Chinese Takeout General Tso's Chicken Secrets Revealed

Wanna learn how to make Chinese takeout lo mein at home? Check out this video: https://youtu.be/iRxDpjNDt3A

I don't personally know what vendetta you have against chinese takeout restaurants or those kinds of places, but you've definitely made my kitchen and my family a hell of a lot happier with your recipes. For that, I thank you

“As soon as the sauce thickens, it’s time to add our chickens.” I’ll be repeating that to myself while making this recipe lol. Thank you for all of the effort you put into making these recipes absolutely perfect.

1:52 I literally asked myself what to put in instead of vodka you came so clutch, earned my respect for respecting muslims !

General Tso’s is my wife’s favorite, so we made this tonight… she said it was better than any restaurant. Easiest sub of my life! Even just the fried chicken pieces on their own are super good, and could be combined with any other sauce.

Your well researched and thorough recipes are unmatched on all of the internet.

Dude you nailed this. I made this for a friend and we couldn’t believe how much better your tso is than anything we ever had in a restaurant. My one note is that next time I will make twice as much sauce, reserving the extra for the table. The amount specified coated but it was so good we wanted more. Thanks for posting.🎉

Literally watched this video this morning went to my local HEB and got whatever ingredients I didnt have made it step by step and my god Jason this was amazing it came out 100 times better then any take out i have ever had. Thank you for this amazing recipe

i really like how he explains the reason behind certain cooking choices!

Just made this tonight and the family LOVED it. Will need to double the sauce though as they couldn’t get enough of it especially over the rice that was served with it. The only thing different that I had to do was to use a dry Sherry as I couldn’t find any Shaoxing . Thank you so much for taking the time to create this video!

I made this with gluten free and soy free replacements, and it was so good I wanted to cry. Thank you Jason!

Mate, you are a champion. I now love cooking. You've changed my life.

I just love your videos. Most cooking channels are pretty basic with knowledge. What's why i love all that "sciency" additions in your recipes. Just like using eggwhite only for bredding and adding rice vinegar to regular vinegar to cancel the sourness. Who in their right mind would think to add more sour to sour. But like they say fight fire with fire.

I've looked for a ton of recipes for this, and this has easily been the most impressive video for me. I loved your specific science based logic for some of these ingredient choices. Thanks for making this, I downloaded the recipe as well.

Thank you for just everything! Quality content, well researched, witty jokes, silly puns. It's all perfect. I'm so used to videos where someone googles the recipe name, copies verbatim the number one result, then records a video with saccharine music, PowerPoint style editing, and claims of a secret family recipe handed down through the ages. Your content is light years better, I hope you go far! If you're open to suggestions for video ideas, I've tried for years to make restaurant quality Alfredo sauce. I've made good sauce before, but there is something missing, and I don't think it's mustard powder this time. My guess is some kind of blend of cheese or cheese from a certain region/vendor, but I haven't been able to crack it.

I appreciate all the research and explanations that go into your videos. Very well done. Looks amazingly delicious, can't wait to make this one

Based Noodle Man is BACK! In all seriousness Jason, I've been making/in the process of making a lot of your recent recipes. I just made the Lo Mein last night, which was great, and I just bought the ingredients I needed for your Garlic Noodles. Long term I plan on making a variant of you Beef Wellington, the Yakisoba and a variant of your Ramen. I've made your fried rice no less than 5 times in massive batches and it tastes exactly how I want it to, thank you for that Soy Sauce clarification. Your info on soy sauce is going to help massively with my Chinese cooking which has always been disappointing to me whenever I make certain dishes at home. Oh, and your Chic-fil-a copycat slaps! Those fillets did not last long in this house. Thanks man!

Thank you so much!! Your content is far superior to other channels and it is noticeable and appreciated! Incredible as always I'm going to try it as soon as possible

Write a cookbook Jason! You're the best cook revealing the secrets behind the taste and quality of restaurant food!!

Fantastic. Thank you for all of the experimentation and the final recipe, which I look forward to trying!