I don't personally know what vendetta you have against chinese takeout restaurants or those kinds of places, but you've definitely made my kitchen and my family a hell of a lot happier with your recipes. For that, I thank you
“As soon as the sauce thickens, it’s time to add our chickens.” I’ll be repeating that to myself while making this recipe lol. Thank you for all of the effort you put into making these recipes absolutely perfect.
General Tso’s is my wife’s favorite, so we made this tonight… she said it was better than any restaurant. Easiest sub of my life! Even just the fried chicken pieces on their own are super good, and could be combined with any other sauce.
Dude you nailed this. I made this for a friend and we couldn’t believe how much better your tso is than anything we ever had in a restaurant. My one note is that next time I will make twice as much sauce, reserving the extra for the table. The amount specified coated but it was so good we wanted more. Thanks for posting.🎉
Literally watched this video this morning went to my local HEB and got whatever ingredients I didnt have made it step by step and my god Jason this was amazing it came out 100 times better then any take out i have ever had. Thank you for this amazing recipe
Just made this tonight and the family LOVED it. Will need to double the sauce though as they couldn’t get enough of it especially over the rice that was served with it. The only thing different that I had to do was to use a dry Sherry as I couldn’t find any Shaoxing . Thank you so much for taking the time to create this video!
I just love your videos. Most cooking channels are pretty basic with knowledge. What's why i love all that "sciency" additions in your recipes. Just like using eggwhite only for bredding and adding rice vinegar to regular vinegar to cancel the sourness. Who in their right mind would think to add more sour to sour. But like they say fight fire with fire.
I just made it tonight and its really good. I doubled the sauce and also added some slices celery. Just what out guys, it might get a bit too salty depending on which soy sauce you used. The marinade and batter are perfect so are the frying steps. I added this one to my family cooking book and highly recommend you try it.
Thank you, Ben!! It's really nice to see you again! I hope you are well and I hope you have an amazing weekend!! Thanks again for your support. I sincerely appreciate you!!
Thank you for just everything! Quality content, well researched, witty jokes, silly puns. It's all perfect. I'm so used to videos where someone googles the recipe name, copies verbatim the number one result, then records a video with saccharine music, PowerPoint style editing, and claims of a secret family recipe handed down through the ages. Your content is light years better, I hope you go far! If you're open to suggestions for video ideas, I've tried for years to make restaurant quality Alfredo sauce. I've made good sauce before, but there is something missing, and I don't think it's mustard powder this time. My guess is some kind of blend of cheese or cheese from a certain region/vendor, but I haven't been able to crack it.
I've looked for a ton of recipes for this, and this has easily been the most impressive video for me. I loved your specific science based logic for some of these ingredient choices. Thanks for making this, I downloaded the recipe as well.
Based Noodle Man is BACK! In all seriousness Jason, I've been making/in the process of making a lot of your recent recipes. I just made the Lo Mein last night, which was great, and I just bought the ingredients I needed for your Garlic Noodles. Long term I plan on making a variant of you Beef Wellington, the Yakisoba and a variant of your Ramen. I've made your fried rice no less than 5 times in massive batches and it tastes exactly how I want it to, thank you for that Soy Sauce clarification. Your info on soy sauce is going to help massively with my Chinese cooking which has always been disappointing to me whenever I make certain dishes at home. Oh, and your Chic-fil-a copycat slaps! Those fillets did not last long in this house. Thanks man!
I just stumbled across your channel and I have to say you have basically decoded all my favorite dishes while providing detailed and funny instructions on how to replicate, said dishes. You sir are a gentleman and a scholar!
We made this recipe a few nights ago. We used quality metal wok to deep fry the chicken and also to cook everything else. It was delicious. The leftovers were delicious. I have a few other Generals recipes that I’ve used and will delete them all and only use this recipe.
Pretty awesome! One thing I would change is to cut the chicken into thinner strips rather than chunks, almost like if you were making Sesame Beef. There's a Chinese restaurant here that makes really good General Tso's that doesn't taste like General Tso's anywhere else, and that's one of the things they do.
