How to Make Authentic Chinese Kung Pao Chicken
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- เผยแพร่เมื่อ 23 เม.ย. 2017
- Recipe - together with a detailed description of the ingredients, technique, and flavor profile is available in full over at reddit, in /r/cooking:
/ recipe_how_to_make_aut... - แนวปฏิบัติและการใช้ชีวิต
Man this chanel has come a long way. I'm so glad you guys keep these older videos up :)
Such a weird way to say that this video sucks lol
yes it has. Im really proud of them :) And I still love this version of the dish
@@Fisumestari it does suck, hahahaha. we can't believe more than 150k people have watched it.
I understand why you feel that way, but this video is a great balance of produced and raw. It's like listening to the demo tapes of your favorite band.
@@ChineseCookingDemystified we are faithful and loyal fans 🙏
Please write your own book, with the depth and obsession that you make your videos please. You're both amazing. Thank you :) (with links to your videos too :) )
AMERICA NEEDS THIS BOOK.
Yes, chicken thighs. Not only does the meat not dry out like the chicken breast, but there's more flavor there than the breast.
I really only use chix breast in curries, other than that thigh all the way.
@@gregdubya1993 Really? In curries I simmer the chicken for a bit, and that might overcook and toughen them a bit.
I still can't believe that this channel hasn't gotten to over 1 million subscribers yet! In my opinion, there are millions of Americans and European people and also Australians who would love your channel! Your channel is really inspiring and I can't get enough of it!
Fabulous, now I can make it at home. It's a dish I have given up on from my local take outs as what they serve resembles chicken and mixed vegetables (carrots, green peppers, celery, corn etc ) in a bland brown or grey sauce that sometimes has a few peanuts, absolutely no spices or signs of chilis.... Now you've shown how easy it is to make it's back on my menu, Thank you.
Your narration has come a long way from this video till now. Keep up the good work.
You guys have the best cooking show on TH-cam
Sir you have come a long way in the style and presentation of your videos and you cooking methods! Covid lockdown here in Melbourne, Australia (week 4 of 6)...what better way to learn something new and drive away boredom than watching every single CCD video, in order!
I appreciate how this is broken down into easy to understand chunks, narrated very well.
Haha cheers thanks, I sort of winged this narration... I stand by this recipe though any day of the week
Recently discovered your channel and I really love what you are doing. Thank you for sharing the recipes of my childhood.
Cheers! Found yourself under our old Kung Pao video, haha. I think I wanna redo this one at our one year mark with a couple different variants :)
Congrats on the 6 years! Time flies!
Really cool video, the commentary is nice. Good job man !
I love watching your videos! Warm greetings from Holland :)
Need a jet burner that you can use on the balcony? 2 words. Turkey Fryer. That's what I use when I cook Chinese and it works AMAZING!!!
Please first check your HOA rules / Lease Agreement to see if cooking on your balcony is allowed. You really do NOT want to get caught on this.
Thanks for your videos. We love your videos here in Iran 🇮🇷
Every American-Chinese restaurant needs to watch and learn from you. :) Outside the Chinatowns of America, we suffer with 'adaptations' of the original recipes that never should be plated!!!
thanks for the video! the cooking took some time, because i was really unorganized, but it turned out really nice! (though i think 1tbsp of sugar would have been enough)
Would love to see a video on marinating different meats for stir fry’s, like go-to marinades that are used. I know you’ve covered some in certain recipes but would be great to have a ‘marinating guide’.
Thanks! Really loving your videos!
Cheers! We have a bit of a discussion of seven common marinades in the written post on fried rice: www.reddit.com/r/Cooking/comments/79vbrf/recipes_how_to_make_basically_any_fried_rice/
Chinese Cooking Demystified that’s brilliant and just what I was looking for! Thank you and again LOVE your videos 😊
i dont actually like chinese food much but goddamn if im not gonna watch this whole channel and think about how delicious the food looks the whole time
Been loving your videos...would love to see some homemade noodle recipes :)
Cheers! We got some noodles in the Wonton noodle video... we've got some more handmade dim sum sorta stuff on the way :). The lanzhou style handpulled noodles are a long term goal, but damn those are hard lol
That looks delicious 😋🤤
I really like your recipes, I'll definitely have to try this one soon! I love the taste of doubanjiang and I'm not a fan of Szechuan pepper and often they're used together so I'm glad to see this recipe! 😊
I don’t like the numbing affect from Sichuan peppers, so I will try this recipe! Thanks!
Good stuff brother!
Thanks for showing us this. I'm trying to cook everything at home now -- especially CHinese. It's just too expensive to go out anymore. We've almost quit -- other than fast food like McD's.
What can be used as a substitute for cooking wine?
