Easy Chinese Sweet and Sour Chicken Recipe!

[@SchoolofWok]

📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with KZbin. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.

[@ProfaneGod]

You can walk across a swimming pool filled with corn flour but you can't stand still or you sink slowly and become stuck it's a classic science experiment.

[@trappedinpenticton]

I think Jeremy needs a Food Network show of his own. Great screen presence, well spoken, and a talented chef. Amazing!

[@quint7394]

Food Network would make a great show into a typical pedestrian piece of network garbage. Dont sell out Jeremy :)

[@maryanngreenhalgh2943]

I think the show would be much better without the distracting music going up and down in volume…

[@lornacorrea7103]

Love your cooking. You teach the dish so well. Thanks for this recipe and am going to try it and also share it on WhattsApp.

[@SamBrickell]

His cadence and accent when he speaks reminds me exactly of Heston.

[@ageingbeautifully7345]

And he is so cute 😅

[@pontusk7219]

About half a year ago I searched for a good Sweet&Sour Chicken recipe and I ended up watching School of Wok-vids all day. Since then I´m a die hard fan. Thank you Jeremy for the most inspiring food channel on the internet. I just got a nice cleaver from my wife and now I´ll slice, chop and wok like crazy :-)

[@417plasma6]

I been cooking for a very long time and have been taught by Chinese Chefs, my Dad was a chef for 50 years , your instructions are well put and spoken. great job on these lessons for newer style and flavoring...job well done

[@marshalchisholm5151]

Random as f**k yo

[@paulakaochari4392]

If I don't have corn flour can I use all purpose?

[@martinjansson6194]

Story goes like this: My 7yo son asked today's dinner for sweet&sour chicken. I quickly checked YT and found this video. 30 minutes later dish was served with rice. Comment from my son "Wow tastes like from chinese restaurant. Good job dad👏" . Thanks Jeremy 😊

[@crosleysparty]

Who else likes it with pineapple too

[@WhitemenaresoSexy]

Not me

[@nickc6583]

Me

[@Jensen_Holger]

I love it with pineapple

[@USMC-bj8hd]

I made this last night for my son. He loved it! He’s 17, so needless to say I didn’t even get to taste it! I really like how you instruct. I’ve learned so much watching your channel.

[@SchoolofWok]

Glad to hear it, I can see why he enjoyed it so much! Thanks for the comment - Lee

[@terryb3388]

i'm so glad i found you ... i'm 69 yrs young and very excited to take my asian cooking to the next level ... thanks to you!

[@SchoolofWok]

Good stuff, glad to hear we've inspired you! - Lee

[@everoldbharath5777]

@@SchoolofWok l

[@dw543]

I am an audio engineer and TBH I like the music quite a bit. However, I think I can shed some light on why people complain about it in the comments so often. Whoever is doing the audio production is using some type of ducking to reduce the volume of the music when you are talkin. This is a great trick. However the average volume difference of the music when you are talking and not talkin is humongous. The volume raises so high during pauses and speech until it seems very abrupt and draws attention to it. Personally I think the volume of the music while you are talking is high enough to be heard during pauses. We will be listening to Kitchen sounds... Chopping mixing dot-dot-dot anyway. The music really should be the same level throughout the main portion of the video. However, if they continue to use that ducking style technique... The music really should only be a few decibels higher than when you are talking during the video in those pauses. For a normal person going from really really soft to really really loud I imagine can drive them a bit nuts LOL. All of that being said... I really enjoy the choice and style of music you guys play. I hope it doesn't go away entirely. Please pass this along to your team. I suspect that people don't really dislike the music it's just the abruptness that draws so much attention to it that makes them comment. I hope this helps.

[@SchoolofWok]

Thank you for this comment, it actually really helps! I've been struggling with the audio levels a little bit as you can clearly tell! - Lee

[@matthewm.4507]

A slower release on the ducking would help too, so it's not such an abrupt change. The actual music itself is great, though!

[@struts97]

Fellow Audio Engineer here...You saved me from typing all that out! Cheers!

[@KingYang05]

Give this man (D W) a beer! 🍺

[@nfmproductions3075]

D W i need you on my KZbin channel to help me out lol

[@janstewart3806]

I've made this a more than 5 times now and everyone prefers this over take-away!!!! That's not great for me having to make it every week. Thanks Jeremy, it's really really amazing!

