📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
What the? A wik on inductiin stove. No wik hei and hot spot on bottim of your wok. And you broke all the rules if taking out each part as its done then re combine? Naughty!
Jeremy is a great teacher! He’s engaging and provides context at each point in the recipe where different styles and personal tastes might dictate different choices. Thanks for the video.
This was honestly such a horrible lesson on cooking. NO REAL Asian chef would EVER press down on meat to get a sear. That's not even amateur. That's idiotic. You let the wok hay speak for itself to get the Maillard reaction. By keeping veggies in with meat at the same time, your taking away heat from searing the meat. Again, lazy and amateurish. I can't speak for the recipe itself since I haven't tried it but for the love of Asian cooking, please stop teaching people to press down on meat. Wtf???
Jeremy and Lee, two of the most important tips I have learned from you are the Wok Clock and getting the wok really hot. I finally got a cooktop with a wok burner at 22 000 BTUs so not only to I get good heat but also a fast recovery time. Thanks so much for your great demonstrations!
Jeremy is AWESOME teacher! Explains well and is calm while that pan is about to melt down by that enormous heat from stove. Thank you so, so, so much Jeremy, bows to you Master.
Jeremy I want to share with you my honest belief on why I love your channel and why I subscribed to it. Yes you know your culinary dishes(after all you're Asian), but big deal, every TH-cam cooker knows their recipes, but what sets you apart from sooooo many other chefs (I almost said cooks) is your ability to narrate. You have a great talent to reach down deep inside and teach us westerners the inspiration of Asian cuisine. The methodology, the inspiration, the feeling behind it all is incredible. You are sooo young yet so very gifted and most importantly your approach so very strongly conveys your LOVE of sharing Asian cooking to westerners. Thanks so much.
Hey Jeremy, some time ago, you mentioned in a video that you use the cleaver for almost everything. That got me to thinking because my one of my knife sets which is over 20 years old has a cleaver. And I have never used. So that night, I tried it. Since then, it is practically the only knife I've used for my kitchen duties. Now I'm down to the cleaver and a smaller utility knife so both of my knife sets sit almost totally ignored. Seriously, the cleaver does great on garlic and ginger, to slicing chicken breast, and makes a great scraper. And it stays sharp! Many thanks for your few minutes that you spent talking about that implement.
Yo mate a bit suggestion here, try to handle a cleaver with a different technic might be better. The furthest part away from hand is for chopping regular veges or meat, the middle part is for slicing horizontally and the part nearest to your hand is for cut the bones or some hard pieces of stuff.
weird thing about knives personal preference i think i have had some really expensive knife sets and my mum works for a shop and they had discontinued knives very very cheap set of 3 knives so she got them give them to me best knives iv ever used i only used them now sturdy nice feel to them and sharp as a razor
I just made this recipe, and I wanted to say that it was very delicious. I made it exactly as shown, with one exception which I will get to shortly. The flavors that washed over my tongue were complex, but nicely balanced between sweet and salty. I did make one mistake that I will not make in the future. I could not find the birds eye chili, so I substituted two serrano chilis, and an habanero chili I had on had that I did not want to waste. With the Szechuan peppercorns, 5 dried Thai red chilis, the spicy Pixian bean paste, the serranos, and especially the habanero, I had a five alarm fire in my mouth. It was the spiciest dish I have ever eaten. I survived, but I think I will go with just the one birds eye, jalapeno or serrano chili next time along with the other spicy ingredients.
That's alot of spice I cut up 6 red dried chili's and teaspoon szechwan peppercorns and teaspoon sambai was more than enough for me Iike spicy but too hot can't do
One serrano is a good sub for two birds eyes. That habanero was waaaay past too much. Honestly, the only real use I've found for them is for marinades. They're just too hot to actually eat.
If you ever find yourself cooking a nice homemade cheese steak slap a habanero in the meat halfway through the cooking process they taste damn good on one
I use a different technique. Cook meat first, remove, heat aromatics (garlic etc), add and cook vegetables, add your meat back in, then the sauce, then the topper like the cashews. Done.
your way ia correct,his way is a no no,Im from Sichuan and Im a chef,you never add raw chicken into wok after veges.although for home cooking,I do one pot/wok style,I fry meat till half/almoat done(depends one time required for veges,different veges different time),then turn heat very low and push meat aside,tilt wok so oil flows to low point,add aromatics/ginger garlic chilli etc,till they release their aroma,then add veges,seasoning,or sauce.he is doing it like cooking pasta
Made this for the third time. Tonight I added Chinese broccoli, the stalk slices going in with the onion, the leaves going in near the end. I roasted peanuts and used those instead of cashews. No other changes made. Absolutely stellar dish.
Love his videos. Jeremy has a style I like. Entertaining, but no extreme efforts to keep our attention. Very educational and professional. Will keep coming back to this channel just for his videos.
LOVED THIS RECIPE! IT'S ALREADY A NEW FAMILY FAVORITE! However for the five of is I needed 800 grams of chicken and did everything else in larger quantities too! Empty wok amazing! Thanks!
I just made this. 1st time making. And I have a real Thai street wok so can ramp up the proper heat to make such dishes. The Szechuan pepper corns have a wonderful mouth numbing effect but was not too hot. Really delicious. Thanks Jeremy
This guy is amazingly good teacher. He just showed me food I love to eat and show me that it's not as hard as I thought to make thank you. Note I'm sure there's a lot of technique involved so there's going to be some trial-and-error but the fact that it didn't seem over-the-top gives me hope that I can make delicious just as myself
I come from a culture where stir fry is an EVERYDAY occurence 3x a day starting with breakfast. But I still watch for ideas as stir fry does get tedious. I get to hone my wok skills , learning new tricks. The Chinese are the originals of stir fry , only 5,000 years of cuisine recorded history. Give credit where credit is due.
