Hi Kenji, Ive been watching you for about a year or two and you have helped me as a kid cook for myself and make amazing food. I still remember watching my first video of you, it was one of those late night snack POV. Also any tips to start cooking out of your comfort zone? I always fail when im not cooking just basic food.
if you see a video tutorial for something that looks good, just do it. you'll slowly end up with a pantry of the ingredients that more or less fit the kinds of recipes you most enjoy making and it only gets more fun the more attempts you give it
I have never known someone who grows zucchini, who was not also in a perpetual state of having way too much zucchini. I'm almost convinced that it's the key to world hunger.
Kenji is always talking about his (now former) neighbor and her chickens when he is cooking a chicken dish. Always a little worried that the chicken might be a bit too fresh ...
i've been following Kenji for a couple of weeks and every time i follow these recipes it's the most bomb meal ever. no more googling random recipes i'm sticking with these for a while definitely give them a try.
Dong at Outdoor Stir fry said not to use the electronic ignition version as a pilot light because the will melt the sparker. Have you had any issues with yours.
Kenji, I can't tell you how many times we have made this! My first time using a wok and it has turned out great every time. Thank you so much for all your content. Ann in Indianapolis
do you still recommend this wok burner? there's currently a 2 month lead time on it so I'm just wondering if it's worth the wait or if there's something else comparable that you would recommend.
I really love to see you cook asian dishes and i wondered If you could so some Indian dishes in the future, like tikka massala or Butter chicken. There are already some good tutorials on UA-cam, but no video has pov cooking or such good explanation and side notes. I hope you'll give it a try
Kenji, thanks for the great videos on stir fry. I look forward to your book. Do you have advice about using precooked (sous vide) proteins in stir fry? I will sous vide extra meat and chicken either for speeding up the final prep, tenderizing (eg chuck), or to preserve meats bought on sale. Should I cut meats thicker to crisp exterior without overcooking? is there a flour dredge that will crisp quickly? Thx, David - Dallas
I remember a video when they had a bunch of older Chinese people try Panda Express and they all said it tasted great and that it didn’t seem unauthentic
Hi Kenji, the burner is setup incorrectly, at 1:08 I see the heat shield is facing the camera and not your wok handle and gas knobs. If setup correctly you won't need to use a towel to grab the wooden handle.
idk if it's something you've explored, but do you have any ideas of what would be good camp stove meals? like prep some stuff at home and throw on a small camp stove during a two day hike. an outdoor wok seemed like a similar type of cooking environment over a propane flame.
Are you car camping or going back country? I always do the freeze dried stuff for back country hikes. When I’m feeling zippy, I’ll get freeze dried fajitas and pack some tortillas and a block of cheese.
Elliot Downey North Georgia. so a few miles of trail to a camp site that might have some picnic tables so a small cooler and prepped veggies with probably two sack lunches and one entree protein to be cooked for the dinner
Hey Kenji, I am unable to get the vinegar and wine locally. Would it be worthwhile to purchase on Amazon? I can't think of many recipes we could use these items in outside this one, but if you think it would be worth while to have in the kitchen still, i'd be happy to purchase them.
Hey Kenji, when stir frying zucchini, is there anything i can do to make the 'crust'/stir-fry Malliard reaction come out more? I've tried several things, like dehydrating in the oven in a wire rack, salt and no salt. I see you literally did nothing to them, and they came out fine. Is it maybe just my wok not getting hot enough?
Love these videos! I have the same exact burner, but from a different brand. The Thunder Group wok burner on Amazon is exactly the same as this one, but only costs $100
Simple, reproducible, and educational. It looks great, and I'm excited to try something like it on my own. I am curious as to the purpose of the corn starch. I understand that it's pretty common in stir-fry dishes, and I assume it adds additional thickness in the sauce, but is there purpose past this? Could another starch be substituted, such as tapioca, wheat flour, or another be used to the same/similar effect, or is cornstarch just the only way to go? Thanks, love the content.
Potato starch is often used for the same role as corn starch in chinese cooking, so other starches should work. But wheat flour you would want to introduce at a different stage in the cooking process as to cook it and get rid of the raw flour taste.
