Looks great. I wish more takeaways offered a side menu of more unusual or Chinese home-style dishes and changed them every month... I can get a little bored of the usual sweet&sour, chicken chow mein type things. The Kung Po from my takeaway has a redish brown sweet and pungent type sauce, and cashews instead of peanuts.
Hi Khoan. You say this is a different version than the one you sell in your take away. It looks good. Could you outline the differences please? Thanks for another good video/recipe.
Yes I know u didnt but i just wanted to know i found some videos how to velvet chicken to get that silky texture where was used egg white,cornstarch and oil and u didn´t use starch so is it also called velveting without starch?i watched all your videos and now i bought ebook.Hopefully u will release another one with other recipes not mentioned in wok of fury.Just tryin to get matched flavour like takeways :)
Hi, the takeaway-style Kung Po where we live is more of an orange-red sauce with a bit of a kick, I was wondering if you knew how they made it. Just a list of ingredients would be fine, I should be able to work the rest out myself. Thanks.
Khoan Vong That might be it actually. I was guessing maybe it had a bit of tomato puree or chilli paste to give it that orange/red colour. Hoisin sauce never occurred to me. Is that pretty common in takeaway Kung Po?
![[UNCUT] เพื่อไทยดันอุ๊งอิ๊งนั่งนายกฯ หลังเศรษฐาถูกถอดถอน | คนดังนั่งเคลียร์ | 15 ส.ค. 67](http://i.ytimg.com/vi/SpprmDJ6QEE/mqdefault.jpg)
Another great video Khoan. Thanks for taking the time to post. Your efforts are much appreciated.
Great video! I've never seen that cross hatch scoring technique on chicken before, really cool, I'll have to try that next time
What is the flavouring you use or is it MSG thanks
Its MSG
Your videos are invaluable....ive learnt so much about chinese cooking methods. Cheers Khoan :-)
Amazing! we never mix garlic with carrots and cucumber in Greece.Cucumber always goes raw in tomatoe salads
+georgcorfu I tend to eat cucumber raw too... it's nice.
Thank you for replying,I never knew one can use the back of the laddle to stir food
Looks great. I wish more takeaways offered a side menu of more unusual or Chinese home-style dishes and changed them every month... I can get a little bored of the usual sweet&sour, chicken chow mein type things. The Kung Po from my takeaway has a redish brown sweet and pungent type sauce, and cashews instead of peanuts.
I have a salt and chilli, and shredded beef video uploaded.
In stead of beef use chicken and cook it using the salt and chilli recipe Leroy.
Hi Khoan. You say this is a different version than the one you sell in your take away. It looks good. Could you outline the differences please?
Thanks for another good video/recipe.
Lovely recipe, thanks for uploading.
Amigo como consigo reseta tuya pero en español
Yes I know u didnt but i just wanted to know i found some videos how to velvet chicken to get that silky texture where was used egg white,cornstarch and oil and u didn´t use starch so is it also called velveting without starch?i watched all your videos and now i bought ebook.Hopefully u will release another one with other recipes not mentioned in wok of fury.Just tryin to get matched flavour like takeways :)
Hi Khoan
Looks great will give it a try, Could you please give us a video on the takeaway version as it is one of my favourite meals
nice
Another delicious dish i gotta add to my list of dishes to make :) keep up the great work Khoan
So Flavour = MSG?!
Could you please do a video for Crispy Shredded Chicken Salt and Chilli Dry. I have being looking for ages for the proper recipe
Hi Khoan did u velvet this chicken without starch or it is not velveting?
Great vids how's about Prawn and Scrambled Egg recipe?
Thanks Andy:)
Hi, the takeaway-style Kung Po where we live is more of an orange-red sauce with a bit of a kick, I was wondering if you knew how they made it. Just a list of ingredients would be fine, I should be able to work the rest out myself. Thanks.
+Matt Wilson this is the version Chinese people would eat. The one you are talking about is mayber with hoi sin sauce.
Khoan Vong That might be it actually. I was guessing maybe it had a bit of tomato puree or chilli paste to give it that orange/red colour. Hoisin sauce never occurred to me. Is that pretty common in takeaway Kung Po?
Sounds about right
@@freddie5475 This what a few takeaways round here do, use sweet'n'sour sauce with chilli in it. Going to try Khoan's version, looks good.
I did not used any starch.
That would be foo yung Darryl. Got one uploaded couple of week back.
I do have one uploaded a while back.
when do u braise the meat and when do u fri it?
see website on description section link
Gotta hand it to you chows!!