HOW TO KUNG PAO Chicken, Shrimp, or Tofu
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- เผยแพร่เมื่อ 6 ต.ค. 2021
- Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit cen.yt/VerbEnergyBrianLagerstrom to try Verb Energy Bars in 4 flavors for only $0.95
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RECIPE
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▪1lb or 1/2kg boneless skinless chicken thighs
▪100g or 5tbsp high smokepoint oil (avocado, canola)
▪60g or about 1/3c roasted unsalted peanuts
▪Pinch salt
▪2-3 strong pinches pepper
▪pinch red chili flake
▪15g or 1 1/2Tbsp ginger, grated/minced
▪10g or 1-1 1/2Tbsp garlic, grated/minced
▪5g dried chile de arbor (or about 6-8 chiles)
▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot)
▪75g or about 1 med red bell pepper, chopped into 3/4" or 2cm pieces
▪75g or about 1/2c celery, cut into 3/4"/2cm pieces on bias
▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons
▪25g or 1 2/3Tbsp chicken stock (or water)
▪75g or 4 1/2 Tbsp soy sauce
▪25g or 2Tbsp dark brown sugar
▪25g or 1 3/4Tbsp Chinese black vinegar
▪25g or 1 3/4Tbsp mirin
▪20g or 1 1/2Tbsp sesame oil
▪3g 1 heaping tsp cornstarch
Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside.
Cut chicken into 1" or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop).
Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil.
Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now.
Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice.
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SHRIMP KUNG PAO
Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain.
Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired.
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TOFU KUNG PAO:
Dry block of extra firm tofu very well. Cut into 1" or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp++ oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan.
#kungpaochicken #kungpaoshrimp #kungpaotofu
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Thanks to Verb for supporting my channel. Visit cen.yt/VerbEnergyBrianLagerstrom to try Verb Energy Bars in 4 flavors for only $0.95
Thanks to the mid-roll salespitch for supporting my thumbs down.
I’m happy to support content creators. Nice job Bri, excited to make this!
I use verb, too. I’m not much of a caffeine guy so a bar with my lunch is just enough to finish the afternoon
As a Chinese, I must say the method of preparation deviates significantly from the authentic version. While it's a good effort in understanding the Chinese culinary culture, or even innovation perhaps. I must say this is not an accurate recipe for kung pao chicken -- many essential details and indispensable ingredients were left out, while some ingredients, like bell pepper, should have never been used. The result, therefore, certainly does not facilitate an adequate appreciation of the Chinese culinary culture. As such, I recommend anyone who is interested in better understanding the making of Kung Pao chicken (宫保鸡丁) to check out this video: @. Good luck, and I look forward to seeing a more incredible video from you, Mr. Brian. Thank you
Yeah, your sponsor made it so you couldn't buy the sampler and another pouch and pay only 1 shipping cost, so lost sale. Why do they have to be difficult?
27 years of marriage. I love Asian cuisine, my wife does not. Kind of a bummer. I made this dish last night when we had friends over exactly as Brian described. My wife said later "I would eat that any day that was fantastic." Wife a convert now. I can hardly believe it. She even said it again this am. So psyched. Thanks Brian.
Excellent recipes and demonstrations. I have just one tip. I love sesame oil and it goes perfectly with Kung Po dishes. But you should not add it to your sauce and then heat everything. The direct heat kills much of the exquisite sesame flavor. Instead, omit the sesame oil from your sauce and do everything else exactly the same as you've done. But just before you're ready to serve the Kung Po dish over rice, add a couple of splashes of the sesame oil cold into the dish and stir briefly. The flavor of the sesame oil will be more pronounced for a truly savory experience.
Oh yes 😊
The Sichuan buzz is real! Not enough people are out there cooking with Sichuan peppercorns. Keep up the good work, Bri. Loving all the content you been putting out and all recognition you are getting.
Thanks a lot for watching.
@@BrianLagerstrom I have had the peppercorns in Hong Kong and to my taste buds it was the world's worse thing ever in the history of the universe. It's in the same realm of cilantro. I can eat ground coriander every day, but fresh chopped cilantro tastes like soap to me.
