MSG is not controversial! Its fine everyone! The cookbook is GREAT! One of my favorite reads in a while for cook books and some really good recipes (made 5 so far!)
So why why did restaurants ban it in certain countries? Weather it's safe or not . Banning something did cause controversy obviously. I think you mean it shouldn't be controversial
@@cleftturnip7774 there was a series of extremely flawed studies back in the 1960s that were prompted arguably by anti-asian sentiment that claimed MSG caused health problems. The results have since been debunked and the studies have been totally discredited, but that is the source of the MSG "controversy". So basically, it's complete bullshit
Love your videos, and until I listened to the ATK podcast episode I had no idea what your family has been through. There is no hint on screen of the past turmoil. I honestly wiped away tears. It's such a delight to see your father beam every time you call him "Dad". Happy families are what we all want and what we all want for others. And your food is amazing!
I have been searching for this recipe for years! A restaurant here in Toronto makes it and I've loved it for years. I look forward to trying it. On a local Thai restaurant's spice scale I'm about an 8.
Got the cookbook, love the relaxed, humorous style and recognition of Chinese-American cuisine (no authenticity police). Never had this dish but will try it once I find my jumbo bag of dried Sichuan peppers.
Ate this in a chinese restaurant un Kuala Lumpur and it was absolutely amazing. Very crispy and aromatic. But I also ate the chilis, they were tasty, too ^^
This looks so tasty .. I can smell it through the screen. But I'd have to use a mild pepper variant, that still provides the taste, not sure which one. The amount of chili here reminds me of a documentary of china, where the Chinese eat hot pots in the Sichuan province, that seem to be made of pure hotness .. hot oil, tons of chili, meat covered in chili... I fear I might burst into flames :)
Kevin, I believe almost everything that you tell me. Jeffrey, I believe everything that you say! Wow does this look great and I might just give it a try when my new cookbook arrives. You two are the most fun of all the cooking specialists out there! Thank you both❤😁
Looks scrumptious! I'm probably about a 6. My benchmark for what I can't take is mango chutney made by a friend's mother in Mumbai. Color was about like a ripe tangerine--very orange. Nearly took the top of my head off. But good Mexican, Hunan, or Sichuan food, at nearly-local heat, is usually just fine. Though I have a weird quirk: If it's near my limit, I start hiccuping. A drink of something stops them, and I can then finish--and enjoy--the dish without further hiccups.
This is a great dish! I've cooked something similar in the past. BTW love the dad and son action, a generation passing the wisdom to the next one. So nice to see. Keep going!
This looks amazing--trying to figure out if I can do this with seitan... I used to be able to handle spice at an 8 or 9 depending on the restaurant's definition, but as I've aged I can handle only a max of 6 without suffering unpleasant after effects. ☹
I never understood why any recipe would call for a ridiculous number of chilies that you weren't going to eat, so I would just chop up ONE chili which made the dish just hot enough for my taste. One time I decided to just follow the recipe and add that ridiculous number of whole chilies and while in the middle of cooking it, my son ran into the kitchen saying "Oh my God, that smells so good!!" Not only did my whole kitchen smell delicious, but the food was also so much better, but not really that much hotter. I am guessing that the flavor compounds that leak out of a whole chili, are weaker than the really hot flavors that you only get when you chop up the chili. You would not notice those weaker flavors in ONE chili, but a handful of whole chilis would give enough flavor to really notice. Indian cooking styles also know this concept. I am glad I finally learned it. Now if I could just get over my fear of deep frying.
Totally agree. I use TWO chilies fine mince added to the final spice blend. In addition. You only need 1 TEASPOON of Sichuan peppercorns ground and also added to the final dry spice blend. Just as good for a lot less money and with no waste. Very good recipe with these changes and I make it all the time.
YES This is one I've been hoping for! Love this dish and David's version looks really close to the version I fell in love with. I like the breading mixutre with the AP Flour and Baking Powder vs the all startch breading from the other recipes I've tried. Time to make it again with your version! Thanks Pangs.
HI, THANK YOU FOR THE RECIPE. ESPECIALLY FOR THE BATTERING OF THE CHICKEN. BEEN WANTING A RECIPE FOR THIS. AND FOR HOW SPICY, MILD SPICY. ALL DEPENDS. THANK YOU FOR SHARING.
For those in the greater Boston area (where ATK is based), the humble Dumpling Kitchen on Highland Ave. in Somerville has a tremendous version of this dish. No green onions, but they add some fermented black beans for a salty burst that goes well with the aggressive heat. (Besides being a regular customer, I have no affiliation with Dumpling Kitchen.)