Hmm this might be a werid question: but do you have any good tips for double frying? Like double frying chicken katsu and other meats? Should i do the same method as your double frying french fries or is it diffrent since its meat and needs to be cooked thorughly?
Just curious, why did you separate the sauce and slurry? I ask bc you add them at roughly the same time and I think I've seen you do this step together in another stir fry recipe of yours. Thanks for all the awesome videos and recipes over the years
@@locogreen915 He tossed in the whole sauce so seems like that was def premeasured. I think it might be because he wanted to add thickener based on how much water the zucchini let out
ok, you have me seriously considering buying an outdoor stir fry burner. my kids and my wife all like very different combinations for stir fry, this would make it so much easier and quicker to do individual dinners at roughly the same time!
Hey Kenji I made your roasted potatoes recipe and through Herculean effort have leftovers. What’s the best way to reheat these without losing all their crunch?
How come you dont stand behind the heat shield on the burner? The way you have it set up will blow hot air towards your hand and body. But the side facing tbe camera has a raised lip that covers the gap to prevent hot air from blowing that way. Don't know if you knew this or if you did, why you didnt set up the station to use it
I work at panda express and this is basically our kung pao chicken, except we add ginger and garlic and chili peppers in oil. I have a wok for my gas oven and I'm gonna try this recipe at home!
Won't the chicken get dry and rubbery without any coating? Sorry If I am wrong, I love to watching your videos and your style of cooking inspires me to try out recipes. Thanks for your videos.
He mentions the marinade for the chicken early in the video, around 43 seconds. Cooked quickly like this, it comes out plump and perfectly tender! Just don't leave it directly on the highest heat for too long, it's very easy to overcook chicken that way.
We recently got a panda express here, like 2-3 years ago, and it's okay I guess. There's a local place with a bit different menu but for the same amount of money you get twice as much food stuffed into the Styrofoam. I miss that place and the other one that has their version without the nuts, and all your stir fry videos make me want to break out the fancy burner I've never used.
Hi Kenji, as I said in my previous comment I too have been trying to debate which outdoor wok cooking unit/set up would be best for me. You being a mathamatical and cooking wiz (no punt intended here) You might enjoy my/this process I think just might work. Not some new discovery or anything, just new to me, and maybe to you. I'm thinking, a compact can camp stove, a single ofcourse,or even very possibly a homemade one with pellets. (Can google for various styles on the market) There's two different grades of pellets, heating pellets and food grade. Food grade being more pricey. Some come in various smoked wood flavors which for direct flame cooking one could choose according to taste pallette. There are other variables such as flame hieght and BTU's. Thought you would appreciate the adventure and get a kick out of it. The things that make us happy, lol, no worries, not making fun, this would make me happy too to have a stove hieght perfect wok outdoor set up. Idk maybe you have already tried this route and can share some info on this, please let me know. 🌺Happy Monday
most weekly STIR FRY or FRIED RICE are really just quick easy "what's going to go bad that's in the fridge" combo's...... A little technique to maximze what there is to work with and many happy meals are had by all. This is a great example of no exact recipe needed and it being OK that it's riffed. Put tasty food together in a smart way = profit for taste buds and belly.
Hi Kenji, I was wandering what type if burner to get as far as a single burner, but I was thinking an electric for me, not a fan of hooking up the tank and all, Do you think the electric ones get hot enough for wok cooking? Your recipe looks delishous. 💕Tfs and Happy Friday
I've never seen an electric burner that can get hot enough for authentic wok cooking. I do stove-top wok on my flat-top's "rapid boil" burner, which is alright for electric, but it's nowhere near this. Even most gas cooktops can't get hot enough for real wokking.
@@bloodgain Thank you for responding. I do know what you are saying. Nothing can beat that unique flavor one gets at the higher heat level probably only a flame unit can provide like you said. I just dread hauling those propane cans again. Thanks again and Happy weekend to you
@@bloodgain Hi, I just put up a new comment to Kenji about what I think might possibly work best for me for outdoor wok cooking, don't know if you'd be interested in trying it out for yourself. I think it's worth a try and it will be great if it works, I haven't tried it yet, come back and read and let me know what you think.