@@rodewerk5034 I have that with avocado xD And nothing can kill that awful soapy taste for me - even when I made sushi with avocado and A LOT of wasabi - I still felt soap through xD
Schezwan
@@rodewerk5034 if u knew how to use it:) This spice is unique to China. I mean, people in Asian countries share many spices. But Sichuan peppercorns are only used by the Chinese. As you can imagine, this spice makes pickles and is very harmoniously seasoned with all kinds of meat.
Loved this Kung Pao today and enjoyed your new Q&A. Thanks to you and Lauren for all the great work.
Brian’s skills, narration and products are so mesmerizing. Thank you!
I made this with shrimp tonight for dinner. You have made me look like a genius in the kitchen again! My husband said it was phenomenal. It was!! He said it was better than any kung pao shrimp we've ordered anywhere(including very good Szechuan restaurants in San Gabriel, CA--kind of the epicenter of Chinese cuisine in Southern, CA). Their versions, while pretty tasty, are usually floating in chili flavored oil. My husband wants me to cook this for our spice loving friends asap. Thank you!
Love this! Thank you for sharing.. I also love how you give us alternative ingredients if we can’t find something. Top video! 🙌
You made it look so easy 🤤
I love you both. 100% no homo.
That’s because it’s really easy.
@@bob22222222222222100 yeah, it's truly simple
You are the best! Great demonstration of technique. My husband is gonna be so pleased when I make this for him. Thank you.
You keep killing it with these videos B man. I keep recommending you to my fellow cooks as the best up and coming food channel on TH-cam.
Thanks so much! Appreciate you
I can’t get enough of these outro dance sessions. Loving the vids and recipes!
I just made this, it was absolutely fantastic.
Thanks man!!!
So much fun to watch. You, the food, the talent. Thank you
Thank you for watching
Easily my favorite watch every week. Keep them coming.
Thanks my Troy
Looks so amazing!!! I’m going to try it one day for sure especially the tofu one
Looks great! Reminds me how I make noodle “wok” (not really a wok in my case and not sure about authenticity, but tastes great).
You can go wild with sauces here. My favorite mix now - Lao Gan Ma (chili flakes with oil - super savory), soy sauce and Worcestershire.
And yeah, Sichuan pepper adds a lot of taste.
Brian, you killed it! I'm always a fan of doing some sort of wok/chinese/thai thing once or twice a week. It adds variety and flavor to the weekly menu. And it's a pile of fun, once you figure out the wok (high heat) & sauce basics, then it's tons of vegetables. All good. Loved this video, thank you. Deeee-Lishus.
THANKS - - ONE of my favs... can't wait to check it out!!!
Great recipe! Made it last night with tofu, family loved it!
This dish has become a weekly thing …. It’s aaaaaaamazing. Thanks, Brian!!!
Love the rice cooker. Thanks for the recommendation!
Thank you for showing this dishes.
Absolutely my favorite choice for take out. But now I need to try it at home.😊👍 thanks Bri
I hope it hits!
Your content is incredible! The addition of humor really amps up the entertainment factor also. Love what you're doing! Could I request a warm and cozy spicy chicken and beans, winter soup type recipe? Your chili video was amazing and I'd love to see what other soups you can whip up! Thank you for making such awesome recipes and content! My husband and I are huge fans! :)
Most underrated chef on TH-cam. Love the content, recipes, and dance in every video.
Thanks Nick!
I made this tonight! Super easy, super good, super satisfying with so much flavor!
Your super!
Loved the video and recipes Bri. All 3 versions look amazing. BTW - Pork works quite well also. 😋🤤😋
Great work Bri! One of my faves too!
That looks delicious I can't wait to try it!
I love this channel. This is like the perfect dinner at home date night recipe. Thanks!
Thank you for watching!
Digging your channel, my friend. Very crisp. Digging the formal technique, detailed explanations, humor, and at home twist. Merci beaucoup.
Made this tonight with the sichuan peppercorns and it’s a total game changer. Also the sauce is so good! My new fave!!
Look so yummy. I think I will make that for dinner tonight. Thanks for sharing
Tasty, appreciated the 3 versions ty
Suggest U marinate chicken with 1 tbs soy sauce, 1 tbs corn starch & 1/2 tsp baking soda. Corn starch helps seal in juices & baking soda keeps chicken super tender. Also I use a separate "coffee" grinder spices, in this case the peppercorns.
