Your dad always ends the episodes by saying, "All right, Friends! (dish) is complete! I hope you all enjoy it! Hong Doy! Mui Mui, time to eat (dish)!" After watching him cook whatever amazing food he is cooking for the episode it always makes me wish I could join you and your family for a meal... Your family looks awesome and welcoming, and your dad is a great, and enormously talented man.
@@BU1Lander actually the phrase is pretty much the same like the subtitles. it’s like “alright friends! The onion chicken breast is now ready! I hope you all like it! Hong Doy(probs a name), mui mui (meaning little sister), come downstairs to have the chicken!”
Your Dad is an excellent teacher/coach. He really shows everything (I am a dedicated, passionate non professional cook). Thank you for sharing his knowledge.👍 I love Asian food, especially the Chinese!
My goodness that baby is getting so big! I remember when he was just a babe in arms. Great recipe Daddy Lau, I will add this to my chicken breast recipes. It looks so flavorful!
The details explaining the function of cooking wine was MUCH appreciated. I saw your dad use it in his epic Garlic Broccoli tutorial and again in this one so that's two things I'll need it for, just as a start. I love these technical explanations so I know WHY I'm buying things at the supermarket and then in the kitchen, WHY I'm doing what I'm doing. This sort of technical, educational approach is what sets exceptional cooking tutorials apart from the majority online. Thanks so much for this one, so well done.
Im a Chef and I remember when I first learned the skill of using a 'Cleaver' in the kitchen and how versatile it is.. it is to this day, my most used kitchen knife.. I will never be without it.. Also, I cut onions exactly the same way.. it just looks more attractive too..
Just wanted to say thank you. Made this dish for the second time. First was good. Second was dialed. A big thank you to you and your dad for sharing! ❤
I just attempted this recipe tonight for my family and it was a big success! My autistic son, who is usually very inflexible with new foods and demands ketchup with chicken breast said, "It's a keeper!" The chicken was very moist and tender. I substituted rice wine vinegar for cooking wine due to dietary restrictions with good success.
I have the exact same bowl that Dad is making the brine in. It was originally bought as my Golden Retriever's water bowl. When we got a second Golden 7 months later, that bowl was too small for 2 thirsty dogs. We replaced the bowl with a larger one. We washed and sanitized the dog bowl in the dishwasher and it has been one of our favorite bowls ( just the right shape and size) for 14 years 🤣🤣🤣 im so glad to see our family isn't alone in this. The running question in our home is often "where's the dog bowl?". Right now mine is in the fridge holding my jalapeño harvest.
Randy, Dad, Lau team - you really put alot of work in these videos. I see and feel in the subtitles, the explanations of the cooking steps, and countless hours of pre/post production /editing. Amazing job! Unfortunately, now I am just really hungry, and I wont be having this until at least next week... lol
Hi your dad is excellent master chef, he always showed us how to cut right/ cook right / and all the experience he got ! Thx Mr.Lau for share all the yummy foods ! U had a very happiness family god bet, so glad to meet u all!
I thought there was a video of his where he added baking soda to the water, does he use baking soda sometimes instead of salt? Btw - i LOVE your dad's cooking videos! I've made the chicken thighs twice now, my son loves them! Today i'm working with chicken tenders
Just wanted to add that if you're using stainless steel pans, you can do the water drop test to see if it's hot enough. If the water beads up and rolls around like marbles when moving the pan, then it's hot enough. Just make sure the food you're pan frying is close to room temp and not straight out of the fridge.
This looks delicious! I have made your dad’s chicken thigh recipe, and it has already become a family favorite. This recipe is quite similar to the thigh recipe. I would love to see a chicken recipe from your dad with some different flavors.
I wanted to come on here and make a comment. Because it needs to be said. I just made this tonight on Thanksgiving day for my family (turkey was too expensive this year) and my mom is a picky eater lol like your dad. She has a hard time eating hard foods most of the time. Chicken breasts, fried? Was one of those my mom couldn't eat for a while because how tough the meat could be. Let me tell you. The chicken breast came out so delicious, so savory. And so juicy and soft that this will now become one of those meals that I can make for my mother! Thank you, Daddy Lau and your family, for allowing me to do this. I said it before, but congratulations on your channel getting bigger! One day when I'd love to be your patreon.
