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Jump To Recipe Jump To Video My first orange chicken recipe used chicken wings, and while it was delicious, I wanted something a little quicker and easier to make. After refining my General Tso's Chicken recipe, it suddenly hit me that I already had the perfect base. Replace part of the sauce with fresh orange juice, add plenty of fresh orange zest, and you've got Orange Chicken. So this became Version 2. It keeps everything I love about the original while being much simpler to put together. Orange Chicken is one of those dishes that's become synonymous with Chinese-American cuisine. Although it isn't a traditional Chinese dish, it was inspired by flavors from Hunan cuisine before evolving into the sweet, citrusy version many people know today. Restaurants all have their own take, but they all revolve around the same idea: crispy fried chicken coated in a glossy orange-flavored sauce. If you've ever wondered why Orange Chicken and General Tso's Chicken taste similar, it's because they share many of the same building blocks. The biggest difference is the addition of fresh orange juice and orange zest. I'll probably get into trouble for saying this, but Orange Chicken is basically General Tso's Chicken that went on a holiday to Florida. Fresh orange juice gives it brightness, while the zest adds a wonderful citrus aroma that bottled juice simply can't match. If you already have a batch of my General Tso's sauce in the fridge, you're halfway there. This is one of those recipes that feels much more impressive than the amount of work it actually takes. Ingredients: (Serve 4) Chicken: Chicken Breast Diced, 1 Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Baking Soda, Pinch Sauce: General Tso's Sauce Homemade, 175g Fresh Orange Juice, 175g Orange Chicken: Corn Starch, 3 TBSP Sesame Oil, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 1 TBSP + More For Frying and Cooking Garlic Finely Minced, 3 Cloves Scallions (White Parts) Coarsely Sliced, A Handful Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Fresh Orange Zest, 1 Orange Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Dutch Oven / Wok / Skillet Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Marinate the Chicken Combine the diced chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda. Mix thoroughly until every piece is coated. Cover and refrigerate for at least one hour. Prepare the Orange Sauce Mix the prepared General Tso's sauce with the fresh orange juice. Stir until fully combined and set aside. Coat the Chicken Add the cornstarch to the marinated chicken. Mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. Fry the Chicken Heat about 3 to 4 inches of oil in a Dutch oven or wok over medium heat. Test the oil with a wooden chopstick. If bubbles form around it, the oil is ready. Carefully add the chicken pieces into the oil. If desired, drizzle any remaining coating into the oil to create crispy bits. Fry until lightly golden. Remove and drain. Allow the chicken to rest for about 5 minutes. Increase the heat slightly and fry the chicken a second time until crispy and deeply golden. Drain well. Finish the Dish Heat a wok or skillet over medium heat. Add a little oil. Cook the garlic and white parts of some scallions until fragrant. Pour in the orange sauce and bring it to a gentle simmer. Add the slurry and stir until the sauce thickens. Add the fried chicken. Toss until every piece is evenly coated. Taste and adjust seasoning if needed. Turn off the heat. Finish with toasted sesame oil. Transfer to a serving plate. Garnish with fresh orange zest and green parts of some scallions. Serve immediately with steamed rice. Tips Chicken Thigh Is Even Better Although chicken breast works perfectly well, boneless chicken thigh with the skin left on produces a juicier and more flavorful Orange Chicken. Fresh Orange Zest Makes A Huge Difference If you want to take this recipe one step further, sauté the zest of about three oranges over medium-low heat before adding the sauce. This releases the natural citrus oils and gives the sauce an even deeper orange aroma. Keep the heat gentle because orange zest burns very quickly. Don't Skip The Double Fry The first fry cooks the chicken. The second fry creates the crispy coating that holds up beautifully once coated in sauce. General Tso's Sauce Is The Secret Keeping a batch of homemade General Tso's sauce in the fridge means you're already halfway to making Orange Chicken whenever the craving hits. Orange Chicken is basically General Tso's Chicken with orange juice. Please don't tell Panda Express. Recipe Video:

Jump To Recipe Jump To Video I first shared my original General Tso's Chicken recipe a while ago, but after making it several more times, I started simplifying the process. That's something I enjoy doing with many of my recipes. 1st fry... Once I understand the technique and flavors, I always ask myself, "Can this be made easier without sacrificing too much?" This Version 2 is the result. Fewer steps, fewer ingredients, but still packed with that sweet, tangy, spicy glaze that makes General Tso's Chicken so addictive. Despite its name, General Tso's Chicken is not a traditional everyday dish found throughout China. It is widely believed to have been inspired by Hunan cuisine and later adapted by Chinese chefs in North America. 2nd fry... Over time, it evolved into the crispy, sweet, tangy, and slightly spicy dish many of us know today. Every restaurant has its own version, some sweeter, some spicier, and some crispier than others. This recipe is simply my own interpretation using my homemade Chinese brown sauce as the foundation. One thing I love about this version is how approachable it is. Once you have a batch of homemade brown sauce sitting in the fridge, putting this together becomes surprisingly easy. The double frying still gives you that wonderfully crispy chicken, while the sauce comes together in just a few minutes. If you've always wanted to try making General Tso's Chicken at home, this is a great place to start. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Coarsely Diced, 1 Preferably With Skin On Skin-on chicken thighs render a little fat during frying, making the chicken juicier and crispier. Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Baking Soda, 1/2 TSP General Tso's Sauce: Brown Sauce Homemade, 820g Granulated Sugar, 600g Rice Vinegar, 265g Chili Garlic Sauce / Sriracha, 3 TBSP Adjust To Preference General Tso's Chicken: Corn Starch, 3 TBSP Sesame Oil, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Deep Frying Garlic Finely Minced, 3 Cloves Scallions (White Parts) Coarsely Sliced, A Handful Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Wok / Dutch Oven / Skillet Directions: Please visit my "Chinese Brown Sauce" page for the recipe. Marinate the Chicken Combine the chicken with salt, white pepper, garlic powder, Shaoxing wine, egg, and baking soda. Mix well until every piece is coated. Cover and refrigerate for at least 1 hour. Marinating helps tenderize the chicken while allowing it to absorb the seasoning. Prepare the Sauce In a bowl, combine the brown sauce, sugar, rice vinegar, and chili garlic sauce. Stir until the sugar has completely dissolved. Set aside until needed. Coat the Chicken Add the cornstarch to the marinated chicken. Mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. The chicken should have a light, sticky coating rather than a thick batter. First Fry Heat about 3 to 4 inches of oil in a wok or Dutch oven over medium heat. To test if the oil is ready, insert a wooden chopstick into the oil. If small bubbles appear around it, the oil is ready. Carefully add the chicken pieces one at a time. If you like extra crispy bits, drizzle any remaining coating into the oil. Fry until the chicken is lightly golden but not fully browned. Remove and drain on a wire rack or paper-lined plate. Work in batches to avoid overcrowding. Let the chicken rest for about 5 minutes. Second Fry Increase the heat slightly. Return the chicken to the oil. Fry again until deeply golden and crispy. Remove and drain well. Double frying helps keep the chicken crispy even after it is coated in sauce. Finish the Dish Heat a wok or skillet over medium heat. Add 2 TBSP of oil. Cook the garlic and white parts of some scallions until fragrant. Pour in 355g of the prepared General Tso's sauce and bring it to a gentle simmer. You can keep the remaining General Tso's sauce in a container. It can last for 7 days in the fridge. You can use it for various stir-fry dishes. Add the slurry and stir until the sauce thickens. Add the fried chicken. Toss until every piece is evenly coated. Continue cooking briefly until the sauce clings to the chicken. Shut off the heat and drizzle some toasted sesame oil over the top. Give it a quick stir. Transfer to a serving plate. Garnish with green parts of some scallions and serve immediately over some rice. Tips Chicken Thigh with Skin On Is Best I highly recommend using boneless chicken thigh with the skin left on. The skin renders during frying, adding extra flavor and helping create a crispier coating. Chicken thigh is also more forgiving than chicken breast, staying juicy and tender even after double frying. Don't Skip The Double Fry The first fry cooks the chicken. The second fry creates the crispy exterior that stays crunchy even after being tossed in sauce. Save The Extra Sauce The sauce also works beautifully for (which I will show you in the next few posts): Orange Chicken Pork ribs Meatballs Fried tofu Control The Heat Like it spicier? Add more chili garlic sauce or finish with some homemade chili oil. Prefer it milder? Reduce the chili sauce and let the sweet and tangy flavors shine. Great With Rice Or Noodles Serve over steamed jasmine rice, fried rice, or even toss with stir-fried noodles for a completely different meal. Recipe Video:

