Join the Canto Cooking Club - bit.ly/3YkjYXT Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/kung-pao-chicken What’d you think of Daddy Lau’s recipe?
This is the ideal cooking channel for me. I love the focus on Chinese/American cooking, the discussions of history, your reverence for your dad, the inclusion of your family, and the deliciousness of the recipes (many of which I've cooked). I hope others (from other cultures) follow suit. Cooking is 25% about the food, 75% about people and culture. Thank you!
Thanks for your comments at the end. Being a New Yorker, I've really enjoyed the the many traditional regional Chinese cuisines that have come with the most recent wave of migration. There's almost no region of China unaccounted for in Flushing's Chinatown, and they're all unique and delicious. But I also lament the quickening loss of the American/Cantonese style that I grew up with. There are almost no "tablecloth" restaurants left, especially after the pandemic, and it's harder and harder to find decent takeout. I'm glad for your channel because I can at least try to recreate at home the food I grew up loving when I was a kid.
Chau Chow City in Boston's Chinatown opened in 1985. By the time I started eating there, in the late 1990's, they had transitioned to a somewhat more "authentic" (yes, a loaded term) menu - but a thing I loved is that they still kept a section of the menu called "Grandfather Chinese" that had Egg Foo Young and Moo Goo Gai Pan etc. It was a nice nod to the past, I thought.
Agree, I'm in the Bay Area and I adore all the Taiwanese and Singaporean dishes, but I also find myself craving the old school Canto dishes which is why I'm on this channel lol!!!!
Ironically, any "Chinese" dish containing chilli peppers can be considered as "inauthentic." Why? This is because chilli peppers were originated in the Americas, and was introduced to China in the late 16th century by the Europeans. Therefore, Sichuan and Hunan cuisines which are known for their spiciness are not "authentically Chinese!"
Wow I loved your narration at the end of the video. I have been watching and learning from your videos to cook for my family. It really is the effort putting into it to feed my family and show how much I love them.
You're channel brings me so much joy and gratitude! I would always request Chinese take-out for my birthday meal growing up so this style food hits very close to home! I feel so comforted seeing everyone dine together it's beyond wholesome and something that I feel we are losing touch with in modern times! Again many thanks for sharing these family moments with all us! From the desert to the prairie, best wishes Lau Family!!!
I love the message about authentic and traditional at the end and the fact that you're documenting your father's cooking legacy for your next generation. well done.
yes! my favorite! thank you for such high quality content! Additionally, I have learned so much this year from yall about what makes "traditional" Chinese cuisine and the importance of embracing Chinese American cuisine and culture. It's such an important message and I'm happy yall have a great audience!
This is the best version of kung pao chicken I've made so far. Thank you Papa Lau. Broccoli stems over water chest nuts is a game changer and the sauce hits every note I want in the dish.
I have been peeling broccoli stems to use raw in salads and as a replacement for water chestnuts for decades. I knew that I liked it, but what would a Chinese person think? I had never heard of anyone else doing it. Colour me surprised and delighted to see a reputable Chinese chef doing it.
@@taxdragonA Chinese person, especially from Sichuan, would think the same as people from Italy or other European countries: "Why do our people once they immigrate to the US start fucking up the food they grew up with?"
@@larswesterhausen7262 Wow, what a way to generalize. That is one possible reaction. I personally give the folks back home more credit for understanding that ingredient availability is different in different places. I have heard Italians say that it isn't carbonara if you don't use guanciale. I have heard other Italians say that if all you can get is bacon, then make your carbonara with bacon.
@@LindaBforlorenhare People in the region where Carbonara originated (Latium) are very particular about how this dish is supposed to be. Asking people from other Italian regions does not say much, as recipes in Italy are very local. Same as in Sichuan. They take great pride in their traditional dishes and don't appreciate people playing around with them.
@@larswesterhausen7262 Are you Chinese? Do you have a special connection to China? I was wondering what a CHINESE person would think of using broccoli stems. I wasn't wondering what some non-Chinese person thought of using broccoli stems. Do you mean to imply that Chinese people would not want any non-traditional ingredients in Chinese food?
