I just had a goofy thought. Like in the out takes, does Claire go, "NO THAT IS WRONG DO IT AGAIN!" :D It was totally hilarious in my head. :) I love you guys. :)
Helpful hint I learned from Kenji - that “blanching” of the chicken (aka “velveting”) can be done in water. Just pass it through boiling water for 45 seconds, take it out and let it drain dry, then stir fry it to finish cooking. Much easier for the home cook!
Afaik what you're describing is basically poaching. It will work but you won't get the same depth of flavor that you do in oil. You'll also lose out on any crusting that would form in an oil, in part because you won't be able to go above 222F, which Aaron's technique definitely does (starts at 250, and then cranks to high heat when adding the chicken). One of the reasons he says that if you're using chicken breasts he highly recommends you use this technique is because it will make a huge difference in flavor specifically for a lean cut of meat like a breast. I love Kenji, but I don't see how you could get the same result, and it doesn't seem like too much extra work (disposal of the oil is easy) to do it this way. If you're cutting calories though I think it makes sense to use water instead.
G''day Aaron & Claire, It's the 6th time I've made your version of Kung Poa Chicken and I gotta say its the best one on the internet, love love love it!. Thanks guys, much love from Australia.
Love this dish. Well explained and nicely done. Thanks for sharing ! Here's a little secret only a few people on the planet seem to know. The hottest part of the chili fruit are the white inner partition walls and then comes the pulp. The seeds contain neither aromatics nor any hotness. They are as hot as your fingers when you touch the pepper due to the fact that they are in direct contact with the partition walls where most of the capsaicin is produced. I have no idea why 95% of the people think that the seeds are hot, but it's definately a myth.
While not the most comprehensive cooking channel, this one is easily my favorite for the dynamic of the Taste tester and the chef. You guys are fantastic. My wife and I look forward to each new video. :D
I made this tonight and it was a HIT. I seriously never thought I could make such a dish. My husband loved it. Definitely making again. The flavor was amazing. Like something you would get at a restaurant. I love how Aaron always says “if you don’t have this ingredient dont worrry about it. Just skip it.” Aaron’s humor is what makes it so fun to watch. Dude is hilarious. I now have several favorite dishes of his that I make ALL THE TIME. Thanks aaron and claire.
Your recipes and cooking technique tips are the best! I never knew how easy it was to make all kinds of Korean and Chinese dishes. I've made a whole bunch of your recipes and they are all awesome! Thank you for this one, it's my ladies favorite dish, so now I'm gonna have to make it for her.
We had your recipe for Kung Pao chicken tonight. I have to say how delicious we thought it was. Honestly, we are huge fans of Kung Pao we have been making it at home for a while. No matter what recipe we use I could never get the sauce, or the texture of the chicken like our favorite place we always ordered from. We always use veggies in ours, red pepper, green pepper, onion, and celery. I did like you said, and kept the veggies crunchy, but not raw. Hands down your recipe is our favorite. It turned out so well, we can’t wait to make it again. Thank you for the keeper😊
Yessss! I just made Aaron's mapo tofu for dinner today, now I get to try out this kung pao chicken recipe this weekend... thank you for inspiring me to make dishes that aren't just Japanese curry and jjajangmyeon!
of all the cooking channels I watch- Aaron and Claire's is the one I try to replicate that week. Part of it is his delivery- because he tells me it's easy. Part of it is the recipe. I have chicken, and I have a wok. I can do this.
I've been watching your videos for a week now, and today I went to my local Asia store and bought everything I needed and then some :D So happy I found your channel!
I made tteobokki tonight for my son and his wife - maybe their ramyun night will change to tteobokki night! They loved it - now I have to try this Kung Pao. I love your simple recipes, and I love listening to Claire's comments. Thanks to her, I can know recognize when someone is speaking Korean!
Aaron and Claire, you are making it very hard for me to ever go back to American style cooking. At 68 years old, I will miss my hamburgers and hot dogs, but I can't help myself. You have shown us all so much I don't see this style of cooking ever getting old and it's certainly not expensive. Thanks !!
