🇨🇳🇺🇸 My dad's General Tso's Chicken (左宗棠鸡) - A Chinese American Icon

Enjoying our content? Join the Canto Cooking Club - bit.ly/3DKuHTw Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/general-tsos-chicken What'd you think of Daddy Lau's recipe? Would love to get your thoughts on authentic cuisine as well!

i'm an immigrant from nigeria and have had to innovate on our dishes using the vegetables and other ingredients available here. I believe that this does not take away any of its authenticity. It may not be traditional, but it sure is authentically nigerian american, and as such, still is nigerian.

I loved the parents telling the kids how hard it was in their time. I think every culture in the world has a version of this.

I loved watching this video. There’s no screaming or funky camera movements, just a simple man cooking. What made it better was the addition of the information and little asides. Honestly, it was so awesome. And I liked hearing the dad talk in his language, with the subs at the bottom. Really great video and will be watching more.

Just discovered this channel. Our town doesn’t have a good Chinese restaurant anymore after covid. I love the step by step directions. Your Dad is charming and a talented chef. Thank you for sharing him with us…also it’s a great way to preserve your heritage.

Uncle Lau is a representation of our elders and beloved head of the family. May he live a long, long happy and healthy life doing whatever he wants to do😍

I love how your dad took this Classical Chinese American Iconic "General Tso's Chicken" and reveal how I can make it at home. These videos always exude a heartwarming atmosphere.

I remember the first time I ate Chinese food. I grew up very poor and had never been to a restaurant before, a nice family from our church took us out to eat Chinese. I had sweet and sour chicken and I was floored. It was magical. Now I eat sweet and sour chicken at least once a month and it's always like the first time, magical.

I love learning how foods are prepped and "paused" for use in restaurants. It really helps me when I want to cook food in bulk say on the weekend, and prepare it properly when I am ready to eat it rather than relying on a microwave. It's great to see your interest in your father's work and I'm sure it means the world to him that you want to keep his legacy alive. Thanks for the videos.

Daddy Lau is our living treasure. He is such a kindhearted man. Long live to your channel. 💐💐💐

Thank you for your reflection on "authenticity" vs "Amercianized' Chinese food. You're absolutely right - if anything it's reflective of the resilience of the immigrants that strove to create a future for themselves. People shouldn't be gatekeeping dishes created by Asian people - whether "Westernized" or not. Food is food, and it came from the heart and hard work of those people. And thank you for sharing your father's knowledge. Too often techniques, recipes, viewpoints don't get passed down to successive generations (often in attempts to assimilate and fit in the the local population). The world is a better place with this knowledge, rather than letting it be lost to time.

As a black American, I grew up in Buffalo NY. Chinese food was prevalent. This was my favorite. So I made it today and thanks Lau Family for sharing this recipe. I can cook very well and this came out amazing. I wish I could show you pictures but I can’t here. Anyway, I’ve subscribed and enjoy your channel. Thank you so much for a beautiful and tasty recipe.

I respect what you have to say about ones experience been authentic and not based around just the food.... TY for that

I was born in Indonesia and had Chinese food there and when my daughter adopted a little girl in China we ate in Beijing and Wuhan and Guangzhou. I loved how you described the Chinese dishes as being "authentic" or not and that there is no right or wrong. What a lovely family you have. I am enjoying watching your dad cook.

You have extremely high quality editing skills. Thank you as well for the history and the way you turned this recipe into a story was just top notch.

The talk about the oil is so true. Back in 1960s to probably 1980s, oil and sugar was very precious in China. My grandfather had 2 brothers in Canada, the brothers would ask relatives in Hong Kong to help buy sugar and oil to send to my grandfather’s family in China. That was how my dad and his 5 siblings had enough food to grow up. My father was very grateful for his uncles and often told us that story. My father passed way more than 10 years ago, he was like Daddy Lau that cooked us very delicious Cantonese food.

Working at my local Chinese food place made me love not only the food we served to customers, but the food that the owners made me when they also ate themselves. I still remember to this day the hog hocks that Sue made me. Love that woman. " just like my mama used to make" she said. Delicuous and soft and amazing

Hey Randy, these videos are not only going to be family treasures but international treasures as well. Good job, and say hi to Daddy Lau.

I'm an extremely picky eater, but I'm in love with your channel. I would be so proud to call this man my dad.

loved your detour into what is "authentic" food and avoiding gatekeeping