@@evolvingblessed3704 Just read it (thank goodness for UA-cam SORT BY Newest First). A camp stove is an interesting idea. Alex - French Guy Cooking hacked a portable burner to have more power for a wok. You should check him out if you haven't, he's great. Here's the 3 video playlist: ua-cam.com/play/PLURsDaOr8hWUOdPEKKJ8HYCZ1ZlpcW1g8.html Another option, if you're looking for cheap hacks, would be to make a "rocket stove". There are plenty of tutorials on UA-cam, and you can build them out of all kinds of things. I've seen them made out of a big baked beans can. Close to that is using a charcoal chimney starter. I think Alton Brown did that hack first on Good Eats. I know he used it to sear tuna, but I think he also did the wok. Here's an article where Kenji does it, though: www.seriouseats.com/2012/06/the-food-lab-for-the-best-stir-fry-fire-up-the-grill.html
Out here on the West Coast, Panda Express has drive-thru fast food style restaurants, and smaller mall representation. As a result, they have a bigger menu, with healthier, stir fried options, instead of just the deep fried, breaded choices, like orange chicken. The kung pao chicken he's referencing is stir fried with a spicy, slightly sweet chill vinegar sauce - it's one of the more popular items, so it might even be a choice these days at your mall.
@@mrfoXplays Well, maybe, I honestly haven't intentionally eaten at one in a few years so they may have added some items. Last time I think was at an airport a few years back and I had a short layover / limited on time and they had the shortest line. It wasn't pleasant but I'm assuming that the airport Panda Express are probably even worse than the mall food court ones.
Watch our video on Late Night BBQ here ua-cam.com/video/jTlqOkx-9U8/v-deo.html Watch our video on Late Night Chicken Biryani here ua-cam.com/video/zjRPJ15yVXY/v-deo.html
Wow, I would've butchered this. I thought the chicken would've gone in first. I learned something new today :) Also, how can you tell if there is enough slurry? Or is that just a personal preference?
Ah, it would've been fine; your zucchini would have just been less done. It's all about what takes the longest to cook. Since it all cooks pretty fast, it's hard to completely screw it up.
I'm surprised the zucchini went first as well, in my experience zucchini cooks super fast. I guess here with the high heat everything cooks pretty fast so doesn't seem like it makes much difference here
Propane burners like this burn a blue flame that is very hard to see in direct sun light. If it was dark outside you would see a big torch coming out of the center of the burner.
If you look carefully, you can occasionally see a little fire coming out of the left side of the burner ring. There is really A LOT of fire there, but as Garrett mentioned, it is difficult to see in sunlight.
I love how consistent he is with his style. Keep it simple and Cook, thats the principle .Love you Kenji
My new motto "Authenticity y'know... whatever"
Where can I get the black/wooden spatulas in your other videos? I know you mentioned it in one but I’ve watched so many videos since quarantine
@@vnicknguyen you're asking the wrong guy lol
This needs to be on a shirt ASAP!
Nicholas Nguyen it’s a company called “early wood”
Hahahahahaha it made my day 😂
These videos have really helped fill the void since the collapse of bon appetit
😅👍
The fall of Bon Appétit was brutal lol
I gotta get my Claire fix soon tho
What happened?
@@PennyGeist massive systemic racism
@@TheVaughnillaIce Thx for the quick answer. What an stupid story again.
He seems like such a genuine nice guy. I get really good vibes from him 😀
Doesn’t he though!
Hi Kenji, Ive been watching you for about a year or two and you have helped me as a kid cook for myself and make amazing food. I still remember watching my first video of you, it was one of those late night snack POV. Also any tips to start cooking out of your comfort zone? I always fail when im not cooking just basic food.
Also do you know how to make Indian curry? Ive always wanted to try and make it.
Same thing I tell my three year old: just try it, and who cares if it doesn’t work the first time. Keep practicing and you’ll get better!
@@Lucas-cp8iz Lucas, Indian curry is very simple! A quick Google will get you on your way, even with pre ground spices.
