Ziangs: Chinese Takeaway Kung po chicken by Takeaway Owners
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- เผยแพร่เมื่อ 7 ต.ค. 2018
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If the online store takes off we will be able to do videos full time as we would stop cooking and do this instead.
We have 3 generations of Chinese/Malaysian chefs in our family, as a family have owned takeaways and restaurants in the UK, Brunei, Malaysia and Hong Kong. We are not just 2 people who think we know how takeaways do things because we are Chinese, we know how they do things because we'd done it for generations, we're here to teach you the secrets that they don't want you to know :)
We will be doing some more taste test as requested, not sure what next, might do a shop around this time to get as many sauces as we can.
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Kind of wok that a takeaway would use flat base: amzn.to/2AXT3Jc
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Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons
If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx
A great site guys. Our local takeaway (Magor) closed recently so I have been trying to improve my Chinese cooking skills. I've got egg fried rice (chicken/beef/prawn) cracked and the curry sauce. I'm now going to try and master the Kung Po. If I ever get so that I'm confident in doing a good job at them and others I may, as a co-owner of the local pub, introduce the occasional 'Chinese' as a special on the menu (if and when things get back to normal). Many thanks.
I love it when mum fights for the food at the end. She doesn't mess about! Great recipe again, thank you.
She really loves eating lol
Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx
One of my favourite dishes is Wandering Dragon. Could you do a video on how to make it sometime?.
Thank you for yet another great video, you two are just so refreshing and funny!! We have learned so much. We love chinese takeaway but sadly have not had it for years as our local changed hands and it went down hill, we tried to have a go ourselves but it just didn't taste anything like and then we found you two special people; we are now cooking amazing meals. Tonight we had Beef chop suey it was superb, next up Kung po. Thank you again it is nice to go along on this journey with you. We will be sorting out our patronage asap!!
Huge thanks guys :) means a lot to read such lovely comments like this 😊😊😊😊
Looks absolutely amazing Chefs. Thank you both xx
Thank you 😊
A lovely video humerus yet informative, a thing I do, ‘I only have a four ring gas hob’ is cook the onion on high to ‘get the wok breath in’ then remove after it’s seared do the same separately with the pepper then re-add when the chicken has a light sear. If I was to put it all in it drowns it and basically stews it. That’s an excellent reason for potato starch over cornflour, cornflour does return to runny sauce again if heated for too long. A great and very accurate description of a takeaway recipe. Bang on the money as always.
Very great full for all you both do. Just don’t stop. Xx
Thank you :) we will never stop, NEVVVVVAAAAAAAAA! lol and I had that problem when I was Uni, trying to cook on a ow power hob is an art many people have yet to master but it seems like you got it nailed!
One of my favourites..a good mixture of good ingredients in 1…I leave my mixture for 1wk in fridge before use..it lets the flavours infuse
One of my Fav dishes. Its always looked too complicated to make, but you have made it look so simple. Thankyou
It's very very easy, it all is.
First time I ordered a kung po it was in like a white\transparent sauce with cashews, it was lovely. Everytime after it has been a red sauce without cashews but have never seen one done in a darker sauce like yours, will give it a try.
Just found your channel I love it drooling for the food and it’s not even 9am 🤭 I love your mum she’s so cute keep the vids coming guys 👌🏼
hahahah thanks :) glad you like our content and mum is so fun to watch right!
I can't wait to give this a go! 🤩😍 loving the vids so much! Xx
Thank you :) let us know how you get on :)
I spent a week in porlock this week and ordered this from you. My wife agreed that it was the best Chinese she has ever had. Absolutely delicious. Egg fried rice and Chips were nice too!
Wow!! Thank you! That means so much to hear!
Another great video keep them coming thanks another one I will have to try
Thank you :)
Ageing the Kung Po paste makes it taste even better. I made the paste about a month ago and every time I used it, it had more flavour. Got 1 portion worth left in a jar in the fridge. I'll have to make some more soon. Age that paste! Happy Cooking!
