🍗 How a Chinese Chef cooks Chicken Thighs (煎雞扒)!
ฝัง
- เผยแพร่เมื่อ 12 พ.ค. 2024
- Watch Daddy Lau teach us how to make pan-fried chicken thighs! This is the perfect recipe for a quick weeknight dinner that also happen to be the best chicken thighs I’ve ever tasted. Seriously.
🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/pan-f...
- If you're scared of getting splashed with hot oil when pan-frying, you can use a oil splatter screen, like this one: amzn.to/43QZQzc
👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau! Join the club: bit.ly/42tK8ZV
WATCH MORE
More Chicken Recipes: • 🤤 Chicken Wings: The C...
Popular Vegetable Recipes: • 🥦 How a Chinese Chef C...
🙏 SUPPORT OUR CHANNEL 🙏
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
/ madewithlau
👋 CONNECT WITH US 👋
/ madewithlau
/ madewithlau
/ madewithlau
/ madewithlau
🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you.
#chickenrecipe #chickenrecipes #chinesechicken #chinesechickenrecipe #chickenthighs #cookingathome #chinesechef #chinesecooking
🔗 LINKS MENTIONED 🔗
America's Test Kitchen: • How to Make the Best O... , • The Ultimate Air Fryer...
The Woks of Life: • How to Debone Chicken ...
ArnieTex: • Debone Chicken Thighs ...
Cooking with Chef Dai: • Easy way to debone and...
USDA: www.ars.usda.gov/ARSUserFiles...
Eat Simple Food: • Pan Fried Boneless Ski...
Low Carb Recipes with Jennifer: • Oven Baked Boneless Sk...
Kitchn: www.thekitchn.com/the-best-bu...
⏲ CHAPTERS ⏲
00:00 - Start preparing chicken
00:43 - On chicken thighs
01:46 - Debone & trim chicken thighs
03:00 - Prepare marinade
04:10 - Cut aromatics
04:54 - Marinate chicken thighs
05:58 - Coat chicken thighs
06:57 - Heat the pan & tips
08:27 - Add oil & start pan-frying
11:09 - Add aromatics
11:33 - On cooking wine
13:16 - Add final seasoning & reheating
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club: bit.ly/3OXCyUj
Get the full recipe: madewithlau.com/recipes/pan-fried-chicken-thighs
Cool channel I appreciate the effort you took to subtitle everything really well. I love to learn cooking from normal people who grew up with a different culture.
233457😂❤🎉😢😮😅😅😅😅😅😅
F.U.
@@granddaddy_funk that dude is not "normal people".
@Artumbre E. Elumani ∴ Supernal Things do you speak English? Please translate what you wrote.
"When you young people get home from work" -- that really warmed my heart! It genuinely feels like he cares about us. I love that.
...it's even better in Cantonese: "When you youthful friends (of mine) get home..." 😄
It would be true if most young people now only want to work from home or work at all. 🤣🤣
@@goodguyausaw that is even better! Thanks for the translation.
@@GracieSpacecadet You're welcome Gracie! I definitely think Grandpa Lau meant you btw ☺
He’s here for the sole purpose of earning some money.
Mate, your dad is an absolute, dead set legend... This just popped up randomly in my feed and I will now fall down the Daddy Lau rabbit hole for more amazing stuff!
thank you for the kind words!! hope you enjoy going down the rabbit hole :) excited to share with you!
Ditto!
Same here!
❤❤❤❤ DITTO!!!😊
agreed! daddy lau is an OG !!!! protect him at all costs!
I love how you are documenting your father's talent. It is the utmost form of familial respect. And for us, the viewers, his knowledge is priceless. Thank you so much!
Tell your dad he's doing a great service to humanity!!
As a canto speaker who lives away from home atm, its so refreshing and nostalgic hearing a cooking recipe in chinese, it's like watching my dad cook
This recipe is INSANE. So good. I have spent many recipes that take 3 times as long that don’t even come close to all of the different characteristics this dish has. Bravo. The wine step at the end is absolutely key. You can really pick up how it effects the dish
I've watched hundreds, maybe thousands, of cooking videos and this one is in my top ten all time. Thank you so much for producing this video and thank you Chef Lau for sharing his expertise with the world!
The best thing is he did not use the oven at all
@@user-ff2bb5ml7x What's wrong with using an oven?
wasting the energy and time.@@whatdothlife4660
I executed this dish tonight to what I felt was a mediocre fashion, and it was one of the best chicken dishes I have ever had. And so much brilliant knowledge explained in the video!
