📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
You are serious "the MAN", dude! I love making stir-fry so much more now because of this channel. My stir-fry game has seriously escalated in my family's eyes since I started implementing the techniques you show. Thanks so much!
I have to confess I used this recipe of yours in my restaurant last friday, we call it asian Fridays. As this was a success I just had to come back and say thank you. Thank you. It was delicious.
Hey! Where is your restaurant located? it's very sympatic and humble, not to mention it in your question. But here is an "outsider", asking for it. And it should be the best kind of advertisement, to find a restaurant owner/chef here, still curious about new things to try and then serve at their own restaurant. Greetings from the far north of Germany!
Jeremy has answered the age-old question: Which came first… the chicken or the egg. The chicken went in the mixing bowl at 1:30, and the egg followed at 2:03.
The recipe is a good one, my wife's favourite, with regard to the knife skills, If you watch carefully when slicing the ginger, you were trying to go fast, but missing the ginger several times, good knife work is about efficiency not just speed.
California, senior couple here. New to your channel. You made that dish look scrumptious and easy. A few questions and suggestions … Would love to see a video of how you use your chopsticks so adeptly. I have tried and could never pick anything up with them. Questions: what kind of oil did you use to fry the chicken? How and what do you do with the oil after frying? What do you pour it into for disposal? How or where do you dispose of it? My wife and I appreciate how you talk through the ingredients to get a better understanding of the flavor they provide. As you can tell from the questions, we are just beginning our journey into Chinese cooking. You appear to be a great teacher for that. Lastly, if you don’t have a video on your channel for a spicy dish with thin crispy fried noodles with pork or chicken, or both. And a really good sweet and spicy sauce. Thanks Nick T Oakdale, Ca
I've never actually looked into cooking General Tso's chicken. Thanks to this video, I don't need to look for any other videos. Really good explanation on the process, and now I'm going to have to look for some of these ingredients locally.
Bought all the stuff to make this. Double fried the chicken. This is awesome. Best I have ever had. I had the video going on a tablet. I can't wait to make it again. Thank you!
I made this tonight. Absolutely amazing! I watched this video last night and immediately deleted all general tso's recipes in my library except yours, even before I tasted it bc I knew yours would be the best and it was by far. Ty so much!
Just made this tonight, it was delicious. Had to use fresh birds eye chili instead of dried so it punched a bit of heat, but better than 90% of takeouts easily!
this is far and away the best recipe i've found on youtube for general tso's chicken. i surprised myself by how good it tasted the first time i made it. i threw in some szechuan peppercorns alongside the chilis when the recipe calls for them to hit the wok - was a nice additional flavor
The most detailed General Tao/Tso recipe that I have ever seen, and most authentic! I was waiting for you to serve this with rice, no worries! I will! I love this, and will make it tomorrow, thank you!
Thank you so much for your videos, Lee! This recipe, in particular, is great. I have cooked different General Tso's recipes but this one is by far the best. Simple ingredients but they work so well together! Keep it up!
Made this tonight... amazed by the freshness of it... had to duck out and when I came back I could smell the dinner all the way down the building hallway... just made me hungry all over again...
You are a really good presenter, I enjoyed watching this as you explained everything clearly. Why on Earth haven't you got your own cookery show on TV?
I made this (and a few other recipes on your channel) and now my family thinks I'm a spectacular chef. Thanks Jeremy, I'm now a loyal School of Wok student. I just bought one of your books today and can't wait to make more of your magnificent meals. Thanks again!!!
Just found your cooking videos. They are fantastic. I will follow you, I love Chinese food of any kind. And yes I do have a well-seasoned carbon steel wok. Had it for over 30 years. Best regards.
Even though I have never heard of this dish and even though I can't handle spicy food, After watching u I am dying to try it. Love wok Wednesday. Thank u
A Chinese Harry potter! How cute he is.He can cook for me in the kitchen or the bedroom.Really good presentation, Knowledgeable and well spoken. I watch a lot of cooking videos and this defiantly is among the best.
