I recently discovered your channel and I must say that it has become one of my favorite cooking channels. You have such a warm personality and you demonstrate recipes that are practical for us to make. I don't know what a comey is but I am glad that I am one!
a Commis, is a French culinary term for a "Chef in training." Essentially this position in a professional kitchen follows around the chef to learn every aspect of cooking in a kitchen until he becomes a chef. So that is why I like to call you all my commies! I appreciate the kind words, thanks for subscribing.
i dont mean to be so offtopic but does anybody know a method to log back into an instagram account? I was stupid lost my account password. I would love any assistance you can give me
You are the best. You always teach perfectly how to make a dish leaving nothing out and that is why every time I make one of your dishes it comes out fantastic. Thank you Billy.
Honestly, I first stumbled across your channel foe your sourdough video after my failed bread experiments and all I can say is you're amazing! Love the way you cook, its like poetry. Amazing recipes and I can say much better than most channels out there! Much respect and cheers!
Chef BP i cooked this Plate on Friday of last week and my wife loved it so much that she had me cook it on Sunday for the entire family. This one is a clear winner in my book. I had a hard time finding all the Lee Kum products but was able to find the Oyster Sauce. I am going to look for the other sauces and definitely give a try again without using other brands. Lee Kum products are definitely well made. My wife is telling all her friends and family how well I am cooking and that I have taken over the kitchen. Thank you so much for your knowledge and patience in your teaching and cooking skills.
WOW! I made Gen. Tso’s dish last night and my husband said, “ this is so good, I don’t want it to end!” Our tastebuds we’re dancing! 😂 The Best Asian dish I’ve ever made...and I’ve made quite a few. Thanks Chef. Billy. 👍
Just discovered your channel. Fantastic! I am so excited to keep learning from you! You use real ingredients in their raw form! More people need to know how to do this!
Hubs LOVED your recipe! Thanks for your easy instructions, and for posting your recipe to print off on your page! This was excellent, and the hubby said this was better tasting than many of the restaurants he’s been to!
Chef Billy Parisi thank you for breaking down recipes so well, and giving helpful information along the way! It helps us get over the fear of trying something new, or intimidating! Hubby bragged to the neighbors about this, so I shared your link. You are one of my favorite channels! Thank you for everything you do 😊
This is my family’s go to for takeout, I can’t wait to make it! Thank you for your amazing explanation! You are 100% correct as far as homemade is so much better! I use the finest ingredients and the cleanest kitchen, but most importantly , the secret ingredient.......Love
I made you recipe, it was so delicious I loved it. One of my favorites now. My family's too. Thank you for making it easy for me and saving us a lot of money. I make it with fried rice.
Well this was a huge success! Everyone loved it and I did too. All the recipes that I have tried from you have become family favorites. I'm adding this to my "use again" entree folder. Great recipe.....it did help to watch the video. The one thing I got mixed up with is that there were two corn starch mixtures....one for the chicken mixture and one for the sauce.
Pretty good there Billy! I forgot the Tai peppers but swapped out two rough cut serranos' and it came out well but lacking that red color. Wife loved it!! Thanks!!
Ok if you ever film your food (in slow motion) falling ever so gracefully onto a plate and each tender morsel lovingly tumbling over each other you must provide a drool bib for your viewers. Thuimbs up. You'll soon receive the dry cleaners bill for my shirt.
I’m trying to learn to cook before I go to college soon, and I’m so in love with your channel!! You make these videos so easy to follow (I’ve already done your mashed potatoes and rice pudding recipes). I wanted to ask if there’s a good substitution for the Thai chili peppers? I can handle spice but I’m not sure if I’d be able to find those at the local supermarket.
Using Lee Kum Kee products, I’m surprised you didn’t use the one authentic product of theirs needed for an authentic General Tsos, Guilin style chili paste. It’s what takes the dish over the edge. Mmmmm
This seems easy!! Well you make it look easy! Gonna give it a try this weekend. We use a Donabe so often for Japanese cooking... best rice ever comes out of that ceramic magic thing! Do you have one? Use it??
Can the sesame oil be replaced with something else? the whole point to cook at home is so it's healthier for me anyway and Sesame seed oil is highly inflammatory. Olive Oil? Avocado Oil?
Oh I used to until people kept telling me how gross it is to touch with my bare hands and then got mad because I didn’t show video of myself washing my hands. Easy remedy, wear gloves
Chef Billy Parisi hah fair enough, I was just curious if there were specific cooking gloves that you were using, as I was worried about residue getting into the food. This recipe looks bomb 🔥 love the content keep it up 👍
Watching your videos I’ve noticed that when you are handling meat you wear gloves and do you prep on a wood cutting board. One, why do you wear the gloves? Two, what about the contamination of the cutting board and how do you clean the wood cutting board without killing it?
