Agree. I have tried soo many recipes online, and none of them come close to east coast chinese takeout general tso. I keep the ratio's exact, but i use red wine vinegar instead of rice wine vinegar because red wine is not as harsh as rice wine vinegar, and it adds more of a redish hue to the sauce. I also prefer to make general tso shrimp, so i just follow his walnut shrimp recipe and sub the walnut shrimp sauce for general tso.
This was one of my earliest video as I little experience making videos and didnt' know what to expect at first until I have feedbacks from viewers like you that made me better.
The reason it stay crispy is because it's fried twice. They fried a large batch at first (60% cooked) and let it cool down and store in the fridge. Once customers order they refry it and then straight into the sauce. Doing this at home you don't need to cool down but fry it longer at 325F-330F.
I like how you actually explain things, like when you said why you are adding the oil to the mix, or why not to fry too much meat at the same time! Awesome work!
I have been using this recipe for YEARS! It’s still my favorite General Tso Chicken- I prefer making it to ordering it out. I get so many compliments every single time I make it for people. Thank you! I hope you are doing well. 🥰💕
If I could eat General Tso chicken for dinner every day and not die doing so, I would, but having watched this, I am happy to leave its preparation to the Chinese folks at my favorite restaurants.
This is one of the very best cooking channels I've come across on You Tube. It's obvious you are a very skilled chef and you make it seem like I could actually prepare these awesome dishes! Thanks for doing this.
I was in the mood to try and make my own Chinese food (chicken and rice), something I'd never attempted to make before, and used this tutorial as a guideline for the chicken. It turned out great! Thanks for making this video.
It's different marketing terms but it's same. Dark soy sauce is "black" and "thick/viscous", it has a sweet flavor and not as salty compare to regular soy sauce. Yes, that is correct. You can make it by boiling brown sugar and water then adding soy sauce. Most people think "dark" is salty because it's reduce and "lite" as not salty which is a common misconception. That's why some companies/brand use the term "thick" instead "dark" as way to differentiate the 2. I hope that explain you question.
I am so happy I found your recipe. This recipe is the most authentic Ive found on TH-cam. I tried this recipe a few days ago and it was delicious. It tasted like I bought it from my neighborhood restaurant. You're the best.
I have made this recipe so so so so many times in my life. By a MILE, this one is the best I’ve found. Thank you! Thank you!!! I do use a little more corn starch but that’s about it.
I tried to make General Tso's chicken for the first time a few months ago with this recipe, and it was delicious. Then I forgot where I got the recipe from so I used a different recipe. It wasn't even close to the taste of this recipe. Today, I finally decided to search on youtube instead of google like I did the last time, and found your recipe again. I subscribed it so now I can find it more easily. Thanks for sharing your recipe. I will try out other recipes you have.
AND LET ME TELL YOU .......EVERYBODY INCLUDING MY SELF LOVED IT ! and let me tell you, i also made many other variations of this plate but every body liked this one the best... the sauce is on the money .! THANK YOU CHEF .
My children and I love Chinese food and we are from New York where I believe we have some of the best Chinese food restaurants. Ever since we have relocated down south, it's been very hard to find a good Chinese restaurant, so thank so much for sharing your secrets. My daughter discovered you on You Tube and just shared your channel with me. We are happy, excited, and can't wait to try some of your recipes. They all look so yummy! Please do some egg roll recipes :). Again, thank you. I wish you many blessings!
Stacey Travis I have a friend from China that came to visit here in the USA (this was years ago) and we went to eat Chinese food at a local “Chinese” restaurant where I live and he said to me that it was American food, not chinese. I googled it after that and it is indeed American instead of chinese as it is a Chinese influenced cuisine that early Chinese immigrants in the US created to suit the tastes of Americans. So it is indeed American instead of chinese. So now every time I see Americans say “Chinese restaurant” or “Chinese food” I giggle to myself.
I always keep coming back to this recipie. Your sauce is the bomb. In my view it's one of the secrets for making lots of Chinese dishes. Thank you, thanks you, thank you.
FINALLY .. I CAN MAKE MY OWN .. I LOVE LOVE LOVE GENERAL TSO'S CHICKEN but it's never spicy enough for me so NOW I can spice it up to MY TASTE and your recipe instructions are AWESOME!!!!!!!!!!!