I always LOVE watching this channel cuz I always learn something new. Daddy Lau has always been generous to us, he's giving tips and teaching us the right techniques for FREE, and we also get to learn the history behind the delicious dish from Randy!🤩. Kung Pao chicken is one of my favourite Chinese dish, when I first learned and tried this recipe was during covid lockdown, and it was, still, and will always be in my top 3! I always skipped cooking wine due to religious reason (and it's still delicious!!) but I haven't cooked it for a looong time cuz I'm busy learning and trying out new recipes from this channel😅🤣🤣
Hello from Naples, Florida. We are so happy we found your channel. We were searching for King Pao Chicken recipe and we found you. Thank you so much for sharing your talents with us. Looking forward to making this tomorrow night. Have a wonderful week. 👍💯
I really love your vids and especially enjoy watching the practiced hands of a chef work the recipes you've created this far. Also I really agree with your thoughts on in-authentic vs traditional vs fusion and it's a mindset I try to help my friends with when I recommend eateries. Each is great for their own styles, and without traditional foods we wouldn't have the basis to learn to create authentic and by extension fusion cuisine. Food is the great unifier, the universal language. We may not all agree on foods but we can all come to the table and share a meal
Your channel has also inspired me to do little video essays \ recipes with my grandmother since the family wants her recipes but can't spend the time to learn them from her directly ( you know how old recipes are, pinch of this, handful of that etc), and I'm the only family member with a culinary background. I also one day want to have those memories to watch as she's my last living grandparent and I love how your videos are all centers around the family table, the way meals should be enjoyed
So true. No such thing as parmigiana anything in Italy except eggplant. Yet, when Italian immigrants cooks came to America and opened their businesses, they used what was available to them and extended the parmigiana process to all kinds of proteins. If it tastes good, love it.
I like to think of recipes as "versions." On Chinese cooking demystified they did two versions, one Sichuan and one from another region. So this one would be the Canto version. I like all versions!!!! They're all good!
What a wonderful episode! And I really liked the ending. It reminded me of all the meals I had at Chinese-Indonesian restaurants in my youth. At first mostly owned by Chinese people who had fled Indonesia, later on Wuhan people came in. It always felt like home, and when I find one of the rare surviving restaurants, it still feels home. When I was a kid, we used to go there every Friday night. Yes, it's different, yes, the tastes are adapted to the local people, and yes, it's still home like no other restaurant is.
Every recipe has brought my eating game to the next level. I had a reaction to medication that made it almost impossible to eat a small plate of food and while recovering these techniques for tender meats and dishes made it easier to feel normal again.
Great vid Laus! Great recipe, love the teaching aspects & especially seeing the heartwarming love shared in your extended family 💕😍🇦🇺 Oh, & keep giving us the snippets of Chinese history too, it’s really interesting & you keep it brief enough to not outweigh the fact this is a cooking channel. Well done you guys! 🤩
The secret is out... One of my favorite if not the best dish. Chinese menu. The spice, the veggies, the meat, and topped it over some rice, yummy yummy. Not sure why though, I never recreate or search kung Pao chicken on TH-cam, but rather order a take out. I mean I seen several videos on Kung Pao chicken on my recommendation but never homecooked it. Now seeing it from your pop, make me want to try the recipe and actually cook it, kung Pao chicken.
Thank you for keeping the Language of Cantonese alive! I agree with u in that Cuisine is an evolving entity... our Chinese dishes here in Malaysia also vary slightly or moderate from traditional mainland style recipes... I love seeing all the varieties of the Classic Dishes made... Bravo Family Lau... 劉家萬歲!
Mui Mui is so big already. She’s a cutie pie, just like her brother. Well said, Randy! Our ancestors truly paved the way for us so we should be proud of our cuisine and be less concerned of its authenticity.
Interesting to see personal and regional differences in this dish. I usually make the version from Fuschia Dunlop's Sichuan book which is, of course, Sichuan style. That version has plentiful use of Sichuan peppercorns, the chilis are cut into small pieces, fewer veggies are added (no broccoli stems at all), and the peanuts are always done with no skin. Also, it's always cool to see someone handle a cleaver with such a deft and skilled touch. I like how many more veggies are in this one - looking forward to making it. Thanks for the video!
The dish is of Sichuan origin and Fuchsia Dunlop cooks it the traditional Sichuanese way. This here is a very Americanized version. Tasty, no question, but not really Gong Bao Ji Ding. It can't be without at least a handfull of dried facing heaven chilis and toasted Sichuan peppercorns. Also the dish has no veggis in it and. The sauce misses black vinegar. Gong Bao Ji Ding (the chef here obviously is Cantonese since he calls it "Gai Ding") belongs to the Lychee flavor profile (荔枝味型) and thus needs the combination of sweet and sour.
This was the first dish I ate when I moved to China, since I moved away I've been trying so hard to recreate it but never found a recipe that's worked, I'm so looking forward to trying this. Thank you for sharing!