The inclusion of the whole family just makes this so much more interesting. Nicely done! 🙂
This is one of the most wholesome family cooking videos I've seen. Especially seeing the simple yet valuable knowledge being passed down to a new generation. ❤ Thank you for this feel good yet informative and educational video today.
I hate everyone trying to say wholesome in every comment
@@Justmebeingme37It is very wholesome though isn’t it?
Sugar is used u clown
Where is the "family" element? I see an older man cooking.
@@EMILYHERRERA Umm .. did you miss the parts where the father and son are working on this together? Or the part where they're all enjoying this meal at the family dinner table?
最近發現左呢個Channel，好中意劉爸爸去一路煮一路解釋點煮，令我諗翻起自己爸爸嘅感覺。仲有廣東話同繁體字真係好有親切感，希望你地可以一直咁拍落去！
好多謝您嘅支持！我地會繼續努力。老劉祝福您闔家健康快樂！
Man I know it's unlikely that anyone involved in the making of online food videos are really truthfully saying that whatever is contained in it is the best thing they've ever tasted, but this actually might be the best chicken preparation I've ever had. Thank you for sharing this.
Pro tip for ginger: if you are lazy - ehm, I mean, short on time - like me, or if you’re just not good at mincing ginger finely, grate it instead. “But wait!” you say, “every time I grate ginger it clogs the grater with strings!” Here’s the actual pro tip: *freeze the ginger first.* Then grate it frozen using a micro plane grater. It will produce perfect ginger snow that melts into ginger paste by the time it hits the bowl.
Your dad's insights and tips are just amazing. They turn affordable meals into feasts. Please send my gratitudes to him for showing us so many useful things. Greetings from Montreal.
I love the authenticity and honesty in this video. No edits or smart video effects makes it so refreshing. Family cooking is always the best. Thank you very much.
Although I can’t understand what the dude is saying, as I’m from the UK, I could listen to him tell us what to do all day! Thanks guys 😊
Your Dad was having the best time there -- cooking & passing along the Chef secrets ☺👍🏼
Evening out the thickness of the cut is genius! Your father does everything with meaning.
Dude, I never had much contact with my Dad as a youngster. Having Daddy Lau teach techniques and the recipe is such an enrichment. I enjoyed the family dinner setting at the end, as if I was part of your family too.
Trauma dump
I made this dish tonight and it was delicious! The directions were impeccable and easy to follow. This is a testament to what a great cook and teacher your father is. Thank you for sharing!
I love, love, love this channel. It’s so family oriented. The recipes look amazing.
Just made this as a novice cook and it turned out beautifully. I did make some changes:
-I added some crushed chili powder, red pepper flakes, and a little bit of paprika in the sauce, for just a bit of spice.
- I also didn't have oyster sauce, so I made do with a little more soy sauce
-Didn't have any wine, but I did have rice wine vinegar. I substituted that for the cooking wine and added a bit more sugar to compensate the extra bitterness.
Even with those changes it was great!
Great video!
So you changed the recipe entirely. Well done!
@EMILYHERRERA that's a good thing, there experimenting and seeing what they like
I learned so much from this video!! Thank you for creating this video, cooking with your Father, the family time truly touched my heart. More blessings and life to your awesome family!! I can smell it thru the computer for real!!
This channel is such a great resource - Chef Lau is a library of knowlege and I am so grateful he has decided to share it with the world.
Dad Lau is dropping some real nuggets of wisdom here. Loved that he explains everything like why he moves the chicken around, and which side to marinate first. You can also tell he really loves cooking. What a legend. Going to try this recipe soon - thanks for the tips, from Scotland!
Watched this channel for the first time, really enjoyed the format...so well done....subscribed....so awesome you are helping your Dad share his knowledge with us all....we all benefit ❤
When I watch your dad cook, I know it’s going to be a treat.
This has become one of my family favorites Mr. Lau, it is so good!! Thank you…❤
The first step by step of this process with explanation for something that I have messed up for years. Your father is a gift. Thank you.
The subtle techniques to cook the chicken thighs are 🔥🔥🔥such a talented chef!!
Thank you for sharing this man with us in such a masterful fashion. You asked all the questions I would want to know. The fact that this is your dad is extra awesome and I’m crying laughing at how you draw out his awesome character.
“I can use the stainless steel more aggressively!” Lol I love this man.
I’m so glad I clicked on this video. I found an instant new subscription.