I tried this recipe yesterday, following it to the letter (which I don't normally do lol), and it was incredibly delicious! The chicken was super crispy and juicy, and the sauce was just perfect. I love the breading; it's like the perfect blend. The sauce is great, however (and I know it's totally not general tso's recipe then) a little splash of orange juice I think would compliment the sauce well. Really tasty, and I was so proud of myself for not deviating from the recipe because it's pretty perfect-as. I also used only 2 chilis and sliced them up into small slivers, and it was SPICY! Like good spicy. 😋 Thanks, Jason!
Thank you so much!! Your content is far superior to other channels and it is noticeable and appreciated! Incredible as always I'm going to try it as soon as possible
We the hungry public do appreciate all these great tips! I like to personalize my food and usually prefer different proportions of ingredients than the restaurants make. Now I can have my own choices in my dishes. Thank you kindly.
The MOMENT I saw you including grams as a measurement unit I gave you a thumbs up. Thanks for considering the other 95% of the world (literally, I looked it up) :)
A lot of people don't use baking soda for their meat which I don't understand why not because it does help with the tenderness also nice job on frying it low first then high. Good video 👍🏻
Just wanted to say, I love you and love your cooking shows . I also like Chinese cuisine. To me you are the best one out there who teach how to cook this cuisine in a good way. I have already followed some of your other recipes and it was amazing
Great recipe!! I made this last night for dinner. It was crispy and had an amazing well balanced flavor. This is going into the recipe book. Thank you for this great recipe!!
THANK YOU JASON!!!!! I love Chinese food! But let’s face it, it can be speedy to order takeout. Last night I made your fried rice, Chicken Lo Mien, and egg rolls. It was better than takeout! So now I’m eagerly awaiting you to show us how to make Chinese Takeout Sweet & Sour Chicken, Orange Chicken, Sesame Chicken and Broccoli Beef! Gyoza maybe? Either way, thanks for sharing your secrets with us!!!
As a Muslim I got sad while you were explaining why vodka is so beneficial to use here and then right after, you said what to use instead if it's haram and I did a double take haha. Jason is now invited to the Eid Celebrations 😂
Salem a khoya. When you cook with it, the alcohol evaporates so it is safe to eat and use. I personaly use shoaxing wine or any chinese cooking wine. It has less alcohol content so it evaporate faster if you are worried about it
@@Lettuce-and-Tomatoes you don't have to put up a false side that you want him to try alcohol, just say that you hate Muslims and move one with your life. Go troll someone else.
How vodka Haram just wondered if Jesus drank wine and alcohol And God allowed it but now Muslim can't drink but God says it's okay to drink. I'm not saying to drink everyday and get drunk once in a while is ok, drink responsible is okay to drink idk how alcohol is Haram. If the messenger of God what Muslim called Jesus can drink alcohol and wine why can't Muslim people drink alcohol or wine. I am just starting to think this was Muhammad ideas not God.
Very interesting video. I've watched a number of different techniques but yours seem to touch on the hidden tricks that most receipes often over look. Such as the vodka frying trick and adding some flour to the cornstarch.
I just want to let you know that i saw this video and i instantly subscribed. I'm trying this tonight. Well researched recipe and i'm sure the rest of your channel will be more of the same.
Hey Jason, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.
Hey Jason. I just want to say the future potential of this channel in 10 years is insane. I envision the cost of restaurants will become so high due to inflation that the restaurant markets will crash in demand and people will resort to finding secrets to cooking asian dishes themselves. So please keep going! I've seen so many recipes by other youtubers that aren't like the restaurant. It's so annoying. Please do korean jajangmyun! i can never get it similar to the restaurants. even more frustrating, the restaurants all taste the same LOL.
Love your videos! I like to make my General Tso orange style - boil a nice organic orange for 10 seconds, remove it and cut away the peel, then . Make sure to get the all the pith off of the rind, then slice the rind thin and boil for two minutes to remove any bitterness. When making the general tso sauce, add your sliced orange rind. If you want more than just a hint of orange, supreme the orange, then add a few pieces to the sauce as well. As a alternative shortcut, use a little less brown sugar and replace with an equal amount of orange marmalade.