Love your views on 'authenticity' of diaspora Chinese food, Randy. I don't know if you would agree, but I have observed this sneering type of attitude toward adapted-Chinese dishes to be a uniquely 'diaspora' phenomenon, as I've never heard any of my friends from China whinge about the (in)authenticity of a Chinese takeaway. We just take for granted thay we're not in China/Hong Kong anymore and it's not going to be exactly like the food from home. I have learned that many diaspora Chinese feel alienated from their culture of ethnic origin and feel protective of it in a land where they are a minority. Being native to Hong Kong, I've never felt such a disconnect, so I try to empathise with them even when I think they're being silly. Your explanation of the Chinese-American experience and history is the best rebuttal to this unfair attitude towards 'adapted Chinese cuisines' that anyone could ask for. Terrific as always.
That's a great perspective! I haven't had enough encounters to distinguish but I think it makes a lot of sense. I feel like I hear it more from Chinese people than non-Chinese people though!
Just wanted to say.. I love cooking, have been learning since I had a chef roommate who taught me to make pasta from scratch. Your videos have been my introduction to Chinese cuisine. I absolutely love this recipe! I no longer throw away my broccoli stems, I cherish them! Cheers
Please tell me your cookbook is in the works. I love the videos, the website, the recipes: all BEAUTIFULLY done! A cookbook can’t replace this but it will save my poor cheap printer attempts to essentially assemble my homemade print homage to your work. I’d gladly pay for a more professional version that I am sure you will do just as brilliant job assembling.
Thank you for the nice video. I have some questions. In this video, you specify dark soy sauce, but in the blog, it says to use Tamari. Can the two be interchanged? Also, are the peanuts raw?
I really liked your statement about people criticizing “Authentic” vs “American Chinese” food and the History of Chinese Americans and their struggle for their place in our society. I love the videos you and your family make. Please keep them going.
Added to my Menu this Week: Sunday = Kung Pao Chicken. My family doesn't like Rice, so we'll have this with Chicken Broth Couscous and Baby Bok Choi...thank you so much !
Thank you, sir, for sharing these recipes, I made this one today and several others, and they were all very good quality dishes and very tasteful. The whole family loves them👌🏻
I recalled a foreign speaker who spoke about a soldier that complained about how potatoes were cooked after a meal. The soldier's Commander heard about it and sent this soldier to the kitchen. The soldier seeing heaps of potatoes, turned his head to his Commander in shock. "Make sure you're ready by dinner!" This soldier learnt an important lesson that day. Before we talk about authenticity of recipes, kung pao chicken has evolved so many ways. I am grateful that Daddy Lau showed us another version that I can cook for our weekly family dinners! May you and your family continue to flourish in through this work of passion so many of us didnt know we need!
I usually use recipes from websites that have a lot of positive reviews. I decided on a whim to make this for my wife. This was as good if not better than most the restaurants around me. I was surprised since i dont have a gas stove or a commercial wok burner. Thank you so much. I will try to make others from your channel in the future!
Hi, I cannot find ground bean sauce here in the UK, I have chilli bean sauce, would that be ok? If nit can you suggest a substitute? I have tries several of your recipes, and all I can say is fantastic! We have thouroughly enjoyed every morsel. Many thanks!
You have a really cool Pops man! Very nice to see. I grew up in Brooklyn New York, soi had/have a ton of my friends that were from China. I bring that up because im not sure if people know how there are TONs of people from everywhere here in New York. Back then it was even more that way. Mi Amico = (close friend) Runchu would stay at our place and flip over Italina food, i have a Massive family size as he did. Man, His Family was also huge so Breakfast Lunch and Dinner at his place was just stomp crazy GOOD!!! I fell in love with Chinese food right away! I really cant say enough about it. Also a lot of the food is just so good for you. Traditional: Most people haven't had Traditional Italian food. So i get what you are saying. Some people think its Spaghetti and garbage like that. Truth is Italian food is a TON of seafood. It really is good for you also. Its funny watching people and Friends come here to Italia (where i live now) and think they are going to get some greasy Macaroni Brooklyn with Calzone and watch therm say "I dont like sea food." haha! Its the same for the Italianos who moved to the states back in the day like my Grandparents. You had to make would you could with what you had and that is Beautiful. Sorry for the long writing. Really loved the Video guy. God bless and keep making content like this. Thank you
Yes! Finally the broccoli stems are getting used. Such a shame they always get tossed out; they have such a sweet flavour to them - especially good in hot pot.
