Simple Sesame 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.

[@LondonPride25]

Ok, so this is the sixth recipe of this channel's that I've followed after- Singapore noodles, Cha Siu, Wonton soup, chicken chow mein and sweet and sour chicken and I want to say this. First off, thank you. These recipes have given me a hobby in lockdown during the last few weeks and have given my family some great meals. Secondly, Jeremy, you're a geezer. You're a really likeable guy and obviously a great chef. And third, anyone reading this and wondering whether to try it out? Trust me. Do. I'm an ok amateur home cook but certainly not a great talented chef. Follow Jeremy's recipes to the T, get the right ingredients and do the prep and I promise you, you'll be eating Chinese meals that taste as good as anything you'll get in a top Cantonese restaurant in London's Chinatown. Take it from me, a Londoner and Chinese food aficionado. Thank you School of Wok!

[@SchoolofWok]

Great comment to read, I’ll send it on to Jeremy! We’re glad you’ve been trying out the recipes, we’ve got plenty more to keep you going throughout lockdown! Wok on! - Lee

[@On_The_Piss]

You singlehandedly convinced me to start cooking and now I cook all the time. I hated cooking until I started watching your videos. I love wok cooking and Asian food and your videos uniquely combine recipes with WHY you add the ingredients you add, and how to use them effectively. You’re such a good teacher! Keep the videos coming you’re changing lives lol

[@jeepers429]

HondaMu$ic - Since you love Asian and cooking in a wok, check out amazing KZbin chef Marion Grasby at Marion’s Kitchen. She is an Australian/Thai who lives in Bangkok and makes amazing dishes. She and Jeremy are my favorites!

[@SchoolofWok]

What a nice comment to receive! I'm glad we have inspired you to start cooking, keep up the good work and wok on! - Lee

[@SchoolofWok]

Marion makes some great videos! - Lee

[@billpostscratcher2025]

He does inspire, doesn't he. Jeremy Woks!

[@williamsmith8164]

I’ll avoid cooking Chinese I don’t want to catch corona virus.

[@Rob_430]

Jeremy is such a pleasure to watch with his passion for cooking, British accent, (and his little dance in the beginning). I’ve made many dishes but will make this.

[@SchoolofWok]

Thanks! This recipe was delicious, definitely give it a go! - Lee

[@DanielSosnoski]

Made this last night. Used chicken thighs, corn starch, put the "wok clock" together exactly as shown. The only variations I made was to add about 1/4 teaspoon of ground Szechuan peppercorns to the sauce, and used 1 tablespoon of light soy sauce and 1 tablespoon of Jammy Chai "1608" soy sauce. It was so good I kept tasting it over and over as the meal was coming together. Used the air fryer to crisp up the dredged chicken and that worked absolutely fine. No, an air fryer won't deliver the exact same thing as deep-frying in oil, but it gets you close enough. And yes, this is a Friday or Saturday night project. Between the sauce, the marinade, the waiting times, the mise en place, with two people working side-by-side, this is around 90 minutes to 2 hours of effort. And totally worth it. Tip: Add a scatter of minced scallions over the dish after plating, per Mandy at Souped Up Recipes.

[@chrisdudman4305]

I'm happily digesting this at the moment after making it for family earlier. Great recipe and thanks for the inspiration to get cooking again!

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@abadatha]

I cook professionally. I love watching people who cook different food from me to pick up techniques, but holy shit watching you and other Asian cooks use cleavers is amazing. If I tried to use a cleaver like that I'd be an 8 fingered cook by now.

[@SchoolofWok]

Haha, stay tuned for a knife skills series coming soon all about cleavers - Lee

[@Tzadeck]

This comment is so weird to me. I was watching this thinking that this guy has sloppy knife skills (I live in Asia though--maybe I'm just spoiled by the chefs here? Haha)

[@randmayfield5695]

The Chinese script on the side of the cleaver says: "Watchy you fingers, this berry berry sharp!" Lol No really, that's what it says.

[@chriscummings5727]

I bought my first WOK last week, seasoned it and tonight cooked my first meal on it. It was great and my wife said it was better than our favorite local joint's dish. Thank you for the excellent info and helping so many of us learn to "WOK this way!" You WOK!!!!!

[@SchoolofWok]

Great job! Glad you both enjoyed it! - Lee

[@DanielSosnoski]

Once you master the wok, just about anything you make at home in your kitchen will be better than the local take-out place. Because of "wok hei" - the way the tossed ingredients float through the steam of the wok and this only lasts a short time. Plate over rice, serve, it's there. See Grace Young's "Breath of a Wok" for more details on this.

