That looks delicious! Panda Express also used to do this wasabi cream sauce. It had the nice kick of wasabi (and/or horseradish, if I understand the Western market) but mellowed by the cream. Any chance you could do something like that...?
Another amazing Dish to try out, yum. I am replacing some of my kitchen gear. Wondering what cleaver Jeremy is using. Anyone knows? Also looking for a new wok for a ceramic cookingplate, any tips?
I would just point out there are two different types of cleavers, there is the well known meat cleaver but also the Chinese Vegetable cleaver which is much lighter and not used to cut through bone however is great for many applications as you see him using.
Bit more sugar than I would think since its not as sweet and more fire imo. but this looks delicious. I think this would work (for my taste profile) without the rock sugerand tossing in some sriacha. but yeah. Great take on it. Pretty darn close I think. Great job without any exposure to it
When you're done frying the chicken, what do you do with the oil that you used? If you dispose of it, how do you do so? Any suggestions for saving for reuse? Thanks!
You can strain the oil and store it an mason jar. As far as I can tell, oil is probably good to reuse for up to 3 times or until it's brown-ish. But definitely let it cool after using it and strain it.
@@Tuzomenso very true. I let it rest for an hour or two to cool it down. I had made the mistake of pouring it back into the bottle while hot. It melted the plastic and made a mess. I think at that temperature it also may crack glass, so I'd be careful. But once cooled down I use a funnel and some paper towels to catch all the floaty particles. It does take some time but that way you can reuse the oil and save yourself a trip to the recycling center. Now the idea of putting it in a Mason jar is fantastic, thank you. Will definitely try it.
if you want it to be authentic panda express, you gotta freeze it, then warm it though in the microwave, then leave it in a luke warm steam bowl for about half a day
Question please.. how do I store my used oil so I can use it again? And how long is it good for to reuse? Or how many times can it be reused after straining it? Thank you for your time..
let it cool, strain it (i use cheese cloth + a mesh strainer). I strain it into a glass jar. then I toss that in the fridge. i usually use it until it looks brown or no longer clear even after straining it. Or if it starts to smell off. Alton Brown of Good Eats has great explainations for it as well
I wonder how you dealt with the wok full of hot oil in a timely manner as I would have thought it would be quite dangerous trying to pour it into any container while hot?
@@TonyCampbell1964 But you are dealing with a large quantity of hot oil and Woks are not the most sturdy of pan? Anyhow, I’m just saying hot oil is particularly dangerous to handle as it can result in extremely severe burns if it is spilt.
@@MaZEEZaM you could use a ladle to transfer the oil into the pot or pan until it is safe for you to pour the rest. That's how I do it. Then I give my wok a quick rinse to wash away any particles and start the stir fry. When the oil is cooled down I use a funnel and paper towel to strain it and store it for later use.
@@retiredcaterer Isn’t Aldi the UK equivalent? Could be wrong However I tried the orange sauce for orange chicken. Just gross. I’d make a sauce before buying the Panda one. Also doesn’t taste like what you’d get at the fast food chain.
It seems that you mostly use white sugar in your recipes. Since it's less healthy because it's refined, unless you need to keep the color of the dish like in patisserie, why don't you use raw sugar? In regular or Asian store in France, it's not that expensive compared to the white one.
Maybe I'm missing it but I dont see a link to the printable recipe anywhere.
“Pander Express”
That looks so good. You did such a great job flipping the wok. That’s a skill and labor of beauty.
There's no link for the recipe on your website in the description.
That looks delicious! Panda Express also used to do this wasabi cream sauce. It had the nice kick of wasabi (and/or horseradish, if I understand the Western market) but mellowed by the cream. Any chance you could do something like that...?
@Joshua Weissman , but better just got upgraded
That's a great compliment! Thanks! - Lee
What the heck is a panda express?
I think that is the reason pandas are an endangered species. They were eaten as takeout.
An Americanized Chinese restaurant chain in the USA.
Wow that looks fantastic, another one to try 👍
Made it! Awesome! I added gojuchang to the sauce for extra spice!
That sounds great! - Lee
Looks spot on brotha!! Thanks for the wok through 😉😉
This technique is so versatile! Thanks!
👌👍😛❤😛❤
Love your food but how come you never use MSG?
He doesn't need to. The food is flavorful enough on its own, it doesn't need enhancements.
Also his name is Jeremy, not Uncle Roger. Fuyoh. 😜😄
Another amazing Dish to try out, yum. I am replacing some of my kitchen gear. Wondering what cleaver Jeremy is using. Anyone knows? Also looking for a new wok for a ceramic cookingplate, any tips?
