What about a but cheaper against meal pack services like hello-fresh? I’d love to see some recipes to scale up and eat all week or use sous vide to make a few different meals ready to go.
@@AxxLAfriku i think you are delusional, your videos are not good at all, it makes sense to me that you get cyberbullied you seem like that type of guy
Honestly I looked at HelloFresh prices (Im in UK) and I was shocked how cheap it already is. 40£ for 5 days for two people? That is already not a lot. Its 4£ per serving. Sure you can do all this stuff at home but the point of HelloFresh is that its convinient so you pay for that. I dont work at HelloFresh lol I just looked at their prices.
it's always cheaper to buy local and make it all yourself. I see hello fresh as a jump-start for people that either can't decide what to cook, not in the mood for anything in particular, lack imagination for what they already have in house, or have less experience in a kitchen. NOTHING WRONG WITH ANY OF THOSE or with Hello Fresh, just as a Very Experienced Cook I can always whip up something if I'm in the mood for it. heck, I keep Sushi making stuffs on hand at all times because lacking anything else I can ramen or sushi the leftovers. just last week I did tuna salad sushi and fried chicken tendy with french fry sushi because I had leftovers but not enough of either for a meal.
Yeah if you actually live somewhere you can get stuff for these prices. Delusional at best I’ve lived across the us and never found stuff this cheap. Especially right now when inflation is up
I don't see a lot of comments of people saying they actually made it/tried it, but me and girlfriend made this last night step by step, and we're legitimately never ordering Chinese takeout again. It was so incredible. She already makes amazing Beef & Broccoli, so now we're set. I know Josh might not approve but I used canned diced pineapples in pineapple juice instead of a whole pineapple, but I can't imagine there was a HUGE difference besides texture. (the can was only 80 cents please don't yell at me lol)
Amortization is a thing, you realize. I'm assuming you plan on eating more than one meal over the course of your life. You amortize bulk goods over the life of the good. Accounting: it's what's for dinner.
I am from Hong Kong and I approve this, sauce just enough to be evenly coated on every piece is the perfect amount of sauce for a good sweet and sour chicken
I mention I'm from Hong Kong as the city is comprised of mostly Cantonese descendants and Cantonese cooking is common. IMHO apart from using chicken instead of pork, this is not very different from the Cantonese dish 咕嚕肉. Any fried meat in too much sweet and sour sauce is a failed McNugget dish.
@Hylia it's the canto cooking that's what it's way over west and that's why mainland dishes are generally different. Most Chinese say wtf but the canto Chinese know what's up.
used to be my favorite cooking channel but him singing more and more each video just makes me cringe every time and i can't appreciate these vids as much as i used to
I followed your lasagna vid and my entire family was extremely surprised with how good it turned out, my dad made a comment about me ( a 17 y/o boy) can cook and use kitchen ware so flawlessly then I reveal that I've been watching your vids for the past 3 years. Ty for making my lasaga perfect
Cooking is a lot easier than people think, but so rewarding. The reactions of friends and family when you make them food vs the boring Dai to day stuff most people eat is always amazing.
Just made this for my wife and two kids. I didn't fry the chicken, just grilled it and kids devoured it. Everyone loved this meal, it's going on the daily rotation. Thank u so much for this.
@@edwardmm737 nah, you can see that he has a set price of 10 cents per egg, and it wouldn't make sense for him to list the total price of the eggs but then the price per serving for other stuff
It's per serving say you make a dish, have it for dinner and the use the remainder for lunch at work or dinner over the next 3-4 days. Sounds a lot better than paying at least $10 per meal every night.
Sweet and sour chicken actually isn't americanized. It's a common dish to find in Hong Kong and Southern China called 咕嚕肉-”goo low yolk". Though I think when ketchup was invented, original recipes switched from tomato paste to ketchup but yea other than that this is authentic Chinese food -unlike orange chicken😂
The original recipes used Chinese hawberry (shanzha/山楂 in Mandarin) for the sweet and sour flavor. Chinese Cooking Demystified did a good video on the matter.
if he grabbed random people off the street I could see that (ok, even if he did start with Vikram) Joshy: Hey you, wanna learn how to cook *insert dish of the week here*? Stranger: do I have to pay for it? Joshy: No, I run a youtube channel and they are paying me ... I mean they are paying for all the ingredients. stranger: Sure, I'm game!
After all the recipes I've tried and of all the convenience-products I forced down my throat...finally a sweet n sour sauce that doesn't lose all taste except for the vinegar when heating up. Cooking this made my day. BtW: I was really happy to finally see a youtube-cook mentioning metric measurements for the recipes. They're not in the recipe on the website, so I guess I'll rewatch the video in slow motion and add them to my notes.
love your show Joshua. My father always taught me you MUST wash the cutting board between veg and meat, no matter which order. The reasoning is that dirt from your veg prep could theoretically get into your meat.
i'll always do the veggies first then meat. If everything will end up cooked, then I normally don't wash the cutting board but after only after finished cooking.
Sweet and sour chicken is just the American version of Cantonese sweet and sour pork. Pro-tip if you wanna reduce oil splashing and/ or the chicken from sticking together in a big clump, add the chicken to the oil around the sides of the wok and not in the center. the chicken will naturally move toward the center when added around the sides, but by the time it has reached the center the batter will have cooked enough that it won't stick to the other pieces.
Also the traditional Cantonese version doesn't have an actual batter, it's basically just coated in corn starch and it doesn't have this ridiculous KFC like crust. 😂
@Axel Lessio it's still a pretty thick coating of corn starch though for 古老肉. Another version of sweet and sour pork 糖醋里脊 is always battered. So I give him a pass on that.
@@wwlee5 That wouldn't be surprising. Taiwan has a rather diverse mix of dishes with influences from mainland China, Hong Kong, the US, Japan, and even Korea - not to mention the already delicious local cuisine.
@@leecarter2356 No kidding. Northern Chinese, Hunan cuisine (I've met way too many Hunan migrants in Taipei whom mostly have departed), Korean, Japanese, and Italian food are probably the most popular in north Taiwan, but the taste has been acquired in the south as well...hence the unfamiliarity with the cuisine their grandma and grandpa ate like the big fat eggroll called lumpia or Bak-Kut-Teh. In 1960, the grain consumption was 90% rice with any wheat being 99.9% imported. As of 2017 last time I checked, it was 50% rice and 50% wheat and other grain with wheat being 99.9% imported -- Taiwanese consider dumplings as traditional but it's not traditional before 1949, instead it's the wontons or called pian-sit in China and Taiwan. Beef is 90% imported and that consumption level has grown significantly -- thanks to the Hui-Muslim invented beef noodle soup (there is a favorite Hui noodle soup shop in Taipei I like). There are Cantonese restaurants but not so popular and they don't quite taste the same as in Hong Kong, in New York City Chinatown, or the way I cook it but the street stalls selling sweet-and-sour pork ain't bad.