Instant sub, just found my favorite channel. This is my absolute favorite dish to eat!! Love the extra crispy chicken, I've been trying to cook several Wok dishes, always fun and delicious!! Love your channel, Thank you.
I love meats that are doubled fried, so much better, and when topped with chopped scallions. WOW! It seems to add a added touch of care with the crunch.
Nah, he’s a way better human being than Ramsey. Gordon Ramsey is just nasty. I’d never eat at his restaurants, I don’t care if he can make shit taste like caviar, his awful personality would ruin the experience.
OK. I've had this dish on both coasts and its never been my favorite. For some reason, I saw this video, went out and got the few extra ingredients that I didn't have, made it and now, finally, I understand why this dish is so popular. Just the best recipe--not too sweet, not too glumpy. I ate the whole batch. Deep frying is sort of a pain so next time I'll made a huge pile and invite friends over. Thanks so much!
Tell us more precisely how hot the wok is guys,ie is it say 8/10 or 6/10 etc,most mistakes with the wok are temperature mis management,love the videos,my family love recipes ❤️
Thanks a lot for you channel and thanks TH-cam for bringing this up. Love your English, nice and easy to understand for watchers all over the world. I am eager to cook this, just need to find replacements for some ingredients (overpriced in my homeland).
Thanks a lot. You did finally help me to empty the big 10 liter gas bottle that was mountet to the gas burner beneath the actual wok. now I'm ready to purchase a small gas bottle 😊 that fits better in my kitchen. For the iron thing out of wich are coming red/blue colored flames I payed 12 bucks at the pacific store in Malaysia and it's now 17 years in use!
Lots of really good ideas here to make this extra special. Incorporating the stock ahead, the double fry technique and the use of sauces outside the box. I will be giving this one a try.
I’ve seen many recipes for this dish but you’re the only one I’ve seen so far who “syrup-ifies” 🤪 the sauce first. Makes an awesome difference!!! Go man!!!
Tried a few General Tso recipes and this is the winner. Really nice. I echo the sentiments on Jeremy's voice, if my Sat Nav had Jeremy's voice I'd never get road rage again
@@destroyer-fr4dz my neighbors' rooster crows all morning, as roosters are prone to do. I work nights. No bueno, mr. rooster. One of these days he might be General Tsaos rooster. And yes, I have talked to my neighbor. He knows he is not suppose to have a rooster in our city. He is a complete jerk about it.
Love your video you make it look so simple can't wait to try this!great voice your video is awesome thanks for doing it we need more of these so we don't have to order out again thanks for your demos looks so yummy 😋
This is a great recipe. Many thanks.. I think though its too sweet and not sour enough. Hence less sugar and more vinegar would work better. Makes it less unhealthy as an added benefit. This is not easy to execute and I reckon almost impossible without a Wok burner ... Thanks very much
Loved this video! I have been looking for the technique on how to make the batter for the chicken properly... Egg and a TON of CORNSTARCH! So simple...Thanks for that. Major sub from me!
Dude I love your videos and you so remind me of Gordon Ramsey with your accent and your expressions. I am so glad I found your channel. I am a new subscriber
And how did you come about to such conclusion. I'm simply pointing out to a slight inconsistency of the guide. Looking at it again I see what Jeremy meant, but first time around looked strange. I've actually made similar sauces, but this looks like hella sweet, too much for my liking.
This is probably 50% less sugar than a typical chinese restaurant (it's like 2/3 of a can of coke worth of sugar in this whole recipe) so I would expect more people to be unsatisfied with the recipe because it's not sweet enough rather than too sweet
such a better version of this dish than we have here in the US where it is seldom crispy at all. Chinese food is so much better in the UK where each Chinese restaurant has a unique way of making their dishes. I remember a place in Norfolk that garnished their General Tso’s Chicken with a finely cut fried seaweed seasoned with salt and sugar.
Yes, made it with corn starch. It was awesome, fried the chicken twice. Somehow it was still crunchy the next day. Love the english language, lived in Preston a few years...(-;
Yeah it's the white corn starch/flour you need. I wonder how his dish compares to the US one as we don't really have General Tso's chicken on the menus in the UK.
