General Tso's Chicken | Basics with Babish Live

[Music] [Music] what's up folks how we doing welcome to basics with babish live I'm gonna go ahead and turn on the stream over here so I can see what y'all are saying mute my computer so we don't hear it twice what's up folks oh we guess are we already have some super chats how you doing Jorge Tendo gave $5.00 and said personally I like my general so swimming in sauce I agree that's why I didn't make enough sauce last time the live stream for those of you who are just joining us or have never been here before for a live stream this is basics with babish live where I'm going to cook last week's or in this case two weeks ago episode of basics live and you guys can cook along we can talk food or you know we can talk about a whole bunch of memes I've never heard of because that's all I'm saying in the shack as always in the other room I've got my boys holding me down I've got Sawyer Jacobs and Vincent Cross so air has the one is the one with the mic right now so it's what I wanted to say hi to the nice people at home hello hello Vinnie and I are back here checking levels reading all the memes trying to get rid of the spam trying to get all the best questions hit us up let us know we'll be here that's right you guys have questions we have answers that sounds like a great catchphrase we should trademark that you've got questions we've got answers that's an incredible that I just invented them I'm just walking around the the you guys might wonder why there's a southern grist tasting snifter in front of me and that's because I'm gonna be drinking some of my beer that I worked on with them I feel greedy saying my beer because I did I didn't make it really they made it but they made it with cherries Jubilee that I flamed myself this is it it's called moon crane it's available at fine southern grist southern locations I don't know everywhere and it is as you can see here let me this isn't a sponsorship or anything I just helped to make this beer with them and it's really cool it's it's a Fraser themed beer for anybody's picking up on the the the the moon Daphne moon and Niles crane last name reference and the does the the skyline of Nashville instead of instead of Seattle and you'll notice on the back there's a little B WB action there and we work together to make this it's a cherries Jubilee sour with brewed with vanilla and marshmallows and I know that sounds a little crazy but it rocks and I'm about to have some okay let's go out with you guys before I dig into this let's look at a couple school we have a lot of super chats oh my goodness alright let's look at a few super chats here oh my god I need to catch up here Chris dab master said have you ever considered working with the Miguel Miguel Arroyo brothers my brother my brother in maid and doing a munch Squad episode I have not but I will reach out to them that's a good idea thank you so much thank you for the super chat Jorge Elston gave five pounds and said you've inspired me to cook I love you banished and I really appreciate that men and I'm very happy to hear that I inspired you to cook and thank you very much for the super chat just cook with Dustin said please try my kimchi recipe I will I'm working on a kimchi basics episode right now she'll check that out just cook with Dustin thank you for these super chats one 10.00 miss Garcia that's a cool first name okay $4.99 no question but thank you very much for the super chat hmm Ilana Schaefer Ilana Schaefer gave $5 and said I'm working on a stream of my own called pole chef and you are a huge inspiration we'd love to do a collab one someday that sounds fun and I will check that out thank you Luke Deary gave 20 British pounds sterling and said hey babish enjoy your show and enjoy the stuff you cook glad to be around for this long say since you're putting KFC out of business would you mind doing the spicy tender roast monterrey from the 90s KFC commercials I'd I don't remember that at all I'm a 90s kid and I don't remember that one bit yeah it's spicy tender roast that sounds toss that in the links for us yeah somebody telling them the comments yeah Thank You Ellen hooker gave $10 and said hey big fan love your videos you got me into cooking that's lovely to hear thank you so much for the super chat I really appreciate it how about we crack one of these open guys and I'm gonna invite the boys to come in here and have a sip with me before we get started so gentlemen whenever you're ready come on in and I'm out of like nice glass I'm out of like nice glasses so I have four martini glasses for the fellas so that's gonna be funny and as you'll see this pours a lovely crimson with a pretty mild foamy head because it's not super carbonated it is obviously I'm just going to get it so southern Christa's covered up there we go there's some cool guys out in Nashville I wish their beer was more widely available but maybe we can do something about that in the near future I'm gonna pour some out for the fellas here they're coming on in to do it a pre general tso's toast as we as is tradition there's soar there's Vincent I can hear myself and it's weird crazy man Cheers cheers to you guys what a goofball what a goofball that Vinny is sorry Oh how's the audio guys let me know if the audio is peaking at all we can't hear it we can't preview it right now so if my mic is peaking if it sounds like it's you know distorted when I speak loudly god that's good um I'm gonna i'ma leave this over here cuz it's such a cool can i love this can I saw it this is not like a sponsored episode or an advertisement I just I'm very proud of this beer that we made together and and it's really tasty I'm gonna get back over to super chats here but let us know about the audio Vinny's got his eye in the comments and let us know if it sounds good let's see we got $10 from Lance Howard who said hi any tips about kitchen chaos no I am the least organized dude in the world and my kitchen is in constant chaos outside of the small degree of it that you can see everywhere else I mean I should turn the camera honestly and show you just like the the chaos of this kitchen and I can do it but it's any tips I guess would be to just stay on top of it like when you're cooking try to actively do dishes try to actively fill the dishwasher if you've got one so so things don't get out of hand too early hmm okay thank you very much for your super chat we got new members got new members like Keith Robinson Thank You Keith Oh Keith see oh my god there's so many super chats Matthew Lauren gave $20 and said babish my guy I love your videos at work at Chipotle and I pretend to cook like you cool man I love Chipotle except for their cilantro rice as you might be able to imagine thank you very much for the superjet I appreciate it Sileo Zee gave five dollars and said how long did the videos take to film that really depends generally about I can shoot them within a day and then it takes another day to edit and then the two to three days generally III have a pretty efficient system worked out here where I can just shoot and go in the other room edit crank it out there's been some cases where I've shot things the day before it's come out and have edited and gotten it out there thank you very much for the super chat crit I can't pronounce your last name I'm sorry crits gave 10 British pounds sterling and watching from the UK crit and Cecilia Thank You Corinne Cecilia thank you so much for the super chat week Russell gave five dollars and said I love the channel you help replenish my creativity while cooking that's a lovely thing to say and I'm really happy to hear that thank you so much for the super chat Goss Kerr gave 5 euros and said shout out to nice guys yeah oh nice guys yeah in Dublin island love your channel shout out to nice guys yeah I've not heard of that channel but i'ma go check it out thank you very much for the super chat the gaming giant gave $5 and said drink on the job you're fired well yeah I know I guess you're right I guess I have to fire myself because I'm I work for myself which is a really nice thing to be able to do it's all thanks to you guys and thanks to super chats like this Ian coating gave $5 and said first lifetime livestream viewer huge fan of the show would love to see a tempura batter for the chicken definitely my favorite way to eat it I agree I would that's what I thought it was that's what I thought you're supposed to do with General Tso's does make a tempura batter but it's it's it's chunky its kragle that's not smooth like tempura better so that's why it necessitates this kind of like slightly different dry breading but some I do love tempura and I'm sure we're gonna cover it on a future episode soon Jake mashed Hera gave $5 and said watch you wearing what's your favorite watch you own we got a new watch lawyer here folks I just picked this guy up this is a this is a Rolex sea-dweller and I just got it last week and it's my it's my new favorite I love my Daytona to death but it's you know the the the the the youngest is always the favorite right is that the roll when you have the family and my watches are my family so that that's how that works and very excited about that thank you for the super chat and thank you for noticing quano Ellis Garcia is back with a question this time $10 to pitch and thank you so much I love your videos been binging them for days so far I love a bunch of your videos Hart that's not a question but thank you so much for your for your generosity yeah and just and just spending money to say nice things that's really really kind of you Col morsel gave that's a fun name Kyle morsel gave $20 and said you've inspired my son and I to cook together he loves your mushroom soup and he's picky I entered the car panini contest I made it into the review video I considered that a win thank you thanks for all you do that's awesome I don't I I can't remember which one yours was but I'm very happy to hear that you gave it a shot and tried to make something good out of something so terrible and I keep cooking with your son that's awesome thank you so much for sharing cooking with CJ gave $25 hey brother you're an inspiration to all of us cooking youtubers out there thanks for all you do CJ thank you cooking with CJ I think I remember you from past super chat so thank you for your your continued to support that's really nice and everybody go check it out cooking with CJ I'll check it out as well unspoken babbler gave 1499 said love your work being an Indian myself I love those dishes but would like more but I'm being selfish peace and love that's not selfish at all indeed and cooking is wonderful and you can expect some new India I'm gonna get down here and just talk with you guys like we're human beings you can expect more Indian basics videos because I did operation with Floyd acardo's of the Bombay bread bar here in New York City and he came over and showed us how to make some roti some Partha I can't member the names of these breads three different kinds of bread none of course three different kinds of Indian bread and and three some kinds of sauces just or curries basic Indian sauces you can expect those videos coming in the next few months thank you so much for the super chat Thank You Aaron mouthy for the $20 for the $20 super Chad and you said I want to see the kitchen clutter alright you know what for 20 bucks I'll show you the kitchen clutter sorry for walking off spring for a second here folks which one of you guys spilled your beer all over the place geez who am i working with here all right so I'm gonna pan the camera over this way and you're gonna see some clutter here we go so there's camera - and there's the clutter that's the side of the kitchen that you don't see because it's covered and a whole bunch of nonsense that's where I keep all the all the spices and everything that I'm gonna need and the various ingredients for upcoming episodes and there's the stove cam over there and we're back to Center let me Center that up nice and good looks a little crooked but I'm not gonna mess with it right now now while you guys are here live I love being behind the camera that's fun okay let me clean up the spilled beer all over the damn floor goodness gracious we only have four these left guys I'm just it's a martini glass it's hard to drink beer I walk with a beer and a martini glass all right Erin thank you very much for the $20 super Chad hope you enjoyed seeing the clutter there you go then we've got Damian Bogle gave 20 I'm not entirely sure what that currency is but I got 20 of them thank you hey man happy to see you live again happy to be back live it's been a few weeks since we've done one of these and last time we were recording an episode of binging live which was a lot of fun and I considered doing that this week but I really wanted to make General Tso's since it's not it's less and less often that we get recipes on basics that we can you know quickly knock out in a you know how our long livestream or a three to three hour long livestream thank you very much for the super chat it's great to be back appreciate it Anders gave 20 pounds sterling and said hey babish you got me into cooking and this is a way for me to give back to you and your team's consistent free to watch uploads that's so kind of you thank you so much the team thanks you as well in the other room really appreciate it this camera is so slightly off-center and I have to just have to fix it I'm sorry I can't reach okay it's fine it looks straight right what do you think looks pretty straight okay Anders Thank You Reed Kay gave ten dollars and said hi I used you reverse your recipe and my parents that was the best thing they've ever had and didn't believe me when I said I got the recipe from a YouTube channel my mom's watch watched every video since that's really really nice I'm very happy that you made it for your parents I'm very happy that they liked it and thank you for sharing it thank you for the superjet it's awesome I'm almost caught up here no not [ __ ] okay Dennis Dennis Neagle gave $10 that sounds like a trick name that's like trying to get me to say something inappropriate give $10 and said I