The Kung Pao Chicken Recipe I Wish I Always Had
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2020
- Kung Pao Chicken, or Gong Bao Ji Ding (宫保鸡丁), is a Chinese dish from Sichuan that has taken the world by storm. I try the authentic, traditional recipe - only to see if we can take it to the next level!
Werbung | Ad | This video is #5/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu.
🍸 bit.ly/andong-mingriver
Discover the original taste of Sichuan's #1 distilled spirit at their shop:
🇺🇸 bit.ly/andong-mingriver-US
🇬🇧 amzn.to/2SVsQUe
🇩🇪 bit.ly/andong-mingriver-EU2
► Andong on Instagram 📷
/ mynameisandong
► Become a Patron and support this channel! ❤️
/ mynameisandong
► Kong Pao Chicken, super juicy 🐔
250g or 1 large chicken breast
1/2 tsp salt
1/2 tsp baking SODA (not baking powder!!)
brine for 30 minutes, or up to overnight
rinse very well
then marinate in
1/2 Tbsp Chinese cooking wine (Liaojiu)
1/2 Tbsp light soy sauce
1/2 Tbsp corn starch
while making your sauce & oil
sauce
2 Tbsp Zhenjiang or Chinkiang vinegar
2 Tbsp sugar
1/2 Tbsp Chinese cooking wine (Liaojiu)
1 tsp ginger juice (squeezed grated ginger)
1/2 Tbsp light soy sauce
1/4 tsp dark soy sauce
1/4 tsp sesame oil
1/4 tsp msg (optional)
1 tsp corn starch, dissolved in 2 Tbsp cold water
for the fragrant chili oil
5 Tbsp oil
2 tsp Sichuan pepper
2 Tbsp chili flakes
sizzle on medium low for 2-3 minutes, until chili begins to darken
you will need around 1-2 Tbsp of this oil
prep other ingredients
1/2 cup or more of peanuts + cashews
3 medium scallions, pale parts only, cut into 1 cm chunks
2 cloves of garlic, thinly sliced
about 10cm cucumber, deseeded, finely diced
about 10 dried chilies (ideally Sichuan Er Jing Tiao), cut into pieces and deseeded
blanch marinated chicken in
2l boiling water
about 1-2 minutes, stirring gently
outside should turn pale
it’s ok if not cooked through yet!
carefully strain
let cool for a few minutes
for the stir fry
2 Tbsp neutral cooking oil
add garlic
add chili
add chicken
stir fry 2 minutes
add sauce (stir before adding to make sure starch is dissolved)
stir until thickened
add peanuts
add cucumber
add 1-2 Tbsp fragrant chili oil
serve, enjoy! 💛
► Pear In Red Baijiu Cocktail 🍸
20ml Ming River Baijiu
20ml Dark Rum
30ml Red Vermouth
30ml pear juice
Shake with ice cubes
Enjoy!
► The Food of Sichuan: Fuchsia Dunlop's Book 📖🌶️
amzn.to/2V1AcH1 🇩🇪
amzn.to/3fH5ZFb 🇺🇸
Written & Directed by Andong
Motion Graphics by Andong
2nd Camera & Editing by Eypee Kaamiño
► / eypeekaamino
► Twitter 🐦
/ mynameisandong
► Andong on Facebook 📘
/ mynameisandong - แนวปฏิบัติและการใช้ชีวิต
I did it again guys. I said "baking powder" when I meant "baking soda". It's fixed in the recipe, sorry 🙈 KONG POWER to y'all!! 💥🐔🥢
and as always... enjoy~
hey Andong you didn't put the sugar back into the written recipe!
Try it with cubed squash instead of cucumber and we use diced celery for extra snap and crunch in each bite. And oh, extra heat please. We love to sweat when eating Kung Pao chicken. Great recipe and thank you, Andong!
is it possible to see a mapo tofu video in the future?
Ну, рамэн я уже делал, карри по-японски делал, теперь пора и эту штуку попробовать
I love that he watches Adam Liaw he's way too underrated
that guy is my hero.. his Torii karaage just turned my world upside down.
