How to Make P. F. Chang's Chicken Yuk Sung Lettuce Wraps! | My Fakeaway for Your Takeaway

[@dannyquinn9128]

I can't believe you're not at 1 million subscribers yet. This is some of the best food content on KZbin.

[@SchoolofWok]

We’ll get there! Thanks! - Lee

[@angelhernandez9959]

I cant believe it too. Many people like trash vídeos of tiktokers or stupid challenges and bad bunny too Like regueton singers. I am dissapointed with our society.

[@huely9302]

@@SchoolofWok u

[@huely9302]

@@SchoolofWok u

[@Bladesmobile]

It’s true

[@dsilva2012]

This is by far the best Asian cooking series available. I've looked all over and never see authentic recipes until I discovered this guy. He uses the right ingredients and techniques.

[@zimzimma5688]

I had the P.F changs yuk sung when I was in the states, wasn't bad, but didn't think much of it to be honest. Your average local take away here in Ireland does a better version in my opinion. It's usually made with pork here. My local favourite is more similar to yours, it has water chesnuts, bamboo shoots, crushed peanuts and just a little splash of smoked sesame oil at the end and I think they use a bit of hoisin as a seasoning rather than oyster sauce as it's slightly sweater than that would make it, along with garlic, ginger, scallions, super finely diced shitake, rice wine, light and dark soy and also on a bed of fried vermacelli. Absolute Perfection.

[@markgebo197]

Love how food is universal. This is the first time I’ve seen mirepoix used in Chinese cooking! Love the channel. Keep up the great content.

[@SchoolofWok]

Thank you! - Lee

[@thepinkspidercompany]

Loving the wok clock! I've got a specific plate i use to organise my ingredients. I'd never thought of calling it a wok clock. Part of the reason i loves cooking Chinese food so much is the prep. Uniformly cut and shaped. Just that whole thing of getting everything ready to commence cooking.

[@WendyHannan-pt7ez]

I love this version of lettuce wraps, I can’t wait to make it. Thank you I’ve liked and subscribed. 😊

[@thepinkspidercompany]

I make similar with minced pork, extra finely chopped celery for further texture. I do loves a lettuce wrap concoction. It never turns out the same twice. Fabulous family meal with 2 or 3 other dishes and plenty of rice.

[@keithdavidson4723]

Yuk Sung is my all-time favourite Chinese dish, and I love your version Jeremy. What a great idea to add a few cashew nuts. Thank you 🙏🏻

[@SchoolofWok]

Glad you liked it! - Lee

[@hanglam2910]

Jeremy! You are so easy to listen to. Thank you for inspiring me to cook!

[@rickvanwichen]

You're the best Jeremy!

[@FloatingHeiferEntertainment]

My husband's grandmother's didn't have all those vegetables. It was simply made with mince pork or chicken, water chestnuts, shitaki, minced oysters and a little ginger. Oyster sauce, dark soy sauce, and a tiny bit of sesame oil for flavoring. I make it now in honor of her memory.

[@meghantran1585]

Very professional wok and chopping skills!

[@agentred8732]

Great series. Great video. Please keep them coming! Cheers, Jeremy!

[@SchoolofWok]

Thanks! - Lee

[@ALLBOUTTHUGLIFE]

Whenever I watch videos like these... my family thinks I'm cooking. Love the wok sounds when I cook. They hear the sounds the woks make. And assume I'm cookin 😂

[@SchoolofWok]

Haha, they do make great sounds! - Lee

[@ALLBOUTTHUGLIFE]

Thank you for replying. I've been watching this channel for years now. I hardly comment. I figured I show some support. Thank you all for the great tips.

[@krisap1635]

This channel is awesome. Great instructor,adorable too!

[@drengsin6608]

I leaned so much and bout a wok yesterday. So thank you. Would love to see some vegetatrien or vegan recipes, love from Denmark

[@keho723]

Just substitute ground chicken for crumbled up tofu :)

[@onyekangumezi9984]

Just made some kids love them lol glad they came out so good

[@carolynemma4279]

Fantastic i love PF Chang Lettuce wraps So happy for the recipe of your version

[@SchoolofWok]

Give it a go! - Lee

[@theworldofjohn1972]

Awesome! Looks so yummy! I am dreaming of the day I can visit London and take one of your classes!

[@no_chefs_here3194]

love the details you always explain!!

[@Gsandwiches]

I am absolutely pleased I found this channel.

[@SchoolofWok]

Us too! - Lee

[@southernboy7791]

Is it just me or this takeaway looks much better ( in terms of value and quality) than last week's Wagamama?

[@kristiefredrichs7237]

First time watcher here and a new fan. Will give this a try.

[@SchoolofWok]

Excellent, thanks for watching! - Lee

[@MaZEEZaM]

The inclusion of more veg is very welcome as my first thought when seeing the original is a stark need for freshness, comparing it to a dish I really enjoy, san choy bao.

