ฝัง
- เผยแพร่เมื่อ 17 ก.พ. 2022
- Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
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@6:49 that's Goodfellas !! 😂 Great recipe, classic, will be trying it out !!!
Thank god you got that!
I’ve been eating at Ekiben since they were a cart at farmers markets and I’m so glad they have blown up and gotten the recognition they deserve. I’m a Simp for Ekiben 100%
So glad to see more Steven Chu content. The guy is so good on camera. Got me looking up how to build an outdoor wok setup so I can achieve that wok hay.
wok hei everyday - snoop
Go to an asian grocery store and get one that hooks to propane
Look up Kenji Lopez wok burners
I see Steve Chu, I'll straight away watch it
Guys, do not be fooled by stevens charm. If you watched chefs night out with Lucas sin and eric sze, you guys know steven chu is a menace to society.
EVERY friend group needs a Steven!
i just remember them asking where's Steve? and on cue he comes out of the restaurant throwing gang signs with a bag full of soju lol
@@AL__EX or when we got the server to chase them outside with shots 😂😂
@@robbkorhonen5181 Or when he got them all drunk when the sun was still up. “Stevie comes in extremely late knowing that we are on a tight schedule. He proceeds to come up with a drinking game.” *skips to the game*
“I’ve NEVER BEEN PAID TO DRINK BEFORE!”
My man is an animal!
I remember that one, those guys went hard for Long Island Iced Teas lol
9:20 he forgets to mention that he's adding black vinegar here (I recognize the bottle), which is a key ingredient in traditional kung pao chicken. The hoisin and white vinegar not so much, but everyone has their own variations.
Thought it was dark soy and he just mentioned soy sauce but there were two versions. Dish seemed to change color Ala dark soy.
He also didn't add Sichuan Peppercorn which essential.
Thank you! I was searching comments specifically for this
Paulie did the prep work. He was doin a year for contempt and he had this wonderful system for doing the garlic. He used a razor and used to slice it so thin that it used to liquify in the pan with just a little oil. It's a very good system.
Don't put too much onions in the sauce!
@@alandjerryfc7333 I didn't put too many onions, Paul. Three small onions, that's all I did.
Michael looked at Paulie, locking eyes. He nodded to Tom, who began adding onions to the sauce. A wartime consigliere always added more onions.
Goodfellas!
Not The Godfather!🎬
So many memories tie to our favorite dishes. I love that you have the memory of how your grandfather liked his food. This is the ethereal ingredient that elevates.
When he was talking about slicing the garlic super thin, he referenced the godfather and I think he meant Goodfellas 😂
All Italians just look the same to him SMH 🤦
that was a glaring error for me. I'm an old millenial, now I just feel /old/
@@victorha9923 yeah I was so thrown off when he said it 😂 two starkly different movies
@@MrOhmygoditsben and also, only two of the most important American movies in the modern era.
Also did he say rice was a 1-1 ratio? I was always taught 2-1.I know this guy can maybe cook better than I can. But I have been doing it for 30 years professionally so I'm not an idiot
Steven Chu ! We all need more of this guy
He is so relaxed gentleman! So nice to follow the episode, more of him please!
For anyone who is curious, Kung Pao chicken is named after the governor of Sichuan Province during the Qing dynasty. "Kung Pao (Gong Bao)" was his title. The dish tastes sweet, sour with a hint of spiciness, and it is called "the lychee flavor" in Sichuan.
Huh, that’s really interesting!
I’ve always been fond of the idea that it’s called “kung pow” because it tastes like the good flavours are punching you in the mouth.
@@deadfr0g exactly
Like how general tso is named after the general?
@@nanaacquahful4838 I am afraid I don't know. That dish doesn't exist in China and its origin is kinda controversy.
Kung pao 宫保 and lychee 荔枝 are different flavour profiles, not interchangeable. Lychee flavour does not have any spicy flavour in it and Kung Pao has sichuan peppercorns which is missing in the version shown here, this is due to an import ban in the US for a long time. Lychee is closer to sweet and sour although it is not the same, as sweet and sour is 糖醋.
Made this last night after watching the video... probably the best Kung Pao I have ever had! and aside from velveting the chicken it came together super fast! Give this recipe a try!
This has been the most descriptive, the most thorough video on how to make Kung Pao chicken I've ever seen.
-Wow! Can't wait to make my own!
Thank you so much for this video!❤
Looks amazing. It's Goodfellas though...
Thank you! The Godfather. Ha!!
comment i've been looking for
Thank you this bugged me so much
I had never heard of the “velveting process”. Thank you!
10:14 "You got deez nuts in there"
no hesitation, didn't linger on it, what a god
"It's the Kung Pao! George likes his chicken spicy."
