Chinese cooking NEVER uses olive oil. Know what I mean?

We almost never batter proteins.

So, you get your chicken crisp, then cover it in a wet sauce and uncrisp it. Know what I mean?

Orange chicken isn't Chinese, either. Know what I mean?

You clearly know nothing about Chinese food or cooking techniques. Know what I mean?

Get yourself some DARK soy sauce. This stuff is a game changer!! I just got some the other day to try to make chinese food and it turns out great! Dark soy sauce is mostly coloring (very dark black) and has a much milder and sweeter flavor. If a recipe asks for soy sauce its always talking about 'light' soy sauce but Im telling you that DARK soy sauce is where its at.

We were doing a chicken dish and I used something like this for the sauce:

Equal parts: Dark soy sauce, light soy sauce, sugar, hoisin sauce.

White pepper and chili flake to taste. The other night I even added in a touch of honey (not a lot) and even some apricot jelly into the sauce. Turned out PERFECT.

DEFINITELY get some Dark soy sauce in your kitchen to level up your chinese game! You wont regret it! Not sure how I made it to mid 30s without finding this amazing ingredient!