[@SchoolofWok]

Glad they're enjoying it! - Chris

[@Incab]

Adding the pineapple juice from the can of chunks to the sauce turned out well for my taste buds. Thanks for the video! This dish is great.

[@SchoolofWok]

Good stuff!

[@hildahambone7277]

I hate cooking for one old woman in a remote town due to ingredients needed, mess made and the washing up. BUT I had a craving for some good wholesome crunchy food. Followed this recipe to the letter. OH BOY! IT WAS FANTASTIC AND WORTH THE WORK INVOLVED. BEST CHINESE FOOD I’VE EVER TASTED. Never need a take away again. WOW!

[@cillaloves2fish688]

That's AWESOME Hilda! I also learned something new!!

[@Ruddsta93]

I've just discovered this channel - and I am so glad! I love cooking Asian cuisine, best food by far. And it's always a pleasure watching Jeremy! Keep going with these gorgeous recipes! 😊

[@SchoolofWok]

Thank you! We've got plenty more recipes coming out, don't you worry - Lee

[@nonamemike7149]

my dad used to work delivering ice cream to every single business possible. to walmart, kroger, brookshire brothers, prisons, AND YES CHINESE FOOD Restaurants. He told me he saw someone go outside and dip their ladle in the grease outside grease trap, carry it inside and pour it in the wok with all those veggies and whatever. Other than the fact you'd puke from the spell of a grease trap I'D LIKE TO KNOW HOW TO MAKE DELICIOUS DISHES NO MATTER THE UNHEALTHY PART OF IT (i.e. using old grease for flavor or whatever while cooking. )

[@KennyKetchum91]

I just subscribed today, already loving the videos. Better late than never, right!?

[@Kampup]

really annoying how the music volume gets higher in between you speaking... PLEASE stop. i cant do it ...

[@toddjurich4337]

I love it

[@malakmoataz1293]

I just wanted to say that i made this for my family and they absolutely loved it!! I'm also making it for my senior canteen to raise money for our prom!! Thank you so so much for this amazing receipe

[@SchoolofWok]

Good stuff, I'm glad you like it so much! I hope the people in your senior canteen enjoy it just as much - Lee

[@honestymatters7516]

This guy really rocks but his video can really do with out the annoying music cutting in and out everytime he starts and stops speaking. Really ruins the video.

[@SchoolofWok]

This issue has been addressed in our newer videos! - Lee

[@londontrada]

This guy really Woks!

[@starkness65]

Agree, as much as I want to make this and I know it will be delicious I have to stop the video less than one minutes. Listening to it on and off like that for 14 minutes straight will drive me absolutely insane!

[@zandratorres4579]

Lmfao... thought the exact same thing

[@exopuppyhyun818]

just take the recipe and leave XD

[@deborahcase7789]

yes I think he is really great. enjoyed watching him, and was quite hungry for Sweet n Sour chicken!! yummmm

[@mikebrewer5758]

Last night I made this dish for friends. I also made a House Fried rice dish from your vids. I was called a LIAR!. Everyone believed that I had ordered out.....HaHaHa If they only knew. I did use Bastmanti rice for the fried rice dish. I know its an expensive rice. But after I cooked it with 3 Cloves. The flavor was off of the Charts !! Thanks guys ! You are the best !!! P.S. I would love to learn how to make a sweet Cherry sauce from scratch if Jeremy has the time... Your Favorite Wok-ee ! Not to be confused with the Star Wars Wook-ee LMAO !

[@SchoolofWok]

Good stuff, Mike! Glad everyone enjoyed the food, and had a good time! Thanks for the suggestion, I'll make a note of it now! - Lee

[@sandyahdahoo6256]

98867

[@walterwhite3018]

Brillant.

[@benishan3]

The Asian short grain rice I bought is more expensive than Dawat Basmati Rice. But higher price doesn't mean better, maybe I just don't know how to appreciate it. Desi will always prefer basmatic rice.

[@johndory4331]

They lied... 😂😂😂😂 etiquette and all that...