[@SilverMustang920]

I have been following many, MANY channels for various wok style/Chinese/Asian dishes, but you Jeremy, are the best among them! Great work! Keep it up. 😊👍

[@MrLUXUK]

Love this channel! Especially how everything is explained rather then told. Keep up the great work!

[@SchoolofWok]

That's what we aim to do! Thanks! - Lee

[@emcee9899]

I think you mean...keep up the great...Wo k.

[@CurriesWithBumbi]

I would add some chili sauce too. Sweet, sour, with that little hint of spicy flavor.

[@mike856ms]

Sounds good

[@CurriesWithBumbi]

mike856ms 😀

[@SchoolofWok]

Sounds like a great addition! - Lee

[@CurriesWithBumbi]

School of Wok Thanks 🙏🏽

[@DarrenPriest73]

As someone who is heavily invested in the manufacture and distribution of corn flour, these videos always bring a smile to my face. ;)

[@SchoolofWok]

Hahaha, this comment is great - Lee

[@Dunc2222]

Is your “corn flour” what we call corn starch in the U.S.? Thanks for the terrific videos.

[@victoriahollis3454]

@@Dunc2222 yes corn starch is called cornflour in the UK I know it's confusing lol

[@Dunc2222]

@@victoriahollis3454 Thanks, Victoria.

[@mschristy73]

@@Dunc2222 i was wondering the same

[@jenn2148]

Thank you so much for teaching the technique of stirring in the cornstarch until the chicken pieces separate from each other. It came out so crispy!! So much fun to make!

[@soundsofthebanana]

I feel like I improved on this recipe by following some of sweet grammy gram's traditional techniques. She always knew what a dish needed. I used a square plate rather than a round plate for my wok-clock. When I started at 548pm , wok-clock time, a major fire broke out. I was able to smash my dog on the flames repeatedly to knock back the flames; just like gram used to. Bonus: I'm saving tens of dollars on dog food now. Thanks for this delicious recipe!

[@SchoolofWok]

😂😂

[@gobanana6444]

Go banana \0/

[@bhhacker]

I look forward to every Wednesday and I'm sure my family does too as I prepare a new dish of yours!

[@SchoolofWok]

Excellent! - Lee

[@jakcough]

Still upset this Chanel isn’t called “wok around the clock “ 😭

[@SchoolofWok]

School of Wok is a much more fitting name, as we're an Asian cookery school - Lee

[@Rob_430]

jakcough very appropriate, I like it since he uses a wok clock.

[@TheWheelOfFortunae]

Lee Mack would have something to say about that

[@etherdog]

@@SchoolofWok Lee, it is a reference to "Rock Around the Clock" by Bill Halley and His Comets, one of the very first rock 'n roll songs in 1953-54.

[@insertclevernamehere2506]

@@etherdog It is pretty clear he would know that given the far more esoteric 'school of wok' reference

[@gabrielalquizar3792]

This is really a comfort food. I tried cooking this dish and my friends love it. I also added cayenne pepper powder to the sauce as my friends like spicy foods.

[@SchoolofWok]

It's so good! - Lee

[@donsmith3554]

Had a go at this last night and my family loved it! Great recipe and fantastic channel. Keep up the good work guys!

[@SchoolofWok]

Excellent! Glad you liked it!

[@KingaKiki]

I've just made this sesame chicken and it's delicious, it's the very first meal I made following your instructions. Because I only found your channel yesterday 😄 I have a question though, how do I avoid the chicken tasting floury? All that cornflour gives it a bit of an aftertaste of flour... Thank you in advance :)

[@eviejohnson1991]

Just made this and it is absolutely GORGEOUS!! Will definitely be making this again. I chose to double fry the chicken too to make it extra crispy😁😁

[@SchoolofWok]

Ohhhh we love double fried chicken! Glad you liked it!

[@ardylardydardy4079]

I had to make this tonight after watching your vid and omg! ( With a side of egg fried rice) This was absolutely delicious 😋 😄 I will definitely be making this again! Thanks a million!