Love everything spicy especially sichuan cuisine. Unfortunately, my family has quite a low tolerance for spicy food so will just be making this for 1 🙁
I love your cooking demos and techniques, especially the one about adding a bit of water to deglaze the wok and transfer additional wok hei into fried rice and noodles. I have also been adding a bit of water when cooking large batches of sliced/diced chicken or pork, which I can bag and freeze for later use in quick small batches of fried rice or noodles, instant noodles and such. I use a high pressure outdoor propane wok burner and find that after an initial lower heat sear to separate the raw protein, a brief medium heat to get a good sear without burning-over-charring to half cook the center of the protein, then add some water and briefly finish on full heat without burning/ causing the meat to stick to the wok as the water semi poaches the center to a very moist doneness with excellent wok hei. Cheers!
Made this with chicken and shrimp. I didn’t have the chili bean sauce, so I subbed with what I had - black bean sauce and sambal oelek (chili garlic sauce) - and this came out great. I’ll have to add chili bean sauce to my shopping list. You’re right, it got crazy smoky, but I was prepared with the overhead vent. Can’t wait to try more of your recipes!
This is an absolute winner! Had to buy some bits from a specialist food store but boy was it worth it. Stunning and will be making this time and time again! Good work Jeremy, you nailed this!
Great videos -- I've watched several, learned a lot. Cooked this one tonight; subbed two Arbol chilies for the bird's eye. Spicing was just right for me, seasoning very close to my favorite Sichuan restaurant. Served over brown jasmine rice.
Its just a Mise en place thing and for presentation purpose. If its chopped randomly that will ruin the presentation. If everything is julienne, that the rest should be in julienne, not dice nor brunoise. Ratatouille is a good example.
Well really this is the only time I ever heard of it. I am pretty certain no one does it. I mean it would ruin alot of meals if everything is sliced exactly the same...
i made this, and decided to add a little ginger too.. blew my face off, intense heat and flavour, but delicious none the same. served with egg fried rice. could note the mala menthol tingle on the tip of my tong too.
Wow. I just cooked this and I absolutely loved it as did my family. It was my first 'go' at wok cooking and it couldn't have gone any easier thanks to the excellent instruction. Awesome!!!
If my local takeaways was as good as Jeremy s I wouldn't be on here learning how to make great food. Cheers heading out now for some 5 spice and rice wine.the corn flour could be tricky to get a hold of atm.
Jeremy i love you and your videos. I made this recipe the other night and it was so frickin good i couldnt beleive it. Gave me alot of confidence as a beginner cook. Thank you for all that you do and i cant wait to see more wok recipes from you!
Fantastic! Thank you! I think I noticed you were cooking on an electric stove. I was glad to see that. I’ve refrained from wok cooking because I thought one had to have real fire under the wok to do it right, but I have only electric, so this is encouraging.
Great tutorial. Most of all because you're cooking on electric and not some very expensive gas stove with a wok burner like you see in most videos but almost nobody has in their home. In my country cooking on gas is very expensive so a lot of people switched to cooking on electric. You also use what looks like an affordable wok and not some crazy expensive one and simple affordable ingredients everybody can buy in their local supermarket. I can do this on my stand alone one zone induction plate with my 'cheap' wok. Great and I love it.
This really helped me figure out a little more about Sichuan cooking and how to go about trying out Sichuan cooking, really inspired me to now want to mess around with this kind of stuff, thanks so much!
Jeremy, your recipe looks both amazing and delicious! I will definitely give this a try in my kitchen at home or out on my back deck on a portable LPG burner because of the high smoke aspect involved in its cooking. I wonder however, if you can recommend something as an appropriate substitute ingredient for the Chinese Cooking Wine in the marinade. I do not care to consume anything with alcohol in it so it would be nice to have a kind of 'go to' and reliable and predictable substitute ingredient to use in its place. Thank you in advance and for sharing your amazing culinary skills and inspiration as well. Cheers!
You dont really get any of the alcohol when you add the sauce in a screaming hot wok. If you are really concerned, keep the cooking wine separate and add it just before the rest of the liquid ingredients. The high heat will flash off the alcohol (even though you dont see a flame). I regularly make peppercorn demi glace sauce for steak with scotch or brandy as a flavoring that my 4 year old eats but I add it to a hot pan and cook off the alcohol first (I would not actually let my son imbibe) then add demi glaceand cream.
my kind of stir fry!!! I'm gonna have to up my game with some finishing moves - anything more than plain old soy sauce. I don't have hot pepper + beans paste, but we do have Erös pista (~sriracha) around these parts of the world. all neighbors need to know you're cooking and slightly burning food at 11 PM ♥️
I ADORE this recipe and made it again this evening....I must make this at least every 2 weeks, if not every week. I have increased the chilli bean paste content a little as I love the flavours and the heat! 10/10 for this one, cheers Jeremy!!
*A friend flew all the way to Szechuan China to eat the 100% AUTHENTIC Chicken Szechuan, only to find out the people of Szechuan don't eat chicken to begin with. They eat duck.*
That friend of yours must be joking with you. Sichuanese cuisine is full of chicken dishes (definitely more than their duck dishes). Sure, the one shown in this video isn't one of them (I'm sure it's nice, but just not Sichuanese). But, by saying people in Sichuan only eat duck but not chicken is a bit like saying people from Canton only eat prawn but not crab...
