I know this comment sounds stupidly simple but I think it's important - *please* can you do a family video on using chopsticks 🙈 despite practice many of us still struggle and as you guys are amazing content creators I think you could do a nice video on this.
Im new fan of this channel, iv wanted to learn to cook Chinese food for a while now. Great videos. I am wondering if you would like to have a look at Dr Sten Ekberg's video on TH-cam about cooking oils?
i been making chinese food for awhile and this man has answered every little error i had been questioning for years. explained why the breading falls off, why the 2nd fry, loved it. can tell he been cooking it for years, cooked so natural
Please 🙏 tell your father thank you for sharing all of his wonderful recipes and cooking techniques. He's amazing. He's the best chef/cook that I've ever seen on TH-cam.
I made this tonight. It was very good. The chicken marinade was a little too salty for me. Maybe 1/2 tsp salt there instead. Also, check your website. The batter says 6.5 tsp water. Should be Tbsp. Great video! Thank you for sharing!
I am so excited for this, my husband has been asking for sesame chicken for years and I haven't found a good enough recipe. We already adore you're dad's sweet and sour chicken, so I'm literally thrilled you made this video. ♥
AS A CHILD GROWING UP IN A EURASIAN HOME, WE LOVED EVERYTHING OUR PARENTS COOKED. WE'D NEVER THINK OF TURNING UP OUR NOISES TO "ANY" VEGETABLES AS THE CHINESE WAY OF STIRFRYING THEM IS HEAVEN.
Thank you for these videos. After losing my mom and my grandma this year, listening to these videos brings me back. My grandma cooked a lot of these dishes and listening to the Cantonese just feels like.. home.
Thanks for the recipe! I fried my chicken with equal part cornstarch and flour in tallow….so crispy and delicious even when reheated the next day. Also so much healthier than seed oils.
I made this today. It came out delicious. Two notes: adding chunks of welsh onion to the sauce makes it even nicer and -- if you've got too much batter, as I had, because, well, measuring is hard, adding a little sugar to the leftover and then frying it in the hot oil between first and second fry will make for a delicious sweets course.
made this tonight and really enjoyed it, th8ink i needed to let my oil warm up between batches to get extra crispy, but the flavours were great!!! thanks so much, love the videos!!
It was hard to find some ingredients but in the end I made it. I followed the instructions to the letter and cooked this dish for me and my gf and it was amazing 😋 Thank you very much!
In Asian culture it’s so culturally accepted that your parents will tell you you’re too skinny if you don’t eat enough (and it’s disrespectful if you reject their food) but also call you fat when they feed you too much. How many times has your parents called you fat and how do you deal with it?
Спасибо за этот рецепт! Выглядит очень вкусно! Обязательно попробую, уверена, вам понравится!👍👍Thanks for this recipe! Looks very tasty! I'll definitely try it, I'm sure you'll like it!👍👍
Best Sesame Chicken I have ever had and I cannot believe I made it myself! (I did use well trimmed boneless/skinless thighs instead of breasts) Thanks for the awesome recipe!
Made this with the red bean pork belly yesterday along with air fryer fries (I'm weird). Wife had rice. Halved both recipes. This one was very good but too sweet for me. The chicken was very juicy at +165 F. I regret not cooking longer for more crunch though, but it didn't make that much of a difference anyway. I would however suggest to first add a third of the sugar and taste. Add more and adjust. I used probably half of the sugar and it was still too sweet. I used costco jarred fire cooked green and red bell peppers that have a little sugar. Those bell peppers are bomb if you see them (new item and huge portions jammed into the jars). I also used a jalapeno, some thai dried red chilis and home pressed garlic. I will definitely make tweak this recipe to perfection.
@@MadeWithLau Nice! Keep up the good work too! I appreciate how you guys are showing off Cantonese cooking and food, but also capturing culture and language for future generations. As an HK-born Australian, now living in Seattle, I can see the spread of the Cantonese diaspora, but also its dilution in many places around the world. I find your work very encouraging and important to sharing my own background and culture🥳 (e.g. the shopping with parents at Costco/99 Ranch was just like shopping with my own parents lol)
When you say light soy sauce, i have low salt soy, regular soy and dark soy… is there a fourth light? Tried this tonight first time. Flavor if the sauce seemed very strong and concentrated. Maybe for my taste I need more water and maybe if there is a light soy that is not just low salt… will check. Live where there is no good NYC style Chinese that I have grown up on and used to. Got a few things down, really want to stick this, smelled so right in the pan… LOVE YOU GUYS!! Thanks❤❤
I have a question for your dad! I want to buy a new wok that has a thicker wall and is made out of karbonsteel. I looked at two woks and the size and the thickness is the same, but the difference is in the steel. One is karbonsteel and the more expensive is cast iron. What would your dad recomend.