Jump To Recipe Jump To Video I honestly have no idea how this idea came to me. One day, I was staring at a container of my mum's versatile minced filling sitting in the fridge. I had already turned it into meatballs, wontons, ngoh hiang, dumplings, and even a dumpling lasagna. Yet there was still some left. As I was thinking about what to do with it, a little light bulb went off in my head: what if I treated it like a burger? The funny thing is that burgers and dim sum are not as different as they seem. Both are built around a filling wrapped in some form of carbohydrate. One uses bread, the other uses buns, dumpling skins, or pastry. Chinese cuisine has a long history of stuffed buns, meat patties, and minced meat dishes. The burger itself may be Western, but the idea of juicy seasoned meat tucked inside a soft bun is something Chinese cooks have been doing for centuries. This burger is basically a collision of everything I love. Soft steamed bao instead of burger buns. My mum's versatile minced filling smashed into crispy patties. Bak kwa jam for sweetness and umami. A simple Asian-style slaw for freshness. A little kecap manis and chili oil to tie everything together. It sounds ridiculous on paper, but somehow it works. Sometimes the best recipes come from leftovers and curiosity rather than careful planning. Why This Works The bao is soft and fluffy. The smashed patties develop crispy edges. The bak kwa jam adds sweetness and smokiness. The slaw cuts through the richness with acidity and crunch. The kecap manis brings everything together with a subtle caramelized sweetness. Every component balances another. Ingredients: (Make 2 burgers) Simple Slaw: Shaoxing Wine / Hua Tiao Wine, 1.5 TBSP Toasted Sesame Oil, 1.5 TBSP Soy Sauce, 1 TBSP Pure Honey, 1 TBSP Black Vinegar, 1 TBSP Cabbage, Thinly Shredded, 1/4 Carrot Shredded, 1/4 Ginger Grated, 1" Garlic Grated, 1 Clove Scallions Finely Chopped, A Small Handful Sea Salt, Pinch Black Pepper, Pinch Burgers: Mum's Versatile Minced Filling Homemade, 400g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Steamed Bao Homemade, 2 Kecap Manis Homemade, 4 TSBP For Spreading Chili Oil Homemade, For Spreading (Optional) Bak Kwa Jam Homemade, 2 TBSP Equipment: Burger Press Cast Iron Skillet / Pan Directions: Please visit my "How To Make Bao / Turnover Bao / Mantou" page for the bao recipe. Please visit my "Mum's Versatile Minced Filling" page for the recipe. Please visit my "Bak Kwa Jam" page for the recipe. Prepare the Slaw Mix together the Shaoxing wine, sesame oil, soy sauce, honey, and black vinegar to create a simple vinaigrette. Add the cabbage, carrot, ginger, garlic, scallions, salt, and pepper. Toss until everything is evenly coated. Taste and adjust the seasoning if needed. Chill in the refrigerator while preparing the burgers. Prepare the Patties Divide the minced filling into 4 equal portions and shape them into balls. Chill briefly so they firm up. Heat a skillet over medium-high heat and add oil. Place a meatball into the skillet. Using a burger press or a heavy spatula with parchment paper, flatten the meatball into a thick smashed patty. Cook until the bottom develops a deep golden-brown crust. Flip and cook the other side until browned and cooked through. Repeat with the remaining patties. Prepare the Bao Slice the steamed bao in half. Toast the cut sides lightly in the same skillet. This allows the bao to soak up some of the flavorful juices left behind by the patties. Assemble the Burger Spread kecap manis over both halves of the bao. Add chili oil if using. Spread bak kwa jam onto the bottom half. Stack the patties on top. Add a generous amount of slaw. Cover with the top half of the bao. Serve immediately. Tips No Bao? You can use: Mantou Milk buns Brioche buns Potato buns But bao gives the burger its dim sum identity. Other Fillings Work Too This concept works with: Pork patties Chicken patties Shrimp patties Fish patties As long as the patty develops a good crust. Don't Skip The Slaw The slaw may seem simple, but it prevents the burger from becoming too rich. The acidity helps balance the sweetness from the bak kwa jam and kecap manis. Make It Spicier Add: More chili oil Sambal Fresh sliced chilies The sweet and spicy combination works beautifully. Probably, one of the best burgers I'd ever had... Recipe Video:

Jump To Recipe Jump To Video Every Lunar New Year, there always seems to be one thing left sitting around after the celebrations are over: bak kwa. We buy it with the best intentions, gift it to friends and family, snack on it while catching up with relatives, and somehow still end up with a few packets tucked away in the fridge. This recipe came from staring at those leftovers and wondering if there was a better way to use them than simply reheating and eating them piece by piece. Bak kwa itself has roots in Chinese preserved meat traditions and became especially popular in Singapore and Malaysia during Lunar New Year. The sweet, smoky, caramelized slices are already packed with flavor, which makes them perfect for transforming into something else. That was the idea behind this jam. Instead of