@@lovice Interesting, and I don't argue with you. Now, in the local "Sichuanese cusine" IN Sichuanese China, is there an item on the menu called "Sichuan Chicken"?
Thanks for your reply. The answer is ‘no’. Sichuan being one of China’s biggest, most populated and richest in history provinces, different cities and counties all have their very own style chicken dishes. Not just one chicken dish per county either, each county/city has dozens of chicken dishes from boiled, steamed, stir fried with bone and skin, stir fried without bone or skin, slowly stewed, quickly blanched... Then there are over 200 counties/cities in the province, that isn’t even counting the municipality city of Chongqing formally the second city of Sichuan. There isn’t a dish called French Chicken in France, and there isn’t a dish called Sichuan Chicken in Sichuan either...
@@lovice Which kinda proves my point. If I spend $2000 to buy a ticket from JFK to China, and then travel to Sichuan, to step into a local restaurant, and order a "Sichuan Chicken", they will look at me as Papa Smurf. So, this Americanized, hot favorite Chinese dish called "Szechuan Chicken" actually does not exist in China.
@@khaleefax9553 True, but that will happen in your local Sichuanese restaurant too. I'm sue there are a few authentic ones in NY now, as we have quite a few Chinese restaurants specialise in Sichuan cuisine in the UK. So, the easiest way to choose the 'correct' Chinese restaurant inside China or not, is by asking where the head chef comes from. Because Chinese cuisines are very regional. Unless you grow up in the region, trained as a chef in the region and cooked professionally in the region, doesn't matter if you are the greatest chef from another region of China, you are nothing as far as people in this region concern.
Thanks for the great recipes. I cooked it right away, wonderful spiciness and so sweet. I will definitely be back for the next videos. Best regards from Austria.
Knife skills are amazing. I have always considered buying a medium sized cleaver style knife and now I am convinced it would be the main knife for me in the kitchen. The dish itself so simple but lip smacking good.
@@SchoolofWok Mad m8 it eventually got made with the assistance of my Thai partner...............its just bang on Szechuan..............as I know from Blighty................your something else bro
I'm surprised about the prepping of the ground szechuan peppercorn. I was taught to lightly roast first, then pound out, then sift through a fine mesh strainer, discarding the husks. Also, you're not really going to get wok hay from an induction stove. I'd also suggest chopping your pixian bean paste since it usually comes with large pieces of beans. Both Kenji Lopez and Fuschia Dunlop suggest likewise. Gotta say...I had to rewind to that prepping of the red bell pepper (capsicum) a few times - that was like magic!
You have inspired me to try that out :) Not only does it look like a good recipe, but also is a very good guide to wok cooking in general, i have learned so much simply by watching this video!
As a native Chinese I have to say this is not the really Sichuan chicken, but just like all the dishes from all the normal Chinese IMBIS or cheap restaurant in Europe or in USA, a kind of mixed, not a real chines will like it
@@quadpumped34 Basically, he makes it way too sweet by adding sweet pepper, oyster sauce and sugar in that dish. First, we prepare a mixture of dry chilly pepper, white pepper and shichuan pepper DEEP FRY it as a 'topping'. Soak the chicken in hot oil for a while, add the chilly bean sauce and other ingredients together, stir fry them and add salt, fresh chilly pepper, vegetables and finish off with a spoon of yellow rice wine. Oh, and we don't marinate the chicken with sauce.....only egg white, salt and flour. Hopefully this may help :)
Great - made it last night. Love the WOK CLOCK. I will dial back red peppers as they were a little too sweet (at least the one I had). Overall - fabulous. THANK YOU. More Sichuan please.
@@SchoolofWok Lee - thanks again. I made it again, dialed back peppers and added Chiu Chow style chili oil. It was so good. I also added a little at serving. WOW!
Very delicious! Made it this evening and thoroughly enjoyed it! Had two pans going so I could keep up the temperature but once it was done I was pleased with the result 👍
So by your logic, a Mexican dish developed by a Mexican living in China would be a Chinese dish? The CTM originated in Punjab. Even if you take the popular narrative, the CTM was an Indian style curry developed by a person from the subcontinent in Britain. That logic still doesn't make it a Western dish. theculturetrip.com/europe/united-kingdom/scotland/articles/a-brief-history-of-chicken-tikka-masala/
Looks authentic. I just watched Rajshri Food channel fry onion, ginger, celery and chilli paste together and called it Sichuan sauce. The guy doesn't know what he's doing lol. This looks great though. Thanks.😉😎👍
I just tried this today. Had to improvise a little bit, but man did it turn out well!! Absolutely delicious. My wife licked the wok before cleaning it. :D :D
I definitely learn, laugh (Jeremy can be funny at times indeed), and eat. I cook one to two of your recipes weekly. I currently live in the NL, heading back home soon (French land) My son will be attending univ in London starting Sept 2021; I'll check the travel measures and will make time to check you guys out when visiting him. Keep up the excellent work and vids👍
interesting. I use the same basic ingredients (except I also use minced ginger root), but I start with oil, garlic & ginger for 5 seconds, than the marinated chicken till cooked through and a bit caramelized, remove the chicken - then do the veggies, add back in the chicken, then add in the sauce. It's all good!
My gas stove at home can't compare to a restaurant burner for heat so I use a cast-iron wok. I have a long-handled metal spatula to stay away from the heat that builds in the cast-iron. It gets so hot that the veggies dance when they hit the heat and want to jump out. I've made a few of your recipes. Thank you.