I've been watching you since your channel was way under a million subs, and I'm so happy for you. I knew it would be huge! The growth in your presentation style has been really impressive.
Hey Josh, I really love what you are doing, you make these videos with just as much passion as when you make your dishes, its opens up a new perspective for me personally, and almost having my title of being a legal adult🤦♀️, it does inspire me to reach for my passions and just run for them, Ive gained a better mental health from putting myself into what i do whether it be my day job or me cleaning my kitchen, I’m sure you brighten a lot of peoples days, we appreciate you Josh!
Cooking tip: you can roll the chicken through some salted flour and fry it instead of deep frying it with batter. Easier and less of a mess. Tastes really good as well😊
People often forget that the price for takeaways like these is not for the ingrdients but for the time that you don't have to spend cooking the meal. Anyways this looks super simple and super tasty so big thumbs up!
Most people that make this excuse usually don’t have very valuable time to begin with. Unless you make 200k per year or more, it’s a pointless argument
@@namegoeshere1 this is such a braindead take. Just because you dont earn 200k+ suddenly mean you should have all the free time in the world. People got other sH*t to do besides work and slave their life away.
Josh’s videos are what some of our minds sound like when we’re cooking. Thought I needed therapy but it turns out I just need to stop using prepackaged garlic 👍
1.38- Tomato 0.60- Green bell peppers 0.30- REd onions 0.63- Pineapple 1.03- Boneless Skinless Chicken thighs 0.001- Salt 0.02- 2tbsp of sugar 0.07- 3.5 table spoons of ketchup 0.21- 1/2 cup pineapple juice 0.20- 3 table spoons of Rice Wine vinegar 0.06- 2 table spoons of Corn starch 0.10- 3/4 cup AP flour 0.06- 2 tablespoons of corn starch 0.01- 1 teaspoon of baking powder 0.01- 1/2 teaspoon of baking soda 0.06- 1/2 cup of AP flour 0.14- 3 cloves of garlic Cost of Rice and oils, both for frying and mixing into batter not accounted for. total cost $4.881 So if it's $1.58 per person then that means that pot can feed 3 people which is subjective to the appetite of the people eating. Also it's mildly annoying that he chose to round it to 1 dollar instead of 2 dollars as the amount stipulated is 1.58 dollars. But great recipe nevertheless.
true lolol you can make any dish and divide it into tiny little 'portions' to be able to call it cheaper it annoys me a lot as well even though I try to understand.. Also, I'm not from the U.S. the ingredients he uses are actually quite expensive here, like 0.63 for a pineapple?? a dollar for chicken?? woah, but well i understand its not targeted at me haha
Okay look I appreciate the series, but in what world are you getting boneless skinless thighs for $1.03/lb??? At my local grocer it’s at LEAST $1.99 in the massive value packs for boneless skinless thighs.
easiest is to get bone in skin on and just debone it. even here in Cali where meat is expensive as hell they always have a sale on either thighs or breasts for $0.99/lb but they are bone in which isn't a problem if you can break it down.
You seem to be having more and more fun with your videos and that's really nice to see. You've got a great personality and it makes the time watching your videos fun and entertaining. Thanks for the laughs and the great videos.
I’ve made this recipe quite a few times now but yesterday I tried doing a healthier version by air frying the chicken and it was still really delicious! I also put the batter ingredients in a large ziplock bag with the chicken for easy coating and cleanup.
Okay, Josh...here's the deal. It's my Friday today, and I got the next three days off. I'm gonna make this dish, see? And maybe, just MAYBE, my wife MIGHT get a taste of it. If it all goes well, I will let you know in a few days. I'm pretty sure I'm going to have a GREAT weekend....and yes, I have plenty of beer.
To up the game of the your dinner with your lovely lady you could make the chicken extra crunchy by tossing the chicken in cornstarch before you put it in the batter :)
I made this recipe and it was lovely. The presses is complicated if you don't prep, I would suggest having everything "ready to pour" I made that mistake and it took me a lot longer with stress. Apart from that. I was very pleased
When I was in Peru, we cooked a dish like this in a thai restaurant It was called Bowl Thai Gai, but it had passion fruit sauce, sriracha At the end we put diced avocado and mango
I have a personal fry machine that holds a gallon, but before that I just used cast iron and about a quart or so. 99% of the time if you do not burn the oil you can reuse it later. I also filter my oil after every use so it doesn't get nasty, and when it's no longer clear I dispose of it. IF what you are frying is thin enough you can get away with half an inch or so, so not a lot of oil
Especially for fried chicken which leaves a fuck ton of itty bitty burnt flour in the bottom and makes it stinky af so you can't even reuse it cause you don't consume a gallon of oil a day
You can make sweet and sour chicken or pork without frying, you coat the meat with some flour than you sear in just a bit of hot oil, then make it like a stew and add the sauce at the end. It’s even better.
That's what is so awesome bout cooking you could easily just fry the chicken unbattered in tiny amounts of oil, but I'm like you I'd love to do this but just the oil and batter turns cooking this into more of a chore. So I only do fried stuff once a month probably good for my health as well.
Made it for dinner tonight and it was a hit....my wife and two sons loved it...awesome! Your passion to teach us great different ways to cook is a gift.... thank you ...your fans from Toronto Canada...cheers 🇨🇦🇨🇦🍷🍺🇨🇦🇨🇦
Tried the recipe and the flavors were amazing and super familiar, we had an issue where our thighs were fully cooked but our breading got so soggy so quick in the sauce!
Just love the sheer number of shameless plugs for your book! Don't worry I've pre-ordered mine and a few extra for others who may not want one but are getting one!
Hi Joshua, I really like your videos, and I am always thrilled to see the next one. I want to suggest a new "kind of" series for you. What about a "but healthier" series? This way you can present very tasty food, which is healthier than the regular burger. Being honest, If I only eat stuff from your channel I may be a very huge guy already ^^
great video and pretty accurate (coming from an asian)! i would personally cut the pineapples a little bigger for the extra juiciness. if you’re not into the mess from the batter, you could totally wrap the meat with vietnamese rice paper rolls and pan fry them which would also guarantee the crispiness on top of the minimal mess - also pretty inexpensive :)
I think it would be interesting to see a behind the scenes perspective on how he comes up with the prices on these videos. I'm sure it isn't easy. With each state having a different CPI, I'm sure that the prices could vary greatly depending on where you're at, especially if you're in a more remote location and need to order ingredients. Great videos by the way!