[@awaywithpaul3423]

I made this tonight for our tea.. followed it to the letter and it was delicious! We both thought it tasted spot on and the chicken was lovely and crispy. Stunning, got a 10/10 from my missus so thanks for sharing!

[@SchoolofWok]

Excellent, glad you enjoyed it! - Lee

[@awaywithpaul3423]

School of Wok I enjoyed it so much I bought the books!

[@szarrath]

Guys, this was amazing and very easy to make! We had it as dinner today, and there were absolutely no leftovers 😁👌

[@arlentonmenjin7121]

Jeremy you're a real entertainer of the kitchen I think you're amazing talented teach everyone even me ..thank you for sharing this 👍👍🙏🙏

[@SchoolofWok]

Thank you! - Lee

[@Paulanthony01]

Great recipe Jeremy. I tried it but with pork instead of chicken. In my country I cannot get sesame oil so I used olive oil instead. The end result was good despite not having any sesame oil. I had to deep fry the pork a bit longer to get that nice dark crispy exterior though. Served it over some plain rice and it was definitely worth the effort. Thanks Jeremy. Keep up the great work too.

[@bigrich6750]

Love it! Decades ago, there was an infomercial featuring the, “hand hammered Chinese wok.” The chef cooked with it on the infomercial, and demonstrated how to push the food up on the sides while cooking the next ingredient in the center, and it looked fantastic. I ordered one, and it turned out to be one of the best cooking utensils I ever owned. I kept for many years. It was easily the best infomercial purchase I ever made, far exceeding my expectations. About the only thing I ever cooked with it was broccoli beef but it was always good.

[@sresnic]

I also ordered one. Maybe the only thing I’ve ever bought from an infomercial. Still using it 33 years later.

[@jaygenske385]

I spent time in China and learned from a few different chefs. This was the way I was taught taught to make the sweet sour sauce. A dish I wished I could find or learn that I had over there was a thinly sliced boiled beef dish. I had hot peppers, the usual veggies and Sichuan peppercorn. I had it many times in Dalian where our apartment was. Excuse the spelling but I believe it was soya nuroe pian.

[@MJkatzTheWriter]

I wish the School of Wok had answered you because that dish sounds like something I would enjoy. Lol. Hope you find out what the name is. Good Luck! :)

[@Gerrygambone]

Have cooked this several times, so yummy ....Over 10 years ago before I moved my then local did Ho Yo Gai Po battered chicken with pork and vegetables....so delicious, I have yet to see it in other Chinese takeaways or restaurants ...Would love it if you can cook it.

[@SchoolofWok]

I'll add it to our suggestions! - Lee

[@Gerrygambone]

@@SchoolofWok Thank you

[@thatellen]

Jez is adorable. To boot, he presents in such an unpretentious and fun manner, and I actually trust that he made a delicious dish! I love that he mentions that it's not a healthy food, but then again, neither is ice cream; we all have our cravings!

[@SchoolofWok]

The food is always sooo good! - Lee

[@firstnamelastname9646]

Used to make this for my boys, they loved it.... wanna make it again but they are away for school! Love how simple he makes it. Very well explained. 👍 great work guys!

[@debiramdath9540]

Loving it so far. I' hungry

[@debiramdath9540]

It' awesome

[@Mojohead20]

I need to get myself one of those metal utensils rather than trying to stir fry using a wooden one. Thank you for your cookery lessons, they make me want to eat Chinese food 24 7. 😍

[@fsmith68]

One of the best KZbin videos I’ve ever watched! Straight to the point! Excellent instructions, & details without all the unnecessary talking that we usually see in most Videos!!!! Great job!

