I know this comment sounds stupidly simple but I think it's important - *please* can you do a family video on using chopsticks 🙈 despite practice many of us still struggle and as you guys are amazing content creators I think you could do a nice video on this.
Im new fan of this channel, iv wanted to learn to cook Chinese food for a while now. Great videos. I am wondering if you would like to have a look at Dr Sten Ekberg's video on RUclips about cooking oils?
i been making chinese food for awhile and this man has answered every little error i had been questioning for years. explained why the breading falls off, why the 2nd fry, loved it. can tell he been cooking it for years, cooked so natural
Please 🙏 tell your father thank you for sharing all of his wonderful recipes and cooking techniques. He's amazing. He's the best chef/cook that I've ever seen on RUclips.
We made this with Gardein plant-based chick'n strips, skipped the marinade step - and it worked out great! Will try this technique with cauliflower soon. Thank you so much for taking the time to make this video. I found the written recipe a little harder to follow, my updated recipe if it helps anyone else, note this is adapted for the plant-based chicken and we own an actual deep fryer: Set the veg chick'n out to defrost or wash and cut the cauliflower into florets. Preheat the deep fryer to 325. Prep the red bell pepper, Serrano, garlic, and dried chiles and set aside. In a medium bowl, combine the all-purpose flour, cornstarch, baking powder and salt. Mix to thoroughly combine. Add water 1 tablespoon at a time and stir until no lumps remain. You may need more water to achieve the consistency shown in the video. Once adding the half egg and the oil, it should be slightly runnier than pancake batter. In a small bowl, combine all of the sauce ingredients, then taste the sauce and adjust to your preference. Make a slurry of corn starch and water, set aside. Time to fry twice, and in two batches. Coat the chick'n or cauliflower with your batter. Starting with the first half, drop one piece at a time into the 325 fryer, finding a spot for each piece so they don't stick together. Let them sit for about 90 seconds before stirring around, so the batter doesn't fall off. Total frying time is around 2.5 minutes. Remove and let drain. Repeat for the second batch. When all has been fried once, set the deep fryer to 375. Fry everything one more time until a beautiful golden brown for just shy of 1 minutes. You should be able to do all of it in one batch now. Meanwhile, prep the sesame seeds and the sauce on the stove. Heat up a large sauté pan over medium-low heat. Pour in the white sesame seeds and lower the heat. Stir around constantly using a spatula . After 30 seconds, turn off the heat and stir for another 30 seconds. Transfer to a plate or bowl and set aside. Return the sauté pan to the stovetop and heat on medium-high. Add a small bit of oil, heat, then add the garlic and dried chiles for a minute until aromatic. Add in the sauce and stir immediately, have a taste and adjust. Lower the heat and add in your corn starch slurry a little bit at a time while stirring. Then add toasted sesame oil to taste. Finally, add the chick'n or cauliflower and fresh peppers to the sauce and mix quickly and serve. You can also serve the sauce on the side.
I am so excited for this, my husband has been asking for sesame chicken for years and I haven't found a good enough recipe. We already adore you're dad's sweet and sour chicken, so I'm literally thrilled you made this video. ♥
I made this tonight. It was very good. The chicken marinade was a little too salty for me. Maybe 1/2 tsp salt there instead. Also, check your website. The batter says 6.5 tsp water. Should be Tbsp. Great video! Thank you for sharing!
Thank you for these videos. After losing my mom and my grandma this year, listening to these videos brings me back. My grandma cooked a lot of these dishes and listening to the Cantonese just feels like.. home.
made this tonight and really enjoyed it, th8ink i needed to let my oil warm up between batches to get extra crispy, but the flavours were great!!! thanks so much, love the videos!!
Thanks for the recipe! I fried my chicken with equal part cornstarch and flour in tallow….so crispy and delicious even when reheated the next day. Also so much healthier than seed oils.
It was hard to find some ingredients but in the end I made it. I followed the instructions to the letter and cooked this dish for me and my gf and it was amazing 😋 Thank you very much!
