I Made The Best Chinese Takeout Meal Ever

at this point Chinese takeout has become

a staple in American culture the thing I

really love about Chinese takeout is

that it's one of the only things is

specifically in American culture it's

actually about a whole meal it's never

just the one it's the rice it's the

noodles it's the side dishes it's the

chicken it's the beef having all of that

in one experience maybe one of the few

things that the family sits down to eat

together which begs an extremely

important question which is what is the

perfect combination so I asked you the

audience that did a poll on my Instagram

we asked you to vote on your favorite

Chinese dishes in five separate

categories so I'm taking the winners of

each category I'll show you how to make

them all at home perfectly so that

they're just as good if not better than

most Chinese takeout restaurants and at

the end we'll find out our favorite dish

and determine is this the perfect

Chinese takeout meal at home let's begin

so we're starting off with the greatest

simple homemade egg rolls and before we

actually make these egg rolls obviously

you'll serve them with a sweet chili

sauce you could easily buy this at the

store but come on we're going to make

our own and it's honestly not that hard

so here's how you do it in a small

saucepan add 1 and 1/2 cups or 300 G of

granulated sugar half a cup 120 ml of

water 1 cup or 240 ML of white distilled

vinegar half a cup or 120 ml of fish

sauce half a cup or 20 G of dried Korean

chilies five whole peeled cloves of

garlic two green onions rough chopped

place it in the stove bring it to a boil

over medium high heat and then Place

either a lid or a carou on top reduce

the heat to low and simmer for 10 to 15

minutes or until everything is

completely softened transfer all that to

a blender and blend on high until as

smooth as possible transfer to a bowl

cool it down and you have I would argue

one of the most delicious sweet chili

inspired sauces that there is for

warning fish sauce is stinky when you

make it now egg rolls The Filling is

everything it is the Beating Heart the

soul of the egg roll so use the highest

quality 1 lb or 450 G of ground pork you

can possibly find I wanted high fat okay

none of that lean ground Bull and if you

have a meat grinder great but you're

basically just going to grind one pound

of a boneless fatty Boston butt I will

say this is obviously the benefit of

grinding your own I chose to grind my

pork two times to make sure the filling

was extra fine you obviously don't have

to do that you also don't even have to

grind it yourself if you don't want to I

just like to control my product heat a

large pan or pot over medium high heat

add just enough oil to coat the bottom

of the pan add in your ground pork and

smash that down to get full contact let

that sear for about 2 minutes so you

start to get some Browning and use a

hand Masher to break up the pork as

finely as possible let the pork continue

to cook stirring often until you get

little crispy Brown bits like this pop

one of those in your mouth brother don't

go to flavor Town once that's brown

reduce the heat to medium then to that

pot you're going to add a 1 inch knob of

Ginger grated two green onions thinly

sliced the whites and the greens four

cloves of garlic grated cook that for 1

to 2 minutes then add 1 taspo or 4 G of

MSG 1/4 teaspoon or 1 G of ground white

pepper 1 TPO or 4 G of granulated sugar

1 tbsp or 15 G of Shing wine 2 tbsp or

30 G of soy sauce 1 taspo or 4 G of

toasted sesame oil 1 tbsp or 15 G of

oyster sauce two carrots that have been

shredded 2 cups of cabbage thinly sliced

increase the heat to high and cook

tossing often just until the vegetables

are soften about 2 to 4 minutes turn the

heat off and transfer your cooked

filling to a sheet tray to cool

completely the rest is extremely easy

all you need is an egg roll wrapper

obviously you can make them yourself

roll wrappers made at home not always

worth these squeeze so find the finest

quality you can or make them at home if

you wish lay an egg roll wrapper in

front of you with one of the corners

facing you lightly wet the edges with

water place three to four tablespoons of

your filling slightly off center towards

you start by folding the bottom point up

and over the filling fold the left and

the right side over and before you close