It’s fascinating to me the way “Chinese food” changes country to country- of all the chicken dishes listed the ONLY one that’s common here in Australia is Lemon Chicken!- GeneralxTsao’s, sesame and orang e chicken aren’t really things you’ll find here 🤷♀️👍🏻
I've lived in the US, Korea, and Japan, and each seem to have their own version of Chinese food. Korean style Chinese food is amazing, and Maangchi's kkanpunggi is my favorite food of all time. You should try it!
I WOULD HOPE YOUR SON IS INTERESTED IN FOLLOWING YOUR GREAT COOKING SKILLS. MY DAD WAS AN AMAZING CHINESE COOK BUT I DIDN'T FOLLOW HIM AS CLOSLY AS I HOPED.
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Join the Canto Cooking Club: bit.ly/3YP0fkp
Get the full recipe: madewithlau.com/recipes/sesame-chicken
I know this comment sounds stupidly simple but I think it's important - *please* can you do a family video on using chopsticks 🙈 despite practice many of us still struggle and as you guys are amazing content creators I think you could do a nice video on this.
Im new fan of this channel, iv wanted to learn to cook Chinese food for a while now. Great videos. I am wondering if you would like to have a look at Dr Sten Ekberg's video on TH-cam about cooking oils?
Your Dad is an absolute GOAT!!!! 🔥🔥🔥
There’s always something magical about watching someone who knows what they’re doing
i been making chinese food for awhile and this man has answered every little error i had been questioning for years. explained why the breading falls off, why the 2nd fry, loved it. can tell he been cooking it for years, cooked so natural
Please 🙏 tell your father thank you for sharing all of his wonderful recipes and cooking techniques. He's amazing. He's the best chef/cook that I've ever seen on TH-cam.
What a good man, he loves cooking and feeding his family!!!!!!
"I take care a my kids!" - Chris Rock
I love how you talk about why each ingredient is necessary for the flavor. Most channels don't do that. THANK YOU!!!
This old dude is my go to for Chinese food. I wish him many more years of showing us great food!
Lau’s sense of calm and cool is undeniable. I really enjoy these!
I truly enjoy watching a master performing his craft. Appreciate your channel.
Every single recipe looks so delicious and amazing when your dad is finished cooking. I want to try every recipe your dad cooks.
In each crunchy chicken cube is labour of ❤love.
This might be the best cooking video I’ve ever seen
I made this tonight. It was very good. The chicken marinade was a little too salty for me. Maybe 1/2 tsp salt there instead. Also, check your website. The batter says 6.5 tsp water. Should be Tbsp.
Great video! Thank you for sharing!
I am so excited for this, my husband has been asking for sesame chicken for years and I haven't found a good enough recipe. We already adore you're dad's sweet and sour chicken, so I'm literally thrilled you made this video. ♥
AS A CHILD GROWING UP IN A EURASIAN HOME, WE LOVED EVERYTHING OUR PARENTS COOKED. WE'D NEVER THINK OF TURNING UP OUR NOISES TO "ANY" VEGETABLES AS THE CHINESE WAY OF STIRFRYING THEM IS HEAVEN.
I love watching these videos because the cantonese feels right at home. Thanks for the recipe!
Thank you for these videos. After losing my mom and my grandma this year, listening to these videos brings me back. My grandma cooked a lot of these dishes and listening to the Cantonese just feels like.. home.
You are an excellent chef! God bless ♥️
These recipes and techniques are fantastic! Thanks to you and your Dad!
Love the detailed explanations, there are others that makes the same recipe differently, so i learn something new every time👍🏽
After mastering fried rice this seems like a worthy next target. Amazing channel!
Fried ice is much harder to get right than this recipe 😓.
