1. Use 6 months old male chicken, it has the best texture and flavor 2. Dry the chicken before chopping it into small pieces to avoid the excess of water on the chicken 3. Use at least 3 kinds of dried chilies to balance the heat, color, and fragrance. 4. Heat up the oil to 240°C，turn of the heat before adding in the chicken for the second deep fry will guarantee crispiness. 5. Stirfrying the chicken and chilies in low heat for 2 minutes to let the spiciness goes into the chicken.
I've watched SO many of your videos in the last week. This video nearly made me spit out my tea laughing when you said "add a shittonne of oil" was NOT expecting that hahaha
Yulihka 5 I speak Chinese and I understand him 100%, but it is impossible to recreate his dishes at home. He’s a restaurant style chef, not a home cook.
@@AthenaCannon Hey bro, we can do it at home. Its not hard to buy all the materials. Im Chinese and I have done hundreds of dishes he taught us at home.
@@AthenaCannon You can do it at home. I follow his recipes to cook for myself. The only difference is your home stove is not going to be strong like his.
I made this....found a place to order the chilis....omg this was so worth it! I did it with chicken wings...had to adjust my cooking times a little but they came out fantastic!! Definitely will be making this again!!!! Thank you!
Glad to see someone tried this. Just curious about what you did with the oil after deep fried,some people just throw it away but it's actually still usable.
@@maymi8052 it's not really that bad....and you can use other chilis to a point...but I wanted to order the chilis he uses so I knew what flavor profiles I was working with. In all honesty, it's a wonderful mix and even though it looks like a lot, my friends, who cannot handle so much chilis, had no problem with this dish.
I made my notes: - marinade: chicken in pieces, salt, pepper, Chinese cooking wine, and soy sauce. add and mix yolk, starch, and oil. - chop garlic and ginger together. - chop shallots. - dried seven stars, bullet head, and lantern dried chilies. - Sichuan peppercorns. - fried peanuts and sesame seeds. - peppercorn an sesame oils heat the wok, add a shitload of oil and deep fry the chicken one minute, refry for 20sec and filter. empty wok and fry in a bit canola oil the peppercorns, add chili, garlic/ginger mix and shallot. stir fry on medium 30sec. add chicken, stir fry 2 minutes on low heat. add msg, sugar, rice vinegar, peanuts/sesame, peppercorn/sesame oils, mix in low heat
I'm so used to the "kuan you" joke, I know what it means and am fully used to seeing it translated as broad oil or wide oil or even just left as kuan you because they assume people who watch Wang Gang probably already know what it means, but seeing it translated as "Use a shitload of oil" made me laugh harder than I have all day
Please put english caption please. Youre a great cook and you definitely would have a lot of fan base worldwide if we just can understand what you have been saying. Please consider. Im realy a fan of your videos
please: 1. Use 6 months old male chicken, it has the best texture and flavor 2. Dry the chicken before chopping it into small pieces to avoid the excess of water on the chicken 3. Use at least 3 kinds of dried chilies to balance the heat, color, and fragrance. 4. Heat up the oil to 240°C，turn of the heat before adding in the chicken for the second deep fry will guarantee crispiness. 5. Stirfrying the chicken and chilies in low heat for 2 minutes to let the spiciness goes into the chicken. all by @ZHU MICHALE
´･ᴗ･`What “六谷” means is "육곡"，That's the name I use to publish my designs, and "designer" is my profession.so. As an East Asian, I prefer you to call me 六谷.
Nice demo and tips. Are there more of his videos subtitled in English? His twice cooked pork one led me here. The summary tips at the end are a great idea.