I couldn't agree more, we say it all the time but most people won't take the extra effort as they think it won't make much difference but it really does.
Wow, now I know my local takeaway is super-cheap. Water chestnuts and bamboo shoots in my local's Kung Po. And not a cashew nut in sight. Even this "standard" version looks way better. Thanks for including the photo at the end. Soy sauce pork belly is my new favourite
lol yeah most places are. so glad you liked the pork, we got more family recipes coming soon, plus more on our patreon page planned.
OMG just made this absolutely banging proper hot with the chilli but amazing!!!!
Proper raging though as left new wok on heat with no oil and burnt it skool boy error!!!!😫😫😫🤯🤯🤯🤯
Love the relaxed style, please keep it up
Thank you, it's just us being us :)
Great channel, I'm hooked. Your Mum is lovely :-) Subscribed and BTU. Can't wait to watch more. Thanks.
She is awesome right! And what does BTU mean? Bristish thernal unit?
@@ZiangsFoodWorkshop Big Thumbs Up! LOL
Great video!! Fully hooked on your mum now 😂😂😂 She is so cool 😊
Mum is so awesome isn’t she :)
@@ZiangsFoodWorkshop
Could you be so kind and ask your mother, if she wants adopt me? 😋🤣
I made the Kung Po sauce, had to use the LKK Hoisin in a jar. Left in in the fridge. Next day I made the "Quick" Sweet n Sour sauce. Left that overnight. Next day I made Kung Po, and it was fantastic. Thank you for all the recipes. You guys are superb cooks. Keep Watching!!
thanks again, you're comments mean so much to us!
Thank you guy's for another Awesome video👍, I'm now very hungry! 😀
Thanks Michael, we still haven't sorted out any dates for lessons yet as we are closing for a month soon
@@ZiangsFoodWorkshop
Ahh..no worries guy's 😀👍
My local does Kung Po pretty much like this but with crispy chicken or beef which is amazing!
Yeah manu places do it with coated meat and it does taste amazing :)
I love your mom and the joy you are spreading🤣👍
She is the best
I think the lee Kum Lee canned is made for caterers and is a slightly more intense version. Love your channel btw. Now I can eat Chinese every for so cheap. Best thing ever
Another great video. The dish looks excellent. I've put an order in at your online store just now for a few bits and pieces (I'm Chris from Northumberland, if you handle the orders). I hope my business helps you to keep going making these excellent videos. I'm going to try this one myself when my order arrives!
Hey just to let you know shipping your order today! will have to be sent in two parts, the noodles and then the smaller stuff in a separate shipment and a massive thank you! it means so much that you're helping us and yes every order gets us a step closer to taking youtube full time!
This is my favourite dish and have always wanted to cook it, tried it tonight it was amazing thanks so much
Amazing! Did you take photos??
Hello can you make deep fried steak please
I dont know about putting less in but the Chinese I go to put a lot of meat in. I'm a regular customer there too. My favourite dishes are special chow mein, special kung pow, sui mais, salt and pepper chicken and brocolli in oyster sauce with all meats. Just can't beat the Chinese stuff
Great stuff as always, just a thought but after mixing all the ingredients together you could put the majority back into the jar you just emptied. Then it can sit and mature sealed in its nice little jar, ready for use. Mind you it might not get much time to mature lol x
There's to much to go back in a jar, must of missed out saying that you can store it and mature for months, all though I'm sure I recorders me saying that, must of cut it by accident
Great stuff, please do salt and pepper ribs, battered and non battered please. Brilliant channel i do your egg fried rice at least once a week, thank you.
Hey Thanks! and it's on the list we literally have 100s of requests and we will get round to all of them when we can :)
i bought a butane tove today too that has 2 burners for about 30 quid just because the halogen hob at home just doesnt get hot enough. the butane stand alone really gets a good flame :)
We use induction and they are amazing :)
Brilliant channel to watch. Great food and always good to try them myself.
You really need your own t.v. show.