this up W the tip of a finger and

lightly dab the top point of the egg

roll wrapper close and finish rolling

all the way up to seal completely now

I'm minut to repeat that process with

all of your egg roll wrappers and

filling until everything has been used

up and then fry at 350° F 175° Celsius

in a deep fryer or in a pot filled with

vegetable oil until the most beautiful

blistered gbd egg roll I think I've ever

seen emerges about 2 to 4 minutes remove

transfer to a wire rack to drain and

repeat with all of your egg rolls serve

with your sweet chili and enjoy moving

on to our second appetizer pot stickers

this is by far the highest winner of the

appetizer category with nearly 40% of

the vote so first we need to start with

that classic salty slightly sweet and

sour dipping sauce so in a small bowl at

half a cup of 120 M of soy sauce 1/4 cup

or 60 G of Chinese black vinegar 1 taspo

or 4 G of sesame oil 2 taspo or 8 G of

mirin 1 and 1/2 teaspoons or 6 G of

Honey one tight chili thinly sliced and

1/4 cup or 60 G of rice wine vinegar get

the little whis together and that's your

sauce let's talk filling this is a much

simpler filling than the last so first

you're going to need a quarter of a head

of green cabbage thinly sliced lightly

season that with salt and give it a nice

little massage feel the little threads

of cabbage squeeze out the excess

moisture and discard that liquid then

mix that into one pounder 450 G of a

high fat ground pork adding four green

onions thinly sliced three cloes of

garlic finely chopped a 1 and half inch

knob of Ginger grated 2 teaspoons or 8 G

of soy sauce and optionally season with

a light pinch of salt to taste mix and

knead that by hand until completely

Incorporated in tacky now the Assembly

of these are simple first you'll need to

lay out a dumpling wrapper jsh what if I

want to make it at home hey guess what

sweetheart I have a recipe for making

your own dumpling wrappers from scratch

and the link for that will be in the

description obviously you can also use

store bot fill that with a 1 to two

teaspoon bowl of your meat and here's

the folding technique it's not as

complicated as it looks but it does take

some practice first wet the entire

border of your dumpling wrapper you're

going to fold it like a taco and pinch

right at the top of that taco in the

center leaving two open split ends now

on each open split end you will crimp

and fold one side not both sides of your

dumpling wrapper over itself three times

sealing it against the other half of

your taco which should leave you with

one sealed side repeat that on the other

side and now you have a crimped

beautiful dumpling repeat that with all

of your dumplings look at these little

things now heat a 10-in DA stick pan

over medium heat add 2 tbspoon or 30 G

of a neutral tasting oil such as canola

once that's hot add as many pot stickers

as you can fit in the pan be careful not

to overcrowd they need to be in a single

layer only and have full contact with a

pan should be around 8 to 12 now let

those cook for 2 to 4 minutes or until

the undersides of them are a beautiful

gbd and here's the steaming secret

quickly add 1/4 cup of water it should

immediately boil and immediately add a

lid to steam for anywhere between 2 to 4

minutes until the water is completely

evaporated and your dumplings are cooked

through now for the finishing touch dzz

with 1 and 1/2 teaspoons or 6 G of

toasted sesame oil over the dumplings

just a tiny bit transfer to a plate and

serve with your sauce obviously if you

want to get real naughty you can put a

little chili oil or chili crisp on it

and garnish with thinly sliced green

oniony onto the noodle portion of our

meal we're going with a classic low man

vegetable only but obviously get have

protein if you want this won 40% of the

vote for the noodle category chain was

in second place with 30 5% thankfully we

have a recipe for chow by the way which

is also the link in the description but

this low man is really what we're

talking about so first we need our low

man sauce very basic in a small mixing

bowl add 2 tbsp or 30 G of dark soy

sauce 1 tbsp or 15 G of shaing wine 1

taspo or 4 G of ground white pepper half

a teaspoon or 2 G of toasted sesame oil

1 and 1/2 tbsp or 22 G of oyster sauce 2

tasps or 8 G of water and 2 taspo or 8 G

of cornstarch don't skip the cornstarch

