🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order) PRINTABLE RECIPE - soupeduprecipes.com/kung-pao-chicken-2019-version/ MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there) SUPPORT ME ON PATREON - www.patreon.com/soupeduprecipes Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Can you also say the Chinese name of the dishes in your videos or put the pinyin in the description? I want to learn the language through the delicious food. Thank you!
Steve Brown, I couldn't had said it better, especially the annoying soundtracks. I've shunned otherwise good and informative videos, because I just couldn't withstand the piainful and insuffereable "frills", especially the soundtrack. I'll nver understand why people bother with such nonesense. Not to mention that it's kind of condescending to the listeners, sending a message that "they have a short attention span." Anyway, this young lady makes great videos with great recipes. And they are perfectly comprehensive.
All the dumb jokes are in the juvenile replies. Everyone thinks they’re a comedian and just end up proving why they sell insurance or sweep floors for a living.
Yes. Classy, simple, straightforward presentation. At the end of every single one, and she serves herself, I just want to dive into it with my mouth wide open!
@@epiphanydrums5427 I think there are people on TH-cam who would rather do this and not have to put up with the network idiots ruining their show. She can keep doing just what she's doing ...
William Potter ...Well I sure hope she does continue on TH-cam, but don’t rob her of the compliment. She deserves all the rewards and accolades that come her way, and shame on anyone who would deny her of them. I’d tell you to mind your own business if it was me that had such an opportunity. And ...I’d laugh at you all the way to the bank🤣
This is highly superior to the first recipe. I made it tonight and not only was it better than takeout, it was better than what I have eaten in restaurants in Chinatown, NYC. Thanks, Mandy.
I've made velvety soft Chinese chicken for the first time in my life. Ive given up on stir frying because the texture is never like take out. Not any more! That cornstarch and egg white trick really works. It even worked with tapioca starch. Can't wait to try this velveting technique with other meat types. I really like your channel. Your attention to details is really helpful Thank you
You can also soak the protein in water with a couple tablespoons of baking soda for 15 minutes. Rinse thoroughly before using. Makes chicken and beef super tender.
I can't believe how good this is! I've made it three times in the last two weeks. I'm starting to experiment by adding vegetables now (bell pepper, celery, mushrooms, etc.) and it's still just as amazing.
@@coleman707 You know, I've sort of dumbed this recipe down, cause it's kind of complicated (I've been meaning to re-write the recipe to make easier to follow). But I think I will get back to the original plan tonight. But with your suggestion of red bell pepper and water chestnuts. I have both in the fridge. Thanks for the suggestion.
@@Aves83Zebra It's not too critical. I would probably cook the chicken and remove, and then add the vegetables (the ones that take the longest to cook go in first, but again, not critical), then add the chicken back in when the veg is ready. Then sauce it.
Where do we begin? We have taken up Chinese cooking during the past months of Covid confinement. The videos have been super helpful, allowing us to create some wonderful meals. We purchased the carbon-steel wok which has not disappointed. It's a really good wok. I wanted to comment on Kung Pao chicken specifically because I think there might have been an error in the recipe. A Tablespoon of Sichwuan peppercorns simply over-powered this dish. Our mouths went numb. As I took in a breath, I thought I had consumed something cooling/citrusy. It was the strangest thing ever! There were no other tastes to be savored. The peppercorns in that amount wiped out any other flavors. Maybe a word of caution is in order here. Maybe a much smaller amount would have been pleasant to eat. All the other ingredients were perfectly normal and seemed like they would make a delicious dish. I thought it was important to comment.
I just made this recipe in my new Souped Up Recipes WOK and it was outstanding. Even my wife who doesn't like spicy foods and my 8 year old liked it. As others have commented, I reduced the amount of the peppercorns and kept little of the chili pepper seeds (I used nowhere near the quantities demonstrated in this video for example.) I used all of the brands of the ingredients Mandy recommends in the description and it looked and tasted a lot like PF Changs only spicier. If you are on the fence about ponying up the $150-$200 you need to equip yourself with the tools she uses to prepare this and her other dishes, don't hesitate. I have no regrets! Thanks Mandy for such great recipes and awesome videos!
@@aarontooth I have found this depends mostly on how much chicken you have in the WOK but I'd say a teaspoon, maybe a smidge more. I also recommend getting a morter and pestal so you can grind the peppercorns thoroughly. Chopping them with a chef's knife did not crush them enough for my liking. It really is a fantastic recipe and I am waiting on my next shipment of dou bang jung(sp) so I can make another batch. I like to add celery and spicy peanuts and I have found that is keeps well in a vacuum sealed bag in the freezer which can easily be reheated in the wok or a skillet.
I have been cooking 'Chinese' food for over 20 years. Now I realise that I know very little! Your recipes and explanations are so calm and real and fantastic. I salute you! I cooked your sweet and sour recipe last night, with chicken. Heaven! In my Kung Pao chicken, I use yellow bean sauce and cashew nuts. Thats a Deh-Ta Hsiung recipe, btw. He, also, is a very good cook.
My great grandma is Chinese and my grandma is half black born in Jamaica and Chinese. I’ve been trying to connect with my Chinese side as much as I can. Thank you for your videos
I made this today!!! I put a third of the called for Sichuan pepper corns... it was nearly inedible because my whole mouth went numb. I love the flavor it was so delicious and fragrant. You should reduce the amount of peppercorns you have in the recipe or put a note to start with a small amount.
Very well explained and easy to make. Thanks for sharing ! My mouth was watering too ;-) 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.
We put your comment to the test. I saved just the seeds from dried arbor peppers. I fully washed them twice in water then washed them twice in milk to neutralize any capsaicin they had picked up from "direct contact with the partition walls" as you say. Three of us then chomped on 1/2 tsp of seeds. Guess what? They are full of capsaicin and our mouths were burning so your comment is BS, my friend. Looks like 95% of the people are right and YOU are wrong.
I know it’s two years later, but I hope you’ll aporia comment. I made this recipe last night and shared it with my neighbor. We loved it! It’s a little spicy for our taste so I’m going to make it again in a few weeks and cut down a little on the spice, but it was still so flavorful and delicious. Thank you for this channel! Mongolian beef is next!
Hi Mandy, thank you for your amazing recipes and super helpful videos! I’ve been cooking since I was a kid and have always loved Chinese food but resisted cooking it for myself because many of the ingredients were things that I was unfamiliar with and living in NYC it was just easier to go to a Chinese restaurant. But, after finding your channel, I’ve made several of your recipes including the Orange Chicken, Mapo Tofu, Egg Rolls and the Kung Pao Chicken and I’m amazed at how easy they were to make. I have all the ingredients you recommend stocking in your kitchen and will be making homemade Chinese food every week! Thank you!
I'm not sure what focus you have in mind in what you are doing - I would think cooking - but I'm really impressed with how you are succeeding not just in the cooking dimension of what you are doing, but so many others. You are increasingly do a great job visually and in the organization of how you are communicating your recipes. I really enjoy each one of your posts.