Im definitely trying this recipe. I can tell from your research that you really thought this thing out. kudos to you. you have a new subscriber just from tthis video. You have my attention.
bro this is the cooking videos the world needs ma man be hyper obsessive af giving the answers i never got from teachers when asking further than schoolbooks provide
@journeyman6752: You have it in Australia at Wang Wang Dumpling in Coburg and Diamond Creek in Victoria; Lotus Dumpling Bar in Sydney, and Yang & Co in New South Wales. This dish appears in suburban Chinese restaurants in Australia as Peking-Style Chicken or sometimes as the House Special Crispy Chicken. (Always try the special.)
Another outstanding video. I think this channel will become one of the big food ones someday. Tried the recipe, came out excellent. I can now do a full night of my favorite American Chinese food dishes.
Just did this and Oh My God it tastes delicious from the dishes I have done so far from you and also rated easy to hard it would be: Lo Mein, Chicken Fried Rice, General Tso's chicken, and Egg Rolls. Each one tastes delicious better than take-out
Great video as usual. For me, I much prefer orange chicken, which I realize is just a variation of this recipe. I'd love to know how to incorporate orange flavor into this so I could enjoy my favorite style at home. Any hints?
Awesome job Jason. Tomorrow I'm doing this. I really like the chemistry class aspect to your videos. Now drop down and gimme 50! BTW- HEB? You must be in TX.
I started with you lo mein video and immediately subbed and now going through it all. Thank you so much for releasing these hidden gems out to the public. Can you also do a shrimp and pork dumpling as well as scallion pancakes?
I usually put the cornstarch in as a slurry (1tablespoon cornstarch and 2-3 tablespoons of water for any that don't know what a slurry is) instead of just directly into the cold sauce where it won't thicken up. Have made this multiple times the way the recipe says and the sauce never thickens up, but if you use a slurry instead then it does. Just have to add more heat to compensate if you want it to have a bite at the end. Made mine extra spicy, 5-6 chilis only 1 not deseeded and the seeds thrown into the sauce itself stewing overnight just to let the heat absorb. Way too spicy on its own, but the slurry cools it down.
Wanna learn how to make Chinese takeout lo mein at home? Check out this video: th-cam.com/video/iRxDpjNDt3A/w-d-xo.html
Hey you're back!👍👍✌️🫡 thanks. I hope you had a great Easter Sunday and weekend??🤔🤔
Is the crispiness hard, or easily bitten through? I have bad teeth so some forms of crispiness hurts my teeth and gums. Looks tasty though!
This one is so good - I'd absolutely recommend making it. 😃
I *love* Lo Mein!! Thanks!!
This recipe happens to be the best-tasting version of General Tso's I've ever tasted. You are a scientist and a wonderful chef. Kudos.
I don't personally know what vendetta you have against chinese takeout restaurants or those kinds of places, but you've definitely made my kitchen and my family a hell of a lot happier with your recipes. For that, I thank you
“As soon as the sauce thickens, it’s time to add our chickens.” I’ll be repeating that to myself while making this recipe lol. Thank you for all of the effort you put into making these recipes absolutely perfect.
General Tso’s is my wife’s favorite, so we made this tonight… she said it was better than any restaurant. Easiest sub of my life! Even just the fried chicken pieces on their own are super good, and could be combined with any other sauce.
Dude you nailed this. I made this for a friend and we couldn’t believe how much better your tso is than anything we ever had in a restaurant. My one note is that next time I will make twice as much sauce, reserving the extra for the table. The amount specified coated but it was so good we wanted more. Thanks for posting.🎉
Amazing! I'm really happy you all enjoyed it! When I cook for my parents, my dad always requests more sauce! So, you're in good company!
Your well researched and thorough recipes are unmatched on all of the internet.
I agree, Jason is awesome - If you like well research thorough recipes you should also check out Kenji J Lopez.
I love Kenji and would also suggest Ethan Chelbowski and Adam Ragusea.