[@markhenderson5866]

Another gem Jeremy. Followed this to the letter apart from the (slightly) deep frying as I haven't figured out the disposal of oil stuff yet. Shallow/Pan fried in batches and kept in a warming drawer until everything else was ready. Following the marinade steps still gave amazing crisp/crunch which was still maintained after merging with the sauce. I've no doubt the crisp will be insane with wok deep frying but the reception from the family was noisy chomping and chatter as they demolished the lot. Made a king prawn/special fried rice to go with it and plates were squeaky at the finish. Great recipe Jeremy 😀👍

[@panda_paige2052]

I love this recipe, my boyfriend and I make it often but we stick the chicken in an air fryer for 20 mins and it works just as good with only a tablespoon of oil 🥳

[@SchoolofWok]

That's a great idea! - Lee

[@EloSzeryf]

Kocham ten kanał! Wszędzie tego szukałem!

[@SailorMoonFanDDG]

Look very delicious 🤤😋 I love sesame 🍗

[@niladriist]

Jeremy its such a pleasure to watch you cook up some amazing asian dishes! Your sense of humour is what makes your videos even more entertaining!!🙂🙂

[@SchoolofWok]

Thank you so much! We're glad you enjoy the content!

[@pageluvva]

I made this today exactly as the recipe says and it was one of the most delicious dishes my wife and I have ever had. It was perfection. Thank you so very much

[@simpleasliam657]

I love these videos Jeremy, you are so passionate and skillful it makes me wish I lived in london and I could some attend the School of Wok haha

[@SchoolofWok]

Thank you! Well if you ever plan a trip to London, you should check us out! - Lee

[@yasirsami3652]

I just made this, I used the best quality ingredients I can find online and ordered them from Japan and Amazon, and I must say I’m very surprised as I have traveled and eaten everywhere and this is easily the most delicious sesame chicken I have ever eaten. Thanks chef!

[@SchoolofWok]

Glad you enjoyed it! - Chris

[@daniellee2059]

I've just made this and it was fantastic! Thanks Jeremy

[@SchoolofWok]

Excellent, glad you enjoyed it! - Lee

[@twosnakse]

I just made this for the first time and it’s delicious! Thank you so much, big ups from NZ!

[@SchoolofWok]

Glad to hear it!

[@richardsheriff4688]

Amazing. Made this twice for my family, once with breast but thigh was much tastier. Also I am not a good cook but these videos really help step you through it. Takes me a little longer than the 10 minute video though. Thanks again. You are champs.

[@SchoolofWok]

Good stuff, glad you all liked it!

[@rickmiller3735]

I just made this today and it came out so so good. It was my first ever attempt at cooking in a wok and it certainly will not be the last.

[@SchoolofWok]

Fried chicken never fails to be amazing! - Lee

[@jeffd3201]

well done and delicious...made it last night...very easy and turned out great...thank you for the video...well done!

[@firstnamelastname9646]

Guess I’ve found my dinner! Got all ingredients on hand too, although its vegetarian chicken 😜..... I know it’ll taste delicious already. Wok on guys!!👍👍👍

[@BSBfangirl90]

Thank you for this delicious recipe! I tried this tonight and my family and I loved it :)

[@SchoolofWok]

Glad you liked it!!

[@roberto.gallegos]

As a kid, I had orange chicken from a place in my home town. It was the most amazing orange chicken maybe entre I have ever tasted in my life. The chicken was super tender. Not crunchy at all. Taste of orange chicken was strong as well as the taste or Chile oil, crushed red peppers and who knows what else. I have never tasted that ever again in my entire life and the place closed.

[@PetiteCauchemar]

quarantine cooking tonight, hoping to bring some joy to my family during a stressful time. We could only find chicken breast, but I'll try to make it work

[@SchoolofWok]

We hope it went well! Stay safe!

[@samsamm777]

works great with chicken breast! just dont overcook it or itll be dry

[@PetiteCauchemar]

@@SchoolofWok you stay safe, too! It got rave reviews and they've already begged me to make it again, thank you for the recipe!

[@rafipeled7873]

This guy is an amazing teacher!!

[@SchoolofWok]

Thank you! - Lee

[@thefishinbuds7352]

I just made this for my girlfriend and brother and WOW! It turned out great! Definitely going to cook some of your other recipes, your videos are awesome. Super easy to follow and informational. Love it!

[@SchoolofWok]

Excellent, glad you all enjoyed it!