Well done👍
Thank you :) and our own TV show would be so awesome but will never happen lol
@@ZiangsFoodWorkshop ya never know. Keep up the great work and 1 day you might just get your lucky break👍
@@issachunt3586 lol maybe 😊😊
Looks amazing!, hard work with the prep tho . When using rice wine I mostly add it at the start of cooking to 'cook off' the alcohol, is that not an issue?
Its so low that in booze that the heat from the food takes the edge of it :)
This is by far the best kung po I've ever had. Omg. Thank you so much guys x
Glad we could help :)
Love your videos. I would love to know how to make the sauce for beef/chicken and mushrooms. It's a popular dish in the UK but there seems to be NO recipes online. I think it's a combo of chicken stock/dark soy sauce but I can't nail it.
We've already made that video, just look back at past videos :)
Hi what a great video! Amazing to see it as it's cooked in real time for us mere amateurs. You and your mum are a great double act!
Can you please show us how you get your chicken done to the stage before you put it in the pan in this recipe please? I know you said it's available in Morrisons so will have a look but then still wouldn't know what to do with it once I do! Many thanks!
Yes that's one of the prep videos we will be doing soon
@@ZiangsFoodWorkshop Brilliant thanks for that, looking forward to it!
And whilst I'm here I second all those requests for a salt n pepper prawn/chicken video!
Awesome channel man. Did not know you had this channel. Love Chinese food. Yes to MSG.
Haha yeah I actually get money from ads on this one lol only had it 8 months and it's blowing up!
That's great man. Hopefully Pokemon will blow up for you too. You really do have great videos.
@@mil-townpokegym6626 thanks bro
@@mil-townpokegym6626 But been doing that channel for 3 years
Discovered your channel last night and already watched 5 videos. Any chance you can do some vegan recipes? Like your positive energy and presentation style. Cheers from London 👌🏻🍜
Yes we have plans for vegan recipes but we are focusing on the main content right now, but we will get round to some, maybe even start a separate channel
Bamboo water chestnuts and cashews - gotta have them in!
Padding the dish out isn't a bad thing; home cooking means you can put as much of little as you like. Me I like big portions!
not at all, you would pad it with somthing that taste like awful lol :) and that the beauty of cooking, it completely up to you :)
Definately putting water chestnuts in mine, I like the crunch. Must remember to get cashews and pinapple now.
pineapples make it :)
Blimey that sauce looks amazing. I’ll do a tofu version of this dish...
Please do! :)
I like this with shrimp too
Hey guys, I am hoping to give this a go this weekend 😊, how long will the kung po mixture keep in the fridge? I dont want to waste the ingredients after making just one meal. Thank you.
Should keep for about 3 to 4 weeks :)
Do you sell wonton wrappers? Couldn't find any in the webstore, where can I find some please x
No sorry we can’t sell anything fresh or frozen as it costs a fortune to ship
Doing this tonight👍brilliant channel
love Kung Po chicken !! but i like it really hot so use carolina reaper chillies (in small amounts) loving the videos , not finished watching them all yet . did go to the chinese supermaret today and got all the stuff for the ribs yung chow rice and spring rolls and alt and pepper chicken, will get the rib meat tomorrow from local butcher and do the rice so its ready for saturday nights meal , got a lot of other interesting things from there too . but would love to buy the kind of knife you chop th rib with and a chinese cleaver if you sell them
right tools for the job. will make do for this weekend but can see me doing your recipies being a regular saturday night thing :) did do a test run of pring rolls tonight . followed your directions and my god they were good . better than anything ive bought before !
so glad we've been able to help, means alot to hear :)
@@ZiangsFoodWorkshop loving the videos so great to have found you . the other half i going to love saturday nights meal , rice prepared , ribs prepared and ready to finish evrything off. tomorroew . love you guys xx
would you guys say the "Somerset" way of doing it as you guys use would be similar to what they would do in my city of bristol as they are not massively far away. your down by minehead arent you? used to love butlins lol 🤣
I mean from one place to the next it will change
any takeaway round me has a tendancy to dump too many onions in too if it makes you feel any better
Great work 👍
Thank you :)
Can you recommend the high heat electric hob you used in the video?