Holy smokes - Pangs!!! This was so good! The flavor was so savory and amazing! Once again, my Chinese husband (via Vietnam) has neither heard of this or had it. We all devoured it. My picky son may have eaten the most. Such a magical mix of ingredients. Y’all are the best!!! Keep the recipes coming.😊 P.S. We are in the MSG camp. My son, in particular, is a huge fan.
DO NOT APOLOGIZE FOR MSG OR MAKE IT A “CHINESE THING”. You don’t apologize for using peanut oil or a mountain of chiles or any other ingredient. It ALREADY goes without saying in any recipe: leave it out what you don’t want. Classic ATK: GREAT FOOD, too many steps, too many utensil. Combine the chicken marinade with the dry ingredients, leave out half the water. Use a cheap fine mesh spider from an Asian grocery no tongs. Don’t drain on paper towel, it holds moisture and grease to the chicken, just drain in the rack.
@@franksindoneii5410do you use Sugar? Salt? So why not msg? It's the same kind of thing just for a different basic flavour. If you don't like tasty food, speak for yourself but don't bash people for using a perfectly normal seasoning. The white anti-msg hysteria is just a form of publically acceptable anti Asian racism.
@@gr3g0r5 one of the most incoherent irrelevant and pathetic comments I’ve ever heard. MSG is nothing like salt or sugar lol. It’s a crutch for uncultured make believe line cooks like yourself lol. Also the fact you attempted to squeeze race in as a factor here was hysterical. The secondhand embarrassment with this one is real. Yikes….. 🤣
I'm about a 2 or 3 on the spice scale, I think - I can handle some spicy things, but not too spicy. I'm gonna try and find Sichuan peppercorns where I live so I can try this recipe! I have a slight fear of frying foods (all that hot oil) so I tend to avoid recipes that require frying; but this recipe just might make me get over my fear 😂
Red and green, huh? I'm going to add this to my Christmas dishes. (The first time I had laziji, I fell in love, and love hurts... when you get greedy and eat a mouthful of chili)
Can't wait to make this dish. I have tons of dried Thai chiles, but they're a bit too spicy. Next time I'm at the Asian market, I'll get a big bag of these dried red peppers.
I have diverticulosis so I have to be super careful about seasonings. My go tos are dried or fresh herbs, cumin, nutmeg and cinnamon, ginger and maybe a touch of sweet paprika. But I used to love the heat before I had an agonizing attack.
This is definitely a recipe for me. I'd probably crack open half the dry chillis or use a mix of habanero and ghost peppers. I need to start my pepper sprouts so they're ready for spring.
10. I wish I could find Szechuan peppercorn at my Asian markets but I can't, and shopping online is hard to do for that because you don't know what you're getting. Any suggestions? I need to find quality Szechuan peppercorns.
I like to order this dish for the dried peppers but I know most people don't eat them. I take them home and bake them even more and eat them like chips. They shouldn't be rubbery at all though. As you saw in the recipe video there's no wet ingredients for the dry chilies to absorb moisture from.
There is a place in Redwood City, CA called Crouching TIger that has Explosive Chicken (and beef). They some how fry their peppers (perhaps different ones) such that they are crispy and delicious to eat. Every bit of the dish is delicious and I always have an empty plate when done.
@@yellowfr0g oh that really smart! I'll have to do that. They were really hard to chew, but idk a word to describe the texture. They aren't rubbery like overcooked seafood. Just hard to chew through. Maybe "tough" is a better word.
Do you eat the chilis? I had this in Chinatown in SF years ago and given the copious amounts of chilis I wasn't sure since it seemed like way to much to eat but also maybe you should since it is on the plate?
Not completely certain how I would rate my heat tolerance, but any time I go out to eat and I order something spicy I order the dish "Extra spicy. Tell them to make it like they don't like me very much." Usually works.
I tried the non battered version. Im just too lazy to batter and fry the chicken. I just cook the chicken in rendered chicken fat from the skins from the thighs and make a stock from the bones to season the chicken
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I am in love with this family. I've never really tried cooking any of the popular Chinese dishes, but these guys make it really easy.
Lovely trust and bond between them, it’s so relaxing watching father and son cooking
MSG is not controversial! Its fine everyone!
The cookbook is GREAT! One of my favorite reads in a while for cook books and some really good recipes (made 5 so far!)
It's not fine if you get explosive diarrhea when you eat it.
