Your success is so well-deserved, really been enjoying all the videos over the past months and have also picked up lots of useful tips and tricks. Looking forward to getting your book!
Congrats on the new book, Jack, I can't wait to get hold of it! I enjoyed the announcement video, and it's well deserved, it was great to see how excited you were. By the way, I love the new(ish) style of narrating the video in person at the time of cooking rather than as a voice-over in post-production, the more personal style really suits the channel.
Thank you so much Charlie! Really do appreciate you grabbing a copy. It means the world to me. Glad you’re liking the new style. I’m having a lot of fun with it and it feels more interactive and personal. Over time I’ll get them better and better too as I become more comfortable doing it. Cheers mate
stir fry was one of the first things I learnt to make, was a staple when I was a student and still is. Quite low cost too over time, big initial outlay on ingredients but they go a long way and you can use just about any cut of meat too, I used to use turkey regularly as it was even cheaper than chicken thighs.
@@annebruce5135 be careful! It’s Ovens with a V, not Owens (even though that’s more common). I just remember Ovens because he’s a chef, and chefs use ovens😁
Hey jack! I personally love spice, would you be able to recommend sources of spices for your recipes as well? I love how you cover so many alternatives in recipes and I would hate to add the wrong kind of spice or flavor to one of your recipes :)
Congratulations Chef Jack, book looks phenomenal. Already know the recipes are spot on. Definitely will be stalking my mail man for my copy 😂. Nothing but more great elevation cooking coming. Thank you for sharing with us you are amazing, money well spent for me❤️❤️
This looks delicious. My only add would be roast cashews or peanuts cos I can’t seem to resist that crunch on any stir fry! Or other dish tbh haha Ps I want to buy a copy of your book for myself and one for my mum. She’s just started expanding what she cooks using Nagi’s book. I know she would love your recipes too
In the commercial kitchen you’d probably start with the chicken marinade, and marinating the chicken, so you are not wasting any time unnecessarily later. With that out of the way, you could then start prepping the rest of the recipe. Also, adding vinegar and baking soda together is kind of pointless, as you deactivate the soda, and turn vinegar into water and CO2 at the same time. That was all that bubbling that you’d noticed))) Best to leave vinegar out of the marinade, and let the soda do its job properly. Add the vinegar later at the cooking stage, if so desired. I’ve been your subscriber since the time you had only a couple of hundred subs))). Well Done!
Looks like another great recipe, thanks! How many servings would you say this makes? Watching cals at the moment and when I add all of the ingredients it's pretty high for a single portion? I'll definitely be buying the book
Great recipe! My only question is whether the marinade + sauce mixture is completely required in their quantities? Looks like one of either might be enough?
Marinade is to go on the chicken and can be left overnight if need be. The sauce will burn too quickly if you use it as a marinade for the chicken as it has a higher sugar content.
Something to be aware of but a quick online calculation and there's 5810 mg of sodium in this recipe. So if 4 people eat this it's around 60% of their daily allowance. If you get 3 portions, it's 80%. 2 portions it's 120%.
You machine chopping those onions. 😲 that sauce sounds so delicious. Where do you buy the mirin etc? I seriously think if I tried that flip of the pan to stir the food it would end up all over my hot plate 🫣 this all looks so good. Love your music for the outro….very professional. Your channel and following is sure growing. Thank you Chef Jack for another quick recipe.
@@ChefJackOvens thank you. Seems I will have to wait to go to Ballarat, think it’s got the closest Asian grocer 🤞 I haven’t seen the mirin etc in a supermarket near me, and I really think I should get some, as a few of your recipes I want to try, do call for it, and I want to have all the flavours. Thanks for answering that question.
first cookbook of a youtuber I would actually consider buying! the no time wasting approach of the videos was always appreciated
You’re a legend! I really do appreciate it! The book is the same concept with no time wasting and nothing going to waste! Means a lot, thank you 🙏
Congrats on the cookbook Jack. I've been watching you for years and so happy to see what you've achieved. Well done. Cheers from NZ.