OMG, THANK YOU SOOOOO MUCH FOR YOUR RECIPES, YOU ARE THE BEST, I LOVE HOW YOU EXPLAIN THINGS NICE AND SLOW, WISH YOU THE BEST IN WHATEVER YOU DO, AND PLEASE KEEP DOING WHAT YOU DOING, GOD BLESS YOU!!!!! IAM DOMINICAN AND HAVE LIVE IN NY FOR OVER 32 YEARS AND LOVE CHINESE FOOD!!!!
I've been cooking for a long time and use a lot of similar styles and ingredients, but I've never really been great at breading the chicken and frying without a lot of effort. These videos have helped me develop a style that allows me to do the breading simply, and easily (and sometimes throw in other spices for variation), and the breaded/fried chicken makes dishes like Sweet & Sour and the honey chicken so much better (I sometimes bake in a special 'air fryer' instead of frying). I definitely want to try the sauce exactly as it was spelled out for this recipe. Thank you so much! LOVE your channel!
Thank you so much. One of the best, most comprehensive, consice videos I've seen. I love learning to cook from TH-cam & your video is a joy; so helpful & enformative. Greatly appreciated.
Phenomenal job Chef.. I absolutely love the step by step instructions and SECRETS that you share with us God Bless you 🙏🏽😊 I love Asian American food and it's amazing to be able to Create these dishes at home.
You are Remarkable, Skill like yours is hard to come by. Your Vocabulary is so entertaining and Professional. I will enjoy this Tao chicken on my next day off from work. Many Thanks for this fine Video. Cheers and my hat comes off to you.
This is one of the best video presentations I have seen for this dish. It is concise and very informative with everything required to complete the recipe. Thank you.
Have been noodling around the web and discovered that the Art of Cooking episodes by Raymond are my FAVORITES! Reasons for that is clarity and confidence of presentation and personality! Seems this is the best evolved state of The ART, in my opinion! Now, I'd like to know where Raymond is a chef? ...Cuz CLEARLY he is exceptionally talented and experienced!
made this tonight. It was awesome. Lots of mothers sauce and general tso sauce for another time. I just bottled it up in a mason jar and through it in the fridge. Thanks so much.
Thank you for your quick response, my basic sauce came out a little stronger but any way I add more water with the sauce anyway while cooking. Thanx a million again and looking further for more recipes.
Hello Ray, I've watched all your videos and am always coming back to them to make my dinners. I have never had anything less then perfection from your recipes and I commend you on this. I do have a question about this sauce. If I wanted to double it, is there any ingredient changes I should do, for should I just double everything. I know with salt you are not supposed to double that, but there is no salt involved so I was just wondering. Thanks for the videos and give us more.
Compare with other cooking show I like the way you cook. I already cook some of your recipe. Delicious and clean too. Thank you for sharing your recipe.👍👍.
Thank you for teaching us the "art of cooking" I really enjoy your channel...I made the broccoli chicken last night and it was a hit!!! keep showing us more recipes!!!
This was very good, thank you. I didn't have chilli/garlic sauce so I used red & chilli pepper & garlic instead. I also added a few dried chilli peppers to the wok & stirr fried with a pinch of green onion before adding the sauce to the wok for thickening. The color wasn't red but the dish was great. All your dishes are great! Thanks
Thanks for the recipe! I especially love the way you make your batter for the chicken. I normally use either plain flour or potato starch for salt and pepper chicken, but this new recipe will give me a change and a chance to taste something new(never tried general tso's chicken before). Keep up the good work, Chef.
Hey Raymond i made the chicken with store bought sauce and the chicken came out perfect! The sauce was good next time i will make the sauce. Im convident your sauce recipe will be amazing i cant wait to make the sauce thanks Raymond!
Thank you for sharing this detailed recipe! I tried it and it smells, taste, and looks exactly like the restaurants!!! I'm so happy it turned out deliciously fabulous! 😊
Hey Raymond love your videos guy. You are awesome the way you show the lables of the ingredients so we can get the exact one at the Chinese grocery store. 👍🏻
I really want to know and try to cook General Tso's Chicken like the one on the restaurant, and then I find this on youtube! This video is very in details and the side pictures showing which chili sauce is really helpful, too. It's also educational, too. I really appreciate it, thank you! Please keep it up! (Maybe chinese roast pork belly next time? :) )
BluntAnim finished in about 3 hours total, it is on the sweet side. Next time, I will use 25% less sugar. I love the marriage of all the flavors in this recipe and will continue to make it.
