Ingredients used

I've been receiving alot of reader questions concerning the brands of sauces/ingredients that we use. So I've decided to make a post listing our favorites. Also, know that all the ingredients we use in the Kai recipes are gluten/wheat free.

These are our current favorites:

Sauces:
Soy sauce= Nuoc Tuong Chay Soya Sauce made by Flying Horse (real soybeans, no wheat or MSG)
Hoisin sauce= Dynasty brand (gluten free, MSG free)
Oyster sauce= Panda Brand from Lee Kum Kee, oyster flavored sauce (wheat and MSG free)
Sesame oil= Kadoya pure sesame oil (avoid the sesame oil blends)
Rice vinegar= Kame brand
Rice cooking wine= Kame brand

Meats:
Chicken thighs for all chicken dishes. Thighs are much more tender and can tolerate being over cooked better than breast meat.
For beef, the chef recommends flank steak with the next best cut being chuck. Avoid top round or bottom round cuts.