Loved your RUclips channel. I am now hooked after watching it for the first time. I have to purchase your dad’s knife. Thank you so much for great recipes!!! ❤
I have used your method now for various ways of cooking chicken breast including grilling... never is the product rubbery or chewy... thanks for sharing! Amazing Chef!
Looks delicious. Will be trying this recipe soon but I will replace the chicken breast with the thigh. You have an amazing family and thank you for sharing the recipe with us. Take care. Cheers from HK🇭🇰
Fantastic technique. I tried some of the chicken before adding the sauce in and it tasted perfectly panned fried with a nice crispy coating. Will be using this technique in the future to make other types of chicken dishes. Thanks!!
Thanks I tried this for dinner . I didn’t have ALL the ingredients, but still made it work with the 1-1/2 lb of chicken breast I had in the Fridge. Thank you !
This tastes so good! I've never cooked the chicken breast so well like this. The chicken breast is so soft and moist! I am running out of corn starch so I substitute it for cake flour 😂. It turned out so good and tastes like McChicken nuggets 😂. This dish is a keeper! I have had a hard time cooking chicken breast for a long time. Now I know how to cook it! I can understand some Cantonese and I love Cantonese diets. You made this video a lot of fun. Thank you so much.
So...I tried this chicken recipe. A few things: 1.) Very descriptive video ❤ If I had just read this online without the video, I would've done a much worse job 2.) My family raved about how tender and flavorful the chicken was. So thank you for the tips! I'm infamous for overlooking chicken and pork bc I'm so paranoid about eating it undercooked. This chicken was melt in your mouth tender. 3.) Although my meal was delicious, I had a catastrophe 😂 My kitchen was so smoky I had to open the door. I cut my finger badly while slicing onion. My kitchen looked like a bomb went off when I was done. I was covered in cornstarch and oil splatter when I was done. 😂 It was well worth it and we had a good laugh over this. I am making this for a second time tonight and hoping for a smoother process. Fingers crossed! Lol
Subscribed!!! I love Asian cuisine and so do my children ❤ I will be making these recipes. I used to live in a city with lots of authentic Asian markets…I miss it 😔
Thank you and your father for teaching me how to make this delicious meal. Very well made video for me to follow along to. I made this today to the tee and it cane out fabulous especially tasty. Mind you I'm not from your culture neither but yet your father made me feel like it was my dad teaching me how to make a dish. Well done you two🎉. I'm from the West Indies and this meal came our soooo well because of the both of you. Much thanks for helping me make something way out of my comfort zone. 🎉😊
Damn! I want pan-fried chicken breasts with onions and steamed broccoli right now. Salute to Pops! His energy is quite effective! And he supplies the flute music!
Just made this chicken!...I have never cooked a chicken that tasted Sooooooo good, just watching helps me with other foods....I have done a few of your Dad's work and everything went great...as long as I do what he says....😊...I have learned so much by watching him....
You guys and very cool!!! We luv your dad cooking and we luv how u break down in details with certain history of certain dishes. You guys are amazing plus we luv how afterwards everyone sits down and eat and ask questions, such a warm and amazing family support each other.❤❤❤ wish u guys a wonderful holidays.
I learned many similar techniques trying to perfect my chicken Marsala - slice to same size cutlets, pound lightly, flour dredge, wine in marinade and cooking, aromatic veg (mushrooms and shallots) with the goal of a silky rich sauce. I'll make this and enjoy how the different flavor profile works with the analogous approach. Yum! Thanks for the great videos.
Looks delicious. I hardly cook chicken these days as I find it' does not taste like what it used to and become too gamey. But after looking at how your Dad makes it with so much flavor.. I'm thinking about it 😊
Just the cooking channel I was looking for!! What a wonder cook Dad is! Lovely authentic food and I love the explanations. Just to add, your chickens must be huge - the breast was about 3 times the size of a chicken breast in the uk.