Szechuan chicken i've has always has more cornstarch , almost like it's breaded but still very light . and way more chilies ! but you did add some hot ingredients to the sauce so probably just as spicy . looks delicious !
Great video. Any tips to help reduce the chicken and corn flour sticking? I'm using a stainless steel induction wok and at the end I had a layer of burnt food on the base. Thanks
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with TH-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
Do you have a recipe for chicken or shrimp pad thai?
What the? A wik on inductiin stove. No wik hei and hot spot on bottim of your wok. And you broke all the rules if taking out each part as its done then re combine? Naughty!
Corn flour? Or cornstarch?
@@peterpan8263 sorry starch. Here we call it cornflour. Else ground corns called ground corn or masa
Jeremy is a great teacher! He’s engaging and provides context at each point in the recipe where different styles and personal tastes might dictate different choices. Thanks for the video.
Thank you! - Lee
If only he knew how to cook.
@@luke125 I needed a good chuckle.
Sounds like a kindergarten progress report.
This was honestly such a horrible lesson on cooking. NO REAL Asian chef would EVER press down on meat to get a sear. That's not even amateur. That's idiotic. You let the wok hay speak for itself to get the Maillard reaction. By keeping veggies in with meat at the same time, your taking away heat from searing the meat. Again, lazy and amateurish. I can't speak for the recipe itself since I haven't tried it but for the love of Asian cooking, please stop teaching people to press down on meat. Wtf???
Jeremy and Lee, two of the most important tips I have learned from you are the Wok Clock and getting the wok really hot. I finally got a cooktop with a wok burner at 22 000 BTUs so not only to I get good heat but also a fast recovery time. Thanks so much for your great demonstrations!
Glad to hear it, John! Happy wokking! - Lee
Jeremy is AWESOME teacher! Explains well and is calm while that pan is about to melt down by that enormous heat from stove. Thank you so, so, so much Jeremy, bows to you Master.
Jeremy I want to share with you my honest belief on why I love your channel and why I subscribed to it. Yes you know your culinary dishes(after all you're Asian), but big deal, every TH-cam cooker knows their recipes, but what sets you apart from sooooo many other chefs (I almost said cooks) is your ability to narrate. You have a great talent to reach down deep inside and teach us westerners the inspiration of Asian cuisine. The methodology, the inspiration, the feeling behind it all is incredible. You are sooo young yet so very gifted and most importantly your approach so very strongly conveys your LOVE of sharing Asian cooking to westerners. Thanks so much.
Thank you for the kind words! I'll forward this on to Jeremy, he'll be so happy to read this! - Lee
Hey Jeremy, some time ago, you mentioned in a video that you use the cleaver for almost everything. That got me to thinking because my one of my knife sets which is over 20 years old has a cleaver. And I have never used. So that night, I tried it. Since then, it is practically the only knife I've used for my kitchen duties. Now I'm down to the cleaver and a smaller utility knife so both of my knife sets sit almost totally ignored. Seriously, the cleaver does great on garlic and ginger, to slicing chicken breast, and makes a great scraper. And it stays sharp! Many thanks for your few minutes that you spent talking about that implement.
Cleavers are excellent! Super versatile! - Lee
Yo mate a bit suggestion here, try to handle a cleaver with a different technic might be better. The furthest part away from hand is for chopping regular veges or meat, the middle part is for slicing horizontally and the part nearest to your hand is for cut the bones or some hard pieces of stuff.
@@msoledad7067 Thanks, ill give your suggestion a good try.
weird thing about knives personal preference i think i have had some really expensive knife sets and my mum works for a shop and they had discontinued knives very very cheap set of 3 knives so she got them give them to me best knives iv ever used i only used them now sturdy nice feel to them and sharp as a razor
And the firealarm will let everyone know when the food is ready to be serverd
You so funny
I was thinking the same thing.😊.Good thing its not the one with the roof sprinkler on it.lol
why are reading youtube comments the best
Lol. Exactly. This guy is actually terrible at cooking with a wok.
Lol
i hear my fire alarm going off while imagining cooking it
Haha, definitely keep the windows open/extractors on for this one! - Lee
That's something to aim for :-)
Not if you live outside of UK :)
My fire alarm is always going off when I cook on the wok
i will be cooking outdoors
I just made this recipe, and I wanted to say that it was very delicious. I made it exactly as shown, with one exception which I will get to shortly. The flavors that washed over my tongue were complex, but nicely balanced between sweet and salty. I did make one mistake that I will not make in the future. I could not find the birds eye chili, so I substituted two serrano chilis, and an habanero chili I had on had that I did not want to waste. With the Szechuan peppercorns, 5 dried Thai red chilis, the spicy Pixian bean paste, the serranos, and especially the habanero, I had a five alarm fire in my mouth. It was the spiciest dish I have ever eaten. I survived, but I think I will go with just the one birds eye, jalapeno or serrano chili next time along with the other spicy ingredients.
That's alot of spice I cut up 6 red dried chili's and teaspoon szechwan peppercorns and teaspoon sambai was more than enough for me Iike spicy but too hot can't do
It was too hot for me. I don't understand how you can even put more than one dried chilli peppers in it.
One serrano is a good sub for two birds eyes. That habanero was waaaay past too much. Honestly, the only real use I've found for them is for marinades. They're just too hot to actually eat.
boy you are a legend..