love your channel and you've inspired me to start cooking and keep up the amazing work that's really really kind thank you so much for the super chat thank you for giving cooking a try I'm really happy that I could have played any role in that that's amazing thank you Knox Marshall Marshall gave $20 and said hey babish I just want to send a message to say thank you for helping me find a purpose in high school because of your show I'm now going to culinary school that's awesome congratulations good luck keep it up I wish I had actually gone to culinary school so you got way more way more balls than I do to to be going and doing that because it takes a certain kind of person to function in a professional kitchen and I have nothing but admiration for it so good luck and congratulations and thank you so much for the super chat and hang on to your money because you're going to school and I want you to eat well Brendan McNamara gave $20 I'm sorry gave $10 and said I love your show and showed it to my dad who likes to cook and I'm pretty sure he'd been to watch all of your videos a few nights ago can't wait to try it until we try one of your recipes that's so nice please tell your dad thank you thank you too for showing my show to your dad and keep cooking that's awesome let me know which one you cook Jason bárcenas gave ten dollars and said I finally enlisted in the Navy and I leave for August I leave this August 4 basic thank you Andrew for giving me the courage to cook new things that's awesome and thank you so much for your service that's that's really amazing you're you're a very brave person to be doing that as your line of work and we all we all appreciate you you fightin for us and and thank you very much for your service and thank you for the super chat knocks Marshall is a new member Thank You knots I remember your super chat from before Nathaniel Fry gave ten dollars and said longtime viewer and constantly watching for new videos from you could you possibly do a cheap and easy ramen recipes that kind of kick them up and not just like 25 cent ramen that's a great idea that's something I should definitely do because that's such a staple and it'd be nice to you know have fun little ways to kick it up a notch and I'm sure there's some ways that I haven't thought of yet that might be interesting so I'm definitely gonna check that out thank you so much or I'm gonna look into that and see what I can do Jake mast era is back with with with $25 thank you so much Jake I don't have a question but I realized I can use my Google opinions balance here I just got my wedding present an Omega Speedmaster professional dream come true for me love your watches thank you so much and that's awesome congratulations that's a beautiful watch and and congratulations I'm getting married that's awesome and that's a great wedding present to get darth redneck gave $10 and said hello from mississippi i love your channel thank you so much and hello from new york i've not have ever been to Mississippi no I don't think I have I need to go I think I drove through it once when I was going to New Orleans I can't remember I don't remember did we go through Mississippi no Jesus oh yeah there we are lost swear there we go we're back you got me I can't hear you what's happening here it's on my ends my calls failing hmm let me try calling you I'm gonna keep it out this time and we keep it on the table sorry folks sorry about that little little hiccup there can you hear me now alright Jared spend Lee eighty I don't know what that currency is ZAR I'm not sure what that is but thank you for giving me 80 of them hey man you've really inspired me with with your commitment to experimentation please don't stop I need someone to blame my assumed crazy ideas on happily I will keep going thank you very much for the super chat keep experimenting all right Oliver Greve gave 10 pounds sterling and said hey babish I just just let you know I love your vids I'm sent a team work in a kitchen we listened your to your Spotify every weekend it suggests things I've learned from you do the chef's keep up the great work that's awesome glad you enjoy the Spotify for anybody who doesn't know what it is go check it out bangers with babish is my is my playlists of preferred cooking tunes and it's a fun it's a fun playlist with its very eclectic and it's got some some mainstream stuff and some less mainstream stuff it's it's a fun playlist I hope you go check it out and thank you for listening to it and thank you for cooking for us so anybody that's here that's in the restaurant industry thank you very much for coming for us we all appreciate it even if some [ __ ] don't when they come in and don't tip right or mystery service staff we appreciate you so thank you so much Jeff Robertson gave $13.99 canadian dollars andrew is a photographer inspiring youtuber what lenses are you using Sony for life thank you for making cooking exciting for me brother you're welcome thank you so much for the kind words i'm using a sony a7s mark ii with this particular camera because the you know see how shallow the depth of field field is it's a was a zine 35 millimeter 1.8 singing prime lens and that's what gives it the nice cinematic look over here let's switch over to the stovetop cam so you ready Sawyer alright so we're over at the stovetop now as you can see is slightly less shallow depth-of-field i think i want to get the same lens for over here but this is a zeiss 35 millimeter 2.8 which is a lovely lens it's a little less expensive than the zine over there it's much smaller it's it's a it's a subcompact it's that of work that's a compact prime no it's not even a prime it's just I mean its prime it's it's a fixed lens but it's not a compact like the the CP 2 this is I came in but some thank you for noticing the aesthetic I put a lot of thought into it and I went to film school not not culinary school so this is where my interest lies primarily so thank you for noticing and let's head on back over to camera a we should probably just do a few more questions guys and then and then I'm going to start cooking I've got we've got so many super chats here I'm gonna try to get through as many as I can devin Smith gave $20 and said love your channel keep doing what you do thank you so much Devin and thank you for the super chat and thank you for coming and hanging out new member timothy lake welcome to methey Dillon Snyder gave ten dollars and said ivory watched every video on your YouTube being a cook slash chef has been a lifelong dream of mine I enjoy every minute of your videos and your opinion what's a dish to wow my Executive Chef who I'm the wrong person ask so can i I mean what I would really do is make something simple really really well that's why most Executive Chefs test new kitten time cooks with them or for new new hires with an omelet or scrambled eggs because it's very it's not difficult to do exactly right but to really nail it to do it exactly right that takes skill and takes practice and it takes knowledge so so just do something simple but do it really well that's the that's my best advice that I could give you I'm noticing that the stream is frozen on my end Jake is that just my computer no it's still going yeah it's just my computer all right we're good my bad okay we still have some more here I'm gonna I'm gonna try to get through these guys I'm very sorry anybody who's who's given a super chasm that I haven't hit or him unable to hit I apologize jack bout kits gave 2299 Australian dollars have you been to Melbourne we have some of the best food around come down do an episode or two I can't wait to get to Australia except for the spiders man I'm terrified of all the insects you guys got there but I would love to go to Australia I'd love to go to Melbourne and see what you guys got cooking so to speak Doug or 58 gave 20 dollars and said greetings from Panama great show I'm going to send you my grandma recipe for sinkhole a chase 5 milks regards Eduardo and undoes some of you thank you very much for the very generous super chat I'd love to get your recipe so go ahead and send it to Benji with babish at gmail.com I will see it Brig Colby gave $10.01 thanks for helping me develop my cooking so I have one so I have more opportunity to spend time with my folks over dinner curious to know what your production schedule if you can call it that is usually like it is hectic it is it is chaotic and I'm trying to fix it because right now I'm shooting episodes that you see on Tuesdays like a day or two before they come out and it's it's gonna kill me so we are talking about and this is the first place that I will talk about it because it's very conceptual and it's very nebulous right now but we're talking about setting up a studio space and with some other really fun of features to it that you guys might be able to actually come to and have a beer and have a have a bite to eat and watch me make the show in Brooklyn or a Long Island City hopefully this time next year we'll be doing something like that it's again it's an idea that literally I had like last week so we're still developing and still try make it happen but keep an eye out for that in summer of 2020 Dennis Neagle gave $20 being from Colorado I'd love to see you make Rocky Mountain Oysters and green chili yeah I got to work my way up to that oh I gotta work my way up to that I've eaten bull testicles once before but it was ground up with a whole bunch of other beef and or whole bunch of other meat and in the every meat burritos and I didn't I couldn't pick it out specifically but I can't imagine that it's it's as bad as I imagined it is because people seem to enjoy it Chris dad master is back with ten dollars I'm very serious about you reaching out to my brother and my brother and me about a munch squad episode also dogs should be able to vote I you know you're taking the stand for something and I respect that so thank you thank you for for for for your super chat and I absolutely will reach out to my brother my brother and me my ex-girlfriends a huge fan of theirs and I do remember them being a lot of fun to listen to and wash we got seven hundred forty-nine rubles are you be thank you very much for giving me 749 of those from Bacchus 999 warm welcome from Russia and so that's what's Russian currency I don't know warm welcome from Russia it's past midnight but I'd like show my app my appreciation for your work videos are awesome would you like to do something Breck from Russian cuisine I'd love to it's something that I really need to become better acquainted with I'm not super familiar with Russian cuisine outside of the varied standard kind of stuff your borscht here the etc your I made that that pasta what's that that Russian East your Eastern European pasta I made special I'm a big fan of what I've had I'd love to learn more about it and I'd love to feature it more in the show thank you so much for the super chat Lance Howard gave 20 dollars and said can you please make a mountain Dew cake I'll look into that I first have to make a chocolate cake a peanut butter chocolate cake with kool-aid alright grace hex gave $20 and said hello from PA watching your channel has inspired me to try new things and be more creative with food since I'm working beside my mother in the baking industry your channel brought me closer to where a thank you for that thank you so much that's really lovely to hear and thank you for the super chat and please keep trying new things and be more creative with food I'm very happy to have played at any role in that thank you so much beep I can't I can't pronounce this name I can't I don't know what currency it was but there's a thousand of it or four thousand of it from beats cha-cha-cha-da-cha Lee gave four thousand H UF's and do you know what general so called his pet dog chicken is that a joke or is that like something that's in the general so documentary or something I have to watch that documentary the one about generals so it's apparently a fascinating story are the letter R gave 50 euros and said it's like Oh point zero two point 0.25 a.m. but I had a few more hours to watch you make some food again well that's what I'm here to do and that's why I'm gonna get started doing here in a second guys thank you so much for all the super chats I'm going to read one more Robert Perry gave $20 and said love the show I would love to see you take on some Korean dishes like kalbi ribs I've never tried that and I would love to try it Kim cheese coming up on the on the show that's that's a Korean dish that we're gonna be looking into and yeah I would love to do some more Korean food on the show I plan on doing bibimbap from Parks and Rec so they made it over an open fire on a camping trip so that sounds like a fun and challenge laughs last one I'm just gonna read the most recent one Big Mac gave $5 and said can you make some of the foods from the anime one piece I'm betting that we have a lot of new anime fans in the in the chat today because I've been recent JoJo's Bizarre Adventure squid ink pasta so I love here and all the suggestions from anime cuz I'm not very familiar with anime so I need your guy's help in finding those great dishes and I definitely heard a lot of people ask for foods from one piece so I'm gonna look into that and you can definitely expect to see that in the future thank you guys so much for the super chats I'm gonna stop now because I want to get cooking with Weaver I've been going for a half an hour here so I really appreciate it thank you so much for supporting the show and the kind words and the great questions and thank you guys for hanging out and really appreciate it here's to you and let me know in the comments what my next tattoo should be let's figure that out while I get started here all right time to stand up straight up and slouching for like half an hour right now move this out of the way here I love this stuff if you're in Nashville go to go to the southern Kristen chestnut check this stuff out because seriously it's worth getting I don't get a dime when they sell a can of that beer I swear I'm not trying to sell you anything it just happens to be really quite good hmm ok