This recipe was super good. I had some leftover sauce in the pan that I didn’t want to go to waste and so I made some fried rice with Chinese sausage using it
Here’s a tip for you. Put your cornstarch in a plastic bag, add the chicken, and shake. It’s easier and quicker than dredging every piece by hand and it coats the meat better.
Watched your short about light vs dark soy sauce which made me curious. My family is Toisonese so i'm familiar with Canto and Canto style cooking. If I taste dark soy sauce by itself, it tastes "better" to me as a flavor (richer, caramel/sweet and savory flavor) than light soy sauce which is mostly just salty. If dark soy sauce has these flavors, is there a specific reason we only use it for color and not flavor? Only asian dish specifically that I can think of that uses dark soy sauce for flavor is Singapore's kaya toast breakfast that serves runny egg with a dash of dark soy as the flavoring. Are there Canto dishes that take advantage of dark soy sauce's flavor more than for color?
Join the Canto Cooking Club: bit.ly/46SOhJK
Get the full recipe: madewithlau.com/recipes/pan-fried-chicken-breast
why dont your dad speak english? this is america
I appreciate the dedication and sweetness that your dad put into explaining.
Your dad always ends the episodes by saying, "All right, Friends! (dish) is complete! I hope you all enjoy it! Hong Doy! Mui Mui, time to eat (dish)!" After watching him cook whatever amazing food he is cooking for the episode it always makes me wish I could join you and your family for a meal... Your family looks awesome and welcoming, and your dad is a great, and enormously talented man.
do you speak cantonese? 9:10
@stevethea5250 do I speak Cantonese? No, I don't. Honestly, if you do and you could tell me what that means I'd appreciate it greatly.
@@BU1LanderHii I do speak Cantonese :) Mui mui means younger sister in Cantonese (if that’s what you’re curious about)
@@christinegu6753 actually, I was wondering about the whole phrase.
@@BU1Lander actually the phrase is pretty much the same like the subtitles. it’s like “alright friends! The onion chicken breast is now ready! I hope you all like it! Hong Doy(probs a name), mui mui (meaning little sister), come downstairs to have the chicken!”
Your Dad is an excellent teacher/coach. He really shows everything (I am a dedicated, passionate non professional cook).
Thank you for sharing his knowledge.👍
I love Asian food, especially the Chinese!
I'm a simple guy - I saw that ginger (s)mashing technique, I like...
I really like how he mixes things together with his measuring spoons. No pretense, just wisdom. I could hang out with this guy all day.
I know right!
Greatly appreciate you for sharing the science behind cooking wine. Thank you!
My goodness that baby is getting so big! I remember when he was just a babe in arms. Great recipe Daddy Lau, I will add this to my chicken breast recipes. It looks so flavorful!
He's Adorable! NOT... Just your Dad! Your little boy! It's wonderful watching him grow! Thank You. Marty from New Jersey.
These videos are a love letter from you and your Dad. Seriously so beautiful.
Wow, never thought of the cutting with the grain of the onion will cut down the tears! Eureka moment!
I made this for my family and they loved it! They don't always love the new dishes I try, but Daddy Lau made it a winning night!
The details explaining the function of cooking wine was MUCH appreciated. I saw your dad use it in his epic Garlic Broccoli tutorial and again in this one so that's two things I'll need it for, just as a start. I love these technical explanations so I know WHY I'm buying things at the supermarket and then in the kitchen, WHY I'm doing what I'm doing. This sort of technical, educational approach is what sets exceptional cooking tutorials apart from the majority online. Thanks so much for this one, so well done.
I am in LOVE with this family! Nummy eats, huge smiles and lots of Lau🤗💕
oh wow, this is the most straight forward, clear, to the point demo i have seen. So much tips, thanks so much for sharing!!! (great editing too btw!)
Im a Chef and I remember when I first learned the skill of using a 'Cleaver' in the kitchen and how versatile it is.. it is to this day, my most used kitchen knife.. I will never be without it.. Also, I cut onions exactly the same way.. it just looks more attractive too..
What a wonderful teaching channel this is. Everything I’ve cooked has turned out so well and garnered many, many compliments. Thank you from the U.K.