I made a couple tweaks, but this is the only recipe I’ve found online that I’ve made more than once. Every recipe I’ve tried has been edible, but I always looked for something better. I personally add one bell pepper to mine and remove most of the seeds from the chilies, but I love this recipe. Just had it again tonight which is why I’m commenting. Thank you
I made the mistake of watching this before breakfast: now I have to break out the wok and rice cooker instead of scramble eggs. I love this girls videos.
Oh my gosh!!! I love you Miss Mandy!!!😍 Kung Pao Jiding is one of my absolute favorite dishes when I lived in China 🇨🇳 for about 7 years... Now that I moved here to the USA 🇺🇸 I really miss authentic Chinese cuisine... I’m so glad I found your channel and can now learn how to make these food myself!❤️ Also, thank you so much for all the information you share with us in your videos... From the history lesson to the specific ingredients and where to get them... WOW!!! Love love love all of it!!!🤗🤗🤗
after cooking this atleast 5-6 times , and watching 10 times to learn little tricks I finally got it. It really is just as good or better than takeout. for anyone who is like me and struggled with the sauce , you really need to cook it at a looooow heat , the directions are perfectly stated, dont give up this is life changing. i was afraid because my bean paste was different and was "pixian" style and a cheaper brand "lee kum kee" but it dosent matter. if your sauce is too thick or it taste wrong, i would 100% say use less paste for me 2 tea spoons was perfect , if you cook it enough you can see what you need to add or subtract to get it right, the vinegar/soy are dangerous I would expirement there too. i really feel like this sauce and recipe would work perfectly to create mapo tofu aswell. lastly thanks to the creator of the video, when i saw this video and the ingredients I knew that this was no joke other people dont use the bean paste and without it this could never be as good, im so happy and grateful you actually gave the real recipe unlike other people who give shortcuts and dont want to give out their true secrets to great food.
@Bobert Wiltshire Id say from experience if you used too much paste it would be thick and you would know. The vinegar and soy are for sure super dangerous and I only used a splash of the vinegar and maybe 1 tablespoon of regular soy and thats it. using 2 different kinds of soy seemed like too much for me
I have been looking for this recipe for years after first trying it some 35 years ago here in Taipei, Taiwan. I will gather all the ingredients and give it a try. Many thanks, Mandy!
My wife is a Beijinger. She is also, like you, an excellent cook. Thank you for sharing your recipe. My mouth was also dying to try your Kung pao. Also, i liked how you explained the purposes of different ingredients. Helps me to understand how the different things balance or enhance flavors and aromas...Thanks Mandy.
Your recipe looks really good. What's interesting about it is that it doesn't have very many veggies. In U.S. restaurants, most versions I've had have a combination of onion, celery, and carrot in addition to the chicken.
To say that this is better than takeout is a massive understatement. Thank you so much for this wonderful recipe and your fantastic guidance in the technique of making it.
I just made this recipe tonight and it was very delicious! I always have to cut back a little on the red peppers and sichuan pepper corns from what Mandy puts in, but her techniques and ingredient combination are always so delicious. Thanks for sharing your great talents with us, Mandy!
Just made it, and it's amazing! Too much pepper for my taste, so I'll adjust that the next time I make it. Definitely worth trying! Thanks for the recipe! UPDATE: I made it again, two days in a row :D
It was too much pepper for me as well. Next time I’ll used 3/4 tsp of pepppercorns because I could not taste a thing in this dish with all the numbing and tingling from the peppercorns
@@przemysawr3058 no offense but I don't believe you. I've eaten in many legit Sichuan restaurants, in both US and China, and I've never encountered a sauce-based dish with anywhere near this amount of numbing. Even once I acclimate fully so it isn't overwhelming, I still can't taste any of the other flavors in the dish because it's just to peppery, even ignoring the numbness.
I tried this yesterday and it was delicious! I made 2 small changes: Instead of the dried chilies, I took 3 fresh ones from my garden, a rather mild variety. Nevertheless, the food was hellishly spicy due to the Sezuan pepper and the bean paste. I had to take a shower after eating because my shirt was sweaty from the heat. The other change: I took some peanut butter instead of the peanuts because my wife doesn't like nuts in the food, but the taste does. I will definitely do it again. Thanks for the great recipe!
I made this last night and I have a warning for all of you people out there that are not used to spicy foods:) I know my family is wimpy...we use mild salsa for petes sake so I only used 4 small red chili peppers and removed the seeds. My husband threw up b/c he accidentally ate a tiny pepper and it was burning him from his throat down to his stomach. My eyes were watering and my son ran for water. I usually only use chili flakes in dishes like this but wanted to go for it this time....that was a mistake. If I had used the amount she used we would have had to go the hospital:) It's a really delicious dish and I ate mine just fine....just take care the first time you make it so that you can enjoy it. I am definitely going to make this again! Also I use white wine for cooking instead of chinese wine and I used a variety of peppercorns instead and the taste is still amazing.
LOL! I love your reaction to this dish with the hot red chilis!!! That's not being wimpy--It can be a shock to eat something that hot if you're not used to it. I like food cooked with hot peppers, but I like them put into the dish whole, so I can pick them out without that trip to the hospital happening. Thanks for the warning. :D
I give this dish 5 stars out of 5! I made it tonight after going to the Asian grocery and finding all of the ingredients. It was excellent. And this was the first time I have tried a dish from this channel. I'm certainly going to try more. (I did find ground Szechuan peppercorns at the Asian grocery and I used those instead of chopping up the peppercorns myself, but other than that, no substitutions!)
I made this today! I tripled the recipe, and next time I will cut down the salty ingredients back to about one third (salt, Dou Ban Jiang, and light soy sauce). Very different flavor profile for my tongue due to the authentic ingredients. I appreciate being able to taste them and try the recipes.
True. It is a bit salty. But what struck me more was how numb my mouth went cuz of Sichuan pepper. I don't really like the feeling. Next time I will either omit or reduce it a lot. Otherwise it's indeed better than takeout. Very delicious.
great recipe. my gf is chinese and she wants me to cook this for her family, it was so good. the sichuan pepper is my FAVORITE spice but even 1 tbsp was too much for me so I might use a little less. that being said my gf thought it was the right amount but I think she was flexing her chinese on me.
I did it. I made this tonight. The family really enjoyed it. Next time I make it I will grind the peppercorns as fine as possible. I added a touch more black vinegar and oh yeah! It gave it a little zing. Mmmm Thankyou for a lovely recipe.
I just made it, and it’s absolutely delicious! I love the bright, citrus flavor from the Sichuan peppercorns. I love how the garlic and ginger add their own brightness and sweetness to the dish. The brown sugar is a very nice touch, it balances the acidity of the chile peppers. It’s a symphony of Asian flavors in my mouth. And it’s miles better than fast food! Wow! Thank you!
Back again to this vid. I’ve made this probably 20 times and it’s perfect. I just add a few more veggies like maybe some thin sliced carrots or nuggets of bell pepper for color. I like it spicy so I go with even more chilis. The doubanjang makes all the difference with a complex fermented flavor that rockets this recipe ahead of all the other boring brown sauce versions. Souped up strikes again with a 10/10 dish.
I have all the ingredients in my refrigerator and pantry. I’m going to make this tonight! Every time I made a “Souped Up Recipe”, it comes out amazingly! Many thanks, Mandy. And I am a HUGE fan of your carbon steel wok! It’s seasoning very nicely now!