Literally watched this video this morning went to my local HEB and got whatever ingredients I didnt have made it step by step and my god Jason this was amazing it came out 100 times better then any take out i have ever had. Thank you for this amazing recipe
i really like how he explains the reason behind certain cooking choices!
Just made this tonight and the family LOVED it. Will need to double the sauce though as they couldn’t get enough of it especially over the rice that was served with it. The only thing different that I had to do was to use a dry Sherry as I couldn’t find any Shaoxing . Thank you so much for taking the time to create this video!
That is amazing!! Thank you so much for the kind words! Tell your family I say hello, Wesley!!
I made this with gluten free and soy free replacements, and it was so good I wanted to cry. Thank you Jason!
This is probably going to be my 20th time making this tonight, I love it so much
Thank you for trying the recipe! I appreciate you!
I just love your videos. Most cooking channels are pretty basic with knowledge. What's why i love all that "sciency" additions in your recipes. Just like using eggwhite only for bredding and adding rice vinegar to regular vinegar to cancel the sourness. Who in their right mind would think to add more sour to sour.
But like they say fight fire with fire.
I just made it tonight and its really good.
I doubled the sauce and also added some slices celery.
Just what out guys, it might get a bit too salty depending on which soy sauce you used.
The marinade and batter are perfect so are the frying steps.
I added this one to my family cooking book and highly recommend you try it.
Mate, you are a champion. I now love cooking. You've changed my life.
Terrific Recon, your execution for the best dish battle has been triumphant
Thanks
Thank you, Ben!! It's really nice to see you again! I hope you are well and I hope you have an amazing weekend!!
Thanks again for your support. I sincerely appreciate you!!
Thank you for just everything! Quality content, well researched, witty jokes, silly puns. It's all perfect. I'm so used to videos where someone googles the recipe name, copies verbatim the number one result, then records a video with saccharine music, PowerPoint style editing, and claims of a secret family recipe handed down through the ages. Your content is light years better, I hope you go far!
If you're open to suggestions for video ideas, I've tried for years to make restaurant quality Alfredo sauce. I've made good sauce before, but there is something missing, and I don't think it's mustard powder this time. My guess is some kind of blend of cheese or cheese from a certain region/vendor, but I haven't been able to crack it.
Thank you, Chris!
I'm putting Alfredo sauce on my list as we speak!!
@@farmageddon need a cookbook
1:52 I literally asked myself what to put in instead of vodka you came so clutch, earned my respect for respecting muslims !
I've looked for a ton of recipes for this, and this has easily been the most impressive video for me. I loved your specific science based logic for some of these ingredient choices. Thanks for making this, I downloaded the recipe as well.
Based Noodle Man is BACK!
In all seriousness Jason, I've been making/in the process of making a lot of your recent recipes. I just made the Lo Mein last night, which was great, and I just bought the ingredients I needed for your Garlic Noodles. Long term I plan on making a variant of you Beef Wellington, the Yakisoba and a variant of your Ramen. I've made your fried rice no less than 5 times in massive batches and it tastes exactly how I want it to, thank you for that Soy Sauce clarification. Your info on soy sauce is going to help massively with my Chinese cooking which has always been disappointing to me whenever I make certain dishes at home. Oh, and your Chic-fil-a copycat slaps! Those fillets did not last long in this house. Thanks man!
Wow! You've made almost everything!!
Thanks for the kind words, man! I sincerely appreciate you! Super cool you've enjoyed everything!! :)
I just stumbled across your channel and I have to say you have basically decoded all my favorite dishes while providing detailed and funny instructions on how to replicate, said dishes. You sir are a gentleman and a scholar!
We made this recipe a few nights ago. We used quality metal wok to deep fry the chicken and also to cook everything else. It was delicious. The leftovers were delicious. I have a few other Generals recipes that I’ve used and will delete them all and only use this recipe.
Pretty awesome!
One thing I would change is to cut the chicken into thinner strips rather than chunks, almost like if you were making Sesame Beef. There's a Chinese restaurant here that makes really good General Tso's that doesn't taste like General Tso's anywhere else, and that's one of the things they do.
sounds legit. I'm going to try that!