Bitch he works in a restaurant. He probably filmed the video while doing his normal prep work. Just be glad he gave a decent recipe in the first place, most recipes you'll find for this dish are garbage. You want single servings, then learn some math and figure it out yourself. How lazy are some people geez.
I'm fairly new to wok cooking and General Tso's is one of my favorite dishes, I've tried many different recopies I've found for it and I have to say by far this is the best one out there. Some I have totally disregarded do to their indri idents; I mean who puts peas in General Tso's chicken anyway!
Just finished making this...phew a LOT of work. I did tweak a few things but overall followed the recipe pretty closely. It tastes a lot like our local Chinese restaurant's. A little too sweet for my taste though. Next time I'll up the heat and reduce the sugar but it really came out great. Thanks! Can't wait to try your other recipes. Never have I been able to successfully make egg drop soup like in the restaurants so that's going to be next. THANK YOU!
you are the best! thanks for the great ideas thanks for sharing youre good knowledge about cooking. its very clear and easy to understand. just keep up the great work. may God bless you always 👼
Still using this recipe all these years later. Still the best and it’s not even close.
Agree. I have tried soo many recipes online, and none of them come close to east coast chinese takeout general tso. I keep the ratio's exact, but i use red wine vinegar instead of rice wine vinegar because red wine is not as harsh as rice wine vinegar, and it adds more of a redish hue to the sauce. I also prefer to make general tso shrimp, so i just follow his walnut shrimp recipe and sub the walnut shrimp sauce for general tso.
YOU CHANGED MY LIFE I DON'T ORDER CHINESE ANYMORE I MAKE IT MYSELF AN IT COMES OUT EXACTLY LIKE THE TAKE OUT IF NOT BETTER YUMMY THANK YOU
This was one of my earliest video as I little experience making videos and didnt' know what to expect at first until I have feedbacks from viewers like you that made me better.
We wish you would come back and post more videos. We've all tried so many and they are great. And we all love your quirky humor.
You sound so enthusiastic
He passed away💔
@@leighannechavez6147 how do you know
@@leighannechavez6147 wait what??? When??
We hope you will be back.
The reason it stay crispy is because it's fried twice. They fried a large batch at first (60% cooked) and let it cool down and store in the fridge. Once customers order they refry it and then straight into the sauce. Doing this at home you don't need to cool down but fry it longer at 325F-330F.
I like how you actually explain things, like when you said why you are adding the oil to the mix, or why not to fry too much meat at the same time! Awesome work!
I have been using this recipe for YEARS! It’s still my favorite General Tso Chicken- I prefer making it to ordering it out. I get so many compliments every single time I make it for people. Thank you! I hope you are doing well. 🥰💕
R.I.P Ray. You been a great help to my kitchen skills. See you in the next life bruh!!
If I could eat General Tso chicken for dinner every day and not die doing so, I would, but having watched this, I am happy to leave its preparation to the Chinese folks at my favorite restaurants.
This is one of the very best cooking channels I've come across on You Tube. It's obvious you are a very skilled chef and you make it seem like I could actually prepare these awesome dishes! Thanks for doing this.
I was in the mood to try and make my own Chinese food (chicken and rice), something I'd never attempted to make before, and used this tutorial as a guideline for the chicken. It turned out great!
Thanks for making this video.
It's different marketing terms but it's same. Dark soy sauce is "black" and "thick/viscous", it has a sweet flavor and not as salty compare to regular soy sauce. Yes, that is correct. You can make it by boiling brown sugar and water then adding soy sauce. Most people think "dark" is salty because it's reduce and "lite" as not salty which is a common misconception. That's why some companies/brand use the term "thick" instead "dark" as way to differentiate the 2. I hope that explain you question.
I love you. Please come back.
I am so happy I found your recipe. This recipe is the most authentic Ive found on TH-cam. I tried this recipe a few days ago and it was delicious. It tasted like I bought it from my neighborhood restaurant. You're the best.
This is by far the best general tso's recipe. Thanks so much it was delicious!!
That was an OUTSTANDING video!! I really like that this is true to Chinese restaurant cooking...unlike many videos that are altered for the home cook!
I made this and WOW! My family is hard to sell on non carry out Chinese foods. They LOVED IT!
did it taste like the restaurant?
I have made this recipe so so so so many times in my life. By a MILE, this one is the best I’ve found. Thank you! Thank you!!! I do use a little more corn starch but that’s about it.