I cooked this tonight after buying and using some of the ingredients for the first time. There is still a festival of flavour in my mouth. Absolutely delicious.
One thing stands out to me: most Chinese restaurants in my area dump a TON of celery in their Kung Pao, probably a cheap filler imo. I'm really diggin this scallions instead. Thanks!
Found this channel during the pandemic. I love to cook and she inspired me to learn how to cook Asian food. Went to Asian grocery and stocked up on ingredients she recommends. Trying this recipe tonight. Wish me luck!!!
Made this for dinner tonight and holy crap it was SO GOOD but it was incredibly spicy. I have a high heat tolerance but even to me it was intense, to the rest of the family it was borderline inedible. Highly recommend that if you make this for non-spicy pros: Keep the dried chilis whole and take them out just before eating. Should give you the flavor without the intense heat.
I love the red peppers-they weren’t the problem for my western palate. (I love Thai-hot food, for example.). The Szechuan peppers were the problem with the balance for me. The 1T probably should have been 1t with my just-bought supplies.
Absolutely love your videos. My husband told me a few years ago that he thinks I'm turning Chinese he really thinks so. I love eating oriental food. So much better than American food. I just never knew how to and the right ingredients to use. Thank you so much. 🌷💙👍 there's no stopping me now cooking what I love to eat.
I made a newbie mistake and forgot to take out the grainy black seeds in the peppercorn so it made my meal taste grainy. The flavour is so good though so that’s what keeps me going for more haha. Great recipe! 😋
Excellent! Thanks! One of my favorite dishes aside from cumin lamb. I am going to try to make this on my new wok. Have to remember velveting the chicken first, then removing it and cooking the vegetables and then putting it back in and adding the sauces. Thanks!
I just made this recipe and I Am BLOWN AWAYyyyyy!!!! For years I have tried soooo many Kung Pao recipes but could not find the right one until NOW! This recipe is the EXACT recipe I’ve been searching for!! Thankyou Mandy, you’ve just made my cooking dreams come true! 💖💖💖
When I was a kid we had a Chinese restaurant near us that made an amazing version of this dish, called gung bo gai ding on the menu. Their version used regular onions cut into chunks, green pepper chunks, and cashews instead of peanuts. Thank you for the tips to help me recreate that version at home.
I'm secretly drooling at that wok of yours. I love the Mala tang in sichuanese food. But since I am allergic peanuts, I made your recipe with cashews. Worked really well. I didn't have onion powder, so I added a bit of Uncle Roger's favourite powder to the marinade.
Posting this to see if anyone else had the same experience... after following the recipe, except I put the Chinese peppercorns into a sandwich bag and then used a mallot to crush them into smaller pieces, I was treated to a meal that was OVERWHELMINGLY peppered such that my wife couldn't even eat it. To Mandy's point, the Chinese peppercorns are "bright" tasting (like coriander) and my wife thought they had a slightly soapy flavor (she has the same issue with cilantro). I may try this again, but use 1 tsp of the peppercorns. My dish didn't look the same as Mandys, as it was littered with pepper pieces visible EVERYWHERE. You can see the same thing in Mandy's wok, but to a MUCH lesser degree (i.e. not coating the chicken, etc.). Thanks !
I just made this for the second time and it is fantastic! I googled velveting and found that I could velvet the chicken the day before which made it easier and faster to cook on the day I wanted to eat it. The meat sat for two days covered in the fridge before I made it and worked out beautifully! I added diced yellow onion, bell pepper and poblano chiles, cooking them until soft after removing the chicken, then removed them and added them back along with the chicken just as described in the recipe. Great recipe Mandy, thank you!
I love Kung Pao Chicken more than anyone. Followed this instruction to the tee in my stainless steel wok. Except instead of serving on a bed of rice, served it on a bed of sauteed veg (carrots, broccoli, yellow pepper, and green peas). Added a bit more peanuts & hot spice and a splash of sesame oil for my taste. Best meal I ever cooked. Hope I can repeat it because eating it was .... i have no other word ... addictive. So incredibly delicious. Thanks for the recipe!
Definitely going to try this recipe. Mandy got my attention when I followed her recipes for string beans and chicken chow mien. I love her explanations and technique.
Looks amazing! I love making Kung Pao at home because most of the local Asian carryout restaurants in my area don't know the first thing about making "proper" Kung Pao. Most places put all kinds of crap in it; baby corn, bell peppers, chunks of tomato and, ugh, broccoli! And the sauce is mostly just a regular brown sauce like you'd find on any other run of the mill "Americanized" Chinese take out. Thanks Mandy for showing how simple and delicious, and most of all, proper, this dish can be!
I tried this recipe for the first time tonight... I doubled it to have plenty of leftovers... beware the peppercorns and the chili paste...I followed the recipe and it seemed way too much... but what a unique flavor... I’ll refine and try this again...
That's what happened to my restaurant too. Here is my comment to our wonderful Chef at SoupedUpRecipes ... Thank you for showing us how to make this. I really love Kung Pao Chicken, but my favorite restaurant (by me) went out of business. They have lower quality of food, started charging too much, and got bad employees who didn't care about customers. So, they went out of business. But, now, I will try to make it myself, because my Mom is disabled, can't get out of house, so it'd be nice to make it for her to let her remember what that restaurant's takehome was like. It was good until new people took over and started wanting money (instead of caring about the business). But, you're the kind of person who isn't like that and will just keep your standards high. Again, thanks for the recipe. New to channel but I am subbing.
I loved hearing about carbon steel wok use. Also how white meat can be tender and juicy. I always use boneless skinless thigh meat to cook with including making chicken cordon blue chicken. It is naturally tender and moist. I use Mexican spicy nuts with lime and a bit of sweet chili sauce and a bit of teriyaki sauce. I use low sodium sauces with no MSG. I use minced garlic and green onion along with regular sweet green and red pepper. The heat comes from the nuts and the sweet chili sauce making it easier on folks throats and tongues . People who use tarter control toothpastes and mouthwashes have more sensitive issues with hot foods but they still want spice and a little heat. I also use Chinese five spice that includes ginger.
I made this recipe several times. My first try was not so good because I let the chicken marinade too long. All other times, the dish turned out fantastic! It is better than take-out.
I LOVE this channel. Your dishes look absolutely delicious and your directions are very clear and to-the-point. Thank you for all your hard work. Have you written or do you ever plan to write your own cookbook? I'd buy it in a second.
THANK YOU for showing us how this done THE RIGHT WAY. In the city where I live I have found exactly ONE Chinese restaurant that does Kung Pao chicken your (i.e., the correct) way, and unfortunately it's not nearby, so I don't get to eat there very often. The other restaurants butcher it beyond recognition, which is maddening, as this is one of my favorite dishes. Thank you also for providing the names of the specialty ingredients. I'm fortunate to live near an Asian megasupermarket that carries every ingredient imaginable, so obtaining these shouldn't be a problem. I look forward to trying this!!
I'm so impressed with you, your presentation and you're so easy to listen to. This recipe was a lot easier than I thought it would be and thank you for explaining the ingredients we may not be familiar with and providing links where we can purchase them. Great job! Thank you very much.