So why why did restaurants ban it in certain countries? Weather it's safe or not . Banning something did cause controversy obviously. I think you mean it shouldn't be controversial
@@cleftturnip7774 there was a series of extremely flawed studies back in the 1960s that were prompted arguably by anti-asian sentiment that claimed MSG caused health problems. The results have since been debunked and the studies have been totally discredited, but that is the source of the MSG "controversy". So basically, it's complete bullshit
Love your videos, and until I listened to the ATK podcast episode I had no idea what your family has been through. There is no hint on screen of the past turmoil. I honestly wiped away tears. It's such a delight to see your father beam every time you call him "Dad". Happy families are what we all want and what we all want for others. And your food is amazing!
I have been searching for this recipe for years! A restaurant here in Toronto makes it and I've loved it for years. I look forward to trying it. On a local Thai restaurant's spice scale I'm about an 8.
Which restaurant in Toronto? :D
That looks so good! Thx ❤
Got the cookbook, love the relaxed, humorous style and recognition of Chinese-American cuisine (no authenticity police). Never had this dish but will try it once I find my jumbo bag of dried Sichuan peppers.
Love the Pangs
This stuff is insanely good.. it’s that good
looks incredible
7:50 Fuiyoh!!! MSG is King of Flavor!
Love you two and your recipe presentations; so much fun to watch!
Happy Pangs-Giving to Kevin & Jeffrey!
Dad Pang is so adorable! And can’t wait to try this recipe. 🥰
That was fun and interesting! I'll try it!
Ate this in a chinese restaurant un Kuala Lumpur and it was absolutely amazing. Very crispy and aromatic. But I also ate the chilis, they were tasty, too ^^
Everything from panda express anything Chinese food me and my family loves
This looks so tasty .. I can smell it through the screen. But I'd have to use a mild pepper variant, that still provides the taste, not sure which one. The amount of chili here reminds me of a documentary of china, where the Chinese eat hot pots in the Sichuan province, that seem to be made of pure hotness .. hot oil, tons of chili, meat covered in chili... I fear I might burst into flames :)
I love your family. Keep the videos coming. Blessings
I recognized Boston's Chinatown the second I saw it! I also love Sichuan, bring on the heat!!
I'm definitely a 1 on the spicy scale. I was sweating just watching y'all cook.
The finished dish looks delicious.
I like to fry things in lard rather than nut or vegetable oil. I find it easier to get good color and crispiness without burning things.
Kevin, I believe almost everything that you tell me. Jeffrey, I believe everything that you say! Wow does this look great and I might just give it a try when my new cookbook arrives. You two are the most fun of all the cooking specialists out there! Thank you both❤😁
This is one of my favorite dishes to order when I go to a sichuan restaurant. great job!
Looks scrumptious! I'm probably about a 6. My benchmark for what I can't take is mango chutney made by a friend's mother in Mumbai. Color was about like a ripe tangerine--very orange. Nearly took the top of my head off. But good Mexican, Hunan, or Sichuan food, at nearly-local heat, is usually just fine. Though I have a weird quirk: If it's near my limit, I start hiccuping. A drink of something stops them, and I can then finish--and enjoy--the dish without further hiccups.
This is a great dish! I've cooked something similar in the past. BTW love the dad and son action, a generation passing the wisdom to the next one. So nice to see. Keep going!
My fav chinese dish! Can't wait to try this!
This looks amazing--trying to figure out if I can do this with seitan... I used to be able to handle spice at an 8 or 9 depending on the restaurant's definition, but as I've aged I can handle only a max of 6 without suffering unpleasant after effects. ☹
This is one of the best all times recipes. This dish is so addictive. perfection.
Hi guys!!!! Love you're here today!!!! Best!!!
Omg! This is in my top 3 fave Sichuan dishes!! I was craving this the other day..now I just make this 🤤🤤🤤🔥🔥🔥
This is my favorite Chinese dish!
I used to be a 12 on heat, but the stomach doesn't like that anymore! I'm probably a 7 or 8 now... Love your videos.
I bought and cooked all the peppers, I'm eating all the peppers.
I never understood why any recipe would call for a ridiculous number of chilies that you weren't going to eat, so I would just chop up ONE chili which made the dish just hot enough for my taste. One time I decided to just follow the recipe and add that ridiculous number of whole chilies and while in the middle of cooking it, my son ran into the kitchen saying "Oh my God, that smells so good!!" Not only did my whole kitchen smell delicious, but the food was also so much better, but not really that much hotter. I am guessing that the flavor compounds that leak out of a whole chili, are weaker than the really hot flavors that you only get when you chop up the chili. You would not notice those weaker flavors in ONE chili, but a handful of whole chilis would give enough flavor to really notice. Indian cooking styles also know this concept. I am glad I finally learned it. Now if I could just get over my fear of deep frying.