Definitely try Maddhur Jaffrey’s curry recipes, they always work out well for me, and they’re really simple!
if you see a video tutorial for something that looks good, just do it. you'll slowly end up with a pantry of the ingredients that more or less fit the kinds of recipes you most enjoy making and it only gets more fun the more attempts you give it
I have never known someone who grows zucchini, who was not also in a perpetual state of having way too much zucchini. I'm almost convinced that it's the key to world hunger.
It is the Never Ending Gobstopper of garden producers
iirc, there's enough food in the world for everyone already. the problem is the distribution/waste
Having good neighbors are a good asset too.
That and pumpkin, but I would probably starve in that brave new world because I dislike both.
“This is not an advertisement, authenticity, um, whatever.”
this is why i love kenji. im just sitting here late at night, listening to his soothing voice while he cooks delicious food
"This is beacuse my neighbour Elena..." For just a moment there I thought she got rid of one of her chickens
lmao me too
Kenji is always talking about his (now former) neighbor and her chickens when he is cooking a chicken dish. Always a little worried that the chicken might be a bit too fresh ...
i've been following Kenji for a couple of weeks and every time i follow these recipes it's the most bomb meal ever. no more googling random recipes i'm sticking with these for a while definitely give them a try.
Made this today. It was delicious. Thank you, Mr. López-Alt.
These videos have made me way more confident to try new skills/techniques. Thanks a ton!
Dong at Outdoor Stir fry said not to use the electronic ignition version as a pilot light because the will melt the sparker. Have you had any issues with yours.
Wow ! Legit recipe !
Just bought little zucchini! Cheers from Montreal 🇨🇦 thanks Kenji
The sounds of the wok is like cooking asmr
Kenji, I can't tell you how many times we have made this! My first time using a wok and it has turned out great every time. Thank you so much for all your content. Ann in Indianapolis
Healthy, cheap, quick! Great vid Kenji
Consistently wholesome content every time
Kenji, that's not shaoxing wine. That's Liao jiu aka shaoxing wine.
Lmaoo at least he remembers to first, longyau
Would you ever think of doing a podcast? Or just more q&a/history of you videos? The more I watch the more I wanna know about you!
do you still recommend this wok burner? there's currently a 2 month lead time on it so I'm just wondering if it's worth the wait or if there's something else comparable that you would recommend.
I enjoyed watching you stirring-fry, Kenji
This is what I like about Kenji. If food is good, then it’s good. Doesn’t matter if it’s fast food or a 3 star Michelin place. I totally agree.
What kind of wok is that? It looks very nice!!!
Really love these videos Kenji! Could you do a video on various proper cooking techniques, like knife skills, pan tossing, effective stirring, etc.?
I really love to see you cook asian dishes and i wondered If you could so some Indian dishes in the future, like tikka massala or Butter chicken. There are already some good tutorials on UA-cam, but no video has pov cooking or such good explanation and side notes. I hope you'll give it a try
Kenji, thanks for the great videos on stir fry. I look forward to your book. Do you have advice about using precooked (sous vide) proteins in stir fry? I will sous vide extra meat and chicken either for speeding up the final prep, tenderizing (eg chuck), or to preserve meats bought on sale. Should I cut meats thicker to crisp exterior without overcooking? is there a flour dredge that will crisp quickly? Thx, David - Dallas
Love the wok videos!
I love your wok videos, but I only wish they were longer! I’d love to see how you prepare all of the ingredients for stir fry
Pls make a video on how you season/maintain your wok! Also what kind of oil do you use?
Hi Kenji, you rotated the flame guard to the side instead of towards you to protect your hand - why is that?
To protect my DSLR 😂
@@JKenjiLopezAlt 😂
I remember a video when they had a bunch of older Chinese people try Panda Express and they all said it tasted great and that it didn’t seem unauthentic
Hi Kenji, the burner is setup incorrectly, at 1:08 I see the heat shield is facing the camera and not your wok handle and gas knobs. If setup correctly you won't need to use a towel to grab the wooden handle.