If you ever find yourself cooking a nice homemade cheese steak slap a habanero in the meat halfway through the cooking process they taste damn good on one
I just made this for the first time and it’s was absolutely incredible. I’m never having a takeaway again...THANKYOU
Have a stir fry at least once a week since discovering this channel. Tastes great and it's fairly cheap cooking too.
Dantes38 oh me too my kiddies have become huge noodle fans too 🤣
Fantastic stuff, glad you like our recipes! - Lee
I do every Friday, i called Styrfryday
good for ya as well why you think Asians look so young lol healthy diets
I just bought my first BIG wok and seasoned it. Ready to Wok!!!
subbed soon as i saw your knife skills filet that pepper lol
Thanks! - Lee
@@oaka5639 and your weird
I use a different technique. Cook meat first, remove, heat aromatics (garlic etc), add and cook vegetables, add your meat back in, then the sauce, then the topper like the cashews. Done.
The same technique my father taught me 😊
This technique is usually done to not overcrowd the wok! - Lee
@@SchoolofWok It also allows you to cook everything to the right degree.
your way ia correct,his way is a no no,Im from Sichuan and Im a chef,you never add raw chicken into wok after veges.although for home cooking,I do one pot/wok style,I fry meat till half/almoat done(depends one time required for veges,different veges different time),then turn heat very low and push meat aside,tilt wok so oil flows to low point,add aromatics/ginger garlic chilli etc,till they release their aroma,then add veges,seasoning,or sauce.he is doing it like cooking pasta
gguerra3 Same, how you do it.
Made this for the third time. Tonight I added Chinese broccoli, the stalk slices going in with the onion, the leaves going in near the end. I roasted peanuts and used those instead of cashews. No other changes made. Absolutely stellar dish.
Love the ‘Woc Clock’ concept. As usual, looks amazing!
Thanks! - Lee
Love his videos. Jeremy has a style I like. Entertaining, but no extreme efforts to keep our attention. Very educational and professional. Will keep coming back to this channel just for his videos.
LOVED THIS RECIPE! IT'S ALREADY A NEW FAMILY FAVORITE! However for the five of is I needed 800 grams of chicken and did everything else in larger quantities too! Empty wok amazing! Thanks!
I've watched two vids so far and he's been coughing in both. It's now my fave thing in the videos and I hope he does it every time.
Hahaha, it really depends on how much chilli is in a recipe! - Lee
now you know why he's "coughing"
if you've never coughed as the vapour from spices hits the back of your throat, you've never properly cooked :D
He had corvid
I just made this. 1st time making. And I have a real Thai street wok so can ramp up the proper heat to make such dishes.
The Szechuan pepper corns have a wonderful mouth numbing effect but was not too hot.
Really delicious. Thanks Jeremy
Sounds amazing! Glad you enjoyed - Chris
I ALWAYS click 👍 before I even watch the video, because I know it's going to be a great recipe😂😋😝😊👍👌🙌!!!
Thank you! - Lee
This guy is amazingly good teacher. He just showed me food I love to eat and show me that it's not as hard as I thought to make thank you.
Note I'm sure there's a lot of technique involved so there's going to be some trial-and-error but the fact that it didn't seem over-the-top gives me hope that I can make delicious just as myself
Great tutorial! Just made this now (after watching the vid 10 times) and its immense!! Yum!! Thank you so much! (great 'presenter' too!)
Glad you enjoyed it! - Lee
I come from a culture where stir fry is an EVERYDAY occurence 3x a day starting with breakfast. But I still watch for ideas as stir fry does get tedious. I get to hone my wok skills , learning new tricks. The Chinese are the originals of stir fry , only
5,000 years of cuisine recorded history. Give credit where credit is due.
Hi what kind of wok should I buy. Don't use teflon
The trick is to undercook the onions
It's probably the thing he does best.
It's refreshing to see someone run a wok on a glass-top electric range like a pro.
Love everything spicy especially sichuan cuisine. Unfortunately, my family has quite a low tolerance for spicy food so will just be making this for 1 🙁
Their loss! At least you'll get to enjoy it! - Lee
Make it for 2
Have 1 part for yourself & mix plain boiled noodles to the other half & make a family meal
Leave the chilli out
Leave them. Problem solved.
David Webb 😂
I love your cooking demos and techniques, especially the one about adding a bit of water to deglaze the wok and transfer additional wok hei into fried rice and noodles. I have also been adding a bit of water when cooking large batches of sliced/diced chicken or pork, which I can bag and freeze for later use in quick small batches of fried rice or noodles, instant noodles and such. I use a high pressure outdoor propane wok burner and find that after an initial lower heat sear to separate the raw protein, a brief medium heat to get a good sear without burning-over-charring to half cook the center of the protein, then add some water and briefly finish on full heat without burning/ causing the meat to stick to the wok as the water semi poaches the center to a very moist doneness with excellent wok hei. Cheers!
Made this with chicken and shrimp. I didn’t have the chili bean sauce, so I subbed with what I had - black bean sauce and sambal oelek (chili garlic sauce) - and this came out great. I’ll have to add chili bean sauce to my shopping list. You’re right, it got crazy smoky, but I was prepared with the overhead vent. Can’t wait to try more of your recipes!
Nice! Chilli bean sauce is super versatile, it’s definitely worth adding to your pantry - Chris
This is an absolute winner! Had to buy some bits from a specialist food store but boy was it worth it. Stunning and will be making this time and time again! Good work Jeremy, you nailed this!
That looks delicious. I love it when you do the classics that we often see in restaurants.