Totally agree. I use TWO chilies fine mince added to the final spice blend. In addition. You only need 1 TEASPOON of Sichuan peppercorns ground and also added to the final dry spice blend. Just as good for a lot less money and with no waste. Very good recipe with these changes and I make it all the time.
Loving Hunger Pangs! Great name!
YES This is one I've been hoping for! Love this dish and David's version looks really close to the version I fell in love with. I like the breading mixutre with the AP Flour and Baking Powder vs the all startch breading from the other recipes I've tried. Time to make it again with your version! Thanks Pangs.
There’s finally Chinese food on ATC. Yasssssss 👏
HI,
THANK YOU FOR THE RECIPE.
ESPECIALLY FOR THE BATTERING OF THE CHICKEN. BEEN WANTING A RECIPE FOR THIS.
AND FOR HOW SPICY, MILD SPICY. ALL DEPENDS. THANK YOU FOR SHARING.
I love Triple Pepper Chicken!
My favorite version of this has peanuts in it. Thanks for showing this dish. It’s so yummy
one of my favorite dishes to order, mouth was watering just watching this dish come together and made me want to make this myself! Thanks Pangs!
I love this channel
I’m definitely a 10 on the heat level. More spice! Can’t wait to try this.
This is really beautiful and delicious recipe❤❤❤😋👌
For those in the greater Boston area (where ATK is based), the humble Dumpling Kitchen on Highland Ave. in Somerville has a tremendous version of this dish. No green onions, but they add some fermented black beans for a salty burst that goes well with the aggressive heat. (Besides being a regular customer, I have no affiliation with Dumpling Kitchen.)
I can 1,000% affirm that this recipe is 10,000% amazing
...and with only 100,000% exaggeration?
@@denisoliver6083 -5% hyperbole
Good to know.
Thanks a million
very cute father son team
One of the best Sichuan dishes. Hands down.
Holy smokes - Pangs!!! This was so good! The flavor was so savory and amazing! Once again, my Chinese husband (via Vietnam) has neither heard of this or had it. We all devoured it. My picky son may have eaten the most. Such a magical mix of ingredients. Y’all are the best!!! Keep the recipes coming.😊 P.S. We are in the MSG camp. My son, in particular, is a huge fan.
DO NOT APOLOGIZE FOR MSG OR MAKE IT A “CHINESE THING”. You don’t apologize for using peanut oil or a mountain of chiles or any other ingredient. It ALREADY goes without saying in any recipe: leave it out what you don’t want.
Classic ATK: GREAT FOOD, too many steps, too many utensil. Combine the chicken marinade with the dry ingredients, leave out half the water. Use a cheap fine mesh spider from an Asian grocery no tongs. Don’t drain on paper towel, it holds moisture and grease to the chicken, just drain in the rack.
MSG is garbage and is a sign of a garbage chef. So yea they are sorry they are using MSG.
@@franksindoneii5410do you use Sugar? Salt? So why not msg? It's the same kind of thing just for a different basic flavour. If you don't like tasty food, speak for yourself but don't bash people for using a perfectly normal seasoning. The white anti-msg hysteria is just a form of publically acceptable anti Asian racism.
I use msg to its advantage, nowhere near takeaway level. Rice mostly. I use kombu tsuyu for fish pie, noodles and even shepherds pie. Get over it 😂
@@gr3g0r5 one of the most incoherent irrelevant and pathetic comments I’ve ever heard. MSG is nothing like salt or sugar lol. It’s a crutch for uncultured make believe line cooks like yourself lol. Also the fact you attempted to squeeze race in as a factor here was hysterical. The secondhand embarrassment with this one is real. Yikes….. 🤣
On the paper towel point you’re simply wrong, paper towels drain fat and moisture away more effectively and keep things drier
I’m sure this would work great with fried soft shell crab instead of chicken too!
I can't wait for my cookbook to arrive!
I’ll be making this soon 🇨🇦 Thanks
I'm about a 2 or 3 on the spice scale, I think - I can handle some spicy things, but not too spicy.
I'm gonna try and find Sichuan peppercorns where I live so I can try this recipe! I have a slight fear of frying foods (all that hot oil) so I tend to avoid recipes that require frying; but this recipe just might make me get over my fear 😂
Ma la is my favorite flavor profile, but I can only go to about a 6 on the hotness scale.
This dish triggers all my senses textures, flavors ,Heat sweet and savory . I've got a winner !
you made me subscribe to the channel
the Pangs have done it again
Absolutely love this dish!
AHHHHH!!! I LOVE THIS DISH!!!! AAAAAAAAAHHHH!!!