[@SchoolofWok]

Thanks! - Lee

[@joserosa5342]

I love so much Asian, Japanese cuisine. So flavored and colored. A salute from the Caribbeans Puerto Rico

[@JensGraikowski]

I'm trying to convert some of your recipes into keto friendly. I fear that'll prove difficult with this one (and I so love sweet and sour chicken). I can substitute the sugar with erithritol, but the cornflower and pineapple will be more difficult to substitute. Oh well, I'll figure it out. Thx again for all your lovely recipes. You're still my number one Chinese cooking channel. 👍🏽😉

[@SchoolofWok]

We had another viewer that used to convert our recipes to keto! It can certainly be done, good luck! - Lee

[@ioanetusani3430]

I love watching you and the others too for sharing your skills and talents, thank you and God bless you

[@SchoolofWok]

Thank you! - Lee

[@amyjohnson-cook2498]

@@SchoolofWok uhhjhhjjhghahjiyhjiuhjjhhj

[@amyjohnson-cook2498]

Pied eijfjf

[@amyjohnson-cook2498]

Gyf

[@belindacantu427]

Ha! I made this on a whim and it turned out great! Even with no corn flour! Had to use King Arthur flour and yes, it stuck all together but it separated in the pan. Nothing burned, used coconut oil. Chicken was really tender, added steamed broccoli to the veggies. My husband loved it and it looked really pretty. Thank you Jeremy for clear instructions and great info! Bless you!

[@SchoolofWok]

Excellent! Glad you enjoyed it!

[@13alir]

Omg , i made this yesterday, it was soooo good, i forgot to take a pic tho, my husband and daughter cleaned their plates and asked when i was making it again. I think your lemon chicken is next on our menu , Thank You Jeremy for your amazing recipes , you are the best 🤩

[@SchoolofWok]

Brilliant! I hope you all enjoy the lemon chicken just as much!

[@13alir]

I will take pics of the lemon chicken when i make it x

[@steveholden9139]

Let me just say that the chicken was so good there was nothing left for the dish!! It was delicious 😋

[@SchoolofWok]

Great stuff! You should try our General Tso's recipe! - Lee

[@garymccray7822]

I absolutely love Asian style cooking and have been working on learning recipes on my own. Your instructions are going to take me even further. New sub right here, keep up the good work.

[@SchoolofWok]

Good stuff, glad we can help! - Lee

[@davidfell5496]

Just made this at home for my partner, who is coeliac. If you ignore the difference between light and dark soy sauce, then gluten free really isn't a problem here,. I'm really pleased with how well it turned out, even for a first attempt. Given the high sugar content, this will be kept on the "infrequently" list, but I have definitely been taught how to do the crusting, for which thank you!

[@johnkirton833]

Use sugar substitute like Xylitol or Erythritol

[@brendabriscoe1706]

Wow great video while walking on my treadmill and watching you make this yummy delicious meal, I knew it was time to subscribe lol. Thank you so much for sharing this recipe. I’m so hungry now lol keep up the great job you’re doing. 🙋‍♀️👏🏻💃🏼👩‍🍳🐶❤️🐶

[@SchoolofWok]

Thanks! - Lee

[@samplemuso]

Great recipe, have made this a few times now and gets better every time. But can you post a video on how to juggle making a meal for 4 people of more than one dish please? It’s all I can do to put the rice on and then make ONE dish! What tips do you have for making two or three dishes and bringing them altogether ready at the same time? Can you post a video? Cheers, John

[@Irchsenpeda]

When i found your channel, i instantely wanted to cook everything you show here :'D just made the chicken sweet sour and its amazing. Thank you!

[@SchoolofWok]

Glad to hear it! - Lee

[@halinapadabed4850]

Made this chicken for dinner, added a bit extra of red peppers, kids pinched some of the chicken. Loved it, very easy to make. No more take aways. Chow Main next to try.

[@SchoolofWok]

Glad you and the family enjoyed it! - Lee

[@samranibrahim6211]

Hehe His English accent is amazing 💙💙💙💙🐻🐻🐻🐻 And very professional chef

[@lilyh1039]

I am sooo glad there’s an English caption because i had a hard time understanding him. Very good tutorial, i will definitely follow his recipe. Thank you.

[@SchoolofWok]

Thanks! - Lee

[@suejames3208]

I'm surprised as I'm english and Jeremy speaks beautifully.

[@lodisdinwiddie1509]

I have all of the ingredients and will do this tomorrow or the next day while on lockdown due to COVID-19. Great video and easy.

[@SchoolofWok]

Hope it goes well!