We don't have it in Germany on the menu either. It's a nice spicy (aromatic) flavor with a nice bit of heat from the chillis. I tried a couple of General Tso's chicken at home. This was the best one so far.
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
General Tso was a smart man. Tso talented.
I'm tempted to pin this comment. It was Tso good! - Lee
Tso funny..
Kutulue icantry
Hehe thanks for the pin School of Wok. Keep up the quality videos.
)mst ngu
You are serious "the MAN", dude! I love making stir-fry so much more now because of this channel. My stir-fry game has seriously escalated in my family's eyes since I started implementing the techniques you show. Thanks so much!
Great to hear! Wok on! - Lee
I have to confess I used this recipe of yours in my restaurant last friday, we call it asian Fridays. As this was a success I just had to come back and say thank you. Thank you. It was delicious.
Hey! Where is your restaurant located? it's very sympatic and humble, not to mention it in your question.
But here is an "outsider", asking for it. And it should be the best kind of advertisement, to find a restaurant owner/chef here, still curious about new things to try and then serve at their own restaurant.
Greetings from the far north of Germany!
Yeah, I made this last night. This was a great recipe.
I was there and it was AWESOME!! I love your "Asian Fridays"
It does look delicious, I'm going to try and make this dish.
Lol “Asian Friday” wow ! so exotic !
Jeremy has answered the age-old question: Which came first… the chicken or the egg. The chicken went in the mixing bowl at 1:30, and the egg followed at 2:03.
I'm impressed with your knife work... Plus you did bring a new dimension to this recipe... Thank you for your presentation.. Chef David
Thank you! - Lee
The recipe is a good one, my wife's favourite, with regard to the knife skills, If you watch carefully when slicing the ginger, you were trying to go fast, but missing the ginger several times, good knife work is about efficiency not just speed.
Paul Marshall - what’s your point? He wasn’t trying to impress you w knife skills. Chefs that are good, chop w/I thinking - oh now I missed.
California, senior couple here. New to your channel. You made that dish look scrumptious and easy. A few questions and suggestions …
Would love to see a video of how you use your chopsticks so adeptly. I have tried and could never pick anything up with them.
Questions: what kind of oil did you use to fry the chicken?
How and what do you do with the oil after frying? What do you pour it into for disposal? How or where do you dispose of it?
My wife and I appreciate how you talk through the ingredients to get a better understanding of the flavor they provide. As you can tell from the questions, we are just beginning our journey into Chinese cooking. You appear to be a great teacher for that.
Lastly, if you don’t have a video on your channel for a spicy dish with thin crispy fried noodles with pork or chicken, or both. And a really good sweet and spicy sauce.
Thanks
Nick T
Oakdale, Ca
I've never actually looked into cooking General Tso's chicken. Thanks to this video, I don't need to look for any other videos. Really good explanation on the process, and now I'm going to have to look for some of these ingredients locally.
Let us know how it goes when you make it! - Lee
Bought all the stuff to make this. Double fried the chicken. This is awesome. Best I have ever had. I had the video going on a tablet. I can't wait to make it again. Thank you!
This process for General Tso's Chicken is nothing short of high culinary art.
Thanks! - Lee
@@SchoolofWok most Chinese restaurants where I live just fry frozen breaded chicken and then add sauce and serve with rice.
Daaaaamn, that is sad... The restaurant near my house cooks the chicken and then leaves it on a hot plate until its overcooked to death.
I made this tonight. Absolutely amazing! I watched this video last night and immediately deleted all general tso's recipes in my library except yours, even before I tasted it bc I knew yours would be the best and it was by far. Ty so much!