AS A CHILD GROWING UP IN A EURASIAN HOME, WE LOVED EVERYTHING OUR PARENTS COOKED. WE'D NEVER THINK OF TURNING UP OUR NOISES TO "ANY" VEGETABLES AS THE CHINESE WAY OF STIRFRYING THEM IS HEAVEN.
I made this today. It came out delicious. Two notes: adding chunks of welsh onion to the sauce makes it even nicer and -- if you've got too much batter, as I had, because, well, measuring is hard, adding a little sugar to the leftover and then frying it in the hot oil between first and second fry will make for a delicious sweets course.
In Asian culture it’s so culturally accepted that your parents will tell you you’re too skinny if you don’t eat enough (and it’s disrespectful if you reject their food) but also call you fat when they feed you too much. How many times has your parents called you fat and how do you deal with it?
Best Sesame Chicken I have ever had and I cannot believe I made it myself! (I did use well trimmed boneless/skinless thighs instead of breasts) Thanks for the awesome recipe!
Спасибо за этот рецепт! Выглядит очень вкусно! Обязательно попробую, уверена, вам понравится!👍👍Thanks for this recipe! Looks very tasty! I'll definitely try it, I'm sure you'll like it!👍👍
Made this with the red bean pork belly yesterday along with air fryer fries (I'm weird). Wife had rice. Halved both recipes. This one was very good but too sweet for me. The chicken was very juicy at +165 F. I regret not cooking longer for more crunch though, but it didn't make that much of a difference anyway. I would however suggest to first add a third of the sugar and taste. Add more and adjust. I used probably half of the sugar and it was still too sweet. I used costco jarred fire cooked green and red bell peppers that have a little sugar. Those bell peppers are bomb if you see them (new item and huge portions jammed into the jars). I also used a jalapeno, some thai dried red chilis and home pressed garlic. I will definitely make tweak this recipe to perfection.
When you say light soy sauce, i have low salt soy, regular soy and dark soy… is there a fourth light? Tried this tonight first time. Flavor if the sauce seemed very strong and concentrated. Maybe for my taste I need more water and maybe if there is a light soy that is not just low salt… will check. Live where there is no good NYC style Chinese that I have grown up on and used to. Got a few things down, really want to stick this, smelled so right in the pan… LOVE YOU GUYS!! Thanks❤❤
@@MadeWithLau Nice! Keep up the good work too! I appreciate how you guys are showing off Cantonese cooking and food, but also capturing culture and language for future generations. As an HK-born Australian, now living in Seattle, I can see the spread of the Cantonese diaspora, but also its dilution in many places around the world. I find your work very encouraging and important to sharing my own background and culture🥳 (e.g. the shopping with parents at Costco/99 Ranch was just like shopping with my own parents lol)
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Join the Canto Cooking Club: bit.ly/3YP0fkp
Get the full recipe: madewithlau.com/recipes/sesame-chicken
I know this comment sounds stupidly simple but I think it's important - *please* can you do a family video on using chopsticks 🙈 despite practice many of us still struggle and as you guys are amazing content creators I think you could do a nice video on this.
Im new fan of this channel, iv wanted to learn to cook Chinese food for a while now. Great videos. I am wondering if you would like to have a look at Dr Sten Ekberg's video on RUclips about cooking oils?
Your Dad is an absolute GOAT!!!! 🔥🔥🔥
There’s always something magical about watching someone who knows what they’re doing
i been making chinese food for awhile and this man has answered every little error i had been questioning for years. explained why the breading falls off, why the 2nd fry, loved it. can tell he been cooking it for years, cooked so natural
Please 🙏 tell your father thank you for sharing all of his wonderful recipes and cooking techniques. He's amazing. He's the best chef/cook that I've ever seen on RUclips.
This old dude is my go to for Chinese food. I wish him many more years of showing us great food!
What a good man, he loves cooking and feeding his family!!!!!!