[@Simplemology]

This is legit

[@marinabasto2762]

This is wonderful. So easy and delicious. Become a comfort food for the whole family. Not too often as you said not very healthy but cooked occasionally put the smile back to my two moody teenagers. Thank you. 👩‍🍳👌

[@SchoolofWok]

Excellent! It's so easy to make for something so much better than a takeaway! - Lee

[@marinabasto2762]

❤️

[@n.c.467]

great production, delivery, explanations and narration...oh, and I liked the music, too. superb!

[@SchoolofWok]

Thanks, Nancy! - Lee

[@paulovenstone8973]

Made this tonight with tofu for the protein. First time I've cooked with tofu and as dubious as I was it was fantastic. I did cut the sugar back by a spoonful and used a low sugar ketchup and I can't say I missed it. It maybe did make it a bit too vinegary, that does suit me but I appreciate that wouldn't suit everyone.

[@SchoolofWok]

It works really well with tofu! - Lee

[@rosalindmartin4469]

I press overnite and slightly soy or flavor my tofus... Of course this goes back to my buying fresh blocks from a chinese deli

[@sherry866]

I've been wanting to make this for months now and finally found you and also finally have every single ingredient in my pantry , Except, I only have chicken cutlets defrosted today !!! God I hope it will still be ok !!

[@SchoolofWok]

How did it turn out? - Lee

[@24681620]

I love all your videos and you to. You enjoy my days. And thanks a lot for what you are and what you do. A Québécoise from Quebec. Have a Nice Day and be proud about all you teach. Celine xx

[@SchoolofWok]

Thank you! Glad you enjoy the content!

[@reubenandthenylonoverdrive4739]

Great video gonna try this soon. Would really like your version of a hot and sour soup, my favourite standard test of a good takeaway. Cheers

[@SchoolofWok]

Thank you! We're going to do a hot and sour soup video at some point so stay tuned! - Lee

[@timypp2894]

Great works Jeremy. Aye I found through the years, I'll be using wooden chopsticks for wok cooking - for turning things over, stirring etc. Great tool to use on BBQs too. And for those who have nonstick pans.

[@mirelladlima5278]

Please give me in one of your videos the essential utensils and sauces besides wok needed for basic Chinese cooking. Thanks for the great recipe.🤗🙏

[@carolinetran8192]

Thanks for your dedication and hard work on this recipe 😘 ❤ easy Chinese sweet and sour chicken

[@SchoolofWok]

Thanks! - Lee

[@barking.dog.productions1777]

1st time viewer subbed and liked. I like that this uses all healthy basic ingredients... no MSG, no prepackaged ingredients where I have no clue what's in it. The video left me craving some of the sweet and sour chicken right now.

[@SchoolofWok]

Thank you! Glad you enjoyed the video!

[@paulc7572]

Reminds me of Gordan Ramsey, but in chinese.

[@SchoolofWok]

That is the greatest compliment you can give. - Lee

[@MaZEEZaM]

School of Wok Personally I think you are much better than Mr Ramsey, you don’t yell and swear for absolutely no reason.

[@aegiDiusMrChef]

No shit, it's like comparing abraham lincoln against James Buchanan..

[@inquisitor4635]

He, with his accent, reminds me more of an Asian Jamie Oliver.

[@WORMGERM]

But he's speaking English

[@DanielBacaMaker]

I just made this tonight and it was wonderful! The instructions were clear and simple, which is, in my humble opinion, the hallmark of authentic home cooking. Thank you!

[@SchoolofWok]

Glad to hear it! - Lee

[@isabellabowerman9097]

can you please show us how to make lemon chicken , I did sweet and sour chicken many times exactly like we have in a restaurant . Thank you Isabell from Malta

[@SchoolofWok]

Hi Isabella, I will put your suggestion forward to the team. Thanks for the comment! - Lee

[@MaZEEZaM]

I am also a big fan of Lemon Chicken. btw, its certainly a great idea to make Chinese yourself, it generally tastes far better and you know exactly what’s in it.

[@spanosth]

I like Lemon chicken myself.. )))

[@jennyramrattan803]

Yes lemon chicken please thanks

[@marjricardo2488]

@@SchoolofWok Hi please include orange chicken too. Thanks =)

[@naliniganguly649]

Excellent recipe tried it myself today, at first my son was skeptical when I got him to open the can of pineapple but when the dish was ready his reaction said it all . I especially liked the frying technique which gives the chicken the crunch. The only adjustment I made was , added one and a half red bird chilly . The result was phenomenal with fried veg rice.

