Make Sweet and Sour Bangkok Chicken at Home! | My Fakeaway for Your Takeaway

[@mintajmario27]

I eat that twice from your recipy Jeremy. Today i doing this one more time. Awesome dish. One of my favorite.

[@DiscoCatsMeow]

Shout out to Eugene. Great idea! I am definitely making this for dinner tonight. I enjoy this channel so much.😊 Thank you for your time you put into it.😊

[@SchoolofWok]

Awesome! Thank you! How did it turn out for you? - Lee

[@marcelflo2765]

Such beautiful and tasty looking dish, thank you for sharing it with us ❤

[@SchoolofWok]

Thanks for watching! - Lee

[@bleutitanium6513]

Great video !! I LOVE that you used a Paper Plate !! Looks like something I need to try !

[@SchoolofWok]

Thank you! We spent ages deciding if we should use a paper plate or a normal plate haha - Lee

[@cosettamilazzo6002]

Thank you for sharing this beautiful and so delicious recipes 😋 greetings from Belgium ❤️

[@SchoolofWok]

You’re very welcome! - Lee

[@80Jay71]

A local chinese restaurant used to have thin slices of char siu with cucumber in a soy-sauce. That was awesome. Sadly, they're closed now, but the taste of five-spice with the cucumber really worked!

[@lemonkush3782]

thank you for this stunning recipe. cooked it for dinner today and it tasted sooo yummy. its now one of my favorites. lime leave are essential on my opinion. cucumbers are actually amazing now. :)) Did not expect this. greetings from germany

[@SchoolofWok]

Glad you liked it! - Lee

[@cainrory3632]

You probably dont care at all but does any of you know a trick to log back into an Instagram account? I somehow forgot my password. I love any assistance you can give me.

[@renekohen7251]

@Cain Rory instablaster :)

[@cainrory3632]

@Rene Kohen I really appreciate your reply. I got to the site through google and im trying it out atm. Seems to take a while so I will get back to you later with my results.

[@cainrory3632]

@Rene Kohen it worked and I actually got access to my account again. I'm so happy:D Thanks so much, you saved my account!

[@meatfaceb2047]

I love this channel.

[@SchoolofWok]

Thank you! - Lee

[@no_chefs_here3194]

lovely dish!!

[@SchoolofWok]

Thanks a lot! - Lee

[@markhgillett]

Jeremy, I quite enjoy your videos and have learned a lot. I am in the process of setting up an outdoor wok cooker. From all I have read, you need the heat to be concentrated in the middle of the round bottom wok. Please correct me if I am wrong. The burner you have does not seem to do that. I am very thankful that you have been able to power through the covid restrictions. I live in Florida, USA and we have had only sight covid restrictions and are doing well Pray all is well with you

[@SchoolofWok]

Thank you for the kind words! Our burner heats the bottom middle of the wok, but wok cooking is all about understanding the heat of the wok and how to control it! We use various techniques to move the heat around and cool the wok down as are demonstrated in many of our videos! Stay safe! - Lee

[@Crafts4Cats]

I cooked this (without the cucumber) and it was really nice.

[@adelineparinduri]

Just made it for dinner tonight with a slight change on the veggies (I used carrots and broccoli stems). Yummy! Thanks for the recipe.

[@SchoolofWok]

Sounds great! - Lee

[@Linqua2112]

Hi Jeremy, I noticed this dish has a lot of acid between the tomatoes and ketchup. Ive recently been getting better at working with the wok, and I noticed that some of my seasoning was being stripped off. I think it was due to making chinese egg and tomato breakfast. Ive since learned that simmering tomatoes is a common technique for removing the wok seasoning. Ive decided to re-season my wok because of how bad it was. Do you have any rules of thumb for dealing with tomatoes and other acidic foods that will help avoid stripping the seasoning in the future? I noticed to added them last in this recipe so they took the least amount of time, but is there a time limit or anything would you say for ingredients like this? Thanks!

[@SchoolofWok]

No set time limit, just usually add them in last as they don't take too long to cook. After you've finished cooking, rinse out your wok and dry it on your hob with the heat on! - Lee

[@oliverjackson9008]

Thank you watching from jamaica 🇯🇲🇯🇲🇯🇲

[@SchoolofWok]

You're welcome! - Lee

[@raanafancy2879]

Looks delish. I often use cucumber in my stir fry dishes, glad to know I wasn't doing it wrong. Absolutely love your recipes. Thank you from Pakistan!

[@MaZEEZaM]

Given it’s water content, does it act as a carrier of chilli heat? I know liquids often make chilli hot foods even hotter.

[@SchoolofWok]

You can often use whatever you like in stir fries! - Lee

[@joshkelley8102]

Good gawd the best looking dish on the web

[@SchoolofWok]

You know it! Thanks! - Lee

[@jinxchiaki9289]

This looks amazing-I love your channel-I love Asain food and it's great learning from this. I was just wondering what kind of oil you use for frying?

[@SchoolofWok]

Thank you! We use vegetable oil - Lee

[@jinxchiaki9289]

Thank you!

[@TobyMacNewsboys]

Hey! Got a question - I have never seen lime leaves in my grocery stores. Where can I get them?

[@syerye9748]

I made this last night using the video and wow it was AMAZING! Sooo good! I learnt so much!! I did change it a bit though ☺️... (I used homemade mushroom sauce instead of fish sauce or oyster sauce because I can’t have fish/seafood. I also used a chicken breast as I had no thighs, and added some pineapple chunks and a little of the juice to the sauce). It was the best sweet and sour I’ve ever had. 💛

[@SchoolofWok]

Brilliant! Glad you adapted the recipe to your own tastes and standards! - Lee

[@darvisayers3140]

You are amazing !!!