I have so much respect for the dishes of chinese immigrants in Canada and the USA. It's never been easy for chinese immigrants here in canada, but it was especially bad back in the 19th century, and the early 20th. I resent a sentiment I see that a lot of dishes like this aren't "Real Chinese food". The food of Chinese immigrants is a combination of Chinese culture, and the steadfast resilience of good, hard working people. People like Lau are true heroes of North America, adapting to bad circumstances, and culturally enriching both their communities, and the societies they occupy. I really love seeing how wholesome Lau is, and how good a chef he is!
I live in an area with a lot of food snobs and they always turn their noses up at "American Chinese food." And to be sure, some is better than others. But I don't think there's another cuisine, other than red sauce Italian (southern Italian) that is more popular nationwide. And of course everyone in the US who is Jewish grew up eating American Chinese food. THAT would be an interesting story for one of your videos!
I think I prefer this recipe to some of the more traditional ones. I like spicy stuff but I’m pretty weak to it as well and the older I get the less my stomach can handle it. I think the vegetables look more delicious than the dishes without veggies but that’s just my preference. The more traditional recipe looks delicious but it seems to be spicier and have more oil, plus cooking with totally traditional ingredients is harder if you don’t live in Asia so this version seems a lot more workable than some others I’ve seen.
Kung Pow chicken in my country is slightly different. We use cashew nuts, spring onion, onion, ginger, dried chillies, garlic, pepper / peppercorns, oyster sauce (optional), light & dark soy sauce, sugar, black vinegar.
I just made this. It came out great except I didn’t heed the warning of having the heat too high so I burnt the peanuts. Other than that it came out great. I had all the proper ingredients and it all came together nicely. The family loved it.
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What’d you think of Daddy Lau’s recipe?
please I need the full recipes
how will I get the full recipe
Your father is the only man I will go to for chinese recipes. Everything he's taught me has been outstanding. He is a true master chef.
This is the ideal cooking channel for me. I love the focus on Chinese/American cooking, the discussions of history, your reverence for your dad, the inclusion of your family, and the deliciousness of the recipes (many of which I've cooked). I hope others (from other cultures) follow suit. Cooking is 25% about the food, 75% about people and culture. Thank you!
Thank you so much for the kind words, Joel! We appreciate it so much.
Thanks for your comments at the end. Being a New Yorker, I've really enjoyed the the many traditional regional Chinese cuisines that have come with the most recent wave of migration. There's almost no region of China unaccounted for in Flushing's Chinatown, and they're all unique and delicious. But I also lament the quickening loss of the American/Cantonese style that I grew up with. There are almost no "tablecloth" restaurants left, especially after the pandemic, and it's harder and harder to find decent takeout. I'm glad for your channel because I can at least try to recreate at home the food I grew up loving when I was a kid.
Wow, we still have those types of restaurants here in SE TX. One dish I like is coconut shrimp. Have you figured that one out yet?
Chau Chow City in Boston's Chinatown opened in 1985. By the time I started eating there, in the late 1990's, they had transitioned to a somewhat more "authentic" (yes, a loaded term) menu - but a thing I loved is that they still kept a section of the menu called "Grandfather Chinese" that had Egg Foo Young and Moo Goo Gai Pan etc. It was a nice nod to the past, I thought.
Agree, I'm in the Bay Area and I adore all the Taiwanese and Singaporean dishes, but I also find myself craving the old school Canto dishes which is why I'm on this channel lol!!!!
Ironically, any "Chinese" dish containing chilli peppers can be considered as "inauthentic." Why? This is because chilli peppers were originated in the Americas, and was introduced to China in the late 16th century by the Europeans. Therefore, Sichuan and Hunan cuisines which are known for their spiciness are not "authentically Chinese!"
很喜欢最后的那段话。一开始来美国的时候我也觉得中餐“不正宗”，但跟着刘爸爸学做了这么久，越来越欣赏华人移民的智慧和手艺，很棒❤
非常感謝您的支持！老劉祝福您同家人健康快樂！
Wow I loved your narration at the end of the video. I have been watching and learning from your videos to cook for my family. It really is the effort putting into it to feed my family and show how much I love them.
You're channel brings me so much joy and gratitude! I would always request Chinese take-out for my birthday meal growing up so this style food hits very close to home! I feel so comforted seeing everyone dine together it's beyond wholesome and something that I feel we are losing touch with in modern times! Again many thanks for sharing these family moments with all us! From the desert to the prairie, best wishes Lau Family!!!
I love the message about authentic and traditional at the end and the fact that you're documenting your father's cooking legacy for your next generation. well done.
yes! my favorite! thank you for such high quality content! Additionally, I have learned so much this year from yall about what makes "traditional" Chinese cuisine and the importance of embracing Chinese American cuisine and culture. It's such an important message and I'm happy yall have a great audience!