[@rods6405]

Ya gotto love the clever display on the wall. You can never have too many!

[@SchoolofWok]

We need a lot of them! - Lee

[@jacktaylor9598]

I'm learning some Chinese cooking after decades of wanting to. I'm loving your channel, am learning a lot. Thank you ever so much.

[@carpii]

Nice tip about the chopsticks in oil. Does this only work for the disposable bare wood chopsticks? All the wooden chopsticks I have are decorated, and have some sort of varnish, so I guess they're not suitable?

[@SchoolofWok]

Hi, thanks for the comment! This tip works only works with things that are bare wood i.e. disposable chopsticks (as you mentioned), bamboo skewers etc.. Hope this helps!

[@carpii]

Thanks Jeremy. Great suggestion to just use bamboo skewers too, didn't think of that! Really enjoyed your dim sum course a year or two ago, hoping to catch your Thai course when Im in London at some point. Wok on!

[@carlosbran-miranda5276]

My daughter asked me to cook Chow mein and you helped me to check the Chinese version... Thanks for sharing your recipes. God bless you.!!!

[@SchoolofWok]

Glad we could help! - Lee

[@carlosbran-miranda5276]

@@SchoolofWok amazing...I don't know where you are... I am in Guatemala, Central America... I hope I didn't wake you up.

[@donewith8079]

Chef that was a geat lession thank you

[@omnifay469]

I was wondering if spreading the fried chicken pieces out on a cookie baking sheet/pan lined with paper towels is a better idea, since if I put them in the bowl, the ones on the bottom slightly steam-off the batter or weaken them into less crunchy in compared with the ones on the top, despite my speed. Hmmm. But I am such a novice now, it's ridiculous! Although I have loved all Asian foods all my life since there is Asian in my blood, I love the taste. But I have an eclectic menu in my kitchen from Italian to Indian curries, but my go-to is always Asian. My mom had a great old Wok (Capitalised!) but my brother "took" it when she passed away!!! Which leads to the question above about a good Wok to buy. I want something that takes the full seasoning process. So many to choose!

[@SchoolofWok]

Hi! Spreading the chicken out would make it keep it's crunch definitely! If you're looking for woks, we have a selection on our website that you can look through. I would recommend a 14" carbon steel wok if you want to use what we're using! - Lee

[@ahlgero]

Jeremy always makes it look easy. Great video!

[@SchoolofWok]

That's because it is easy! Try it and let us know how it goes!

[@richardfox7977]

I have traveled all over China, and he is the poshest Chinese chap I have ever met , food great also

[@joannan5718]

Thank you, after one hour chasing for a good recipe, I have finally found your video. 👍

[@SchoolofWok]

Thank you for the feedback!

[@peterdorning8654]

How much fun am I having, just made my first sweet and sour chicken, tastes so nice. Thank you Jeremy you've inspired me to try other recipes.

[@SchoolofWok]

Wonderful, glad to hear it! - Lee

[@1juliejimk]

I just made this it was amazing!!!!

[@SchoolofWok]

It's delicious, isn't it! - Lee

[@janewebster3663]

Just cooked it and it’s amazing. Really is real sweet and sour chicken. Never cooked it before but this is the best 👍

[@SchoolofWok]

Glad you enjoyed it! - Chris

[@Gantzz321]

ok, it's a year old, but this just earned a Subscribe

[@SchoolofWok]

Good stuff, Greg! - Lee

[@aalever]

Fun little experiment with cornflour: Add a few tablespoons to a bowl, then drip in some water until you get a semi-solid consistency. In that state you can hit it with your finger tip and it will feel solid, but if you slowly push your finger into it, it will feel like a thick liquid. Similarly you can pour it onto your palm where it will immediately dry, then turn your palm over and that dryness will start to drip. Weird stuff. There was a thing on UK TV where they filled a swimming pool with custard (using a cornflour base) to illustrate the same weirdness on a massive scale. Worth a look.

