Kung Pao Chicken with fried rice
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- Опубліковано 27 вер 2024
- Patreon: www.patreon.co...
BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
Eastman Outdoors 90411 Portable Kahuna wok Burner..amzn.to/38y1ifs
Chinese ladle..amzn.to/3ByCX5w
London carbon steel wok.amzn.to/38AdAUm
Chinese Chefs Knife (cleaver ).amzn.to/3yEYaJo
Chinese Caramel sauce..amzn.to/2Vc0oCa
Shaoxing wine..amzn.to/2Vb3IgQ
Lee Kum Kee dark soya sauce..amzn.to/3tnwHeh
Lee kum kee light soya sauce..amzn.to/38BG2Wg
Lee Kum kee Panda oyster sauce..amzn.to/3zBlHfr
Lee Kum kee sesame oil ..amzn.to/3kLET41
Lee kum kee garlic chilli sauce..amzn.to/3mSex2W
Lee Kum Kee chilli bean paste amzn.to/3BBTxBI
Jimmys sate sauce..amzn.to/3BCvTox
Knorr chicken powder..amzn.to/3zBTKEe
MSG..amzn.to/2VgE36E
Sambal paste..amzn.to/3yFdHZA
Lee kum kee black bean garlic sauce..amzn.to/3jCx41a
Lee Kum Kee black pepper sauce..amzn.to/3yCIuWR
Lee kum kee Hoisin sauce ..amzn.to/3DHJoW0
Lucky boat noodles thin number 2..amzn.to/3DF3srT
Lucky boat noodles thick number 1..amzn.to/2WPG1LV
Potato starch.amzn.to/3jGyV5e
Fermented red bean curd..amzn.to/3zHOMpF
Dehydrated Garlic..amzn.to/3kO4NE8
Daisho Yakiniku Sauce..amzn.to/2WXCCdW
Lobo Satay seasoning..amzn.to/3DPq3Ca
This is not a classic take on Kung Pao but more of a takeaway version.
If you want to know how to make the battered chicken i have tutorials available
This is just a quick fix that seems to work reasonable well...
Chinese black vinegar is always used for this dish..Balsamic vinegar tastes very similar and is a good substitute. If you ever wondered what Chinese black vinegar tastes like then balsamic comes close..Not everyone has it in their cupboard so balsamic is the next best thing and easy accessible..
Iceland chunky chicken cooked per packet instructions
Sauce
5 tbls tomato ketchup
1 heaped tsp of Lee Kum Kee chilli bean sauce..www.souschef.c...
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 tbls shaoxing wine
1 tsp oyster sauce
1/2 tbls of balsamic vinegar or if you have Chinese black vinegar use that.Both are similar..
2 tbls white sugar
1/4 cup of water
1 heaped tsp of cornflour
Veg..
Onions
Green bell pepper
1 red chilli
Method
Stir fry your veg in some vegetable oi for a few minutes then add your sauce untill it thicken
Add your chicken and coat in the sauce
Garish with peanuts sesame and black onion seeds..Done
#kungpaochicken..#kungpochicken...#kungpaochickenandfriedrice
Nice one mate - one of of favs - You know Alex i cant get Black Vinegar here and im only a stones throw away being in south east Asia
Thanks Richard i have botttle in the cupboard but decided on the balsamic. Tastes similar and still gives you that background taste..You could say Chinese black vinegar is their own version of balsamic because of the similarities...
Just cooked that absolutely fantastic didn’t use that pre done chicken just fried some fresh in the wok took it out then added it to the veg and sauce lovely good recipe Alex
That's brilliant glad it worked out ok for you..The Iceland chicken is immaterial the sauce is the important part.
One of my favourites Alex, great video.
Thanks for that Graham..
Great recipe Alex. Keep on doing and posting such nice videos.
Thanks mate much appreciated..
Fantastic, thank you!!
Thanks again pal..
Love your videos. Make it look so simple. Done a lot of Chinese cooking during lockdown, even get the same chicken from Iceland
Thanks mate for the compliment..The Iceland chicken i have to say was a great find..Sometmes i can't be bothered cooking them from scratch..This makes life a whole lot easier and also great for instructional videos..