This is the best version of kung pao chicken I've made so far. Thank you Papa Lau. Broccoli stems over water chest nuts is a game changer and the sauce hits every note I want in the dish.
I have been peeling broccoli stems to use raw in salads and as a replacement for water chestnuts for decades. I knew that I liked it, but what would a Chinese person think? I had never heard of anyone else doing it. Colour me surprised and delighted to see a reputable Chinese chef doing it.
@@taxdragonA Chinese person, especially from Sichuan, would think the same as people from Italy or other European countries: "Why do our people once they immigrate to the US start fucking up the food they grew up with?"
@@larswesterhausen7262 Wow, what a way to generalize. That is one possible reaction. I personally give the folks back home more credit for understanding that ingredient availability is different in different places. I have heard Italians say that it isn't carbonara if you don't use guanciale. I have heard other Italians say that if all you can get is bacon, then make your carbonara with bacon.
@@LindaBforlorenhare People in the region where Carbonara originated (Latium) are very particular about how this dish is supposed to be. Asking people from other Italian regions does not say much, as recipes in Italy are very local. Same as in Sichuan. They take great pride in their traditional dishes and don't appreciate people playing around with them.
@@larswesterhausen7262 Are you Chinese? Do you have a special connection to China? I was wondering what a CHINESE person would think of using broccoli stems. I wasn't wondering what some non-Chinese person thought of using broccoli stems. Do you mean to imply that Chinese people would not want any non-traditional ingredients in Chinese food?
I always LOVE watching this channel cuz I always learn something new. Daddy Lau has always been generous to us, he's giving tips and teaching us the right techniques for FREE, and we also get to learn the history behind the delicious dish from Randy!🤩. Kung Pao chicken is one of my favourite Chinese dish, when I first learned and tried this recipe was during covid lockdown, and it was, still, and will always be in my top 3! I always skipped cooking wine due to religious reason (and it's still delicious!!) but I haven't cooked it for a looong time cuz I'm busy learning and trying out new recipes from this channel😅🤣🤣
We just made this for dinner. It's now our fav version of kungbao chicken. *Scribbles into our home recipe vault*
Watching Daddy Lau cook always makes me hungry and this one looks really good.
Hello from Naples, Florida. We are so happy we found your channel. We were searching for King Pao Chicken recipe and we found you. Thank you so much for sharing your talents with us. Looking forward to making this tomorrow night. Have a wonderful week. 👍💯
So so glad the format has switched back to simply watching the master at work creating amazing dishes. Thanks for the videos 🙏
He is so wise about what he does and doesnt really respond to things he doesnt agree with negativley he is very advice giving and copecetic i like it
I really love your vids and especially enjoy watching the practiced hands of a chef work the recipes you've created this far. Also I really agree with your thoughts on in-authentic vs traditional vs fusion and it's a mindset I try to help my friends with when I recommend eateries. Each is great for their own styles, and without traditional foods we wouldn't have the basis to learn to create authentic and by extension fusion cuisine. Food is the great unifier, the universal language. We may not all agree on foods but we can all come to the table and share a meal
Well said! Food brings us all together :)
Your channel has also inspired me to do little video essays \ recipes with my grandmother since the family wants her recipes but can't spend the time to learn them from her directly ( you know how old recipes are, pinch of this, handful of that etc), and I'm the only family member with a culinary background. I also one day want to have those memories to watch as she's my last living grandparent and I love how your videos are all centers around the family table, the way meals should be enjoyed
Mayrit Khoonam 😂😂😂
So true. No such thing as parmigiana anything in Italy except eggplant. Yet, when Italian immigrants cooks came to America and opened their businesses, they used what was available to them and extended the parmigiana process to all kinds of proteins. If it tastes good, love it.
I like to think of recipes as "versions." On Chinese cooking demystified they did two versions, one Sichuan and one from another region. So this one would be the Canto version. I like all versions!!!! They're all good!
As a Singaporean, I agree with you on the part where it is not our place to 'Gate Keep' food, Chinese or others.
15:11 wow she can stand!
What a wonderful episode! And I really liked the ending. It reminded me of all the meals I had at Chinese-Indonesian restaurants in my youth. At first mostly owned by Chinese people who had fled Indonesia, later on Wuhan people came in. It always felt like home, and when I find one of the rare surviving restaurants, it still feels home. When I was a kid, we used to go there every Friday night. Yes, it's different, yes, the tastes are adapted to the local people, and yes, it's still home like no other restaurant is.