off-screen it goes let's get to making some general tso's that unintentionally rhymed I wish I could do that all the time that one too alright so first we need to make a marinade for the chicken this involves egg whites and a few sauces like soy sauce and Chinese cooking wine and and vodka strangely enough this recipe comes courtesy of Jake Angie Lopez all friend of the show really nice guy and was super food genius so very grateful to have him as a resource he's really the one who kind of like taught me how to cook via the internet like he didn't teach me how to cook personally but he's taught me and hundreds of thousands of others how make their food a little better so we grab some eggs here I'm going to grab a discard bowl for yolks because we're just doing whites right now we need two egg whites either funky how much do I need for the nothing okay don't need anything for the for the for the actual breading so the egg the egg element comes from this so two separate egg whites as you guys probably know you crack them open and you just sort of toss the yolk back and forth between the two shell halves until you get all that white eggy whitey goodness out of there there we go that's one I'll try to save these for something else maybe you know maybe I'll make myself some hollandaise for dinner or something I probably won't I'm trying to be good I'm trying to be good you know you guys might have seen me doing the diet thing and I went I went to a really nice restaurant for lunch today and I have a friend in town so I was taking him out and I did not eat very well so I'm gonna go ahead and try to bring it in tonight maybe eat a salad and that doesn't generally involve hollandaise now I'm gonna grab a tiny whisk here which is a dirty little secret about the shows that there's not one tiny whisk he's not a he's not a character he's got lots and lots of stunt doubles so I'm sorry if that ruined your your opinion of tiny whiskas as a character on the show but he's you know he's module all the work all the time you know he's he's got to have a little help so I'm just beating these egg whites until they're a little frothy I don't really know what this step is for honestly especially because once you add the soy sauce and the and the cooking wine in the vodka it just like completely kills the bubbles but you know again this is J Kenji we're talking about here if he tells me to beat the egg whites until they're frothy guess what I'm gonna do exactly that so as you can see I'm just sort of going in a circular motion if I turn this way you can see the directions tiny whisk is moving and that's to really incorporate air into the egg whites so they get a little froth here because if you just mix them like this they're not gonna get frothy you gotta go sort of toss them up in the air a little bit as you're beating them and as you can see they're getting nice and bubbly again don't know why we're doing this but we are the story in my life okay there we go those nice and frothy let's call it there I'm gonna keep this out here to mix with so next up is three tablespoons of dark soy sauce which I have right there I grab my tablespoon and should like up the amount that I'm doing because last time I didn't have enough sauce so I'm just gonna I'm gonna up everything just a little bit yeah so it's just yeah I could just I could just looked at the label I didn't have to smell it that was weird let's do three tablespoons of this to see it's already killing the foam so I really don't know what the purpose of that is but three tablespoons of soy sauce 3 tablespoons of Chinese cooking wine this is I don't know that how to pronounce this honestly ship chef Shaoxing is it so you lived in China for a while how do you pronounce that city of shaoxing one um - Xiao Jing Xiao Jing I don't she hyung don't know she don't know we don't know so it's or didn't live in [ __ ] inshallah if that's even a place it might just be the name of the cooking wine I thought it was named after the place but I could be dead wrong as per usual three tablespoons of vodka is next I know how to pronounce that where's my vibe Hilary Oh looks like I probably have just enough left here the good stuff I want to be putting this into marinate I should be putting like the real cheap junk in here one no I know I know I know why vodkas in here I believe it hinders gluten development if I remember correctly and that's why it's very good for using and pie crusts and stuff like that so there we go that's the vodka now we need to add some dry stuff and then it's chicken time let's get quarter teaspoon of baking soda that's such a small amount that I have no idea what that could possibly do but again I trust my man and Corpse he's been in such a small amount I'm just gonna sort of eyeball it I don't feel like getting like my quarter teaspoon dirty that's probably about a quarter teaspoon right there I really doubt that that getting that totally incorrect would really mess things up I just can't imagine and now we need three tablespoons of corn starch that he'll measure out because corn starch is such a fickle ingredient if you add too much it'll make things way too thick if you add too little it won't do its job so I am gonna measure this out one and I altered his recipe a little bit cuz I feel like it didn't yield enough sauce and this time also I'm going off the map because I'm going to use chicken breasts instead of thigh because I don't know why they use dark meat and making General Tso's and you and a lot of Chinese takeout places you can specify white meat for like an extra dollar or whatever and I just it's just always way better from it to me deep fried dark meat without a bone and we you know you're only frying this for like less than four minutes you're find this for like two to three minutes until it's just cooked that's not enough time to like make dark meat acceptable it's not enough time to cook and keeps it tough and also it shrinks more than then white made I feel like I mean that just might be my opinion I don't know if it's true but I feel like the muscle fibers contract more and that ends up smaller than you end up with a smaller piece of chicken with more breading and it's just like that's like the worst thing you could have with General Tso's is just like this over breaded chicken is just disgusting so okay we got our I'm probably I'm probably igniting some passionate commenters right now with my with my sacrilege talk of General Tso's talking about white meat here but that's just the way I want to do it today that's the key with cooking is that you can really make these things the way you want to you don't have to do with some some audience of people is telling you to do if they don't like it then you know they don't have to eat it but don't cook your steaks over medium-rare that I will take I will take issue with though I will say in steak houses woo in steak houses I tend to order my steak medium-rare plus if they give me the option because I really like I think that that most restaurants the steak houses tend to undercook their steak leave you asked for medium-rare you're gonna get rare essentially and rare is just know I'm rambling like crazy here I should take a look at somewhere some super chat so I'm not just sitting here talking to myself about this snake done this how'd I even get on this well we got here any any cool questions that I missed we have a oh let's see we got 20 oh no these from before okay Jake any cool questions or interesting queries I'm missing here I appreciate people saying that the mic is buted I think that's a funny thing to try and trick us into thinking I'm pretty sure it's not but that's funny guys that's funny cuz I have a lot of pronunciations we appreciate all those thank you Shang Shang that sounds about right probably and just so you guys know what I'm doing over here I'm cutting this into about 1 inch cubes if I can they gonna be a little bigger if you want but the breading really makes these expand a lot so you can kind of you can kind of keep them a little small and I love this knife so I'm just cutting these into you know it's picture what general cells looks like it looks like that on the plate you know maybe a little bigger so you want something you can be able to eat in one bite nobody wants to half a piece of General Tso's at a time this guy's a little small so I'm just gonna cut him in half and try to trim off any fat or junk like this like nobody wants that nobody wants to eat that that's not good eats is my man old would say I just found out that Alton Brown is following me on instagram which is like the most exciting thing in the world so I'm just waiting biding my time to find the right moment to strike there to do some kind of collab with him because he's YouTube facing he's a he's a forward-thinking fellow so I'd love to have him on the show but I don't want to to time it wrong or whatever okay so let's get these in half here no extraneous fat or anything like that and then we're just gonna drop this in the marinade and it's just going to marinate for probably like 20 minutes tops while we make the sauce and prep the oil and prep the breading it's it's really a great system like in in the end this only takes like about 45 minutes total it's gonna take me longer because I'm talking to you guys and because you know I got to focus on cameras being right and all that good stuff I mean the guys in the other room are doing a lot of that for me but you know if something needs I need to rack focus or I need to find my ingredients cuz I didn't do my mise on+ very well which is a true story I didn't you know it can complicate things so good stuff we're just getting this into 1-inch pieces for those of you just joining us we're making General Tso's chicken live it's something that we like to do every other week if possible but sometimes the recipes don't allow our schedules don't allow you know we're uh well young professionals here we get we got busy schedules but we're mostly just trying to make content for you guys and as I mentioned earlier we're really hoping that's this time next year there's gonna be a brick and mortar location where you can come and check out what we're doing live that is the hope but obviously trying to figure that out so into the marinade the chicken goes and we've give it a little toss just to make sure that everybody's coated on everybody to have equal exposure to the marinade don't want any pieces that are pressed up against the side of the glass or pressed up against another piece so it's not getting full exposure and make sure it's just totally submerged there we go and I should have poured out a little bit of that that was just stupid but it's not too late so you're supposed to pour out you know maybe a quarter cup of the marinade to use in the breading which I'll explain in a moment and it's not too late cuz it's doesn't matter the chickens in there because everything's getting cooked everything's getting cooked anyway so it's it's not hazardous okay and now I'm just gonna clean up my workstation a little bit cuz we got some raw chicken so I'm setting that aside you can cover it if you're feeling paranoid but I'm not there's nothing flying around my kitchen right now it's only going for you know 20 25 minutes so nothing's gonna hurt it and then sitting out there and to sanitize a wood cutting board I like to use this this is just vinegar vinegar should work as an effective cleaning agent when dealing with nasty stuff like Salmonella and whatnot and you don't want to use harsh cleaning compounds on your wooden cutting board it will dry it out and will warp it it'll discolor it so vinegar is a great way to clean up your wood cutting surfaces and I do recommend wood once you have the time and the energy to take care of it because it does require a little bit of maintenance I got oil this guy about once every two weeks but I do use it very often ten dollars from Keith see any thoughts on more healthy basics video like to see them on specific diets yeah totally definitely be doing more healthy basics I got to come up with some more some more concepts Quito is a great idea but I really want to make healthy basics that appeal to anybody who just wants to be a little healthier because Quito is the answer for some people it's not the answer for everybody so I want something that's a little bit more Universal but that is a very good idea and expect more healthy basic soon got a time here I need to turn it and turn up the AC Phillip pair pariah gave ten dollars and said love your videos they've really helped me out in making some amazing food that's wonderful to hear thank you so much for the kind words one more than I'm gonna get back to it Nicolas Miranda gave five dollars and said what is your all-around favorite knife brand also I would totally pay to come see where everything is shot well hopefully you won't have to pay to actually come there but we'll get we'll get it at another time but my favorite all-around knife brand is probably list off I know I use a shun a lot on the show and I love their chef's knife but list off makes makes my favorites just day-to-day knives here and there all right so let's that they're saying there's a spider on camera there's are they messing with me I don't like that they are messing with us they're saying that it's not very nice is spinning a web under the bowl with the chicken inside but I don't think that's true oh no that's true no that's true there's a yeah no that's my pet spider goes yeah no that's that's that's Rick that's Ricky I don't know look out that is spider okay now I'm scared but God they're [ __ ] good they're good they're good at messing okay I'm gonna put this beer back on the fridge here okay so one more okay mmm next up we need to make sauce so grab my list off here and we need some scallions for the sauce we need scallions and we need garlic and we need ginger gonna grab my ginger at the fridge here where's my ginger it's gotta be the least professional cooking show in the world you ever seen a cooking show where somebody's like digging through their fridge like Darnell darn it Geoffrey where's the ginger that was my that was my Hina