I tried to make General Tso's chicken for the first time a few months ago with this recipe, and it was delicious. Then I forgot where I got the recipe from so I used a different recipe. It wasn't even close to the taste of this recipe. Today, I finally decided to search on youtube instead of google like I did the last time, and found your recipe again. I subscribed it so now I can find it more easily. Thanks for sharing your recipe. I will try out other recipes you have.
Copy the recipe from this youtube description, paste it into a notepad document, upload to your google drive. Never lose it again, you're welcome.
Made this yesterday and was absolutely delicious. There is a lot of steps into making this but well worth it! Thank you
AND LET ME TELL YOU .......EVERYBODY INCLUDING MY SELF LOVED IT ! and let me tell you, i also made many other variations of this plate but every body liked this one the best... the sauce is on the money .! THANK YOU CHEF .
Thank you for trying it.
My children and I love Chinese food and we are from New York where I believe we have some of the best Chinese food restaurants. Ever since we have relocated down south, it's been very hard to find a good Chinese restaurant, so thank so much for sharing your secrets. My daughter discovered you on You Tube and just shared your channel with me. We are happy, excited, and can't wait to try some of your recipes. They all look so yummy! Please do some egg roll recipes :). Again, thank you. I wish you many blessings!
Stacey Travis I have a friend from China that came to visit here in the USA (this was years ago) and we went to eat Chinese food at a local “Chinese” restaurant where I live and he said to me that it was American food, not chinese. I googled it after that and it is indeed American instead of chinese as it is a Chinese influenced cuisine that early Chinese immigrants in the US created to suit the tastes of Americans. So it is indeed American instead of chinese. So now every time I see Americans say “Chinese restaurant” or “Chinese food” I giggle to myself.
I made this tonight and it was epic! Thank you so much Raymond for your wonderful recipe!!
This is the most complete general tso chicken recipe I've seen!! cheers mate!!
Finally I made General Tso's Chicken. Thanks a bunch for sharing you videos. Totally awesome Raymond.
After years of thinking on "how to make that nice breading that chinese restaurants have" i finally found it ! Gonna try this ASAP :D
This is the recipe we are addicted to !!!! Thanks again!
This is the real restaurant style General Tso's. I come back to this video every time I want to make it.
I always keep coming back to this recipie. Your sauce is the bomb. In my view it's one of the secrets for making lots of Chinese dishes. Thank you, thanks you, thank you.
FINALLY .. I CAN MAKE MY OWN .. I LOVE LOVE LOVE GENERAL TSO'S CHICKEN but it's never spicy enough for me so NOW I can spice it up to MY TASTE and your recipe instructions are AWESOME!!!!!!!!!!!
i thought i lost this recipe forever and recently found it again, still one of the most delicious meals I've ever created from an internet recipe
This is a great recipe! Thank you for the cameo in the video.
OMG, THANK YOU SOOOOO MUCH FOR YOUR RECIPES, YOU ARE THE BEST, I LOVE HOW YOU EXPLAIN THINGS NICE AND SLOW, WISH YOU THE BEST IN WHATEVER YOU DO, AND PLEASE KEEP DOING WHAT YOU DOING, GOD BLESS YOU!!!!! IAM DOMINICAN AND HAVE LIVE IN NY FOR OVER 32 YEARS AND LOVE CHINESE FOOD!!!!
mayra acosta Will continue to do this as long as I live.
why not do a cookbook
mayra acosta Maybe in the future I will do a cookbook.
So its easy to learn and cook ..thanks
i made this recipe and it taste just like the restaurant thank you and my son love it
I've been cooking for a long time and use a lot of similar styles and ingredients, but I've never really been great at breading the chicken and frying without a lot of effort. These videos have helped me develop a style that allows me to do the breading simply, and easily (and sometimes throw in other spices for variation), and the breaded/fried chicken makes dishes like Sweet & Sour and the honey chicken so much better (I sometimes bake in a special 'air fryer' instead of frying). I definitely want to try the sauce exactly as it was spelled out for this recipe. Thank you so much! LOVE your channel!
Richard Smith Thank you for the comment, let me know what you think of the sauce.
It worked very well, though I still have a lot left over (that's okay because I have a lot of chicken left over, too!).
I don't care how your voice sounds...you just released the secret!! THANK YOU
Nice backhanded compliment u dingus
Kranium Dranium dingus 😂💔
Kranium Dranium I know right!
