General Tso's Chicken | Basics with Babish Live

Comments · 439

• ME

  @MegaFirefistAce · 7 years ago (edited)

  He sounds like the chef version of Bob Ross with a little bit of edge towards the end.

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• CH

  @charleywaynehinkle6358 · 7 years ago (edited)

  I&apos;m six minutes late <br><br>nevermind im 2 hours late and its over

  667

• EV

  @evaderium.8939 · 5 years ago

  “Summer of 2020” man that aged like like fine wine

  1

• NI

  @nickflana · 7 years ago

  I would highly recommend that General Tso&apos;s chicken documentary. It&apos;s very interesting and goes into the history of American Chinese food. I&apos;m very curious and this definitely scratches that itch. Also great show, great channel, great content, and a great host. Thanks for the great videos and experience!

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• AL

  @alexoneil320 · 7 years ago

  I’m a liscensed plumber in Texas, I got you Andrew...<br><br>you can probably super easily fix the sink pressure issue yourself by just unscrewing the filter/ right on the end of the faucet spout and rinsing off any debris inside the filter, then screw it back on.

  133

• RA

  @rakimmw · 7 years ago

  Hey Babish, you should try the “Mama Magglione Lasagna and Garlic Bread” from Brooklyn Nine Nine <br>Love your content, never stop

  101

• SO

  @softskwid · 7 years ago

  babish: &quot;i don&apos;t know what i&apos;d do if something happened to my hands&quot;<br>also babish: <b>wipes fingers off with the blade of the knife</b>

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• TJ

  @tjreed1419 · 7 years ago

  <a href="https://www.youtube.com/watch?v=1Exi0SIY7_Q&amp;t=1792">29:52</a> the cooking starts

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• GA

  @gazoo3632 · 6 years ago

  Made this today, was absolutely delicious. Have a suggestion for the sauce. Make it in a wok and do it last after cooking the chicken, that way it won&apos;t thicken too much sitting and the chicken will mix easily in the wok.

  3

• EM

  @emmarina3525 · 7 years ago (edited)

  Stream starts at <a href="https://www.youtube.com/watch?v=1Exi0SIY7_Q&amp;t=115">1:55</a>

  9

• HE

  @heavyduty6697 · 7 years ago

  Spot on with the dark meat explanation. America’s Test Kitchen did a segment on BBQ pulled chicken and the dark meat tends to become stringy and chewy. That’s why they choose to shred white meat and chop dark meat. Good stuff man! Love your stuff and you have helped me fall asleep at night for the last six months 👌🏻 and you helped my mom make her first acceptable batch of cookies

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• RY

  @ryanpayne712 · 7 years ago

  Pleaseeee make the curry of life from naruto <br>It’s a insanely spicy curry <br>I’ve always wanted to make it but just don’t have the Culinary experience

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