Thank for giving another dinner idea 😍
I like you and your show so much that I’m actually learning the metric system.
I’ve made this dish four times now and has become part of the regular dinner rotation. The first time I used too much Sichuan pepper and I didn’t smash it enough. I’ve subsequently used less and smash it good with a mortar & pestle. It is integral to the dish though and Brian isn’t kidding when he says to use it in moderation! A delicious dish.
I was smashing it like he showed, but it wasn't really doing the trick so I also pulled out the mortar and pestle. Worked great!
Your videos are so good keep it up!
Looks awesome once again Brian, I'll finish watching when I get off! Keep killing it 🔥👊
Thanks so much for watching
Thank you for the great variety chef!
Of course thanks for watching
I’m definitely trying this dish bc it is also my fav Chinese food!!!
You really should have more subscribers. I’ve made 4 of your recipes and they’ve all been bangers!
Regularly cook with red and green Szechuan pepper corns. Totally love them now. Great vid.
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Great recipe. Think I'll make this Saturday night.
I just made this tonight with shrimp. It was so amazing. We ate it in minutes
This is so good. Made the Kung Pao Chicken. 😊 Thank You
This is great! I also dig Kung Pao and haven't made it at home because I don't have a wok. I look forward to giving this recipe a try!
Good luck! Woks are great but I try to keep my tools to a min.
I'm actually enjoying the sound effects, they're kinda fun.
Love Kung pao chicken. Thanks for the recipe 👍
Sweet, will definitely try this. Also, followed your Cuban sandwich recipe exactly (including the bread) a few weeks ago and it turned out so good! Thank you!
So happy! Thanks for trying!
It's my favourite ever Chinese dish!
I hope you like it!
After my first experience with real Sichuan peppercorns at a restaurant in Boston’s Chinatown, I became hooked on them-its a whole new world of flavor. I bought a bag and brought them to work at our wood shop in Rhode Island. After evangelizing about them to my co workers some of the braver employees tried them. It was a whole shop of people making weird faces and generally freaking out, with this one guy, a big 6’5” lumberjack dude walking around in circles in the parking lot spitting and drooling. He had taken a whole mouthful to be tough. It was priceless! Used correctly, they are a revelation. Sichuan cuisine is one of the most amazing-thanks for getting the word out!
Found myself a Friday lunch to make. I find the air fryer to be very helpful for tofu related stir fry, you give the 15 minutes you gave it here (even with some sauce at the first place) and it comes out crispy on the outside and soft inside.
Thanks will be making this very soon 😋
Hi Brian. I made this last night and it turned out real good! I've been looking for a use for that black vinegar I bought for reasons unknown and it'll get used in stir-fry's more often. Thanks, really enjoy the channel. As a pretty enthusiastic home cook, I really dig your stuff for new ideas and you've taken my bread game from zero to hero. Much appreciated!
Thanks for trying
Thank you for properly cooking the tofu. Makes a huge difference.
All your videos are sooo good
Thanks for this video :) Me and my wife are going to cook this together tomorrow
Bri-Boy with another slam dunk. Made this tonight and it came out great. The wife suggested throwing in some pineapple next time to really ride that sweet and sour vibe, which sounded like it could be a fun modification.
Anywho, this cannel has never failed to impress with any recipe I've tried. Keep 'em coming!
Fantastic,always different and always tasty 😋🇿🇦
Made the pork chops for hubby. He loved them and that sauce made my kitchen smell so good! Time to get my wok out! Thanks for another great recipe Brian! 👍🏻❤️
Thanks for watching! Glad you gave the chops a try!
George likes his chicken spicy.
Thanks Bri for another banger
Good recipe, thanks.
Thanks Brian, I will try this. Looks delicious. Thanks for the recipe :)
Thanks very much for watching
Such a nice recipe! I have a bunch of different takes on kung pao in my list, but your demonstration and grams are the best 😍 gonna save it and watch when cooking from now on! Also, please make more Asian recipes, I personally would like a Tom Yum 🤤
Amazing! Amazing! Amazing! We subbed snow peas for celery.
Flavor does not get neglected here! ❤
Wow! All other cooking TH-camrs had me convinced I needed a wok and gas stove for this. Thanks Bri!