This chicken is making me thirsty !!!
Sorry guys, was supposed to be pretzel... ,😜
Absolutely love Ekiben! Their recipes are unique.The best find in Baltimore😋😛
This is the first of many views to come! I loved how you explained the various techniques, and complexities to the dish. Great to see you having fun at it. You are a tribute to your Grandfather! Bravo!
It is very hard to find Kung Pao Chicken prepared like this. Most take-out places fill it with other veggies. I am a big fan of this style! And it's fun to watch another lefty cook! (Like Chef Ramsey)
More veggies = less chicken
My local chinese restaurant takeout also adds veggies to everything lol
I get the orange chicken because you get more protein than veggies & I let the cook know to make it spicy so you get that sweet,orangy, kick paired with yellow rice & broccoli
Don’t forget the duck sauce & more hot sauce
@@hockey1freak
Chicken is actually cheaper than veggies.
From someone who's not being racist about Chinese people: Traditional Chinese dishes are often meant to be part of a larger meal. At a (formal) dinner Kung Pao would be one of several main dishes kind of family style, and you might have a few veggies to choose from. You assemble your serving from the various dishes. The Americanized version crams a whole meal into a box, because Americans are weird.
Like if you know the kind of person who orders a ton of Chinese takeout appetizers, and you buffet style grab some dumplings and rice and mains, that's way more like most Asian cultures would serve the food anyway.
At 9:20 he adds Dark Soy. He didn't get that color from Hoisin and Light Soy alone.
Dark Soy, White Pepper, Shaoxing are mandatory for Chinese cooking. MSG is optional but used often. Star Anise is another flavor that is used frequently but often overlooked.
This dude is such a good host, definitely been around the Chinese block when it comes to his cooking style.
I highly recommend checking out his other videos here on Munchies and other places. Dude has an immediately likable personality and knows his stuff.
The people demand more Steven Chu!
He's a great host!
Yes indeed but could have done without all the "F" bombs. Not needed, added no value. I wanted to share with my grandchildren but I now cannot due to the useless profanity. Apparently Mr. Chu and the Producers think it is cool to use foul language but IMHO it is not and takes away from the focus of the food. Martin Yan certainly does not use this type of language nor does Emeril. But hey what do I know.
@@algernon5776 Have you been in a kitchen?
@@algernon5776 ok boomer
Yes, Stephen! That is the best style of kung pao. Protein, scallion, chili, peanuts (no veggie). Very savory with some good spice. Should not taste sweet. Msg is a must. One of the more authentic dishes relative to Chinese American standards. If a Chinese restaurant makes kung pao like this you can bet it’s a decent place. Kung pao beef with thin strips of beef is my favorite
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Good to see Steve again! I really enjoyed the General Tso's episode and the same with this one. Haven't been in the Baltimore area in a while, but I'll make sure to go to Ekiben whenever I am back there.
Hi Steve Chu!! I live in Hampden and I get Ekiben every week on Wednesdays on my way to school, bc Wednesdays are my longest days and I need a treat.
Just made this and it was awesome! The chicken was so succulent.
Never heard anyone describe the velveting process before. Something I discovered on my own as I dove into the Asian culinary arts. You can also tenderize things with baking soda instead of corn starch if you can't have all that starch in your diet for whatever reason. Love the way this chef explains things and tells you why they're done. Only thing that I would do differently is add some crushed up Szechuan peppercorns and instead of hoisin sauce a fermented black soybean sauce. Rock on brudduh...good job.
I believe the baking soda would replace the egg whites, not the corn starch. Both the egg whites and soda are alkaline and so serve the same purpose. The corn starch (or some other starch) remains crucial regardless of which alkaline agent you use.
Hoisin's main ingredient is fermented black beans. It's much easier for most people to find. Should work out fine if you just add less sweetness elsewhere in the dish.
I had the honor to help him out with a pop-up at my job in NYC. He is a really cool dude and help me out as as line cook/chef.
This is so freakin cool thank you for sharing your recipe with us! Its super cool to see the foundational principles and differences in chinese cooking compared to what im used to (american, japanese, mexican)
Nice work Steven 👍
Love Chinese/American food!!! Thanks brah 😊
Ekiben is fantastic and definitely worth a trip if you’re ever in Baltimore! My personal favorite is the Neighborhood Bird.
I have to give it a try. I’ve been hearing a lot about it lately.
The neighborhood bird is my go-to as well. So satisfying.
Yes! So good!!
This chef needs a show
oh my god it's Chef Steve Chu?? This guy is great! I lived in baltimore for 9 years and Ekiben has always been a positive part of the city
This guy is great! Loved the video.
Absolutely love it! 🤤
I made this recipe after countless Asian recipe attempts not tasting quite right. This is spot on and tasted superb.