His website sells all the equipment he uses.
I would just point out there are two different types of cleavers, there is the well known meat cleaver but also the Chinese Vegetable cleaver which is much lighter and not used to cut through bone however is great for many applications as you see him using.
Who doesn't like this and why? Which two people? Show yourself
Bit more sugar than I would think since its not as sweet and more fire imo.
but this looks delicious.
I think this would work (for my taste profile) without the rock sugerand tossing in some sriacha.
but yeah. Great take on it. Pretty darn close I think. Great job without any exposure to it
Very similar to my sweet n sour chicken recipe except I don't make it very sweet. I cut it with Sambal.
I love you humor, and the way you explain so anybody can do it.. I really enjoy learning g from you thank you!
Cool recipe.
Is it possible to see a recipe with a stone crab...? 😅
Your recipes are very very good. 😍😍
Is 200K BTU's to much for a wok burner?
Love your vids! Hope you will do Fujian fried rice soon.
How close are we to a Sweet Chilli Chicken from Wasabi?
Christmas homework assignment sorted :)
Great video Jeremy, you guys rock!
One million tons of sugar, no problem!
Merry Christmas! The fake away is a creative idea.
Tried this out the other night. It was very good!
Wow Awesome safe 👍👍 thankyou
Love your channel content .. 🙏🙏
The wok o’clock is such a good idea!
Wok hei... This is the way.
When you're done frying the chicken, what do you do with the oil that you used? If you dispose of it, how do you do so? Any suggestions for saving for reuse? Thanks!
You can strain the oil and store it an mason jar. As far as I can tell, oil is probably good to reuse for up to 3 times or until it's brown-ish. But definitely let it cool after using it and strain it.
@@Tuzomenso very true. I let it rest for an hour or two to cool it down. I had made the mistake of pouring it back into the bottle while hot. It melted the plastic and made a mess. I think at that temperature it also may crack glass, so I'd be careful. But once cooled down I use a funnel and some paper towels to catch all the floaty particles. It does take some time but that way you can reuse the oil and save yourself a trip to the recycling center. Now the idea of putting it in a Mason jar is fantastic, thank you. Will definitely try it.
if you want it to be authentic panda express, you gotta freeze it, then warm it though in the microwave, then leave it in a luke warm steam bowl for about half a day
Looks amazing!
wonderful
Love it.
early yummm
Tasty
👍👍
👌🏼
Question please.. how do I store my used oil so I can use it again? And how long is it good for to reuse? Or how many times can it be reused after straining it? Thank you for your time..
let it cool, strain it (i use cheese cloth + a mesh strainer). I strain it into a glass jar.
then I toss that in the fridge.
i usually use it until it looks brown or no longer clear even after straining it. Or if it starts to smell off.
Alton Brown of Good Eats has great explainations for it as well
If your oil has unwanted smell like fishy add a few slices of ginger when you heat up the oil will take away the smell
I wonder how you dealt with the wok full of hot oil in a timely manner as I would have thought it would be quite dangerous trying to pour it into any container while hot?
I pour it into a small saucepan on the side of the hob.
@@TonyCampbell1964 But you are dealing with a large quantity of hot oil and Woks are not the most sturdy of pan? Anyhow, I’m just saying hot oil is particularly dangerous to handle as it can result in extremely severe burns if it is spilt.
@@MaZEEZaM If you can't handle it in a wok, use a deep fryer instead.
@@NiTeHaWKnz I recently bought a deep fryer so I have both.
@@MaZEEZaM you could use a ladle to transfer the oil into the pot or pan until it is safe for you to pour the rest. That's how I do it. Then I give my wok a quick rinse to wash away any particles and start the stir fry. When the oil is cooled down I use a funnel and paper towel to strain it and store it for later use.
You can get the sauce in a bottle at Wal-Mart.
no wal-mart in the u k
@@retiredcaterer Isn’t Aldi the UK equivalent? Could be wrong
However I tried the orange sauce for orange chicken. Just gross. I’d make a sauce before buying the Panda one.
Also doesn’t taste like what you’d get at the fast food chain.
@@retiredcaterer No punctuation either, looks like. Are you people even civilized anymore?
Bogus cookery
Have you travelled forwards in time to bring back words from the late 1980's to our TH-cam channel? - Lee
It seems that you mostly use white sugar in your recipes. Since it's less healthy because it's refined, unless you need to keep the color of the dish like in patisserie, why don't you use raw sugar? In regular or Asian store in France, it's not that expensive compared to the white one.
Check your emails
I still haven't received my order that I ordered way over a week ago
It is the busiest time of year.