It was very good! - Lee
Great videos -- I've watched several, learned a lot. Cooked this one tonight; subbed two Arbol chilies for the bird's eye. Spicing was just right for me, seasoning very close to my favorite Sichuan restaurant. Served over brown jasmine rice.
Didnt know about the everything sliced / everything diced aspect of Chinese cooking.
I didn't either until Jeremy pointed it out! - Lee
Its just a Mise en place thing and for presentation purpose. If its chopped randomly that will ruin the presentation. If everything is julienne, that the rest should be in julienne, not dice nor brunoise. Ratatouille is a good example.
Didn't ether but I have been doing that intuitively.
Me neither!
Well really this is the only time I ever heard of it. I am pretty certain no one does it. I mean it would ruin alot of meals if everything is sliced exactly the same...
Thanks! I just purchased a new larger wok and I’m learning new recipes for my family.
Thank you for the donation, it's very kind of you! - Lee
i made this, and decided to add a little ginger too..
blew my face off, intense heat and flavour, but delicious none the same. served with egg fried rice. could note the mala menthol tingle on the tip of my tong too.
Hahaha, it certainly is quite spicy!
Wow. I just cooked this and I absolutely loved it as did my family. It was my first 'go' at wok cooking and it couldn't have gone any easier thanks to the excellent instruction. Awesome!!!
That's music to our ears! So glad you and your family loved the recipe. - YOLO
If my local takeaways was as good as Jeremy s I wouldn't be on here learning how to make great food.
Cheers heading out now for some 5 spice and rice wine.the corn flour could be tricky to get a hold of atm.
Hopefully you can get some cornflour!
Jeremy i love you and your videos. I made this recipe the other night and it was so frickin good i couldnt beleive it. Gave me alot of confidence as a beginner cook. Thank you for all that you do and i cant wait to see more wok recipes from you!
Glad you enjoyed it! - Chris
Oh wow I love all your recipes Jeremy my kids are becoming huge oriental cooking fans now thanks to you and my feeble attempts to make your recipes 🤣
Good to hear that your family is enjoying our recipes! - Lee
So Good To Be True ! Cooked yesterday for dinner.Loved it. Thank you for sharing .Live long ,happy and healthy life with your loved ones.Ameen
Nice
Thank you! - Lee
Fantastic! Thank you! I think I noticed you were cooking on an electric stove. I was glad to see that. I’ve refrained from wok cooking because I thought one had to have real fire under the wok to do it right, but I have only electric, so this is encouraging.
It's all about controlling your heat, we use a mix of electric, induction and fire for our videos! - Chris
8:49 "Add your dry ice here, the dish is almost ready."
lmao
Great tutorial. Most of all because you're cooking on electric and not some very expensive gas stove with a wok burner like you see in most videos but almost nobody has in their home. In my country cooking on gas is very expensive so a lot of people switched to cooking on electric. You also use what looks like an affordable wok and not some crazy expensive one and simple affordable ingredients everybody can buy in their local supermarket. I can do this on my stand alone one zone induction plate with my 'cheap' wok. Great and I love it.
This video was in my recommended feed and I have no idea who you are, even though you might think so
Well you do now - Lee
I am from Sichuan and lived in Sichuan for more than 20 years. It's my first time to hear a dish named Sichuan Chicken...
Yazhong Hou this is an American Chinese food
Home to fill your home with smoke! Great recipe, looks fantastic!
Thank you! - Lee
Looks good! Going to try this with some seitan as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting
those 2 thin slices of onion on the edge of the wok must be really getting lonely since they're not invited to the party
This really helped me figure out a little more about Sichuan cooking and how to go about trying out Sichuan cooking, really inspired me to now want to mess around with this kind of stuff, thanks so much!
Good stuff! - Lee
Asian cuisine?
Szechuan recipies?
*COUNT ME IN BABY*
YT recommendations finally valuable :O
Instant sub, waiting for more!!!
Haha, that's what I like to see! - Lee
Jeremy, your recipe looks both amazing and delicious! I will definitely give this a try in my kitchen at home or out on my back deck on a portable LPG burner because of the high smoke aspect involved in its cooking. I wonder however, if you can recommend something as an appropriate substitute ingredient for the Chinese Cooking Wine in the marinade. I do not care to consume anything with alcohol in it so it would be nice to have a kind of 'go to' and reliable and predictable substitute ingredient to use in its place. Thank you in advance and for sharing your amazing culinary skills and inspiration as well. Cheers!
You can use something like a splash of grape juice instead of the cooking wine! - Lee
@@SchoolofWok Thanks Lee.
You dont really get any of the alcohol when you add the sauce in a screaming hot wok. If you are really concerned, keep the cooking wine separate and add it just before the rest of the liquid ingredients. The high heat will flash off the alcohol (even though you dont see a flame). I regularly make peppercorn demi glace sauce for steak with scotch or brandy as a flavoring that my 4 year old eats but I add it to a hot pan and cook off the alcohol first (I would not actually let my son imbibe) then add demi glaceand cream.
@@joshevans3452 Thank you for the suggestion Josh. I appreciate your insight.
the only thing as good as grilled chicken, is chicken cooked in a screaming hot wok, excellent as always
You know it! Thank you! - Lee
did you ever try fried chicken?
szechuan my fav, ty, very helpful tips.