[@Lychelle]

I've just made this and it was amazing thank you

[@SchoolofWok]

Excellent, glad you enjoyed it! - Lee

[@johnm1629]

I made this dish for the first time tonight as my first ever venture into Chinese cooking and it was the best sweet & sour chicken I've ever had. Thank you for the inspiration !

[@bhappy8892]

Can you please share the measurements of the items, cannot find it on his link either, it is not at all user friendly or maybe he doesn’t want to give out measurements. He did for the marinade but didn’t say how much chicken he used. Wanted to make it tonight for dinner but will try a different recipe ☹️

[@rajivrajpurkar8092]

Chef great recipe. Please hold the music, it’s very distracting.

[@SchoolofWok]

Thanks! There is no longer music in our videos - Lee

[@GreenScape2879]

Hey, what type of. Wok. Burner. Is that? Make And model?

[@jennyramrattan803]

Hi Jeremy I live in the twin islands of Trinidad and Tobago and we LOVE CHINESE FOOD IN THE CARIBBEAN so thanks you for your simple videos on cokking chinese food .I wld like to see you bake pork belly with crackling skin. Thanks again keep cooking my friend its yr passion. God bless you all

[@SchoolofWok]

Oh boy, Jenny, do I have a treat for you. kzbin.info/www/bejne/hJnZY2ysn9Z5sKM - Lee

[@jennyramrattan803]

Thank you Jeremy I am gonna try it and see how good I can cook chinese. lol

[@garymccray7822]

:::Diabeetus intensifies::: Id still eat this and die happy 😊

[@SchoolofWok]

You'll be fine if you eat it in moderation hahah - Lee

[@garymccray7822]

@@SchoolofWok love the videos, amazing recipes. I wonder though do you have have any videos that cover more traditional, less Americanized recipes? Did I just not see them?

[@PoeLemic]

I love anything and everything that Jeremy does. His channel has taught me so much about cooking. Now, I am not intimidated to cook at home and try new recipes, because it's just TOO EXPENSIVE in America to eat out much anymore. Yeah, small cheap burgers, but not meals like this.

[@peraltaroman9237]

orange chicken pliiiiissss

[@SchoolofWok]

I'll put your suggestion forward to the team! - Lee

[@stillstormie7222]

I am so excited to try this! The only reason I still order out anymore is occasionally I get a craving for this dish! I am happy with my fried rice & fried ramen noodles with cabbage, but I have *never* been able to get the S&S sauce to taste like the restaurants do... Ketchup?? Who knew?! I am clearly an idiot, I thought it was like Maraschino cherry juice or something, lol. Finally got smart & searched it on YT - yours was the first video I picked & going by the comments, it was a good choice. Gotta go - time to sub & binge watch...thanks! Stay safe everyone! ✌&💞

[@SchoolofWok]

Ketchup is actually a pretty common ingredient in Chinese cooking! Who'd have thought it? Thanks for the sub!

[@wimm1392]

I’m going to give this a go soon. I love cooking with a Wok, I think it’s fast and no nonsense. Thanks for sharing this awesome information.

[@SchoolofWok]

Let us know when you make it! - Lee

[@slipperyslope7994]

Jeremy, what have you done. I’m constantly pressured now by friends to make this sweet and sour chicken. Wanted to say a big thank you, you were my gateway to the wok cooking. I’m appreciated that you explain how to do it and more importantly WHY to do it. This is what separates okay teachers from great ones. The times are hard, but your food makes us forget it at lest for the dinner. With love from Ukraine.

[@SchoolofWok]

Thank you, comments like these are what keeps us going. - YOLO

[@zeinamamdouhelkawas2699]

Hello, I’m trying this tomorrow, it looks amazing! I’m really confused as to whether add flour and water to the batter as most other chefs had or not. How much would it differ?

[@SchoolofWok]

If you cook it like we do, it'll be fine!

[@awishinandahopin7232]

I love people who can TEACH❗️and you can! I am going to try to make Sweet and Sour Chicken! Wish me luck! Thanks. 🇺🇸

[@niiaalouisv4972]

Now I wannna fill my swimming pool with cornflour 😩

[@robertmorley3609]

Run, baby, run!

[@daves1412]

Really good. I did your chicken and black bean last night, which was excellent. I felt I needed a touch more cooking wine when tasting to give it that bite, which worked. Will attempt my amateurish version of this recipe in a couple of days!