I also have too many zucchinis right now! Would love to see more recipes with it as I am allergic to peanuts and beans.
idk if it's something you've explored, but do you have any ideas of what would be good camp stove meals? like prep some stuff at home and throw on a small camp stove during a two day hike.
an outdoor wok seemed like a similar type of cooking environment over a propane flame.
Are you car camping or going back country? I always do the freeze dried stuff for back country hikes. When I’m feeling zippy, I’ll get freeze dried fajitas and pack some tortillas and a block of cheese.
Elliot Downey North Georgia. so a few miles of trail to a camp site that might have some picnic tables so a small cooler and prepped veggies with probably two sack lunches and one entree protein to be cooked for the dinner
Something like a solo stove for backpacking!
I can just imagine the smell! 👌🏻😏
Would absolutely love a guide on seasoning a wok. Tried lots of methods and still having trouble.
I can feel your joy as you eat it cause I wanted it so bad
Hey Kenji, I am unable to get the vinegar and wine locally. Would it be worthwhile to purchase on Amazon? I can't think of many recipes we could use these items in outside this one, but if you think it would be worth while to have in the kitchen still, i'd be happy to purchase them.
Great video Kenji!
Hey Kenji, when stir frying zucchini, is there anything i can do to make the 'crust'/stir-fry Malliard reaction come out more? I've tried several things, like dehydrating in the oven in a wire rack, salt and no salt.
I see you literally did nothing to them, and they came out fine. Is it maybe just my wok not getting hot enough?
Love these videos! I have the same exact burner, but from a different brand. The Thunder Group wok burner on Amazon is exactly the same as this one, but only costs $100
Simple, reproducible, and educational. It looks great, and I'm excited to try something like it on my own.
I am curious as to the purpose of the corn starch. I understand that it's pretty common in stir-fry dishes, and I assume it adds additional thickness in the sauce, but is there purpose past this? Could another starch be substituted, such as tapioca, wheat flour, or another be used to the same/similar effect, or is cornstarch just the only way to go?
Thanks, love the content.
Potato starch is often used for the same role as corn starch in chinese cooking, so other starches should work. But wheat flour you would want to introduce at a different stage in the cooking process as to cook it and get rid of the raw flour taste.
First chef from the US that is not deterred by Chinese cooking
Hmm this might be a werid question:
but do you have any good tips for double frying? Like double frying chicken katsu and other meats?
Should i do the same method as your double frying french fries or is it diffrent since its meat and needs to be cooked thorughly?
Just curious, why did you separate the sauce and slurry? I ask bc you add them at roughly the same time and I think I've seen you do this step together in another stir fry recipe of yours.
Thanks for all the awesome videos and recipes over the years
zakurosh great question!
zakurosh because he didn’t pre measure either. He put in as much as he felt he needed while cooking.
@@locogreen915 He tossed in the whole sauce so seems like that was def premeasured. I think it might be because he wanted to add thickener based on how much water the zucchini let out
This actually reminds me of one Peru's most famous dishes: Lomo Saltado (or beef tenderloin stir-fry), great recipe!
ok, you have me seriously considering buying an outdoor stir fry burner. my kids and my wife all like very different combinations for stir fry, this would make it so much easier and quicker to do individual dinners at roughly the same time!
Hey Kenji I made your roasted potatoes recipe and through Herculean effort have leftovers. What’s the best way to reheat these without losing all their crunch?
How come you dont stand behind the heat shield on the burner? The way you have it set up will blow hot air towards your hand and body. But the side facing tbe camera has a raised lip that covers the gap to prevent hot air from blowing that way. Don't know if you knew this or if you did, why you didnt set up the station to use it
Are we still going to get the wok seasoning video?
im already hungry enough, I didn't need to watch this on top of that.
Kenji I can't wait for a review on the outdoor burners! Any of them have a natural gas adapter? (I hope!)
I work at panda express and this is basically our kung pao chicken, except we add ginger and garlic and chili peppers in oil. I have a wok for my gas oven and I'm gonna try this recipe at home!
forgot to mention, we add red bell peppers as well
curious, about how long would you say a tank of propane lasts considering how often you stir fry ?