Kung Pao Chicken was one of my grandpa's fav dishes! On personal experience, I'd use boneless thigh meat and skip baking soda, because it's already juicy and bouncy on its own. For marinate, I'd suggest adding chicken powder, white pepper powder too. And the velveting, maybe try the hot oil frying instead of using water.
The idea is to not wash and run chicken with water so doesn't lose its original flavour from the marinate and the meat itself.
And also the nuts, try roasting them on the dry pan first! It adds an extra nutty scent to the dish too~
"You are the king of your Gong Bao Ji Ding"
Channeling Food Wishes now, are we?
I caught that too! Love Chef John! ❤
LOOOL, I spotted that one as well.... I thought I would be the only one :) Nice one!
I was just going to type the same thing.
After all, he is the Andong, of quoting Chef John.
I mean...Chef Andong from FOOOOODDD Wishes.com just kinda fits right
Loved the shout-out to not only Chef John, but to Chinese Cooking Demystified, the best Chinese cooking TH-cam channel (next to this one)
I'd like to see Andong do a collaboration with Chef John at some point.
@@DarDarBinks1986 you and me the same mate. Sadly as revered and beloved that Chef John is, he is pretty elusive and doesn't interact much with other TH-cam personalities 😞
Chef Wang is crying...
@@xuedalong hahaha don't get me wrong, Chef Wang is a God, but the way Andong/Steph&Cris tell a story and delve into the science behind the dish earn them a special place in my heart at least 😂
Also Adam Liaw...
Damn dude.. some serious production quality.. 80s montage, lots of fancy angles.. Really cool Andong
Makes me so happy when someone appreciates these things :) Thanks!! Shoutout to Eypee Kaamino who is helping me step up the quality for this channel!
@@mynameisandong Eypee the goat
Too much, too early, becomes more about the editing than the food, but I do understand the desire to evolve so hopefuly an balance can be found :)
This was such a fun project to edit
@ॐ गणेश ॐ How can I be lying about something that is about taste? I found the editing a bit too much, I would probaly stop watching if this editing continuous. I have greatly enjoyed the videos up to now, and I do understand that i am just one person, and I do understand people need to change at times, and if that changes means I will part ways with Antons videos that is okey, but I would hope that it is also okey that I am not barred from to try to express respectfully that i hope that will not happen. I don't see why you must sett out to make this worse than it is?
Eating a dish with whole Sichuan pepper corns inside is like walking around a minefield, it’s definitely more exciting and is part of the experience ;)
Love the aroma and the tingling sensation while hate the taste and the texture. Powdered or infused oil forms are acceptable.
"I don't want no carrots in my Pao"
-Andong 2020
As someone originally from northern China, I personally never liked having cucumber in Kung Pao Chicken. In theory it adds variety in texture to your bites but I always felt it disrupt the consistency of chewing different ingredients in one spoon. I'm gonna take inspiration from the rest of your recipe and try using zucchini instead of cucumber. :) Hello from Montreal btw. Love your channel.
I think it's normally cooked with zucchini anyway lol cucumber is only tasty as a cold dish.
@@Crystalbomb321 I've never seen this dish cooked with zucchini in China. Interesting.
Agreed. neither belong in this dish (and not just because I *hate* zucchini... I like cucumber). The dish is all about the texture and flavor of the chicken. It is also typically served with rice. If you want zucchini (why?😉) or cucumber, make a dish that focuses on the veg and serve that too. Why compromise either to put it in the same plate?
people got in fights on Chinese cooking app whetehr there should be cucumber in gongbao jiding or not
Fuck cucumber, the only good cucumbers are the pickled ones.
3:54 I see he is a man of absolute culture! Watching Adam Liaw for inspiration has almost become a hobby of mine
"Liaojiu aka. Shaoxing Wine..."
What have Chris and Steph done to you...
Probably it should be translated as "Shaoxing Cooking Wine". Shaoxing Rice Wine is mainly made to be consumed as drink. It is also made into as cooking wine by adding or infusing some spice ingredients.