@@Selurion I am agree. Fried ice is the one recipe that I can never get right. It always ends up very watery, no matter what I do. ☹️
Chef Lau is such a great teacher!!!! Can't wait to try this! TY!🥰
Awesome to learn about all the settle techniques and tips
I made this recipe for Sunday dinner and it was sooo good. Wonderful recipe for sesame chicken.
Thanks for the recipe! I fried my chicken with equal part cornstarch and flour in tallow….so crispy and delicious even when reheated the next day. Also so much healthier than seed oils.
I made this today. It came out delicious. Two notes: adding chunks of welsh onion to the sauce makes it even nicer and -- if you've got too much batter, as I had, because, well, measuring is hard, adding a little sugar to the leftover and then frying it in the hot oil between first and second fry will make for a delicious sweets course.
Good idea! Thanks 🤙🏽
made this tonight and really enjoyed it, th8ink i needed to let my oil warm up between batches to get extra crispy, but the flavours were great!!! thanks so much, love the videos!!
It was hard to find some ingredients but in the end I made it. I followed the instructions to the letter and cooked this dish for me and my gf and it was amazing 😋 Thank you very much!
This looks sooooooooooo tasty 🤤🤤🤤🤤🤤🤤Daddy Lau is the best! Thank you for sharing this recipe! 🫶🏿👏🏿👏🏿👏🏿👏🏿👏🏿
In Asian culture it’s so culturally accepted that your parents will tell you you’re too skinny if you don’t eat enough (and it’s disrespectful if you reject their food) but also call you fat when they feed you too much. How many times has your parents called you fat and how do you deal with it?
Just made it and it was delicious
Thanks for sharing your culture with us
Is there a difference between using potato starch for the slurry vs corn starch? Can they be used interchangeably for the slurry?
Thank you for sharing delicious sesame chicken recipe! love it
Ultimate Fry Daddy Lau! ❤
Love this family ❤❤❤❤❤
Thanks great Chef and family 👍
I can’t wait to try this.
awesome video, can’t wait to try it for my family
I am a big fan of your youtube channel. I have learnt so much and tried many of your recipes and they were a success. Thank you. Mom (Barbara)
It.was delicious. Easy to follow recipe and secrets about how to prepare it that I now know about.
Love your channel and all the fun you have!
Food is pretty awesome too!
I have been searching for Almond Fried Chicken recipe, particularly the gravy/sauce. I believe it ois a Cantonese dish. Love your videos!
This is part 2. th-cam.com/video/z8o7jFJJDt0/w-d-xo.htmlsi=jXCV8jBdS5YBmijX
Where did you buy your wok? I like it. Also do you have a video of your dad showing us how to season a wok? Thank you and love watching your dad cook.
Your dad is amazing 🤗
Really enjoy these videos
Your dad is inspiring....
i added 2 tbsp ketchup 1 tbsp honey 1 tsp sesame paste and it was perfect
Doing this right now looks so YUMMMMMM 🍜🍛
Omg , just finished this dish so good x
new papa lau beat dropped
Love sesame chicken.
Love the channel!
Thankyou for your recipe
Absolutely amazing 👏🏻
Love Mummy and Daddy Lau. Vivienne from Australia
fantastic as ever . cheers
How deep should the oil on the wok be for frying the chicken?
That looks so delicious.
Nice job with the steaming timelapse.
Yum!!! Thank you!
Can I use rice flour instead of all purpose
Спасибо за этот рецепт! Выглядит очень вкусно! Обязательно попробую, уверена, вам понравится!👍👍Thanks for this recipe! Looks very tasty! I'll definitely try it, I'm sure you'll like it!👍👍
Thank u so much. I tried it and it taste great. 👏👏👏👏❤️❤️❤️❤️🤩🤩👍👍👍
I'm salivating😀
Awesome! So good!
Can you also make a video on how to make Mei Cai Kou Rou please? Thank you!
Thanks!
Thank you so much!
I really want to try this recipe, but I am thinking that batter mix would be great on fish for English style fish and chips!!! I will have to try it 😃
Best Sesame Chicken I have ever had and I cannot believe I made it myself! (I did use well trimmed boneless/skinless thighs instead of breasts) Thanks for the awesome recipe!
My mouth is watering
What material is the wok made of?