I give this recipe a thumbs up. I served it yesterday to my son. (I am a single grandfather) I did make a mistake of using to many of the peppers in the food, we enjoyed the food and more over our time together
I made this today, and my husband say the taste like from high class Chinese restaurant 😊😅､and I made the chicken rice too the taste exactly like The best Chinese restaurant in singapore 😊､I think from now on if I want to make Chinese food I will come to this channel 😊, thank you very much 🙏
Tied the recipe. 1tbsp of Szechuan peppercorn is overkill. It was so overpowering that it was impossible to eat. It is very strong ( not spice) ingredient. I would advise to use half tablespoon
Between Aldi and Dollar Tree in the U.S. you can buy onion and garlic powders, crushed red pepper flakes and myriad other common seasonings at very low cost. They're generally of good quality---fresh and potent. Mandy is correct---powdered onion (and garlic) have a mellowed, roast-y flavor that isn't overwhelming unless you use a lot of it.
g wagon I added some extra chicken stock using Better than Bullion paste. Since the Kung Pao had oyster sauce, hoisin sauce, and chili paste I add more of each to keep the same flavor. This way it didn’t diminish the flavor of the meat and vegetables.
Tip: To make sure your steel wok is hot enough, use what's known as the "mercury ball test": Put a small drop of water in. If it sizzles and pops, not hot enough. If it turns into a ball (resembling a mercury ball) and rolls around the pan without evaporating, it's ready. If it breaks up into a million tiny balls, it's too hot. Lower the heat a bit and try again. Totally going to try this recipe!
I made your Kong pow chicken and the Mongolian beef last night for dinner. My children loved it. I cooked the chicken and beef in advance And used the meat from a frozen New York steak because that’s all I had in my refrigerator.
The Sichuan peppers sucked the air right out of my lungs. Loved the recipe and ll the chillies but I cut down on the Sichuan the second time around and had a much better experience. My family on the other hand had no problem with peppers. Need to buy the wok.
I love your speech patterns. Every hard consonant has an after echo. "Wok-kuh" "chicken-nuh". It may be just that you always smile, but I find myself smiling and enjoying your talking! xox
I purchased your wok a couple of weeks ago and have used it numerous times. It's the best wok I've ever owned. I also took your suggestions in the "6 Main Ingredients" video and purchased every one you mentioned. They are much better than the ones I have been using all these years. Thank you.
Made this tonight for guests - enjoyed by all! The consistency of the chicken was outstanding. Due to some delays, I ended up marinating it three times as long as the recipe called for - I wondered if that helped. :) Thank you, Mandy, easy to make and great flavors! Plus I was using your wok!
This is an amazing recipe you have shown.. I tried it by myself and its delicious.. Thanks a lot😊.. One more thing by the way.. Can we use apple cider vinegar instead of shaoxin wine if i dont have one..?
I made this today. It came out really well. Not exactly restaurant taste, but pretty good. I don't like Mala that much, so I left it out, but followed every other step. Thank you.
...I love these wok vids...and am obsessed with my wok from y’all...it’s so fun to shop with the mindset “ooo I could put this in my wok”...thx for all the inspo Mandy...
This is the best Kung Pao 🐔 recipe ever, period.. Period! My wife loves and is a connoisseur of KPC, she said this is the best KPC she's ever had. Making this again for sure. Thanks for sharing Souped Up Recipes!
I love your channel, you are such a good teacher-- I’ve made several of your recipes and they are SO GOOD! I do not have a wok, but am interested in them, so thank you for the information. I have a question, though-- I have a flat, glass cooktop--can a wok be used on that type of stove?
I can’t answer your cooktop question, BUT I recently purchased an aluminum ceramic coated wok from Williams Sonoma. I tried it out twice this past weekend and I could not figure out why I didn’t buy a wok years ago.
I made your recipe last night. My boys said I knocked out of the park and that it was better than our local chinese take out. Thanks for your wonderful videos and recipes.
![[FULL EP.16] เซียนพาลุย "เผือก-ฟรอยด์" กรี๊ดลั่น จนปูหนี | เฮ็ดอย่างเซียนหรั่ง | One Playground](http://i.ytimg.com/vi/FsqUvwS3b-Y/mqdefault.jpg)
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
PRINTABLE RECIPE - soupeduprecipes.com/kung-pao-chicken-2019-version/
MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there)
SUPPORT ME ON PATREON - www.patreon.com/soupeduprecipes
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I'm asking for your Wok for Christmas ;)
Can you also say the Chinese name of the dishes in your videos or put the pinyin in the description? I want to learn the language through the delicious food. Thank you!
Enjoyed your video very much :)
空炮鸡丁和风味茄子是我最爱吃的中国菜😍
亲请教我们怎么做风味茄子🍆🙏🏿😊
😎🤟❤️
Hi there! If I order from the european website a wok, from which location/ country the wok will be sent? This due to import taxes. Thanks😃👍
No stupid music in background!
No over acting!
No dumb jokes!
Just good straight forward cooking!
I love it!
Especially love the no music.
Steve Brown, I couldn't had said it better, especially the annoying soundtracks. I've shunned otherwise good and informative videos, because I just couldn't withstand the piainful and insuffereable "frills", especially the soundtrack. I'll nver understand why people bother with such nonesense. Not to mention that it's kind of condescending to the listeners, sending a message that "they have a short attention span." Anyway, this young lady makes great videos with great recipes. And they are perfectly comprehensive.
Agree 100%!
All the dumb jokes are in the juvenile replies. Everyone thinks they’re a comedian and just end up proving why they sell insurance or sweep floors for a living.
She's so cute with that little articulate voice.
PLEASE don't ever change the way you make your videos. Simple, easy to follow, step by step. 🙂
Yes. Classy, simple, straightforward presentation. At the end of every single one, and she serves herself, I just want to dive into it with my mouth wide open!
I'm so impressed with Mandy's patient, step-by-step explanations and cooking techniques. I love this cooking channel.
awesome
She is so charming and the food looks great!
Totally agree all of you. This woman deserves a tv show. Way better than most, and easily as good as the best ones.
@@epiphanydrums5427 I think there are people on TH-cam who would rather do this and not have to put up with the network idiots ruining their show. She can keep doing just what she's doing ...
William Potter ...Well I sure hope she does continue on TH-cam, but don’t rob her of the compliment. She deserves all the rewards and accolades that come her way, and shame on anyone who would deny her of them. I’d tell you to mind your own business if it was me that had such an opportunity. And ...I’d laugh at you all the way to the bank🤣
This is highly superior to the first recipe. I made it tonight and not only was it better than takeout, it was better than what I have eaten in restaurants in Chinatown, NYC. Thanks, Mandy.
Wow, that’s great! Now I have to make it for myself!
I've made velvety soft Chinese chicken for the first time in my life. Ive given up on stir frying because the texture is never like take out. Not any more! That cornstarch and egg white trick really works. It even worked with tapioca starch. Can't wait to try this velveting technique with other meat types.
I really like your channel. Your attention to details is really helpful
Thank you
You can also soak the protein in water with a couple tablespoons of baking soda for 15 minutes. Rinse thoroughly before using. Makes chicken and beef super tender.