I'm glad you enjoyed it! Thanks for the support! - Lee
You the man love this ,,, thank you for sharing your amazing cultural foods with us , brilliant
Just made this tonight, it was delicious. Had to use fresh birds eye chili instead of dried so it punched a bit of heat, but better than 90% of takeouts easily!
this is far and away the best recipe i've found on youtube for general tso's chicken. i surprised myself by how good it tasted the first time i made it. i threw in some szechuan peppercorns alongside the chilis when the recipe calls for them to hit the wok - was a nice additional flavor
The most detailed General Tao/Tso recipe that I have ever seen, and most authentic! I was waiting for you to serve this with rice, no worries! I will! I love this, and will make it tomorrow, thank you!
Thank you, we're glad you found it useful! - Lee
but you didn't make it so your opinion doesn't matter.
That chicken is authentic and very traditional. Tasty too
Thank you so much for your videos, Lee! This recipe, in particular, is great. I have cooked different General Tso's recipes but this one is by far the best. Simple ingredients but they work so well together! Keep it up!
Thanks! But it's Jeremy that does all of the recipes!
Is there a modification for air fryers
Made this tonight... amazed by the freshness of it... had to duck out and when I came back I could smell the dinner all the way down the building hallway... just made me hungry all over again...
It's so tasty isn't it!
@@SchoolofWok Lemon Chicken has been requested by the wife and kids next... or a pho (just watched the chicken pho vid)...
You are a really good presenter, I enjoyed watching this as you explained everything clearly. Why on Earth haven't you got your own cookery show on TV?
Thank you! We're working on it! - Lee
@@SchoolofWok I hope it works out, I'll watch every episode. Good Luck.
@@SchoolofWok will it be on in the United States? Just wondering because I like Jeremy's recipes one of these days I'm going to try them!
Beautiful recipe
Thanks for sharing.
Thanks! - Lee
Your personality is like a breath of fresh air...plus I LOVE your technique!
Thank you! - Lee
Somehow, even in spite of your great instructions, I can never get the crispiness right. But this is a lovely, very tasty recipe. Very yummie!!
If it's soggy after frying, then you might be overcrowding the wok and the oil is cooling down too much. Try frying in smaller batches!
Thanks!
Thank you so much for this video! Million thumbsup! I cooked it just now and all employees I'm feeding likes it and they took picture of it too!
Excellent! Glad to hear it went down so well, send your pictures to us on Facebook or Instagram! - Lee
This looks absolutely amazing!
Thank you so much! - YOLO
Never thought it was possible to make this at home. Keep these up please, you're inspiring home chefs
This is great to hear, thank you for your feedback! - Lee
Wow! So far this is the best recipe for General Tso,s
Thank you! - Chris
Very nice job. That was easy to watch and follow. It looks really good.
Thanks Daniel, give it a shot - it was delicious! - Lee
I've probably watched them all and this is by far the best General Tso recipe on YT
Very tasty I just love this recipe very well done God bless you
Thank you! - Lee
I made this (and a few other recipes on your channel) and now my family thinks I'm a spectacular chef. Thanks Jeremy, I'm now a loyal School of Wok student. I just bought one of your books today and can't wait to make more of your magnificent meals. Thanks again!!!
Excellent stuff, glad to hear it! Which book did you buy? They both have some fantastic recipes in! - Lee
@@SchoolofWok I bought Essential Chinese Cooking
Not a good idea to watch this while being hungry
I feel your pain - Lee
amen
Yeah! True hahaha. I work until late at night but before logging out I came to watch this video. OMG! I kept on swallowing after that. Ewww..hungry!
I would SO love to be able to know how to do Velvety chicken corn soup
I’m watching this while on quarantine 😒
Looks amazing! Can't wait to try this recipe.
I love how you cook....and mines came out great!!! Completely in love with your accent!!!!!!
Thank you April, I'm very glad to hear that! - Lee
Ps. I was born in April and my name is Lee, what a coincidence
"Mines"....... lol!!!
Faith Shawver lmao
This and Orange Chicken are my two favorite (westernized) Chinese dishes. Thank you!
You're welcome! - Lee
Just made this tonight. Came out excellent! Thank you very much! :-)
Glad to hear you enjoyed it! Cook it for your friends, they will love you for it! - Lee
SHOCKED! The very first time I cooked Chinese food. It tasted like my favorite NY restaurant!!! And I can't cook! This recipe is top shelf.