Subbed when i heard you struggling to breathe... Hahahahaha ..Great vid btw
It took a good 5 minutes for us to all recover from that! - Lee
my kind of stir fry!!! I'm gonna have to up my game with some finishing moves - anything more than plain old soy sauce. I don't have hot pepper + beans paste, but we do have Erös pista (~sriracha) around these parts of the world.
all neighbors need to know you're cooking and slightly burning food at 11 PM ♥️
Hey man, I just found your channel, looks amazing! I love all the different kinds of food you make, hope i can pick up something!
Thanks! We hope you can learn some things! - Lee
@@SchoolofWok yes how to cook takeaway crappy chineese
I tend to find annoying things about TH-camrs all too easily. It’s a curse. But this is not, whatsoever. Finally. And thank you. 🙏
Nice work! This looks amazing and relatively cheap to make now I need to order a wok lol
Thank you! It's very easy to make as well! - Lee
There was such a good pun in there 😢
I ADORE this recipe and made it again this evening....I must make this at least every 2 weeks, if not every week. I have increased the chilli bean paste content a little as I love the flavours and the heat! 10/10 for this one, cheers Jeremy!!
You are so welcome! Glad you enjoy the recipe! - Lee
*A friend flew all the way to Szechuan China to eat the 100% AUTHENTIC Chicken Szechuan, only to find out the people of Szechuan don't eat chicken to begin with. They eat duck.*
That friend of yours must be joking with you. Sichuanese cuisine is full of chicken dishes (definitely more than their duck dishes). Sure, the one shown in this video isn't one of them (I'm sure it's nice, but just not Sichuanese). But, by saying people in Sichuan only eat duck but not chicken is a bit like saying people from Canton only eat prawn but not crab...
@@lovice
Interesting, and I don't argue with you.
Now, in the local "Sichuanese cusine" IN Sichuanese China, is there an item on the menu called "Sichuan Chicken"?
Thanks for your reply. The answer is ‘no’. Sichuan being one of China’s biggest, most populated and richest in history provinces, different cities and counties all have their very own style chicken dishes. Not just one chicken dish per county either, each county/city has dozens of chicken dishes from boiled, steamed, stir fried with bone and skin, stir fried without bone or skin, slowly stewed, quickly blanched... Then there are over 200 counties/cities in the province, that isn’t even counting the municipality city of Chongqing formally the second city of Sichuan. There isn’t a dish called French Chicken in France, and there isn’t a dish called Sichuan Chicken in Sichuan either...
@@lovice
Which kinda proves my point.
If I spend $2000 to buy a ticket from JFK to China, and then travel to Sichuan, to step into a local restaurant, and order a "Sichuan Chicken", they will look at me as Papa Smurf.
So, this Americanized, hot favorite Chinese dish called "Szechuan Chicken" actually does not exist in China.
@@khaleefax9553 True, but that will happen in your local Sichuanese restaurant too. I'm sue there are a few authentic ones in NY now, as we have quite a few Chinese restaurants specialise in Sichuan cuisine in the UK. So, the easiest way to choose the 'correct' Chinese restaurant inside China or not, is by asking where the head chef comes from. Because Chinese cuisines are very regional. Unless you grow up in the region, trained as a chef in the region and cooked professionally in the region, doesn't matter if you are the greatest chef from another region of China, you are nothing as far as people in this region concern.
That's exactly my kind of "a little bit of garlic" 😄❤️ makes eveey food taste better!!! Thanks for the video!
cookin in a wok, without a fire? thats illegal
Thats for damn certain!
Thanks for the great recipes. I cooked it right away, wonderful spiciness and so sweet. I will definitely be back for the next videos. Best regards from Austria.
“And sear the other side»
*Siri pops up*
I wonder how many people this has happened to haha - Lee
I lived in Hong Kong and China for 15 years and watching your show brings back memories, and makes my mouth water.
Needs green shallots, Jeremy
Knife skills are amazing. I have always considered buying a medium sized cleaver style knife and now I am convinced it would be the main knife for me in the kitchen. The dish itself so simple but lip smacking good.
I use my cleaver for everything haha, it's a great knife to have! - Lee
@@SchoolofWok Mad m8 it eventually got made with the assistance of my Thai partner...............its just bang on Szechuan..............as I know from Blighty................your something else bro
This is an excellent recipe. Couldn't wait to try it and it turned out great! Just the right amount of heat! Fantastic! Love it! Thank you Jeremy!!
Amazing, thanks for trying it! Glad you liked it - Chris
"Slightly western"
Lol
I'm surprised about the prepping of the ground szechuan peppercorn. I was taught to lightly roast first, then pound out, then sift through a fine mesh strainer, discarding the husks. Also, you're not really going to get wok hay from an induction stove. I'd also suggest chopping your pixian bean paste since it usually comes with large pieces of beans. Both Kenji Lopez and Fuschia Dunlop suggest likewise. Gotta say...I had to rewind to that prepping of the red bell pepper (capsicum) a few times - that was like magic!
Take a shot every time he says sort of.
Rest in peace to anyone that plays along - Lee
At least there were no basically's
You have inspired me to try that out :) Not only does it look like a good recipe, but also is a very good guide to wok cooking in general, i have learned so much simply by watching this video!
Glad to hear it! Thanks! - Lee
As a native Chinese I have to say this is not the really Sichuan chicken, but just like all the dishes from all the normal Chinese IMBIS or cheap restaurant in Europe or in USA, a kind of mixed, not a real chines will like it
what would a real chinese like to do differently in this recipe?