I wear gloves because I got sick of everyone telling me not to touch raw meat with my hands. Then after awhile it just became second nature. Most cutting boards have antibacterial properties, but I scrub it with soap and hot water. In addition I have this special non-chemical santizer called the echo 3 from Franke to ensure everything is sterilized. There really is no point to showing me washing a cutting board or hands, which is why I wear gloves.
Chef Billy Parisi , thank you for the information on the cutting boards. I have hesitated using wooden cutting boards which I prefer because of cross contamination warnings. So, thank you again I thoroughly enjoy your RUclips videos and your recipes..
Hi there! We have a weird energy wave length thingy going on. You often post recipe videos a few hours after I've made the same food item, and I'm always left wishing you'd posted earlier, or that I'd made said food item later. It's driving me nuts. Anyway, this time I've decided that I'm going to make this chicken again, with your recipe! Tell me, do you find the chicken too crispy when it's deep fried with a coating of flour? I tried sesame chicken a few weeks ago and found that by the time the chicken got a pleasing golden brown colour, the texture was much too crispy. Looking forward to hearing from you. Thanks very much
Looks wonderful! I took out two chic breasts this am for tomorrow nights dinner, defrosting in refrigerator. Yep...this is what I will be making now! The best thing is I have all the ingred. but one. My mouth is watering just thinking of this yummyliciousness!
Chef Billy Parisi I recently discovered your tutorials/ ( your creative genius) and appreciate your thoroughness. I enjoy baking and cooking, been at it a long time, but it’s never too late to learn , bake, cook, or create new things. I learned from my dear mother...a great nutritious cook and always made with love.
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
It has two flavors, sweet and spicy, at the same time I think it is very delicious!
So good thanks chef Billy!
Great combo of flavors in this recipe.
I said it once a few months ago, I need to say it again. BEST. RUclips. COOKING. CHANNEL. PERIOD.
Appreciate that bro.
I recently discovered your channel and I must say that it has become one of my favorite cooking channels. You have such a warm personality and you demonstrate recipes that are practical for us to make. I don't know what a comey is but I am glad that I am one!
a Commis, is a French culinary term for a "Chef in training." Essentially this position in a professional kitchen follows around the chef to learn every aspect of cooking in a kitchen until he becomes a chef. So that is why I like to call you all my commies! I appreciate the kind words, thanks for subscribing.
@@ChefBillyParisi That's really interesting! You learn something new every day.
Do u know if the channel is on in Florida?
i dont mean to be so offtopic but does anybody know a method to log back into an instagram account?
I was stupid lost my account password. I would love any assistance you can give me
@Konnor Cory Instablaster :)
Once again thank you so much. Quickly becoming my favorite channel on youtube. !!
Thank you so kindly!!
You are the best. You always teach perfectly how to make a dish leaving nothing out and that is why every time I make one of your dishes it comes out fantastic. Thank you Billy.
Thanks so much for the kind words and I am su glad everything works out great for you!
Honestly, I first stumbled across your channel foe your sourdough video after my failed bread experiments and all I can say is you're amazing! Love the way you cook, its like poetry. Amazing recipes and I can say much better than most channels out there! Much respect and cheers!
Appreciate it!
I made this following ur recipe. I was a little hesitant at first because there r a few steps, but it came out great! Thank you🌹
Awesome
Oh my, what a great recipe! So easy to prepare. A new family favourite!
Chef BP i cooked this Plate on Friday of last week and my wife loved it so much that she had me cook it on Sunday for the entire family. This one is a clear winner in my book. I had a hard time finding all the Lee Kum products but was able to find the Oyster Sauce. I am going to look for the other sauces and definitely give a try again without using other brands. Lee Kum products are definitely well made. My wife is telling all her friends and family how well I am cooking and that I have taken over the kitchen. Thank you so much for your knowledge and patience in your teaching and cooking skills.
Fantastic!
WOW! I made Gen. Tso’s dish last night and my husband said, “ this is so good, I don’t want it to end!” Our tastebuds we’re dancing! 😂 The Best Asian dish I’ve ever made...and I’ve made quite a few. Thanks Chef. Billy. 👍
Love this!! Thanks for giving it a shot!
Just discovered your channel. Fantastic! I am so excited to keep learning from you! You use real ingredients in their raw form! More people need to know how to do this!
Thank you so kindly!!
Thank you chef Billy!
Looks beautiful!
Thanks for watching!