I just found this video and your site! Wow, you are very fun to watch and very talented! I'm already hungry for some General Tso's Chicken!
Thank you Keith! - Lee
Just found your cooking videos. They are fantastic. I will follow you, I love Chinese food of any kind. And yes I do have a well-seasoned carbon steel wok. Had it for over 30 years. Best regards.
Even though I have never heard of this dish and even though I can't handle spicy food, After watching u I am dying to try it. Love wok Wednesday. Thank u
Just reduce the amount of chillis that go into it and it'll still be delicious and less spicy for you
It's one of the most popular dishes in US Chinese restaurants.
@@SchoolofWok yeah that should tamp down the spiciness a bit!
A Chinese Harry potter! How cute he is.He can cook for me in the kitchen or the bedroom.Really good presentation, Knowledgeable and well spoken. I watch a lot of cooking videos and this defiantly is among the best.
Awesome video and channel. This video alone has made me a follower. I've got to try this recipe! Two thumbs up to you bro!
Much appreciated, thanks for the support! - Lee
Same here man
Made this a couple of times since watching the video, it tastes amazing. Singapore noodles next I think!
AB I would love to see you make this on your amazing channel. I know it would be FIRE!🔥
Good job Jeremy .. You are actually making it easy for us.. Dissecting the cooking and explaining ..
That's our aim! Glad to hear you're enjoying it! - Lee
I really love the energy and passion in these videos. You can really tell that this is a channel made more from passion than a pursuit of revenue.
Thank you! - Lee
Totally agree, his passion makes me wanna watch more
I LOVE GENERAL TSO CHICKEN AND ORANGE SHRIMP AND CHICKEN TOO MY FRIEND
Indian cooking is all about spices and Chinese cooking is all about sauces.
Sourabh Chakraborty you are wrong there. Try to do a lot of Chinese cooking and you will understand better.
Chinese food rules.
bit like your posts...?
penderhakamoral that's one hell of a generalization
And Austrian food is all about the big juicy Wienerschnitzel that men and women crave !
Great recipe and clearly presented, thanks
Thank you! - Lee
Instant sub, just found my favorite channel. This is my absolute favorite dish to eat!! Love the extra crispy chicken, I've been trying to cook several Wok dishes, always fun and delicious!!
Love your channel, Thank you.
Thank you! - Lee
Dominic Douglas
I miss the crapy Safeway general tso
Very well presented. Thank you
“Toss that wok through”
Me : proceeds to carefully mix it
Hahaha - Lee
Thank you Chef !! Favorite dish!!
Oh this looks so good that I want to break through my computer screen and grab a bowl.
We're not responsible for any broken monitors - Lee
Good stuff! Thank you
Dragon Ramsey "WHERE IS THE SOIII SAUCE"
You are fantastic at teaching us how to make these dishes. Thank you for all you do!
Thank you! - Chris
I just wok up and watch this..
I love meats that are doubled fried, so much better, and when topped with chopped scallions. WOW! It seems to add a added touch of care with the crunch.
I don't trust people who don't like double fried meat. - Lee
So true !!!
Let's WOK, around the clock! 🙏🍲🍜🙏
Watching you cook these delicious-looking dishes makes me viciously hungry. Your wife is lucky to have you do the cooking!
Just found your channel and subscribed!! This looks absolutely delish and I can't wait to try your recipe. Thank you!
Thanks for the support! - Lee
watching this at 2 am hits different
Asian Gordon Ramsay
Theo Chou face not rubbery enough
haha was thinking the same
Not at all like Ramsey. He went the whole way without cussing anyone out. More like an Asian Chef John, I'd say.
@@randomuser778 don't disrespect Chief. Ramsey.
Nah, he’s a way better human being than Ramsey. Gordon Ramsey is just nasty. I’d never eat at his restaurants, I don’t care if he can make shit taste like caviar, his awful personality would ruin the experience.
