[00:01] YouTube where it's always just a pair of they have like a billion views? And to be quite honest, some of these recipes absolutely terrible. In my series, we'll see about that, I put such recipes to
[00:15] the hype. Now, let's go. The dish we're channel Delicious and Easy Recipes, and we're making their second most popular video called sesame chicken. It looks really good, but let's get into it and
[00:28] give it a reaction. We have a theory here that all of these and have music is just like one big warehouse somewhere in Indonesia, >> Yeah, like a storage locker place, but every one of them's just got mom's
[00:42] >> I'll tell you what you don't see, >> I I don't know. I don't know. So, we're starting with chicken breast and minced garlic, easy enough. Adding some light
[00:54] soy sauce. This is standard stuff, man. Then we're adding an egg and some cornstarch. >> I I think I would I would maybe pre-mix >> But again, you know, it's just a slop in the end, it will work out, I guess.
[01:07] >> Put it in a jar and shake it. >> Shake it up. And we're just adding flour technique, you know? Usually you would like take it out and dip it in the flour, but hey, if it works, it works, man. And if it saves time, it saves
[01:20] on there pretty good. >> That seems like something I would do, >> Well, if it's lazy, but it works well, then it's actually just smart. [music] give the hardest job to the laziest person, and they'll find the easiest way
[01:34] >> Okay, frying up the chicken. >> Hey, let's have a look at this chicken It's getting a good fry here. You know, >> Yeah, you can't say that looks bad. That does look pretty good. But you would
[01:47] think you'd want to lean towards using more starch and less flour, so it stays don't know. >> Kentucky fried, baby. American fried chicken. [music] >> Some cooking oil, very nice. I like the
[02:01] steel. Some green onion. >> Okay, chicken stock, more soy sauce. >> Light brown sugar, okay dokey. >> With zero clumps. No one's brown sugar ever looked like that. >> And ketchup. Interesting choice with the
[02:14] goes in sesame chicken, but now it's really like leaning towards a sweet and >> Oh, yeah. >> vinegar I like. That makes such a big >> So, I I like that there's white vinegar. I [music] would even do more, but we're
[02:28] >> Slurry dough. >> Obviously, this isn't our first rodeo. I here. >> So green in the background. >> Oh, damn. All of it.
[02:41] like that. Honestly, that chicken looks good, you know? worth the amount of views? Is it worth the hype? Is it worth the virality? We're going to cook it right now and find out.
[02:56] It's just breasts that I cubed up into like 1-in cubes. So, I'm starting here with my garlic and I'm just going to microplane it in. If you don't have a recommend everybody should buy. It's pretty cheap. I'll put a link to the one
[03:08] I use in the description. So, two cloves of garlic going in and light soy sauce, pinch of salt, pepper, cornstarch, and egg. We'll start by giving this all a really good mix and then finally our flour going in. That's just all-purpose
[03:21] and just a final mix here with the flour and we should hopefully see this starting to sort of cake on, which it is. And after a few minutes of mixing, the coating actually looks pretty good. It formed a lot of little crevices and
[03:33] chicken. Now, before moving on, I have to say the older I get, the more I realize how much comfort and quality matter [music] in life. And when it comes to my feet, I do not settle for less and that's why I choose Bombas, who
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[04:38] essentials with the comfort of Bombas. New customers get 20% off their first purchase. Just go to bombas.com/thatdudecancook checkout. Now, back to the recipe. Now, before we fry up the chicken, I'm
[04:51] first. That way it's nice and hot and crispy when it goes into the sauce so we can retain our crunch. And also, giving that coating time to adhere to the chicken before frying it can only do it a lot of good. So, I'm starting with a
[05:04] little bit of oil in a medium-high pan. We'll throw in our green onions. All adding the soy sauce and the chicken stock. Now, we'll bring this to a boil, brown sugar, ketchup, sesame oil, and white vinegar. Now, I'll
[05:17] give this a quick whisk while it comes up to a boil here. And finally, we'll basically, all we have to do now is just boil this down until it's thick to our liking. And after just a few minutes of
[05:29] liking. That is good to go. So, I've got peanut oil here and I've heated up to a little over where I want it because obviously, it's going to lose a lot of its heat when I put all this chicken in. And by the way, I'm frying this in two
[05:43] batches. [music] I just can't put all of that at once. And here we are after 6 perfectly good to me. We'll just drain that onto some paper towel and then can't say that looks bad, right? All right, sauce is nice and hot. Fried
[05:57] chicken is going in. And then of course, you could use little spatulas, but man, this is a perfect opportunity to toss. Actually, mine looks like like the That's it, man. Look at that. Toss it up. How about that? And if I'm thinking
[06:10] about Chinese-American [music] takeout, this certainly looks like the real deal. some rice, garnish with some sesame seeds and spring onion, and then give it a taste with Marcus and give this thing a rating.
[06:39] chicken. It looks like, you know, like sesame chicken.
[06:57] rice under here, too. To me, it's like slightly above average, just like sesame chicken. Like there's nothing wrong with it. It's good. going to enjoy it. Uh you know, for me, I would tailor that sauce a little more,
[07:11] maybe some ginger as well. I would definitely put more vinegar in it. It's think with a little refinement, this could be a great technique and dish, but there. I ate one of the pieces of chicken with no sauce and I feel like I
[07:25] been sauced up. The sauce is just very already full of sugar and then has so much more sugar. It just doesn't need all that. More vinegar, less sugar, more flavor from other aromatics. Again, it's
[07:38] not bad. It's just not amazing. Final rating? 7.2 out of 10. Decent.