Look very delicious 🤤😋 live different kind of chinsefood
You were confident on the first video. That is nice.
nice vedio ,more like north...
liaoning ,👍 , ohh boy it goes very good with chilled tisngtao
Yep, exactly. Planning on doing a video for the classic Sichuan version next month :)
EDIT: New and improved Kung Pao chicken video here: th-cam.com/video/yt-pyFj2t2g/w-d-xo.html
Oh man, we've only been doing this for a few weeks now and I'm already sort of embarrassed by the quality of this video. In any event (1) the recipe's alright, but that video and narration is pretty bad, huh (2) I think I was pushing the limit a little bit by labeling it 'authentic'. This is a copycat of a Kung Pao chicken from a joint that I used to eat at in Beijing, which if you notice ain't exactly in Sichuan. This one's good... but one of these days we'll do another video making the Sichuan version together with the Guizhou version (the Guizhou version uses pounded red chilis and is quite spicy).
Yeah. Sichuan Kung Pao chicken is amazing. The sichuan peppercorns and the chili oil really bring it to life. One trick I picked up is to add the black vinegar right at the very last second so it keep its power.
everyone starts somewhere, and your videos now are awesome and well edited. =)
Chinese Cooking Demystified is this a real authentic dish? I always thought it was only in Chinese-American dish like for Panda Express etc...
+Abigail Bryant Yep! In Mandarin using the modern pinyin system of romanization it's called 'Gongbao Jiding'. It's originally a Sichuan dish, but is quite popular in the north of China as well.
Yeah, you got much better and more confident but still, you should never feel embarassed of your humble beginings. Man, not everyone on youtube gets 100k+ views on their first, heck, every videos so, you must've done something right, right? :D xie xie
I don't like using seed oils in cooking. Is it appropriate to make all of these proper Chinese dishes with lard or something else?
Morreeee chinese chicken recipes..pleasseeeee.
What stove is that?
Why are egg whites in the marinade, and you have trash them off after frying?
nice recipe but i cant open your link to get the recipe, and i request to you for make spicy sour noodles hehehehehe♥
Hi, not sure if you’re still doing dishes, I’m English but have been doing for 30 plus years a dish we call “twice cooked pork” it’s been a family and friends favourite for years. I’m not going to just bob it on here but it’s not exactly a secret either. If you’re interested give me a reply. I can see similarities between the two but I think I’ve tweaked it enough to put my mark to it. Thanks for your imput though Dave
We're gonna do twice cooked pork soon~
You can tell by his cooking that this video was made before he got married
I just made Pao McCartney, so don't expect any more tunes outta that guy ...
Look at house clean and new that stove is compared to the more recent videos.
this is where it all started
I love your videos and attention to detail with ingredients and quantities, with that said I was disappointed in the lack of detail in this video. The "somes" and "a littles" kinda tripped me up compared to your other videos but it was a good video none the less. I sought you out because I just saw a recipe of this dish on TV and I wanted to see how it compared to you and for the record I will be using your recipe instead of the one I watched.
Im sure this is good but you must have Sichuan pepper corns in an even remotely authentic King Pao.
Yeah this version's a 'Northeastern-style' Kung Pao if that makes any sense, basically copying what you'd usually get in Beijing. Coming up for the one year anniversary of this channel we'll do the original Sichuan-style, this style, plus a fiery Guizhou style that uses fresh pounded chilis.
Just checking, but is King Pao the version prepared for royalty?
so Sichuan peppercorn is a must? I don't know if I can get it in my country.
Is there any other name it known for?
As someone who has always strongly favored authentic regional seasonal chinese cuisine over the americanized faux-chinese "takeout" cuisine we've unwittingly mistaken as the former, it came as a shock just now to see that Kung Pao Chicken is actually authentic rather than faux chinese. 😳
If you're making the authentic Sichuan version, be sure to get "facing heaven chilis (chao tijan jiao), the real deal for Sichuan cooking. And use a good handful per portion.
Hooked on your channel ... (this was good, and they're getting better).. In my ignorance I'm really surprised that egg-white marinaded meat would be fried in oil that hot. I've only ever seen egg-white and cornstarch used for 'velveting', (poaching in warm oil until nearly cooked, draining, and setting aside to be stir-fried later, no rinsing needed). Everything tells me that would be nicer. You're going to tell me I'm wrong. (I hope). Just checking.
So in Chinese stir fry we usually precook the ingredient in oil in a higher heat for a shorter period, call it "running through oil". Marinate can be different but the "running through oil" method is basically the same though, so is not just "velveting". :)
if you watch the chinese kitchen videos, you see most ingredients (even egg coated) quickly get deep fried in oil much hotter than in this video.
The best KPC I've had was actually at a Taiwanese restaurant in the States. The second best is what I made. Otherwise everything else is full of nonsense like broccoli, baby corn, water chestnuts, etc.
Why do you add the egg whites to the chiken?
It is a traditional way. I think it is just messy and does not really do anything. I avoid the egg in the marinade and I do not think I am losing out
No salt or soy sauce in the chicken marinade?