Garden impression because she's married to a man named Geoffrey here we go yeah nice little two-inch knob like that that's good okay okay now we need some scallions primarily the the whites I'm probably gonna get like I don't know like six of these the best-looking ones you know it doesn't really matter they're all getting chopped up that's that's five okay now got that and now we need some garlic that's crunch that guy open we just need Kenji calls for one clove and double-check that but I think Kenji calls for one clove I like to use two I like a little bit more garlic oh four four cloves maybe call for three I remember upping it so maybe he called for three and I have two two four or something but yeah before there we go and we're gonna finely slice the scallions we're going and then we're gonna grate the ginger and the garlic and what I'm doing right now is stupid I have this weird thing where I like to peel garlic by hand but not when I have an audience of people watching live you know that's what I do in my free time when I'm like alone so we're not gonna do that right now I'll do the the the quick peeling tricks for now because people are watching otherwise you better trust that I'd be peeling those by hand so the kind of new to the show one of the best tricks for peeling garlic is to put it down the table drop your knife on it give a little tap and tada out it goes this guy's got a little gnarly bit on them let's take that off yeah there we go if you get a little gnarly bit on your girl it just chopped it off you don't gotta throw the whole thing away unless it's like rotting unless there's mold but that was just a little brown spot we're just talking about all right so same deal here tap tap no more and they just jump out their skins I don't know why I don't do this and I'm my own time like I just I like peeling and I like getting it perfect something very satisfying about that to me there we go well that's why because now I can't grate this it's it's all smushed up so I can't grate it I'll crush it that's what I'll do I'll crush the garlic I don't wash my hands a little bit just get the garlic dunk off um all right and four scallions there's generally not much of a need to wash scallions if you do this one trick that doctors hate this one weird trick first I'm just gonna peel these down a little bit they got some kind of gnarly stuff but if you peel off the outer most layer it's kind of like an onion you wouldn't wash an onion and it's the same kind of deal with with scallions if you peel off the outer most layer which I'll show you how I do generally then you should be in good shape I'm just gonna kill all the roots of these at one time what did I name the spider before Ricky that's a good name for a spider yeah I've become a lot less afraid of spiders over the past few years and much more afraid of cockroaches because it's New York City and those are much more prevalent of villain all right so then to peel off the outer most layer you can literally just like find the smallest branch here and peel it off and then that will take with it the outermost layer of the scallion so you can cook knowing the guy nice clean scallion so that's that's that's a that's a good way to do that so again get the smallest sort of branch I know what you call its branch of the scallion and then that just lets you access the outermost layer you can peel it right off and you got nice nice clean scallion if you want to use these parts back here I'd wash them I would run a little water in there cuz there be dirt inside of here but we're not going that far up the scallion in this case so just gonna do these and the last time I made this this general tso's for everybody I put a whole bunch of those those arbol chilies in there the dried arbol chilies and those things maybe somebody can shed some light on this because I ate two or three of them whole and enjoy them thoroughly and then a few hours passed and it was a little late and I was a little drunk and I was like I'm gonna eat one of these chilies that was just sort of sitting there they had like sat out for I don't know three or four hours and you know it was like Chili's look what could possibly happen and I ate it and it almost killed me it was the hottest pepper I've ever it was it felt like I had eaten a ghost pepper and I've eaten their ghost peppers so I know what it feels like and I don't know can she can I I cannot imagine that the Chili Peppers could get hotter it's just from sitting at I think they could get hotter if they were still alive and if they were growing but these were dried peppers there's got to be a set amount of capsaicin in them but it was inexplicable and it wasn't a fluke it wasn't just the one pepper myself my girlfriend and two of my camera guys also ate them and we all burned our faces off we were all dying it might have been like a collective what's what's that what's that word for when like you know somebody on a plane thinks that they have food poisoning so everybody gets food poisoning the mass hysteria it was mass hysteria between between the the four of us but I don't know it's felt pretty real to me and I had just been on hot ones and that didn't help me one tiny bit all right I'm just gonna cut this in the oven off so it's a little easier to peel the ginger see if my vegetable coolers where it's supposed to be it is happy day you can also use a spoon to peel ginger but it's harder than it looks and I just prefer to use a vegetable peeler it's just easier sorry I know it helps you get into all the little nooks and crannies but I just try to find ginger at the market that isn't too nook and cranny infested I mean it is also a little perilous to do this with a vegetable peeler because you're bringing the blade awfully close to your fingers and you absolutely can't slip and you absolutely kind of cut yourself but be careful take your time it's not like you got an Internet audiences how many people 10,000 what's up folks thanks for joining us today 10,000 people are watching we're making General Tso's chicken for anybody who's just joining us we're making General Tso's chicken from basics two weeks ago an episode that we shot edited and uploaded in the same 24 hour period which I was very proud of because we we realized we didn't have any basics episodes left and it was Wednesday and we shoot basics and we batch shoot it before I continue telling the story let me just tell you what I'm doing make sure this galleons we're just thinly slicing these scallions I'm gonna slice most of the whites and then get a little bit of the green stuff and I'm gonna separate the two because the greens are better for garnish and the whites are gonna be better for the sauce so go ahead and slice those pretty thin it's more important to slice and thin for the sauce than for the for the garnish the garnish is gonna be a little chunkier if you want so that's pretty good for the sauce right there we just want a few tablespoons worth there we go we're getting all of our mise on+ done here I never do that I do it right at least and now I'm just gonna kill a couple inches of those just so it's a little greener I want some nice green stuff for the for the garnish it's a nice contrast against the red the orange a kind of red in the sauce and that's gonna be perfect for garnish right there see you guys it's a nice color contrast here that's good I'm gonna hang on to those for soup it's good to make stock out of your leftover scallions and there we go that's all the vegetables I believe we need to make the sauce let me double check soy sauce cooking wine rice wine vinegar chicken stock sugar sesame seed oil cornstarch scallions four cloves of garlic two inch piece of ginger beautiful and then we got our arbol chilies right here these hot little bastards so we're ready to cook let us head on over to the stovetop let's go here we are at the stovetop um oh Jesus do I boil I don't have any vegetable oil so I'm just gonna have to I used all that I have left for the tiny little little inch of deep frying oil there so I'm gonna have to use olive oil which is not like ideal I wouldn't recommend this generally in Chinese cooking I don't know if there's many applications for olive oil I might be wrong there might be a standard thing but anyway we're just gonna drop this in here oh you know before we do this we have to pre make the liquid element of the sauce let's head back over to camera a I'm gonna get these guys out the way that's for garnish later so that can just stay there forever so we're ready to use it we got some ginger while I'm getting this ready to Jake any fun questions any fun comments and he builds fans yeah actually one of the earlier Super chats referenced getting your book and how he might be able to get it signed that guy was a Sabres fan go sabers I think it was Timothy Lake new member well we're we're gonna have a bunch of public appearances coming up around the release of the book I don't know if we're gonna be able to make it to rich Stadium Buffalo Bills Buffalo New York or the old part I don't think we all but for now the stops on the book tour include LA San Francisco Boston Chicago Austin Austin and Boston Nashville and Atlanta so you can expect and here in New York City I believe there are three different dates here in New York City so you can expect to find me and the boys there I will be signing books and that will be October 22nd through November 1st or September October November 1st and so that isn't public yet so I will be announcing tour dates and locations in the near future thank you so much for being a Sabres fan then anybody else yeah there's a quick shout out to our who has been dropping dollars like crazy he wants you he wants you to kill the spider but Ricky's a friend now so Ricky lives he'll be around Ricky's a friend of the show keep an eye out for him I'll keep an eye out for Ricky you guys genuinely have me paranoid that there's a spider it's not it's not fair Oh in an in and out is back and now what's up I remember in and out within $100 G oh yes I think he I think he asked us before to the hamburger from Eddie Murphy's Rob can teach us how to make the hamburger from Eddie Murphy's I that is what you I think that is what he has last time thank you so much for the incredibly generous super chat I remember you giving $100 last time because you wanted to see me make the hamburger so you must really want to see that and that is a recipe so I it's not really added out of the question to do that so let me let me listen to that bit again and see how specific it is and it sounds like it's kind of nasty it doesn't sound like it's really good the whole idea is that it's well way worse than McDonald's but let me take a look into that all right let's make some sauce we got four tablespoons of soy sauce coming up here oh no my tablespoons are all dirty hang on do a quick rinse rinse over here just rinse this guy off okay there we go now let's get our sauce going and then after that I'm gonna get the breading going and we'll be ready to go four tablespoons our dark soy sauce this is the darkest I got so that's what we're going with a 100 we're almost out here okay I have more pan don't worry guys I got more Ricky where's my where's my soy sauce Ricky Ricky are you okay Oh Ricky's dead I'm sorry just watch them hang on let me get the soy sauce real quick sorry for hopping off camera I'm still here folks don't go nowhere be right back there's plenty of soy sauce to go around so that was about two and a half so I'm gonna be a little generous three four and a little extra I just goes why not soy sauce cooking wine this is Ike do you remember the pronunciation I lost it shushing shushing cooking wine one two three four tablespoons of special cooking wine or Chinese cooking what there's also a clear Chinese cooking wine there's a I have a much lighter one back there I'm not entirely sure which one you're supposed to use but just given the darkness of of General Tso's sauce this one just worked better so I think it's the right one we'll find out it tasted really good so I will I assume that it's the right one and then we got some rice wine vinegar here three tablespoons worth F one tool it's three three tablespoons and then when you need a four I don't know why I'm using tablespoons because four tablespoons is a quarter cup so I could just be doing that that's a silly thing and now we need four tablespoons of chicken stock I bet Ken's you would say something like you know homemade chicken stock but if we're talking about four tablespoons I don't think that you need - homemade in a sauce like this I really can't imagine it'll make that much of a difference this almost seems like it's in there to provide a little bit of extra flavor and body so I'm sure that using homemade would be better but I really doubt that I would know the difference in the blind taste test okay come on cumin what else is going on folks the Benny's hard at work on the next episode of being which will be coming out in a couple weeks we go to Nashville this time we were in we were in Louisville Kentucky on the Bourbon trail last episode this episode we are in Nashville working with a butcher to to make it give give give this very sweet little girl named Ella the the day of her life and help out her family a little bit and it's all thanks to you guys is all thanks to the folks in Nashville who came and helped out and who bought tickets to an event so it's really exciting because it's it's an event that was made by you guys and that was funded and was and and it's a life that has been changed by you guys so it's really it's really really exciting alright then a couple more things we need we need a quarter cup of sugar in here a lot of sugar and it's it's less sugar though then what would be in real general shows like the use a [ __ ] ton of sugar in that so we're we're going lighter because I don't know about you guys but I don't like it when when General Tso's is like cloyingly sweet you know so it's it's nice to go a little bit lighter it's about a quarter cup right there a little light there we go quarter cup sugar and now we need a teaspoon of roasted sesame seed oil this stuff rocks