Write a cookbook Jason! You're the best cook revealing the secrets behind the taste and quality of restaurant food!!
can't wait to try this recipe! 🤤
I tried this recipe yesterday, following it to the letter (which I don't normally do lol), and it was incredibly delicious! The chicken was super crispy and juicy, and the sauce was just perfect. I love the breading; it's like the perfect blend. The sauce is great, however (and I know it's totally not general tso's recipe then) a little splash of orange juice I think would compliment the sauce well. Really tasty, and I was so proud of myself for not deviating from the recipe because it's pretty perfect-as. I also used only 2 chilis and sliced them up into small slivers, and it was SPICY! Like good spicy. 😋 Thanks, Jason!
I've made some of your other recipes and they are really perfect, so authentic tasting. I can't wait to give this one a try!
Thank you!!
Thank you so much!! Your content is far superior to other channels and it is noticeable and appreciated! Incredible as always I'm going to try it as soon as possible
Awesome video as usual, Jason. I really appreciate all your hard work in helping me be a better cook.
Thank you, Wesley!
You hit it out of the park with the script on this one. Take out industrial complex? Just great.
I appreciate all the research and explanations that go into your videos. Very well done. Looks amazingly delicious, can't wait to make this one
YES IT IS HARRAAM! thanks for the substritute!
We the hungry public do appreciate all these great tips! I like to personalize my food and usually prefer different proportions of ingredients than the restaurants make. Now I can have my own choices in my dishes. Thank you kindly.
This is like the 10th time I’ve made this recipe it’s so good, and I usually combine it with your fried rice recipe which is equally as delicious.
Why is this guy not more popular? These are the recipes i never knew i needed
The MOMENT I saw you including grams as a measurement unit I gave you a thumbs up. Thanks for considering the other 95% of the world (literally, I looked it up) :)
A lot of people don't use baking soda for their meat which I don't understand why not because it does help with the tenderness also nice job on frying it low first then high. Good video 👍🏻
Just wanted to say, I love you and love your cooking shows . I also like Chinese cuisine. To me you are the best one out there who teach how to cook this cuisine in a good way. I have already followed some of your other recipes and it was amazing
Just found your channel Jason, and I love it!❤❤❤ Thank you for all the tips.
Great recipe!! I made this last night for dinner. It was crispy and had an amazing well balanced flavor. This is going into the recipe book. Thank you for this great recipe!!
Just want to say thank you and increased my cooking IQ by tenfold once again thank you for breaking down the real game!
You are amazing. I can’t wait to see you show us how to make Yeungzhou fried rice.
Great video as usual. I thoroughly appreciate the military references. It is a general's chicken after all. Great writing.
Fantastic. Thank you for all of the experimentation and the final recipe, which I look forward to trying!
Thank you for this! I'm going to modify to avoid the fry part due to dietary restrictions, so I'll give this a shot!
Glad you're back! And to see the sub count go nuts!
THANK YOU JASON!!!!! I love Chinese food! But let’s face it, it can be speedy to order takeout. Last night I made your fried rice, Chicken Lo Mien, and egg rolls. It was better than takeout! So now I’m eagerly awaiting you to show us how to make Chinese Takeout Sweet & Sour Chicken, Orange Chicken, Sesame Chicken and Broccoli Beef! Gyoza maybe? Either way, thanks for sharing your secrets with us!!!
Man, you made the whole spread! Amazing! I'm glad you enjoyed it! I'll put those dishes on my list!
How come I have just found this channel? 😢
Awesome food science and detailed explanations, this is foodie heaven
Been eagerly waiting for your next upload! Can't wait to see your continued growth!!
Thank you, Leslie!! :)
As a Muslim I got sad while you were explaining why vodka is so beneficial to use here and then right after, you said what to use instead if it's haram and I did a double take haha. Jason is now invited to the Eid Celebrations 😂
Salem a khoya. When you cook with it, the alcohol evaporates so it is safe to eat and use. I personaly use shoaxing wine or any chinese cooking wine. It has less alcohol content so it evaporate faster if you are worried about it
@@Lettuce-and-Tomatoes you don't have to put up a false side that you want him to try alcohol, just say that you hate Muslims and move one with your life. Go troll someone else.