I'm in the Netherlands, buying the stuff rn, costs me about 7.50 euros for everything minus stuff like flour and water and such. About €1.80 per portion for the 4 peole I cook for. Easily doable yea
@kierra96 Some of his older videos actually listed a "price if you don't have the full item", but I'm not sure why it's not there anymore. I agree, that would be qiite helpful
Just made it, super good! Only thing I might suggest is dropping down to 2 tbsp of vinegar vs the 2 that's recommended. Other than that... WOW! SOOO GOOD! Thanks Josh!
I just made this. Took about an hour and a half start to finish. A couple of the measurements in the written recipe were obviously off (the tempura batter needed like double the water), but its good. definitely not as quick and painless as it was made out to be
The amount of glorious singing in this man’s videos is slowly increasing XD Eventually the next video will be only singing, even when he opens the cabinet
So I like this video. I'd like to explain why and suggest what I would like to see more of. The veggies can be bought individually, the chicken is all used, and everything else has a very long shelf life so food isn't wasted. For future videos I personally would like to see recipes that have low food waste to save money. So avoid foods that have a low shelf life unless you use most/all of it. For example, don't have us buy a carton of buttermilk when we use 1 tablespoon. Also avoid items that aren't used much like truffle oil or oyster sauce. Pastas are good because it's meat, sauce and spices because you use all of it and spices have a long shelf life. Stews are also good because it's easy to use all your liquids and dairy products. If you can manage to find one pot meals that would be icing on the cake. Love your stuff, keep doing what you do.
Ingredients that "aren't used much" really depends on what type of cuisine you cook. If you cook alot of Chinese food, you'll use oyster sauce at least once a week. And leftover buttermilk can be used to make biscuits for a weekend breakfast 🤷 all just perspective and using what you have
@@livethelife4833 I agree, however that makes you buy more ingredients for the new recipe where you will have even more waste than when you started. Now if he has a 2 in 1 where he shows two meals you can make, when combined, equals no waste, I would love that as well.
I've got a real challenge for Josh! "But easier." Come up with recipes that are less time consuming than driving to the fast food restaurant (but he has to include clean up afterwards)
I desperately need to know where one can purchase a pound of boneless, skinless, chicken thighs for a dollar...Like, did the Dollar Tree start selling raw chicken (and could I actually trust it)? The cheapest I've ever seen it is around 3.99 a pound, and that's at Walmart, not the foofy wine mom grocery stores.
Yea this is click bait. The only time you can get chicken that cheap is if it’s close to expiration or on sale. This isn’t what normal people would be buying.
personally I never buy chicken above $0.99/lb. Even here in California with prices through the roof either Von's or Ralph's will have like whole thighs, split breasts, or whole roasters on sale for that price. As long as you aren't getting organic, boneless, skinless, pre-sliced, free range chicken it's not that expensive.
When i watch videos i am always to lazy to give a like, but when i hear Joshua's falsetto, i am always obliged to give a like because it is just too good of a voice
I was making this recipe the other day and was like "I don't like the larger pieces he uses, so I'm gonna look for a different recipe" only for it to dawn on me that I could have chopped the pieces smaller. Sometimes the level of my brain farts amazes even me.
Yeah the prices here are insane compared to other countries. I've had it in germany for like 4 euros from some small street place and it was better than any i had in switzerland
Anddddd he didnt not count ketchup, flour, pinaple juice , baking soda, baking powder, corn something, and rice in to the price... its probably like 6$ without taking into account the half liter of oil. He makes fake number and fake titles to get attention
@@-e6195 Why would he count ketchup, flour, baking soda, baking powder, corn starch, rice, corn syrup, oil and rice. Most if not all you should already have in your house as all of those products are used for a lot of different things.
things i have never understood for as long as i've been watching this series: why not just film the "order it for this much" "make it for this much" segments *AFTER* calculating how much the dish will cost in both scenarios...
@@Charlesxo Yeah, but salt costs money whether you had it in the pantry already or not. Plus, where does someone draw the line of what is and isn't a staple in someone's pantry? Salt is a fairly universal ingredient, but there's a lot more that could be questionable. I think that he should have a cost breakdown of all the ingredients first, then maybe if he felt it was necessary, how much it would cost if you had all of what he considered staple ingredients already.
I call shenanigans! What crazy alien planet do you live on where any form of chicken (let along boneless, skinless thighs) is $1.03/lb?! Regular whole thighs are closer to $2/lb, and the prepared thighs like shown in the video are more like $3/lb. Still a good video, but the pricing ends up being almost double per serving once you factor in the fact that most of the other veg prices are off as well. Plus, the not insignificant cost of the oil was just ignored completely.
I agree with this somewhat, he may be using bulk prices, I checked because I didnt realize how much I myself have been paying per pound of chicken lol. I'm sure he is buying bulk as well because hes cooking massive amounts of food for this channel. And in that case the amount of oil would be pretty insignificant. Who knows, but it's definitely way off from what I would pay to make this
Glad I wasn’t the only one to miss that. They can be bought at Walmart in the biggest pack for $2/lb but I haven’t seen any lower than that. Why even spout the nonsense if no one can find them at that price? One would be hard pressed to find even a green bell pepper at that price too.
6:25 "What should a classic Sweet and Sour have? It should be Sweet, and it should be Sour. Alright." I remember when i was a kid, and whenever we would go to any fast food place I would instantly go for chicken nuggets, french fries, and 2 things of Sweet & Sour sauce. My brother once asked me why I always went for that sauce. I simply told him because I'm weird, and I think it goes good with chicken. He then asked to try it. In his words, "That's neither sweet, nor sour. that's just bad." To be fair, I only really liked Wendy's, and I think that one was like McDonald's or something. Was brown and weird.
I'd very much appreciate some time estimates in this series (even if they assumed some experience with cooking). Time is money so I can't consider it conclusive without that information.
For this I'd say it would take the average person that uses the kitchen about an hour to prepare the meal, maybe up to an hour and a half depending on how lazy you're feeling, if your electricity supply is a bit weaker and takes longer to heat up the oil and so on. You also need an additional hour or preparing the night before the chicken for curing, sure it only takes a few minutes to do it but you still need to plan ahead. Then there are the dishes to do afterwards, he used quite a bit here than just a single wok like he claims, so that would take another 10 minutes to do. From the time you start preparing the dish to you've made it, eaten it and done the dishes, it can easily turn into a 2 hour venture depending on how lazy you ate feeling, but could be an hour and a half if you're more time efficient and skilled. Again just eyeballing it.