[@MrFlyingguy]

highly watchable and informative video thank you, my kids will love this, as will I.....presenter is spot on but background music could do with lowering.

[@SchoolofWok]

Thanks! The music levels have been sorted in our latest content! - Lee

[@aleshaali4906]

MrFlyingguy redznn😁🤦🏻‍♀️

[@Woody615]

A technique that my Grandma and Mom taught me: 1) Add the dry stuff first (sugar) 2) Add the thick stuff second (ketchup) 3) Pour the vinegar into the ketchup measuring cup/bowl. Swish it around to get as much of the paste off the sides and into the liquid 4) Pour it into the mixing bowl She grew up in the Great Depression and she had to save and use every drop possible, so (in this case) every bit of ketchup had to be used. Nothing to waste.

[@SchoolofWok]

Great technique! - Lee

[@DjJDtech]

another great video, enjoyed it. Am I right in saying this is Hong Kong" style ?

[@SchoolofWok]

Yes, this is a Hong Kong style sweet and sour! - Lee - Lee

[@hermanmason9635]

You really teaches on how to properly do this meal and thank you

[@turbulnz]

You rock!

[@SchoolofWok]

Wok and roll, Peter!

[@MaZEEZaM]

Ha, ha, I was just thinking he just missed a very important opportunity to say, You Wok!

[@carlitosway9422]

This is a good recipe, however, using your hands to mixed the chicken once cornflour is added often makes the mix go lumpy.. therefore, I have overcome this buy simply covering the bowl with a plate, hold the plate and bowl firmly in place, then give this a good couple of shakes, then this keeps this stage o the process fully intact perfectly 😋 😁👍🏾

[@thehumbleone6606]

Is corn flour different from corn starch?

[@SchoolofWok]

No, we just call it that in the UK - Lee

[@evelyngalarza67]

In America it's called corn starch and in Australia and England they call it corn flour. I saw that in another video on KZbin.

[@thankyoudriver4219]

I recently tried out a sweet and sour chicken recipe by someone else on KZbin. It had a lot of plain flour and a minimal amount of cornflour. Both attempts and the batter around the chicken just went soggy once it met the sauce in the wok. I shall try your recipe!!

[@SchoolofWok]

Let us know how it goes. Happy cooking. - YOLO

[@SeeMeFlee]

Lol crouching down does make you look chef-life

[@SubieNinja]

im officially renaming the sneak button in skyrim to the "chef" button

[@sudhakhristmukti1930]

You presented the steps so well! Please do it without any music...just your voice & normal kitchen sounds! Thanks!

[@SchoolofWok]

We've adapted our latest videos in line with feedback from people like you, thanks! - Chris

[@plundahkhan1991]

ur the man bro

[@SchoolofWok]

No, YOU the man

[@mariaguadalupeolverajimene9148]

I think I will try to prepare it soon. It looks really good and I would like to try it. Although I must say that the music was a bit disconcerting, not because it was bad but it was a bit strange every time it was interrupted.

[@sherry866]

This is the Second time I've Made this for Myself, Both Times Only the Sauce though. I say Only myself cuz my husband is a Diabetic so he's not able to have the Sugar. But the only 2 times that I've had time to make a Second meal in give or take 6 months for Myself, I've Chosed this Sauce. It Really hits Home for me and Most ppl already have the 3-4 ingredients for it already. I love it , and tonight is my 2nd night getting to have it, at Midnight lol. Thank you dear 👌👌👍👍😁

[@SchoolofWok]

Glad you enjoy it! - Lee

[@alan__6453]

I don’t cook, but whenever I watch your videos you explain it all so well I think I’m gonna actually try this

[@SchoolofWok]

Good luck with this, it's absolutely delicious! - Lee

[@Marc.S.78]

Just did this myself. Oh my.......this was absolutely great!!! Thanks for the recipe!!!

[@SchoolofWok]

Brilliant, glad you enjoyed it! - Chris

[@bobjohnson2920]

Awsome video! One of the best "how to" cooking videos I've come across. Nothing is particularly difficult, but it's all about timing, temperature, and those small details that takes it to another level.