I just discovered this channel and I’m so excited. I absolutely love getting the chance to see your dad prepare the recipe.
I've seen a lot of cooking videos and this is by far one of my top ten becasue your father expalins the nuances in cooking like adding the wine and covering it to keep it moist versus cokking it without wine and covered that would make it dry. He also has a great presence. Please thank him!
Thank you so much for this recipe. I made this for my grandmother and she said it was the best chicken she has ever had! Truly amazing
I have been cooking seriously at home for almost 10 years and your dad just showed me how to make bone in thighs work (de bone, butterfly and most importantly cross cut them)
Thanks Daddy Lau!
I've been frying/grilling my thighs all wrong; it makes so much sense to cut them like that.
Man watching this truly breakdown into that we are all the same but in our own unique way to us. Your mom and dad’s interaction reminds me so much of my parents… genuine it’s what we all need
I followed this recipe the other week and it was so good!! Thank you for sharing these recipes with us 😊
Came across this randomly last night and cooked it tonight I was so excited after watching the video. Was the best first pan fried chicken I've ever made! Thank you! I can't wait to cook my next recipe with you 🎉
Now I know why my pan frys always end up burning😮 Thank you Lau family; always on point with the 'why' and 'how'❤
I love watching and learning from people with so much knowledge. It's amazing to watch. I will be trying this for sure. It looked amazing.
Wow. So many excellent cooking tips in one video! Can’t wait to try this recipe - thank you!
Your family is so inspiring. Thanks for sharing such techniques. Its always best to hear it from our elders!
Made this tonight, it was very good! In the future I may cut the added salt down/out and just rely on the soy sauce, but the flavours overall were excellent. I love the family dynamic, and how clear the instructions are! The heating of the pan before adding oil is a trick I'll use in the future. Thanks so much!
Love the way you share this all togethet. Gives much more authenticity
Delightful!!! Thanks chef Lau and your wonderful family for this recipe. Best wishes to Y'all🙏
I stumbled across this video. It was wonderful to watch your dad cooking & listen to him describe the process. My parents & older brother who were born in China are now gone. I don't hear the Chinese Taishan language spoken anymore. I wasn't fluent anyway, understood more than I could speak, but even that was limited after I moved away from home. My mom spoke to us in Chinese & we answered back in English. My dad split on speaking to us in Chinese & English since he was more assimilated into American culture. That was growing up in America for us. Anyway, it was delightful for me to be able to understand at times what your father said. It reconnected me with my family. Thank you!
Yeah, it's really sad how so many Chinese parents never spoke Chinese to their kids. A lot of my Chinese American friends don't speak a lick of Chinese.... and now they all wish they did. It's a great way to lose your sense of identity and community. Which I guess is the point with a lot of Chinese parents.... they seem to want their kids to "assimilate" by erasing their cultural background. I don't agree with it...
I am forever grateful that my parents sent me to Chinese school every weekend and I spoke to them in Cantonese all through my life.
That being said, Mandarin is very important to know if you want to be part of the Chinese community and speak to other Chinese people. I am currently taking lessons in Mandarin. So if you ever feel like you wish to reconnect, a great first step would be to take classes!
@@user-tz9jh6pv2j Thank you for your comments. Yes, I think it was very common for immigrant parents to want their children to assimilate into American culture and blend into their adopted country. Sometimes us kids felt torn between the old ways my parents knew and then growing up as a first generation Chinese American.
It was very smart of your parents to keep you immersed in the Chinese language, both in the weekend school and household conversation. It is something that I can really appreciate now but didn't recognize the value of at the time.
Kudos, also, to you for taking Mandarin since it is completely different than Cantonese to my ear and might as well be Japanese! 🙂
Best video. I am Cantonese too. Love the way the video was presented. Your dad cooking is simple, basic and yet the dishes he cooks taste so yummy. I have tried a few of his dishes n now I am hook to his cooking. 👍
Lovely family too. God bless.
Always enjoy your dads cooking! He has so much knowledge and I appreciate his tips for making it easy! Love watching your family and the loving dynamics of all of you.❤️🇺🇸
Thanks for Sharing, I will certainly try this recipe. Your dad is pure class and your family are beautiful!!
Great video, thanks for sharing! Format, questions, answers were all on point
I saw this video yesterday & made this today and it was very very nice. It was light and tasty. Thank you very much. I WILL be making more and trying your other recipes. Just to say I found the instructions you gave very precise & clear. All the best to you and your family.