Made this for my family last night. Went down a treat! Unfortunately I can't eat pineapple so I made a separate batch for myself but still came out delicious! Thank you Joshua for this awesome recipe!!
@@Maryam-lz1bh The 1st sauce I made had the juice, the batch I made myself was substituted with orange juice to keep the tang in it. Kind of made it Orange chicken but still had awesome flavour and my partner said it didn't taste that much different.
The sun doesn't go away, the clouds just wanna see what papa's cooking
the sun will get fat after that.
@@TheSlavChef Then it'll implode and the super nova begins
His videos look chronically gloomy anyway 🥴😵💫
Omg idk if all these poeple keep spamming links and are bots or people just share random videos or their own to promote themself
@@Hoogus yeah, I'd never click a video on a yt comment. Too sketchy
What about a but cheaper against meal pack services like hello-fresh? I’d love to see some recipes to scale up and eat all week or use sous vide to make a few different meals ready to go.
HELP!!! Everybody at my school cyberbullies me because they say me good good GOOD videos are extremely BAD!!! Please help me, dear nell
@@AxxLAfriku i think you are delusional, your videos are not good at all, it makes sense to me that you get cyberbullied you seem like that type of guy
Honestly I looked at HelloFresh prices (Im in UK) and I was shocked how cheap it already is. 40£ for 5 days for two people? That is already not a lot. Its 4£ per serving. Sure you can do all this stuff at home but the point of HelloFresh is that its convinient so you pay for that. I dont work at HelloFresh lol I just looked at their prices.
it's always cheaper to buy local and make it all yourself. I see hello fresh as a jump-start for people that either can't decide what to cook, not in the mood for anything in particular, lack imagination for what they already have in house, or have less experience in a kitchen. NOTHING WRONG WITH ANY OF THOSE or with Hello Fresh, just as a Very Experienced Cook I can always whip up something if I'm in the mood for it.
heck, I keep Sushi making stuffs on hand at all times because lacking anything else I can ramen or sushi the leftovers.
just last week I did tuna salad sushi and fried chicken tendy with french fry sushi because I had leftovers but not enough of either for a meal.
@@AxxLAfriku dude. Please. It doesn't work. Everyone thinks you are annoying
But cheaper is by far the most helpful series. Thanks Josh.
Helpful during Uni
its quite good indeed.
Cheaper in US ;-)
Yeah if you actually live somewhere you can get stuff for these prices. Delusional at best I’ve lived across the us and never found stuff this cheap. Especially right now when inflation is up
The price feels way too unrealistic. He doesn't even tell us how many servings he got out of those ingredients.
I don't see a lot of comments of people saying they actually made it/tried it, but me and girlfriend made this last night step by step, and we're legitimately never ordering Chinese takeout again. It was so incredible. She already makes amazing Beef & Broccoli, so now we're set. I know Josh might not approve but I used canned diced pineapples in pineapple juice instead of a whole pineapple, but I can't imagine there was a HUGE difference besides texture. (the can was only 80 cents please don't yell at me lol)
“Hey man, can i get 2 tbsp of salt?”
“Yeah bro that’ll be a tenth of a cent”
It’s not even a a tenth it’s a Hundredths XD
lmao
Like I don't think things work like that
You still need to buy it in full.
@@dropoutmajor whoooooooooooooosh
@@bananaboy8173 $0.001 is a tenth of a cent
Amortization is a thing, you realize. I'm assuming you plan on eating more than one meal over the course of your life. You amortize bulk goods over the life of the good.
Accounting: it's what's for dinner.
I am from Hong Kong and I approve this, sauce just enough to be evenly coated on every piece is the perfect amount of sauce for a good sweet and sour chicken
sounds enough to convince me, who the fuck would want to gain clout by faking being from hong kong so this is trust worthy
I mention I'm from Hong Kong as the city is comprised of mostly Cantonese descendants and Cantonese cooking is common. IMHO apart from using chicken instead of pork, this is not very different from the Cantonese dish 咕嚕肉. Any fried meat in too much sweet and sour sauce is a failed McNugget dish.
@Hylia it's the canto cooking that's what it's way over west and that's why mainland dishes are generally different. Most Chinese say wtf but the canto Chinese know what's up.
@@philklc Yeah i'm from hong kong too and i immediately thought this was some kinda variation on 咕嚕肉
We are slowly but surely getting closer to a vid where Josh is singing the entire time.
And its horrible
The singing stopped being funny months ago.
I have to agree with everyone who replied the singing is awful.
the singing and wierd noises and pap shit make me want to to unsub
used to be my favorite cooking channel but him singing more and more each video just makes me cringe every time and i can't appreciate these vids as much as i used to
I followed your lasagna vid and my entire family was extremely surprised with how good it turned out, my dad made a comment about me ( a 17 y/o boy) can cook and use kitchen ware so flawlessly then I reveal that I've been watching your vids for the past 3 years. Ty for making my lasaga perfect
proud of u bro
what a legend
Nonono you made it yourself. Don't strip yourself off the credit man. Good luck :)
Lasaga
You are cool
Cooking is a lot easier than people think, but so rewarding. The reactions of friends and family when you make them food vs the boring Dai to day stuff most people eat is always amazing.
Just made this for my wife and two kids. I didn't fry the chicken, just grilled it and kids devoured it. Everyone loved this meal, it's going on the daily rotation. Thank u so much for this.
But Cheaper episodes be like "So you're gonna start with a pound of wagyu beef ($0.40) and 12 eggs ($0.10)"
Fr though, where does he get 1 pound of chicken FOR JUST $1.03
He's talking about per serving. Still, I agree
@@edwardmm737 nah, you can see that he has a set price of 10 cents per egg, and it wouldn't make sense for him to list the total price of the eggs but then the price per serving for other stuff
It's per serving say you make a dish, have it for dinner and the use the remainder for lunch at work or dinner over the next 3-4 days. Sounds a lot better than paying at least $10 per meal every night.
@@bokocop5725 $0.001 a pinch of Salt
Sweet and sour chicken actually isn't americanized. It's a common dish to find in Hong Kong and Southern China called 咕嚕肉-”goo low yolk". Though I think when ketchup was invented, original recipes switched from tomato paste to ketchup but yea other than that this is authentic Chinese food -unlike orange chicken😂
I was going to say it's 糖醋排骨 from Taiwan😂
The original recipes used Chinese hawberry (shanzha/山楂 in Mandarin) for the sweet and sour flavor. Chinese Cooking Demystified did a good video on the matter.