@@quadpumped34 Basically, he makes it way too sweet by adding sweet pepper, oyster sauce and sugar in that dish. First, we prepare a mixture of dry chilly pepper, white pepper and shichuan pepper DEEP FRY it as a 'topping'. Soak the chicken in hot oil for a while, add the chilly bean sauce and other ingredients together, stir fry them and add salt, fresh chilly pepper, vegetables and finish off with a spoon of yellow rice wine.
Oh, and we don't marinate the chicken with sauce.....only egg white, salt and flour. Hopefully this may help :)
quadpumped34 宫保鸡丁 copy these Chinese Words and search in TH-cam, you will find the real world
@@zheli91 sadly, I don't speak chinese :(
quadpumped34 search Chef Wang on TH-cam. It come with English subtitle if you on the setting. You will find a real world about Sichuan cuisine.
hi jeremy 1st time i am looking in your channel to day recipe it does not take much time to cook ,,, i will try it soon ,, pamela from london......
Hope it goes well! - Lee
how come the one clove of garlic is bigger than my whole garlic ?
Depends on the type and country it's grown in
We get huge bulbs of garlic at the school! - Lee
It mainly depends on the variety of garlic, adjust the amount of garlic to your taste.
Great - made it last night. Love the WOK CLOCK. I will dial back red peppers as they were a little too sweet (at least the one I had). Overall - fabulous. THANK YOU. More Sichuan please.
Excellent, glad you enjoyed it! - Lee
@@SchoolofWok Lee - thanks again. I made it again, dialed back peppers and added Chiu Chow style chili oil. It was so good. I also added a little at serving. WOW!
That sounds delicious! I bet it blew your head off haha - Lee
@@SchoolofWok nah..was very tasty.!
is this induction? my regular glass hob just cant get the wok hot enough.
Yes, this is induction! - Lee
I did not know this was possible.
theres no secret,just common sense,can be done,1:use thin wok,2:wait till the wok is HOT first,judge the flow rate of the oil to gauge the wok temp
Very delicious! Made it this evening and thoroughly enjoyed it! Had two pans going so I could keep up the temperature but once it was done I was pleased with the result 👍
8:54 when you smoke weed for the first time
Hi Jeremy. Just made this dish for supper today.. It is fantastic. Great tastes, many of them! Just the right amount of heat. Thank you so very much!
Glad you enjoyed it! - Lee
When he said that this is a westernized dish, he's wrong. This IS a western dish just like Chicken Tiki Masala is a western dish.
So by your logic, a Mexican dish developed by a Mexican living in China would be a Chinese dish? The CTM originated in Punjab. Even if you take the popular narrative, the CTM was an Indian style curry developed by a person from the subcontinent in Britain. That logic still doesn't make it a Western dish.
theculturetrip.com/europe/united-kingdom/scotland/articles/a-brief-history-of-chicken-tikka-masala/
Totally agree on that
Nope, I’m gonna start with every hot chili pepper that I can find and make this mind blowing destructive. 😛
I don’t trust this asian dish, it has british accent
Racist.
1:31 your cutting motion is against the blade's build
I love that recipe
Looks authentic. I just watched Rajshri Food channel fry onion, ginger, celery and chilli paste together and called it Sichuan sauce. The guy doesn't know what he's doing lol. This looks great though. Thanks.😉😎👍
Thanks! Haha
Real deal, best channel about wok in youtube!
Thank you so much!
Thank you! - Lee
Brilliant young sir, I've been doing this for decades, nice to see a young man keeping the skill alive. Well done !
Thanks! - Lee
I just tried this today. Had to improvise a little bit, but man did it turn out well!! Absolutely delicious. My wife licked the wok before cleaning it. :D :D
Glad you enjoyed it!
5:01 , pour in the rice wine from the casserole, tap the spoon instead. We all relate 😂😂
I definitely learn, laugh (Jeremy can be funny at times indeed), and eat. I cook one to two of your recipes weekly. I currently live in the NL, heading back home soon (French land) My son will be attending univ in London starting Sept 2021; I'll check the travel measures and will make time to check you guys out when visiting him. Keep up the excellent work and vids👍
What a treat this was to watch. Absolutely loved Jeremy. Trying this today.
placing your ingredients in a "clock form" is amazing, I never would've thought of it.
It'll change how you cook! - Chris
So delighted to find this video. I just got a new wok and am so excited about cooking with one it again. I will be a fan of this channel for sure.
interesting. I use the same basic ingredients (except I also use minced ginger root), but I start with oil, garlic & ginger for 5 seconds, than the marinated chicken till cooked through and a bit caramelized, remove the chicken - then do the veggies, add back in the chicken, then add in the sauce. It's all good!
Chef, com todo o respeito, você é muito lindo! Parabéns pelo vídeo, amei. 😍💖💖💖💖💖💖💖
My gas stove at home can't compare to a restaurant burner for heat so I use a cast-iron wok. I have a long-handled metal spatula to stay away from the heat that builds in the cast-iron. It gets so hot that the veggies dance when they hit the heat and want to jump out. I've made a few of your recipes. Thank you.
Szechuan chicken i've has always has more cornstarch , almost like it's breaded but still very light . and way more chilies ! but you did add some hot ingredients to the sauce so probably just as spicy . looks delicious !
It was quite spicy haha, this would work really well with fried chicken too! - Lee
Just cooked this for the fam and everyone loved it😍 thank youu
Thanks for this wonderful recipe.🙏🏽🙏🏽
You're welcome! - Lee
Great video. Any tips to help reduce the chicken and corn flour sticking? I'm using a stainless steel induction wok and at the end I had a layer of burnt food on the base. Thanks
Make sure the wok is at a high enough heat and you should be fine!