Just wanted to say thank you. Made this dish for the second time. First was good. Second was dialed. A big thank you to you and your dad for sharing! ❤
I just attempted this recipe tonight for my family and it was a big success! My autistic son, who is usually very inflexible with new foods and demands ketchup with chicken breast said, "It's a keeper!" The chicken was very moist and tender. I substituted rice wine vinegar for cooking wine due to dietary restrictions with good success.
Thank you for making these videos of your dad cooking. I'm reminded of my late father who was a chef and I regret not learning recipes from him
I have the exact same bowl that Dad is making the brine in. It was originally bought as my Golden Retriever's water bowl. When we got a second Golden 7 months later, that bowl was too small for 2 thirsty dogs. We replaced the bowl with a larger one. We washed and sanitized the dog bowl in the dishwasher and it has been one of our favorite bowls ( just the right shape and size) for 14 years 🤣🤣🤣 im so glad to see our family isn't alone in this.
The running question in our home is often "where's the dog bowl?". Right now mine is in the fridge holding my jalapeño harvest.
Randy, Dad, Lau team - you really put alot of work in these videos. I see and feel in the subtitles, the explanations of the cooking steps, and countless hours of pre/post production /editing. Amazing job! Unfortunately, now I am just really hungry, and I wont be having this until at least next week... lol
Looks very tasty, loved the end, couldn't understand him but his love and excitement of it made me smile, great stuff🙂 👍
You and your family are awesome! your dad is an insanely talented chef while also giving clear explanations for every step he takes. Great channel!
I LOVE that you go over how much time is spent cooking and at what heat. Thank you!
I sure appreciate your Father's instruction ... Thank Him for me ... a great Chef.
I started watching this channel's videos during the pandemic. I am glad things are still going strong.
Not too many father-son cooking videos on YT! Keep up the good work! Merry Xmas to your family!
Fantastic ginger cutting technique alone! 👍
Hi your dad is excellent master chef, he always showed us how to cut right/ cook right / and all the experience he got ! Thx Mr.Lau for share all the yummy foods ! U had a very happiness family god bet, so glad to meet u all!
太好味啦！so tasty!! 剛剛煮左,兩個小朋友爭住食！I always love your video! And my family love your father’s dishes! Can feel the love from the video ❤
好多謝您嘅支持！老劉祝福您闔家安康！新年快樂！萬事如意！
Your dad’s cooking inspired me to start cooking his recipes for my family! Enjoying your videos.
I thought there was a video of his where he added baking soda to the water, does he use baking soda sometimes instead of salt? Btw - i LOVE your dad's cooking videos! I've made the chicken thighs twice now, my son loves them! Today i'm working with chicken tenders
Just wanted to add that if you're using stainless steel pans, you can do the water drop test to see if it's hot enough. If the water beads up and rolls around like marbles when moving the pan, then it's hot enough.
Just make sure the food you're pan frying is close to room temp and not straight out of the fridge.
This looks delicious! I have made your dad’s chicken thigh recipe, and it has already become a family favorite. This recipe is quite similar to the thigh recipe. I would love to see a chicken recipe from your dad with some different flavors.
I wanted to come on here and make a comment. Because it needs to be said. I just made this tonight on Thanksgiving day for my family (turkey was too expensive this year) and my mom is a picky eater lol like your dad. She has a hard time eating hard foods most of the time. Chicken breasts, fried? Was one of those my mom couldn't eat for a while because how tough the meat could be.
Let me tell you. The chicken breast came out so delicious, so savory. And so juicy and soft that this will now become one of those meals that I can make for my mother! Thank you, Daddy Lau and your family, for allowing me to do this. I said it before, but congratulations on your channel getting bigger!
One day when I'd love to be your patreon.
Thank you so much, for sharing this recipe. I've just made it. Its super super delicious, and the meat is so tender. Best Regards for your Dad
Cantonese language is the best 🇭🇰🥹🫶💗
Loved your RUclips channel. I am now hooked after watching it for the first time. I have to purchase your dad’s knife. Thank you so much for great recipes!!! ❤
I have used your method now for various ways of cooking chicken breast including grilling... never is the product rubbery or chewy... thanks for sharing! Amazing Chef!