the thickening properties are a part of

the recipe now you're going to need a

big boy walk for this add 2 tbsp or 30 G

of canola oil obviously you can use a

large pan if you don't have a walk

that's totally fine but you will not get

the walk hay and we all know Uncle Roger

is watching heat that over medium high

heat and once it is ripping hot add two

green onions sliced into 1 in segments

three cups of cabbage thinly sliced one

large rub of celery thinly sliced one

carrot Julien and 1 Cup or 120 g of bean

sprouts season that lightly with salt

and stir fry just until the vegetables

begin to soften about 30 seconds to a

minute then add 6 oz or 170 G of low May

noodle noodles now look some Lade

noodles won't require cooking prior to

stir frying but if they do please check

the package directions to ensure you do

it correctly now stirfry that just until

the noodles are hot another 45 seconds

and add a 1in knob of Ginger grated four

cloves of garlic finally chopped add

your sauce toss to combine transfer to a

bowl garnish with green onion and enjoy

Not only was this one of the easiest but

it's also the fastest to make and look

at this thing I know you want this next

up the rice category there are many ways

you can enjoy rice but what was really

the winner that came in with nearly 70%

% of all the votes for the rice category

no surprise it's fried rice here's one

of my most famous recipes so in a small

bowl add 2 tbsps or 30 G of soy sauce 2

taspo or 8 G of Shing wine 1 tbspoon or

15 G of mirin half a teaspoon or 2 G of

ground white pepper half a teaspoon or 2

G of MSG and 1 teaspoon or 4 G of sesame

oil give that a whisk put it to the side

and now we're going to make a very quick

very delicious very simple fried rice

crack three eggs into a small mixing

bowl whis together to combine have those

ready for you you will use them soon get

a walk and heated over medium high heat

add two tablespoons or 30 G of canola

oil or really any neutral oil I don't

care you could use avocado oil I don't

know I'm trying to save yall money if I

say avocado oil then people go yeah I

don't want to spend money okay then fine

so once that's hot add one shallot

thinly sliced one carrot finely diced

whites of three green onions thinly

sliced season to taste with salt surf

for that for about 30 seconds then

optionally you can add a half pound or

225 g of a cooked protein if you wish I

have some of this cooked charu pork

which I have a recipe for the link is in

the description for that as well now

cook that another minute till you get

some Browning on the meat and the veg is

softened now push all that stuff to one

side of the walk and tilt the walk in a

way that the empty side is being blasted

with your flame BR add a little extra

vegetable oil to the pan if needed add

your beaten eggs to the empty side of

the pan let those cook just until the

eggs are set I forget to season them

lightly with salt and once they're set

chop your scrambled egg up into small

pieces tossed together then add in three

cups of rice that has been cooked and

chilled in the fridge overnight make

sure that rice is broken up as much as

possible stir fry just until the rice is

hot then add half a cup or 70 G of

frozen peas add in your sauce stir fry

for about 30 seconds and add four cloves

of garlic finally chopped toss to

combine then cut off the heat and

garnish with your thinly sliced green

onion tops you know the ones that you

didn't add cuz we just used the whites

earlier and that is your fried rice now

you can't have a Chinese takeout meal

without a couple Entre and the first

entree was beef and broccoli so I

thought well let's make the most OG

delicious beef and broccoli we can make

at home so First Slice one lb or 450 G

of flank sck as thinly as possible I'm

cutting this on a bias to get wider thin

slices now in a large bowl you're going

to Velvet the beef to do that toss your

beef with 1 teaspoon or 4 G of baking

soda and let that sit for 20 minutes in

the refrigerator you can also skip the

velveting process if you want but if you

want that classic Chinese takeout how is

this beef so tender question mark you're

going to do the velveting process next

assemble your beef and broccoli sauce in

a small bowl by combining 1 teaspoon or

4 G of dark soy sauce 2 tbsp or 30 G of

regular soy sauce 1 and 1/2 taspo or 6 G