Oooooo! Cool, I learned something new today👍
Sweet and sour pork also found in Korea (a dish brought in from China like ja Jeung mein)
It's good!
5:23 That piece of chicken in the middle of the screen looks like a bear laying on its back to me and that's quite adorable.
It doesss
Wth it does. 🤌
Wow - a human with true vision
Lmao 10/10 does look like a bear
We need a show where Vikram learns to cook.
"Sweet and sour chicken, but Vikram"
if he grabbed random people off the street I could see that (ok, even if he did start with Vikram)
Joshy: Hey you, wanna learn how to cook *insert dish of the week here*?
Stranger: do I have to pay for it?
Joshy: No, I run a youtube channel and they are paying me ... I mean they are paying for all the ingredients.
stranger: Sure, I'm game!
T h i s
Absolutely agree
Sweet and sour Vikram?
Man, I appreciates this series. Useful stuff. So many channels these days: “I made the world’s most expensive whatever the fuck for some reason”
After all the recipes I've tried and of all the convenience-products I forced down my throat...finally a sweet n sour sauce that doesn't lose all taste except for the vinegar when heating up.
Cooking this made my day.
BtW: I was really happy to finally see a youtube-cook mentioning metric measurements for the recipes. They're not in the recipe on the website, so I guess I'll rewatch the video in slow motion and add them to my notes.
love your show Joshua.
My father always taught me you MUST wash the cutting board between veg and meat, no matter which order.
The reasoning is that dirt from your veg prep could theoretically get into your meat.
Just wash the veg before you cut it 🤓 or don’t worry about it
i'll always do the veggies first then meat. If everything will end up cooked, then I normally don't wash the cutting board but after only after finished cooking.
I wanna make a joke about not putting your 'meat' on the cutting board... but joshy shows you his butt enough in the videos soo...
Sweet and sour chicken is just the American version of Cantonese sweet and sour pork. Pro-tip if you wanna reduce oil splashing and/ or the chicken from sticking together in a big clump, add the chicken to the oil around the sides of the wok and not in the center. the chicken will naturally move toward the center when added around the sides, but by the time it has reached the center the batter will have cooked enough that it won't stick to the other pieces.
Also the traditional Cantonese version doesn't have an actual batter, it's basically just coated in corn starch and it doesn't have this ridiculous KFC like crust. 😂
@Axel Lessio it's still a pretty thick coating of corn starch though for 古老肉. Another version of sweet and sour pork 糖醋里脊 is always battered. So I give him a pass on that.
I guess the Taiwanese must love the Americanized version of sweet sour chicken. You can find it in Taiwan even frozen food section.
@@wwlee5 That wouldn't be surprising. Taiwan has a rather diverse mix of dishes with influences from mainland China, Hong Kong, the US, Japan, and even Korea - not to mention the already delicious local cuisine.
@@leecarter2356 No kidding. Northern Chinese, Hunan cuisine (I've met way too many Hunan migrants in Taipei whom mostly have departed), Korean, Japanese, and Italian food are probably the most popular in north Taiwan, but the taste has been acquired in the south as well...hence the unfamiliarity with the cuisine their grandma and grandpa ate like the big fat eggroll called lumpia or Bak-Kut-Teh. In 1960, the grain consumption was 90% rice with any wheat being 99.9% imported. As of 2017 last time I checked, it was 50% rice and 50% wheat and other grain with wheat being 99.9% imported -- Taiwanese consider dumplings as traditional but it's not traditional before 1949, instead it's the wontons or called pian-sit in China and Taiwan. Beef is 90% imported and that consumption level has grown significantly -- thanks to the Hui-Muslim invented beef noodle soup (there is a favorite Hui noodle soup shop in Taipei I like). There are Cantonese restaurants but not so popular and they don't quite taste the same as in Hong Kong, in New York City Chinatown, or the way I cook it but the street stalls selling sweet-and-sour pork ain't bad.
But cheaper is just simply so helpful for anyone on a budget, thanks mate!
0:44 "Let's go!"
Great job Vikram
+
Thanks for the ingredients in the description Josh
I've been watching you since your channel was way under a million subs, and I'm so happy for you. I knew it would be huge! The growth in your presentation style has been really impressive.
Josh really took that Onion “1 pot, 3 trays, 17 bowls, 46 spoons” literally
I know exactly what you're talking about which is exactly this video
I too know exactly what you're talking about and it's hilarious.
Anyone got a link? Love The Onion but don't think I've seen this one somehow!
@@Asiliea here:
th-cam.com/video/NGgpSWcaV1U/w-d-xo.html
Im proud of being here and witness the transition of this channel from the best cooking channel on youtube to a fucking disney musical.
I just love how that one red bell pepper in 4:58 decided to yeet itself
Hey Josh, I really love what you are doing, you make these videos with just as much passion as when you make your dishes, its opens up a new perspective for me personally, and almost having my title of being a legal adult🤦♀️, it does inspire me to reach for my passions and just run for them, Ive gained a better mental health from putting myself into what i do whether it be my day job or me cleaning my kitchen, I’m sure you brighten a lot of peoples days, we appreciate you Josh!
Cooking tip: you can roll the chicken through some salted flour and fry it instead of deep frying it with batter. Easier and less of a mess. Tastes really good as well😊
No way, batter is the only option in my kitchen!
The adverts at the beginning are almost my favourite part of the video, I'm almost convinced to buy the book
Dafaq u mean almost convinced, how can you do this to papa, I bought his book as soon as I heard about it!
People often forget that the price for takeaways like these is not for the ingrdients but for the time that you don't have to spend cooking the meal. Anyways this looks super simple and super tasty so big thumbs up!
Most people that make this excuse usually don’t have very valuable time to begin with. Unless you make 200k per year or more, it’s a pointless argument
@@namegoeshere1 this is such a braindead take. Just because you dont earn 200k+ suddenly mean you should have all the free time in the world. People got other sH*t to do besides work and slave their life away.