treating bak kwa as the finished product, I wanted to treat it like an ingredient. By slowly cooking it with shallots, garlic, soy sauces, honey, and a touch of vinegar, it turns into something surprisingly rich and spreadable. I know this recipe is probably arriving a little late for this year's Lunar New Year, but that doesn't really matter. Save it for next year. Better yet, bookmark it now so you don't forget. Use bak kwa jam as a spread... And while those tiny bak kwa baos sold in bakeries are delicious, they're often quite expensive for what they are. Making them yourself means you can be generous with the filling and make them exactly the way you like. Ingredients: (Make 1 jar) Rapeseed / Sunflower / Canola / Peanut Oil, 1 TBSP Shallots Finely Minced, 5 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bak Kwa Store-Bought / Homemade Finely Diced, 150g Blitz, 150g Light Soy Sauce, 2 TBSP Dark Soy Sauce, 1 TBSP Oyster Sauce, 2 TBSP Pure Honey, 2 TBSP Adjust To Preference ShaoXing / HuaTiew Wine, For Deglazing Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Cast Iron Skillet / Pan Food Processor Directions: Please visit my "Bak Kwa" page for the recipe. Prepare the Aromatics Heat oil in a skillet over medium heat. Add the shallots and season lightly with salt and black pepper. Cook until softened and translucent. Add the garlic and continue cooking until fragrant. Cook the Bak Kwa Add the bak kwa to the skillet. Using half finely diced and half blitzed bak kwa gives the jam a more interesting texture. Stir everything together until well combined. Add the light soy sauce, dark soy sauce, oyster sauce, and honey. Continue stirring until the bak kwa begins to soften and the mixture becomes sticky. Build the Jam Deglaze the pan with a splash of Shaoxing wine. Taste and adjust with more honey, salt, or pepper if needed. Continue cooking until most of the liquid has evaporated and the mixture resembles a thick jam. Turn off the heat. Add black vinegar and toasted sesame oil. Give everything a final stir. Allow the jam to cool slightly. Transfer into a sterilized jar and chill. The jam can be stored in the refrigerator for up to 7 days. You can use it as a spread or make some bak kwa bao. Please visit my "How To Make Bao" for the recipe. To Make Bak Kwa Bao Flatten a piece of bao dough into a round disc. Press and stretch the edges so they are thinner than the center. Place the bak kwa jam, 2 heaping TBSP, into the center. Pinch and seal the dough completely. Roll gently on the countertop to help seal the seam. Place onto parchment paper inside a steamer. Proof until noticeably puffy and roughly doubled in size, about 1 hour. Steam for 11 minutes. Turn off the heat and slightly open the steamer lid for 2 minutes before removing the bao. Allow to cool slightly before serving. Or make bak kwa bao... Tips Mix Two Textures Using half diced and half blitzed bak kwa creates a jam with more texture and bite. Beyond Bao The jam is excellent as: Toast spread Grilled cheese filling Sandwich filling Cracker topping Burger topping Fried rice flavor booster Make It Spicier Add chili flakes, sambal, or chili crisp while cooking for a spicy version. Better than any store-bought... Recipe Video:

Jump To Recipe Jump To Video Every now and then, a recipe comes along that feels almost too simple to share. This is one of them. I was staring at a packet of instant curry noodles and didn't feel like having soup. So I cooked the noodles, stir fried them with the seasoning packets, scrambled in some eggs, and finished everything with a sunny side up egg. The entire meal took less time than deciding what to cook. Yet somehow, it was exactly what I was craving. Growing up in Singapore, instant noodles were a staple in many households. They were quick, affordable, and always there when you needed a meal in a hurry. While the instructions on the packet almost always tell you to make a soup, plenty of people have discovered that these noodles work just as well as a stir fry. In fact, many famous noodle dishes throughout Southeast Asia probably started with someone looking at what they had available and making the most of it. This version reminds me of that spirit. Simple ingredients, simple cooking, and surprisingly satisfying results. What I love most about this dish is that it isn't really a recipe. It's more of an idea. Once you understand the concept, you can adapt it endlessly. Different noodle flavors, different toppings, different proteins, and different vegetables. The curry version happens to be my favorite because the seasoning clings beautifully to the noodles and creates a rich, savory coating. Add a runny sunny side up egg on top and you've got a meal that feels far more indulgent than it has any right to. Why The Dry Version Works Most instant noodle seasonings are packed with flavor. When diluted in a large amount of soup, those flavors become lighter and more subtle. By turning the noodles into a dry stir fry, the seasoning stays concentrated and coats