Yes its amazing, we use them in our shop
Hey Lydia wow!!!! You lucky duck!
she was lucky lol
Ha! Watching from here in the USA. Just discovered your channel a couple hours ago looking for authentic Sweet & Sour Sauce. Watched all three vids related to that. Excellent.
And as it happens as I looked through your vid list I didn't see Kung Pao and thought, well, after I'm done watching the S&S vids I'll post to them and ask if they'd do a Kung Pao video! And voila! As if you read my mind, there it came up as a NEW video! Bravo, folks!
But, as well as in the video would you mind posting the recipe in the description please. Thanks much and keep up the good video efforts!
By the way, mum is cool!
Thank you so much for your kind words! Unfortunately we no longer post the recipe list on our videos, there only avaible to out patreons as an incentive to become one.
Ah! Fast reply. And fair enough regarding the recipes. By the way, dunno if you saw my addition to my original post, but mum is cool!
mum is a hero and no worries, really appreciate you watching!
I'd love to be a patreon. On this channel and a few others. Unfortunately I'm on SSD, Social Security Disability, which means I'm on a very fixed, modest income which limits me in all sorts of ways. But, it is what it is and hopefully that won't be forever.
My younger son is a schooled chef (schooled at the CIA, Culinary Institute of America, in Hyde Park, New York), currently working in Seattle. And he, like so many, also wants to create his own small culinary oriented channel, although not so much for recipes and cooking though. More for the up and coming chefs-in-training.
And having worked in restaurants and even owned a small deli myself, I appreciate folks like you and your mum, my son, and everyone else in the culinary industry popping up channels. Fun to see all the varied offerings, tools and techniques.
Best to you, your mum, and your endeavors. And! I did subscribe!
Thank you so much, we appreciate you just being here and commenting.
For a second then I though you're son was a top secret spy chef then, due to the CIA part lol, he sounds like he'd really know his stuff!
Can you do house special fried rice? The one with the gravy? When i lived in the Midlands it was everywhere but down south I can't find it
Already done a version:)
Great channel and great info to learn how to do takeaway
You and your mum a crack🤣🤣
Just a wee note for ppl if a bit wary of overnight rice!!!
I have found uncle Ben's basmati microwave pkts a great opinion as all ready cook and works well for doin fried rice
Good tip!
Hi how long can I keep sauces,garlic and oil mix for until I need to throw them out?keep up the good work and the banter 😂😂
Ingredients very similar to szechuan?
Got to try this! Pineapple and chilli
It's awesome :)
Know what you mean about the pepper spray effect. I love making pizzas at home and put chilli flakes on and if you get caught in the steam when you open the oven it can be pretty brutal!
Hahah it hurts so much lol
Hi chin and Choo love you guys. My local takeaway does a dish called king do chicken it seems similar to kung po but the chicken seems to have a batter coating on it. Have you heard of this? Made chow mein for the family today they absolutely love it thank you guys.
Yes its this batter :) and glad we could help!
@@ZiangsFoodWorkshop how would you make a battered version of it? Sorry if it's too long to explain on here. The one from my local is just chicken in vatter, sauce and red chillies.
How long will the bean sauce keep in the fridge after the 24hr wait time? Can it be frozen?
Months in the fridge
Looks good!!
Thanks, this has been requested over 20 times!
Amazing video this looks delicious 😋 could you do a pineapple sauce or orange sauce as I do love duck so much 😊
At some point we will :)
Thanks
Thank you ❤️❤️❤️
Hey before i make the curry sauce that you guys did when you have made it how long can you keep the curry paste and how do you store it?
Store it an a old ice cream tub in the cupboard, it will last for at least 6 months if not longer
And also how do you turn the paste into curry sauce
There is a video, look for beef curry in our videos :)
Hi, great videos and gorgeous food but when can we have the BBQ SPARE RIBS video?