[@SchoolofWok]

Thank you! - Lee

[@scottyfrenzee571]

love it. keep it up !

[@SchoolofWok]

Thanks!! - Lee

[@Kaygee79]

A delicious Bangkok chicken recipe! Great spices and flavour, so yummy!

[@SchoolofWok]

Thank you so much! - Lee

[@srlkngl]

Masterpiece!

[@SchoolofWok]

Thanks! - Lee

[@carolinasocarras9080]

Oh this looks so yummy!!

[@SchoolofWok]

It was! - Lee

[@mvcooking7210]

What brand of oyster sauce did you use?

[@SchoolofWok]

Lee Kum Kee - Lee

[@TimEasterling]

Just curious. When you cook, are your glasses completely covered with little specks of oil at the end? I have gotten in to the habit of taking mine off to save me the headache of having to clean them afterward. (And since this is my first comment... I have watched every video that comes up on my feed. Love the channel. Please keep it up.)

[@piotrobot3586]

sometimes you use gas and other times induction, is there any reason for that? Do you prefer one over another?

[@SchoolofWok]

The gas runs out sometimes as it’s on a tank haha. Gas is preferred but isn’t a must have - Lee

[@mondriaa]

1 for on the next video list, kroepoek more side dish or snack but still interesting, keep up the good work and thanks

[@rmmwalczynski1790]

what do you use if you have no palm sugar

[@hankki-onemeal9921]

14:19 tasting time! yum😀😀

[@SchoolofWok]

Easily Jeremy's favourite part! - Lee

[@coljar100]

better than any take away

[@SchoolofWok]

Thank you! - Lee

[@firstnamelastname9646]

Wow.....

[@Apalio]

I have a question what is the ingredients list for just the chicken and the sauce

[@bookwormbon482]

Could you do a cooking tutorial for people who hate cooking and love takeaways?

[@SchoolofWok]

Check out our other videos! Plenty of easy recipes for people who hate to cook - Lee

[@davidkercell7703]

Moo shu pork please next recipe 😋

[@davidkercell7703]

🤗

[@jrmanit]

Also, adding some slices of pineapple before cucumber would lift the flavour of this dish higher.

[@MadeByTriniLena]

Delish

[@SchoolofWok]

You know it! - Lee

[@MrBusandy]

Jeremy just use a peeler on the cucumber

[@kendal4452]

I would probably switch out the cucumber for zucchini instead.

[@Bladesmobile]

For a soggy bitter twist?

[@Tygenja]

Stir fried cucumber?! Now I’m paying attention

[@jinhuazhang8520]

Stir-fried cucumber is so common in some of the Asian countries. We stir-fried a lot of squash too.

[@Tygenja]

@@jinhuazhang8520 Thanks! It’s definitely been in the food I’ve eaten, but I’ve never looked at it and thought, oh that’s a cucumber! Haha I’ll experiment to see how to work with the water content. Not one of the first things in the pan and high heat is what I noticed from this video. I’m used to using it for Middle Eastern salads, or anything raw. Eyes opened hah

[@jinhuazhang8520]

@@Tygenja Wait, I might misunderstand what you say, but you mentioned the water content. If I didn’t get it wrong, I want to say the water content is always a problem even for Asian when doing stir-fry. Vegetables like cucumbers have a lot of water. Ideally we want stir-fried veggies to be crunchy, cooked, and maybe browned a little. However, if the heat is not high enough, they will wilt and release the liquid, then we missed the browning process. an excess of liquid also makes everything mushy. Eventually the stir-fry would look like a soup. So sad.

[@Tygenja]

@@jinhuazhang8520 we are understanding one another. I was saying same thing, that is great. I am glad to have the same problem :D don’t want cooking to be too easy haha

[@mcc6008]

Rather have your takeaway any day of the week. You do grabhut, postmates, or ubereats (cross continents to Los Angeles)? 😆😆😆

[@johndough8219]

J, Is Emma your little sister?

[@SchoolofWok]

No - Lee

[@iTeerRex]

Juicy, spicy, salty, sweet, sour, savory, and sexy.. Don't care what the name is, its gotta be good.

[@SchoolofWok]

Hahaha, very descriptive! - Lee

[@iTeerRex]

@@SchoolofWok I added the sexy lol, but the rest Jeremy said it all at the end of the video.

[@Sanderly1820]

I've been a chef for 25yrs and I live looking for gadgets that will help me save sometime in the kitchen. Now this is ideal for anybody who's not that confident with a knife. Kiwi pro slicer £8.00 its the number 1 brand in Thailand and its for prepping the vegetables for the number 1 salad som tam aka green papaya salad plus its for the pattern you see here Its on the Internet from that company who does free delivery for prime members . Its the best gadget you'll have

[@deiaspdrkhzlrqrciqob7334]

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[@MaZEEZaM]

I do wonder how often you make these recipes, film it only to find you don’t actually like the results and decide not to upload the video? Such videos would actually be quite interesting and helpful as we would learn flavour and or ingredient combinations that don’t mesh together and even more helpful if you show how you corrected or redesigned the recipe to make it nice.

[@SchoolofWok]

We've never filmed a video that we haven't uploaded, that I can remember anyway! - Lee

[@MaZEEZaM]

@@SchoolofWok I guess as a trained chef, you know your food and recipe combinations well enough not to make significant mistakes? And or, do you leave your wild food experimentation outside of filming, or perhaps you could also rehearse what you are cooking before filming it so obviously you know before filming what you are cooking will work?