Tried this dish when i was in Beijing a few years ago, loved it. Havn’t been able to find a place outside of china that makes it the right way.
Every recipe has brought my eating game to the next level. I had a reaction to medication that made it almost impossible to eat a small plate of food and while recovering these techniques for tender meats and dishes made it easier to feel normal again.
1. Muimui steals the show - she is absolutely adorable!!
2. Love me some KP chicken! Yum yum lol
I sure wish I could buy a jar of Lau chili sauce. I love getting in depth with each dish, and the etymology of the words and characters too.
The recipe is right here th-cam.com/video/omuoTY3T16w/w-d-xo.html
THANK YOU FOR SHARING THIS MENU..
Beautiful channel. Thanks for sharing your dad! Greetings from Puerto Rico!
Great vid Laus! Great recipe, love the teaching aspects & especially seeing the heartwarming love shared in your extended family 💕😍🇦🇺 Oh, & keep giving us the snippets of Chinese history too, it’s really interesting & you keep it brief enough to not outweigh the fact this is a cooking channel. Well done you guys! 🤩
The secret is out... One of my favorite if not the best dish. Chinese menu. The spice, the veggies, the meat, and topped it over some rice, yummy yummy.
Not sure why though, I never recreate or search kung Pao chicken on TH-cam, but rather order a take out. I mean I seen several videos on Kung Pao chicken on my recommendation but never homecooked it.
Now seeing it from your pop, make me want to try the recipe and actually cook it, kung Pao chicken.
I love this channel. Spent the other morning seasoning my new wok. My wife loves every one of your Dad's recipes that I have tried so far.
Your dad is lovely. Thank you for the brilliant home cooking videos. With love from the UK.
Made this today and although it was a bit spicy it was fantastic. Far better than any restaurant I have ordered from.
Thank you for keeping the Language of Cantonese alive! I agree with u in that Cuisine is an evolving entity... our Chinese dishes here in Malaysia also vary slightly or moderate from traditional mainland style recipes... I love seeing all the varieties of the Classic Dishes made... Bravo Family Lau... 劉家萬歲!
Lau is amazing. Thank you for sharing this! ~Sharon from Florida
Your Dad is a US National Treasure. Thanks for sharing him with us.
I look forward to making this. I enjoy watching your videos, especially the historical background facts. Thank you
I really enjoy watching your cooking shows...
With all the fine cooking, how does your family stay so slim???
I love Ah Pa’s recipes. Thank you Ah Pa
I love how you are proud of your Chinese heritage in the USA. I am from CA, and love reading and hearing about it.
Mui Mui is so big already. She’s a cutie pie, just like her brother. Well said, Randy! Our ancestors truly paved the way for us so we should be proud of our cuisine and be less concerned of its authenticity.
Wow so yummy i watch your vedio bcause my boss love your menu so much
Whew! The last bit with Randy was as powerful as the cooking with D. Lau! 💪🏾
Interesting to see personal and regional differences in this dish. I usually make the version from Fuschia Dunlop's Sichuan book which is, of course, Sichuan style. That version has plentiful use of Sichuan peppercorns, the chilis are cut into small pieces, fewer veggies are added (no broccoli stems at all), and the peanuts are always done with no skin. Also, it's always cool to see someone handle a cleaver with such a deft and skilled touch. I like how many more veggies are in this one - looking forward to making it. Thanks for the video!
The dish is of Sichuan origin and Fuchsia Dunlop cooks it the traditional Sichuanese way. This here is a very Americanized version. Tasty, no question, but not really Gong Bao Ji Ding. It can't be without at least a handfull of dried facing heaven chilis and toasted Sichuan peppercorns. Also the dish has no veggis in it and. The sauce misses black vinegar. Gong Bao Ji Ding (the chef here obviously is Cantonese since he calls it "Gai Ding") belongs to the Lychee flavor profile (荔枝味型) and thus needs the combination of sweet and sour.
These videos are very nice, thank you for the good work.
This was the first dish I ate when I moved to China, since I moved away I've been trying so hard to recreate it but never found a recipe that's worked, I'm so looking forward to trying this. Thank you for sharing!
I bet it was amazing there! Grateful we get to share our recipe with you :)
@@MadeWithLau 100% Daddy Lau's will be better 😉 😋
@@maevelawler88 no, because it should not contain broccoli to start with
Love your views on 'authenticity' of diaspora Chinese food, Randy. I don't know if you would agree, but I have observed this sneering type of attitude toward adapted-Chinese dishes to be a uniquely 'diaspora' phenomenon, as I've never heard any of my friends from China whinge about the (in)authenticity of a Chinese takeaway. We just take for granted thay we're not in China/Hong Kong anymore and it's not going to be exactly like the food from home.