When we get time to film it, there's a few more videos to be filmed before it
I'd love to see salt and pepper chicken/tofu. Cheers!
It's on the list already :) we've had over 1000 request now so will get round to them all when we can
11:06
What do you mean potato starch doesn't cook out but cornflour cooks out? If cornflour cooks out then surely it would be better to use cornflour?
I take cooking out to mean it loses its raw powdery texture but maybe you mean something else.
No "cooking out" in shorting or thicken terms means that you've over cooked it to the point where the starch molecules start to denature and break down meaning they can no longer hold the liquid with in them. Potato starch doesn't break down so easily, and is very hard to cook out.
How about chicken chicken fried rice, did your egg fried rice last night and it is amazing keep up the good work
Thanks! It chicken fried rice is on the list :)
How much Kung po paste is used? I don't think it was mentioned.
One and half dessert spoons
Morning Chin i have a jar of Yeo's kung po sauce and cannot remember what recipe i needed it for.
Do you use it in any of your dishes or can you suggest a recipe i can use it in.
Many thanks doing a fantastic job
We dont really use anything labeled some thing if that makes sense, to make kung po we use yeos spicy bean paste, but im sure it will work in a kung po
@@ZiangsFoodWorkshop Thanks Chin
Yes i use the hot bean paste as you do but cannot remember why i bought it.
@@grahamcharlton861 in that case, its in so many things, schezawn and kung po,
@@ZiangsFoodWorkshop so to use it up would you suggest maybe a Tablespoon in a kung po or Schechuan dish to replace the sauce ingredients.
Loved the radio interview by the way, was really good, you and Mum deserve the publicity.
@@grahamcharlton861 dessert spoon with other sauces/ingredients if that makes sense, and thank you, i dont think we will get that much exposure from it but it was still very cool
Hi what make and type of wok are you using
depends we use loads, but I think this is tefal ;)
Yum yum
It was yum yum 😊😊😊
As a lover of oriental food and culture who is also from Britain you have earned my sub also instead of Chinese rice wine would Japanese sake do?
No it's completely different, brandy is a better subitute:)
Sherry ain’t bad either
This looks like the western chinese restaurant version. The authentic Sichuan version does not use black beans. But it uses dried chillies, chinese black vinegar, soy sauce, shaoxing rice wine, sichuan peppercorns etc..
Yes. As we say all the food we show is takeaway food that is western aptaded, we are very clear that this is not real Chinese food 😊😊
Yup, it's kind of like with Indian food. Most "indian" restaurants are BIR (British indian restaurant food). Well, in reality it's more like anglo-bangla-genericindian food as all the mr Singh, Patel and Sharmas wanted to be doctors, lawyers and engineers rather than cooks.
@@MrQuagmire26 yeah I have a few mates that own them, but ive never been in their kitchens
Which brand of wok do you use? I want to buy one
There in our description:)
Chin noticed in book only mention the hot bean sauce for sauce no chilli flakes,hoisin etc .
No mention of sweet & sour sauce in book version either.
Sorry for the questions bt a bit confused.
Is the book recipe different to You tube version
Thanks Chin
should be, sounds like an error, should have sweet and sour
Thanks Chin which one do i follow
This one
@@ZiangsFoodWorkshop Sorry Chin do you mean the You Tube version and follow it 100% as shown
Hello guys, can I use Lee Kum Kee chilli bean sauce instead of the Yeos??
Yes you can
Thanks bud 👍
Can you make a video of crispy shreddded chicken and chilli sauce?
Yeah sure I'll add it to the request list :)
hiya, am new such a great channel. when are you going to restock on yr website as wanted to buy some goodies but you were sold out of alot of things.
Hi thanks so much for your comment and for watching, restock will be on Friday :)
the place near me is a lee kum kee store . any good by your standards ?
LKK is the best in our eyes :)
Can you omit the MSG? Will it make any difference?
Yes it will but still taste nice, just won’t have the takeaway flavour
@@ZiangsFoodWorkshop will it have the restaurant flavour?
