[{"data":1,"prerenderedAt":102},["ShallowReactive",2],{"video-bzr4qn":3},{"video":4,"relatedVideos":65},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":49,"channel":62},1013826,"bzr4qn","Qb9_GkMNKU8","The Exact Ingredients P.F. Chang's Uses in Their Legendary Chicken Lettuce Wraps (Copycat Breakdown)","Jason Farmer reverse-engineers P.F. Chang's most popular dish with restaurant-accurate ingredients, including the brand-specific oyster sauce, mushroom dark soy sauce, and dehydrated garlic they actually use in-house. The video covers every component from scratch: the umami chicken sauce, the signature special dipping sauce, homemade chili oil, hot mustard sauce, and crispy fried rice noodles. Ideal for home cooks who want to recreate the full restaurant experience at a fraction of the cost.","PT13M37S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25],"weeknight dinner","chili oil","wok cooking","umami","stir-fry","make-ahead","dipping sauce","gluten-free option","restaurant recreation","copycat recipe","Chinese-American","low-carb option",[27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48],"Ground chicken (8 oz)","Michiu cooking wine","Lee Kum Kee Panda Brand oyster sauce","Lee Kum Kee mushroom dark soy sauce","White sugar","White pepper","Dehydrated shiitake mushrooms","Sliced water chestnuts","Iceberg lettuce","Rice vermicelli (rice sticks)","Dehydrated minced garlic","Lee Kum Kee pure sesame oil","Scallion whites","Lee Kum Kee low sodium light soy sauce","Unseasoned rice vinegar","Huy Fong chili garlic sauce","Chinese hot mustard (prepared or powdered)","White vinegar","Sichuan chili flakes","Dried Chinese black beans","Minced ginger","Neutral vegetable oil",[50,56],{"id":51,"name":52,"slug":53,"emoji":54,"color":55},315,"Asian Cooking","asian-cooking","🍜","#E8553E",{"id":57,"name":58,"slug":59,"emoji":60,"color":61},157,"Copycat Recipes","copycat-recipes","🍴","#E63946",{"name":63,"slug":64},"Jason Farmer","jason-farmer",[66,75,86,94],{"id":67,"code":68,"youtubeVideoId":69,"title":70,"description":71,"youtubeDuration":72,"youtubeIsShort":11,"contentType":12,"channel":73},1013815,"6abksr","xvIiCTnL-b0","Why Thai Restaurants Blend Two Rices — And the Secret Seasoning Sauce You're Missing","A deep-dive into making authentic Thai takeout-style fried rice at home, covering the surprising case against using pure Jasmine rice, the role of Golden Mountain seasoning sauce, and pro techniques like baking soda-tenderized chicken and caramelizing soy sauce directly on the wok. Perfect for anyone who's wondered why their homemade version never tastes like the restaurant.","PT12M55S",{"name":63,"slug":64,"avatar":74},"https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":11,"contentType":12,"channel":82},1017563,"m6mmn2","Z8qccO_aUoo","One-Pan Japanese Caramel Pork Cutlets with Tonkatsu Sauce and Miso Slaw","Marion Grasby shares a quick weeknight Japanese-inspired pork cutlet recipe built around a sticky caramel pan sauce made with tonkatsu sauce, brown sugar, mirin, and chicken stock. The pork is seared, oven-finished with nashi pear, then topped with a reduced glossy sauce and served alongside a crunchy miso sesame coleslaw. Perfect for anyone who wants bold Asian flavors with minimal cleanup.","PT4M52S",{"name":83,"slug":84,"avatar":85},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":87,"code":88,"youtubeVideoId":89,"title":90,"description":91,"youtubeDuration":92,"youtubeIsShort":11,"contentType":12,"channel":93},1013814,"vnmetc","wGCZqnyxQrY","Why PF Chang's Honey Chicken Has No Honey: The Alkaline Brine & Double-Fry Method Explained","Jason Farmer breaks down the actual techniques and ingredients behind PF Chang's Crispy Honey Chicken, including a surprising reveal that the honey sauce contains no honey. He covers the alkaline soy brine for ultra-tender chicken, a flour-cornstarch-egg batter, and a double-fry method not used at the restaurant but recommended for home cooks to maximize crunch.","PT10M17S",{"name":63,"slug":64,"avatar":74},{"id":95,"code":96,"youtubeVideoId":97,"title":98,"description":99,"youtubeDuration":100,"youtubeIsShort":11,"contentType":12,"channel":101},1017740,"gl0iek","1YfkvZpWF7I","Why Chicken Pho Beats Beef: Marion's Charred-Aromatics Broth Method","Marion Grasby walks through her Vietnamese Chicken Pho from scratch, showing how charring onion and ginger with star anise and cinnamon creates a deeply fragrant broth. She reveals the key technique — a gentle one-hour simmer that keeps the chicken moist and the stock crystal clear. The video covers seasoning, noodle cooking, and how to build a finished bowl with fresh herbs, lime, and chili.","PT6M7S",{"name":83,"slug":84,"avatar":85},1778181064798]