You can substitute sparkling water instead of vodka, he said it the video
@@Lettuce-and-Tomatoes wow youre a sensitive little baby arent you?
How vodka Haram just wondered if Jesus drank wine and alcohol And God allowed it but now Muslim can't drink but God says it's okay to drink. I'm not saying to drink everyday and get drunk once in a while is ok, drink responsible is okay to drink idk how alcohol is Haram. If the messenger of God what Muslim called Jesus can drink alcohol and wine why can't Muslim people drink alcohol or wine. I am just starting to think this was Muhammad ideas not God.
Very interesting video. I've watched a number of different techniques but yours seem to touch on the hidden tricks that most receipes often over look. Such as the vodka frying trick and adding some flour to the cornstarch.
Thank you SO much for this. Thanks to you I can make the best lo mien so I can’t wait to try this one out.
Excellent video, Mr Farmer!!!! Definitely worthy of a promotion.
I salute YOU, David!
great to see you again!! :)
Whoaaaa ...this recipe is definitely authentic....thankyousomuch!!!!
Perfect as always. I’ll try it this week. Please reveal secrets for the best Pho as well.
As always, outstanding work Jason!
I'm so glad artosis is back to teach us his cooking skills
ayeeeee i was just about to say im muslim i cant consume alcohol but u read my mind. ill have to try this recipe out that u so much
Well done; great recipe and explanations, no gimmicky attention grabbing stunts.
There's nothing better than watching a Jason Farmer video with your meal! This video will go through the roof, wish you all the BEST!
I just want to let you know that i saw this video and i instantly subscribed. I'm trying this tonight.
Well researched recipe and i'm sure the rest of your channel will be more of the same.
Hey Jason, is there anyway you could create some videos covering the topic of Make Ahead and then Freeze for Convenience meal prep ideas? I am really interested in ways to spend say an entire weekend prepping and freezing portioned proteins etc and then having a simple dinner by just grabbing parts from the freezer. I would love to see your take on this type of prep. Thanks for the amazing content otherwise.
Hello!! I'll put that on my list of dishes/techniques to investigate!! Sounds like a really cool idea for a video!
Amazing Dish Brother. That SMOKES Takeout GTC !! Well Done !
You are my go to for making authentic tasting takeout, your fried rice recipe is epic.
I am doing this by the end of this weekend! By far my favorite Asian inspired dish.
Hey Jason. I just want to say the future potential of this channel in 10 years is insane.
I envision the cost of restaurants will become so high due to inflation that the restaurant markets will crash in demand and people will resort to finding secrets to cooking asian dishes themselves.
So please keep going!
I've seen so many recipes by other youtubers that aren't like the restaurant. It's so annoying. Please do korean jajangmyun! i can never get it similar to the restaurants. even more frustrating, the restaurants all taste the same LOL.
Jason, can we get a spring roll video (including dipping sauces)? You're the only one I trust to get it right!
Sure thing! I'll put this on my research list!! Thanks for the suggestion! I sincerely appreciate you!
Love your videos! I like to make my General Tso orange style - boil a nice organic orange for 10 seconds, remove it and cut away the peel, then . Make sure to get the all the pith off of the rind, then slice the rind thin and boil for two minutes to remove any bitterness. When making the general tso sauce, add your sliced orange rind. If you want more than just a hint of orange, supreme the orange, then add a few pieces to the sauce as well. As a alternative shortcut, use a little less brown sugar and replace with an equal amount of orange marmalade.
sounds legit!!
GREAT RECIPE AND TIPS. THANKS FOR SHARING IT. KEEP UP THE GOOD WORK. 👍
I knew i was a fan but then you showed the HEB and now i need to start a fan club.
Your explanations are perfect👌 Thanks for sharing your knowledge.
I appreciate all the military lingo that you used in this video.
this is a great breading I have been trying to a couple year to get the right crunch to sauce and this tech helped. Thanks JF
Im definitely trying this recipe. I can tell from your research that you really thought this thing out. kudos to you. you have a new subscriber just from tthis video. You have my attention.