I can't believe how good this is! I've made it three times in the last two weeks. I'm starting to experiment by adding vegetables now (bell pepper, celery, mushrooms, etc.) and it's still just as amazing.
Try swapping the chilles out with green chilli super good.
Try red bell and water chestnuts.
@@coleman707 You know, I've sort of dumbed this recipe down, cause it's kind of complicated (I've been meaning to re-write the recipe to make easier to follow). But I think I will get back to the original plan tonight. But with your suggestion of red bell pepper and water chestnuts. I have both in the fridge. Thanks for the suggestion.
At what point do I add the veggies for the best result ? Same time as the onion and peanut ?
@@Aves83Zebra It's not too critical. I would probably cook the chicken and remove, and then add the vegetables (the ones that take the longest to cook go in first, but again, not critical), then add the chicken back in when the veg is ready. Then sauce it.
Where do we begin? We have taken up Chinese cooking during the past months of Covid confinement. The videos have been super helpful, allowing us to create some wonderful meals. We purchased the carbon-steel wok which has not disappointed. It's a really good wok.
I wanted to comment on Kung Pao chicken specifically because I think there might have been an error in the recipe. A Tablespoon of Sichwuan peppercorns simply over-powered this dish. Our mouths went numb. As I took in a breath, I thought I had consumed something cooling/citrusy. It was the strangest thing ever! There were no other tastes to be savored. The peppercorns in that amount wiped out any other flavors. Maybe a word of caution is in order here. Maybe a much smaller amount would have been pleasant to eat. All the other ingredients were perfectly normal and seemed like they would make a delicious dish. I thought it was important to comment.
I agree with you. I have the same reservation. I think a teaspoon or even less of Sichuan peppercorn is enough.
I just made this recipe in my new Souped Up Recipes WOK and it was outstanding. Even my wife who doesn't like spicy foods and my 8 year old liked it. As others have commented, I reduced the amount of the peppercorns and kept little of the chili pepper seeds (I used nowhere near the quantities demonstrated in this video for example.) I used all of the brands of the ingredients Mandy recommends in the description and it looked and tasted a lot like PF Changs only spicier. If you are on the fence about ponying up the $150-$200 you need to equip yourself with the tools she uses to prepare this and her other dishes, don't hesitate. I have no regrets! Thanks Mandy for such great recipes and awesome videos!
Congratulations on your cooking journey!!! It sounds like such an amazing and rewarding experience for you and your family. I'm so happy for you!! 🥰🥰
How much did you reduce the peppercorns? It seems crazy much.
@@aarontooth I have found this depends mostly on how much chicken you have in the WOK but I'd say a teaspoon, maybe a smidge more. I also recommend getting a morter and pestal so you can grind the peppercorns thoroughly. Chopping them with a chef's knife did not crush them enough for my liking. It really is a fantastic recipe and I am waiting on my next shipment of dou bang jung(sp) so I can make another batch. I like to add celery and spicy peanuts and I have found that is keeps well in a vacuum sealed bag in the freezer which can easily be reheated in the wok or a skillet.
I have been cooking 'Chinese' food for over 20 years. Now I realise that I know very little! Your recipes and explanations are so calm and real and fantastic. I salute you! I cooked your sweet and sour recipe last night, with chicken. Heaven! In my Kung Pao chicken, I use yellow bean sauce and cashew nuts. Thats a Deh-Ta Hsiung recipe, btw. He, also, is a very good cook.
I've been cooking this a lot during quarantine and I've been told it's the best dish I've made so far. Thank you for the awesome instructions.
How did it come out?
Did you add as many dried red chilies? How spicy was it?
I like the little history lesson of the dish.
It is so important!
My great grandma is Chinese and my grandma is half black born in Jamaica and Chinese. I’ve been trying to connect with my Chinese side as much as I can. Thank you for your videos
I made this today!!! I put a third of the called for Sichuan pepper corns... it was nearly inedible because my whole mouth went numb. I love the flavor it was so delicious and fragrant. You should reduce the amount of peppercorns you have in the recipe or put a note to start with a small amount.
Agree with the Sichuan pepper! I made it with 1 tbsp…bad idea. It became poisonses -peppery bitterness numbness
You have to mince them finer and cook them longer to mellow it out.
Very well explained and easy to make. Thanks for sharing ! My mouth was watering too ;-)
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.
We put your comment to the test. I saved just the seeds from dried arbor peppers. I fully washed them twice in water then washed them twice in milk to neutralize any capsaicin they had picked up from "direct contact with the partition walls" as you say. Three of us then chomped on 1/2 tsp of seeds. Guess what? They are full of capsaicin and our mouths were burning so your comment is BS, my friend. Looks like 95% of the people are right and YOU are wrong.
I know it’s two years later, but I hope you’ll aporia comment. I made this recipe last night and shared it with my neighbor. We loved it! It’s a little spicy for our taste so I’m going to make it again in a few weeks and cut down a little on the spice, but it was still so flavorful and delicious. Thank you for this channel! Mongolian beef is next!
Hi Mandy, thank you for your amazing recipes and super helpful videos! I’ve been cooking since I was a kid and have always loved Chinese food but resisted cooking it for myself because many of the ingredients were things that I was unfamiliar with and living in NYC it was just easier to go to a Chinese restaurant. But, after finding your channel, I’ve made several of your recipes including the Orange Chicken, Mapo Tofu, Egg Rolls and the Kung Pao Chicken and I’m amazed at how easy they were to make. I have all the ingredients you recommend stocking in your kitchen and will be making homemade Chinese food every week! Thank you!
I'm not sure what focus you have in mind in what you are doing - I would think cooking - but I'm really impressed with how you are succeeding not just in the cooking dimension of what you are doing, but so many others. You are increasingly do a great job visually and in the organization of how you are communicating your recipes. I really enjoy each one of your posts.
I made a couple tweaks, but this is the only recipe I’ve found online that I’ve made more than once. Every recipe I’ve tried has been edible, but I always looked for something better. I personally add one bell pepper to mine and remove most of the seeds from the chilies, but I love this recipe. Just had it again tonight which is why I’m commenting. Thank you
I made the mistake of watching this before breakfast: now I have to break out the wok and rice cooker instead of scramble eggs. I love this girls videos.
This a TOTAL HIT!!!❤️ Tender chicken and slightly crunchy, juicy veggies. THANKYOU
Oh my gosh!!! I love you Miss Mandy!!!😍 Kung Pao Jiding is one of my absolute favorite dishes when I lived in China 🇨🇳 for about 7 years... Now that I moved here to the USA 🇺🇸 I really miss authentic Chinese cuisine... I’m so glad I found your channel and can now learn how to make these food myself!❤️
Also, thank you so much for all the information you share with us in your videos... From the history lesson to the specific ingredients and where to get them... WOW!!! Love love love all of it!!!🤗🤗🤗
She so sweet.thank you. Very simple ingredients. And also that she makes sure that you know what ingredients she's using
after cooking this atleast 5-6 times , and watching 10 times to learn little tricks I finally got it. It really is just as good or better than takeout. for anyone who is like me and struggled with the sauce , you really need to cook it at a looooow heat , the directions are perfectly stated, dont give up this is life changing. i was afraid because my bean paste was different and was "pixian" style and a cheaper brand "lee kum kee" but it dosent matter. if your sauce is too thick or it taste wrong, i would 100% say use less paste for me 2 tea spoons was perfect , if you cook it enough you can see what you need to add or subtract to get it right, the vinegar/soy are dangerous I would expirement there too. i really feel like this sauce and recipe would work perfectly to create mapo tofu aswell. lastly thanks to the creator of the video, when i saw this video and the ingredients I knew that this was no joke other people dont use the bean paste and without it this could never be as good, im so happy and grateful you actually gave the real recipe unlike other people who give shortcuts and dont want to give out their true secrets to great food.