大家期待的辣子鸡来了！但由于制作和辅料较为复杂，可能大家在家实操比较难，但相信也不会耽误大家想学习这道菜的热情，希望大家喜欢~希望大家帮忙多多转发点赞评论我的视频，让更多喜欢料理的朋友来这里讨论交流~
可以介绍如何做口水鸡吗 谢谢
師傅我看到成都作法與重慶是不是不太一樣呢？
有一種還是比較濕潤的呢？
（三椒精髓都有介紹超棒的👍）
我想學「怪味雞」、「口水雞」
期待師傅分享教導～～
我還期待王師傅 「左宗棠雞」「東安雞」👍
这个和之前的干锅鸡有啥子区别呢王大师？
王师傅可不可以上传一些做汤的视频
我是马来西亚的观众 本身也是厨师，现在疫情的影响下 都不能出门，我打算在这段时间里 增值自己的厨艺知识，所以每看完你的一部影片我就留下这段🙋♂️谢谢
王师傅的食谱是 TH-cam 上最正宗的了！我觉得王师傅最与众不同的地方是说明了每一步的目的，比如腌制的时候为什么要加蛋黄，为什么要加油，等等。
因为很多人也是现学的，看了别人的菜谱但是不知道所以然。王师傅炒了十几年的菜，每一样调料已经了如指掌。
方便观众举一反三，懂得行为的动机，从而理解烹饪的内核😄
其他教人做美食的恨死他了，不逼逼，不广告，不拖沓，不藏私……
@@user-tp3gd6uj7d 認同無誤…👍🏽
然并卵
真的是很认真的在教我们怎么开餐馆
Ferena Feng 脑子：我学会了。眼睛：我学会了。手：啥？
目前他教的我只有一道會做😭
开餐馆是不可能的，你最多学会如何把菜做的更好吃，你要知道一个刚入门的厨房新人到王刚这种程度需要多久？我告诉你，一个厨师的经验还有技巧是需要时间沉淀的。
家里没有猛火灶这件事让我很沮丧🤣
@@VoiceLeo😂😂😂
王師傅厚道，舍得教真內容，的確實在啊，內行一看才明白，外行一定要學啊，烹飪的節目，這麼好的不多。
这是把真家伙公布与众，动了某些人的奶酪
@@beanjim1541 哇草，這英文改回中文的聽起來真帶勁。
@@beanjim1541 ㄞ
加蛋黄的原因是一家子可以齐齐整整
蛋清就不是亲生的吗？
蛋清没鸡权
一家人最重要的就是在一起！
郭振儒 有个日本料理叫 亲子丼就是你这个意思
吾何时能及汝之秀？
王厨师！ 你做这样的视频真让人佩服你！技术也好，过程顺序说明也完美。谢谢，学得好多了！
我是学系法国料理的韩国人，几年前就是在四川成都住过一年，看到你做的这道菜就很想念四川的风光。
你为啥会在成都住了一年？
@@user-qs5by1ek7y 因为2年太长了
中餐学不下去改学法餐了吗？
여기서 한국분보내 ㅋㅋㅋ
1
看王老师视频最开心的时候 就是 把锅烧热，加入宽油！
这才是专业的厨师应有的风格，比美食节目里那些人专业多了
看了王师傅的视频以后，取关日食记之类的博主了。。
別的美食節目廢話太多，光顧著賣情懷了。
看了师傅做的菜，想到自己二十多年料理经验都化为零，好悲伤😭……
都是一些花哨的东西，把中餐硬是搞成西餐的那种一丁点儿的玩意儿 中看不中吃
还要有个猫，才是其他美食博主的标配
歡迎收看,怎麼學都學不會系列
欢迎收看厨师长教你开饭店系列
把锅烧热 其实还是可以学会的
第一，你缺少这么一个灶台和锅。
第二，你不舍得宽油。
第三，你不会颠锅。
第四，……
第五，……
所以学不会
你家火没他家火大
@@poplau3899 認真都是可以，俗話說，手笨不能怨傢伙事兒。
跟着 王刚 师傅 从来不翻车！ 我们在海外一直默默支持 王师傅的 豆瓣酱+火锅底料！ 辣子鸡 真好吃 ！！ 下酒❤
1. Use 6 months old male chicken, it has the best texture and flavor
2. Dry the chicken before chopping it into small pieces to avoid the excess of water on the chicken
3. Use at least 3 kinds of dried chilies to balance the heat, color, and fragrance.
4. Heat up the oil to 240°C，turn of the heat before adding in the chicken for the second deep fry will guarantee crispiness.
