Make Vietnamese Caramel Chicken at Home! | My Fakeaway for Your Takeaway

[@MaZEEZaM]

This was even better than your usual fake-away videos because of the way you are troubleshooting the issues Geordi had and explaining the potential cause and how to fix it. Particularly good episode 🤗

[@SweSuf]

Thanks in no little part to your videos I have finally dared trying to cook/wok. My wife, having cooked for us for 40 years, is really happy!

[@andyyyz9114]

That's great, have fun with your new found skill :)

[@SchoolofWok]

Great job! Glad to see we have inspired you! - Lee

[@DGDfan13]

It's really awesome to see you cooking at home! Thanks for continuing the videos despite lockdown for you all!

[@jordysanders8619]

Great dish Jeremy! thanks for helping me out

[@SchoolofWok]

Thank you for watching! - Lee

[@artemiypolozhintsev6190]

It was one of the simplest, but yet somehow one of the most delicious recipes I have made! Thanks a lot!

[@ysmbklyn]

OMG! I made this with minced chicken (that’s all I had) and it was DELICIOUS!!!

[@gazza800d]

Brilliant video Jeremy

[@thiziriaitmohammed6281]

This is my best recipe. All my Vietnamese and Asian friends just loooove it. Thank you soooo muuuuch

[@SchoolofWok]

Great! - Chris

[@marcelflo2765]

Beautiful and tasty looking recipe, thank you for sharing this with us 👍greetings from Ontario Canada 🇨🇦

[@julioperez1521]

Fantastic Chef!! Greetings from North México

[@SchoolofWok]

Thank you so much! - Lee

[@cyn4476]

I had a Filipina neighbor who used a lot of fish sauce. It made our hallway smell like dirty gym socks. I hated that smell...right up until I started learning how to cook with it. Now it's a comfort smell, I can't wait to try out new recipes with fish or oyster sauce! Thank you for showing this technique, it's very informative!

[@raanafancy2879]

Salivating!

[@SchoolofWok]

You're not the only one! - Lee

[@swintsdeco6109]

Wow just wow. Nice recipe

[@SchoolofWok]

Thank you! - Lee

[@jasonhughes1674]

Made this and now the kids want me to make this every week!

[@MaZEEZaM]

What’s funny about this is that because you are cooking at home, everything feels to me more difficult, more cluttered compared with the refined, crisp and clear space that your usual studio offers. As if your home cooking shows a more realistic measure of the difficulty or otherwise in cooking this meal. Thank you for continuing these videos even as I presume in lockdown. 😊

[@LyndseyMacPherson]

Guess what I'm having for dinner... WOW! And so simple, really!

[@SchoolofWok]

How did it go? - Lee

[@LyndseyMacPherson]

@@SchoolofWok It was good! And not hard to do at all. But I think I want some veg in there or maybe on the side, not sure which, maybe broccoli and mushroom? I know that's not the original, but like Jeremy said, Vietnamese cooking incorporates trying different things, and making it your own.

[@TheHronar]

How are you doing that slide slice technique? The point of my cleaver gets caught on my board and I have no idea if it's just something I'm doing wrong or if I need a different knife.

[@Rum-for-all-and-all-for-rum]

What about variations with Coca Cola or hoisin sauce for the sweetness and caramel color? Would you get similar results? Thanks.

[@no_chefs_here3194]

wow looks amazing 👌👌

[@SchoolofWok]

It really does! - Lee

[@Micky-74-v6f]

SOS, I visited Vietnam, and in Sapa in the north, I had a delicious type of breakfast jam, a bit like marmalade but very different. I know they call jam -Mut, but I don't know how it was made or where to buy it. Kind of an amber colour. May have been made of kumquats perhaps? If so not sure where to get those either. Any suggestions?

[@devilpudding8613]

Taking a nice white shirt for cooking is just showing off at this point...lovley Video. Ever thought about making abura soba? had it once in tokyo and it was amazing

[@SchoolofWok]

Haha, he does like to show off! I'll add it to our suggestions list! - Lee

[@rsantos15]

Can you give some tips on how to choose a cleaver the same as in the video? When I go to a Chinese speciality store the cleavers of that size seem to be made of flimsy steel, too light to be effective, and edges don't seem to be very sharp.

[@petros-petra]

Are you using high heat to evaporate/caramelize?

[@SchoolofWok]

Yes! - Lee

[@Bladesmobile]

Good memories of watching Keith Floyd making this in his far flung Floyd series

[@mikecourteau6567]

G great video! Question: is there a difference between egg roll wrappers and spring roll wrappers?

[@briansmith207]

Yes

[@grimreaper7864]

Love it

[@SchoolofWok]

Thank you! - Lee

[@MinhNguyen-mo5fp]

You are a nice husband to cook for your wife , and the dish look amazing 🤩 thank you 😊

[@SchoolofWok]

It did look amazing, right! - Lee

[@dewash833]

Awesome 🙏👍

[@Bladesmobile]

Nice Gaff Jeremy

[@SchoolofWok]

Haha, I'll let him know! - Lee

[@Fulgum]

Hi, Jeremy. How about a PORKLESS version of Hot and Sour Soup? My all time favorite soup. The problem? It has pork in it and I do not eat pork. Can it be done without the pork? Or maybe you can make it up? Thanks, Jeremy! Scott

[@LeD3rp]

Could you just put the fishsauce into your pot at the end? I mean, would there be any difference?

[@missmaam792]

@3:28 "That ginger is going into my pan . . ."? I've never seen a pan like that!😏

[@susiebeemee]

That’s odd. We have two handle sauce pans all over the US.

[@SchoolofWok]

Pretty normal sauce pan for us! - Lee

[@missmaam792]

@@susiebeemee , I'm intrigued. Please post a link.

[@susiebeemee]

@@missmaam792 this is a foreign company, but these sorts of sauce pans are available many places. www.ajstuarts.com/shop/view/12215/genware-ss-saucepan-44-litre-200-mm

[@wenjacklow]

My caramel didn't form properly. I think I had too much oil in my pot from frying the chicken. Might extract some of the oil out before adding the sugar next time.

[@passiveagressive4983]

I worry about my pans with that caramel !

[@gregg48]

Cleaning them? Easy, add hot water, heat low, stir to dissolve/dilute, any leftover caramel will come off.

[@paulbonge6617]

There will be slight variations of even simple Vietnamese dishes between, Vietnam, the U.S., Britain even across Europe as I've found over the last 4 decades travelling. Here's a fine and simple example, not to compete with Jeremy's, just as an alternative version. My favorite Thai/Cordon Bleu trained chef, Pailin: kzbin.info/www/bejne/op-riJ9mnZekgpo

[@evolancer211]

What's the Vietnamese name of the dish? Been racking my mind but can't think of a caramel chicken dish

[@MrTayDoan]

Ga Kho Gung

[@YummyFoodLahore]

💞💞❤

[@marquita66]

Who doesn't like fish sauce

[@ninar.5745]

Am I the only person that saw the chicken still had feathers that were not all plucked?

[@ashutoshsingh221]

Come on man valentine caramel chicken seriously !!! You will make people feel more lonely

[@SchoolofWok]

Or you could make a double portion and eat it all to yourself. Who's the real winner here, come on - Lee