Papa Lau’s knowledge of cooking technics is outstanding! Thank him for sharing all his long life-earned knowledge with us!
Ya turns out this guy is Chinese Bill Nye
You are congratulating a man for using sewer oil in his fryer
@@yokotaashi Bill Nye is a fraud Daddy Lau is the real deal..
@sammicoporsammicopor a totally inappropriate comment, fool!
Watching you I feel so calm and inspired. I've cooked from scratch when young homemaker and now in my 80's looking for more simple ways. I loved watching Joyce Chen and Julia Child and now you. Thank you for your generosity in making these recipes and instructions printable. I will enjoy making this and bbq ribs I watched and printed earlier.
What a lovely family!!! Love this content. So wholesome!!!! Instant follow. Can’t wait to try this recipe. Thanks!!! 👍🏻
Hello from Malaysia!
Been watching your videos since the pandemic and learnt how to cook Chinese food at home with your dad's clear and simple instructions. Thank you.
My family has the same surname, with exactly the same Chinese character. But instead of being Cantonese, we are Hokkiens originally from Fujien Province, China. And although Hokkien is the family's mother tongue, we all speak Cantonese.
So good of you to put on visual record your dad's skill and experience as a Chinese chef. Not just as a legacy for your family but for all of us Chinese diaspora.
Gam Xia, Dor Jie, Xie Xie ❤
Wow, it looks so good! Good job! Thank you for this recipe and showing the right techniques of cooking!
That looks amazing, something so simple done so incredibly well. 👊🏼
Made this for the family the other day - the flavor was so wonderful we are still talking about it. Thank you Daddy Lau, you are a treasure! Would like to see your recipe for sauteed fish fillets with vegetables. Thank you so much.
Made with Lau....made with love. Really appreciate how your dad thoroughly explains each step of the cooking process. You can't go wrong if you follow his instructions. I would love to sample his hand.
I think his hand would be pretty tough. Maybe marinating in soy and shaoxing and cornstarch might help.
I have been cooking for so many years and I obviously still have much to learn. Amazing video. Thank you!
I've been watching and recooking your videos.
I really appreciate that these are not just recipes, but also contains tips and tricks to the cooking, like locking the moistures with flour to prevent oil splashing.
Thank you!
I liked it when Uncle Dad said “Da da da da!” When opening the lid to present his masterpiece ❤️
Your father still looks like the photo on your website of him as a young man. He really hasn’t aged. Must be all that great Chinese home cooking, fresh ingredients and of course, love in his life. Thanks for inspirational and educational videos.
So simple, perfect flavor layering technique. Shows that cooking can be flavorful while still being easy to do.
It seems a simple dish, but there are so many little things you can do to to make it taste the best. Thanks for sharing the knowledge!
Thanks for this and all the other recipes. Your dad's kind nature and happiness when he cooks and serves his family just make it all the more enjoyable to watch.
Chef Lau really gives so good cooking tips and advices that you don't hear anywhere else, it's crazy. And although he is a chef he always makes sure that he keeps everything so uncomplicated bc it seems like knows that ppl really don't want to fuss around too much when it comes to everything cooking related. Very much appreciated!
I made this tonight after discovering this channel yesterday. Excellent flavor, I forgot to turn down the heat when starting the chicken so the skin side was a little over cooked. Will definitely follow for more recipes and cooking tips.
I love the detailed explanations of the WHY behind each step. I'm a 29 year old that doesn't have many cooking skills, remembering why each step is important helps me to become a more innate cooker. Thank you for this high quality video
This chef teaches techniques, not just Chinese cooking!! ❤
Yes. And the theory behind what's being shown. This man really understands why he does what he does.
I love your channel! Your father is a master, and well deserving of documentation. The video production is perfect, and you always ask the perfect questions to ensure the audience is following along. Well done.
Thanks! Made this recipe tonight with was very easy and delicious!
already had chicken thighs defrosting in the fridge and came across this - i replaced the cornstarch with flour but the chicken still turned out delicious! thanks for sharing 😍
Aw i smile every time i watch the lau videos❤ not sure if it's the toisan thing or Cantonese thing,the fiesty tone and "of course you have to/of course you can't" tone part is just like i'm watching my grandpa nagging at us about not knowing this or that basics😂
Yes, he kind of reminds me of my Dad with the Toisan thing :)
loved the video, thank you for sharing that last moment. it was magical
Thank you for the tutorial. You can see your dad enjoys the art of cooking and has a lot of great ideas in his mastery. Thanks again. Gil
Having tried several of the recipes from this channel myself, this dude can COOK! Love the videos, guys. I never run out of new ideas thanks to channels like this.
he is amazing, i think he was a chief for over 50 years. so that help a lot
Your father's a food artist.thank you for the recipe😊😊
Love Dads skills!