[@SchoolofWok]

It added a lot! - Lee

[@MaZEEZaM]

@@SchoolofWok That’s the benefit of learning to cook our own version, we can adapt recipes to our taste. On that note, and I’m sure you will likely have also seen the comments on most cooking videos asking whether they can leave particular ingredients out, many times they are after substitutes and I’m always happy to make suggestions if I can help but I do find it funny when they ask “can I leave out” and it’s a core element of the dish, say Beef in black bean and they will be asking if they can leave out the black beans.

[@jakubgadzala7474]

You comming back big! Pow! Go on!

[@SchoolofWok]

Yeah we are! - Lee

[@zxoickszx4422]

Do you have to be Paetron to get the recipe for this? I was unable to find it in the recipe list on the website.

[@jacquiwhitehouse2924]

New subscriber Omg you are a true Gent such a pleasure watching this video, you are amazing Crnt wait to try this out & watch more of you thank you for sharing 👏👏👏👌👌👌🙏🙏💖💖

[@SchoolofWok]

Hope you enjoy, thanks for subscribing! - Lee

[@robertm4050]

Doesn't look quite the same as what we get in the US. But my favorite is the Dynamite Shrimp and I normally don't like shrimp. Pretty sure is just fried shrimp with mayo and hot chili sauce mixed together. PF Chang's has got to be one of the best fast/casual chains in the US, very consistent. I don't eat out at any kind of restaurant very often, but if I am close to a PF Chang's I will stop in for a snack or light meal.

[@osgeld]

live in the US, been all sorts of places here, the only place I see P.F. Chang's is in the freezer section of walmart

[@SchoolofWok]

That’s interesting! - Lee

[@osgeld]

@@SchoolofWok I think its kind of like "Boston market" they were everywhere 15-20 years ago but had to retract to their native regions to survive. We can still get "Boston market" in the freezer section, its a known brand, but the last time I saw a physical location ... it was in Boston. Last time I had to go up there was Jan 2019

[@tinamcnalley2575]

@osgeld PF Chang's is still going strong as is Boston Market. The Chiang partner that helped found PFC has a Mom with a landmark chinese restaurant in San Francisco. Where I live, Boston Market has no presence due to the fact that our area has given birth to numerous casual American dining concepts presenting too much competition. However, PF Changs maintains a loyal customer base with little advertising required. I personally don't find the quality of food to be as good as when Chang's first opened here 20+ years ago. Back then these wraps were fabulous - always served with Bibb lettuce, more flavorful chicken and a variety of sauces. Now boring yucky iceberg with no flavor, and often tasteless chicken. The lettuce was obviously a corporate cost cutting decision, but the chicken flavor could be a result of the steady decline of chicken quality in our food production industry. Hard to say. Older chain concepts must be extremely careful with growth or they soon see their own demise. Ruby Tuesday"s being a prime example.

[@Shuggies]

YEAHHHHH... 🙂🤜🗯🤛😃... You Rock... thanks for sharing your recipe... !! Love Bulgogi wraps !!P

[@SchoolofWok]

Thanks! Glad you liked the video! - Lee

[@Bladesmobile]

Would love to know where you got the round cutting board from. Can’t find one like it with the metal round the edge

[@SchoolofWok]

I believe they were one of our products that we no longer sell! - Lee

[@Bladesmobile]

@@SchoolofWok get them back in please 😀😀

[@dawnbenner2897]

I’d love to get that clever, I checked your store unfortunately I live in the US. Do you have any suggestions for an alternative that I can purchase. I also am throughly enjoying the takeaway series.

[@bhappy8892]

Can't find the recipe on the link you provided. Would love to make it but need the actual measurements please.

[@lilylines3435]

Fabulous

[@christophneumann112]

is the written recipe ever going to be on the School of Wok website? I tried to go to the patreon site but it doesn't seem to exist any longer. I have three of the School Of Wok / Jeremy Pang cookbooks but this recipe is not in any of them. Were can we find this written recipe? Thank you and your recipes are absolutely fantastic.

[@joeyboardwell8030]

Can you use a wok on a flat top electric stove?

[@SchoolofWok]

You can, it may take a bit longer to get to heat though! - Lee

[@fitzbarbel]

Thanks Jeremy, I ate this dish for first time in the 70s in China Town, Berry St L/Pool and recently in Newark's King Wah with my son who orders it now every time we eat out when we can, of course. I like the Gem too, far more taste than iceberg, neater wraps

[@SchoolofWok]

That’s great! Now you can make it at home haha - Lee

[@brianlaffey3672]

looks good

[@SchoolofWok]

Thanks! - Chris

[@bethzaidavasquez6794]

You are fantastic 👏 ❤

[@connorhakan4612]

Yum yum

[@sharonlee2998]

omg that looks amazing

[@mangos_jc]

Nice video! Caught me off guard when you called it yuk sung because I haven't heard it in a while. I usually prefer duck or squab though

[@theodorelorenzo7834]

Is this just a different version of 京酱肉丝?