is taste it smells and tastes like just Chinese food it just it is like the best food additive that I can think of for maximum flavor it just smells like roasted sesame seeds as you might imagine and I didn't use it in the original recipe so I'm very curious to see what kind of difference is gonna make we're adding a teaspoon of this will measure it up I don't want to overdo it cuz you overdo something like this you can't you can't undo it you know I mean so this app teaspoon if one a two so that's a teaspoon there and then a tablespoon of cornstarch and then we are ready to start making sauce for a start making breading I'm just going to whisk that in there I need the tablespoon back again sorry folks one moment nicely rinsed there we go rinse that up and we need corn starch show you we get this really dry I don't want to get any moisture in the end of the corn starch vessel here oh happy Thursday everybody excited for the weekend I'd imagine I am like my girlfriend is out of town this weekend some would be rolling around in my underwear and doing what I'm getting I could do that anyway anywho we got a tablespoon of cornstarch in there let's lose this I'm gonna tiny whisk that in there again I'm very sorry for anybody was just finding this out but there's more than one tiny whisk there is several and it's thanks to my my dad he gave me for Christmas and I didn't know it was him I didn't find out for like months afterwards that he had sent I got a package in the mail and it was full of tiny whisks and tiny rubber spatulas and I was like what angel sent me this turns out it with my dad it's like the last person I expected honestly not cuz he's not a good guy but like he he's not his he doesn't strike me as the most whimsical guy with gifts and that was a very whimsical gift so he's a he's a great guy but I just didn't expect him to get me a bunch of tiny stuff that's not very Doug right ray like wouldn't you agree lawyer 100% he's a very precious guy way too small he'd be like I don't even use this but dad just in case you're watching thank you so much for the tiny whisks appreciate it and that is our sauce base which is going to be added to the sauteed vegetables once they are done cooking last thing we need to do is get our breading station ready because I want everything all done and ready to go in time for dinner so I like breading in this nice wide casserole it sits a couple dusties in there maybe I'll give this a wipe down I like reading this big old casserole because it makes it's easier to just get everything in there at once which is very helpful in just getting the same consistency because if you bread your chicken one or two pieces at a time by the end of it your breading is gonna have an entirely different consistency than when you started and it's going to just give you inconsistent results so if you do it all at once it helps all of your chicken kind of look the same feel the same good system all right so into this casserole sorry that was probably pretty loud is going one cup of all-purpose I feel like I didn't have enough breading last time I might up this a little bit maybe we'll do one and a half cups of each and let's begin I'm gonna do one and a half cups just to just to be safe it's you can't have too much breading there we go that's one and a little over again we're doing we're doing more than is necessary that's kind of nice to be able to do and then we're mixing that with equal parts 1 and 1/2 cups of corn starch hoop getting it everywhere there's one get it get out of there and 1/2 cups get out of there of corn starch that's done I wish we could have music on during this but we can't because it's uh you know copyright infringement I'm gonna have more beer are you guys okay on beer in there I'd take a little more beer all right I'm gonna crack one open come on in whenever you're ready this for those of you who are just joining us is my collaborative beer with southern grist it's called moon crane it's a Fraser themed beer made with cherries Jubilee vanilla and cherries I do believe myself vanilla and marshmallows and it is friggin delicious and we are enjoying some because why not Sawyer's back with the marked with the ceremonial martini glasses that was my fault thank you no problem thank you for doing such great job in there both of y'all alright ah into this goes a teaspoon of baking powder not soda powder a teaspoon of this going in here and since I did it to add a cup and a half of flour and cornstarch instead of a cup guess how much we're putting in there that's right it's he spoon and a half that goes in there and then teaspoon of kosher salt or in our case a teaspoon and a half and then I'm going to grab a few tablespoons worth well first of all first I'm gonna whisk this together until homogenous just want to get all the ingredients evenly distributed so we don't have pockets of cornstarch or pockets of salts or anything like that we want to have a nice so modulus mixture here there we go getting it done getting it done right I'm gonna pull up the a chat here so I can take a look at what people are saying well I'm doing this abb rules said man no one ever come up here to Anchorage Alaska a DB rules just spent twenty dollars to tell people not to come to Anchorage Alaska Alaska and I'd love to go to Anchorage Alaska but you know I have to do as is ordered of me by the super chest so I guess I'm not going I'm sorry but thank you for the superjet man appreciate it Josh Ratcliffe gave 1499 Australian dollars your content is amazing especially being with babish thank you so much man the team in the other room and I are the ones that make being with babish happen it is a big collaborative effort that takes a whole lot of time money and resources and blood sweat and tears so we really appreciate hearing that you guys enjoy it really appreciate it then we got over here we got five dollars from fish happens I'll take a beer all right if you were here fish happens I like your username as well I would absolutely give you a beer but you know I'm sorry okay then the last thing we got to do is we have to make this breading a little chunky how we going to do that you might ask well if you've seen the basics episode or if you've seen my recent KFC episode you will know that by adding a few tablespoons of the reserved marinade and before everybody freaks out about like you know this has raw chicken in or whatever yes it does but it's getting cooked so don't worry about it we're just going to take some of this marinade that raw chicken is indeed sitting in right now I'm going to probably do about three tablespoons worth this is what we did with the KFC as well with the buttermilk marinade after the chicken had been going for I think it was 24 hours dude maybe about four do like four tablespoons here this marinade has separated a little bit because I guess the cornstarch has set this or risen to the top and yeah there we go just four nice tablespoons there and then all's we got to do is mix that in a little bit and that is gonna create all these little chunks of breading in the breading and that is going to give our chicken the kind of craggly crunchy chunky sort of exterior that's that that that sesame chicken General Tso's chicken has it has that that those little sort of bumps all over it and that's coming from little drips of marinade in the breading in a restaurant environment you'd have those in there naturally because you'd be breading chicken all day so drips of marinade are going to end up in there and this is going to naturally happen but here at home and we're making much smaller batches you got to kind of you got to kind of engineer this and this is a great way to do it it works also works really well with you know traditional Southern Fried Chicken so give it a shot I can only wholeheartedly recommend it and once we got it down to like this the size of I don't know size of bidis what's a what's a comparable thing that's the size of what we're going for here just little guys you can see it's like it's like slightly chunky flour and I'm just gonna clean my hands off here and then we're ready to move on to our sauce and then once the sauce is done we get to frying and this is gonna be a nice sleeve timed livestream here I generally like to hit like two hours and I think we're gonna hit that around the nose you know we've done live streams up to like four hours and got they are exhausting just you know cooking is tiring enough but to also you know keep a conversation going it's it can be a little stressful but I loved I do love doing it with you guys I love reading super Chaz's well grace Jeremy gave 2299 an Australian dollars thanks for teaching us how to make pasta I love Leo make it every week now and thank you for inspiring me to cook more there's your pasta I Lily or right there and I love hearing that thank you so much for sharing I'm really happy that that the show's got you cooking more that's why I make it and you guys inspire me I really appreciate you saying you saying I inspire you because you guys really inspire me hmm okay that's good and again if you're just joining us this is the southern grits collaborative beer which if you are nashville go check it out it's very good senior montigue gave five dollars and 69 cents please consider Japanese pizza from Code Geass get yes I don't know what that is but imma look into it thank you for the idea I think if it's a super chat ISA M gave five dollars and said is there benefits using tiny whisk over what most people consider in a normal sized whisk well he said most people would consider normal sized whisk like I I don't think there's there's anyone so small that they would look at a tiny which can be like that's a normal sized whisk and I like it for some applications for making small batches of sauce you're able to whip it around really fast and you're able to really get into corners and dig deep and and you know sometimes it is a more practical tool I know it's cute but I swear that sometimes it's better to use than a regular-sized whisk thank you for the super chat thank you for the question experience music gave $10 and said hi I'm about to graduate with a BS in astrophysics but I hate it and want a creative job love music writing and politics have emailed good mythical morning game grumps and deFrank and looking for a job any tips heart from experience music I mean keep writing you know and demonstrate you know make a video show show the like you might be making videos I'm not sure but like anybody who wants to become a youtuber make videos you know like it's great to work for youtubers for sure I mean I don't know the guys in the other room can tell you I guess I they know better than me but uh it's it's you know I most people that I know that work in the industry that work for other youtubers were making YouTube videos themselves so make your own videos show that you have the drive and the initiative and the ability to do it it takes a lot of practice it takes it takes some know-how but you can do it and good luck and just keep it up okay all right sorry I'm sorry I'm gonna miss some super chats here guys I'm very sorry but I'm gonna start breading some chicken here i'ma start making some sauce let's head over to the to the stovetop and just so you guys know I can't see the computer over here I can't see the chat so if there's spiders crawling on my apron they're spiders in my on my hands you know I don't know that be on the lookout for the spiders yeah the that game grumps though I just learned about them today because of someone on the subreddit recommended a coffee from one of their video games what was the name of that video game swear I can't quite recall the ring data yeah dream dead anybody play Dream daddy out there that's not that's not a video game that's my nickname I'm gay but that seems like it was an intensely popular game like it was like on top of the steam charts and stuff and I love the theme song from the trailer that theme song rocks but it was catchy alright so let me just look at the recipe here before we go too much further I'm but I'm back over camera a sorry okay I make the sauce shallot baking dish makes us addicted to sautee the scallions garlic ginger saute for 1 minute and add the chilies okay so I'm going to where's my garlic press uh-oh please tell me it's not in the dishwasher I really need that garlic press right now I guess I don't need it that bad let me turn down the heat over here I'll just turn it off I'm just gonna mince up this garlic in this ginger over here quick before we had over the stovetop because I don't know where my garlic press is and I don't feel like cleaning it that's for darn that's for darn sure so I mean wipe this down super quick and what a lot of folks you know watch my show and think and before anybody freaks out that's just joining us this is just vinegar not gonna hurt the food just vinegar it's very funny to me that a lot of people think like how do you keep such an immaculate kitchen and you cook so quickly and amazing and I'm like I have a messy kitchen and I do not cook quickly at all you guys are seeing this sort of real-time amount of the amount of time it takes to cook in my kitchen there's a lot of mistakes there's a lot of sort of like where's the look and you know I cut all that stuff out and yet it that's why it looks so smooth and clean and easy but it's not as easy or it's not as seamless as it looks I just want you guys to know that so you're not discouraged when you try it yourselves and it's not going so smooth because you know you can we all make mistakes and that's part of the that's part of the process you got to make mistakes to to be a better cook it's the only way to do it dado you need to go to culinary school like my man I can't remember his name but the gentleman who super chatted me earlier telling me he's going to culinary school congratulations again and good luck dude and really I want to crush this garlic or I could grate it oh great what am i doing no I'm not gonna grate what am i doing come on see see this is what it's actually like all right so I'm just finely mincing this garlic as finely as I can and then I'm just gonna roughly