I love this channel so much, your father is such a master chef and also a master teacher. I also love the in-depth explanations of the food science and the lovely view of your adorable family around the table. ❤
I can't describe how excited I am to try this way of making pan fried chicken. I have a very strong feeling that this will be my go to pan fried chicken recipe
Delicious!! Thank you for so many great tips. I'm a firm believer in coating what you're frying in corn starch. I've started using that instead of flour and everything I fry is so crispy and delicious.😊
This was a wonderful video, thank you for sharing generational knowledge with the public. The editing is also very well done, combining the post cooking debrief Q&A elements with the footage of the cooking process - 10/10
I fried 3 thighs with gluten free panko and 2 with cornstarch, my fam likes the panko breading better. We all liked the flavor of this dish and I really like how easy this is too make. It is going to be our regular from now on.
Just made this recipe today and it was delicious! Every time I make one of your recipes it always taste AMAZING and everyone loves it. The chicken was juicy and well seasoned and the sweetness of the onions complimented the chicken so well. Love how you always explain the reasoning behind the cooking techniques and ingredients like the cooking wine and cornstarch.
And you are beautiful and smart.
Now this is a cooking video!Fantastic!!
I just made this recipe, absolutely divine taste! Thank you for sharing 😊
ginger, soy sc, cooking wine, corn starch and choosing the dark meat make it really similar to karaage, the Japanese fried chicken (where they use mirin instead of shaoxing wine). I can tell this dish will be amazingly tasty from Mr. Lau marinade. especially the addition of onions at the end, genius!
yep jpnese uses mirin
I made these yesterday, and these thighs might just be the single best chicken dish I've ever cooked. I modified the recipe to use less salt (I'm hypertensive) and I didn't have oyster sauce, and it still came out outrageously delicious. Easily my new favorite way to eat chicken thighs, and possibly other cuts, I'll have to experiment to know for sure. :) Thank you, Daddy Lau and fam!
This guy makes me so happy....love this channel
I love this! Thank you yo your dad!!!🎉🎉❤❤
With so many comments, and so many views, you'll probably never see this comment; nonetheless, I just want to say that your family is beautiful, and your cooking tutorial and narration is excellent!
The food LOOKs amazing!
I am an Italian American and me and my friend Sal of 48 years, enjoy cooking Italian food. I also cook some Chinese dishes at home, like Shrimp with broccoli in the white sauce.
I enjoy eating chinese cooking. I can't wait to try this recipe. I wish you all the best that life has to offer, and much JOY and PEACE.
Thanks for sharing.
God BLESS all of you.
omg thats how my dad cooks them. Its one of the best dishes to have with rice and onions!
it's SO GOOD! one of my favorite easy recipes :)
Hands down one of the best “simple” preparations of chicken thigh I’ve ever tasted. This was awesome! Compliments to your dad.
Another brilliant recipe!!! ❤️🙏
I want to try making this this weekend. I had no idea when using a stainless steel pan to prevent sticking, I should heat up the pan first before adding oil! Thanks for the tip!
I learned that technique about a year ago, and threw away most of my aluminum/ Teflon pans. Now it's all cast iron, stainless steel and a carbon steel wok in my house. All pans that will last for generations. I couldn't be happier.
I've never been so captivated as I watch someone prepare a dish. Your dad is an amazing chef and teacher.
A blessing!
Thoroughly enjoyed learning with Pappa ❤
So many excellent practical points of wisdom in this one. Much appreciated!
Skin on, boneless thighs are my favorite. So versatile and difficult to ruin. Now, I just go back to ginger scallion noodles, and I am good. Thank you Daddy Lau. 😊
Though removing the bone isn't too much work, I just wish more places world just sell it prepared!
@@ardeitleoir In HK the frozen meat shops have frozen skin on deboned chicken thigh and leg in one piece imported from Brazil.
ingredients:
chicken thighs
onions
corn oil (make sure when youre putting the oil in the pan, heat it up enough before you put in the chicken)
marinade:
oyster sauce
light soy sauce
cooking wine (rice wine)
salt
sugar
white pepper
corn starch (2 tbsp)
ginger
Gracias for the recipe off the video! Bless you😊