I was a chef for years. your content is entertaining, mouth watering, and informative.
Appreciate that chef. Cheers
Reading all of the comments. It’s just magnificent 🎉🎉🎉 lots of books sold by the looks of it 😊😊😊
Thank you 🙏 the comments and feedback is beautiful
Peak ASMR Ovens! Best of luck with the book lad - look forward to getting hands on my copy!
Congratulations on publishing your cookbook!!!! It's always cool to see a TH-camr able to "sponsor" themselves :D
Thank you!! 😊 I appreciate that.
Chef Jack, you continue to be one of, if not the, best chef on TH-cam! Love the content as always!
Your success is so well-deserved, really been enjoying all the videos over the past months and have also picked up lots of useful tips and tricks. Looking forward to getting your book!
Good for you! I'm glad to hear about your cookbook. I will be placing an order! You should be proud of it 😊
Thank you so much for that! It’s greatly appreciated and means a lot
That looks so tasty mate! Can’t wait for my copy of DIG IN to arrive!
Thank you mate! Really do appreciate the support
Congrats on the new book, Jack, I can't wait to get hold of it! I enjoyed the announcement video, and it's well deserved, it was great to see how excited you were. By the way, I love the new(ish) style of narrating the video in person at the time of cooking rather than as a voice-over in post-production, the more personal style really suits the channel.
Thank you so much Charlie! Really do appreciate you grabbing a copy. It means the world to me. Glad you’re liking the new style. I’m having a lot of fun with it and it feels more interactive and personal. Over time I’ll get them better and better too as I become more comfortable doing it. Cheers mate
stir fry was one of the first things I learnt to make, was a staple when I was a student and still is. Quite low cost too over time, big initial outlay on ingredients but they go a long way and you can use just about any cut of meat too, I used to use turkey regularly as it was even cheaper than chicken thighs.
They’re the best for that type of thing
Congratulations on your first book, Jack!! ❤🎉
Made this today for meal prep. Thanks mate!
Fantastic!
Looks outstanding! Congrats on the cookbook as well
Thank you very much! I really appreciate it
Congrats on the new book, Jack!
Congrats on the cookbook! Stir fry looks good as always
Speed on cutting those onions though! Thank you, chef!
Loving all the comments Jack you have succeeded my friend well done. Love this recipe will surprise hubby when he comes home Friday thanks Chef. 😊❤
They’re beautiful aren’t they?! Means a lot to me to have so much support and love. Thank you 🙏
Looks amazing 🤤🤤🤤
Can’t wait for your book 🥰
Thank you very much. I really do appreciate that
The very best of luck with your new book chef Ovens.😃 Love your food.
@@annebruce5135 be careful! It’s Ovens with a V, not Owens (even though that’s more common). I just remember Ovens because he’s a chef, and chefs use ovens😁
@@caseygreyson4178 Thank you, I didn't know. I always find it disrespectful to miscall someone.
Thank you very much
Your cookbook is going to be on my counter because I will be using it all the time!
You’re amazing! Thank you so much
Good onya Jack. I'll be making this. I love onion and capsicum.
Thanks for another delicious recipe ❤️
My pleasure 😊
Congrats and dig in 🥰
Thank you 🙏
Congratulations on your new book!
Thank you so much 😀
Yes my g. Always on point
Thanks bro !
Hey jack! I personally love spice, would you be able to recommend sources of spices for your recipes as well? I love how you cover so many alternatives in recipes and I would hate to add the wrong kind of spice or flavor to one of your recipes :)
Congratulations Chef Jack, book looks phenomenal. Already know the recipes are spot on. Definitely will be stalking my mail man for my copy 😂. Nothing but more great elevation cooking coming. Thank you for sharing with us you are amazing, money well spent for me❤️❤️
Thank you so much for that! You’re going to love the book. It means a lot to have your support
No, thank you! Honestly your book is my actual first cookbook 🫣. I'm sure I will love it like all your recipes.❤
Can you do a video on which knives you have, why you use which one when, and knife care?