"I take care a my kids!" - Chris Rock
I love how you talk about why each ingredient is necessary for the flavor. Most channels don't do that. THANK YOU!!!
I truly enjoy watching a master performing his craft. Appreciate your channel.
Every single recipe looks so delicious and amazing when your dad is finished cooking. I want to try every recipe your dad cooks.
Lau’s sense of calm and cool is undeniable. I really enjoy these!
In each crunchy chicken cube is labour of ❤love.
true experienced chef showing authethic skills. Good video with clear information and subtitles. Definitely a good reference.
We made this with Gardein plant-based chick'n strips, skipped the marinade step - and it worked out great! Will try this technique with cauliflower soon. Thank you so much for taking the time to make this video. I found the written recipe a little harder to follow, my updated recipe if it helps anyone else, note this is adapted for the plant-based chicken and we own an actual deep fryer:
Set the veg chick'n out to defrost or wash and cut the cauliflower into florets. Preheat the deep fryer to 325.
Prep the red bell pepper, Serrano, garlic, and dried chiles and set aside.
In a medium bowl, combine the all-purpose flour, cornstarch, baking powder and salt. Mix to thoroughly combine. Add water 1 tablespoon at a time and stir until no lumps remain. You may need more water to achieve the consistency shown in the video. Once adding the half egg and the oil, it should be slightly runnier than pancake batter.
In a small bowl, combine all of the sauce ingredients, then taste the sauce and adjust to your preference.
Make a slurry of corn starch and water, set aside.
Time to fry twice, and in two batches. Coat the chick'n or cauliflower with your batter. Starting with the first half, drop one piece at a time into the 325 fryer, finding a spot for each piece so they don't stick together. Let them sit for about 90 seconds before stirring around, so the batter doesn't fall off. Total frying time is around 2.5 minutes. Remove and let drain. Repeat for the second batch.
When all has been fried once, set the deep fryer to 375. Fry everything one more time until a beautiful golden brown for just shy of 1 minutes. You should be able to do all of it in one batch now.
Meanwhile, prep the sesame seeds and the sauce on the stove. Heat up a large sauté pan over medium-low heat. Pour in the white sesame seeds and lower the heat. Stir around constantly using a spatula . After 30 seconds, turn off the heat and stir for another 30 seconds. Transfer to a plate or bowl and set aside.
Return the sauté pan to the stovetop and heat on medium-high. Add a small bit of oil, heat, then add the garlic and dried chiles for a minute until aromatic. Add in the sauce and stir immediately, have a taste and adjust. Lower the heat and add in your corn starch slurry a little bit at a time while stirring. Then add toasted sesame oil to taste.
Finally, add the chick'n or cauliflower and fresh peppers to the sauce and mix quickly and serve. You can also serve the sauce on the side.
Your dad is amazing 🤗
I am so excited for this, my husband has been asking for sesame chicken for years and I haven't found a good enough recipe. We already adore you're dad's sweet and sour chicken, so I'm literally thrilled you made this video. ♥
You are an excellent chef! God bless ♥️
This might be the best cooking video I’ve ever seen
These recipes and techniques are fantastic! Thanks to you and your Dad!
I love watching these videos because the cantonese feels right at home. Thanks for the recipe!
Awesome to learn about all the settle techniques and tips
Made this, but with frozen stirfry mix. Very good! I didn't fry it enough to get the best crunch... can't wait to do it again! Thanks guys!
Love the detailed explanations, there are others that makes the same recipe differently, so i learn something new every time👍🏽
I made this tonight. It was very good. The chicken marinade was a little too salty for me. Maybe 1/2 tsp salt there instead. Also, check your website. The batter says 6.5 tsp water. Should be Tbsp.
Great video! Thank you for sharing!
Chef Lau is such a great teacher!!!! Can't wait to try this! TY!🥰
This looks sooooooooooo tasty 🤤🤤🤤🤤🤤🤤Daddy Lau is the best! Thank you for sharing this recipe! 🫶🏿👏🏿👏🏿👏🏿👏🏿👏🏿
I made this recipe for Sunday dinner and it was sooo good. Wonderful recipe for sesame chicken.