@@ukchinesetakeawayrecipesbyalex keep them coming, I love Chinese food so want to cook more and more.
glad to see you back in action , alex, loving the new dishes.....any chance of a egg fu young dish with prawns?...just wondering were that flavour comes from , i am so familar about? is that the chinese cooking oil perhaps? :P
Thanks Bob i made this a while..I watched the chef making this step by step.Takeaway oil will also help..I highly recommended it.All you have to do with this recipe is add some cooked prawns..The best way to cook prawns and all the takeaways use the same method is to add some cornflour to the fresh prawns and leave to marinate for 30 minutes and then all you do is boil them until they turn pink..Immediately rinse them in cold water to stop the cooking process..This method will make the prawns juicy and succulent and it is simple as that...Egg Foo Yung recipe..ua-cam.com/video/J7t1wz6HSME/v-deo.html
@@ukchinesetakeawayrecipesbyalex thanks alex..i will use this recipe for friday :) so a more than prompt reply to my enquiry , so thanks again for the additional advice :)
No probs Bob always happy to help..I couldn't believe the simplicity of it when the chef showed me how to make it..His flipping of the egg was better than mine though.That's the tough part lol..
That looks excellent I do my egg fried rice nearly the same quick and simple
Thanks Nathan..Fried rice as you know doesn't need to be complicated..Too many ingredients can mess things up a bit..
Just bought the extra ingredients and made it. Another great recipe. Thanks Alex.
Brilliant Jonathan yeah it's a really tasty dish..
Love this Kung po recipe . I love the way you make simple . I also like the quick and easy way of using Iceland nuggets as well .
You can use the nuggets to make sweet and sour chicken as well I think .
Question for you : - your wock cooker for outside ,were can I buy one from , and do you use a gas bottle for it ?
Please do let me know .
Wanderfull food .,🤓👍👍👍
Thanks Christos for the compliment..This link will take you straight to my set up..Thanks..ua-cam.com/video/xwItDXpRWTc/v-deo.html
Looks spot on again Alex and as I've said before those chicken chunks from Iceland are brilliant value aswell mate 👌 👏 👍
Thanks Philip i can't believe how good they are..I just thought i would try them and took a bit of a gamble..It certainly paid off..
@@ukchinesetakeawayrecipesbyalex the chicken strips are sound aswell alex 👍👍
This is an interesting revelation and is definitely a great shortcut for those of us who don't really deep fry things. I tried it out on your sweet and sour video from yesterday with some similar battered chicken chunks from Sainsburys and it was great. Think Iceland is better value though and have 2 sizes, 540g for £3 and 900g for £5!
Thanks Rob i didn't know about the bigger bags i must have missed that or i would have bought some..They have a huge selection on offer and quality wise, I have to say they are excellent..I've tried them out on all the family and they love them...
@@ukchinesetakeawayrecipesbyalex Lol I've just done the maths and it doesn't matter what size bag you buy it works out the same as pence per gram! So not really worth it unless one of the sizes is on offer at some point.
Thanks for the heads up Rob. I'll just stick to the smaller bag just now..
Thanks for that Alex, will give your ingredients ago for the fried rice, I don't put sugar in mine but add salt and msg.
That's where I was going wrong before thinking it only takes a couple of minutes. I do mine for longer now to get that moisture out.
Your right about the smokey taste, but I'm all electric, think next time I'll make a batch of the takeaway oil and see how that changes things.
Kung Pao looks so tasty, not tried it yet but will be doing.
Thanks Mark..I normally use MSG but decided to leave it out this time for obvious reasons..Not everyone has it their cupboard so it also gives them a chance of making..MSG is also present in the soya sauce so it still gives you that umami flavour..
@@ukchinesetakeawayrecipesbyalex just one more question, is there any difference between adding the rice and then ingredients like you do. Or how I do it, cool down the rice and mix the ingredients in to the cold rice then put in in the wok pre mixed?
Good question Mark..Some takeaways will add soya sauce to cold rice and then fry when required but only some. The rice that i add is already cold and then i immediately add the rest of the ingredients to the cold rice..It's not warmed up yet even though it's in the wok.So really what your doing makes no difference in a sense..Visually for me i prefer it this way..Once it gets a bit of heat it also changes the colour..I can then judge it better allowing me to add more dark soya sauce if required..My advice is to use my method..It might help or it might not but worth a try...
@@ukchinesetakeawayrecipesbyalex thanks Alex I'll give your way and ingredients a try next time. Not too dissimilar from how I'm doing it now.
I've just learnt that it takes longer.
But I will be trying your takeaway oil next time and see how that work's out.
The fried rice and the chow mein/noodle dishes are my only downfall. But I've not tried the scented oil yet so that may boost the flavours Alot.
Keep up the great videos and talk more.
Also when you have time can you do a garlic chicken mushroom 😊
Also I have to say your recent satay dish is the best I have come across on UA-cam.
Even though I do add a bit of chunky peanut butter and some more water and msg.
Better than my takeouts and I just batch cooked 8 of them and put them in the freezer.
What is the music please? Outstanding.
Thanks Jonathen..It's called (Can you feel) but there's no artist..It's a royalty free track in Kinemaster ..All it gives you is the name so it's bit of a bummer..Sorry about that..
bang on
Thanks pal..