Made this with the red bean pork belly yesterday along with air fryer fries (I'm weird). Wife had rice. Halved both recipes. This one was very good but too sweet for me. The chicken was very juicy at +165 F. I regret not cooking longer for more crunch though, but it didn't make that much of a difference anyway. I would however suggest to first add a third of the sugar and taste. Add more and adjust. I used probably half of the sugar and it was still too sweet. I used costco jarred fire cooked green and red bell peppers that have a little sugar. Those bell peppers are bomb if you see them (new item and huge portions jammed into the jars). I also used a jalapeno, some thai dried red chilis and home pressed garlic. I will definitely make tweak this recipe to perfection.
I love your videos.❤
What is the BTU strength of your butane burner?
I am doing your dads food tonight, but I've only got green peppers, cant wait xxx
感谢这个食谱！看起来很好吃！我一定会尝试一下，我相信你会喜欢的！👍👍
不要客氣，感恩有您的支持！老劉祝福您闔家平安健康快樂！
5:01 thats the best answer from a Chinese father 🤣
Looks fabulous! I wish I spoke the same language as your dad. And I sure hope my chicken comes out like his!
What stove do you use?
Made this recently and it was FEE-NAH-MUH-NULL! Thank you and your dad for sharing!
老刘的粉糊用的基本是中餐脆皮糊的比例，只是中国现在一般只取蛋清，加蛋黄后遇汁水容易回软
Is Randy wearing two watches? What a power play
😂😂 one is a heart rate tracker
@@MadeWithLau Nice! Keep up the good work too! I appreciate how you guys are showing off Cantonese cooking and food, but also capturing culture and language for future generations. As an HK-born Australian, now living in Seattle, I can see the spread of the Cantonese diaspora, but also its dilution in many places around the world. I find your work very encouraging and important to sharing my own background and culture🥳 (e.g. the shopping with parents at Costco/99 Ranch was just like shopping with my own parents lol)
Thank you, Sir. This isn't not our local restaurant quality. I grow my own garlic, chilis, peppers. We have local source chicken. I will try.
I don't eat chicken. Can I use firm tofu in its place?
When you say light soy sauce, i have low salt soy, regular soy and dark soy… is there a fourth light?
Tried this tonight first time.
Flavor if the sauce seemed very strong and concentrated. Maybe for my taste I need more water and maybe if there is a light soy that is not just low salt… will check.
Live where there is no good NYC style Chinese that I have grown up on and used to.
Got a few things down, really want to stick this, smelled so right in the pan…
LOVE YOU GUYS!! Thanks❤❤
Good recipe
This is one of my favorites, so happy to learn how to make it.
the babies grow up so fast
苏打粉和泡打粉特别是用量有区别，泡打粉除了含有碳酸氢钠（小苏打）还有其他成分，网上一般认为如果用的是泡打粉，分量是小苏打2-3倍
非常感謝您的支持和分享！老劉祝福您闔家安康快樂！
Yummy
Can I come over for dinner???
I have a question for your dad! I want to buy a new wok that has a thicker wall and is made out of karbonsteel. I looked at two woks and the size and the thickness is the same, but the difference is in the steel. One is karbonsteel and the more expensive is cast iron. What would your dad recomend.
He generally always uses carbon steel 🙌
Now if he would come to my house and make it. That would be great 👍 👌
Wow i can see him to my father
It’s fascinating to me the way “Chinese food” changes country to country- of all the chicken dishes listed the ONLY one that’s common here in Australia is Lemon Chicken!- GeneralxTsao’s, sesame and orang e chicken aren’t really things you’ll find here 🤷♀️👍🏻
I've lived in the US, Korea, and Japan, and each seem to have their own version of Chinese food. Korean style Chinese food is amazing, and Maangchi's kkanpunggi is my favorite food of all time. You should try it!
Can you do some videos on cha chaan tang type of food. sandwiches, baked rice/pasta?
老刘，身体健康！
非常感謝您的支持和祝福！老劉衷心祝福您闔家健康快樂！
I WOULD HOPE YOUR SON IS INTERESTED IN FOLLOWING YOUR GREAT COOKING SKILLS. MY DAD WAS AN AMAZING CHINESE COOK BUT I DIDN'T FOLLOW HIM AS CLOSLY AS I HOPED.
Please do not forget to show TEMPERATURE in Celsius as well.
Could you have your Dad do some air fryer recipes? I think it would be kino.