I love your channel..and your dad!
I just tried this recipe, and it was the best chicken I have ever had. Absolute 10/10. Thank you so much for sharing!!!
0:21 this step made the most sense to me.
Love all the recipes...thank you so much for sharing
Similar to the pan fried chicken thighs, which I made last night along with stir fry broccoli. Broccoli was a lot of effort but well worth it.
Looks delicious. Will be trying this recipe soon but I will replace the chicken breast with the thigh. You have an amazing family and thank you for sharing the recipe with us. Take care. Cheers from HK🇭🇰
always love your Dads cooking.😊
I really appreciate the use of traditional Chinese 🇭🇰thank you
Loved that 'CHEEERRSS' at the end. Lol. That was awesome. 😂
Fantastic technique. I tried some of the chicken before adding the sauce in and it tasted perfectly panned fried with a nice crispy coating. Will be using this technique in the future to make other types of chicken dishes. Thanks!!
My mouth waters during all these wonderful videos
Thanks I tried this for dinner . I didn’t have ALL the ingredients, but still made it work with the 1-1/2 lb of chicken breast I had in the Fridge. Thank you !
This tastes so good! I've never cooked the chicken breast so well like this. The chicken breast is so soft and moist! I am running out of corn starch so I substitute it for cake flour 😂. It turned out so good and tastes like McChicken nuggets 😂. This dish is a keeper! I have had a hard time cooking chicken breast for a long time. Now I know how to cook it! I can understand some Cantonese and I love Cantonese diets. You made this video a lot of fun. Thank you so much.
This channel is amazing! Thank you so much for sharing these secrets!
So...I tried this chicken recipe. A few things:
1.) Very descriptive video ❤ If I had just read this online without the video, I would've done a much worse job
2.) My family raved about how tender and flavorful the chicken was. So thank you for the tips! I'm infamous for overlooking chicken and pork bc I'm so paranoid about eating it undercooked. This chicken was melt in your mouth tender.
3.) Although my meal was delicious, I had a catastrophe 😂 My kitchen was so smoky I had to open the door. I cut my finger badly while slicing onion. My kitchen looked like a bomb went off when I was done. I was covered in cornstarch and oil splatter when I was done. 😂 It was well worth it and we had a good laugh over this.
I am making this for a second time tonight and hoping for a smoother process. Fingers crossed! Lol
Excellent. Followed many recipes and cooked as many. I love you Daddy Lau. Thank you.
Omg amazing shared on WhatsApp right away 😊😊 dish done thx boss for amazing video
Subscribed!!! I love Asian cuisine and so do my children ❤ I will be making these recipes.
I used to live in a city with lots of authentic Asian markets…I miss it 😔
who cares?
Thank you and your father for teaching me how to make this delicious meal. Very well made video for me to follow along to. I made this today to the tee and it cane out fabulous especially tasty. Mind you I'm not from your culture neither but yet your father made me feel like it was my dad teaching me how to make a dish. Well done you two🎉. I'm from the West Indies and this meal came our soooo well because of the both of you. Much thanks for helping me make something way out of my comfort zone. 🎉😊
Damn! I want pan-fried chicken breasts with onions and steamed broccoli right now. Salute to Pops! His energy is quite effective! And he supplies the flute music!
Just stumbled on your channel. Great stuff. Love the format and the caption in both English and Traditional Chinese. 👍🏻
Made this recipe, followed the step-by-step, tasted so yummy! Thank you
Sarap! Thank you for sharing the recipe! I made this and just replaced the wine with a little vinegar for the sauce.
Just made this chicken!...I have never cooked a chicken that tasted Sooooooo good, just watching helps me with other foods....I have done a few of your Dad's work and everything went great...as long as I do what he says....😊...I have learned so much by watching him....
Thank you
You guys and very cool!!! We luv your dad cooking and we luv how u break down in details with certain history of certain dishes. You guys are amazing plus we luv how afterwards everyone sits down and eat and ask questions, such a warm and amazing family support each other.❤❤❤ wish u guys a wonderful holidays.
lmaoooo, my dad makes this every other week! Sooooo good!