I made this today my friend and it was excellent . I had to sub mushroom sauce instead of oyster sauce so it was slightly sweet but it was so good . Ty so much
Awesome! Glad you glad it! 🤗 (FYI, if you can't use oyster sauce, you can add more soy sauce. Of course, that could be lighter or thinner than oyster sauce, but still gonna be good! Hope this helps! 😍)
Good day Aaron & Claire, I chance upon your recipe today and after trying so many Kung Pao recipe, yours is 🏆! It was so easy to prepare and no fuss at all but most importantly, it tasted super yummy!!! 💜🫶🏼
I always look forward to your wonderful videos! You make everything fun and delicious! I just can't figure out how Claire stays so thin with all of this great cooking. She must only eat during the videos!😄
This looks sooooo good! What step would I fry out the chili bean paste if I'm feeling extra fancy? I also have Szechuan peppercorns, so when would I add them? Thanks for any tips! Beautiful video!
Oh yummy, looks ever so colorful and good, the sauce looks great too. I have to try this one also. Thank you soooooo much, I am learning a lot from you. Moving this week, so will be without internet for a bit, but will catch up when back on. Take care you two. Claudia
OMG....this looks fabulous. Can't wait to try making it! Unfortunately I can't have any nuts, but I'll add celery. Gee can all Korean men cook? I need to find myself an Aaron. Claire, you are so lucky you get to try out all the recipes! I love watching your reactions. Thanks for all the cooking tips. Made this over the weekend. Was awesome!! It also gave me some items to shop for at the Korean Market (which I love going to). Thanks Claire and Aaron!
I just made this again tonight, only this time I actually had the dried red peppers (I used 4) and I added quartered button mushrooms, broccoli sprigs and halved baby corn ears. It was the best I've ever had, and I've eaten at some quality Chinese restaurants in my lifetime including many in Seattle and New York City. The veggies were cooked but still crisp, the chicken was tender and tasty, and it was spicy the way I like it. Most Chinese restaurants tend to tone down the spiciness for us white-eyed demons, but I love it. I missed the cut many years ago and the Chinese girl I was in love with married a young Chinese boy. Now I can face her and tell her that I've mastered Kung Pao, I can't wait to tell her, I know she'll get a good laugh out of my excitement.
8:30 There's already an (American) Chinese dish called "Cashew Chicken" or "腰果雞丁." It's a less-spicy or non-spicy (depending on the restaurant) version of Kung-Pao with cashews instead of peanuts, which originated in Chinese communities on the East Coast of the U.S.. Instead of oyster sauce they use Hoisin (again, depending on the restaurant). Pretty good alternative if you don't want the "screaming in the bathroom the next day."
Love love your recipes. I have your book that I use. It's great to watch the videos before I make a dish. Do you have a recipe for sweet and sour tofu?
Thank you so much for enjoying our recipes. We have a sweet and sour tofu in our cookbook, but haven’t made a video about it. But the cooking process is quite similar to our gochujang tofu rice bowl, so if you missed it, please check that out. I’m sure that will help! 🤗 th-cam.com/video/y_1AVqirnH0/w-d-xo.html
Hi! So im loving watching all your videos and have a few on my to try list! I’d really love it if you could provide alcohol substitute (like for the sauce in this recipe) for those of us not consuming alcohol.. thanks a bunch!
Get My COOKBOOK!!!😎 sites.prh.com/simplykorean
I’m in awe of Claire’s abilities
She has managed to turn Aaron into her personal gourmet chef
To be envied for sure
🤣🤣🤣🤣
I second that! I was going to say that Claire has the best job in the world, tasting and rating all these amazing looking dishes :)
@@GreenLifeInDublin also washing them too lol
@@EnzoCroft that goes with the territory lol 😉
I just had a goofy thought. Like in the out takes, does Claire go, "NO THAT IS WRONG DO IT AGAIN!" :D It was totally hilarious in my head. :) I love you guys. :)
"Screaming in the bathroom the next day", is the best chili heat rating I've ever heard!