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I can’t wait to try this myself.
bro this is the cooking videos the world needs
ma man be hyper obsessive af
giving the answers i never got from teachers when asking further than schoolbooks provide
Is there a pizza one coming ?
Im 2 weeks into experimenting on getting the new york style pizza
Jason, you have a nice pleasant voice. I just subscribed to your channel. Have a nice day. 😊
So I made this the other day, and it was AMAZING.
Amazing skill and knowledge Jason! I live in Australia and we don't have this here but am going to give this recipe a try.
hello from Texas!
@@farmageddon Christian ?
@journeyman6752: You have it in Australia at Wang Wang Dumpling in Coburg and Diamond Creek in Victoria; Lotus Dumpling Bar in Sydney, and Yang & Co in New South Wales. This dish appears in suburban Chinese restaurants in Australia as Peking-Style Chicken or sometimes as the House Special Crispy Chicken. (Always try the special.)
I'm so glad I subbed; I thought learned enough of your black magic in the lo mein episode, I didn't realize there was darker magics to be learned.
Another outstanding video. I think this channel will become one of the big food ones someday. Tried the recipe, came out excellent. I can now do a full night of my favorite American Chinese food dishes.
sick video with amazing tips. Great job as always.
Just did this and Oh My God it tastes delicious from the dishes I have done so far from you and also rated easy to hard it would be: Lo Mein, Chicken Fried Rice, General Tso's chicken, and Egg Rolls. Each one tastes delicious better than take-out
That’s awesome, Ryan! Glad you’ve enjoyed everything! Thank you!!
@@farmageddon wow you are fast lol also forgot to mention in my original post. I had general Tso's chicken and he was not happy about it 😁
Jason back once again with another kick ass cooking tutorial.
I really love these and hope you'll be able to keep them coming!
Wow, very thorough , informative and great step by step tutorial. Excellent 👍
Great video as usual. For me, I much prefer orange chicken, which I realize is just a variation of this recipe. I'd love to know how to incorporate orange flavor into this so I could enjoy my favorite style at home. Any hints?
hey Ben, I'll do an Orange Chicken recipe in the future!
That would be amazing! Thank you Jason. I look forward to it, and everything else you're putting out. :D
Nice job with all the military references, and the chicken too!
Thanks, gonna open up my own restaurant now.
Awesome job Jason. Tomorrow I'm doing this. I really like the chemistry class aspect to your videos. Now drop down and gimme 50!
BTW- HEB? You must be in TX.
I started with you lo mein video and immediately subbed and now going through it all. Thank you so much for releasing these hidden gems out to the public. Can you also do a shrimp and pork dumpling as well as scallion pancakes?
He got me on his fried rice recipe. Went to lo mein. Subbed.. now looking for his donate info.. this guy has food skill!!
I just went the fried rice to lo mein route too and after I told a friend about it I saw the general tso's and knew I had to watch it.
Wow amazing recipe Thank U so much for Ur yummy super awesome video 🤩🙏
Your recipes are just hit after hit
Dude Jason,
Your vids freakin' rule! Thanks for the new episode !
Can’t wait to try this!!!! 🤗😋Thank you for sharing another great recipe.
I appreciate the thought for us Muslim people, Thank you!
Subbed after watching the egroll video and seeing this video. Chinese is my favorite.
I usually put the cornstarch in as a slurry (1tablespoon cornstarch and 2-3 tablespoons of water for any that don't know what a slurry is) instead of just directly into the cold sauce where it won't thicken up. Have made this multiple times the way the recipe says and the sauce never thickens up, but if you use a slurry instead then it does. Just have to add more heat to compensate if you want it to have a bite at the end.
Made mine extra spicy, 5-6 chilis only 1 not deseeded and the seeds thrown into the sauce itself stewing overnight just to let the heat absorb. Way too spicy on its own, but the slurry cools it down.
I had to substitute some of the ingredients but it was still really good. Way better than any take out I’ve had in a long time.