I love all your videos. Can't wait to try this
Thank you
Hubs LOVED your recipe! Thanks for your easy instructions, and for posting your recipe to print off on your page! This was excellent, and the hubby said this was better tasting than many of the restaurants he’s been to!
Thanks for giving it a shot!
Chef Billy Parisi thank you for breaking down recipes so well, and giving helpful information along the way! It helps us get over the fear of trying something new, or intimidating! Hubby bragged to the neighbors about this, so I shared your link. You are one of my favorite channels! Thank you for everything you do 😊
Love cooking at home and yours is a refreshing channel to watch!
Been watching your videos since you were on FixMyRecipe. You were one of the first people who made me enjoy cooking. Thanks man
Now that is brining it way back hah. Thanks for hanging with me.
I just came across your channel today and it has quickly become one of my favorite cooking channels!
This is my family’s go to for takeout, I can’t wait to make it! Thank you for your amazing explanation! You are 100% correct as far as homemade is so much better! I use the finest ingredients and the cleanest kitchen, but most importantly , the secret ingredient.......Love
Yes!!!
You should have more followers Chef! i love all your recipes and your cooking techniques !
Appreciate the kind words.
I made you recipe, it was so delicious I loved it. One of my favorites now. My family's too. Thank you for making it easy for me and saving us a lot of money. I make it with fried rice.
Well this was a huge success! Everyone loved it and I did too. All the recipes that I have tried from you have become family favorites. I'm adding this to my "use again" entree folder. Great recipe.....it did help to watch the video. The one thing I got mixed up with is that there were two corn starch mixtures....one for the chicken mixture and one for the sauce.
Wonderful! Such an awesome dish, you rocked it 👍😀👊
Thank you kindly
Never tried Tso’s chicken but it looks amazing😋😋
it is seriously so good!
Decided to try your recipe today, it turned out magnificent! Thank you very much.
Thanks for giving it a shot!
You rock chef, thanks
Thank you so kindly!!
Pretty good there Billy! I forgot the Tai peppers but swapped out two rough cut serranos' and it came out well but lacking that red color. Wife loved it!! Thanks!!
Use what you have! Glad it worked out.
Chef Billy please keep up your well instructed videos! I improved a lot sinced I am watching your videos.
I'm soo gonna try this delicious recipe
This looks amazing Chef, I’m not big on spicy foods either, but this looks great. Thank you.
Thank you!
Ok if you ever film your food (in slow motion) falling ever so gracefully onto a plate and each tender morsel lovingly tumbling over each other you must provide a drool bib for your viewers. Thuimbs up. You'll soon receive the dry cleaners bill for my shirt.
Hahah!! Thanks for watching!
@@ChefBillyParisi as chef " Mr make it happen" says they are " money shots"
Looks delicious!!! Definitely going to make this!!!!
So good!! Thanks for watching!
Can’t wait to try this
It's a good one!
Thanks!
I’m trying to learn to cook before I go to college soon, and I’m so in love with your channel!! You make these videos so easy to follow (I’ve already done your mashed potatoes and rice pudding recipes). I wanted to ask if there’s a good substitution for the Thai chili peppers? I can handle spice but I’m not sure if I’d be able to find those at the local supermarket.
The ones I used were mild and labeled as such. Arbol Chile’s could maybe be used? Thanks for watching!
Perfect and soo delicious easy recipe 👍🏻
Thanks for sharing stay blessed from USA
This looks amazing! Love the slow mo plating shots. 🙂 What kind of sides do you recommend eating with this dish?
Rice or noodles
Love watching you cook. Trying some of your recipes
This receipe is radical!
It’s a good one
Wow chef.
Thank you chef
Using Lee Kum Kee products, I’m surprised you didn’t use the one authentic product of theirs needed for an authentic General Tsos, Guilin style chili paste. It’s what takes the dish over the edge. Mmmmm
I made the pretzels now I have to try this.
I'm just laughing seeing you walking away with the happy taste of your food . Thank you for the great teaching
Haha, thanks for watching
Not bad for a foreigner. Hahaha just kidding …. This channel has became my favorite recently.
Hah, thanks.
We cooked this awesome dish tonight. We all loved it but was wondering how we could get the chicken crispier? More
Corn starch in the batter maybe?
You rock my food is so much better than ever since I started following you
That's awesome man, thanks for sharing that and for always watching my vids!
Thank you 👨🍳 chef
Thanks for for watching!
Chef Billy Parisi You're welcome , I really like cooking
This great, thanks for sharing. Love everything you do. God bless
Delicious 😋
Thank you kindly
Super❤Masterji
Yes
The recipe looks simple enough, lol, so I will give it a try. For the sugar, is it just white, regular granulated sugar?
it is looking delicious
Thank you!