What have they done to us all!
While Shaoxing wine is liaojiu, liaojiu ain't necessarily shaoxing wine. Like a dog is an animal, but an animal isn't always a dog.
@@kenfletcher1240 : Well, quite the opposite. Actually, Shaoxing Rice Wine should be the "animal" while Shaoxing Cooking Wine is the "dog". Liaojiu has always been a member (or subset) of Shaoxing Rice Wine family. Even though people may cook with beer or white liquor, they are not called Liaojiu or Cooking Wine. Liaojiu is exclusively made using the Shaoxing Rice Wine method.
Lol. This too
The most underrated cooking channel by far.
Thanks for these amazing videos.
Thanks man!
@@mynameisandong Sag mal weisst du wo ich hier in Berlin an Ya Cai rankomme?
I love how he puts a brief history at the beginning of the food he’s going to make. It feels like I always learnt something from watching his videos.
I love the history lessons about the origins of foods.
May I recommend another channel called Tasting History? That may also satisfy your craving for food history.
I hate this saying, but now it's a must --> I'm a simple man, when I see an Andong video in my feed, I press like immediately.
Andong, please, PLEASE make a video about why prawns in Chinese cooking are translucent and crunchy. PLEASE. I think you're the only one who can nail this topic.
the answer is baking powder 👌🏼 there’s something on serious eats about this.
@@mynameisandong Yeah, I researched about it too, and I tried it, but it never works for me. One article said to run cold water into a bowl of prawns for hours, which I have yet to try.
Love the “Chinese cooking Demystified” crossover. Liao jou (sp?) a.k.a. shao xing wine. Hahaha.
Different countries have different cultural traditions. I come from Inner Mongolia, China, a girl on the grassland.
I make Gong Bao Ji Ding a lot. One suggestion: I don't really like store bought roasted peanuts in this either. Instead of switching to a different nut, try buying uncooked peanuts and deep frying them in traditional Chinese fashion (starting from cold). The texture and flavor of freshly fried peanuts is 10x better than store bought roasted peanuts. I HIGHLY recommend this. You don't need much oil (since you are starting from cold anyways) and you can reuse it. You can also use the same oil to velvet the chicken (instead of doing it in boiling water as shown in this video). Also, don't be crazy: use chicken thighs.
this!
Again an amazing episode. Thanks for the sichuan series, I really love it! Production quality seems to increase every week and I love the sneaky showcase of Adam Liaw, he thought me so much!
Keep up the good work Andong and many thanks from NL!
I've been watching your channel since roughly two years. I love how your videos are inspiring and entertaining at the same time. Keep up the great work and have a nice weekend!
How do you not have more subscribers.... Such knowledge, skill and crazy production value! I have been digging your videos for a few weeks now and loving it!
Love how the production quality just keeps getting better and better. Keep it up, man!
i love the honest reflection of your recipe at the end, places where you could've changed for the next time!!
Quality content here for sure! Keep doing this god-tier food man!
I'm so impressed with this guy, so much knowledge in details and so on! Amazing job, your channel is one of my favorites from now!
Hi, Andong, I really love your recipe and the respect & effort you put in, and more importantly, the idea using science and sometimes tricks from another cuisine to improve the original one. As a Chinese who lives in Germany I actually learned a lot about Chinese cooking from your channel, as well as ways to get around when I couldn’t find the ingredients. Thanks for all the amazing content.
Btw...I heard once from a professional chef, that 宫保鸡丁 was originally supposed to be made with chicken thigh, but many restaurants nowadays use chicken breast to save the money (yes, chicken breast is like half of the price of chicken thigh in China…), maybe give it a shot😉
Mit freundlichem Gruß
As an Chinese I appreciate you explain the origin so well!! I can tell you definitely love the dish and culture, благодарю вас!
