicken a few weeks ago and found that by the time the chicken got a pleasing golden brown colour, the texture was much too crispy. Looking forward to hearing from you. Thanks very much
The sauce does a good job of softening up that fried outside layer.
@@ChefBillyParisi Cool. Will give this one a shot. Thanks very much.
Made it, Chef. Turned out really nice 👍 The spouse and offspring also enjoyed it very much. Tagged you on insta. Not the best photo 🙈
Nice brother wowow
Thanks for watching!
This chicken with noodles 🥵🥵
I'm hearing lots of uneasy high frequency in the audio. My end or yours!?
Looks wonderful! I took out two chic breasts this am for tomorrow nights dinner, defrosting in refrigerator. Yep...this is what I will be making now! The best thing is I have all the ingred. but one. My mouth is watering just thinking of this yummyliciousness!
PERFECT!!!
Chef Billy Parisi I recently discovered your tutorials/ ( your creative genius) and appreciate your thoroughness. I enjoy baking and cooking, been at it a long time, but it’s never too late to learn , bake, cook, or create new things. I learned from my dear mother...a great nutritious cook and always made with love.
Why use panda brand. Only boat, never panda.
Lee Kum Kee is full of MSG
Have you gone over how to properly clean a cutting board you cut poultry on, or how to drain oil? Ya boy needs some help!
Soup and water on the cutting board and dry it completely up right. Drain oil off what?
@@ChefBillyParisi You think pea soup will kill poultry bacteria? HAHA! Hey I thought you're supposed to vinegar those kinds of surfaces
That's a fantastic recipe, you have an impressive channel too.
check me out too if you have a chance .
Thank you
なんやこら
Always miss the first few words in your videos, can you wait a few seconds of recording before speaking? lol
Hah, I’ll try and slow down
Too expensive for all these ingredients. I'd rather just order take out...
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