I like your straight forward approach to cooking this simple,but tasty dish.
The absolute best on youtube.
I’ve made several of these dishes and just finished eating this one. Utterly delicious.
Thank you so much. One of the best, most comprehensive, consice videos I've seen. I love learning to cook from TH-cam & your video is a joy; so helpful & enformative. Greatly appreciated.
Phenomenal job Chef.. I absolutely love the step by step instructions and SECRETS that you share with us God Bless you 🙏🏽😊 I love Asian American food and it's amazing to be able to Create these dishes at home.
If your alive or not, thank you for sharing this. It was amazing.
Chinese cooking is the BEST!!! Simple and delicious.
You are Remarkable, Skill like yours is hard to come by. Your Vocabulary is so entertaining and Professional. I will enjoy this Tao chicken on my next day off from work. Many Thanks for this fine Video. Cheers and my hat comes off to you.
+Bill Shannon Thank you!
+The Art Of Cooking have you stopped making videos?
Members of the high council were summoned and told him to stop giving away the ancient secret arts of chinese cooking :)
+The Art Of Cooking I will try this today. Thanks!
Bill Shannon my pants come off and i gotta start pounding on it everytime i watch him cook something it just looks super
This is one of the best video presentations I have seen for this dish. It is concise and very informative with everything required to complete the recipe. Thank you.
Made it tonight...great recipe, thanks
Have been noodling around the web and discovered that the Art of Cooking episodes by Raymond are my FAVORITES! Reasons for that is clarity and confidence of presentation and personality!
Seems this is the best evolved state of The ART, in my opinion!
Now, I'd like to know where Raymond is a chef? ...Cuz CLEARLY he is exceptionally talented and experienced!
I really love it when the coating is hard/crunchy. This looks good and will try. Last time I didn't use enough cornstarch.
Great job bringing a human touch for home cooks you give confidence too everyone who watches your videos
Raymond, your tutorial is the best ---so clear, concise and simple to understand . Now perhaps, I can cook better. Keep them coming.
all your sharing foods are really yummy! you are really a good chef. thank so much.
Awesome! I've worked in an Chinese American kitchen and this is very close to what we made...Thx for sharing...
made this tonight. It was awesome. Lots of mothers sauce and general tso sauce for another time. I just bottled it up in a mason jar and through it in the fridge. Thanks so much.
I love so much to watch your teaching video. Thank you so so much.
Hands down phenomenal recipe. My family enjoyed every bite. Thank you!
This tastes so good! We've been overdosing on this recipe the last 2 weeks :) Thank you x's 1,000,000 !
Thank you for your quick response, my basic sauce came out a little stronger but any way I add more water with the sauce anyway while cooking. Thanx a million again and looking further for more recipes.
R.I.P Raymond. I'm still cooking this your style brother!! Be proud looking down from above!!
He died?
Best Chinese food on youtube. Lets be honest, take out chinese is always better and this guy nails it everytime!
i like all ur recipes..they are very details
Not the highest of quality in the video, but damn, you're to the point and you SHOW people how to cook this quick and easy. Thank you very much.
Best gen tso chicken recipe and video on TH-cam!
Awesome video, very well done and professional. I can't wait to try it, feichang ganxie nin!
LOVELY RECIPE. THANKS FOR SHARING IT.
Hello Ray, I've watched all your videos and am always coming back to them to make my dinners. I have never had anything less then perfection from your recipes and I commend you on this. I do have a question about this sauce. If I wanted to double it, is there any ingredient changes I should do, for should I just double everything. I know with salt you are not supposed to double that, but there is no salt involved so I was just wondering. Thanks for the videos and give us more.
Compare with other cooking show I like the way you cook. I already cook some of your recipe. Delicious and clean too. Thank you for sharing your recipe.👍👍.
Thank you for teaching us the "art of cooking" I really enjoy your channel...I made the broccoli chicken last night and it was a hit!!! keep showing us more recipes!!!
Really love ALL your video's. Thanks for sharing.
really love you...awesome instructions. My family loves your food too.
This was very good, thank you. I didn't have chilli/garlic sauce so I used red & chilli pepper & garlic instead. I also added a few dried chilli peppers to the wok & stirr fried with a pinch of green onion before adding the sauce to the wok for thickening. The color wasn't red but the dish was great. All your dishes are great! Thanks
Thanks for the recipe! I especially love the way you make your batter for the chicken. I normally use either plain flour or potato starch for salt and pepper chicken, but this new recipe will give me a change and a chance to taste something new(never tried general tso's chicken before). Keep up the good work, Chef.