Won't the chicken get dry and rubbery without any coating? Sorry If I am wrong, I love to watching your videos and your style of cooking inspires me to try out recipes. Thanks for your videos.
He mentions the marinade for the chicken early in the video, around 43 seconds. Cooked quickly like this, it comes out plump and perfectly tender! Just don't leave it directly on the highest heat for too long, it's very easy to overcook chicken that way.
Which material of your frying pan and other cookware plz tell
What is that pan mount for the go pro? Put in the link, I'll buy it.
Would love to see a vid on how you season your wok (when buying new)!
Flipping a wok around with super heated oil while wearing flip flops....that's how you know Kenji is pro
Put riser blocks under the legs, or take one of the legs somewhere like Maxx Metals and get material for longer ones.
Cheers,
-- Joe
Hell yea I was needing some zucchini recipes
We recently got a panda express here, like 2-3 years ago, and it's okay I guess. There's a local place with a bit different menu but for the same amount of money you get twice as much food stuffed into the Styrofoam. I miss that place and the other one that has their version without the nuts, and all your stir fry videos make me want to break out the fancy burner I've never used.
i fricking love this man
Looked like a pretty authentic stir-fry to me!
What size / brand wok is that our of curiosity?
Looked tasty, will try thanks 👍👍😎
That looks delicious and easy to make...
Nice to see you're wearing shoes today.
Kenji you should try Wing Fat on 3rd for inexpensive Chinese take-out. best char sui ever.
Thanks for the inspiration. This was dinner tonight!
Bro That looks so good
Hi Kenji, as I said in my previous comment I too have been trying to debate which outdoor wok cooking unit/set up would be best for me.
You being a mathamatical and cooking wiz (no punt intended here) You might enjoy my/this process I think just might work. Not some new discovery or anything, just new to me, and maybe to you. I'm thinking, a compact can camp stove, a single ofcourse,or even very possibly a homemade one with pellets. (Can google for various styles on the market) There's two different grades of pellets, heating pellets and food grade. Food grade being more pricey. Some come in various smoked wood flavors which for direct flame cooking one could choose according to taste pallette. There are other variables such as flame hieght and BTU's. Thought you would appreciate the adventure and get a kick out of it. The things that make us happy, lol, no worries, not making fun, this would make me happy too to have a stove hieght perfect wok outdoor set up. Idk maybe you have already tried this route and can share some info on this, please let me know. 🌺Happy Monday
most weekly STIR FRY or FRIED RICE are really just quick easy "what's going to go bad that's in the fridge" combo's......
A little technique to maximze what there is to work with and many happy meals are had by all. This is a great example of no exact recipe needed and it being OK that it's riffed. Put tasty food together in a smart way = profit for taste buds and belly.
Hi Kenji, I was wandering what type if burner to get as far as a single burner, but I was thinking an electric for me, not a fan of hooking up the tank and all, Do you think the electric ones get hot enough for wok cooking? Your recipe looks delishous. 💕Tfs and Happy Friday
I've never seen an electric burner that can get hot enough for authentic wok cooking. I do stove-top wok on my flat-top's "rapid boil" burner, which is alright for electric, but it's nowhere near this. Even most gas cooktops can't get hot enough for real wokking.
@@bloodgain Thank you for responding. I do know what you are saying. Nothing can beat that unique flavor one gets at the higher heat level probably only a flame unit can provide like you said. I just dread hauling those propane cans again. Thanks again and Happy weekend to you
@@bloodgain Hi, I just put up a new comment to Kenji about what I think might possibly work best for me for outdoor wok cooking, don't know if you'd be interested in trying it out for yourself.
I think it's worth a try and it will be great if it works, I haven't tried it yet, come back and read and let me know what you think.