Lol right!! I was about to comment the same thing. 🤣🤣
We call that result 'The ring stinger!' 😆👍🇦🇺
Nothing better than "Hello from Seoul" and "Don't worry about it" except for "Claire?" and seeing her enjoy the food!
The saying "Happy wife, happy life" surely applies to their marriage 😁
Your channel is so addictive, I'v been binge watching it all day today haha, thank you for the new upload!
I know right! Can't tell you how many times I've found myself binge watching this channel's videos and then feeling super hungry! 😄
Agree I did this too when I first came across them, now I’m always waiting for a new video
@kaiju k Thank you so much for enjoying our videos! 😆🙏🙏🙏
Helpful hint I learned from Kenji - that “blanching” of the chicken (aka “velveting”) can be done in water. Just pass it through boiling water for 45 seconds, take it out and let it drain dry, then stir fry it to finish cooking. Much easier for the home cook!
Afaik what you're describing is basically poaching. It will work but you won't get the same depth of flavor that you do in oil. You'll also lose out on any crusting that would form in an oil, in part because you won't be able to go above 222F, which Aaron's technique definitely does (starts at 250, and then cranks to high heat when adding the chicken). One of the reasons he says that if you're using chicken breasts he highly recommends you use this technique is because it will make a huge difference in flavor specifically for a lean cut of meat like a breast.
I love Kenji, but I don't see how you could get the same result, and it doesn't seem like too much extra work (disposal of the oil is easy) to do it this way. If you're cutting calories though I think it makes sense to use water instead.
"You will see your self screaming in the bathroom the next day"
- Aaron 2021
😆😆😆😆
I howled lauging 😂😂😂
Aaron doesn't lie.
To be honest, that's the spicy level I like.
Greatest chili heat rating of all time!
Once again, 2 things happened: you made my mouth and eyes water, and your adorable dog stole the spotlight from Claire. Love you guys
With everything that goes on in the world right now, when I watch these videos I "Don't worrybout it"
the one dislike is from the owner of a Chinese restaurant who knows he's about to lose so much business
lol!
Or from a crazy angry middle aged asian guy who thinks they can do it better.
@@michieff me definitely lol
Lmao 🤣 I’m dying right now! 😅
It's not complete until Aaron tells you how to look good in front of your girlfriend (or wife, in my case) 😎
🤣🤣🤣
i really appreciated the zoom in on the dog in the background XD
G''day Aaron & Claire, It's the 6th time I've made your version of Kung Poa Chicken and I gotta say its the best one on the internet, love love love it!. Thanks guys, much love from Australia.
Haha So happy for you~! 😁👍
😘😀😘😔😍😍😍😘pll hi te o hi te l p 😍😍😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😀😍☺️☺️❤️😍😍😍😍😍😍😍😍😀 Deicy 😘😀 😘😀😘😀😀😘😀😀😀😀😀😀☺️😘😘😘😘😘😘😘😘😀
Love this dish. Well explained and nicely done. Thanks for sharing !
Here's a little secret only a few people on the planet seem to know. The hottest part of the chili fruit are the white inner partition walls and then comes the pulp. The seeds contain neither aromatics nor any hotness. They are as hot as your fingers when you touch the pepper due to the fact that they are in direct contact with the partition walls where most of the capsaicin is produced. I have no idea why 95% of the people think that the seeds are hot, but it's definately a myth.
While not the most comprehensive cooking channel, this one is easily my favorite for the dynamic of the Taste tester and the chef. You guys are fantastic. My wife and I look forward to each new video. :D
I made this tonight and it was a HIT. I seriously never thought I could make such a dish. My husband loved it. Definitely making again. The flavor was amazing. Like something you would get at a restaurant. I love how Aaron always says “if you don’t have this ingredient dont worrry about it. Just skip it.” Aaron’s humor is what makes it so fun to watch. Dude is hilarious. I now have several favorite dishes of his that I make ALL THE TIME. Thanks aaron and claire.
