congratulations!!!!!!!!! i was born in Venezuela, I love chinese food, then i moved to Sarasota Florida has 4 excellents chinese restaurants from 2010 am living on Brazil my girlfriend love my Chop suey si pretty similar to yours, my next Challenge Tso Chicken ....best wishes
+david hoban Hope you had a good holiday. Welcome back David. I have been doing quite a lot of videos. I will stop the uploads for a while to give you a chance to catch up with things :)
Hey Khoan, loving your recipes. Tried this tonight but added some pepper and pineapple. Really tasty with egg fried rice. Not sure how it is meant to taste, but it tastes like a better version of sweet and sour but with spice. But I still really enjoyed it. Why is it not on menu's. My favourite dish is the chicken and garlic that you did recently mmmmm. The only problem I have, I don't have a 11kw hob. Only electric and the same woks as you, I need more heat 🔥
Btw, my wife and I told a lot of people about your channel when i was abroad recently, so I'm trying to get new subscirbers for you Khoan!! Your videos are always excellent..Much appreciated as always. Thank you
Have made the original (allegedly) version of this dish, and it was very nice, So will have to try this one out as well, but as you said Chef, there are a vast number of versions. As always excellent video. Nice to see chicken thighs used for a change, much more flavour that breast.
Looks tasty😀 i made a version of this from Ching He Huang's book and liked it a lot. I'll have to have a go at this version😀 A quick question, i saw you add water to the sauce but the recipe description didn't list it, how much water did you add?
+1000Gryzor okay then. I forgive you😊. its around 230ml. I missed it out when I did the recipe. I have put it on the description. Thanks for letting me know👍
why dont they sell this dish at the chinese restaurants in the uk? i have always wondered... this used to be my favorite dish at any chinese when I was in the US. atleast i can try making it one now... thanks to you my friend
+Somraj Gurung I think that's because it is not a Chinese dish per se. It is in fact an American dish "invented" by Chinese immigrants in the US especially to suit the American taste. I've been told many times that the native Chinese have never heard of General Tso's chicken.
+Khoan Vong A bit of useless information Chef..................There are several stories concerning the origin of the dish. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to "Zongtang" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym "zongtang", meaning "ancestral meeting hall."] Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as "Zuo ancestral hall chicken". (Chung tong gai is a transliteration of "ancestral meeting hall chicken" from Cantonese; Zuǒ Zōngtáng jī is the standard name of General Tso's chicken as transliterated from Mandarin.)
I wanna come work for you at your shop but I think the commute might be a bit too much. By the way "I'm going to be a little late tomorrow I'm driving from New Orleans" lol
Thanks my friend and back at cha! I wish, and I'm working towards doing that it's probably gonna be a food truck first. You guys should come vacation in New Orleans y'all would have a blast!!!!
![Chinese Salt and Pepper [Anything]](http://i.ytimg.com/vi/sO0SXMO4mC8/mqdefault.jpg)
you're the man khoan!!!!..... i appreciate you taking the time to make these videos man
Thank you so much. I enjoy watching all of your videos.
thanks Joseph😊
Been searching for a channel like this for ages! Thumbs up from me pal, keep up the good work!!
Thanks Jake, welcome to my channel.
help other people find me by sharing this channel out👍
Thanks in advance buddy😊
I really enjoy dishes that have a good amount of sauce, makes them easy to eat, again another nice dish.
thanks😊
thumps up. always great recipe shared.
+Angel Tucker Thanks Angel
excellent again khoan love learning how to cook your dishes
+Barry Higgins Thanks Barry :)
wow nice job looks fantastic.
+Dave Briffa Thanks :)
congratulations!!!!!!!!! i was born in Venezuela, I love chinese food, then i moved to Sarasota Florida has 4 excellents chinese restaurants from 2010 am living on Brazil my girlfriend love my Chop suey si pretty similar to yours, my next Challenge Tso Chicken ....best wishes
Angel told me about your channel...I am happy she did. Another fan. Recipes look great.
+Ann Crespo Oh! Thanks Ann! A big thank to Angel for me :)
Welcome to my channel Ann.
General Vong!!!
This is sooooo tasty!!!
Thx, thx, thx....!!!
you're welcome :)
yum. here in the states, it's usually a sweet and spicy red sauce. longevity noodles, next?
Thanks Khoan....I went on holiday and now have to catch up with all these new videos!!
+david hoban Hope you had a good holiday. Welcome back David. I have been doing quite a lot of videos.
I will stop the uploads for a while to give you a chance to catch up with things :)
Koan, thanks for the video, great stuff. Fried Chicken seems to be in season at the moment ;)
+MistyRicardo You're welcome Ricardo, thanks for watching :)
Hey Khoan, loving your recipes. Tried this tonight but added some pepper and pineapple. Really tasty with egg fried rice. Not sure how it is meant to taste, but it tastes like a better version of sweet and sour but with spice. But I still really enjoyed it. Why is it not on menu's.