I have learned that many diaspora Chinese feel alienated from their culture of ethnic origin and feel protective of it in a land where they are a minority. Being native to Hong Kong, I've never felt such a disconnect, so I try to empathise with them even when I think they're being silly.
Your explanation of the Chinese-American experience and history is the best rebuttal to this unfair attitude towards 'adapted Chinese cuisines' that anyone could ask for. Terrific as always.
That's a great perspective! I haven't had enough encounters to distinguish but I think it makes a lot of sense. I feel like I hear it more from Chinese people than non-Chinese people though!
Wholesome as always! Thank you!
Thank you!
Just wanted to say..
I love cooking, have been learning since I had a chef roommate who taught me to make pasta from scratch. Your videos have been my introduction to Chinese cuisine. I absolutely love this recipe! I no longer throw away my broccoli stems, I cherish them!
Cheers
Thank you for these videos, I am learning so much! I made this tonight, it is my husband's favorite dish, and he loved it. 😊
Please tell me your cookbook is in the works. I love the videos, the website, the recipes: all BEAUTIFULLY done! A cookbook can’t replace this but it will save my poor cheap printer attempts to essentially assemble my homemade print homage to your work. I’d gladly pay for a more professional version that I am sure you will do just as brilliant job assembling.
Thank you for the nice video. I have some questions.
In this video, you specify dark soy sauce, but in the blog, it says to use Tamari. Can the two be interchanged?
Also, are the peanuts raw?
Such a beautiful family! I can't wait to make this, yummmm
Yum, Daddy Lau is the GOAT!
Your father really loves these dishes. Great video
Great recipe and enjoyed the vid! Greetings from The Netherlands 🇮🇶
what a cook your dad is , amazing ,learned a lot , cost me a small fortune buying all the tools and and ingredeants but worth it
I really liked your statement about people criticizing “Authentic” vs “American Chinese” food and the History of Chinese Americans and their struggle for their place in our society. I love the videos you and your family make. Please keep them going.
Added to my Menu this Week: Sunday = Kung Pao Chicken. My family doesn't like Rice, so we'll have this with Chicken Broth Couscous and Baby Bok Choi...thank you so much !
Im sorry but how do they not like rice when there are so many different varieties and flavors of rice
@@redfullmoon It's just the way it is..not everybody likes the same things as you.
Thank you, sir, for sharing these recipes, I made this one today and several others, and they were all very good quality dishes and very tasteful. The whole family loves them👌🏻
I love your videos and family. Thank you for sharing!
Yet another banger recipe from daddy lau 🔥🔥🔥
I know that this is an old post, but I just made this, and . . . Mmmm! I thank you, and my family thanks you!
This was Sooooooo good, definitely will make again. Thank you🙏
Watching from Singapore. Wonderful!
I recalled a foreign speaker who spoke about a soldier that complained about how potatoes were cooked after a meal. The soldier's Commander heard about it and sent this soldier to the kitchen. The soldier seeing heaps of potatoes, turned his head to his Commander in shock. "Make sure you're ready by dinner!" This soldier learnt an important lesson that day. Before we talk about authenticity of recipes, kung pao chicken has evolved so many ways. I am grateful that Daddy Lau showed us another version that I can cook for our weekly family dinners! May you and your family continue to flourish in through this work of passion so many of us didnt know we need!
I usually use recipes from websites that have a lot of positive reviews. I decided on a whim to make this for my wife. This was as good if not better than most the restaurants around me. I was surprised since i dont have a gas stove or a commercial wok burner. Thank you so much. I will try to make others from your channel in the future!
EU amo este prato é um dos meus preferidos e este parece o melhor jeito de se fazer, obrigado por nos ensinar!
Hi, I cannot find ground bean sauce here in the UK, I have chilli bean sauce, would that be ok? If nit can you suggest a substitute? I have tries several of your recipes, and all I can say is fantastic! We have thouroughly enjoyed every morsel. Many thanks!
You can buy the kung po paste rather than make from scratch as well
I need to hear more about this homemade chili sauce!
They did a video on it
th-cam.com/video/omuoTY3T16w/w-d-xo.html
this good sir ,I always Joy your fathers cooking
What brand of chili sauce do you recommend?
Man, we are really proud of you! Good job.