This is definitely my favourite kind of videos by you Andong🙏😋 Asian cuisines, exploring culture and history, and perfecting an already-legenday dish🍽️
Hi Andong, great video! As a person who comes from Sichuan, I could give you some advice for you. First, for the color, many restaurants in China will use 糖色(sugar color) to add the ruby color for the food. And some Sichuanese chef would like to stir-fried the dry chill and Sichuan peppercorn first until the chill gets a dark red color to give this dish a slightly burned chill flavor, this is also the source of the name "糊辣鸡丁”. Finally, we called this dish “litchi flavor" in Sichuanese cuisine, which means the sweetness should be slightly more than the sourness in this dish.
I just made it and it was heaven! We got to appreciate Andong for putting so much effort and qualitiy into his videos and going beyond cooking.
I love the way you bring culture and history with food. Gives so much more sense.
only discovered this channel around the beginning of lockdown and it's now my absolute hands-down favourite cooking channel on youtube or anywhere else, for that matter. The history section in each episode is what makes it so great for me; hell, I even sit there enjoying the sponsor advertising bit, FFS! :D Great production, great food choices and watching Andong smiling for an impossible length of time has made this shitty year so much more bearable. Many thanks from just down the road in Pankow! Peace.
Just found your channel and I love it! Seriousness in the matter and humor in the presentation is always a winning combo.
...a little thing I loved about this specific clip was: you made two allustions to two other youtube cooking-channels, both of which are also fabulous. Nice and subtle! ;)
Endlich wieder ein Sichuuan-Recipe! Danke!! 😘
Love the new editing style in this one!!
I am an epidemiologist and i really like your scientific way of handeling your recepies. Keep up the good work Andong!
Gung Bao ji, was my most favorite dish in Shanghai. I used to live for a year and in the nearby Tongji University (the one in anting Region), there was a very Small stall serving kung pao chicken. First I was afraid to eat there but when I tried it, I was blown away and I went there at least once a week. KUNG PAO CHICKEN FOREVER!!!
Do you mean the one on the "shopping street" of the Jiading Campus, where you could upstairs to eat? If so I have to agree their Gongbao Chicken was on point!
@@axelfiedler exactly that one. They always used to wash the chicken breast outside in bowls with water. I studied there in 2014 for a year. That gung bao chicken is one of the things that I am thinking about often. So simple but so fucking delicious
@@Soldiertakeover Wow what a coincidence! I studied there from May 2013 to January 2014, although I have to admit I moved to the city center in August and haven't really visited the Jiading campus that much afterwards. I couldn't bring home a lot of credits anyway because their english course program was nowhere near what they promised before I went there and my Chinese was not proficient enough to do engineering classes in Chinese.
Your videos are sooooooo AMAZING!!!! I love that you cook with so many different cuisines, please for my sake keep uploading videos!
he's the youtube chef we need, but not the one we deserve. Another great one Andong, thanks for all your insane efforts!
Awesome dish! Something I might actually try out! Or a variation of that.
And great video! Liked the "behind the scenes research"-part being followed by the classic Andong twist.
Love that tribute to Chinese Cooking Demystified! Great recipe and history!
The video production quality is different in this video and I like it a load! This is great Andong!
Habs nachgekocht, war super lecker 😋 danke, dass du über das bloße Kochen hinausgehst, unterhältst und Prozesse sowie kulturelle Aspekte erklärst! - dein Fan aus Berlin
Oh boy, kung pao is next on my Friday night cook-off list! Thank you for this great video Andong! I have just made proper malaxianguo and the result was amazing all thanks to your video! Great content as always! Since that winter is just around the corner maybe you can show us more hearty seasonal dishes? I still remember Tianjin hawkers starting to sell tanghulu (fruit skewers coated in syrup and rice paper) around thing time of the year.
Just discovered channel, very impressed. Excited to see more
I've been binge watching your videos lately. Actually made my own Hainan style chicken and rice the other day because of you and it was amazing.
hainan chicken is my all time fav! 😍
i love how he makes an infused oil instead of just grinding up the peppers xD
It's the best way to ensure an even distribution throughout the sauce without imparting a gritty texture.
I have tried many variations of 宫保鸡丁 recipe to get that taste of when I was living in Beijing! Excited to try your recipe! It looks authentic!