5. Stirfrying the chicken and chilies in low heat for 2 minutes to let the spiciness goes into the chicken.
Zhu Michael Awesome!
thanks :)
More chilli that the actual chicken meat.
Kevin Masindi true, neccessary luxury though
Truly doing god's work.
I've watched SO many of your videos in the last week. This video nearly made me spit out my tea laughing when you said "add a shittonne of oil" was NOT expecting that hahaha
Probably the sub maker added that in when Chef Wang added that amount of oil lmao
看了这么多年的美食节目……终于看到一个“酣畅淋漓，干干净净”的节目了！虽然少了一些川菜的技术细节，但适合普通家庭，赞一个！！！
如果说“民以食为天”这句话有毛病的话，朋友您想知道什么比吃饭更重要吗？对人最重要的一件事是什么？
I don’t speak your language but I love love love everything you make
Thank you for amazing tutorials ❤️
Yulihka 5 I speak Chinese and I understand him 100%, but it is impossible to recreate his dishes at home. He’s a restaurant style chef, not a home cook.
@@AthenaCannon Hey bro, we can do it at home. Its not hard to buy all the materials. Im Chinese and I have done hundreds of dishes he taught us at home.
@@AthenaCannon You can do it at home. I follow his recipes to cook for myself. The only difference is your home stove is not going to be strong like his.
@@hsun7997 So you can’t recreate his dish at home. You just said the reason yourself. Your home stove isn’t restaurant stove.
@@jcmeng5014 ..I applaud you! Chef Wang's cooking is very challenging.. not that I know about cooking.. I'm a mechanic.. but I love chinese food!
王师傅的讲解能解开我好多以前不懂的细节，每一步都会告诉你为什么要这么干，为什么要选这种材料。很多烹饪节目都会忽略对新手来说，需要注意的细节。谢谢王师傅。
唯一一个做饭视频看完只想立刻做饭！有些做饭视频看完就很想买漂亮的厨具。。
MangoZ T 👌👈
是的。。。甚至养成了买锅的癖好
我跟你一样
恰如其分
我看完只想立即购买宽油
一看就就是专业的！好娴熟，来劲！而且会解说为什么要这样做，一级棒，没说的了！即刻关注，马上点赞！
謝謝大師不藏私，簡潔，清晰的教學，看來非常專業喔！然而對家庭來說，是有一定困難的。
多谢王刚师傅的细心教导。就是喜欢王师傅的无私和认真
You are so awesome Chef Wang. I like the fact that you explain the purpose of each step and ingredient. Your videos are exceptional
師傅你煮的真的看起來超級豪華
謝謝王老師熱誠無私地分享！讓我開了竅、學了許多！再次謝謝您。
王刚老师不靠说来动人，靠的是实实在在的厨艺，做自媒体的厨师何止一两人，但搞来搞去都跑了题，反倒成了大胃王和吃客，厨师是了不起的艺术家，自然界的腥膻恶臭通过厨师的厨艺变成美味佳肴，此等造化最能令人动容，没有什么比品尝到如此美食更能让人感到幸福！王刚的视频并不是每道菜都能做到色香味形面面俱到，面面完善，但这无法掩饰他是一名出色的厨师的事实。一道道家常菜展现出的是他对于食材，对于厨艺的深刻理解，他在与自然造化对话，这是货真价实的艺术，而不是不思进取、安逸、舒服，换言之，不是吃饱喝足混吃等死的颓废价值观，而是积极向上，不断追求更高境界的进取精神。这一点从王刚的高度专注便能体会得到，尤其是每次的技术总结。仅此一点，王刚就是个值得尊敬的厨师，敬佩之余也不免好奇，不知王老师师从何方高人？
I really enjoyed your cooking class very clean and professional respect from Seattle Washington ✌️
Do remember Mr.Wang from Zigong
自贡！not子宫，不要搞混。
@@user-tv5lo9cw5u 仔公，仔公鸡的自贡！🤞
在家试着做了一次，跟外面餐馆里的味道一模一样，简直良心！！！
王刚师傅，大厨中的大厨！👍看您的教学视频简直就是享受！
昨天买了材料 学做了一下 ，虽然有些食材买不到 都用别的代替了 青花椒也放多了， 但是还是很好吃！太满足了！真是幸好有你！
I made this....found a place to order the chilis....omg this was so worth it! I did it with chicken wings...had to adjust my cooking times a little but they came out fantastic!! Definitely will be making this again!!!! Thank you!