[@robdavis8475]

Made this tonight unbelievable in taste and texture. Mainly due to your tips on smoking the wok and when to add. Thanks 6 stars

[@Sam-qi4hm]

Hi Jeremy, I watch the video and will be making it soon. I was wondering can the sauce be increase by half with out changing the balance of flavor or would I need to double the amount? We like to have sesame chicken with rice and would like a little more for the rice.

[@timhardman9386]

Thank you so much Jeremy and Team for getting me into WOK cooking. First time I am not being thrown out of my house by my wife after having served a self cooked dish ✌🏻🤠🚀

[@SchoolofWok]

School of Wok: Saving marriages since 2021 - Chris

[@quedizzle7378]

Why doesn't this channel have more subscribers? I have made so many recipes from this channel and if you follow the directions, it turns out PERFECTLY EVERY TIME.

[@SchoolofWok]

Thank you! We're working on it! - Lee

[@quedizzle7378]

@@SchoolofWok Makes me feel like an ALL STAR chef when I prepare food and people are amazed at the flavor!

[@SchoolofWok]

Tell all your friends to subscribe and watch along! - Lee

[@quedizzle7378]

@@SchoolofWok I do. I send the links to the videos to my sister and anyone else who wants to know how whatever I have prepared is made.

[@thelmabuenaventura1406]

Thanks for sharing your great recipes chef😋

[@SchoolofWok]

Thanks for watching!

[@thelmabuenaventura1406]

@@SchoolofWok you’re welcome ☺️

[@SlayerLaw]

Great dish Jeremy. Your videos are easy to follow with some great ideas that have inspired a lot of oriental style dishes at home. Doing a great job and I look forward to every Wednesday's wok clock!

[@SchoolofWok]

Thanks, Chris! I'm glad you enjoy our content! - Lee

[@mike856ms]

I will be trying this recipe Sunday. Jeremy wish me luck. BTW what oil should I use to achieve this fry?

[@SchoolofWok]

Good luck! We use vegetable oil! - Lee

[@damienhart9149]

@@SchoolofWok can i ask what you do with you oil after cooking? Throw away, reuse?

[@greatboniwanker]

Another fantastic, fresh & simple recipe. Thanks Jeremy!

[@SchoolofWok]

Thank you! - Lee

[@puvanendrannagan5771]

Jeremy you are awesome ❤️ I was a guy who always depending on my mother and after married with wife's cooking, but after seeing your cooking techniques I turned to a cook and I have impressed my family with my cooking 😊 thank you

[@SchoolofWok]

Awesome! So glad we have been able to teach you!

[@dancoulson6579]

I've tried this and it was so tasty. But I did a couple of things differently the second time I made it: 1. I used potato starch instead of corn starch. 2. I added 2/3tsp MSG when adding the peppers. That made it perfect for me, but everyone has different tastes.

[@SchoolofWok]

Glad you adapted to your tastes! - Lee

[@tazman572]

I'm a 59 year old male from Canada who loves to cook, especially Asian food which is both mine and my wife's favorite. Your channel is superb and you're an excellent teacher. Love all the recipes on your website. I'm not religious and don't believe in God but when it comes to fantastic recipes and great food, I bow down to you Jeremy. By the way, this sesame chicken is my wife's favorite dish of all time. Keep the sizzle going.

[@SchoolofWok]

Brilliant, we're so glad you love our recipes and content! Wok on! - Lee

[@Vademan]

I subscribed, because they let the wigglely dance in in the edit! I respect that! 😂

[@danielgaskell5053]

Flicking through many recipes this afternoon, settled on this dish. Thank you Jeremy, the dish was cracking. I’m looking through your others dishes to see what else I can make now.

[@SchoolofWok]

Glad you enjoyed it!

[@scottfletcher1956]

Love the channel guys, I especially appreciate the crew for putting up with his chili char! I can see the scene cuts guys!!!

[@SchoolofWok]

Haha, we do get a bit choked up sometimes when the chilli goes in!

[@hotcooking77]

@@SchoolofWok TV

[@bakingwithgrace]

Xīnnián Kuàilè, Gōng xī fā cái I made this tonight with egg fried rice and it was absolutely delicious. Thank you so much for the content 👍🤩🐲

[@Highstrummer]

Made this today with some steamed rice (with garlic, coriander, light soy & black pepper), and it was delicious! Subscribed to your channel for more recipes/lessons!

[@SchoolofWok]

That sounds absolutely delicious! - Lee

[@jitterbugbill]

Hello just found these videos. Can’t wait to try them out! I have a question. You say corn flour. Is that corn starch in the U.S.?