If you have a nice wok it will be great too, but I try to keep my kitchen Arsenal pretty small. A big non stick does 75 percent of my cooking. Thanks for watching!
I'm going to have to give the shrimp a try. It looked so good
Best recipe for Kung Pao on the internet hands down
great recipe, it's super easy (barely an inconvenience), I've made it a few times and everyone loves it. The small change i make is that I like to add a pinch of MSG to the sauce.
i love the vids! keep it up m8
My man!!! Thanks for sharing a vege option 💪💪💪
Really appreciate the vegetarian alternative Bri!
yesterday i made the juicy glazed chops
this evening i plan on making the chicken ceasar salad
now i know what i will cook next week !!
Thank you for the cooking ideas and inspiration Brian ! Cheers !
Just made this again last night. I was out of bell pepper (rare for me) so i added some carrot that i wavy cut super thin on my mandolin. I also replaced about a third of the soy sauce with dark soy sauce (ever used it Bri?). I only realized this morning that bell pepper doesnt belong in kung pao anyway, so win win. Though this recipe may stray pretty far from traditional kung pao, as someone who is just starting to delve into Chinese cooking there are some great lessons in this vid, such as frying the roasted peanuts, and using schezwan pepper and black vinegar. I actually preferred it with a little carrot instead of bell pepper. Thanks again Bri.
Souped up recipes will hear about this. She will be and fierce dragon. You are stepping on her toes now.
Looks amazing will be cooking this really soon
I hope you do!
Made this yesterday in my new steel wok and it was amazing. Thank you for the recipe with excellent ingredients. Too many Chinese recipes online use so many bland substitutes that results in generic uninteresting flavors. This was the polar opposite of bland.
My favorite Szechuan dish
You got a new subscriber at 6:41 . Explaining what is the Chinese Black Vinegar and what to use instead of it . Good touch gonna make this tomorrow.
Looks Amazing Bri! thanks for the Tofu version! My Vegetarian partner will love this :)
I second this sentiment! Looking forward to making this soon! :)
Made your magic here!! Yum!!
"'I'm on high heat.' -Pan" slayed me.
Very easy to make it 😋😋
B-Man you have kung-pao-ed my belly! Made it tonight for my wife and I, and Oh so good! Just right for serving two, with lunch-overs tomorrow. Thanks for sharing.
Great recipe 👍
Rice and Chicken, with peanuts.
Cool
Pretty good recipe 👍
Love this 🙌
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way.
Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
; )
Super tasty! Have made this twice, find myself craving it. 2nd time is used chicken breasts instead of thighs- also delicious!
Love your recipes, but this one is such a hit, especially with Sechuan pepper. I used to live in London where my favourite Sechuanese place served Kung Pao with something I couldn't put my finger on, and after this recipe I learned it was the Swechuan pepper. As I don't live in London anymore, and none of local Chinese places use this ingredient, every time I cook this Kung Pao, it takes me to London :)
Black vinegar is a must for soup dumplings 🥟
I have been searching for a good shrimp teriyaki recipe and I stumbled upon your kung pao recipe. I gave it a try and it was sooo good!! So I am begging you...Please, please, please do a chicken / shrimp teriyaki recipe. After tasting your kung pao I know I can trust your teriyaki recipe.
Just made this bad boy exactly as shown... another winner. The Szchuan peppers were yummy, kind of like a more floral more punchy black peppercorn. I had a little stock ready to go, but mine was saucy enough without it. I made the chicken, but I am interested in trying the tofu version sometime.
Great videos! You should check out the Hestan non-stick pan. Just got one and it’s game changing. The texture is “rougher” and oil “sticks” to the surface like it does on stainless or carbon steel. Proteins also stick a tiny amount to the surface to form a good sear but release very easy. Also, liquids don’t seem to pool and steam like they do on usual non-stick coatings. Finally, it’s metal utensil safe. I’ve used a bench scraper for smash burgers and had zero scratching.
It seems to be the best of both worlds. I live full time in an rv so I needed the ease of cleaning. I tried a few other non-stick pans of all price ranges and this one is the closest I’ve come to traditional steel and carbon steel while still being a breeze to clean.
General Tso's chicken next please 😁