Okay, saw your updated recipe after making this one. Was good, but definitely needed salt and/or soy sauce in the marinade. Excited to try your new version
KUNG PAO!
We use your video as a drinking game on the weekends. Every time you say "Basically", we do a shot.
He must be from the Midwest; he loves to use the word Ummm.
He's from Philadelphia I think
Umm is a pretty common filler word everywhere in the North American anglosphere.
You recapped the ingredients for the marinade but didn’t say what that first white powder ingredient was.)
Cornstarch :) Full written recipe's over here on reddit: www.reddit.com/r/Cooking/comments/67fceo/recipe_how_to_make_authentic_kung_pao_chicken_%E5%AE%AB%E4%BF%9D%E9%B8%A1%E4%B8%81/
Kung Pao enter the fist
You lost me at 'peel your peanuts'... lol maybe one day
Haha sure, cashews are also another option. Those are always pre-peeled
You can buy peeled peanuts. Alternatively, put them in a baggie, add a couple of marbles or roundish rocks or walnuts in shells (basically anything hard and roundish - even golf balls), and shake like mad. Thirty seconds later - Presto: peeled peanuts (or milkweed seeds, etc. ).
Everyone has their version of Kung Pao, but non like yours🤙
Yeah this was our very first vid, kinda marginal recipe. Keep it up because there exists... worse on YT. We re-did Kung Pao here: th-cam.com/video/yt-pyFj2t2g/w-d-xo.html
I usually see green onion stalk
Is this a plastic ladle you are using?
Yeah our conundrum is that a metal spatula is better for cooking, but it's so reflective that its terrible for video :/
THE MARINADE FOR CHICKEN HAD STARCH IN IT YOU DIDNT LIST IT
nice to start seeing some YT vids with actual chinese food...not just Panda Express/americanized wannabes.
I have a chinese cookbook with supposedly authentic recipes and Kung Pao is one of them (aka Imperial Chicken). Theirs is very similar to yours...only they add sichuan peppercorns and omit the chili paste.
To me, your seems slightly overthickened, there's too much chili and your green onions are hammered...but I could be wrong or maybe it's just a matter of preference. Anyway, good job.
Everything can be adjusted to preferences i suppose,
Yeah, most chinese cookbooks are a sad thing.
Yea. Lots of Ummmm and Uhhhh. Hehe. It’s ok. It was still helpful Dude. Maybe you can do an updated one.
It's coming two vids from now! It'll be our one year mark :)
i have at home 3 kg can of doubanjiang B)
Oh, then maybe some Sichuan spicy beef would be a great way to use up the doubanjiang, LOL. th-cam.com/video/QU-IplVjFAk/w-d-xo.html
Stephanie Li thank you. I will, I will... I need to first finish some other stuff I have at home. I have aslo frozen 1,5 kg chicken. Since I eat usually only mornings it goes slowly. I have already this video in my food videos. This will be yummy and I will make a lot how I know my self ;)
Stephanie Li hi, I would like to ask you if is common to soak chilies in the water infused by fresh ginger, lemon and lime peel?
no offense but you're overheating your oil thus the smoke, I was going to ask what type of oil you used, olive or peanut, coconut maybe?
They never use olive and coconut in this channel. So the smoke is fine
dachamp 12 Chinese cooking is super high heat cooking. It’s one of its distinguishing elements. You manage the heat by moving the wok and taking it on and off the heat. You can get the hang of it as you play with the heat. Good luck
Looks to me like you pour out oil in the sink. Don't do that. It can potentially clog up your system. Instead pour it over some paper towels in some container (trash can can work) and throw these out in the trash. Or recycle it if you can (not as gutter oil though!).
Should've cooked the chicken in 2 or 3 batches with that rig. Is this before he met his wife?
Take this down or change the title to "wrong way to try kung pao chicken"
"The egg whites will stick to the pan, which is fine because we don't want those in, anyways! B-baka!" -Tsundere Chef
Oh wait, wrong culture.
U don't need a watch in vids... remove it plssssss.... 😘😘😘
this recipe killing my taste buds
Sorry, I don’t think this is an actual ingredient for Kung pao chicken.
terrible. It's not even close without Sichuan peppercorns.
th-cam.com/video/yt-pyFj2t2g/w-d-xo.html
I wish I could see some wok juggling and chicken sizzling in liters of oil. Disappointed!
Ever heard of a spoon?
Why do u sound like bene dela creme? LoL
Nice try.... But no.
You make it look difficult...
very unprepared. tried to stich up a video in bits and pieces.
Yeah, this video was our first and was pretty embarrassingly bad. I think it speaks to the popularity of Kung Pao chicken that it even has the view count it does lol. Our third video (Mapo Tofu) is when we switched to a script for narration and is when these start getting watchable IMO.
Starting with oyster omelette we transitioned to a tripod and starting with wonton noodles we started using a proper camera.
Bollyking: Hmmm. Where are your perfectly edited AAA videos??? Not seeing any.