hand chop it once I've got it minced not my fingers okay man guys it really freaks me out that something's gonna happen to my hands and my fingers one day I'm out of a job that happens you know like what if I don't I'm not gonna go down that rabbit hole um but like I've never been so dependent on having my my hands intact for a livelihood I wonder if you guys would still watch the show okay going on a weird thought rabbit hole right now let's each other there's garlic so I just minced it a little bit and now I'm just gonna really try to chop it down the size I want to almost to a paste went really nicely finely minced it's gonna go off the blade there I should be way better at chopping garlic by this point in my career but some whatever man ain't broke also you know as I've discussed as I discussed on hot ones I hope you guys checked out my my appearance on hot ones if you haven't seen it yet go check it out a lot of fun to do and I think it's fun to watch but you know III as you guys know hopefully know by now I'm not a chef I've not been to culinary school I am a students of the internet just like you all just like anybody who's in here learning something hopefully I hope I was taught by my my my my my what's the word I'm looking for right now my coat Pierce that's a stop on my Pierce by and and by people who are way better than me doing this I I wish that I had more to teach but I'm learning a lot right along with with you guys I hope that's part of the fun now the ginger I am going to great because it was pointless to chop up that garlic like that that was extra work that I didn't need to do so I'm just gonna hit this guy in the microplane here and if you don't have one of these micro planes you gotta go get one it's really handy and it's going to help you get just breakdown ingredients to much finer and it's gonna help you yield more professional results that's what all these tools do nobody needs a microplane you could do you could you could you know finely mince garlic and have a similar result with what's going to come out of the the micro flame but this is going to help you do it faster it's gonna help you do it more consistently I might have just finely minced that garlic but it's it's very inconsistent there are a lot of pieces that are bigger than other pieces and you know that's why you get sort of little tools like this it just helps you create more textures and and and and break down and and incorporate ingredients and new and exciting ways okay so this is almost graded I'm gonna grate my fingers if I keep going here so that's plenty of ginger don't want to over ginger it I guess I mean it probably wouldn't be a bad thing can't imagine so there we go there's about a little shy of two inches of roughly of a finely grated ginger so is that you know for having such a lovely kitchen that I do I have the worst sink in the known universe this thing has the same water pressure as a dogs drool it's just that was gross sorry it's trying to come up with something was like don't mix the dill say something gross don't say it don't say something weird and lo and behold okay so we're in back over the stovetop yet again here we go so I'm gonna get this shimmering don't want it smoking or nothing we just want a little shimmer on this oil good for sauteing we want to hear that sizzle when we throw down the onions and that's the first thing that's going in is that we're dropping the onions in letting those sort of sweat down a little bit these guys the the whites of the scallions and we want to just soften those up a little bit and then once there once they've sweat it out as its as its called what's nice wet it out but once we've sweated the whites of the scallions we're going to add the ginger and garlic let those get nice and aromatic and just as soon as they become really why is my vocabulary out the window right now what's happening as they become aromatic whatever as soon as the we can smell them good what's wrong with me as yeah once their aromatic will will will add the sauce right here the sort of liquid components of the sauce this also has some some cornstarch in it that is when to act as our thickener we're a simmer it for one additional minute with the arbol chilies and that will be our sauce and then we're gonna set that aside and get to deep frying and then we just toss the fried chicken with the sauce and we got ourselves some general sets and I forgot to make rice and it's too late now so we're not gonna make rice oh whoops oh well I mean I could I could do it I could do it right now I'm gonna do it right now we got time okay so my favorite way to make rice as many of you might or might not know is to grab live small parties I have had someone come through and clean my house and I put stuff in all weird places here we go it's just the right lid no it's not this is interesting we got some hot oil over here so I'm gonna get started on this if I can just find the lid then we'll be in good shape where is the width of this pot huh all right well you know what we can use this pot how about that about that this this is the one that that lid was for I'm sure boom that's a that's a that's a that's a Cinderella fit right there all right so into this pot my my favorite way to rice as many of you might know by now I don't know we'll find out is to bake the rice so let me grab the white rice here sorry pardon me for just a moment folks I'm just gonna go find the white rice I'm gonna keep talking so you hear the sound of my voice and no I haven't gone anywhere really and then I will be back one day that's sushi rice oh my god remember what you said about kitchen chaos well here we are don't even know where the white rice is here we go here we go jeez okay who tuned in expecting a professional cooking show not me so with this we need 2 1 cup of rice with up to 2 cups of water I like to go a little shy on the water so I'm gonna do like like one in three quarters maybe just a little a little shy of that so let me fill this up with water here and like I said I have the slowest the slowest sink the lowest water pressure in the whole human history so I'm just gonna do like 1 and 3/4 one in 7/8 cups of water I like to go just under what the directions say that's like more like 1 and 3/4 we need a woman 1 nut okay that's good all right so one and three-quarter cups oh and then to that we're gonna have the rice but first we're just gonna bring this to a quick boil now little pinch of salt like so and onto the stove it goes and I'm also going to cover it as soon as I've wiped off this lid because it's a little dusty because I haven't used this pot no long time because these pots are kind of junky and I just sort of bought them into to accent the back wall is so great I live in Soho and I'm surrounded by these restaurant supply companies and I was able to go in there is I think I spent probably about 200 bucks on all the stuff on the back wall that you can't really see right now because there's too much stuff in the way but all the tools and utensils that are hanging back here I only use about half of them most of them are kind of a decoration that's not true a lot of these are very useful never mind there's just it's literally just these pots it's just these pots that hang right over there that I don't really use but I covered this entire wall for like 200 bucks it was pretty great cheapest set decoration of all time I'd wager alright while this is coming to a boil first off I'm going to preheat my oven to about 375 it's about where I want it to so you bake the rice and also to keep the chicken warm and I'm gonna bring this guy back up to temp I think it's it's pretty hot is it shimmering yeah it's almost showing what some let's get the onions in there sweat these guys out a little bit yeah we got a little sizzle going oh I dropped in onion way it goes and green onions are pretty prone to browning I'm actually happy that we're putting these in such a low pan our the the the pan is not as hot as I might have when I'm saying something because these guys will Brown pretty quickly and we don't want that because they're very very very thin once the most a little full rounds break up also the green parts of an onion just tend to brown all the quicker than normal wipers but our Spanish onions so gotta keep an eye on that let's turn down the heat a little bit little one just as soon as these start look like looking like they're getting a little soft and they're they're starting to sweat and and become translucent that's when we add the other aromatics which in this case our garlic and our ginger I'm just gonna add right now because they're already look like they're pretty much get in there dad those in that's gonna smell bananas gotta love ginger gotta love garlic getting thrown into a hot pan it's one of life's very few pleasures there we go let's let those fragrance that's the word I was looking for let's let those become fragrance I'm also gonna throw the chilies in there now cuz I just want to toast them a little bit dry before we went at it but it doesn't in there I want to add them before we add any liquids cuz I want them to receive some of the dry heat of the pan that's one two three four five six seven eight nine 10 11 and 12 it will happen there and let's do one more there we go okay toast these up real quick we're just letting just letting these flavors get to know each other and also just letting the garlic and the ginger become accustomed to the heat of the pan let it last now letting anything Brown you don't want to let anything Brown that's hot and the vapors from the peppers are stinging in my eyes but yet toasting dry dry roasting as it's called or sauteing in a dry pan the peppers is going to waken up their flavor it's gonna wake up the flavor a little bit and make them a little bit more pronounced it's also gonna incorporate some of the capsaicin into the garlic and the image editor we're just gonna help distribute it in the sauce make the sauce a little spicier speaking of which let's do that now go beautiful and it already looks like it's a little bit more than last time which is great great news and I just want to simmer that for like one minute until it gets nice and thick it should thicken up pretty fast because of all the cornstarch you can see that it's already starting to see the bottom of the pan when I drag this the wooden spoon around it this is also like the best kind of wooden spoon I can recommend like can you see this okay I'm just noticing that it's in the corner of the frame I apologize but this is the best kind of wooden spoon I can really recommend because you're working on stuff like this you can really scrape the bottom of the pan and get in there make sure that nobody's sticking around or not getting enough love yeah and we're just going for like literally 60 seconds and so this gets nice and thick and it's gonna look pretty chunky there's a lot of garlic cuz Letta and you know to be fair I also I chopped that garlic probably a little bit not I'm not fine enough I probably would rather have crushed it in there or grated it that way would have been a little bit less pronounced but like visually pronounced I mean and you can see it's starting to thicken up here when I dragged my spoon through it it's leaving a nice trail and that means that we're almost where we want to be cornstarch is a wonderful thickener for all kinds of stuff but sauces you just you just can't beat it so there that goes I'm also going to do a little little taste test let's make sure that it's approaching where we want it to be and salt and all that good stuff oh yeah that's good mmm oh that's good yeah even if it doesn't like look exactly the way it should because I left too many big chunks of garlic in there I bet you're not even gonna notice once we toss the toss the chicken in there I bet you're not even gonna notice let's see if our waters growing here that it is hmm okay so to make the rice turn down the heat on that a little bit for starters and then I'm going to measure out one cup of rice this is just plain Jane long grain white rice one cup of it go make sure it's just a cup we don't to go to over here and we can also kill the heat on this almost and I'll let it cook a little bit longer I want it nice and super thick and this is boiling so into the water goes the rice we're gonna give it a little stir with this tiny little spoon you don't have to do this but well darn it I like it and that's just gonna give it like a little head start in the oven so the rice doesn't get too mushy and it's going straight into the oven there it goes all right that's in the oven and that's gonna go for about 20 to 25 minutes so I'm gonna set a timer to make sure I don't lose track of that actually Jake do you mind setting the timer my phone because I'm on the phone with you I don't think it's gonna let me do it thank you and over here we have a nice robust thick sauce either way when I drag my spoon through it leaves a nice trail like that exactly where we want to see it just like that so that's coming off the heat or you know turning off the burner and now to center stage comes frying oil which is hilarious because I have like not nearly enough oil it's gonna be just enough to do this because we're frying the chicken such small chunks but I have decidedly not enough oil here but that's part of learning in the kitchen you need to improvise a little bit sometimes and you know Southern Fried Chicken true southern fried chicken is not immersion fried it's not completely immersed in the oil when you're frying it it's in a shallow cast-iron pan and typically half the chicken is sticking out the top of the pan so it's okay to to have the chicken not be completely submerged it's perfectly it's gonna be perfectly capable of giving us the product that we're after so next up what we're gonna do is we're gonna head back over to camera a because we got to bread some chicken here we go so we've got our breading mixture here move this knife out the way get these chilies out the way and let's bring our chicken over I'm gonna glove up not because I'm afraid of chicken but it's just handy because I don't have to wash my hands between doing