I made this for my family and they all loved it, thank you for sharing your recipe and techniques. =)
reminds me of my grandparents :) glad to see videos like this
Wow..what a beautiful recipe..yumm
I learned many similar techniques trying to perfect my chicken Marsala - slice to same size cutlets, pound lightly, flour dredge, wine in marinade and cooking, aromatic veg (mushrooms and shallots) with the goal of a silky rich sauce. I'll make this and enjoy how the different flavor profile works with the analogous approach. Yum! Thanks for the great videos.
This was brilliant; 100 out of 10. Thanks for sharing it!
I enjoy learning from this channel so much! 💜
I just made this for dinner tonight and it was SO delicious!!! I wanted to eat the whole thing 😂. Thank you so much for what you do!
Yo that’ doesn’t sound right …
Just made this tonight, the most tender chicken breast o ever made. Great recipe, thank you!
I made this tonight, and it was fantastic! Thank you for sharing your knowledge with us.
what the hell i just made the chicken thigh recipe with chicken breast this morning and then you guys drop this a few hours later 😂
Sesame oil is a MUST ingredient.. I also add dark soy sauce to the sauce part. The result is the dish looks more saucy and beautiful.
Literally was trying to figure out what to do with my Costco chicken breast package so THANK YOU for doing this recipe!
this was delicious, made it tonight, def will be making again
Looks so delicious ❤ thank you for sharing that
I wasn't even following the exact steps and measurement but it turned out so well im amazed at how well i can cook! Lol
Looks delicious. I hardly cook chicken these days as I find it' does not taste like what it used to and become too gamey. But after looking at how your Dad makes it with so much flavor.. I'm thinking about it 😊
Just the cooking channel I was looking for!! What a wonder cook Dad is! Lovely authentic food and I love the explanations. Just to add, your chickens must be huge - the breast was about 3 times the size of a chicken breast in the uk.
As a cantonese i love this. Hope there will be a version with only his voice😂
I made this and your garlic eggplant for my family. We're still reeling about it the next day. I can't believe I made that tbh. Thank you so much!
This recipe was super good. I had some leftover sauce in the pan that I didn’t want to go to waste and so I made some fried rice with Chinese sausage using it
Tried this recipe last night,and it turns out so goood ,thank youu uncle!
I tried this dish and it ends very yummy, thanks for sharing ❤
Beautiful job and his knife skills ❤❤❤!
Here’s a tip for you. Put your cornstarch in a plastic bag, add the chicken, and shake. It’s easier and quicker than dredging every piece by hand and it coats the meat better.
Thanks for shsring, i followed this way of cooking chicken breast and it's very tender, yum!
Hey I had this recipe and it's with such simple ingredients but so delicious, thank you for the youtube channel will def be copying more recipes here
I MADE THIS TONIGHT
What is the brand of the cook top your dad always uses? I'm looking to get one and i figured he must use s good one. Thanks!
Maybe one day could you do a video on Youtiao and Cheung Fun 😊❤️
😘 Very well explained, I have a question about cooking wine, we don't have that here Can I also use normal white wine or just more water?
This is a great video! Is cooking wine essentially Shaoxing?
07:47 instead of cooking wine, can we use Hua Diao Wine (花雕酒）as a substitute ？
Wonderful cooking tips I surely adopt. Thx
Watched your short about light vs dark soy sauce which made me curious. My family is Toisonese so i'm familiar with Canto and Canto style cooking. If I taste dark soy sauce by itself, it tastes "better" to me as a flavor (richer, caramel/sweet and savory flavor) than light soy sauce which is mostly just salty. If dark soy sauce has these flavors, is there a specific reason we only use it for color and not flavor? Only asian dish specifically that I can think of that uses dark soy sauce for flavor is Singapore's kaya toast breakfast that serves runny egg with a dash of dark soy as the flavoring. Are there Canto dishes that take advantage of dark soy sauce's flavor more than for color?
It's hard to translate these things, what a great work!