You're so welcome! So happy to hear that!!! 😁👍
When you posted Mongolian Beef last week, I was going to ask for a Kung Pao recipe. You're awesome Aaron.
Yay!!! I'm glad I read your mind!!! 😋🤣🤣
Your recipes and cooking technique tips are the best! I never knew how easy it was to make all kinds of Korean and Chinese dishes. I've made a whole bunch of your recipes and they are all awesome! Thank you for this one, it's my ladies favorite dish, so now I'm gonna have to make it for her.
I love how honest you are about things like mirin and the peanuts
We had your recipe for Kung Pao chicken tonight. I have to say how delicious we thought it was. Honestly, we are huge fans of Kung Pao we have been making it at home for a while. No matter what recipe we use I could never get the sauce, or the texture of the chicken like our favorite place we always ordered from. We always use veggies in ours, red pepper, green pepper, onion, and celery. I did like you said, and kept the veggies crunchy, but not raw. Hands down your recipe is our favorite. It turned out so well, we can’t wait to make it again. Thank you for the keeper😊
Yay!! You made it!!! 😆 So happy for you guys and thank you for the awesome review! 😁🙏
Yessss! I just made Aaron's mapo tofu for dinner today, now I get to try out this kung pao chicken recipe this weekend... thank you for inspiring me to make dishes that aren't just Japanese curry and jjajangmyeon!
Thanks, Claire! My daughter's allergic to peanuts so I wasn't sure if I could try this! CASHEWS ARE NOW ON THE SHOPPING LIST!!!
I'm starting to think Aaron is secretly the owner of a large green onion distributor.
He's a shill for Big Green Onion.
(A good one too: I've been buying, chopping and freezing them since I got addicted to this channel. 😹)
This has me excited! I have tried other peoples recipes for this but love all of the recipes you do so this is perfect for me.
The finger and hand gesticulations is one of my favourite things about these videos. After the awsome tips of course!
Hi Aaron & Claire,
Do you have an alternative for mirin for people who don't use alcohol. Would love to try this recipe. Thanks so much
I am so jealous of Claire every time I watch the videos because she gets to enjoy all of your cooking! lol I love all of your videos
I. Love. Aaron. And. Claire! Thank you for this recipe!
I love how you break the recipe down and explain each step. Looks so good! Yum.
I'm so happy to see your channel growing!!
Thank you so much for saying that and being the one with us! 😊🙏
Perfect recipe! I’ve eaten Kung Pao chicken for decades but didn’t know how to make it. Now, I will try it! And I have the Sichuan pepper oil. 😋
"Within 20 minutes, from scratch. What do you say?"
I say get the damn green onions ready cause we're doing this 😎
of all the cooking channels I watch- Aaron and Claire's is the one I try to replicate that week. Part of it is his delivery- because he tells me it's easy. Part of it is the recipe. I have chicken, and I have a wok. I can do this.
I really love Aaron's sense of humor. I couldn't stop laughing at his bathroom humor.
I've been watching your videos for a week now, and today I went to my local Asia store and bought everything I needed and then some :D So happy I found your channel!
Team work makes the dream work! So glad I found your channel 😄
I made tteobokki tonight for my son and his wife - maybe their ramyun night will change to tteobokki night! They loved it - now I have to try this Kung Pao. I love your simple recipes, and I love listening to Claire's comments. Thanks to her, I can know recognize when someone is speaking Korean!
I get so much joy from watching Claire eat!
Aaron and Claire you're lifesaver/heroes and the most cute couple on TH-cam! Talk about being a power couple 💑💞
Kung pao chicken! One of my favorite Chinese food. Thanks for this great recipe!
You're very welcome! Hope you enjoy this! :)
Not sure how I found this channel but pumped!! 🙂💪🇨🇦
Aaron and Claire, you are making it very hard for me to ever go back to American style cooking. At 68 years old, I will miss my hamburgers and hot dogs, but I can't help myself. You have shown us all so much I don't see this style of cooking ever getting old and it's certainly not expensive. Thanks !!