I love the first 2 episodes of How To are all American Chinese food, as a Chinese I confirm these are very very delicious!
thanks for your great video - heading to the kitchen directly!
favorite dish ever!
Solid video man!
Ekiben was one of the best chicken sandwiches I've ever had. Periodt
Steven chu My guy you did your thing 🔥🔥
LOVE this dude, his humor and passion for food SO much! Awesome video, Munchies!! 💜💜💜
That close up shot of the finished product was beautiful!!! I could smell that deliciousness!!
I could watch this guy cook all day.
🔥👀 that looks delicious!
No big deal but the garlic scene you talk about is in Good Fellas. I love that scene that is the only reason why I know. I'm making this tonight. Keep the great content coming.
Ekiben is the spot! I have probably had almost every item on their menu. Not to mention their specials. My favorites are their tofu nuggets, their shrimp, their take on red beans and rice. They do a pastrami sandwich on a steam bun that could literally compete with Katz deli. I absolutely love this spot! Been a happy customer for years. I have never had a bad experience with them, period. If you are ever in Baltimore, check them out! They never disappoint 😋😊
About to make this for the second time. I added red bell pepper and celery for a little extra crunch and veg hit. Insanely delicious!!!
Bruh I was so stoked to see this, his gen tsos was lit
I did it! I made this and omg sooo perfect.
LOOOOOOOOOVE your videos. Awesome demonstrations.
I love this guy!
Best of the best, thank you!
My great grandma used to do it for me, and it was one of her best foods ever
He's back!!!
The way he eats his rice is so legit 🚀
He is so adorable!
Great senses to humor!!!
Just the big smille in the thumbnail made me love this guy.
Kung Pao chicken looks very delicious, I will try it too 👍
Totally going to make this
Great video. Have to eat Chinese food tonight. Thanks!
Super stuff, from Vancouver and we know Asian food, keep up the good work
Looks great.
To be honest, there are very few Kung Pao Chickens that I enjoy, but this one looks like a winner!~
Thank you for the great work and the homage you pay to your grandpa.
Happy cooking,
UB
Hey yo I'm a new subscriber to your TH-cam channel. I absolutely love your humor. Your great 👍
ekiben is the BEST!
I'm hooked, subscribed
That Kung Pao looks amazing. Looks the kind at my favorite chinese restaurant. Much prefer this to the sloppy kind with peas and carrots or zucchini added and where the sauce tastes like every other sauce the chinese restaurant uses.
this dude needs to start his own youtube channel cooking show
Love to see Steve Chu make more takeout specials, like chow mein next
i adore steven!! such good energy, so vibrant. more of him pls !
3:42 depends on the age of rice, water can vary, 1:1 works for 1 season old rice and pressure cooker
That was not Godfather but Goodfellas....
I live in Zhengzhou and you see this dish in several restaurants just on my block. My favorite version has some vegetable and sichuan pepper (which is super common here in China but not in American Chinese food). All Chinese food in China is spicier than American versions.
my family is from balitmore, and my parents still live there. i live on the other side of the country. other than visiting my family, ekiben is the only other reason i gotta go back to baltimore.
Bring this guy back.
Steve Chu is so f*ck%ng cool. Loved every minute of this.
Thank you for showing this stir fry chicken.
Can't believe I never had Kung pao chicken, looks awesome
"and obviously can't forget the MSG" I would trust this man in the court of law.
Wonderful sharing
God bless u
Stay connected
Thank you,
The way he slices the green onions blew my mind
I like this guy
hell yeah.
dope im doing this tonight!
Def my favorite how to host Munchies has found so far
For the record...I have a rice cooker. But after trying Alton Brown's method. I don't even use the r.c anymore...😂😂. This will go Perfectly....Looks absolutely Delicious 😋 🤤🤤🤤🤤
For the love of god Steven PLEASE teach us how to make the Ekiben Tofu bites with the peanut sauce
Have fun with your auto immune/cancer and infertility issues.
Was that just White Vinegar at the end to make the glossy , shiny finish? looks great. Been eating this dish since 1978 (Presidents Chicken) have eaten in over 100 different restaurants. I rarely have anything else. Ty. All the Best.
Not big on veggies, so really like your grandpas style. Looked really good. Might make it tonight. Shop lifting joke had me rolling. Was fun to watch. Great video
I want this recipe.
This looks great and his personality is fetching
This looks great, More Steven🔥
Hey... I actually like the cookies.
I also used to work next to s small fortune cookie bakery and it smelled amazing.
hey one of my favorite local spots
I love Steven Chu!!
Whoever asked that question "fu*k, marry, kill" in the middle of cooking show needs to be fired immediately