Josh’s videos are what some of our minds sound like when we’re cooking. Thought I needed therapy but it turns out I just need to stop using prepackaged garlic 👍
1.38- Tomato
0.60- Green bell peppers
0.30- REd onions
0.63- Pineapple
1.03- Boneless Skinless Chicken thighs
0.001- Salt
0.02- 2tbsp of sugar
0.07- 3.5 table spoons of ketchup
0.21- 1/2 cup pineapple juice
0.20- 3 table spoons of Rice Wine vinegar
0.06- 2 table spoons of Corn starch
0.10- 3/4 cup AP flour
0.06- 2 tablespoons of corn starch
0.01- 1 teaspoon of baking powder
0.01- 1/2 teaspoon of baking soda
0.06- 1/2 cup of AP flour
0.14- 3 cloves of garlic
Cost of Rice and oils, both for frying and mixing into batter not accounted for.
total cost $4.881
So if it's $1.58 per person then that means that pot can feed 3 people which is subjective to the appetite of the people eating.
Also it's mildly annoying that he chose to round it to 1 dollar instead of 2 dollars as the amount stipulated is 1.58 dollars.
But great recipe nevertheless.
true lolol you can make any dish and divide it into tiny little 'portions' to be able to call it cheaper it annoys me a lot as well even though I try to understand.. Also, I'm not from the U.S. the ingredients he uses are actually quite expensive here, like 0.63 for a pineapple?? a dollar for chicken?? woah, but well i understand its not targeted at me haha
What tomato tho
How much calories do this recipe has
I'm sure if you didn't use Heinz for the tomato sauce you could get it lower 😅 but.... its gotta be Heinz!
Josh: „Three pounds of chicken thighs - 0.10 cents per serving“
Me living alone: 🥲
The thighs are expensive, but you can use it for the next 3/4 meals, so its still cheaper overall.
Buy frozen thighs, cheap and you don't have to use them all at once.
Okay look I appreciate the series, but in what world are you getting boneless skinless thighs for $1.03/lb??? At my local grocer it’s at LEAST $1.99 in the massive value packs for boneless skinless thighs.
At least $2.49 in my area.
I'm in Canada and a pound of that would be at LEAST $6 if on sale
And lets not talk about the quality and living conditions of the chicken...
easiest is to get bone in skin on and just debone it. even here in Cali where meat is expensive as hell they always have a sale on either thighs or breasts for $0.99/lb but they are bone in which isn't a problem if you can break it down.
Yes $1.99/lb is sometimes the sale price at Sprouts or it’s what I see at Sam’s Club. And I’ve never seen a pineapple this cheap in my life.
it’s always absolutely hysterical to me to think about josh filming this before he knows the numbers…. he just has so much faith lol
You seem to be having more and more fun with your videos and that's really nice to see. You've got a great personality and it makes the time watching your videos fun and entertaining. Thanks for the laughs and the great videos.
I’ve made this recipe quite a few times now but yesterday I tried doing a healthier version by air frying the chicken and it was still really delicious! I also put the batter ingredients in a large ziplock bag with the chicken for easy coating and cleanup.
The moist and penetrate get over yourself earned a subscription. That was *solid*.
Okay, Josh...here's the deal. It's my Friday today, and I got the next three days off. I'm gonna make this dish, see? And maybe, just MAYBE, my wife MIGHT get a taste of it. If it all goes well, I will let you know in a few days. I'm pretty sure I'm going to have a GREAT weekend....and yes, I have plenty of beer.
To up the game of the your dinner with your lovely lady you could make the chicken extra crunchy by tossing the chicken in cornstarch before you put it in the batter :)
Wow! I Like The Name “Mike Sensei” Makes me in “Full Power!”
I wanna comment for the sake of update
@@ShuriShogun or you Potato starch cause it's better than flour :3
Good luck!
i don't normally buy TH-camr merch, but I feel compelled to reward a winning attitude and interesting personality. might actually buy it.
I would love to see a one-week variety meal plan for two where you don't have any waste e.g. you use a whole chicken throughout the week
I made this recipe and it was lovely. The presses is complicated if you don't prep, I would suggest having everything "ready to pour" I made that mistake and it took me a lot longer with stress. Apart from that. I was very pleased
If he ever did a but cheaper on pepper steak my soul will leave this plain. It is my favorite food.
When I was in Peru, we cooked a dish like this in a thai restaurant
It was called Bowl Thai Gai, but it had passion fruit sauce, sriracha
At the end we put diced avocado and mango
sounds delicius! what was the dish called if it has a name?
@@MariaGiles bowl thai gai
I hate having to fry stuff just because of how much oil I have to use. Mass quantities of oil is a pain to deal with.
I have a personal fry machine that holds a gallon, but before that I just used cast iron and about a quart or so. 99% of the time if you do not burn the oil you can reuse it later.
I also filter my oil after every use so it doesn't get nasty, and when it's no longer clear I dispose of it.
IF what you are frying is thin enough you can get away with half an inch or so, so not a lot of oil
Especially for fried chicken which leaves a fuck ton of itty bitty burnt flour in the bottom and makes it stinky af so you can't even reuse it cause you don't consume a gallon of oil a day
You can make sweet and sour chicken or pork without frying, you coat the meat with some flour than you sear in just a bit of hot oil, then make it like a stew and add the sauce at the end. It’s even better.
You can filter the oil and use at other times.
That's what is so awesome bout cooking you could easily just fry the chicken unbattered in tiny amounts of oil, but I'm like you I'd love to do this but just the oil and batter turns cooking this into more of a chore. So I only do fried stuff once a month probably good for my health as well.
Josh … thank you for a delicious meal for me and my wife took me a while but clean plates! Spot on!!!!
Made it for dinner tonight and it was a hit....my wife and two sons loved it...awesome! Your passion to teach us great different ways to cook is a gift.... thank you ...your fans from Toronto Canada...cheers 🇨🇦🇨🇦🍷🍺🇨🇦🇨🇦
Made this twice and it is delicious! I thought the batter was a little too thick added a little extra water! Perfect
But lazier: it's just as good without deepfrying the protein.
I usually just sautee it with a little bit of oil and thats it, turns out great!
Really?!?
Agree
agreed. it makes it more like a dish called Pilav tho, it only needs peaches instead of pineapple to fully make it a Pilav, really good, can recommend
That's the vietnamese version. No deep fry to keep it fresh
Tried the recipe and the flavors were amazing and super familiar, we had an issue where our thighs were fully cooked but our breading got so soggy so quick in the sauce!
Yeah I wouldn’t mix the chicken in the sauce, much better to serve on the side then you have the option to either mix as you eat or eat separately
@@peterbaxter8895 Exactly what I thought, I made this a while ago and next time I do I'll definitely have the chicken separately.
Same for me.
My brother and I have made so many great dishes over the last few months thanks to this channel. Thanks for making our lives cwispy JW (‘:
Whoever edited this video is a friggin GOD at editing.