Thank you for these videos. After losing my mom and my grandma this year, listening to these videos brings me back. My grandma cooked a lot of these dishes and listening to the Cantonese just feels like.. home.
made this tonight and really enjoyed it, th8ink i needed to let my oil warm up between batches to get extra crispy, but the flavours were great!!! thanks so much, love the videos!!
Thank you for sharing delicious sesame chicken recipe! love it
Great recipe, thank you!
awesome video, can’t wait to try it for my family
I have been searching for Almond Fried Chicken recipe, particularly the gravy/sauce. I believe it ois a Cantonese dish. Love your videos!
This is part 2. ruclips.net/video/z8o7jFJJDt0/видео.htmlsi=jXCV8jBdS5YBmijX
After mastering fried rice this seems like a worthy next target. Amazing channel!
Fried ice is much harder to get right than this recipe 😓.
@@Selurion I am agree. Fried ice is the one recipe that I can never get right. It always ends up very watery, no matter what I do. ☹️
Love your channel and all the fun you have!
Food is pretty awesome too!
Thanks great Chef and family 👍
I am a big fan of your youtube channel. I have learnt so much and tried many of your recipes and they were a success. Thank you. Mom (Barbara)
Just made it and it was delicious
Thanks for sharing your culture with us
I can’t wait to try this.
Doing this right now looks so YUMMMMMM 🍜🍛
Ultimate Fry Daddy Lau! ❤
Thanks for the recipe! I fried my chicken with equal part cornstarch and flour in tallow….so crispy and delicious even when reheated the next day. Also so much healthier than seed oils.
Really enjoy these videos
Omg , just finished this dish so good x
Love this family ❤❤❤❤❤
It was hard to find some ingredients but in the end I made it. I followed the instructions to the letter and cooked this dish for me and my gf and it was amazing 😋 Thank you very much!
It.was delicious. Easy to follow recipe and secrets about how to prepare it that I now know about.
That looks so delicious.
Thanks!
Thank you so much!
AS A CHILD GROWING UP IN A EURASIAN HOME, WE LOVED EVERYTHING OUR PARENTS COOKED. WE'D NEVER THINK OF TURNING UP OUR NOISES TO "ANY" VEGETABLES AS THE CHINESE WAY OF STIRFRYING THEM IS HEAVEN.
fantastic as ever . cheers
Love the channel!
Thankyou for your recipe
I'm salivating😀
Yum!!! Thank you!
Nice job with the steaming timelapse.
Thank u so much. I tried it and it taste great. 👏👏👏👏❤️❤️❤️❤️🤩🤩👍👍👍
Absolutely amazing 👏🏻
Is there a difference between using potato starch for the slurry vs corn starch? Can they be used interchangeably for the slurry?
Awesome! So good!
Can you also make a video on how to make Mei Cai Kou Rou please? Thank you!
I love your videos.❤
Looks fabulous! I wish I spoke the same language as your dad. And I sure hope my chicken comes out like his!
Where did you buy your wok? I like it. Also do you have a video of your dad showing us how to season a wok? Thank you and love watching your dad cook.
Love sesame chicken.
I made this today. It came out delicious. Two notes: adding chunks of welsh onion to the sauce makes it even nicer and -- if you've got too much batter, as I had, because, well, measuring is hard, adding a little sugar to the leftover and then frying it in the hot oil between first and second fry will make for a delicious sweets course.
Good idea! Thanks 🤙🏽
Love Mummy and Daddy Lau. Vivienne from Australia
I really want to try this recipe, but I am thinking that batter mix would be great on fish for English style fish and chips!!! I will have to try it 😃
Made this recently and it was FEE-NAH-MUH-NULL! Thank you and your dad for sharing!
My mouth is watering
感谢这个食谱！看起来很好吃！我一定会尝试一下，我相信你会喜欢的！👍👍
不要客氣，感恩有您的支持！老劉祝福您闔家平安健康快樂！
I am doing your dads food tonight, but I've only got green peppers, cant wait xxx
How deep should the oil on the wok be for frying the chicken?
Your dad is inspiring....
Good recipe
What material is the wok made of?
In Asian culture it’s so culturally accepted that your parents will tell you you’re too skinny if you don’t eat enough (and it’s disrespectful if you reject their food) but also call you fat when they feed you too much. How many times has your parents called you fat and how do you deal with it?
Best Sesame Chicken I have ever had and I cannot believe I made it myself! (I did use well trimmed boneless/skinless thighs instead of breasts) Thanks for the awesome recipe!
Can I use rice flour instead of all purpose
new papa lau beat dropped
i added 2 tbsp ketchup 1 tbsp honey 1 tsp sesame paste and it was perfect
Спасибо за этот рецепт! Выглядит очень вкусно! Обязательно попробую, уверена, вам понравится!👍👍Thanks for this recipe! Looks very tasty! I'll definitely try it, I'm sure you'll like it!👍👍
What is the BTU strength of your butane burner?
What stove do you use?
老刘，身体健康！
非常感謝您的支持和祝福！老劉衷心祝福您闔家健康快樂！
Can you do some videos on cha chaan tang type of food. sandwiches, baked rice/pasta?
老刘的粉糊用的基本是中餐脆皮糊的比例，只是中国现在一般只取蛋清，加蛋黄后遇汁水容易回软
Now if he would come to my house and make it. That would be great 👍 👌
Yummy
5:01 thats the best answer from a Chinese father 🤣
This is one of my favorites, so happy to learn how to make it.
Made this with the red bean pork belly yesterday along with air fryer fries (I'm weird). Wife had rice. Halved both recipes. This one was very good but too sweet for me. The chicken was very juicy at +165 F. I regret not cooking longer for more crunch though, but it didn't make that much of a difference anyway. I would however suggest to first add a third of the sugar and taste. Add more and adjust. I used probably half of the sugar and it was still too sweet. I used costco jarred fire cooked green and red bell peppers that have a little sugar. Those bell peppers are bomb if you see them (new item and huge portions jammed into the jars). I also used a jalapeno, some thai dried red chilis and home pressed garlic. I will definitely make tweak this recipe to perfection.
Thank you, Sir. This isn't not our local restaurant quality. I grow my own garlic, chilis, peppers. We have local source chicken. I will try.
When you say light soy sauce, i have low salt soy, regular soy and dark soy… is there a fourth light?
Tried this tonight first time.
Flavor if the sauce seemed very strong and concentrated. Maybe for my taste I need more water and maybe if there is a light soy that is not just low salt… will check.
Live where there is no good NYC style Chinese that I have grown up on and used to.
Got a few things down, really want to stick this, smelled so right in the pan…
LOVE YOU GUYS!! Thanks❤❤
苏打粉和泡打粉特别是用量有区别，泡打粉除了含有碳酸氢钠（小苏打）还有其他成分，网上一般认为如果用的是泡打粉，分量是小苏打2-3倍
非常感謝您的支持和分享！老劉祝福您闔家安康快樂！
I don't eat chicken. Can I use firm tofu in its place?
Can I come over for dinner???
Wow i can see him to my father
Your just like my family how they'll go yaaaaaay!! Ha!! I've got actual Chinese cousins
Could you have your Dad do some air fryer recipes? I think it would be kino.
Is Randy wearing two watches? What a power play
😂😂 one is a heart rate tracker
@@MadeWithLau Nice! Keep up the good work too! I appreciate how you guys are showing off Cantonese cooking and food, but also capturing culture and language for future generations. As an HK-born Australian, now living in Seattle, I can see the spread of the Cantonese diaspora, but also its dilution in many places around the world. I find your work very encouraging and important to sharing my own background and culture🥳 (e.g. the shopping with parents at Costco/99 Ranch was just like shopping with my own parents lol)