You're most welcome! Thank you so much for enjoying our videos! 😊🙏
Claire you’re so Lucky to test all these delicious plates....yummm!😍
Tried and true! My husband, my tester, loved it. 😃 Thank you Aaron and Claire. 🙏❤
Dude I just found you guys from your rice paper recipies video! You guys are so charming and my man here can cook. I love you guys, this is great.
I LOVE Kung Pau chicken and never made at home. Your recipe is so easy. THANKS Aaron
Claire is so funny 😂 btw in Hawaii we eat rice with everything too. Can’t wait to try this out!
I tried this recipe today and it turned out great tasting 👍 thanks for sharing it with all 😊
Chili bean paste! That's what I still need to buy. Thanks for showing the label so clearly!
A wonderful recipe and most adorable the way Claire acts as your taste tester bravo Aaron
I made this today my friend and it was excellent . I had to sub mushroom sauce instead of oyster sauce so it was slightly sweet but it was so good . Ty so much
Awesome! Glad you glad it! 🤗 (FYI, if you can't use oyster sauce, you can add more soy sauce. Of course, that could be lighter or thinner than oyster sauce, but still gonna be good! Hope this helps! 😍)
I made this tonight and it was perfect! Thank you for your easy and delicious recipes
My pleasure! So glad you liked it! 😁👍
Good day Aaron & Claire, I chance upon your recipe today and after trying so many Kung Pao recipe, yours is 🏆! It was so easy to prepare and no fuss at all but most importantly, it tasted super yummy!!! 💜🫶🏼
Such a sweet couple. AMAZING Kung pao chicken. I wish it will be on my plate delicious! thank you
My pleasure! Hope you try it sometime! 🤗
I can’t even deal with how beautiful and adorable Claire is 😭
"No problem at all" is becoming my favorite phrase bc I'm broke and I don't often have the ingredients that are used lol
This looks amazing!
Thank you! 🥰
Another great recipe. You’re giving me the confidence to try it. All I need is Mirin and ginger. I have everything else. 👩🏻🍳
That recipe looks awesome! Thanks again guys ... hmmm green onion, my fave 🤗🍷
I love Claire so much. She always makes everything seem like it’s the most delicious thing she’s ever eaten 🥰❤️
I always look forward to your wonderful videos! You make everything fun and delicious! I just can't figure out how Claire stays so thin with all of this great cooking. She must only eat during the videos!😄
it's so beautiful and looks so delicious!!!
Made this for dinner tonight and very easy and yummy!
Oh man, this is such a fun video … I’ll try the recipe tomorrow!
This looks sooooo good! What step would I fry out the chili bean paste if I'm feeling extra fancy? I also have Szechuan peppercorns, so when would I add them? Thanks for any tips! Beautiful video!
You guys are great!!! Love. Watching you guys!
Thank you Aaron, you are simply the best^^
Greetings from Belgium
You should show them how to do a standard brown sauce they can use for several dishes with slight different variations of additions
You make it so easy to make will cook this tomorrow night it’s looks so yummy
i made it was so yummy i served it with your golden fried rice thank you for your yummy recipes : )
Thank you for this! Made it tonight and omg, it was amazing!
My pleasure! So glad you liked it! 😁👍
I love the “don’t worry about it, no problem at all” every video 😂
Come for the cooking, stay for the amazing Claire review.
요즘 사천요리 레시피 많이나오네요 😋 땅콩 대신에 호두 쓸거같에요 (벌써 집에서 있으니까). 두번 튀기는거가 귀찮아보아도 꼭 필요한 포인트 같습니다! 주말에 만들어볼께요!
네~~ 있는 재료 쓸 때만큼 뿌듯한 순간도 없더라구요ㅎㅎ 이번 주도 화이팅 하세요~! 🤗
Oh yummy, looks ever so colorful and good, the sauce looks great too. I have to try this one also. Thank you soooooo much, I am learning a lot from you. Moving this week, so will be without internet for a bit, but will catch up when back on. Take care you two. Claudia
That dish looks so good
Your direction on how to cook it was easy to follow I tried it came out delicious 👍👍👍
Yay! Awesome to hear it! 😁👍👍
again i love your chemistry, it is so much fun to watch your videos and try to make the dish myself.