[@SchoolofWok]

That is corn starch in the US, yes! Good luck!

[@jacksonparten]

Just made this at home tonight. Fantastic.

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@awaywithpaul3423]

Amazing looking recipe will definitely try this at home 👍

[@SchoolofWok]

Excellent, I hope it's delicious! - Lee

[@contraxro]

I almost never subscribe to a channel after seeing only one video. It seems there is a first for everything. I love the way you explain the techniques. Please consider for future videos recipes like: spicy gizzards or any gizzards recipe; a recipe for pork ears; ribs in the desert or in the sand, I don't know the exact name of it; some recipe for beef tripe. Please make them, those are recipes hard to get and they are delicious. Thanks a lot for all the videos. I enjoy every minute of them.

[@SchoolofWok]

Always great to read comments like this! I'll add your suggestions to our list of suggested recipes! - Lee

[@TheRchrishyatt]

Thank you! Just subbed....is it corn flour or corn starch? Thank you!

[@SchoolofWok]

Thanks! We call corn starch "cornflour" in the UK - Lee

[@lewismaddock1654]

As always great work Jeremy. And if your reading this... You're probably Lee!!!

[@SchoolofWok]

Hahaha, this made me chuckle - Lee

[@godsendsdeath666]

Onions always 12 O'clock, Well, Im a rule breaker, they are 12.15 on my plate, well the ones that dont get chopped and fall on the floor.... :D great recipy again... absoluley love your channel and so glad I found it. tried so many dishes now....

[@SchoolofWok]

Haha, glad you enjoy the videos! - Lee

[@pfbilyeu8105]

I made this tonight, it ROCKED!!🥢

[@kristinatammes2621]

Is there a difference between using cornstarch or potato starch to coat the meat in Asian recipes?

[@raosiris2127]

Watched a lot of sesame chicken video tondecide who's recipe I would follow. This is it. You can tell by how he describes the process that this guy knows what hes doing

[@SchoolofWok]

Hope it came out well!

[@evilspyke5760]

you know whats simpler then this? getting up, going to the freezer, and grabbing ice cream.

[@SchoolofWok]

Well, you're not wrong haha - Lee

[@DavidB1984]

I know nothing of accents but to me the guy has a bit of curtis stone Australian accent but asian which is the coolest thing. New to your videos but definitely loving them.

[@SchoolofWok]

It's a British accent hahaha, but thanks! - Lee

[@DavidB1984]

@@SchoolofWok thanks for clarifying. Hope that wasn't rude or out of place. If so then my sincerest apologies to you. I do find your voice very unique though for sure.

[@craigbaranowski5311]

I followed this recipe for dinner tonight. It was wonderful!

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@collinb3371]

What's the difference between frying with dry batter vs wet batter?

[@LimitedWard]

Do you have any recommendations for an egg substitute for the chicken? Sadly I'm allergic, but this dish looks delicious

[@davidreuss1050]

Any tips on reusing or storing the oil used for the deep frying?

[@profitwithshashank]

Hi Jeremy! this is fantastic, and looks so delicious! One question though; when you were pouring the sauce, why do we have to pour it around the Wok and not straight into it all at once? Sorry if this is silly question. Thanks!

[@SchoolofWok]

It just makes it easier to distribute through the dish! - Lee

[@seangannon193]

great recipe as normal Jeremy, would love to know where to get a chopping board like that

[@SchoolofWok]

Thanks! I'm not too sure where we got the boards from, unfortunately - Lee

[@tehklevster]

Yum yum....an tasty classic. I usually liven things up with a load of chillies.

[@SchoolofWok]

Some birdseye chillis finely chopped over the top wouldn't go a miss! - Lee

[@tehklevster]

@@SchoolofWok * faints * :)

[@bootleggedkilla]

Clearly half a tablespoon.. Can't tell if it's his British humor or he's serious... Lol

[@Shivaaaaaaaaaa]

We asians pour spices/condiments until the spirit of our ancestors whisper and say its enough 😂 I never used measuring stuff when I cook 😂

[@cookwithaqib]

love this chicken :):):):)

[@stever456]

Cooked this today, was amazing and a lovely taste. Got to admit id love to know how to make the taste a little stronger which with my lack of skill i have no idea on how to increase without upsetting the balance. But anyway, a fantastic meal which my chef partner loved so it must be good lol

[@SchoolofWok]

Excellent stuff, glad to hear it!