every strand of noodle. The result is a dish that feels richer, more aromatic, and often more satisfying than the soup version. Bring a pot of water to a boil. Cook the instant noodles as per instructions. Do not overcook them. Drain the noodles and set aside. While the noodles are cooking, prepare the eggs at the same time. Heat a wok or skillet over medium heat. Add a little oil. Add 2 lightly beaten eggs into the wok and scramble until almost cooked. Remove and set the eggs aside. Add the cooked noodles. The heat has to be high, or the noodles will stick. Give it a quick stir fry. Add in the scrambled eggs and the seasoning packets from the instant noodles. Deglaze with a small splash of water. Toss everything together until the seasoning coats the noodles evenly. Continue stir frying until the noodles absorb most of the liquid. Transfer to a serving plate. Top with a sunny side up egg and scallions. Serve immediately. Other Instant Noodle Flavors To Try This technique works with almost any soup-based instant noodles. Some of my favorites include: Curry Noodles My personal favorite. Rich, aromatic, and perfect for stir frying. Tom Yum Noodles Tangy, spicy, and packed with citrus notes. Chicken Noodles Simple but comforting. Shin Ramyun Spicy, chewy, and excellent with eggs. Toppings And Add-Ins One of the best things about instant noodle stir fries is that almost anything works. Proteins: Spam Luncheon meat Hot dogs Bacon Leftover roast chicken Fish cake Shrimp Eggs Vegetables: Bean sprouts Cabbage Bok choy Carrots Mushrooms Frozen peas Scallions Garnishes Sunny side up egg Chili oil Fried shallots Crispy garlic Scallions Sesame seeds Kewpie mayonnaise Sriracha That's it. No fancy ingredients. No complicated techniques. Just a bowl of noodles that reminds me that good food doesn't always need a long ingredient list or hours in the kitchen. Sometimes the simplest meals are the ones we end up making again and again. Recipe Video:

Jump To Recipe Jump To Video After finishing the first few stir fries in my newly seasoned carbon steel wok, it was finally time to move on to something a little saucier. One of the reasons many people avoid tomatoes, vinegar, and stewy dishes during the first few cooks on a freshly seasoned wok is that the acidity can strip away some of the developing seasoning. By this point, the wok had already handled fried rice, vegetables, and noodles, so I figured it was finally ready for one of my favorite comfort foods: tomatoes and eggs. This dish, known as 番茄炒蛋 (Fan Qie Chao Dan), is one of the most beloved home-cooked dishes throughout China. Ask ten Chinese families how they make it and you'll probably get ten different answers. Some prefer it sweeter, some like it more savory, while others cook the tomatoes down until they become almost a sauce. What remains consistent is the combination of juicy tomatoes and soft scrambled eggs. It is inexpensive, nourishing, and made with ingredients that are often already sitting in the kitchen. My mum used to make this when I was growing up. We didn't have much, but somehow a few tomatoes, some eggs, and a bowl of rice could turn into a complete meal. Even today, whenever I make this dish, it brings me right back to those simple family dinners. There is nothing fancy about it, yet it remains one of the most comforting dishes I know. Sometimes the simplest recipes are the ones we return to most often. Ingredients: (Serve 4) Tomatoes, 3 Eggs, 4 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Granulated Sugar, Pinch Slurry, 1 TBSP Cornstarch + 1 TBSP Water (Optional) Scallions Coarsely Chopped, A Handful Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Prepare the Tomatoes Wash the tomatoes thoroughly. Using a small knife, score a shallow "X" on the bottom of each tomato. Remove the stems as well. Bring a pot of water to a gentle simmer. Add the tomatoes and cook until the skins begin loosening naturally. Remove and cool slightly. Peel away the skins and cut the tomatoes into rough chunks. Set aside. Prepare the Eggs Crack the eggs into a bowl. Season lightly with salt and black pepper. Beat until fully combined. Scramble the Eggs Heat a wok or skillet until hot. Add oil and swirl to coat the surface. Pour in the eggs. Using a spatula, gently push and fold the eggs as they cook. Remove them while still slightly soft and moist. Set aside. Cook the Tomatoes Add the tomatoes to the same wok. Season lightly with salt and pepper. Cook while stirring occasionally. As the tomatoes soften, use a spatula to break them into smaller pieces. Continue cooking until they become thick and jammy, almost like a chunky tomato sauce Add the garlic and stir fry until fragrant. Combine Everything Return the eggs to the wok. Gently break the eggs into rough chunks while mixing them with the tomatoes. If the tomatoes seem too watery, add the slurry and cook until slightly thickened. Add a small pinch of sugar to balance the natural acidity of the tomatoes. Taste and adjust seasoning if needed. Serve Transfer to a serving plate. Garnish with scallions. Serve immediately with steamed rice. Tips Use Ripe Tomatoes The riper the tomatoes, the sweeter and more flavorful the dish will be. Don't Overcook the Eggs Slightly undercooked eggs will finish cooking when mixed back into the tomatoes and remain soft and tender. Sugar Is Not For Sweetness A small amount of sugar helps balance the acidity of the tomatoes rather than making the dish sweet. Let The Tomatoes Break Down Don't rush the tomatoes. Allowing them to cook down properly creates the rich, comforting sauce that makes this dish special. Nourishing... Simple yet so comforting... Recipe Video:

Get the Book on Amazon Purchase the paperback or Kindle edition on Amazon. Or buy the PDF version and physical hardcover (free shipping) directly from Fat Dough for instant access. Why I Wrote This Book I didn’t write this book because I made it. I wrote it because I almost stopped. I work a full-time job. I get home around 7pm. I don’t film every day. I don’t cook every night. Most of my filming and cooking happens on the weekends. That’s when I batch everything. On weekdays, after work, I post. I edit photos. I write. Sometimes on the train. Sometimes late at night when I should be resting. I use whatever time I have. Not because it’s convenient. But because it matters to me. Not because I have extra time. But because I don’t want to live my whole life wondering what if. I’m not building Fat Dough full-time. I’m building it after hours and weekends, when I’m tired, when I don’t feel like it, when no one is watching. There were nights I stared at the screen and felt nothing. No ideas. No motivation. Just… exhausted. That’s the part nobody talks about. Not the filming. Not the posting. But the quiet moments where you question everything. This Book Exists Because of That This is not a book about going viral. It is a book about staying. In a world obsessed with speed, algorithms, and overnight success, I wrote this as a reminder that meaningful creation was never meant to be fast. I’ve spent years building without chasing trends, sponsorships, or applause. Not because I couldn’t. But because I didn’t want to lose myself in the process. What This Book Is About This book is built on real experiences: Burnout Failure Reinvention Gratitude Purpose It’s about: Showing up when things don’t work Building slowly without shortcuts Choosing integrity over numbers Because slow growth is not weakness. It’s sustainability. And sustainability is the only path that doesn’t break you. Who This Is For This book is for people who are: Working a full-time job but building something on the side Tired… but not done Not seeing results yet, but still showing up Trying to create without losing themselves If that sounds like you, you’re not behind. You’re just early in the process. - Quote from GaryVee Why I Wrote It I didn’t write this to teach success. I wrote it because I know how it feels to: Put in effort and see nothing Question if it’s worth continuing Feel like you’re the only one moving this slow You’re not. Most people just don’t talk about it. If This Resonates If any part of this feels familiar, you might find something in this book. No hacks. No shortcuts. Just clarity, perspective, and a different way to look at the journey. If this story resonates with you, you can support Fat Dough by purchasing the book. Available on Amazon Or buy the PDF version and physical hardcover (free shipping) directly from Fat Dough for instant access.

Jump To Recipe Jump To Video After posting my scallop and broccoli stir fry, someone on TikTok asked if the scallops could be replaced with another protein. To be fair, scallops are delicious, but they are not exactly cheap. That got me thinking about how my mum used to cook. She was always practical in the kitchen. If something was expensive, she would simply swap it for something more affordable without overcomplicating things. So I decided to make a chicken version that costs a fraction of the price while keeping the same clean and comforting style of the original dish. Chicken and broccoli is actually a classic pairing in many Cantonese-style stir fries. While broccoli itself is not traditionally Chinese, it became popular in Chinese restaurants around the world because it cooks quickly, stays vibrant green, and absorbs sauces beautifully. The technique of marinating thinly sliced chicken with seasoning, starch, and oil is inspired by the velveting methods used in Cantonese cooking. The result is tender, juicy chicken that stays moist even when cooked over high heat. What I like about this version is that it proves you don't need expensive ingredients to make a good meal. The chicken is the star, but the broccoli, carrots, garlic, and brown sauce all work together to create something that feels complete. It is simple enough for a weeknight dinner, budget-friendly, and comes together quickly. If you enjoyed the scallop version but found it hard to justify the cost, this might be the version