This seems easy!! Well you make it look easy! Gonna give it a try this weekend. We use a Donabe so often for Japanese cooking... best rice ever comes out of that ceramic magic thing! Do you have one? Use it??
I do have one! Have fun making it.
Take care
Lo hice 🤗😋
Love the recipe! Just wondering, why did n’t you take off your watch while handling the raw chicken?
Never do, I’m careful enough that raw chicken doesn’t get on it. Been doin this for years my friend
Nice brother wowow
Thanks for watching!
Can you make a chicken fried steak or a chicken fried chicken.
One of these days!
What would suggest as a substitute for the Thai chillies which aren’t available locally? I’m pretty wimpy in handling spicy food
Do you have any dried Chile’s like Arbols? Those are very mild
I just made it without any chili’s this evening & it was scrumptious! 4 year old boy loved it
Can the sesame oil be replaced with something else? the whole point to cook at home is so it's healthier for me anyway and Sesame seed oil is highly inflammatory. Olive Oil? Avocado Oil?
What kind of glove are you wearing to mix the chicken? Why not just bare hand mix then wash well?
Oh I used to until people kept telling me how gross it is to touch with my bare hands and then got mad because I didn’t show video of myself washing my hands. Easy remedy, wear gloves
Chef Billy Parisi hah fair enough, I was just curious if there were specific cooking gloves that you were using, as I was worried about residue getting into the food. This recipe looks bomb 🔥 love the content keep it up 👍
This chicken with noodles 🥵🥵
Living in a NYC apartment with a very "basic" stove, will a Wok still be effective and if not, can I use a different pan instead of a wok?
Watching your videos I’ve noticed that when you are handling meat you wear gloves and do you prep on a wood cutting board. One, why do you wear the gloves? Two, what about the contamination of the cutting board and how do you clean the wood cutting board without killing it?
I wear gloves because I got sick of everyone telling me not to touch raw meat with my hands. Then after awhile it just became second nature. Most cutting boards have antibacterial properties, but I scrub it with soap and hot water. In addition I have this special non-chemical santizer called the echo 3 from Franke to ensure everything is sterilized. There really is no point to showing me washing a cutting board or hands, which is why I wear gloves.
Chef Billy Parisi , thank you for the information on the cutting boards. I have hesitated using wooden cutting boards which I prefer because of cross contamination warnings. So, thank you again I thoroughly enjoy your RUclips videos and your recipes..
Hi there! We have a weird energy wave length thingy going on. You often post recipe videos a few hours after I've made the same food item, and I'm always left wishing you'd posted earlier, or that I'd made said food item later. It's driving me nuts. Anyway, this time I've decided that I'm going to make this chicken again, with your recipe! Tell me, do you find the chicken too crispy when it's deep fried with a coating of flour? I tried sesame chicken a few weeks ago and found that by the time the chicken got a pleasing golden brown colour, the texture was much too crispy. Looking forward to hearing from you. Thanks very much
The sauce does a good job of softening up that fried outside layer.
@@ChefBillyParisi Cool. Will give this one a shot. Thanks very much.
Made it, Chef. Turned out really nice 👍 The spouse and offspring also enjoyed it very much. Tagged you on insta. Not the best photo 🙈
I wonder if he has a recipe for fried rice.
I'm hearing lots of uneasy high frequency in the audio. My end or yours!?
Lee Kum Kee is full of MSG
Looks wonderful! I took out two chic breasts this am for tomorrow nights dinner, defrosting in refrigerator. Yep...this is what I will be making now! The best thing is I have all the ingred. but one. My mouth is watering just thinking of this yummyliciousness!
PERFECT!!!
Chef Billy Parisi I recently discovered your tutorials/ ( your creative genius) and appreciate your thoroughness. I enjoy baking and cooking, been at it a long time, but it’s never too late to learn , bake, cook, or create new things. I learned from my dear mother...a great nutritious cook and always made with love.
Why use panda brand. Only boat, never panda.
Have you gone over how to properly clean a cutting board you cut poultry on, or how to drain oil? Ya boy needs some help!
Soup and water on the cutting board and dry it completely up right. Drain oil off what?
@@ChefBillyParisi You think pea soup will kill poultry bacteria? HAHA! Hey I thought you're supposed to vinegar those kinds of surfaces
なんやこら
That's a fantastic recipe, you have an impressive channel too.
check me out too if you have a chance .
Thank you
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Too expensive for all these ingredients. I'd rather just order take out...
Always miss the first few words in your videos, can you wait a few seconds of recording before speaking? lol
Hah, I’ll try and slow down