Gratulation, du wirst immer besser. Mittlerweile liebe ich deinen Kanal ❣️
mate your mentality on not good but great, is what really keeps me on your channel. respect with all the effort!
"You're the king of your gong bao ji ding"
YES CHEF JOHN
This is my first watching your videos. And, *WOW!* your voice soothingly calming, Chef. 😊 I'm sure it makes the dishes more delicious by hearing your voice while cooking it.
Andong yer doing some great work on this channel. In regular rotation for me with Kenji, Alex French Guy, Chef John, Adam Ragusea, and Josh Weissman. Keep it up
I too fell in love with this dish in Beijing, with the cucumber and carrots. Your version sounds godlike, worthy of the Chinese narrator voice.
Different countries have different cultural traditions. I come from Inner Mongolia, China, a girl on the grassland.
One trick is to marinate your chicken a bit longer. The liaojiu softens the chicken cubes too!
I love your channel and the content. I love the history parts too at the beginning of your videos ❤️🤓
Genial, deine Videos werden von Mal zu Mal qualitativ hochwertiger
Really enjoyed the variety in the editing in this one! Feel free to show us more of the process in other creative ways :)
Greetings from Colorgne
skin-on boneless thigh is actually the best chicken part for this dish trust me
haha, well done... I like how you learn from other youtube cooking channels... lot's of Alex in here... but in the end... the Chef John? Nice one!
Ur my newest sub , love to cook , and you give me ideas
Awesome :) thanx for this !
Your videos are done so well, keep goin
I really love the introduction in the beginning about gong bao ji ding.
Classic Andong with a sprinkle of chef John! Loving it 👌🏼
Different countries have different cultural traditions. I come from Inner Mongolia, China, a girl on the grassland.
Your video is like 15 Minutes of perfect Kung Pao Chicken. You gobble it all up and suddenly its over and all you want is more.
I like the introduction to your research process, that's an interesting change from your previous videos. The new editing style is pretty cool too, though I'm not sure the chewing close-ups need to be quite this long :)
Very nice, Andong!
Hiiii Andong! Ich liebe deiner Videos! Obwohl ich nicht koche 😅 deine Videos sind so informativ und qualitativ und strukturiert und gut gemacht! 😂♥️♥️ einfach wow! Ich schaue deine Videos nun seit über nem Jahr (seit dem Video mit Malwanne) und ich sehe bei jedem Video die qualitativen Fortschritte. Find ich echt cool 🤙🏻
Danke! 😃
The typical "moderately traditional" way to get more red would be to fry some Doubanjiang after frying the garlic/ginger/scallions. It adds some nice extra fermented complexity too. I'm also increasingly convinced that most American restaurants, even the authentic Sichuan ones, use both (a lot of) corn starch and egg white on the chicken, then pass through oil (aka light deep fry) as their velveting. I've had pretty good luck with light corn starch, egg white, and then just stir frying, but one of these times when I'm not feeling lazy I intend to try the pass through oil and see if it gets really juicy. Same marinate on my chicken but cut more into strips and then dropped into boiling hot and sour soup (as I make it) results in awesomely soft chicken.
Is that a Chef John reference? I love it when my various youtube chefs reference each other!!
My uncle used to run a Chinese takeout in a small little town in the US and I would take orders for him over the phone. We have 2 versions of Kung pao chicken, Asian version which is full-blown spicy, oily type and a white version which is sweet and a tiny bit spicy. A white dude called for real Asian version as he felt he's ready for it, his wife called and said he's in the hospital hours later. lol
Loved the entire video but the Chef John shout out at the end was spectacular hahah
Looks absolutely delicious! Have to try this out!😋
Different countries have different cultural traditions. I come from Inner Mongolia, China, a girl on the grassland.
Loving where you're taking the channel and content. Glad to be a Patreon! You know you've got to follow this up with mapo tofu, right? ;-)
Different countries have different cultural traditions. I come from Inner Mongolia, China, a girl on the grassland.