OK. I've had this dish on both coasts and its never been my favorite. For some reason, I saw this video, went out and got the few extra ingredients that I didn't have, made it and now, finally, I understand why this dish is so popular. Just the best recipe--not too sweet, not too glumpy. I ate the whole batch. Deep frying is sort of a pain so next time I'll made a huge pile and invite friends over. Thanks so much!
Excellent! I'm glad we've converted you haha! Your friends will love you forever if you make this for them! - Lee
Tell us more precisely how hot the wok is guys,ie is it say 8/10 or 6/10 etc,most mistakes with the wok are temperature mis management,love the videos,my family love recipes ❤️
We'll start doing that, thanks for the suggestion! - Lee
Made this tonight and it was stupendous! Thank you! What a recipe!
You’re welcome! Glad you liked it! - Lee
Brilliant can't wait to make this
Thanks, John! Hope it goes down a treat!
You'll love it. Trust me.
Thanks a lot for you channel and thanks TH-cam for bringing this up.
Love your English, nice and easy to understand for watchers all over the world.
I am eager to cook this, just need to find replacements for some ingredients (overpriced in my homeland).
Glad to hear it! - Lee
Wow Charap Charaaaaap! Yummy sa tummy for sure.... 😍😍😍😍😍
Asian Harry Potter with aspirations to be the next Jamie Oliver.
As someone who used to thoroughly enjoy turkey twizzlers, I am offended. - Lee
School of Wok don’t get me wrong, you made a great video man. The hair, glasses and accent got to me like water through a sieve.😅
U said it perfectly
Better than Jamie Oliver FUIYOH!
That is an insult. Especially that Olive oil guy. Haiyaah.
Thanks a lot. You did finally help me to empty the big 10 liter gas bottle that was mountet to the gas burner beneath the actual wok. now I'm ready to purchase a small gas bottle 😊 that fits better in my kitchen. For the iron thing out of wich are coming red/blue colored flames I payed 12 bucks at the pacific store in Malaysia and it's now 17 years in use!
Excellent! - Lee
Can't wait to go get the stuff to prepare it your way!
How did it turn out? We hope it was delicious for you! - ee
+School of Wok I made it and OMG, better than take out, better tasting too, thanks for teaching delicious recipe for home cooking!
Lots of really good ideas here to make this extra special. Incorporating the stock ahead, the double fry technique and the use of sauces outside the box. I will be giving this one a try.
Let us know how it goes, it is so good! - Lee
Actually this dish is not existed in China, but I like it as a Chinese.
It is a very western take on Asian cooking! - Lee
School of Wok yeah that’s why it is so popular all over the world
I’ve seen many recipes for this dish but you’re the only one I’ve seen so far who “syrup-ifies” 🤪 the sauce first. Makes an awesome difference!!! Go man!!!
By corn flour does he mean corn “starch”?
Yes, we call corn starch "corn flour" in the UK! - Lee
Good to know haha
School of Wok Thank you!!! Recipe looks awesome!!
Had a discussion with a Brit and he said corn starch/flour is kinda unusual so they use potato flour instead.
School of wok already explained
Awesome recipe! I use freshly milled rice flour instead of corn flour. Works perfectly! Thank you.
Glad you enjoy it! - Lee
I like Jeremey. He’s a nice chap
He's a top bloke! - Lee
Tried a few General Tso recipes and this is the winner. Really nice. I echo the sentiments on Jeremy's voice, if my Sat Nav had Jeremy's voice I'd never get road rage again
Haha, excellent! Glad to hear it! - Lee
Ok, I've almost secured every ingredient to make this. Even the black vinegar. But where do you get chicken?
Your neighbors' yard.
@@healinggrounds19 thats not nice
I've been sat here reading this comment over and over and can't figure out whether or not it's a genuine question - Lee
At Chickens-R-Us
@@destroyer-fr4dz my neighbors' rooster crows all morning, as roosters are prone to do. I work nights. No bueno, mr. rooster. One of these days he might be General Tsaos rooster. And yes, I have talked to my neighbor. He knows he is not suppose to have a rooster in our city. He is a complete jerk about it.