stuff and I might need to run over there and do something or I might need to who knows what you never know what's gonna happen in the kitchen so I just find like even if you're not afraid of me like if you're not afraid of the texture of meat or whatever it's just like having this layer between you and the meat kind of makes you man hand a little a little bit more be be a little less afraid of like of really tossing it around and roughing it up and with me you typically need to do that so here we go I'm gonna shake off as much excess marinade as I can and I'm just gonna start laying these guys in we might not be able to fit them all in the first round but I'm gonna try I don't really want them to be overlapping mush I want them to get a nice even coat of breading there we go this this chicken looks nice and beautifully marinated it's nice and dark it's definitely picked up a lot of color from the soy sauce and that translates to a lot of flavor and we're gonna fry this at some pretty average heat they're so small that we don't want to do any kind of like double frying or anything like that we might not do with traditional fried chicken because they're so small they're gonna cook very very quickly so that's about as much as I'd fit in there it's about half the chicken so I'm gonna just start tossing these guys around here and ideally I want to let them let these sit in here for a minute which is why I want to get it all breaded if possible but you can see on these pieces that they're picking up little chunks maybe you can't see that but they're picking up all the little chunks in the breading that we're left there from a little bit of liquid that we added sorry for the siren folks we do live in New York City and there's gonna be sirens every now and again I also live right above a fire of a fire house fire house fire station Jesus what's going on with me today Jake what's happening what did I do I hit my head I think you can just hear that in our phone call I don't think they can hear the silence okay I guess cuz I heard it outside and I heard it in our phone call I was like oh they must be able to hear okay well sorry folks am I missing any cool questions while my hands are dirty here yeah actually we have a question from Anna Harper given 20 bucks thanks so much Anna that's incredible Anna thank you what's the significance of the different objects falling into the glass in the bottom corner graphic I think those are my face what the face is subscription so anytime someone subscribes their name and the babby face scrolls by the gold balls are I think what you would call it super chats and then the white balls are new members but if anyone wants to test that out and prove we will be watching that was solicitous it was not the right use of that word don't trust me today with any kind of words I do not have the best words all right so as you can see we got all the chicken in here probably could have just dumped it all in but like we got it all nice and evenly coated and I also want to just kind of let it sit in there for a little while that's something I learned from Sean Brock not from him not like he showed me but like from watching him on mind of a chef is that it's nice to just let your chicken sit in the dry breading for a little bit because it's gonna help hydrate the flour and it's gonna help more of it stick to the chicken and also create a more structurally sound crust that won't fall off it's gonna it's gonna bind the flour together oh look at the mess I made it's gonna help bind the flour together and give you a more a crispier and more structurally sound crust that is gonna fall off or anything so since our oil still treating we're still about 100 100 degrees shy of where we need to be perfect time just let the sick let the chicken sit and chill just wipe wipe in this mess off and we're almost good to go here the rice is in the oven that's awesome I genuinely thought I was going to forget about that so hoorah I think Vinnie before we started he challenged me to make the rice he was like are you gonna make rice you know remember this time this last time when I made curry I forgot to make rice and it was a big there's a big controversy hmm okay let's see what's going on with you guys we're almost a frying here who is ready to fry let's do it we have a hundred DK Kenny's I don't know what's what's uh currency that is but thank you so much for giving me so many of them have you ever considered doing any Lord of the Rings slash The Hobbit themed food would be great - it would get great attention to the fact of marathon marathon is happening all the time in these themed food also I love you I love you a gun doll thank you very much for the very generous super chat and yes I absolutely have wanted to do a Lord of the Rings themes episode for a long time now but I've been resistant to it because I don't like fantasy food I want to make foods that are practical and they can be that can be accurately recreated but you guys have just my girlfriend to thank for me finally breaking down because the Lord of Rings movies are some of our favorites and she really wants to see the Lord of the Rings specials so we're gonna be making one of those in the near future and that's probably when you'll see her again she'll be my taste tester okay we're ready to fry over here over on the stove top so I'm just gonna start dropping in chicken we're at about 388 right now which is a little high I wanted to be around 375 but it will be fine everything's gonna be all right there we go and well it goes do not overcrowd them I don't want them to touch I also don't want to put in too many because we don't want to bring down the temperature the oil too much we want to keep the temperature nice and high I wish I could give you guys a view down into this I apologize but if you want to see what frying chicken looks like to watch any of my other videos there we go first batches in and this will probably take three or four batches because this can't fit too much in there and now that it's in there I'm just gonna agitate it a little bit because that you know not everybody's totally covered by the oil and we're just letting this fry like three four minutes and then you can see already like look out craggly this is good like that's exactly the the texture that we're looking for we want this to look almost like like chicken skin on the outside like you know this really craggly really bumpy and that's going to create all these nooks and crannies that the sauce will cling to and it's also going to keep the exterior of the chicken crispy when once we add sauce on it because it's not it's not going to get as soggy as quickly as it might as it might have without those crackles yeah tempura batter would get really soggy really fast I would wager that's why they always serve sweet and sour pork with the sauce on the side because I'm willing to bet that would get soggy real fast when it's hot Wow okay that is starting to look really nice well we have at least one really good batch Oh General Tso's chicken here we go okay back in the oil you go we want to try to try to keep the oil around 350 if you can it's gonna drop obviously but just try to keep it around 350 and we're just gonna fry this for I think I said four minutes what did I say in the episode I said yeah four minutes so yeah we're just cooking this for about four minutes just until it's visually done does this again this chicken so small and we're also gonna be finishing in the oven so if it is a fee degree shy of done and onion on the inside it's not gonna be a problem cuz it'll finish cooking in the oven he's gonna flip this one row but haven't slipped yet there we go and just to show you guys where I'm at here it's starting to get really nice and golden-brown it's still a little blonde from where I want it to be and it's doesn't look like popcorn and chicken there's popcorn shrimp kind of what we wanted we just want this to turn nice and deep golden-brown we don't wanna overcook it white meat after all it's gonna dry out real fast we overcook it by the way thank you guys for turning me on to somebody in the subreddit yesterday turned me on to a show called Meador Kenny which is like it's it's like it's like what will you told me about Letterkenny or about to post a letter Kenny I love that show dude I I'm sorry that I didn't give it a chance before it I I watched it's like it's like Trailer Park Boys 2.0 it's like I loved Trailer Park Boys but that is like a way better Trailer Park Boys I was cracking up watching last night so much great banter so many great hockey saying it's incredible also just the way that Maine dude I can't remember his name Wayne not Wayne who's the tall one who's always wearing the the plaid I'm pretty sure that's Wayne okay well the way Wayne talks really just tickles me the the very very sort of backwoods the Canadian pronunciation of all these different words and and his kind of I don't know what his demeanor of what I would call it it's like halfway between violent and like and pacifist I have no idea what I would call him so here we got our first round of chicken out here guys it's nice and crispy it's nice and brown and we're just putting this on a wire rack not only to drain but also to put in the oven keep it warm whilst we finish the frying so I'm gonna put this in the oven and we're getting international next back batch of chicken going the oil is almost back up to temp it's at 350 I'm just gonna crank this up a little bit oh it's getting warm in here okay whoo all right 350 is just fine I think a lower temperature fry on the breast meat is probably the way to go I'm just guessing but like seems like no that's probably that's probably the opposite actually you probably want to fry breast meat faster now that I think it has dark meat you want to cook lower and slower breasts me you want to cook fast so I'm wrong in what I'm saying right now so just don't listen to me I'm just dropping the sentence probably gonna take three batches I might not make all of it right now just for the sake of time because we are pushing two hours right now and that's a that's a real that's a real healthy live stream I'm very happy about that but also you know I got boys in the other room that have wives and wives and stuff and I don't want to keep any plates you want hungry boys big hungry boys hungry boys the growing boys that needs need their need their num nums my hand my hungry guys need their numbness that's the name of the new chef that's a new name for Benjamin savage my hunger you guys need their number um I'm gonna crank up this heat a little bit because we just dropped down to 325 which is not acceptable hmm oh that's good beer okay what else we talking about over here folks well this is frying I'm gonna take a look at some super chats we have any we got a couple that's $21.99 from ice kit a been a fan for a couple months and I recommend to try making some Finnish cuisine either for the show or in your free time for example Karelian pie black sausage bla I love blood sausage and holiday drinks like glog and SEMA I've never heard of a know those things except for black sausage and generally just in the the New Orleanian context the boudin noir French and an occasion context and that sounds really interesting I'm gonna look into that thank you very much for the super chat thank you for the idea let me know if there's any place I can get Finnish cuisine here in New York they didn't get some inspiration this is getting very I think I'm also gonna stop because this is getting very difficult to fry I don't have enough oil in here so these guys are like only half submerged and it's very hard to keep track of who's been flipped and what have you and it's also getting very hot here and I am dressed warmly if you could see me right now I am probably a glistening sweaty mess which I'm sure if some of you would be into most of you wouldn't ah all right so that's okay that's good that's coming up to like three 350 right now I'm gonna try to find another tool to flip these with because it's really difficult with the spider that's good for getting them out and it's not so good for manipulating them there's my garlic crusher nice yeah we got here I guess tongs homes are probably good oh yeah that's perfect that's great for manipulating chicken or a small fish yeah we'll do all of this we've got three three big boys to food finish my biggest boy he's like seven foot 12 so Yemen general cells like I know again I know it's taken like two hours to make right now but generally you're making this on your own general alright if you're making the Sun your own and probably take about half the time and it would take about the same amount of time this it would take to order takeout so like why not try it you know it's not expensive to make once you buy the bottles of Chinese cooking wine and the dark soy sauce and and toasted sesame seed oil you'll have enough to make like 50 batches so that's just a one-time investment and then after that you're just practicing he's gonna get so good at it you're gonna be able to kick the [ __ ] out of any any takeout in your town we live in New York City and I have not had general stoves as good as the one that I made this first time doing this and maybe I'm just ordering from the wrong places but generally I'm not you know I feel like most Chinese takeout has has some room for improvement and this one especially you can you can do it you can you can make it better Jake has good timing on the right how much time do we have left there good question the timer the timer messed up you should check that rice right sorry you have to an hour for some reasons I've never seen that before I think it's uh probably still got a ways to go but I'm glad I asked serious sometimes messes that up let's take a look at the rest here its back its back seven minutes left on that okay it looks like it's got about seven minutes left it's exactly what I was gonna say okay a little crunchy there we go alright this chickens ready to come out then it's going straight into the oven stay warm stay crisp while the rest of the well hopefully the final batch of chicken cooks cuz I'm ready