of white distilled vinegar half a

teaspoon or 2 G of ground white pepper 1

tbsp or 15 G of granulated sugar and

half2 inch knob of Ginger grated 1 tbsp

or 15 G of oyster sauce and whisk until

combined it's time to cook this thing

brother so heat a large walk over medium

high heat add about 2 to 3 tbsp of

vegetable oil then once that's ripping

hot add 2 crowns worth of broccoli

fettes season with salt to taste and

half an onion thenly sliced season with

a little more salt to taste just to

bring out that water from the onion and

stir fry for 2 minutes I want a little

bit of color on that broccoli and I want

a little bit of crunch left in the

broccoli do not overcook it remove that

from the walk added some additional

vegetable oil another 2 to 3 tablespoons

or so now typically people would rinse

the beef after the V in process honestly

I skip it often times but if you want to

rinse it you can toss your beef in half

a cup or 60 G of cornstarch shake off

the excess add your beef to the walk

once you get your Browning on one side

of the beef stir fry for about a minute

then add your broccoli and onions back

to the walk followed by your sauce

stirfry for one more minute then cut off

the heat finish with four cloves of

finely chopped garlic toss and serve in

a bowl that is it and finally our most

voted for line item more specifically

our final entree the one that everybody

loves and the one that surprisingly beat

out orange chicken it is General so's

chicken so let's make this easy in a

large mixing bowl at 1 and2 lb or 675 G

of boneless skinless chicken thighs cut

into 1in pieces 2 taspo or 8 G of salt 1

tbsp or 15 G of soy sauce 1 tbsp or 15 G

of shaing wine 1 inch knob of Ginger

finely chopped two cloves of garlic

finely chopped toss that together and

let that marinate for at least 1 hour in

the fridge but ideally overnight in a

separate large mixing bowl you're going

to combine half a cup or 60 G of

cornstarch half a cup or 70 G of

allpurpose flour

120 ml of chicken stock 3 tbsp or 45 G

of soy sauce 1 tbsp or 15 G of Shing

wine once that comes up to a boil which

should only take a few seconds add your

cornstarch vinegar slurry Follow by your

chicken and then constantly toss until

it's completely coated in the most

beautiful luxurious lacquer of a sauce

pop that chicken in a bowl garnish with

toasted sesame seeds and thinly sliced

green onions hopefully this ends up

concluding the perfect Chinese takeout

meal but first i'm want to find out

which our favorites are I feel like we

got to start with the fried rice just

because it's like the iconic Center

piece of a Chinese takeout meal yeah I

normally have fried rice with like a ton

of soy sauce mixed in but this is still

very balanced it's got that classic

restaurant taste to it this is like

childhood Nostalgia on a plate

everything about fried rice is kind of

everything you want in a Chinese takeout

meal there's texture it's chewy rice

it's salty you got Umami from the MSG a

little sweetness garlicky it really is

like the perfect dish but I don't know

that it's my favorite now moving on to

General so's chicken another certified

Hood classic I like General so's chicken

right it's kind of like the same Vibe as

orange chicken but just more flavor it's

got a spiciness to it it's not too sweet

it's saltier there's also just like the

general flavor of the pepper is really

what makes this dish all right before we

go to the last main let's move on to an

appetizer the egg roll this is a classic

you a little dunk in the

sauce that sauce just takes it up

another level yeah that sauce is not

fair the sweet chili you're used to is

like the sugary a little pinge of

spiciness red sauce that we're used to

seeing in a packet or in a little mini

Deli sauce container this is crack this

is essentially that in the sense of you

got the sweetness and the spiciness but

there is so much flavor compacted into

that it's got like an oceanic quality to

it it's the fish sauce but it doesn't

taste like fish making egg rolls at home

should be a standard I'm telling you

this out of anything so far is the most

worth making yourself this redefined

what egg rolls are for me I didn't know

they could be this good homemade I think

I'm very used to how they are at

restaurants and this effort that you put

in is really worth it these set the bar