@Bobert Wiltshire Id say from experience if you used too much paste it would be thick and you would know. The vinegar and soy are for sure super dangerous and I only used a splash of the vinegar and maybe 1 tablespoon of regular soy and thats it. using 2 different kinds of soy seemed like too much for me
I have been looking for this recipe for years after first trying it some 35 years ago here in Taipei, Taiwan. I will gather all the ingredients and give it a try. Many thanks, Mandy!
Mandy's English is very good. I enjoy knowing that this dish is authentic Chinese and not Americanized.
My wife is a Beijinger. She is also, like you, an excellent cook. Thank you for sharing your recipe. My mouth was also dying to try your Kung pao. Also, i liked how you explained the purposes of different ingredients. Helps me to understand how the different things balance or enhance flavors and aromas...Thanks Mandy.
Your recipe looks really good. What's interesting about it is that it doesn't have very many veggies. In U.S. restaurants, most versions I've had have a combination of onion, celery, and carrot in addition to the chicken.
To say that this is better than takeout is a massive understatement. Thank you so much for this wonderful recipe and your fantastic guidance in the technique of making it.
I just made this recipe tonight and it was very delicious! I always have to cut back a little on the red peppers and sichuan pepper corns from what Mandy puts in, but her techniques and ingredient combination are always so delicious. Thanks for sharing your great talents with us, Mandy!
Made this exactly as shown. Perfect! Mandy is excellent I’m her all her videos. She has changed the way I cook now, Using her wok everyday.
Just made it, and it's amazing! Too much pepper for my taste, so I'll adjust that the next time I make it. Definitely worth trying! Thanks for the recipe!
UPDATE: I made it again, two days in a row :D
LOL OMG!!!!! LEARN A NEW DISH....SESAME CHICKEN HOW'S THAT? 😂🤣🤣🤣🤣
It was too much pepper for me as well. Next time I’ll used 3/4 tsp of pepppercorns because I could not taste a thing in this dish with all the numbing and tingling from the peppercorns
@@chloe_aku to be honest I just had to get used to the taste, now I put as much as the recipe calls for :P
@@przemysawr3058 no offense but I don't believe you.
I've eaten in many legit Sichuan restaurants, in both US and China, and I've never encountered a sauce-based dish with anywhere near this amount of numbing. Even once I acclimate fully so it isn't overwhelming, I still can't taste any of the other flavors in the dish because it's just to peppery, even ignoring the numbness.
@@aarontooth I mean we all have a different tolerance for spiciness in our food, for me 1 tbs is fine
I tried this yesterday and it was delicious! I made 2 small changes: Instead of the dried chilies, I took 3 fresh ones from my garden, a rather mild variety. Nevertheless, the food was hellishly spicy due to the Sezuan pepper and the bean paste. I had to take a shower after eating because my shirt was sweaty from the heat. The other change: I took some peanut butter instead of the peanuts because my wife doesn't like nuts in the food, but the taste does. I will definitely do it again. Thanks for the great recipe!
I made this last night and I have a warning for all of you people out there that are not used to spicy foods:) I know my family is wimpy...we use mild salsa for petes sake so I only used 4 small red chili peppers and removed the seeds. My husband threw up b/c he accidentally ate a tiny pepper and it was burning him from his throat down to his stomach. My eyes were watering and my son ran for water. I usually only use chili flakes in dishes like this but wanted to go for it this time....that was a mistake. If I had used the amount she used we would have had to go the hospital:) It's a really delicious dish and I ate mine just fine....just take care the first time you make it so that you can enjoy it. I am definitely going to make this again! Also I use white wine for cooking instead of chinese wine and I used a variety of peppercorns instead and the taste is still amazing.
fyi, water is really bad to "cool down" spicy food.. use fats or sugary stuff like milk or cocacola (without the fizzle)
LOL! I love your reaction to this dish with the hot red chilis!!! That's not being wimpy--It can be a shock to eat something that hot if you're not used to it. I like food cooked with hot peppers, but I like them put into the dish whole, so I can pick them out without that trip to the hospital happening. Thanks for the warning. :D
I give this dish 5 stars out of 5! I made it tonight after going to the Asian grocery and finding all of the ingredients. It was excellent. And this was the first time I have tried a dish from this channel. I'm certainly going to try more. (I did find ground Szechuan peppercorns at the Asian grocery and I used those instead of chopping up the peppercorns myself, but other than that, no substitutions!)
I made this today! I tripled the recipe, and next time I will cut down the salty ingredients back to about one third (salt, Dou Ban Jiang, and light soy sauce). Very different flavor profile for my tongue due to the authentic ingredients. I appreciate being able to taste them and try the recipes.
True. It is a bit salty. But what struck me more was how numb my mouth went cuz of Sichuan pepper. I don't really like the feeling. Next time I will either omit or reduce it a lot. Otherwise it's indeed better than takeout. Very delicious.
great recipe. my gf is chinese and she wants me to cook this for her family, it was so good. the sichuan pepper is my FAVORITE spice but even 1 tbsp was too much for me so I might use a little less. that being said my gf thought it was the right amount but I think she was flexing her chinese on me.
I did it. I made this tonight. The family really enjoyed it. Next time I make it I will grind the peppercorns as fine as possible. I added a touch more black vinegar and oh yeah! It gave it a little zing. Mmmm Thankyou for a lovely recipe.
I just made it, and it’s absolutely delicious! I love the bright, citrus flavor from the Sichuan peppercorns. I love how the garlic and ginger add their own brightness and sweetness to the dish. The brown sugar is a very nice touch, it balances the acidity of the chile peppers. It’s a symphony of Asian flavors in my mouth. And it’s miles better than fast food! Wow! Thank you!
Back again to this vid. I’ve made this probably 20 times and it’s perfect. I just add a few more veggies like maybe some thin sliced carrots or nuggets of bell pepper for color. I like it spicy so I go with even more chilis. The doubanjang makes all the difference with a complex fermented flavor that rockets this recipe ahead of all the other boring brown sauce versions. Souped up strikes again with a 10/10 dish.
I have all the ingredients in my refrigerator and pantry. I’m going to make this tonight! Every time I made a “Souped Up Recipe”, it comes out amazingly! Many thanks, Mandy. And I am a HUGE fan of your carbon steel wok! It’s seasoning very nicely now!
Jamie Roberts great 👍
I Am Thyda Cooking it was SOOOOO GOOD!
Jamie Roberts yeah my friend
I cooked this tonight after buying and using some of the ingredients for the first time. There is still a festival of flavour in my mouth.