[@doreenstanley1507]

I think the spicyness in the dipping sauce is horseradish aka "American Wasabi"

[@megantingen5997]

We have PF Chang's in Guadalajara, Mexico.

[@black168382]

What about Taco Bell?

[@megantingen5997]

@@black168382 we had Taco Bell. It went out of business. It couldn't compete with REAL TACOS. many years ago I went to Taco Bell in the US... I could taste Taco Bell for two days. 😱

[@cookingwithchaos4080]

@@black168382 that’s funny, but thought-provoking too

[@black168382]

@@megantingen5997 that’s what I like to hear haha

[@carolyncollier1589]

What is the name of the knife you’re using? I need one! Awesome video!

[@SchoolofWok]

That’s our slice and dice cleaver, you can find it by following the links in our description to the appropriate store for you! - Lee

[@barkatinabil1]

Hi chef from Canada

[@SchoolofWok]

Hello! - Lee

[@15021951bb]

You have new subscriber my M8, all best for you and your channel 👍

[@SchoolofWok]

Much appreciated! - Lee

[@lancel6948]

Can you link dark soy?

[@czeshirecat6278]

Try mixing in a little hoisin sauce rather than the sugar

[@Friday_42]

hey, where you from bro? lobe your videos!

[@davabran]

My guess for the dipping sauce is similar to Nước chấm

[@sumeetsheokand]

I switched off the minute you added cashews. Whatever happened to peanuts?

[@williamtam8222]

no water chestnut???

[@SchoolofWok]

Not in our recipe! - Lee

[@TheDumbGorilla]

You guys should collab with Sorted Food!

[@9929kingfish]

He’s good

[@SchoolofWok]

Thank you! - Lee

[@tonyyuille]

I keep burning vermicelli goes a bit brown

[@ezkill99]

Pf Chang definitely uses some hoisin

[@Scarsofevil]

look at all that wok hay

[@macrichardson7440]

OMG you are so darn cute !! The fact that you are asian with a brit accent......... just too damn cute !!! oh yeah, thanks for the recipe!!!!

[@bonifacykupiec599]

fajny chińczyk gotujący

[@beaanfelix5620]

Qq🥰❤️😃

[@printdrop3648]

Nice ginger bashing.

[@honestnewsnet]

More finesse needed.

[@RossYo]

Reminds me of Tom Daly

[@RemcoJvGrevenbroek]

PFC lol

[@SanaatanSatyaHai]

It’s not chili powder it’s Sriracha

[@chazcov08]

You should remove all references to PF Chang's from this video.

[@jojoperez6454]

too complicated......I don't want to go out and purchase special products like that chorizo like sausage.....you lost me there

[@FloatingHeiferEntertainment]

Then don't put it in. Toss in a can of minced oysters, which is more authentic anyway. That's not chorizo-like in any way, by the way. It's called lop chung and it's completely different from chorizo or other kinds of sausage. You might give it a try sometime rather than being closed to new things or being too lazy to go to the market. Doubting you'll pull most of this out of your pantry without at least shopping for something.

[@borisbommen]

Those plastic containers for one person...they should bring taxes when plastic is used in take away foods.

[@larrypardi9143]

Maybe they should just tax you. Lots of good science in those containers. They get reused many times in my home.

[@robertwilliams1473]

PF Chang seems like crap overpriced Chinese food. Been there once not happy. I would rather go to real Chinese places. Hon's or Peaceful in Vancouver.

[@spicerack4397]

I have made seven different chef's version of lettuce wraps. Including yours. It's one of my all time favorites. I even went to my Asian market and purchased the Chinese sausage, for the first time, hoping that would be the missing ingredient in my home version attempts. ALL versions have been delicious. But, NONE have the smokiness as the PF Chang version. I have even tried Liquid Smoke. That's not it either. That is what I SPECIFICALLY want to know, their secret, for the addictive, full bodied smokiness that PFChang's attains. H E L P M E F I N D T H E H O L Y G R A I L L E O F C H I C K E N W R A P S.

[@mashat502]

Yes, you are right. When my husband and I tried it at PFC, we thought we never ate something that delicious, we came back the next day to have it again ( we were on vacation in Baltimore) then we tried In Phila, but wasn’t the same. Depends on the chef.

[@perotinofhackensack2064]

The one and only answer is wok hei. Pf can crank that think up way hotter in a restaurant. Like much. Second, using gas, when they flip thinks like ingredients plus soy sauce, or rice wine, that action allows the flames to reach around the wok top and interact with the tossed alcohol and spice blend, and add that char. That constant searing from the wok metal, plus the flame catching some of the far edge of the wok and tossed food all come together. They cook very fast and at like, I didn't know, 800 degrees? That's why they constantly have to move the wok , everything would burn. You can't do that on some wimpy studio or home electric or induction. You can try to get close of course...