Just made this and it was great. Made your sweet sour chicken and chicken and broccoli and they too came out great. Thanks for the great videos.
Hey Raymond i made the chicken with store bought sauce and the chicken came out perfect! The sauce was good next time i will make the sauce. Im convident your sauce recipe will be amazing i cant wait to make the sauce thanks Raymond!
Just made it and it turned out FANTASTIC!
Thank you so much!
I do have a question for you -
How long will the left over sauce keep in the fridge?
Great video without any dramas. Thanks bud
Great video and can I say I made and cooked this recipe and was awesome. Thank you for a easy and simple video on how to make this.
beautiful and clear directions. thank you
Awesome video, excellent demonstration. I like it much better when I marinate the chicken in the sauce and put it on the barbecue grill.
you make all of my favorite cooing videos because asian food is AWESOME
Awesome!! Will certainly try your recipe. Thanks for sharing!!💕🌹✨🦋💕🌹✨🦋🙏
Thank you for sharing this detailed recipe! I tried it and it smells, taste, and looks exactly like the restaurants!!! I'm so happy it turned out deliciously fabulous! 😊
This video made me hungry. Great Vid Raymond. Look forward for the next one.
love watching you cook. thanks
Hey Raymond love your videos guy. You are awesome the way you show the lables of the ingredients so we can get the exact one at the Chinese grocery store. 👍🏻
I really want to know and try to cook General Tso's Chicken like the one on the restaurant, and then I find this on youtube! This video is very in details and the side pictures showing which chili sauce is really helpful, too. It's also educational, too. I really appreciate it, thank you! Please keep it up! (Maybe chinese roast pork belly next time? :) )
OMG, AWESOME vid. I just bought my first wok, so I'm excited to find your recipes. THANK YOU!
Beautifully done ,thanks, my favorite Chinese dish
A neat, clean and clear video. Thanks for sharing
This is so helpful thank you so much for all of your recipes they are all very useful and needed! We appreciate your channel. ❤️
One of my favorite meals to enjoy eating and prepare. General Tso chicken just great to eat
Just made this for my mum and sister for dinner and they LOVED it!
So good , you're professional cooking .thx for showing
Mouth watering.Looks lovely
making this right now, I'm 2.5 hours in, almost finished.
Howsit taste?
BluntAnim finished in about 3 hours total, it is on the sweet side. Next time, I will use 25% less sugar. I love the marriage of all the flavors in this recipe and will continue to make it.
Thanks for the response. :)
Takes less time if experienced
Thank you for providing the single serving for the base/brown sauce...
Bitch he works in a restaurant. He probably filmed the video while doing his normal prep work. Just be glad he gave a decent recipe in the first place, most recipes you'll find for this dish are garbage. You want single servings, then learn some math and figure it out yourself. How lazy are some people geez.
I'm fairly new to wok cooking and General Tso's is one of my favorite dishes, I've tried many different recopies I've found for it and I have to say by far this is the best one out there. Some I have totally disregarded do to their indri idents; I mean who puts peas in General Tso's chicken anyway!
thanks for the recipe!!! I just finished making it and it tastes just like I ordered it out from a restaurant.
Just finished making this...phew a LOT of work. I did tweak a few things but overall followed the recipe pretty closely. It tastes a lot like our local Chinese restaurant's. A little too sweet for my taste though. Next time I'll up the heat and reduce the sugar but it really came out great. Thanks! Can't wait to try your other recipes. Never have I been able to successfully make egg drop soup like in the restaurants so that's going to be next. THANK YOU!
Your welcome, if you would like a little bit less sweet, add in a little bit more of the brown sauce that would reduce the sweetness.
See my comment above to just make the sauce for 1 lb of thighs above. It's a lot simpler. I worked out the amts. I'm an engineer.
you are the best! thanks for the great ideas thanks for sharing youre good knowledge about cooking. its very clear and easy to understand. just keep up the great work. may God bless you always 👼
Great Food, better than restaurant! 😉
Excellent video, very easy to understand and follow along. Thank you!
Thank the powers that be for you and this video. I needed a recipe fast. There's no way I was gonna attempt General Wang's Sausage.