You are so amazing. You are the only one who is really learning. I'm a Chinese. This dish looks like too much cilli.
Glad to see someone tried this. Just curious about what you did with the oil after deep fried,some people just throw it away but it's actually still usable.
@@doctordisco4214 I always reuse oil....and notice he talks about 'wide/broad' and 'base' oils...my reused oil becomes my wide oil.
@@maymi8052 it's not really that bad....and you can use other chilis to a point...but I wanted to order the chilis he uses so I knew what flavor profiles I was working with. In all honesty, it's a wonderful mix and even though it looks like a lot, my friends, who cannot handle so much chilis, had no problem with this dish.
Why don't you record a video to show it ? That will be funny.
师傅好 超喜欢
喜歡吃雞毛的同學可以不拔
可是我喜歡吃屎....
黃珮馨为什么喜欢吃鸡💩自己没有吗（敲完键盘我吐了）
@@facem9102 我流口水了...
@@user-mj7jk1bq7l 你是老八嗎
@@user-mj7jk1bq7l 我可以满足你
One of the best show! Chef's explanations are very useful!!
教科书式的讲解，专业！！！
千呼萬喚始出來呀...
期待好久了^^
兄弟，借个楼说句话！鸡肉复炸那一步非常的专业关键，第一步炸是锁住里面的嫩，第二步炸是提升表皮的酥脆。还有建议姜不要剁碎了，切成薄片最佳，辣子鸡里面的姜片非常爽啊，简直是堪比鸡肉的存在！
还有，辣椒事前先用水泡十分钟在沥干水分备用，新手掌握不好火候，干辣椒极易炒糊，泡水沥干之后不容易糊，而且吃起来辣椒也是酥脆不辣。最后，吃剩的辣椒千万不要扔了，剁碎之后下次炒菜可当调料，也可以再加入葱花再炒一下，吃面的时候放入一点，香气十足！
今天做了这道菜 真的太好吃了😭 您就是永远的神😭
這個值得學習，估計一天不能出門，好多材料，這個菜非常好吃啊。😋
一頓操作猛如虎，看了就是不會煮
愛國香港人xdd 香港朋友来玩啊 请你吃美食 我准备申请城大研究生呢
耿夏禹 真的吗？唉，最近考试都不能回大陆玩了，都留在香港，搞到我有点怀念我家乡的味道。毕竟读书最重要，那我也祝你能成功申请城大的研究生哈👍
愛國香港人xdd 四海之内皆兄弟嘛 Youtobe常见 有机会一起去找王师傅哈哈哈哈
耿夏禹 好呀，等你做了城大研究生之后，有空再一起去大陆，吃王师傅的菜哈。深夜了，看这些我都有点嘴馋了😅
愛國香港人xdd 真的是 我现在很饿
2:35 "add a s***load of oil".. love it!
喜歡在專業的廚房𥚃示範，容易明白及看到你的刀功及煎的技巧.。
I rarely ever cook and could never cook like this but I just love watching his videos. Especially when he brings out the wok!
I want to go to China some day and experience all this amazing food.