[@andrewboraine7322]

always get hungry when i watch your vids, thanks for that 🤤

[@SchoolofWok]

Now you have to make the recipe to satisfy your hunger! - Lee

[@JohnstersInc]

i want to make one thing perfectly clear. This man is a god, i cannot stop using his recipes since i found the crispy chilli beef video, he's driving me to want chinese every night and i am loving it

[@SchoolofWok]

Haha, thank you! Glad you’re enjoying our recipes!

[@TheNuggzt3r]

Ok that looks great! Idk why but that stir fry style of cooking is just satisfying.

[@SchoolofWok]

Thanks! - Lee

[@KSGomez88]

That looks gorgeous! I am definitely making some sesame chicken this weekend! Thank you!!

[@SchoolofWok]

We hope it goes well! - Lee

[@bcmilatino0116]

That looks so delicious. I'm in Honduras and unfortunately don't have access to a won, nor some of the ingredients. That's why we don't get very good Chinese food here nor the variety of Chinese foods you can get in other countries. I miss good Chinese food

[@426superbee4]

YUMMY little sesame oil goes a very long ways / i have the problem of over killing things with it he hee i guess going to have to get a eye dropper

[@SchoolofWok]

Haha, yeah you have to use it quite sparingly - Lee

[@ArvinsHomeCooking]

Love this recipe. I will eat this with a lot of rice.

[@SchoolofWok]

It definitely needs rice to soak up some of that sauce! - Lee

[@MilitaryHistoryGearReview]

I am curious, are you cooking on a standard residential burner, or on a higher output burner specifically for wok cooking? Thanks!

[@SchoolofWok]

This gas burner is a higher output than residential, but you can absolutely cook these meals on a standard stove top!

[@ronjunk3178]

I really liked this recipe. When I make it again, I will probably add just a touch less of the 5 spice, it came through pretty strong . The sauce was really good. I also added broccoli (because I was craving some) and that added nice color and absorbed the sauce nicely

[@MrJamesthefrog]

Thank you Jeremy and school of wok. Made this tonight and it was an absolute winner.Browny lockdown points for me 👍 fantastic channel

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@cleanlinesautomotive9826]

Who on earth gives thumbs down for videos like this 🙄 sad world we live in. I'll be making this one of the days, looks great...keep it up guys

[@SchoolofWok]

It's a mystery to us, too! Hope you enjoy it as much as we did!

[@colinhefferman5498]

Could you use wheaten corn flour instead of cornflour?

[@daze1945]

another great video on my to-do list. what is the difference between normal sesame oil and "toasted sesame oil? (apart from the obvious toasting of the sesame seeds). When would you use one or the other and which one do you use in your recipes?

[@SchoolofWok]

The toasted sesame oil has more of a nutty flavour, but pure sesame oil is what most Chinese recipes would use! We don't tend to use toasted - Lee

[@khoa1191]

Just made this, it’s really good

[@SchoolofWok]

Thanks!

[@cbpuzzle]

It's not the oil itself that will cause obesity, it's the combo with the cooked corn starch carbohydrate that will spike insulin allowing the liver to immediately store the oil as fat tissue. Maybe skip the corn starch or find a non sugar alternative and there's a great healthy meal until it's put over rice.

[@qlevy7132]

Be right back, need to check if i have enough ingredients :'D !!!

[@SchoolofWok]

Hopefully you've got everything! - Lee

[@scarab40]

Can anyone tell me what the benefit to chopping the garlic is instead of just using the garlic press? thanks

[@SchoolofWok]

You can use a garlic press if it's easier, it just turns it more into a paste rather than finely chopped - Lee

[@joe429t]

Looks delicious. Definitely going to try this

[@SchoolofWok]

Thanks! - Lee

[@samsamm777]

I add a glug of sriracha to the sauce too for a hit of heat!

[@SchoolofWok]

Nice!

[@randmayfield5695]

I'll take a cleaver over a chef's knife anyday. If you get your cleavers make sure you get the whole set #1,#2,#3, and a #4. Don't let them dull either. Dress before each use with a steel and buff the edge on a fine stone when needed. Never "push" the blade, always "pull" along the stone watching your angle.

[@vmparakkat64]

What can I use instead of the egg as a binder? My daughter is seriously allergic to eggs.🤷🏽‍♀️

[@SchoolofWok]

You could use a dash of milk - Lee

[@jay62898]

I love this guy, does he have a British Accent?