Been meaning to do this for a while
I have a book coming chef . Great one
Legend David! Thank you mate
Congratulations dear for the book
Thank you so much 😊
This looks delicious. My only add would be roast cashews or peanuts cos I can’t seem to resist that crunch on any stir fry! Or other dish tbh haha
Ps I want to buy a copy of your book for myself and one for my mum. She’s just started expanding what she cooks using Nagi’s book. I know she would love your recipes too
Roasted nuts will work really well on this. Thank you so much for that! There’s a link in the description of the video for the preorder 🙌🙌
In the commercial kitchen you’d probably start with the chicken marinade, and marinating the chicken, so you are not wasting any time unnecessarily later. With that out of the way, you could then start prepping the rest of the recipe. Also, adding vinegar and baking soda together is kind of pointless, as you deactivate the soda, and turn vinegar into water and CO2 at the same time. That was all that bubbling that you’d noticed))) Best to leave vinegar out of the marinade, and let the soda do its job properly. Add the vinegar later at the cooking stage, if so desired.
I’ve been your subscriber since the time you had only a couple of hundred subs))). Well Done!
Another wonderful tasty dish. Fantastic. Well done on your book...I ordered mine just the now.
Thank you very much! Really do appreciate it
I'm all for digging in, but the bite you are about to take on the cover of your book is impressive even by my standards.
Haha 😜I did actually go for it too
Good stuff 👍
Thanks 👍
Congratulations 😊
U had me at hosin sauce.... By the way I swear you're the chef Jack of xaoxing wine lol😊
Love stir fry 😋
You can’t go wrong
Yum!
🙌
Congrats on the book being released.
Could i swap the corn flour for potato starch?
Thank you 🙏 yes you can
Hey now secondly how do you feel about doing some easy slow cooker recipes by the way congrats on the book😊
Looks like another great recipe, thanks! How many servings would you say this makes? Watching cals at the moment and when I add all of the ingredients it's pretty high for a single portion? I'll definitely be buying the book
I prefer to take the meat out and do veges separately otherwise the wok will be crowded. Nice recipe; I'll have it again.
Can you tell me if dark soy sauce is the same as ketjap manis? And if not, can it be a decent substitute? Thanks!
Great recipe! My only question is whether the marinade + sauce mixture is completely required in their quantities? Looks like one of either might be enough?
Marinade is to go on the chicken and can be left overnight if need be. The sauce will burn too quickly if you use it as a marinade for the chicken as it has a higher sugar content.
Curious as to why no ginger ?
Because they have no souls.
Simply didn’t use it in this recipe as there’s enough flavour going on with the hoisin sauce. You can definitely add it but it’s a little overkill
❤❤❤
No ginger!!😱😱😂🇬🇧
😎😎
😎
Something to be aware of but a quick online calculation and there's 5810 mg of sodium in this recipe. So if 4 people eat this it's around 60% of their daily allowance. If you get 3 portions, it's 80%. 2 portions it's 120%.
You machine chopping those onions. 😲 that sauce sounds so delicious. Where do you buy the mirin etc? I seriously think if I tried that flip of the pan to stir the food it would end up all over my hot plate 🫣 this all looks so good. Love your music for the outro….very professional. Your channel and following is sure growing. Thank you Chef Jack for another quick recipe.
Thank you Joey! Mirin is at most if not all Asian grocers and most supermarkets sell it in the Asian food section. Thanks mate
@@ChefJackOvens thank you. Seems I will have to wait to go to Ballarat, think it’s got the closest Asian grocer 🤞 I haven’t seen the mirin etc in a supermarket near me, and I really think I should get some, as a few of your recipes I want to try, do call for it, and I want to have all the flavours. Thanks for answering that question.
No alcohol please❤
All substitutions are written in the description
Inches? 🤨😁
Yep
Looks good but holy crap so much onion that is absolutely disgusting and your house will smell like butt. Atleast half that
He's using half the amount he should be using actually
You can use less if you don’t like something I use. The recipes are just guides for you to adjust to your liking
Thank you
My pleasure