to eat here I'm not ready to sit around much longer cooking I'm ready they're like yeah put some stuff in my face okay let's just get this out and then once I get the next batch going we'll answer some questions so if you guys have any questions chat them out leave a stupid chat and we will do our best to answer them just give me one second here there we go that ovens so hot it's blasty in the face with hot air so that's why every time I lean down and put stuff in there that's why my face is like ah okay there we go last batch I think maybe get as much as I can in there there's still a lot of chicken lips in here [ __ ] that's alright it will be eaten don't worry your pretty little heads about it we have hungry boys in the other room trust me when I say they'll eat it it's probably one more batch here as for them but I mean I think this will be enough for our demonstrative purposes done with this that I've never seen frying oil get so cloudy that that oil looks like an unfiltered beer okay that's Brian let's ask the answer some questions here we got 10 Canadian dollars from its regal would be really amazing if you did more recipes from the anime food wars the dish from episode 2 would be amazing I'll look into that I've made something from food wars and I'd love to make more thank you so much for the super chat Jack Sims gave 10 pounds sterling said I don't have any special message but I love your videos keep it up thank you so much jack and thank you for the very generous super chat Alexi T gave 300 Russian rubles I think is what they are thank you so much for giving me so many rubles mr. babish bring me a dream I will try I endeavor to do that every episode here on binging with babish $10 from patrick hyde what products you use for your beard if any I use beard oil I shampoo and condition my beard and I use beard oil and then I commit 100 brush strokes on my beard per day with a with a with a boars hair I think it's called the boar's hair brush yes five dollars from Joseph Stuckey it has Brad Leone ever referred to you as anything other than babby I don't think so I think just even in like casual conversation and hanging out I think he still calls me Bobby which is weird man but it my name is Andrew but he's he's he invented that nickname and that's all that anybody calls me it said he really coin that let me just throw some another live on here we're hoping to do some stuff in the near future together we're talking about making a fermentation video together very soon so keep an eye out for that you just flipping the chicken here cuz this in less and less oil every time I do this trying to agitate it a little bit make sure everybody gets get some attention make sure the oil stays hot because it's not very warm right now 325 whoa get that really cranked up now come on okay I put so much chicken in there cooled off the oil let's see we got $10 from founder timeless capital Andrew greetings from Sydney I wanted to say hello love your channel all my respect for you as a person and the way you conduct yourself keep hashtag keep Littleford that's really kind of you thank you so much man I really try to pride myself on being well conducted inside I really appreciate that it's very very kind of you the same thank you so much for the super chef five pounds sterling from nightshade gaming can you make a series where you read books to us I did it's called bedtime with babish go look it up if it is a podcast called bedtime with babish I only did about ten episodes but there's a lot of fun and I plan on doing more when I can Jade Sood gave five pounds sterling said I'm trying to pick a song title for an electronic sort of chill song what should I call it I think you should call it so what do you think you should call it so it's very creative with this kind of stuff a chill song chill electro something electronics or chill song what was the name of that cooking one oh [ __ ] I can't not chef chai was a machine I think just joshing there that felt such as genetically yeah that's it shushing so you know what maybe after a deal from from just shot her to hell it should be a sha sha sha ya agree Machado or pockets and that would get you some views if you called anything I pocket on YouTube pocket Sam you get some views on that promise okay Ram freeze almost done here you think I should go for around four or anything I should call it on the rice one minute left on the rice so okay it's dealer's choice all right well I'm gonna wipe down the table a little bit and just prep it for meal service where's my here we go this is like when you have it when you have a wooden cutting board or any kind of wooden your any kind of surface like this it's really helpful to have a bench scraper not only to view you know baking stuff but also it helps to get all this stuff out of here cuz this can be hard to wipe up so that's handy good to have and I'm just gonna give this a little that's probably a lad sorry sorry for all your collective ears but I just did that alright wipe this down get it ready for service let's get all this hot oil out of here no oil for Abby you know don't put that be in a corner as they say alright that chickens looking done let's did it uh let's get it out time right your time it's a good time for the temper all right let's get this out check it out this time instead of using the spider so I'm a little more accurate that's looking righteous it's looking like some pre shows General Tso's chicken I really want to watch that General Tso's documentary it's supposed to be like a really interesting story about like trying to find the origins of the name general says I think I have enough here so I'm just gonna I'm just gonna kill the heat and then move forward I do want to finish these in the oven a little bit just in case anybody hasn't come up to temp but that one had it in particular had a long frying time so I'm not worried but you know just just be safe you know we're on there we're showing how to cook here if I were doing this privately I'd totally serve that to you guys all right here's our rice which I'm going to let's start by moving this so it's out of the way oh that is some sludgy frying oil that frying Allah has seen better days okay and in here we have some perfectly cooked white rice see it's just the best way to make white rice because the best way to make white rice because it always comes out super fluffy it never comes out like a gummy or or or porridge II the way it sometimes does when you cook it on the stovetop mmm okay so here we go I'm gonna set up a plate here for service all right and the last step that we have to take with this other way is to toss in our sauce that's it let's grab the chicken there it is beautiful looking chicken look at that huh come on come on get out of here I don't want to I'd love to just dump it in but I have a feeling I'm gonna drop a lot into the stove and I don't want to do that especially live on camera so I'm just going to order the time drop them in here and somebody informed me of something that I didn't really think about and it's a very good point that I am I turned on the heat and I put this back over the heat before tossing with the chicken and that would most certainly the extra heat and the extra steam is probably going to affect your chickens Chris penis negatively so I'm doing this with no heat and we're lying on the heat of the chicken to reheat the sauce and the sauce is plenty warm but I want it to be nice and hot and the heat of the chicken is going to just effectively reheat the sauce and loosen it up a little bit so it's a little easier to spread I'm sorry that's taking so long but I just I really don't wanna spill any and I know I'm gonna spill some when I when I when I tell us that I promise me well so don't worry you're still gonna get you're gonna get your giggles off all right deal with it right now there we go this goes back and let's toss I might use a spatula actually a rubber spatula just so I can more easily maneuver and get her than anything there we go oh yeah oh yes oh yes sorry yes please Oh smells so good it sounds good I don't even hear it but it's like you hear how crispy it is just rustling around in the pan we're just gonna make we're just gonna literally just stir it until the sauce has covered every piece of chicken come on that's gonna kind of fold it over itself so it really gets coated there we go yeah you just want to everybody be nice and evenly coated so it's got that nice glistening kind of exterior to it and I'm trying to be gentle because I don't want to break off any the breading but like I said we did that resting technique and the breading is really on there I haven't lost a crumb of it yet there's no like rogue pieces of breading floating around in this in this pan it's that all we have is nice saucy chicken which I'm just trying to make sure it is entirely saturated us look at some dry patches here and I don't want to see those I see nothing but glisteny moist chicken sorry I almost lost a piece there almost I have a lost thing yeah I'm very proud of myself all right that's looking like some General Tso's if you ask me not that you're asking me but maybe you are okay again not quite enough sauce I really like having a lot of sauce on my general says and I thought I really overdid it I'm glad I didn't make more chicken because this is really at its limit here for sauce saturation but that's looking really nice that's look at that some General Tso's right there so last step is to dump some rice it's just a plain old spoon here I'm just gonna lay out a nice bed of rice obviously if you're ordering this from takeout you'd have this in separate containers but it's the way I like to serve it just make a nice bed here we go beautiful beautiful beautiful just perfect white rice that's all that is okay and let's dump on Oh Jim the soup there we go perfect perfect get those chili peppers on there some people might want to snack on those if they're real crazy and this obviously is rule mmm little disorganized we can prop everybody up it's super crispy I can already feel it and there you go that is general so that I wade through will kick the [ __ ] out of anything you can get from a takeout place I promise just grab with some chopsticks here and do it right oh don't forget the garnish you worked hard on that garnish you might as well treat yourself just a nice color contrast and a little bit of onion II crunch and every few bites you know let's really get it on there see it and that is how you make General Tso's a babish style all right let's try this out here we go where's my first piece where's my first victim how about you hmm it's perfect it's spicy it's got some nice heat it could definitely use more sauce I wish that I had more sauce that's my fault but it's got a great heat to it the chicken is still super crunchy the sauce is like it's hot and it's sweet but it's not cloyingly sweet it's not like angrily hot it's just a great balance mmm [Music] and that might have taken us two hours because we were taught that we were chatting and hanging out but if you were just chilling making making it yourself you'd be done with this in 45 minutes and it's just such a massive improvement I'm what you get out of the Styrofoam containers and takeout boxes here I'm gonna hop down here there we go you can see how sweaty and hot I am because it is just so hot in here it's my fault I forgot to turn on the AC so that's just like this just really really works out and it's something that like is better than you thought it could be it it elevates it without being snooty or pretentious or reinventing it it's just a better version of it in a way that you can't really understand until you try mmm mm-hmm you know I think it would be really good at it would be some fish sauce I'm gonna try that sometime try putting fish sauce in the in the marinade or maybe even in the sauce itself and I'm gonna make double the sauce next time I'm doubling it because this isn't a it's a it's appropriate it's not under sauced but like I really want a lot and I want to be I want it to be soaking up in the rice and all that stuff and I wanted to I want it to be significant yeah this is this is a really good and I really appreciate you guys hanging out with me I can see everybody's taking off because they know they're we're at the end of the road here but uh I really appreciate everybody hanging out and the very kind super chats very kind words the folks who are saying that they're inspired to cook by watching the show and I really hope that this inspires you to try making this yourself because it's easy it doesn't take that much time and it's really worth it hope you give it a shot and thank you guys so much Frank and I really appreciate it here's to you Cheers thank you to Sawyer and Vinnie in the other room before keeping an eye on things and for for administrating this whole thing and I'm gonna go feed them now cuz I got some hungry boys in the other room and I need they need their num nums as I mentioned that's the new name of the show my hunger boys made their num nums so thank you guys so much for hanging out thank you for the kind words thanks for the super chats thank you for cooking with me and for learning along with me and we'll see you next time I love doing these live streams we'll do them again soon once we have basics come out that that's that we can live stream with next basics is going to be butchery just like different cuts of beef so that's not really a live stream we're gonna do but after that fair game I'm looking at you pizza cuz we made an amazing pan pizza I'm very excited to try that with you guys thank you guys so much thanks for having me no I hope you have a great night I hope you have a great weekend and keep cooking okay look [Music] [Music]

Channel: Babish Culinary Universe

Views: 931,400

Rating: 4.8668795 out of 5

Keywords: live, general, tso's, general tso's chicken, chinese, food, takeout, cookalong, cooking, basics with babish, livestream, live stream, general tso's chicken recipe, pear qwerty horse, binging with babish, babbish, cooking with babish

Id: 1Exi0SIY7_Q

Length: 132min 37sec (7957 seconds)

Published: Thu Aug 01 2019