Another awsome video thanks the recipe the tips and the history. 👍
Thanks for watching!!
Is there a video link for your father’s chilli sauce?
Right, I'm making this tomorrow. Love that home cook style💯%
wow yummy kung pao chicken recipe
You have a really cool Pops man! Very nice to see. I grew up in Brooklyn New York, soi had/have a ton of my friends that were from China. I bring that up because im not sure if people know how there are TONs of people from everywhere here in New York. Back then it was even more that way. Mi Amico = (close friend) Runchu would stay at our place and flip over Italina food, i have a Massive family size as he did. Man, His Family was also huge so Breakfast Lunch and Dinner at his place was just stomp crazy GOOD!!! I fell in love with Chinese food right away! I really cant say enough about it. Also a lot of the food is just so good for you.
Traditional: Most people haven't had Traditional Italian food. So i get what you are saying. Some people think its Spaghetti and garbage like that. Truth is Italian food is a TON of seafood. It really is good for you also. Its funny watching people and Friends come here to Italia (where i live now) and think they are going to get some greasy Macaroni Brooklyn with Calzone and watch therm say "I dont like sea food." haha! Its the same for the Italianos who moved to the states back in the day like my Grandparents. You had to make would you could with what you had and that is Beautiful.
Sorry for the long writing. Really loved the Video guy.
God bless and keep making content like this.
Thank you
Man your dad is a legend
Yes! Finally the broccoli stems are getting used. Such a shame they always get tossed out; they have such a sweet flavour to them - especially good in hot pot.
I’m always looking for ways to use the broccoli stems…I totally agree with you😊
Батя красавчик, супер! Люблю Кунг Пао! Спасибо!
Thank you so much!
Really like your video! Can I substitute chicken to pork or beef?
Our local chinese restaurant, China Cafe in Woodville, TX, kung pao's lots of different meats and seafoods.
Thanks!!
I have so much respect for the dishes of chinese immigrants in Canada and the USA. It's never been easy for chinese immigrants here in canada, but it was especially bad back in the 19th century, and the early 20th. I resent a sentiment I see that a lot of dishes like this aren't "Real Chinese food".
The food of Chinese immigrants is a combination of Chinese culture, and the steadfast resilience of good, hard working people.
People like Lau are true heroes of North America, adapting to bad circumstances, and culturally enriching both their communities, and the societies they occupy. I really love seeing how wholesome Lau is, and how good a chef he is!
wow so yummy 😋❤❤👍🏼
This makes me so hungry
Вкусно....очень!😊😊😊Very tasty!😊😊😊
One of my all time favorite dishes 😋
劉先生是四邑人, 我是開平人,在香港出生長大,可是我亞嫲已不在,再也聽不到鄉下話,喜歡你做的菜.👍
都係同鄉同音，好多謝您嘅支持！老劉祝福您闔家平安健康幸福！
This is a dish I always make at home, the hotter the better.
I love Chinese - American food.
Wow I got again a recipe for me to try
I live in an area with a lot of food snobs and they always turn their noses up at "American Chinese food." And to be sure, some is better than others. But I don't think there's another cuisine, other than red sauce Italian (southern Italian) that is more popular nationwide. And of course everyone in the US who is Jewish grew up eating American Chinese food. THAT would be an interesting story for one of your videos!
I think I prefer this recipe to some of the more traditional ones. I like spicy stuff but I’m pretty weak to it as well and the older I get the less my stomach can handle it.
I think the vegetables look more delicious than the dishes without veggies but that’s just my preference.
The more traditional recipe looks delicious but it seems to be spicier and have more oil, plus cooking with totally traditional ingredients is harder if you don’t live in Asia so this version seems a lot more workable than some others I’ve seen.
Shaoxi g cooking wine is hard to find in my area. What can I substitute with?
Dry sherry
Hi chef papa Lau, will you please show us how to make “Braised fish fillet with fried tofu casserole”
Please!!!!
Grandpa i love to see your cooking, wish i could taste some🙏❤🇯🇲🤲
I LOVE your family!!! I want to eat with you!!!
thank you!
Kung Pow chicken in my country is slightly different. We use cashew nuts, spring onion, onion, ginger, dried chillies, garlic, pepper / peppercorns, oyster sauce (optional), light & dark soy sauce, sugar, black vinegar.
I just made this. It came out great except I didn’t heed the warning of having the heat too high so I burnt the peanuts. Other than that it came out great. I had all the proper ingredients and it all came together nicely. The family loved it.
Is it necessary to strip or peel off the celery strings ?
What oil does Dad use for his cooking?