我的最爱，终于可以学着自己做啦 王师傅超棒
做视频就是为了告诉你这道菜非常复杂，学不会的，还是去饭店吃吧
一看就会，一做就废🙄
宽油警告
謝謝王剛老師，料理真的很有趣耶
大师拍得好，讲的也好，我这个炒菜多年的家常菜鸟一口气看了三个视频，了解了很多细节和方法，这比看各种各样的攻略要强太多了
其实我是小孩，但我不知道为什么那么爱看你的影片
因为你是未来传播四川菜的精英。相信你以后会很有出息！
你多大
传说中馋哭的隔壁小孩
1
英雄不问出处，吃货不看岁数
Eres un master chef, saludos desde México
說明清楚明暸，謝謝師傅的用心傳授
王刚师傅讲解的最透彻，是油管上最棒的
我哥哥也是四川的厨师。之前他来北京，在我们家做饭，也是做辣子鸡。我真的是又爱又恨。爱在味道真tm好吃，恨在肉切的也太小了，一筷子下去全是花椒。遇到这么好吃的菜，却无法爽快的下饭。扎心，难受。
Liu Shu 辣椒不多味道不够
这就是这个菜的魅力，撩得你受不了
就是讓你欲罷不能。
哈哈只有这样才有让你欲罢不能的味道呀，我都是做一大堆拿个塑料袋装着，里面放牙签，走哪里都带着，当零食吃。
这道菜也叫红灯区啊，因为找鸡！哈哈，吃剩的辣椒千万不要扔了，剁碎（或者加点葱花再炒一下），炒菜的时候或者吃面的时候放一点，简直不要太香。
I made my notes:
- marinade: chicken in pieces, salt, pepper, Chinese cooking wine, and soy sauce. add and mix yolk, starch, and oil.
- chop garlic and ginger together.
- chop shallots.
- dried seven stars, bullet head, and lantern dried chilies.
- Sichuan peppercorns.
- fried peanuts and sesame seeds.
- peppercorn an sesame oils
heat the wok, add a shitload of oil and deep fry the chicken one minute, refry for 20sec and filter.
empty wok and fry in a bit canola oil the peppercorns, add chili, garlic/ginger mix and shallot. stir fry on medium 30sec.
add chicken, stir fry 2 minutes on low heat.
add msg, sugar, rice vinegar, peanuts/sesame, peppercorn/sesame oils, mix in low heat
知其然且知其所以然，够专业，而且走心了。非常感谢
不懂按倒讚的人的心理，認真的分享自己料理的作法是很棒的行為啊
👍好厲害!
江雨 居然看到一位同名弟兄，厉害了
😂😂😂
江雨 😊
綺麗な厨房ですね！
沒有廢話 乾淨俐落!爽快!
试着做了一下，很成功！
2:34 best instruction I have ever heard 😂😂
I can understand both language, the chef actually said 'add appropriate amount of oil'. The translation is so funny.
師傅午安
干净简单，列为下一道学习的菜品！！给王师傅点赞！！！
如果说“民以食为天”这句话有毛病的话，朋友您心里想知道什么比吃饭更重要吗？对人最重要的一件事是什么？
謝謝師父！
Super útil. Gracias, colega.
半夜看超爽
厉害要不要人活？ 快端给我，我要吃
冯彦博 半夜看到肚子饿😔😟😂
是的，就是饿
自虐倾向
现在22：56我在看王刚老师的合集。。。
超喜歡剛師父每一個視頻👍
谢谢老师 作为一个美国人我觉得你做的方法就是太棒啦
这个才是正宗的做菜视频嘛，太专业了
这样的视频方便学习，我也径常在这里学习
三椒合一………天下武功，唯辣不破………
233333
看到这里笑出声
哈哈
笑死啊 三民 天下
好厲害的真功夫 👍
Wow, you are amazing. I do not understand Chinese but love to see you cook.
妈耶你们都是住在TH-cam的么都那么快
CN_ AXEL丶ST 老实说，我B站也有套房子
你们比抢红包还快😂床上也那样吗？😂
江悶怒羅 太搞笑了23333
@@user-lb5eo8se6t 厉害，不愧是拆二代
1
对我来说还是白切三黄鸡好吃😋
详细，厉害👍
神廚王剛！ 謙卑有耐心！
三椒合一，完美辣鸡！
Arvin 666
Nice
You toooo luvvvly.