Love your video you make it look so simple can't wait to try this!great voice your video is awesome thanks for doing it we need more of these so we don't have to order out again thanks for your demos looks so yummy 😋
You're welcome Joanne! Thank you for the support! - Lee
damn this looks SO GOOD!!!
It was! - Lee
This is a great recipe. Many thanks.. I think though its too sweet and not sour enough. Hence less sugar and more vinegar would work better. Makes it less unhealthy as an added benefit. This is not easy to execute and I reckon almost impossible without a Wok burner ... Thanks very much
Love your accent!! Where r you from.. down under??? ... love it.. must try!!!💕✨🦋💕✨🦋🌿🌿🙏🙏💫💫💫
Jeremy was born in London! - Lee
Lovely!!!!💕✨🦋🙏
Loved this video! I have been looking for the technique on how to make the batter for the chicken properly... Egg and a TON of CORNSTARCH! So simple...Thanks for that. Major sub from me!
Thank you, Brian! - Lee
ok i'm hungry now
Welcome to my world! - Lee
My mouth is watering. 🤤😁
Dude I love your videos and you so remind me of Gordon Ramsey with your accent and your expressions. I am so glad I found your channel. I am a new subscriber
Thank you! Glad you're enjoying our videos! - Lee
just made this, it was very tasty!!! I changed the sriracha with Indonesian Chili Sauce ABC brand. Thank you for the recipe Chef!
Great recipe n moreover your accent r mind blowing 😱😱
I'm hungry
Go cook some food! - Lee
Thanks for the recepie fam loved it keep up the great wok
the most famous Chinese food that cannot be found in China
We never said it could be! - Lee
hahugo it was invented in New York city USA.
Great videos, love tips & tricks and background music!
Thanks! - Lee
Can you please put the recipe. The recipe link doesn’t work.
schoolofwok.co.uk/tips-and-recipes/general-tsos-chicken
Nice recipes but the background music is a distraction I can do without, thanks for sharing definitely will give this a try soon.
you're toying with my emotions with that chicken! that's one of my favorites when I go for chinese!
Haha, now you know how to make it at home! - Lee
Made this this week very delicious
Glad you liked it!
I assume he means corn starch?
Yes, we call corn starch "corn flour" here in the UK! - Lee
@@SchoolofWok thx for taking the time to respond.
No worries, have a good day - Lee
Great video you are a great chef!
> "balace out the sweetness "
> adds sugar
ok....
Just go along with it - Lee
If you don't like sweet and spicy why would you watch a recipe for general tso's chicken lol
And how did you come about to such conclusion. I'm simply pointing out to a slight inconsistency of the guide. Looking at it again I see what Jeremy meant, but first time around looked strange. I've actually made similar sauces, but this looks like hella sweet, too much for my liking.
This is probably 50% less sugar than a typical chinese restaurant (it's like 2/3 of a can of coke worth of sugar in this whole recipe) so I would expect more people to be unsatisfied with the recipe because it's not sweet enough rather than too sweet
True.
such a better version of this dish than we have here in the US where it is seldom crispy at all. Chinese food is so much better in the UK where each Chinese restaurant has a unique way of making their dishes. I remember a place in Norfolk that garnished their General Tso’s Chicken with a finely cut fried seaweed seasoned with salt and sugar.
note: its corn starch not masa flour :}
Are you sure? Cooking it tonight. The corn Flower i know is alot more yellow...
Yes, made it with corn starch. It was awesome, fried the chicken twice. Somehow it was still crunchy the next day. Love the english language, lived in Preston a few years...(-;
Yeah it's the white corn starch/flour you need. I wonder how his dish compares to the US one as we don't really have General Tso's chicken on the menus in the UK.
We don't have it in Germany on the menu either. It's a nice spicy (aromatic) flavor with a nice bit of heat from the chillis. I tried a couple of General Tso's chicken at home. This was the best one so far.
Beginner here can I ask what chicken stock is lol