My favourite dish is the chicken and garlic that you did recently mmmmm.
The only problem I have, I don't have a 11kw hob. Only electric and the same woks as you, I need more heat 🔥
Do you dilute the oyster sauce to get it to come out of the squeezy bottle like that?
+Matt Wilson yes, I do to keep things moving:)
Can you show me how to make a Garlic And Chilli Crispy Chicken Dish if you get a chance please, thanks.
Btw, my wife and I told a lot of people about your channel when i was abroad recently, so I'm trying to get new subscirbers for you Khoan!!
Your videos are always excellent..Much appreciated as always. Thank you
+david hoban Great!! Thanks for all your help David:)
I need to get to Hull to try all of these dishes :D
+WPB626 Sure ! I am open from 4pm till 11:30 pm :)
Trip to Hull!
Have made the original (allegedly) version of this dish, and it was very nice, So will have to try this one out as well, but as you said Chef, there are a vast number of versions. As always excellent video. Nice to see chicken thighs used for a change, much more flavour that breast.
thanks Old Timer😊
How do u cook razor clam. It's the time of year when u can catch a lot on evert UK beaches
+moho wu Can't find any at the supermarket. I love it though.
Good for hot pot.
Which. works best, potato starch or cornflour?
Both
Looks tasty😀 i made a version of this from Ching He Huang's book and liked it a lot.
I'll have to have a go at this version😀 A quick question, i saw you add water to the sauce but the recipe description didn't list it, how much water did you add?
Ching He Huang!
I thought this is the channel you come to when you want to cook Chinese food.😞
+Khoan Vong I know, but we all have to start somewhere and this was long before i had access to you excellent recipes😀
+1000Gryzor okay then. I forgive you😊.
its around 230ml. I missed it out when I did the recipe. I have put it on the description.
Thanks for letting me know👍
Hi, could you please let me know what kind of vinegar I have to you in this dish? Thank you
+mazen eljaridly malt vibegar is ok.
why dont they sell this dish at the chinese restaurants in the uk? i have always wondered... this used to be my favorite dish at any chinese when I was in the US. atleast i can try making it one now... thanks to you my friend
+Somraj Gurung I think that's because it is not a Chinese dish per se. It is in fact an American dish "invented" by Chinese immigrants in the US especially to suit the American taste. I've been told many times that the native Chinese have never heard of General Tso's chicken.
maybe I will soon.
+Khoan Vong A bit of useless information Chef..................There are several stories concerning the origin of the dish. Eileen Yin-Fei Lo states in her book The Chinese Kitchen that the dish originates from a simple Hunan chicken dish, and that the reference to "Zongtang" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym "zongtang", meaning "ancestral meeting hall."] Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as "Zuo ancestral hall chicken". (Chung tong gai is a transliteration of "ancestral meeting hall chicken" from Cantonese; Zuǒ Zōngtáng jī is the standard name of General Tso's chicken as transliterated from Mandarin.)
+Old Timer thanks for the info. Old Timer.
+Khoan Vong ......Your welcome Chef, History lesson over, Now back to the cooking.
Can you give ingredients how to make honey sauce please.?
+Brian Bridges Not at the moment Brian,
In the uk where I am in chinese take away they dont sell general tsos chicken
Troy Hughes he live in the uk
Looks amazing my Chinese is rubbish compare to what you make. Where are you in England
thanks Robert.
I am in Hull
+Khoan Vong
Do you know Ronnie Pickering ;)
+indianaP wnz haha think everyone does now stay clear khoan. He's a bare knuckle fighter
+indianaP wnz Jesus.... watch what you say about Ronnie Pickering.... do you know who he is ffs !
I wanna come work for you at your shop but I think the commute might be a bit too much. By the way "I'm going to be a little late tomorrow I'm driving from New Orleans" lol
lol! Bret you're great guy!
how about you have a restaurant I fly over to work for you!
I need to get a visa first😊
Thanks my friend and back at cha! I wish, and I'm working towards doing that it's probably gonna be a food truck first. You guys should come vacation in New Orleans y'all would have a blast!!!!
+brett ranatza when i get 1M subscribers, I will definitely come over...to cook in your kitchen.
So my New Orlean tour guide sorted😊
I'm trying my best to help that effort all I can. I spread the word and I'd gladly show you and the family around
+brett ranatza Great ! Appreciate all your help Bret :)
Any particular reason you use thighs on this recipe rather than breast meat as all other sweet@sour/battered dishes seem always to be chicken breast?
not really, I just love thigh meat.