很出色的師傅，好嘢。
谢谢老师教学 👍
Now the Eng-sub is available.🙌🏻
求宫保鸡丁制作方法，支持的请点赞！
Andy Zhao nice
nan li 我也是这么想的
要吃正宗的宫保鸡丁还得在美国！：）
@@kainlin690 你在开玩笑?
@@kainlin690 你是说美国的宫保鸡丁很难吃吗？
看大师的作品、好过瘾喔👍🏻
终于等到这个了
2:35. Add a shit load of oil. LOL 宽油神翻译
我还认真地谷歌了一下宽油是什么
@@BoyangWang 哈哈 宽油 = more than enough oil
That is indeed a TON of oil. lol.
笑死我了 这个神翻译
@@wildlifeinthenorth1116 加入过量食用油
比看食神还过瘾!
谢谢！没有厨师朋友，在您这里能学到真功夫。我是二十多跟CCTV7部队大厨学的做饭基础，一做做了十几年。看您的视频之后就可以提高一个档次了，家人能吃到更好吃的饭。
I'm so used to the "kuan you" joke, I know what it means and am fully used to seeing it translated as broad oil or wide oil or even just left as kuan you because they assume people who watch Wang Gang probably already know what it means, but seeing it translated as "Use a shitload of oil" made me laugh harder than I have all day
Please put english caption please. Youre a great cook and you definitely would have a lot of fan base worldwide if we just can understand what you have been saying. Please consider. Im realy a fan of your videos
please:
1. Use 6 months old male chicken, it has the best texture and flavor
2. Dry the chicken before chopping it into small pieces to avoid the excess of water on the chicken
3. Use at least 3 kinds of dried chilies to balance the heat, color, and fragrance.
4. Heat up the oil to 240°C，turn of the heat before adding in the chicken for the second deep fry will guarantee crispiness.
5. Stirfrying the chicken and chilies in low heat for 2 minutes to let the spiciness goes into the chicken.
all by @ZHU MICHALE
Thanks (designer ) for the interpretation.😄😄😄
´･ᴗ･`What “六谷” means is "육곡"，That's the name I use to publish my designs, and "designer" is my profession.so. As an East Asian, I prefer you to call me 六谷.
한국말로 변역해 드리면 어떨까요?
想自己在家试的朋友 炒辣椒那一步 会被呛得不行 一个搞不好还会呛到邻居 小心被投诉哈哈哈
非常好
流晒口水~
hi Mr Huang Gang, thank you for your video it is excellent!! xie xie ni de video.
KW Tam NOT HuangGang ,is WangGang
广东人黄王不分，不过一般是都写wong
thank you for the correction.
wang gang bro
王刚师傅你每次说某某调料多少克的时候我都是不信的！感觉都是你的手感！！！比如5克花椒油感觉比你说的10克香油还多！@_@
PENG Stu 不用在意这些细节。哈哈哈
他经验比较丰富嘛 手感就足够准了
中餐讲究“少许”，哈哈哈
你是老外嗎？中餐師傅說多少克那就是說著玩的。「少許」才是最重要的。
李偉 没错，炊事班里面李大嘴就说了，最难的就是这个少许啊，适量啊
Nice demo and tips. Are there more of his videos subtitled in English? His twice cooked pork one led me here. The summary tips at the end are a great idea.
Chili and chicken go together so well. Its my favourite dish
2:36 English subtitles add a shitload if oil 😂
lol
"Add a Sh** load of oil" LMAO!
手脚麻利，语言简练，真棒！！！
我非常爱吃中国料理，在你的网里学习许多，感谢你非常用心教导分享，谢谢您
Its going to be so spicy that I need a fire brigade in my bathroom the next morning.
5:09开始唱rap
睇咗王師傅好多片，真係有料到👍👍👍
厉害👍