The videography in this video is *chefs kiss*
Hello! Thanks for sharing this video of yours. Have a blessed everyday!
video quality is on point
I made this today and it was amazing! This was the most tender chicken I had ever eaten and all the flavors worked so well together. Added another tablespoon of chili oil for some more heat :) Thank you for the recipe!
Someone has upped their production value game 👌
here in italy chinese restaurants universally make this red sweet and sour sauce that it's made with 100ml water, 50ml rice vinegar, 2 tbs of tomato paste, 40/50 gr of sugar, and 1- 1/2 tsp of flour or starch. you just mix mix mix mix until it veils the spoon.
I came, saw, and tried it out. Respect, the taste was overwhelming. Your method to tenderize the chicken did the trick, for the rest I followed the original instructions. As I had nor "backing powder", neither backing soda, I used good old German "Kaiser Natron", which is in fact soda.
I love Kung Pao chicken. It's been my favorite Chinese dish for years. The best version I ever had the chicken had a very light flour coating that gave it an amazing *almost* but not quite breaded texture.
Andong, I made it. This is the best kung pao I've ever had and best meal I had in months. Thank you, danke schoen, Спасибо, 谢谢, děkuju!
Food Wishes reference! Yesss!
How the hell don’t you have as much subscribers as babish with banish holy shit the production quality is absolutely insane in these videos.
Bro you should try adding some of that baijiu when you make the sauce and fry a teaspoon of doubanjiang with the garlic. My special hidden technique for excellent gong bao ji ding.
Quick thing about the ginger juice... one workaround is to peel and freeze the ginger, then grate it just before adding it 😉 doing that means you have little to no ginger-fiber-texture, you also get all the juices and you don't waste anything at all 😊👌
Amazing video btw 👍😀
Amazing recipe, can't wait to try it out.
I also have a video suggestion. Could you make and try a traditional festive silesian dinner? Rolled beef, cooked red cabbage and potato dumplings (with a lot of sauce).
I too got hooked into experimenting with chinese cooking finding my perfect Kung Pao Chicken. I like the traditional sauce method used and I'm going to have to try the Sichuan Peppercorn oil method as I too ran into issues with them. I also like the idea of ginger juice. Looking forward to giving this a try.
I've made Gong Bao Ji Ding four times, with some slight adjustments of your recipe. I gotta say, one of the best chinese dishes I've ever tasted. Love your approach on making the dish even better with some of the adjustments at the end!
Has anyone tried the dish with pistachios and cashews?
I actually like finding one of those peppercorns once in a while... but anyway, when using chopsticks it's quite easy to ignore all these bits
The best kung pao chicken I had in China was a tiny stir fry near my work. The guy would fry cauliflower florets till golden brown before adding the chicken and peanuts. It was total heaven. Best thing, it was crazy cheap and he also had the soup bowl-things. I have tried to reproduce it, but without a high temp wok, I don't think it's possible.
Adam Liaw is such a good source for Chinese food and Malaysian Chinese food. Dudes an Aussie icon
Hab’s nachgekocht... is klasse... hab nur den Wein durch Weißwein ersetzt... Hammer :) danke dir🤟🏻
absolutely amazing 👌🏽
Gotta say peanuts and cashews are such an amazing addition to any stir fry. I'll be making this one sooner than later >:)
My mom loves the Asian style käse-spätzle, I have to cook it at least every once in two weeks, I will try this too sound great
Someone was watching chinese cooking demystified i love that channel
It took me nearly 4 years and hundreds of Kung pao tries to master it. Now I can make a few varieties depending on what type of friends I'm hosting. There are so many options what you can do to the recipe that will make it taste a lot of different. Adding homemade chilli oil makes a huge difference (I'm going for this option without dried chillies), or you can add white pepper to the chicken with a little bit of chicken powder (kinda common in Chinese restaurants. I've experimented a lot of spices that I'm adding to the recipe and sometimes I made so good version of kung pao that I can't even recreate it. I'm using baking soda too and MSG at the end. So... experiment with this recipe! You can just change ratios of ingredients to make taste totally different!
This Chanel is underrated AF!!