Absolutely delicious.
One thing stands out to me: most Chinese restaurants in my area dump a TON of celery in their Kung Pao, probably a cheap filler imo. I'm really diggin this scallions instead. Thanks!
Oh, I'm missing that celery!
Found this channel during the pandemic. I love to cook and she inspired me to learn how to cook Asian food. Went to Asian grocery and stocked up on ingredients she recommends. Trying this recipe tonight. Wish me luck!!!
Just made this recipe and something is off. It seems like there is too much peppercorns. Any suggestions?
Made this for dinner tonight and holy crap it was SO GOOD but it was incredibly spicy. I have a high heat tolerance but even to me it was intense, to the rest of the family it was borderline inedible.
Highly recommend that if you make this for non-spicy pros: Keep the dried chilis whole and take them out just before eating. Should give you the flavor without the intense heat.
Mandy uses too many dried Chilli's for us Western wimps. Cut by one third.imo.
Thank you for this
Yea this recipe was horrible and the ratios were completely out of proportion.
I love the red peppers-they weren’t the problem for my western palate. (I love Thai-hot food, for example.). The Szechuan peppers were the problem with the balance for me. The 1T probably should have been 1t with my just-bought supplies.
Thanks for the tip. I love spicy but my family is far less tolerant.
Trust me. I have looked all over the internet to learn how to use broad bean chilli paste. You are 1 of 2 of best video on the subject
Every recipe I have tried is amazing. Just discovering szechuan peppercorns is life changing. Please continue to post new recipes!!!
Absolutely love your videos. My husband told me a few years ago that he thinks I'm turning Chinese he really thinks so. I love eating oriental food. So much better than American food. I just never knew how to and the right ingredients to use. Thank you so much. 🌷💙👍 there's no stopping me now cooking what I love to eat.
I made a newbie mistake and forgot to take out the grainy black seeds in the peppercorn so it made my meal taste grainy. The flavour is so good though so that’s what keeps me going for more haha. Great recipe! 😋
How do you take out the grainy black seeds?
@@cynthiapercy you have to buy the one without the grains! That’s all :)
Excellent! Thanks! One of my favorite dishes aside from cumin lamb. I am going to try to make this on my new wok. Have to remember velveting the chicken first, then removing it and cooking the vegetables and then putting it back in and adding the sauces. Thanks!
I just made this recipe and I Am BLOWN AWAYyyyyy!!!! For years I have tried soooo many Kung Pao recipes but could not find the right one until NOW! This recipe is the EXACT recipe I’ve been searching for!!
Thankyou Mandy, you’ve just made my cooking dreams come true! 💖💖💖
Did you use exactly the same amount of Sichuan peppercorns and red peppers that Mandy used?
When I was a kid we had a Chinese restaurant near us that made an amazing version of this dish, called gung bo gai ding on the menu. Their version used regular onions cut into chunks, green pepper chunks, and cashews instead of peanuts. Thank you for the tips to help me recreate that version at home.
I'm secretly drooling at that wok of yours. I love the Mala tang in sichuanese food. But since I am allergic peanuts, I made your recipe with cashews. Worked really well. I didn't have onion powder, so I added a bit of Uncle Roger's favourite powder to the marinade.
Posting this to see if anyone else had the same experience... after following the recipe, except I put the Chinese peppercorns into a sandwich bag and then used a mallot to crush them into smaller pieces, I was treated to a meal that was OVERWHELMINGLY peppered such that my wife couldn't even eat it. To Mandy's point, the Chinese peppercorns are "bright" tasting (like coriander) and my wife thought they had a slightly soapy flavor (she has the same issue with cilantro). I may try this again, but use 1 tsp of the peppercorns. My dish didn't look the same as Mandys, as it was littered with pepper pieces visible EVERYWHERE. You can see the same thing in Mandy's wok, but to a MUCH lesser degree (i.e. not coating the chicken, etc.). Thanks !
I love Chinese food. I'm starving now!
C. Braga me too
I cooked this recipe twice and it was great both times. I bought her Wok and it performed beautifully. It was a great investment.
Love the historical references, detailed explanations and tips, and it is not unpleasant to listen to. I gotta try this!
I just made this for the second time and it is fantastic! I googled velveting and found that I could velvet the chicken the day before which made it easier and faster to cook on the day I wanted to eat it. The meat sat for two days covered in the fridge before I made it and worked out beautifully! I added diced yellow onion, bell pepper and poblano chiles, cooking them until soft after removing the chicken, then removed them and added them back along with the chicken just as described in the recipe. Great recipe Mandy, thank you!
I made it. This is one of the best dishes I’ve ever had 👌🏻 and surprisingly easier than I thought
I love Kung Pao Chicken more than anyone. Followed this instruction to the tee in my stainless steel wok. Except instead of serving on a bed of rice, served it on a bed of sauteed veg (carrots, broccoli, yellow pepper, and green peas). Added a bit more peanuts & hot spice and a splash of sesame oil for my taste. Best meal I ever cooked. Hope I can repeat it because eating it was .... i have no other word ... addictive. So incredibly delicious. Thanks for the recipe!
Good Idea as Rice jacks your blood Glucose, 11 per cent of Chinese people are now Type 2 diabetics!!
Definitely going to try this recipe. Mandy got my attention when I followed her recipes for string beans and chicken chow mien. I love her explanations and technique.
I bought one of these woks and it's my favorite pan. I use it every single day, best purchase I ever made!
Looks amazing! I love making Kung Pao at home because most of the local Asian carryout restaurants in my area don't know the first thing about making "proper" Kung Pao. Most places put all kinds of crap in it; baby corn, bell peppers, chunks of tomato and, ugh, broccoli! And the sauce is mostly just a regular brown sauce like you'd find on any other run of the mill "Americanized" Chinese take out. Thanks Mandy for showing how simple and delicious, and most of all, proper, this dish can be!
I tried this recipe for the first time tonight... I doubled it to have plenty of leftovers... beware the peppercorns and the chili paste...I followed the recipe and it seemed way too much... but what a unique flavor... I’ll refine and try this again...
OMG thank you!! There was a restaurant I had this in and it was amazing but it closed down and now i can make it at home thank you :)
That's what happened to my restaurant too. Here is my comment to our wonderful Chef at SoupedUpRecipes ...
Thank you for showing us how to make this. I really love Kung Pao Chicken, but my favorite restaurant (by me) went out of business. They have lower quality of food, started charging too much, and got bad employees who didn't care about customers. So, they went out of business. But, now, I will try to make it myself, because my Mom is disabled, can't get out of house, so it'd be nice to make it for her to let her remember what that restaurant's takehome was like. It was good until new people took over and started wanting money (instead of caring about the business). But, you're the kind of person who isn't like that and will just keep your standards high. Again, thanks for the recipe. New to channel but I am subbing.
You can do anything at home!
I loved hearing about carbon steel wok use. Also how white meat can be tender and juicy. I always use boneless skinless thigh meat to cook with including making chicken cordon blue chicken. It is naturally tender and moist. I use Mexican spicy nuts with lime and a bit of sweet chili sauce and a bit of teriyaki sauce. I use low sodium sauces with no MSG. I use minced garlic and green onion along with regular sweet green and red pepper. The heat comes from the nuts and the sweet chili sauce making it easier on folks throats and tongues . People who use tarter control toothpastes and mouthwashes have more sensitive issues with hot foods but they still want spice and a little heat. I also use Chinese five spice that includes ginger.