Joshua, i worked my way through college as a professional cook. You videos are excellent. I just made this recipe. Delicious and easy!
Just love the sheer number of shameless plugs for your book! Don't worry I've pre-ordered mine and a few extra for others who may not want one but are getting one!
Hi Joshua, I really like your videos, and I am always thrilled to see the next one. I want to suggest a new "kind of" series for you. What about a "but healthier" series? This way you can present very tasty food, which is healthier than the regular burger. Being honest, If I only eat stuff from your channel I may be a very huge guy already ^^
great video and pretty accurate (coming from an asian)! i would personally cut the pineapples a little bigger for the extra juiciness. if you’re not into the mess from the batter, you could totally wrap the meat with vietnamese rice paper rolls and pan fry them which would also guarantee the crispiness on top of the minimal mess - also pretty inexpensive :)
thanks for the tip!
Just wanted to say thank you, tried it today and turned out perfect.
3:15 ah yes, how could I have forgotten my Armor-Piercing flour
Bakugou!
I think it would be interesting to see a behind the scenes perspective on how he comes up with the prices on these videos.
I'm sure it isn't easy. With each state having a different CPI, I'm sure that the prices could vary greatly depending on where you're at, especially if you're in a more remote location and need to order ingredients. Great videos by the way!
To cook that meal in switzerland at least 5 to 10 dollars the chicken alone would be about 4 dollars
I'm in the Netherlands, buying the stuff rn, costs me about 7.50 euros for everything minus stuff like flour and water and such. About €1.80 per portion for the 4 peole I cook for. Easily doable yea
@kierra96 Some of his older videos actually listed a "price if you don't have the full item", but I'm not sure why it's not there anymore. I agree, that would be qiite helpful
There's nothing cheap about deep frying lol. Its a costly thing to do long term if you try it.
@kierra96 I feel the opposite but that's also probably because I have a full pantry of stuff in terms of soy, condiments etc.
4:31 those vocals 😏😭
Just made it, super good! Only thing I might suggest is dropping down to 2 tbsp of vinegar vs the 2 that's recommended. Other than that... WOW! SOOO GOOD! Thanks Josh!
2 vs 2? Don't get it. Was it a joke? Lol
I just made it and it's phenomenal!
Joshua and Nick DiGiovanni should collab
Exactly
Is there any way of doing a “but healthier” series??? Most enjoyable meals but healthier to be incorporated properly into diets?
This is not the right channel. Look up meals prepped by dietitians
I would love to see some budget healthy alternatives to favorite foods.
made this for dinner - my husband was in love! super easy too!! 😊
I just made this. Took about an hour and a half start to finish. A couple of the measurements in the written recipe were obviously off (the tempura batter needed like double the water), but its good. definitely not as quick and painless as it was made out to be
Thank you Josh, now I have another "meal I can make as a college student and impress my family/ friends/love"
The amount of glorious singing in this man’s videos is slowly increasing XD
Eventually the next video will be only singing, even when he opens the cabinet
So I like this video. I'd like to explain why and suggest what I would like to see more of. The veggies can be bought individually, the chicken is all used, and everything else has a very long shelf life so food isn't wasted. For future videos I personally would like to see recipes that have low food waste to save money. So avoid foods that have a low shelf life unless you use most/all of it. For example, don't have us buy a carton of buttermilk when we use 1 tablespoon. Also avoid items that aren't used much like truffle oil or oyster sauce. Pastas are good because it's meat, sauce and spices because you use all of it and spices have a long shelf life. Stews are also good because it's easy to use all your liquids and dairy products. If you can manage to find one pot meals that would be icing on the cake.
Love your stuff, keep doing what you do.
Ingredients that "aren't used much" really depends on what type of cuisine you cook. If you cook alot of Chinese food, you'll use oyster sauce at least once a week. And leftover buttermilk can be used to make biscuits for a weekend breakfast 🤷 all just perspective and using what you have
If you don't want to waste food, use it in other recipes, LOOK ONLINE, is not as if it's going to expire the next day if you don't use it.
@@livethelife4833 I agree, however that makes you buy more ingredients for the new recipe where you will have even more waste than when you started. Now if he has a 2 in 1 where he shows two meals you can make, when combined, equals no waste, I would love that as well.
This is the first recipe i tried, it turned out better than i could ever imagine.
I have traveled far and wide to find the best sweet and sour chicken recipe. I give my thanks for this knowledge
I've got a real challenge for Josh! "But easier." Come up with recipes that are less time consuming than driving to the fast food restaurant (but he has to include clean up afterwards)
What do you do with the excess oil?
drink it
@@Reeley47 i like how we have the same exact response to the question
Strain it into a container after it cools down and store in your fridge for later use
@@Reeley47 hahahaha
@@fightmeonclubpenguin7748 oh cool! How many times do you think I could do that? I don't like wasting stuff
I desperately need to know where one can purchase a pound of boneless, skinless, chicken thighs for a dollar...Like, did the Dollar Tree start selling raw chicken (and could I actually trust it)? The cheapest I've ever seen it is around 3.99 a pound, and that's at Walmart, not the foofy wine mom grocery stores.
Yea this is click bait. The only time you can get chicken that cheap is if it’s close to expiration or on sale. This isn’t what normal people would be buying.
Right? He does this on a lot of videos. Release your receipts sir.
personally I never buy chicken above $0.99/lb. Even here in California with prices through the roof either Von's or Ralph's will have like whole thighs, split breasts, or whole roasters on sale for that price. As long as you aren't getting organic, boneless, skinless, pre-sliced, free range chicken it's not that expensive.
@@travismolnoskey2745 Personally I live in Arizona and have never seen chicken that cheap even at Walmart.
HEB (major TX grocery store) currently has bone-in thighs for $1.02/lb and boneless, skinless thighs for $2/lb.
Memang hebat Chef Joshua, nampak sangat sedap.
When i watch videos i am always to lazy to give a like, but when i hear Joshua's falsetto, i am always obliged to give a like because it is just too good of a voice
I was making this recipe the other day and was like "I don't like the larger pieces he uses, so I'm gonna look for a different recipe" only for it to dawn on me that I could have chopped the pieces smaller.
Sometimes the level of my brain farts amazes even me.
It’s about 30 CHF here in Switzerland 😄 that’s w/out rice. 🤭 But, usually tasty. 😬
Yeah the prices here are insane compared to other countries. I've had it in germany for like 4 euros from some small street place and it was better than any i had in switzerland
All that Nazi gold is causing inflation.