@@evolvingblessed3704 Just read it (thank goodness for UA-cam SORT BY Newest First). A camp stove is an interesting idea. Alex - French Guy Cooking hacked a portable burner to have more power for a wok. You should check him out if you haven't, he's great. Here's the 3 video playlist:
ua-cam.com/play/PLURsDaOr8hWUOdPEKKJ8HYCZ1ZlpcW1g8.html
Another option, if you're looking for cheap hacks, would be to make a "rocket stove". There are plenty of tutorials on UA-cam, and you can build them out of all kinds of things. I've seen them made out of a big baked beans can. Close to that is using a charcoal chimney starter. I think Alton Brown did that hack first on Good Eats. I know he used it to sear tuna, but I think he also did the wok. Here's an article where Kenji does it, though:
www.seriouseats.com/2012/06/the-food-lab-for-the-best-stir-fry-fire-up-the-grill.html
On a scale of 1-10 if I replaced the blackbean sauce with hoisin and took out the sugar. How healthy would this be?
I loooove Panda E.
Hey Kenji can you do more curry recipes?
First! LOL Love zucchini! Can't agree on the health factor of Panda Express. The Panda Express's at the malls here in New England is absolute garbage.
Out here on the West Coast, Panda Express has drive-thru fast food style restaurants, and smaller mall representation. As a result, they have a bigger menu, with healthier, stir fried options, instead of just the deep fried, breaded choices, like orange chicken. The kung pao chicken he's referencing is stir fried with a spicy, slightly sweet chill vinegar sauce - it's one of the more popular items, so it might even be a choice these days at your mall.
@@mrfoXplays Well, maybe, I honestly haven't intentionally eaten at one in a few years so they may have added some items. Last time I think was at an airport a few years back and I had a short layover / limited on time and they had the shortest line. It wasn't pleasant but I'm assuming that the airport Panda Express are probably even worse than the mall food court ones.
Any substitute for the sho wine ???
How do you get zucchini and squash to not go mushy I swear even at high heat and oven roasting it always come out soft and mushy
Watch our video on Late Night BBQ here ua-cam.com/video/jTlqOkx-9U8/v-deo.html
Watch our video on Late Night Chicken Biryani here
ua-cam.com/video/zjRPJ15yVXY/v-deo.html
great Video!
Could you achieve wokhey on a vortex on a regular kettle grill?
Wow, I would've butchered this. I thought the chicken would've gone in first. I learned something new today :) Also, how can you tell if there is enough slurry? Or is that just a personal preference?
Ah, it would've been fine; your zucchini would have just been less done. It's all about what takes the longest to cook. Since it all cooks pretty fast, it's hard to completely screw it up.
I'm surprised the zucchini went first as well, in my experience zucchini cooks super fast. I guess here with the high heat everything cooks pretty fast so doesn't seem like it makes much difference here
Man's cooking with a jet engine!
Wooo, I like their Kung Pao.
We all need an Elena in our life
I just make this dish very similar except i used ground chicken!!!
waaaaaw can tell this is good just by looking at the stove
wake up everyone, new kenji vid
Is their a video of how he cut the chicken?
Woo! 2 am vid thx for something to watch
I don’t get how this outdoor burner works, it it only that tiny flame we see generating that much heat...?
Propane burners like this burn a blue flame that is very hard to see in direct sun light. If it was dark outside you would see a big torch coming out of the center of the burner.
If you look carefully, you can occasionally see a little fire coming out of the left side of the burner ring. There is really A LOT of fire there, but as Garrett mentioned, it is difficult to see in sunlight.
5:31 Shabu 😍
Looks good! I need a burner like that 👍
You are using the burrner wrong a little bit your handle should be in line with the solid part as it is there to protect your hand.
Please cook some Indian food!! Biryani by Kenji would be awesome
Is corn flour a suitable replacement for corn starch? Are they the same thing?
I'm not positive, but I think corn flour might be the British name for what Americans call corn starch.
Ahhh, as a Brit that would make sense as to why I couldn’t find corn starch but could find corn flour
Diego Salazar Got ya, thanks for the help! Gonna be using Kenji’s oven baked wing technique
When was this recorded? I don't see any orange skies
Different area? I dunno.
@@jeffreyxu6430 I'm pretty sure he's in the San Mateo area, which has definitely been affected by smoke from wildfires
Good “detective” question
During his work burner test so at least a few weeks ago
@@lo_at Makes sense, thank you
Why the corn starch slurry?