like here to thep top for anybody

thinking we're fluffing this we're being

real this really good moving on to dumpl

Lings can't believe I'm poking this with

a fork what I will say is these will

taste quite literally exactly like you

would expect but the texture is better

because they're fresh made dough and

they're made right in front of you now

that being said if you go to a

restaurant that's making them fresh you

probably won't make them better but you

will make them just as good at home I

love the layering that you can do here

there's a lot of flavor on the inside

then you wrap that and then you can

layer texture and flavors on the outside

I think it's a great vehicle for flavor

dumplings are one of the greatest things

in the world cool moving on lowain I

love Lan it's a very sidestep dish to me

I like lowain but I don't love it I

think this would be a little more

exciting it was the first thing we ate

but we ate all these bangers then we go

to lowain I think it's a reminder that

low main is quite literally a side dish

I've been making a lot of noodles

recently and it's a very quick process

you just stir fry your veggies you throw

the noodles in there you have a sauce

that's it it's going to take much less

time than anything else here but it's

not as good but it's still a great dish

last but not least beef and broccol

broccoli I'm surprised Mongolian beef

didn't win this one but hey we made beef

and broccoli just for you so you got to

get a piece of broccoli piece of beef

beef and broccoli is the secondary

protein dish that you get when you say

we're going a little overboard right now

let's get something a little healthier

that still tastes good I like that it's

not complicated I like that it is quite

literally tenderized velveted beef that

has a nice rich Savory Brown Umami sauce

and some broccoli that's it the

velveting adds a good texture and it's a

very classic Chinese takeout flavor I

came into today being like beef and

broccoli is pretty boring and I'd rather

have Mongolian beef but honestly after

eating this I can see the case for it I

don't typically order it but I think now

I will if it tastes anything like this

meat and potatoes beef and broccoli

we're going to have two different voting

rounds one we're going to vote which one

is our favorite and then the second and

final vote will be is this the perfect

Chinese takeout meal at home I'm going

to go with the general shows I think

it's an upgrade over what people like

usually the most in America orange

chicken but it's a lot deeper of a

flavor and it's the deepest flavor out

of all of these I think it's still

really easy to make and I think the time

you put in is going to be worth it for a

flavor that you'll really enjoy I'm

going to go with the egg roll you know

what's funny every single thing in front

of us here is delicious I'm surprised to

say that I agree it's the egg roll the

egg roll here by far is the best thing

in front of us and the only reason I say

that is because there are other dishes

that exist that are like General s

chicken that are like fried rice that

are like beef and broccoli that are like

lowain that are like the dumplings but I

mean let's be honest a Chinese take out

egg roll there's nothing better than

this one right here that is by far the

best dish to me let's take our votes yes

or no is this the perfect takeout meal

would there be something you would want

to add to this if this was in front of

you or is this the one coming into today

I wanted to swap beef and broccoli with

Mongolian beef but I'm very happy with

every single dish here you have your

protein you have great appetizers you

have your starches I feel like this is

the perfect Chinese take out meal I'm

going to say no I'm not a huge fan of

low man and for me if I were going to do

a meal I would do three appetizers I

would change out the low man for crab

rang Goods honestly I would probably

replace the beef with Mongolian beef

just because I prefer a little bit more

over the beef and broccoli but I

wouldn't be upset if I got this so in a

way this is a universal Chinese takeout

meal I would still call it a success but

if you want to make the perfect Chinese

takeout meal at home you have the things

in front of us that you need to make it

I hope you enjoyed this I love you

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goodbye