I made this for my family last night, it was delicious! Thanks so much for your recipes, they’re so interesting and fun to make.
Best recipe I’ve seen so far!!❤😊
Hello Aaron and Claire! I have a question for you: What exactly is the type of dried chili peppers that you use in this recipe?
OMG....this looks fabulous. Can't wait to try making it! Unfortunately I can't have any nuts, but I'll add celery. Gee can all Korean men cook? I need to find myself an Aaron.
Claire, you are so lucky you get to try out all the recipes! I love watching your reactions.
Thanks for all the cooking tips.
Made this over the weekend. Was awesome!! It also gave me some items to shop for at the Korean Market (which I love going to). Thanks Claire and Aaron!
I just made this again tonight, only this time I actually had the dried red peppers (I used 4) and I added quartered button mushrooms, broccoli sprigs and halved baby corn ears. It was the best I've ever had, and I've eaten at some quality Chinese restaurants in my lifetime including many in Seattle and New York City. The veggies were cooked but still crisp, the chicken was tender and tasty, and it was spicy the way I like it. Most Chinese restaurants tend to tone down the spiciness for us white-eyed demons, but I love it. I missed the cut many years ago and the Chinese girl I was in love with married a young Chinese boy. Now I can face her and tell her that I've mastered Kung Pao, I can't wait to tell her, I know she'll get a good laugh out of my excitement.
Hi Aaron and claire!!💜💜
Hi tiktok !!🥰🥰🥰
I wanted to learn this for so long. 🥺💕
Thank you guys
You're very welcome! Hope this might help! 😊
This looks amazing. Will definitely try this soon.
Everything taste better with Claire!
Thank you from Claire! 😘
8:30 There's already an (American) Chinese dish called "Cashew Chicken" or "腰果雞丁." It's a less-spicy or non-spicy (depending on the restaurant) version of Kung-Pao with cashews instead of peanuts, which originated in Chinese communities on the East Coast of the U.S.. Instead of oyster sauce they use Hoisin (again, depending on the restaurant).
Pretty good alternative if you don't want the "screaming in the bathroom the next day."
*We know Korea is addicted in Chicken🤣 I'm also a chicken lover! This is new recipe for me. Thank U* 😊
You're very welcome! Have a great day! 🤗
Can you explain why chicken skin is associated with summer in the video?
... addicted to* chicken
Tried your recipe and it was delicious,
Excellent video! I have everything except the bean paste. Can I substitute with Gochujang?
Thank you for another great recipe!! You help me to keep my kitchen going!! Love it!!
Love to hear that! Thank you for trying our recipes! 😍
Lots of love to you guys!!!!
Love love your recipes. I have your book that I use. It's great to watch the videos before I make a dish. Do you have a recipe for sweet and sour tofu?
Thank you so much for enjoying our recipes. We have a sweet and sour tofu in our cookbook, but haven’t made a video about it. But the cooking process is quite similar to our gochujang tofu rice bowl, so if you missed it, please check that out. I’m sure that will help! 🤗 th-cam.com/video/y_1AVqirnH0/w-d-xo.html
I made this! It was awesome! Spicy, but awesome!
Thank you for this, it’s my fav. Take out or dine in when I’m lazy to cook.
Looks delicious! I will try it with cashew nuts instead 😊
Hi! So im loving watching all your videos and have a few on my to try list! I’d really love it if you could provide alcohol substitute (like for the sauce in this recipe) for those of us not consuming alcohol.. thanks a bunch!
Wo bekommt man in Deutschland diese dickflüssige Hühnerbrühe (Chicken stock)?
Danke!
Where can I buy this chicken stock in Germany?
Thanks!
I love kung pao chicken!! thank you :)
My pleasure! Hope you try it soon! 🤗
Made this for my family tonight. Went over great! Thanks for the great recipe! Love your positivity and helpful tips! Subscriber for life!
This looks delicious!