Im so old that i remember when General Tso's chicken was just Lieutenant Tso's chicken
I am so old, I sailed the Dead Sea when it was only sick.
That's so funny, the last time I heard that, I fell off my dinosaur.
Huh
Im so old, i remember private tso.. He always could cook though.. Especially t rex.. 😂
😂🤣
I made this recipe several times. My first try was not so good because I let the chicken marinade too long. All other times, the dish turned out fantastic! It is better than take-out.
I LOVE this channel. Your dishes look absolutely delicious and your directions are very clear and to-the-point. Thank you for all your hard work. Have you written or do you ever plan to write your own cookbook? I'd buy it in a second.
THANK YOU for showing us how this done THE RIGHT WAY. In the city where I live I have found exactly ONE Chinese restaurant that does Kung Pao chicken your (i.e., the correct) way, and unfortunately it's not nearby, so I don't get to eat there very often. The other restaurants butcher it beyond recognition, which is maddening, as this is one of my favorite dishes.
Thank you also for providing the names of the specialty ingredients. I'm fortunate to live near an Asian megasupermarket that carries every ingredient imaginable, so obtaining these shouldn't be a problem. I look forward to trying this!!
I'm so impressed with you, your presentation and you're so easy to listen to. This recipe was a lot easier than I thought it would be and thank you for explaining the ingredients we may not be familiar with and providing links where we can purchase them. Great job! Thank you very much.
I give this recipe a thumbs up. I served it yesterday to my son. (I am a single grandfather) I did make a mistake of using to many of the peppers in the food, we enjoyed the food and more over our time together
I cooked this recipe tonight - it was AWESOME!!!!! thank you so much for sharing :) I love your channel, smile, enthusiasm the quality of your videos.
I made this today, and my husband say the taste like from high class Chinese restaurant 😊😅､and I made the chicken rice too the taste exactly like The best Chinese restaurant in singapore 😊､I think from now on if I want to make Chinese food I will come to this channel 😊, thank you very much 🙏
I made this recipe (expect that i realized i had run out of Sichuan peppercorns after i already started cooking) and it was such a success!
SO GOOD! My husband is over here practically besides himself loving this dish! THANK YOU!
This looks impressive. I can't wait to try this recipe out!
Tied the recipe. 1tbsp of Szechuan peppercorn is overkill. It was so overpowering that it was impossible to eat. It is very strong ( not spice) ingredient. I would advise to use half tablespoon
Made this recipe today and it turned out amazing! Added extra garlic, zucchini, water chestnuts, and broccoli. Yummy! Thank you so much for posting
Thank you for the background history of this dish. You are a good teacher.
Between Aldi and Dollar Tree in the U.S. you can buy onion and garlic powders, crushed red pepper flakes and myriad other common seasonings at very low cost. They're generally of good quality---fresh and potent. Mandy is correct---powdered onion (and garlic) have a mellowed, roast-y flavor that isn't overwhelming unless you use a lot of it.
Just made this and thinned out the liquid and made it into a soup. Entered the soup into a contest. Came in second place out of sixteen entries.
How did you thin it out?
g wagon I added some extra chicken stock using Better than Bullion paste. Since the Kung Pao had oyster sauce, hoisin sauce, and chili paste I add more of each to keep the same flavor. This way it didn’t diminish the flavor of the meat and vegetables.
Congratulations! Great idea.
Entries
Dan Slotea yup! Fixed it. Thanks!
Tip: To make sure your steel wok is hot enough, use what's known as the "mercury ball test": Put a small drop of water in. If it sizzles and pops, not hot enough. If it turns into a ball (resembling a mercury ball) and rolls around the pan without evaporating, it's ready. If it breaks up into a million tiny balls, it's too hot. Lower the heat a bit and try again. Totally going to try this recipe!
I can’t wait to try this, thank you for providing amazon links. My mouth was watering throughout the vid.
I made your Kong pow chicken and the Mongolian beef last night for dinner. My children loved it. I cooked the chicken and beef in advance And used the meat from a frozen New York steak because that’s all I had in my refrigerator.
The Sichuan peppers sucked the air right out of my lungs. Loved the recipe and ll the chillies but I cut down on the Sichuan the second time around and had a much better experience. My family on the other hand had no problem with peppers. Need to buy the wok.
I love your speech patterns. Every hard consonant has an after echo. "Wok-kuh" "chicken-nuh". It may be just that you always smile, but I find myself smiling and enjoying your talking! xox
This is my favorite Chinese food to eat!!! Can’t get enough MMMM.
Bobby Montenegro I love it too.
I purchased your wok a couple of weeks ago and have used it numerous times. It's the best wok I've ever owned. I also took your suggestions in the "6 Main Ingredients" video and purchased every one you mentioned. They are much better than the ones I have been using all these years. Thank you.
Thank you for always watching my videos. If you have any question when using the wok, please let me know.
Made this tonight for guests - enjoyed by all! The consistency of the chicken was outstanding. Due to some delays, I ended up marinating it three times as long as the recipe called for - I wondered if that helped. :) Thank you, Mandy, easy to make and great flavors! Plus I was using your wok!
All of this is honest, true and wonderful. A wonderful recipe, demonstration and meal.
I was craving this today when all of a sudden you popped up in my suggested videos! Can’t wait to try it!
This is an amazing recipe you have shown.. I tried it by myself and its delicious.. Thanks a lot😊.. One more thing by the way.. Can we use apple cider vinegar instead of shaoxin wine if i dont have one..?
Whyyyy am I watching this as I got to bed! Now I'm freaking hungry as hell, but I have to go to sleep.
I made this today. It came out really well. Not exactly restaurant taste, but pretty good. I don't like Mala that much, so I left it out, but followed every other step. Thank you.
...I love these wok vids...and am obsessed with my wok from y’all...it’s so fun to shop with the mindset “ooo I could put this in my wok”...thx for all the inspo Mandy...
Very good.
I like how articulate and enthusiastic you are.
That looks so good, my mouth is watering now too! I can't wait to try it.
This is the best Kung Pao 🐔 recipe ever, period.. Period! My wife loves and is a connoisseur of KPC, she said this is the best KPC she's ever had. Making this again for sure. Thanks for sharing Souped Up Recipes!
Did you uses exactly the same amount of Sichuan and red peppers as Mandy did?
I love your channel, you are such a good teacher-- I’ve made several of your recipes and they are SO GOOD! I do not have a wok, but am interested in them, so thank you for the information. I have a question, though-- I have a flat, glass cooktop--can a wok be used on that type of stove?
I can’t answer your cooktop question, BUT I recently purchased an aluminum ceramic coated wok from Williams Sonoma. I tried it out twice this past weekend and I could not figure out why I didn’t buy a wok years ago.
@@flappo121 thanks for the info!!!! 😄
I made your recipe last night. My boys said I knocked out of the park and that it was better than our local chinese take out. Thanks for your wonderful videos and recipes.