@@powerinmisery 4 euros = 1 garlic bulb 😃
@@GemFramboise true😅
@@powerinmisery 🧄😄
When uncle Rodger and Josh upload minutes apart 😩
It's crazy how this tastes better than my grandma's SSC. Thanks for making this!
I love this series. Very thoughtful towards your fan base and inspiring to cook more. Very conscious. Thank you
0:42 reminds me when he rented a whole stadium just to say no to the mic
Josh’s humour is becoming increasingly ridiculous and I love it.
I want to know where Josh buys his $1 per pound chicken thighs
Can you imagine the life that a chicken that sells for $1 per pound lives? I want nothing to do with that.
@@rogerramjet1038 still honestly cheaper if 3.50-something than P-Ex.
Anddddd he didnt not count ketchup, flour, pinaple juice , baking soda, baking powder, corn something, and rice in to the price... its probably like 6$ without taking into account the half liter of oil. He makes fake number and fake titles to get attention
@@-e6195 Why would he count ketchup, flour, baking soda, baking powder, corn starch, rice, corn syrup, oil and rice. Most if not all you should already have in your house as all of those products are used for a lot of different things.
@@-e6195 If he's cheating and using canned pineapple chunks, they come in pineapple juice. Just the right amount for this, incidentally.
dude, you say "super easy to make" and this is probably the most detailed thing I have ever tried to create.
Joshua has got to be the BEST COOK OUT HERE. RECIPES GOT ME BUSSIN BUSSSSSSIIIN. In the words of Chlöe, Lord, HAVE MERCY👏🏼😫
things i have never understood for as long as i've been watching this series: why not just film the "order it for this much" "make it for this much" segments *AFTER* calculating how much the dish will cost in both scenarios...
Love this suggestion, it’s not like we can buy 0.001$ of salt
@@yin6177 You should have salt to begin with. Basic pantry items are basic.
@@newtonroberts590 Still costs money to put it in the pantry
@@mudkipclove They're not really included in costs cause if you don't have salt etc. You have bigger issues.
@@Charlesxo Yeah, but salt costs money whether you had it in the pantry already or not. Plus, where does someone draw the line of what is and isn't a staple in someone's pantry? Salt is a fairly universal ingredient, but there's a lot more that could be questionable. I think that he should have a cost breakdown of all the ingredients first, then maybe if he felt it was necessary, how much it would cost if you had all of what he considered staple ingredients already.
I call shenanigans!
What crazy alien planet do you live on where any form of chicken (let along boneless, skinless thighs) is $1.03/lb?! Regular whole thighs are closer to $2/lb, and the prepared thighs like shown in the video are more like $3/lb. Still a good video, but the pricing ends up being almost double per serving once you factor in the fact that most of the other veg prices are off as well. Plus, the not insignificant cost of the oil was just ignored completely.
The meat prices are always completely off. Annoys me as well.
I agree with this somewhat, he may be using bulk prices, I checked because I didnt realize how much I myself have been paying per pound of chicken lol. I'm sure he is buying bulk as well because hes cooking massive amounts of food for this channel. And in that case the amount of oil would be pretty insignificant. Who knows, but it's definitely way off from what I would pay to make this
It's Texas food prices. You can feed a family of 5 for about $200 a month.
@@new01 not to mention texas farms provide half the nation's meat. He must be getting it rrrreeeeal local and cheap
Glad I wasn’t the only one to miss that. They can be bought at Walmart in the biggest pack for $2/lb but I haven’t seen any lower than that. Why even spout the nonsense if no one can find them at that price? One would be hard pressed to find even a green bell pepper at that price too.
Ngl Josh - I’m gonna need you to throw a fjörk into that merch store.
You are the best filmer that puts the most effort into all your content that comes directly from you 💪🏽 I fw how genuine and authentic you are!
This is why I like your channel. It teaches people to save less .
6:25 "What should a classic Sweet and Sour have? It should be Sweet, and it should be Sour. Alright."
I remember when i was a kid, and whenever we would go to any fast food place I would instantly go for chicken nuggets, french fries, and 2 things of Sweet & Sour sauce. My brother once asked me why I always went for that sauce. I simply told him because I'm weird, and I think it goes good with chicken. He then asked to try it. In his words, "That's neither sweet, nor sour. that's just bad." To be fair, I only really liked Wendy's, and I think that one was like McDonald's or something. Was brown and weird.
Thanks to PAPPA no longer chinese restaurant sweet and sour chicken!!!
Hi
Oh I’m first
@@happyvibes5343 yes u r
U are first :D
I just pre-ordered your book, can't wait :)
4:57 pepper said bye papa
I also recommend adding orange zest towards the end to give it a more fragrant, tangy scent!!!!!!!!!!!!!!!!!!!!!!!!!
Josh is starting to use the weird voice overs and slangs so much, he reminds me of the "how do you do fellow kids" meme
it is getting cringier every time.
@@TheSlavChef nah it makes my life brighter
I'd very much appreciate some time estimates in this series (even if they assumed some experience with cooking). Time is money so I can't consider it conclusive without that information.
For this I'd say it would take the average person that uses the kitchen about an hour to prepare the meal, maybe up to an hour and a half depending on how lazy you're feeling, if your electricity supply is a bit weaker and takes longer to heat up the oil and so on. You also need an additional hour or preparing the night before the chicken for curing, sure it only takes a few minutes to do it but you still need to plan ahead. Then there are the dishes to do afterwards, he used quite a bit here than just a single wok like he claims, so that would take another 10 minutes to do.
From the time you start preparing the dish to you've made it, eaten it and done the dishes, it can easily turn into a 2 hour venture depending on how lazy you ate feeling, but could be an hour and a half if you're more time efficient and skilled. Again just eyeballing it.
Josh: This dish costs 1 dollar
Chicken at the store: $3
It's per serving... Not the entire dish cost.
@@theadventuressgamer7301 one serving for me is the whole dish
Made this for my family last night. Went down a treat!
Unfortunately I can't eat pineapple so I made a separate batch for myself but still came out delicious!
Thank you Joshua for this awesome recipe!!
can i ask what you substituted the pineapple juice in the batter with? :))
@@Maryam-lz1bh
The 1st sauce I made had the juice, the batch I made myself was substituted with orange juice to keep the tang in it.
Kind of made it Orange chicken but still had awesome flavour and my partner said it didn't taste that much different.
Can't help but love this guy... Thanks josh.
That's *SO DAMNED SAD!*
This guy tries to be funny, but he ends up acting like a child.
Last time I was this early my girlfriend left me for a man who could cook