No
Please show us how to make honey walnut shrimp
We've never heard of that one before, but will look into it
Why do you say it‘s impossible to make the chicken as tender at home? Please elaborate. Wouldn‘t soaking it in baking soda and then velveting it do the job?
Because the chicken they use is pumped with water, so it's 80% chicken and 20% water. So yes you could if you have that million $ machine lol, velveting will change the taste profile significantly and the point in this channel is to show you how a to make it exactly like a takeaway, not the closest approximation.
Would love to see you make crispy chicken in peeking sauce.
The one my usual takeaway is amazing.
It's probably very similar to the sweet and sour sauce but I cant put my finger on what the extra ingredients are for the sauce
Thank you for all the great recipes. Would love it if you did a Kung Pao Beef one. We moved from Chicago to Northern California and nobody here makes this right! So dying for a good recipe.
This is completely different to what Kung Po chicken is like in South London.
Ots completely different takeaway to takeaway if im honest
Seems irrelevant but it is good to see we don't need a gas cooker!
Yeah many people think you do, but that’s just people like to make you think it’s harder than it actually is
Chin can i use fresh pineapple
Yes thats better than canned
Thanks Chin making it tonight and getting organised.
"On a plate, as opposed to the floor" 😂😂
Yeah I'm an idiot lol
Not at all I found it hilarious. More seriously the recepie looks really good. The other recipe I use is quite different, but that one is used in a food joint in chengdu. I'll be definitely trying this one out as well!!
@@nathanwestwood2820 This is just the one that most places in the UK use, we wouldn't use this if we served it :)
For sure! But I'm sure this one tastes awesome as well. Thanks for the video!
Chin. Your punching above your weight with the fiancee 😂🖐️😆
Nah she lucky I even took her number ;) joke fully punching
Hello can you make deep fried steak please
we will put it on the list, but that list is now 140+ dishes, we've had well over 1000 requests so will get round to them all as quick as we can
Sorry Chin my bad. You do mention about maturing it. I blame my age.
Xx
For a second then I though I was loosing it lol :)
I thought Kung Po comes with a coating on the chicken?
Not where we are from, but I have seen it like that too
@@ZiangsFoodWorkshop ah ok thanks, I'm from Plymouth and I've seen it from numerous ones here😊
@@golfboy7438 I went to uni in Plymouth and yeah most of them batter the chicken to, but the sauce is the same :)
@@ZiangsFoodWorkshop Plymouth University ey haha, my dad used to work there😅
@@golfboy7438 yeah in was one of those dick heads the janners and locals all hate 🤣🤣🤣👋
I am so confused about the chicken prep!
It's boiled chicken, you will never get it as tender as a takeaway as they use water pumped chicken which isn't sold to the public. But you kind of make it but boiling chicken breast until cooked then cooling, cut it up and then use
Looks amazing!
Our takeaways do the chicken I'm a kind of peppery crispy batter. A tutorial on how to make that would be bliss
I thought it was Kung pao not po ?
It’s spells loads is way Po, Pao are the most common
@@ZiangsFoodWorkshop wow fast reply, thank you ☺️,love your channel ❤️❤️❤️
Serving Suggestion: Not on floor.
😂😂😂
1:42 Cut to the recipe, avoid all the waffling on!
Go on, let your mum chose a recipe she wants to cook.
lol we don't do recipes unless mum wants to cook them
@@ZiangsFoodWorkshop Chicken feet! I rest my case.
hahahah shes hasn't wanted to do that because it takes alot of prep, thats not me hahah
but it will get done as i'm the one who wants to show people that :)
@@ZiangsFoodWorkshop Look forward to it. Yours is an excellent channel by the way. I've learnt a lot.
I’ll give you one credit! You’re better than that Taiwanese chee woman... but that ain’t kung po
It is in our takeaways and the many I’ve worked in, but takeaway food isn’t traditional food, we say that I’m pretty much every video, love how people think their experts 😂😂😂😂