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.
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! :-) ♡♡♡
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.
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!
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.
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! :)
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.
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!!!
+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
+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
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.
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)
hi here's the updated link to the written recipe: sueandgambo.com/general-tso-chicken-2/
We are fans from Sue & gambo! It is so delicious! Thank you!!!
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.
Thanks, Gambo. Now we can cook a favorite dish at home!!!
I just tried to make as your recipe, very good and easy to make! Thank you!
That was one of my favorite Chinese dishes. Thanks for teaching me how to make it myself.
6 table spoon of sugar
or 7 1/2 lol :).
Love your cooking clips. Looks yummy can't wait to try!
Exactly
One of my favorite. Thanks for sharing.
What kind of wine do use? Have you ever use rice wine in it?
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! :-) ♡♡♡
Thank u for sharing the recipe of my favorite meal!
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
LOVE this man!!!! God Bless You!!!! Enjoy your retirement!!! Keep the videos coming!!!
This the recipe I been looking for wit the hoisin sauce in there. Thanks.
how to make #generaltso 'schicken #food
th-cam.com/video/7jmVyagULFI/w-d-xo.html
GEN TSO CHICKEN LOOKS WONDERFUL, THANK YOU FOR TIPS.
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
Thank you for this! It is a family favorite but I haven't been able to find a good recipe .
If I use 2lbs of chicken do I double all ingredients ?
Sue and gambo Hello.plz tell me why you use olly egg white..no use egg wolk.
Made this today, July 7, 2018! Tasted great! I substituted the sherry with apple cider vinegar though. Thanks for the recipe!
Looks delicious! Thank you.
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!
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.
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.
WOW the secrets are out. My favorite
My FAVORITE
Thank you, thank you, thank you so much! ❤ from Texas
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
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!
Sue and Gambo are alive and well. Don't pay attention to the rumors.
What are you babbling on about???
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
That looks so delish 😋
Perfect!!!!
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.
Wonderful......
I, liked this chef. Condolences.
thanks
Love this guy...biggest tablespoon ever!
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
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.
Just put that whole container of the chili paste. Don't you hold out on me.
Yummy
So many different recipes for this on TH-cam it's confusing 😕
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
Oh....Rest in peace. Love to watch him. I wish I had some of his cooking... right now.
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!!!!
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
What do you do with d egg yolks?
Norma SanJose gives em to Rocky
What was the last sauce ?
hi the written recipe is on our site: Recipe: sueandgambo.com/pages/general-tso-chicken
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
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.
thank you
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
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.
can you make a request video of how to make lemon chicken please
+Santiago Jason here ya go Lemon Chicken:
th-cam.com/video/0K_TM2U5ZTk/w-d-xo.html
homeboy put 6 tablespoons of sugar tho like what
He knows what he's doing. Had a Chinese place for years.
How do you know he died?
get some awesomeness only know
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: th-cam.com/video/VjQ9R0KKObw/w-d-xo.html
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'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.
The General is always in command.
If Stevie Wonder did the measurements
If Helen Keller made TH-cam comments...
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!!!
Rip ! Pinch of sugar for me !
If I thought my skin tasted like that I might gnaw off my hand?
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