Looks very tasty, I need to try this one
Thanks for that pal..
Looks soooo yummy are you in the green house because the wife DONT want you messing up her kitchen lol xxx
Bot of both Remy..If i used my burner indoors i think she would have more to say lol
looks good alex , ill be getting a carbon steel wok , soon howgood will it transform my dishes, also , after i burn of the wok before seasoning do i let it cool down to put oil on then rub, then bburn the oil off the repeat,
Once you've fully seasoned the wok just cool it down with cold water and then add some oil and cook until it starts to smoke..
Once it cools down again remove most of the oil and leave some to preventing it from rusting..You don't have to keep repeating the process..As soon as the wok turns blue under the heat you then add the oil..It takes me about 5 minutes to season mine but will take you a lot longer,maybe 20 minutes..When you add the oil the wok it will turn black..Hope that helps a bit Raydan..
Looks great Alex 👊🏽
Thanks Allan much appreciated..
Straight to the comments. A Cannae gorge myself till Saturday. I'm avoiding temptation.😜.
Lol thanks again Marxam..
Excellent recipe 👌
Only thing I would do is put a pinch of MSG in the fried rice 😋
Thanks Adz..If you check out my other fried rice recipes they all have it..It just gives me problems using it with the MSG trolls so i try not use it as much as possible..I've since been using chicken powder which is similar and also contains MSG..The soya sauce that i use also contains MSG..It's still tasty i have to say..I've was always known as the MSG guy but you never know he might be back...I was getting some really abusive bulling comments..Thanks pal..
Looks lovely, going to try this with prawns 🍤
Balsamic vinegar??
Normally Chinese black vinegar is always used for this dish Kevin..Balsamic vinegar is very similar and easy accessible hence the reason..I have a bottle in the cupboard but i'm probably the only one who has so decided against it to give everyone half a chance..Thanks again Kevin..
@@ukchinesetakeawayrecipesbyalex I have the Chinese black vinegar. As you say, It's similar to balsamic. I use it to make a dipping sauce for gyozas...lovely stuff :)
Thanks guys haven’t been able to find the black vinegar so will definitely try the balsamic
I am definitely going to try this. Looks delicious! New to your channel, first video for me. Will definitely be back for seconds😉.
Great to have you onboard Amanda..Hopefully you find something to suit..
Alex are those chicken chunks from Farmfoods
Sorry Alex meant to say are they the same as the ones from Farmfoods as sure you used the Farmfoods ones a while back
They're from Iceland Graham..I think they are better quality..
@@ukchinesetakeawayrecipesbyalex Thanks Alex Iceland here i come.Do you find these as good as your home made ones or just convienient
They are more convenient Graham and of good quality but as they always say fresh will always be better but not by much..
Making this tonight
Oh I love a Kung Po. Will need to give this a bash. Looks tremendous as always. Superb stuff again Alex 👍🏻
Thanks again for your support Scott..
Just finished eating this recipe...
OMG....
DELISIOUS if i do say myself I don't I'll ever buy a Chinese takeaway AGAIN!!!
That's brilliant mate definitely pleased about that..
Best thing I've had for ages, miles better than takeaway, how'd you manage that? doing it again tomorrow
Thanks Richard..I spend a lot of time on my recipes to get the right balance of flavour without one ingredient overpowering the other..It's all calculated..Cheers Richard..
Alex recipes are excellent, where do you buy your ingredients i.e Chili Bean Sauce?
Thanks for the compliment Brian..I buy everything from my local Asian Chinese supermarket..I'm spoiled for choice..I have loads of them round about me in Glasgow..I've left a link in the video description for the chilli bean sauce Brian if you wish to buy it online..Thanks..
@@ukchinesetakeawayrecipesbyalex Hi Alex, I like to have a wander and a gander, been to the See Woo recently but shelves were pretty empty, can you recommend anywhere else in Glasgow please ?
This one was absolutely delicious and went down a storm with the family . Cheers Alex
Glad you enjoyed it Jason this is what i love to hear..Thanks pal
Looks amazing Alex, I'll try this soon. By the way, many thanks for your Indian recipes that kept me going through lockdown. Hope you are doing well pal!
No probs hope your doing well also..
Looks awesome as usual, do you think you could possibly do a couple of soup dishes? Like beef and tomato and hot and sour, would be much appreciated and keep up the excellent work 👌
Thanks Mark..The beef and tomato sounds good..I'll get onto that sometime this week..I'll also have a look at some soups and see what i can come up with..
@@ukchinesetakeawayrecipesbyalex yes soups would be class! Hot and sour is awesome. Cream of chicken too if possible?
10/10 👌
Cheers mate..