I'm definitely a 1 also. I'd like to try the dish just for the favor😊
Red and green, huh? I'm going to add this to my Christmas dishes. (The first time I had laziji, I fell in love, and love hurts... when you get greedy and eat a mouthful of chili)
OMG that looks beautiful and tasty! Maybe a 6?
Can't wait to make this dish. I have tons of dried Thai chiles, but they're a bit too spicy.
Next time I'm at the Asian market, I'll get a big bag of these dried red peppers.
My go-to dish at the local Szechuan place. Can't bring myself to get anything else.
MSG is part of life, Tomatoes, Mushrooms, Steak, Chicken and Humans. So what is wrong with MSG?
I've gotta try it sometime...
Looks like something I'd like to order at a restaurant then ask to pack the leftover chillis home for other dishes 🤤
"Pangs - ARE YOU CRAZY?!?" Can we get that on a t-shirt? I love it!😆
8! Love your videos!
I always toasted the dried chili first. Take them out then do the aromatics.
Dish look amazing, and spice lvl for me is that I will eat the chilies before the chicken 😂
So this is where Babish gets the ideas that have made him a gazillionaire.. that and J Kenzi Lopez Alt: presentation matters I guess.
Use the leftover peppers to make chili oil.
I have diverticulosis so I have to be super careful about seasonings. My go tos are dried or fresh herbs, cumin, nutmeg and cinnamon, ginger and maybe a touch of sweet paprika. But I used to love the heat before I had an agonizing attack.
Can you use fresh chilis for this? seems like it would be really good with some fresh birds eye
This is definitely a recipe for me. I'd probably crack open half the dry chillis or use a mix of habanero and ghost peppers. I need to start my pepper sprouts so they're ready for spring.
3 cups of chili? I wonder if the recipe originated in Sichuan Province?
What size and where did purchase the wok in the video?
That’s chicken flavored stirred fried chili
OMG that dish has me drooling, I'm so hungry for some!
Can you please try the Pakistani Chinese version of this. I am so curious to know what you think of their version of it
What are the top 5 recipes in the shamelessly promoted Cookbook that are also in Kevin's top 5?
Heat makes food better. I'm usually around a 7-8 at restaurants, or the old "how do you have it?" I don't try to hurt myself with heat, though!
8 on the heat scale
10. I wish I could find Szechuan peppercorn at my Asian markets but I can't, and shopping online is hard to do for that because you don't know what you're getting. Any suggestions? I need to find quality Szechuan peppercorns.
Got mine on Amazon
I got some from Penzey's
Penzey's is my go to for all my spices.
I love this dish! Glad to know I'm not supposed to eat the peppers, I tried a few times and they were so rubbery.
I like to order this dish for the dried peppers but I know most people don't eat them. I take them home and bake them even more and eat them like chips. They shouldn't be rubbery at all though. As you saw in the recipe video there's no wet ingredients for the dry chilies to absorb moisture from.
There is a place in Redwood City, CA called Crouching TIger that has Explosive Chicken (and beef). They some how fry their peppers (perhaps different ones) such that they are crispy and delicious to eat. Every bit of the dish is delicious and I always have an empty plate when done.
The peppers are crunchy and edible after air frying (leftovers), but a few are enough.
@@yellowfr0g oh that really smart! I'll have to do that. They were really hard to chew, but idk a word to describe the texture. They aren't rubbery like overcooked seafood. Just hard to chew through. Maybe "tough" is a better word.
Can you make the chili flakes from blitzing a few of the whole chilies ?
imma need to get that book...
Do you eat the chilis? I had this in Chinatown in SF years ago and given the copious amounts of chilis I wasn't sure since it seemed like way to much to eat but also maybe you should since it is on the plate?
Not completely certain how I would rate my heat tolerance, but any time I go out to eat and I order something spicy I order the dish "Extra spicy. Tell them to make it like they don't like me very much." Usually works.
I’ve had VERY spicy Indian food and survived (ha ha) I think this dish will be so welcome. It looks so good!
My spice tolerance level is a 2.5 at best, and I'm Asian-American
I tried the non battered version. Im just too lazy to batter and fry the chicken. I just cook the chicken in rendered chicken fat from the skins from the thighs and make a stock from the bones to season the chicken
the garlic looked nearly burned in the first 2 seconds, you said you cooked it for another 2 more minutes...? How do you avoid burning it? Thanks!
👉 Pang! 👉Pang!
Imagine if they did a collab with Jeremy Pang from School of Wok. Pang Pang Pang.
frying in the wok is the move
I love this spicy chicken even though I can’t handle the heat 😅
JEFREEEEEE!
can i use an airfryer to fry the chicken?