you'll make more often. Ingredients: (Serve 4) Chicken: Chicken Breast Skinless Boneless, 1 Sea Salt, Pinch White Pepper, Pinch Garlic Powder, Pinch ShaoXing / Hua Tiew Wine, 1 TBSP Cornstarch, 1 TBSP Sesame Oil, 1 TSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Broccoli Florets, About 250g Carrot Thinly Sliced, 1/2 Garlic Finely Minced, 3 Cloves Brown Sauce Homemade, 175g Slurry, 1 TBSP Potato Starch + 1 TBSP Water Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the Chicken Slice the chicken breast lengthwise into halves. Using a knife held at roughly a 45-degree angle, slice the chicken against the grain into thin pieces. Transfer the chicken into a bowl. Season with salt, white pepper, garlic powder, and Shaoxing wine. Mix thoroughly and marinate in the refrigerator. Coat the Chicken Add the cornstarch and mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. This helps keep the chicken tender and creates a silky texture once cooked. Prepare the Broccoli Bring a large pot of water to a gentle simmer. Season the water lightly with salt. Add the broccoli and blanch until bright green and slightly tender, about 1.5 minutes. Drain and set aside. Cook the Chicken Heat a wok or large skillet over medium heat. Add the oil. Once hot, add the chicken in a single layer. Allow the chicken to sear briefly before flipping. Cook until lightly golden. Stir fry the chicken until nearly cooked through. Build the Stir Fry Add the carrots and stir fry until they begin to soften. Add the garlic and cook until fragrant. Return the broccoli to the wok. Toss everything together until evenly distributed. Add the Sauce Pour in the brown sauce and add the slurry. Stir continuously until the sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning if necessary. Finish the Dish Turn off the heat. Add the toasted sesame oil and black vinegar. Give everything a final toss. Transfer to a serving plate and serve immediately with steamed rice. NGL, this is actually better than the scallop version... This is perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video First off, no, this is probably not “authentic” in the strict traditional sense, but honestly, that’s perfectly fine. Lo mein itself has evolved differently depending on region, migration, and household habits. Cabbage, Carrot, Bean Sprouts and Reserved Bamboo Shoots... Some versions are very light and soy-forward, some are heavily sauced, while others lean closer to Cantonese chow mein territory. This version sits somewhere in between. More home-style, more wok-driven, and definitely influenced by the kind of cooking I grew up around. The term “lo mein” actually comes from the Cantonese word 捞面, which roughly translates to “mixed noodles” or “tossed noodles.” Traditionally, the noodles are boiled first, then tossed with sauce rather than aggressively fried until crispy. That’s what separates it from chow mein, where the noodles are often fried harder for texture. Over time, especially outside of China, lo mein became associated with takeout-style saucy noodles packed with vegetables and proteins. What I like about this dish is that it feels practical and adaptable. The vegetables can change depending on what’s in the fridge. The sauce can be lighter or richer depending on your mood. The important thing is the heat of the wok and the timing of the noodles. Once the noodles sit around too long after boiling, they turn sticky and clump together. But when everything comes together properly over high heat, the noodles soak up the sauce beautifully while still keeping that springy texture. Ingredients: (Serve 4) Egg Noodles, 250g Sea Salt, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Or Pork Lard Homemade Bean Sprouts, A Handful Cabbage Thinly Sliced, 1/4 Carrot Matchstick Cut, 1/2 Preserved Bamboo Shoots, 1 TBSP Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Scallions White Part, 2 Stalks Brown Sauce Homemade, 1/4 Cup Dark Soy Sauce, 1 TBSP ShaoXing / Hua Tiew Wine, 1 TBSP XO Sauce Homemade, 1 TBSP Black Vinegar, 1 TBSP Scallions Green Part, For Garnishing Equipment: Cast Iron Skillet / Carbon Steel Wok Sauce Pot Directions: Please visit my "Brown Sauce" page for the recipe. Please visit my "XO Sauce" page for the recipe. Cook the noodles Bring a pot of water to a simmer and season lightly with salt. Add the egg noodles and cook until just tender. Drain and set aside briefly. Important tip Try to time the noodles so they finish cooking while the vegetables are stir frying. If cooked noodles sit around too long, they can turn sticky and clump together. Prepare the wok Heat a wok or skillet over medium-high heat. Add oil and let it heat up properly. Cook the vegetables Add bean sprouts, cabbage, carrots, and preserved bamboo shoots. Season lightly with salt and black pepper. Stir fry until the vegetables begin to soften slightly while still keeping some texture. Cook the aromatics Add garlic, ginger, and the white parts of the scallions. Stir fry until fragrant. Add the noodles Add the cooked noodles directly into the wok. Toss immediately to combine with the vegetables. Important wok tip Keep the wok hot. If the heat is too low, the noodles may stick and become soggy instead of springy. Build the sauce Add brown sauce and dark soy sauce. Toss until the noodles are evenly coated and glossy. Deglaze and finish Add Shaoxing wine and stir fry briefly. Taste and adjust seasoning if needed. Turn off the heat and add XO sauce and black vinegar. Give everything one final toss. Serve Transfer onto serving plates. Garnish with the green parts of the scallions. Serve immediately while hot. Slurpicious... Important Wok Tip When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time. Recipe Video:

Jump To Recipe Jump To Video This is one of those dishes that instantly reminds me of home. My mum used to make mee tai bak stir fry whenever she wanted something hearty but quick to put together. A bit of fish cake, Chinese sausage, eggs, vegetables, and whatever sauce was already sitting in the fridge. It was never overly complicated, but somehow the chewy noodles soaked up all the flavors beautifully. The version here pushes it slightly further with XO sauce, giving the dish an extra layer of depth and savoriness. Mee tai bak, also known as mee tai mak or 老鼠粉 (rat tail noodles), has roots in Southern Chinese cuisine and became especially popular in Singapore and Malaysia through hawker culture. The noodles themselves are short, thick, and chewy, sitting somewhere between noodles and pasta. Traditionally, they are often stir fried with soy sauce or served in soup. In hawker stalls, wok hei plays a huge role, which is why a hot wok is important for this dish. What I love about this stir fry is how balanced it feels. The sweetness from Chinese sausage, the slight smokiness from the wok, the crunch from bean sprouts, and that little hit of XO sauce at the end. It’s comfort food more than anything else. If you already have XO sauce in the fridge, this is honestly one of the best ways to use it. Ingredients: (Serve 4) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + 2 TBSP Or Pork Lard Homemade Eggs Lightly Beaten, 3 Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrot Finely Diced, 1/2 Chinese Sausage Thinly Sliced, 1 Fish Cake Finely Diced, 1 Garlic Finely Minced, 3 Cloves Fresh Mee Tai Bak, 420g Brown Sauce Homemade, 1/4 Cup Dark Soy Sauce, 1 TBSP XO Sauce Homemade, 1 TBSP + 1 TBSP Bean Sprouts, A Large Handful Scallions Sliced Into Sections, 2 Stalks + More For Garnishing Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Cast Iron Skillet / Carbon Steel Wok Directions: Please visit my "Brown Sauce" page for the recipe. Please visit my "XO Sauce" page for the recipe. Prepare the eggs Heat a wok over medium-high heat and add oil. Pour in the beaten eggs and scramble gently until almost cooked through. Remove and set aside. Cook the aromatics and vegetables In the same wok, add more oil. Add onions and season lightly with salt and pepper. Stir fry until softened and translucent. Add carrots and continue stir frying until slightly softened and the onion is lightly caramelized. Add Chinese sausage and fish cake. Cook until lightly browned and aromatic. Add garlic and stir fry briefly until fragrant. Cook the noodles Add the mee tai bak into the wok. Toss well over medium-high heat. The wok needs to stay hot or the noodles may stick. Build the sauce Add brown sauce, dark soy sauce, and XO sauce. Pour in about 1/2 cup of water to loosen everything and help coat the noodles evenly. Continue stir frying until the sauce thickens slightly and the noodles absorb the flavor. Finish the dish Add bean sprouts, scallions, and the scrambled eggs back into the wok. Toss briefly until everything is heated through. If the noodles begin sticking, add a small splash of water and continue tossing. Final seasoning Turn off the heat. Add black vinegar, toasted sesame oil, and another spoonful of XO sauce. Mix quickly to combine. Taste and adjust seasoning if needed. Serve Transfer to serving plates and garnish with more scallions. Serve immediately while hot. Nostalgic and yummilicious... Important Wok Tip When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time. Tip Mee tai bak is actually very forgiving. You can use almost any ingredients you have on hand: different vegetables different proteins leftover roast meats mushrooms seafood tofu The concept remains the same. A hot wok is extremely important. If the wok is not hot enough, the mee tai bak will stick and turn mushy instead of lightly charred and chewy. Another important trick is adding a splash of water during stir frying. Mee tai bak absorbs liquid very quickly. The added water helps the noodles plump up while preventing them from sticking to the wok. As the liquid reduces, the noodles will soak up all the flavor from the sauces beautifully. This is one of those dishes where technique matters more than exact ingredients. Once you understand the rhythm of the wok, you can freestyle the rest. Recipe Video: