🇨🇳🇺🇸 General Tso's Chicken (左宗棠鸡) – A Chinese American Icon
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Watch Daddy Lau teach us how to make General Tso’s Chicken, a dish he’s made thousands of times in his 50 years as a Chinese chef. Support us on Patreon!
I think while general tso's chicken is not authentic to sichuan or hunnan or anywhere else in china, it is authentic to the chinese-american diaspora, and maybe even to america as a whole. there are "chinese" dishes authentic to china and "chinese" dishes authentic to here (and although i don't know much about them, there are probably chinese dishes authentic to other diaspora communities, e.g. india), and they're different but equally valid as food in and of themselves. cultures and cuissines change according to both chance and a changing environment, and i think it's very rare, maybe impossible, that one arises that is just a straight up objective bastardization of a "real" or "authentic" one, and not authentic in its own right to its place and community of origin. I think the important thing is to respect and understand all cuisines, however new or old you percieve them to be, as valid expressions of culture shaped in interesting ways by the world, people, and ingredients around them.
Can you please make the recipe for the fried shrimp? They look good :))
This channel is so wholesome. Please tell your dad that you have a new, very grateful subscriber. Much love from my family to yours from Canada 🥰
Bro, you and your dad make fantastic videos (and your family as well). Learning a lot about the recipe alongside the history is a fantastic setup. Thank you for your videos and cheers to the future ones!
I love that you added Chinese immigrant history in America. I think that more stories like this should be heard and that children should be taught this in school.
Legit love your work guys thank you for sharing your family with us all
I highly agree it's similar with Chinese Malaysian cooking. No such thing as truly authentic.
Why does your dad use olive oil in the batter? That’s not common in Chinese cooking. Why not canola, vegetable, rice bran oil etc.? We try to avoid vegetable oil because it’s too generic. The mixture of oils in vegetable oil could differ from brand to brand thus impacting the quality.
What is sad is the real CCP has instilled such distrust among free citizens around the world for political reasons.
Thank your dad!He is a grateful!Now I nearly every day watching your dad cooking!
love videos like this never seen cooking video such a descriptive even learning about the different cooking oil that rookie or expert sometimes make mistake on. Congrats love it. Watching your dad cooking remains me of family cooking recipe.
I love it. I could smell the dish from my computer.
Wow these videos just pop on my recommendation and I instantly sub. The video is beautifully put together and your family is awesome! I was wondering if you can do a fried intestine video. The one with the crispy red skin on the outside and soft and chewy on the inside. I look all over for the recipe but can’t find any online
Hey randy ! Just followed you and pretty much have watched all your videos in one night. Being first generation Chinese in Canada, I never learned how to make Chinese food and always had an interest in how to make it for myself in the future. Thank you so much for sharing all your videos and also the history behind the dishes to learn more about my Chinese heritage. Best wishes for you and your family.
Enjoy your dad's cooking lessons. Thanks for sharing.❤️❤️❤️❤️👍👍👍👍👍👍👍👍👍
I didn't know watching youtube food vlog can make me cry
Love your family. And the fact that you are not only sharing recipes but the stories behind every dishes is fascinating. Wish your mum and dad healthy and happy.
13:59 You know, someone should speak about it.
I watched many videos in the last few days, the people that attack Asians, are the people of the "color" that I can't write, no one addresses this.
Now the media try to "surf on the wave" of "white supremacy"
Your dad reminds me of my late Grandad who was also a chef from Guangdong, seeing you make these videos in an effort to preserve our Chinese heritage really warms my heart, keep it up!
I will never live in western country… If Asians leave the western country… they will struggle to survive.
Subscribed to channel, I love learning new cuisine from different cultures. Great job!! Love your family togetherness.
May I ask where to find or order the knife that was used and the name of it. Thank you very much for sharing.
Your Dad reminds me of my Mum. She always makes extra fried foods for my brother and I seems as the oil is out kakaka 🙂 the best
ur dad is a good chef! lwarnt a few dishes from him! thank you! can you make a video on hw to make chicken soup?
Thank you for sharing 👍😋
You should also watch new PBS documentary, "Asian Americans"
Love what you and your dad are doing here! Your dad is totally legit! My dad was also from Toishan… maybe we’re related. 😆
Greetings Randy, on so many levels, this is a great thing that you are doing.
Preserving culture
Sharing culture
Preserving and sharing your father's knowledge and wisdom.
It is a great honor you do to your father, and I feel honored that you are sharing this with the rest of us.
This is the second one of your videos that I've watched, I will be watching more.
You have more than earned my sub.
Thank you for all the delightful recipes. Randy, @ 9:10 you ask why the meat is not put into the oil all at once. Here’s another reason, it’s not advisable to do it that way as it will drastically reduce the temperature of the hot oil. Compounded by the use of the electric hot plate which takes a much longer time to bring back up the temperature of the oil for deep frying. IMO, of course. Happy Cooking!
thanks for showing how General Tso is done. But Im curious, why Simplified Chinese subs?
From a Chinese cook: For double-fry, the first time using lower temperature is to cook the meat inside the flour skin by 'steaming' using the oil temperature but meat inside remains tender; the second fry with high oil temperature is to make the outside skin crispy. the second fry usually takes 20-30 seconds to avoid taking too much tenderness from the meat. That's what being called Crunchy outside and tender inside