Here's the full recipe since they don't provide a written one.. Kung Pao Chicken Chicken and Sauce: 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes ¼ cup soy sauce, divided 1 tablespoon cornstarch 1 tablespoon Chinese rice wine or dry sherry ½ teaspoon white pepper 1 tablespoon Chinese black vinegar 1 tablespoon packed dark brown sugar 2 teaspoons toasted sesame oil Stir-Fry: 1 tablespoon minced garlic 2 teaspoons grated fresh ginger 2 tablespoons plus 1 teaspoon vegetable oil, divided ½ cup dry-roasted peanuts 10 - 15 dried arbol chiles, halved lengthwise and seeded 1 teaspoon Sichuan peppercorns, ground coarse 2 celery ribs, cut into ½-inch pieces 5 scallions, white and light green parts only, cut into ½-inch pieces Directions: 1. Cut boneless thighs into bite size pieces. Add to bowl. 2. Also into same bowl add: 1/2 of your soy sauce, Cornstarch, Chinese rice wine, white pepper 3. Mix chicken and added ingredients 4. In separate bowl combine: Chinese black vinegar, remaining 2 Tbsp soy sauce, dark brown sugar, toasted sesame oil 5. In a third bowl combine: 2 Tbsp vegetable oil, minced garlic & ginger 6. Toast peanuts in 1 tsp vegetable oil until lightly browned and set aside in a bowl until later 7. Add szechuan peppercorns to a spice grinder or mortar & pestle and grind coarsely 8. Using same pan from your peanuts add 1 Tbsp vegetable oil along with ground szechuan peppercorns and arbol chiles. Allow to bloom for 1-2 minutes 9. Add your garlic ginger mixture and stir for 30 seconds or until fragrant 10. Add your chicken mixture and spread evenly in one layer. Increase heat to medium high, cover and cook for one minute 11. After one minute stir and cover again for 1-2 minutes or until some color has developed 12. Add your celery and cook until just softened or roughly 2-3 minutes uncovered 13. Add your sauce mixture you made early and allow to reduce for 3-5 minutes 14. To finish add chopped scallions and toasted peanuts. 15. That's it serve as it is or with a side of white rice.
Adding Sichuan Dou Ban Jiang paste can add additional wonderful deep more complex flavor, and adding a bit of Chinese dark soy sauce can give a richer color. Both are traditional ingredients for this dish.
I had Gongbau Jiding for lunch and dinner during two full weeks in Taiwan 15 years ago. Every time a new restaurant and a new family recipe, our local colleagues hated us at first for this, but came to appreciate the variety within a single dish
@@sandrah7512 Well, props to them, as well!!! Wonder how a particular chef ends up in front of the camera, then? Do they get to choose, are they assigned, or is it a pick it out of the hat kind of situation?
It'd probably be better to call/consider this an americanized or westernized interpretation of Gōngbǎo Jīdīng, since it is clearly made with a western palate and cooking instruments (no wok) in mind. If you want to see really traditional chinese cooking and are western, I recommend ChineseCookingDemystified which is a great little indie channel made by a man and his chinese wife, living in china, using local ingredients (though they address sourcing) and sometimes literally just walking down the street and asking vendors who they make stuff.
kudos for using thigh meat, that's what real Sichuan chefs use. Lots of other chefs chicken out by using breast, which is arguably easier to handle, but blander in texture.
This would be in my kitchen pronto, but I would shop those chilies more so I can enjoy them, a Great chef, and wishing I had a modern kitchen like that!!
This turned out just like we get at our favorite restaurant. Delicious! But 15 chilies is way too hot! Notch back to 5 for a more reasonable heat. Otherwise, 5 stars!
It won't come close to what the dish is meant to be - that'd be like cooking Italian food without olive oil. The entire Sichuan cuisine is about the numbing and the spice. If you're set on making Chinese food, there are plenty of other Chinese cuisines that don't rely on heat so you could look into those: en.m.wikipedia.org/wiki/Chinese_regional_cuisine
Yes, you definitely can for this dish. Sichuan cuisine has many spicy dishes, but not all Sichuan dishes are spicy. And Gongbao Jiding never meant to be really spicy/hot. Indeed, authentically/originally, this dish should have so-called 'Xiao Li Zhi ' Wei (meaning 'little lychee' flavour). It should be slightly sweet, slightly sour and slightly savoury, not burning your tongue. Even in Sichuan, chefs usually use a medium-size dry chilli variety (Er Jin Tiao) that has a milder taste to cook this dish. We can always cook food with adjustments/creativities, and that's the beauty of home cooking. Besides, this recipe is far from authenticity (Thigh fillets should be skin-on, Sichuan peppercorns should never been crushed, peanuts should be deep-fried, and celery should never be added, etc.).
Don't eat the chilis? Sounds like a dare to me. (grin) My favorite Chinese restaurant (now closed, doggonit) use water chestnuts in place of celery. I like it both ways.
A place I frequented years ago used water chestnut slices instead of celery. I actually prefer it that way because they don't get soft no matter how long you cook it.
Good info. Would like to also see it done with a wok & the level of heat used with it vs. the pan used in the west. Timing is different with both. Looks delish. I will try it this way but not celery version.
Wanna see a wok, take a look at Flo Lum's YT channel...she has a beatiful one, and her recipes are great, and she's fun to watch. Not taking anything away from ATK, these chefs taught me a lot as a home cook over the years, just spreading the love...Cheers!
lol, I sat down with my plate of kung pao chicken and clicked play and this came on... Though, mine is just what they had at the chinese kitchen at the grocery store, made with jalapenos ...
I'm a fan and subscriber, but this video fell short. Wish they included a Chinese chef or cook, at least to help with the pronunciation and demonstrate technique... and I get that this is an Americanized recipe, but does the Test Kitchen not have a wok?
I'm sure this tastes wonderful, but calling this a stir fry is a bit of a stretch. Also, if you can find Sichuan peppercorns and Chinese black vinegar, you can definitely find heaven facing chilies or even thai chilies.
I don't get the point of calling this dish by the Chinese name and having Kung Pao Chicken in paranthesis. It's not like their making this dish super traditional and this isn't China's test kitchen, its America's test kitchen. I don't even know why they put the Chinese name in the first place. Just call it Kung Pao Chicken damn it!!!
@@purplepoppy07 It's an American cooking show and they're making a Westernized version of the dish which most people would recognize as Kung Pao Chicken. Does that make sense?
Sorry but sugar is NOT traditional in Chinese, or anyone's cooking. Refined sugar is a relatively new addition to the human diet. EDIT: neither is vegetable fat. Animal fat would be traditional.
depends on the part of the world and the type of sugar. Refined sugar, as you point out, absolutely. Brown sugar can be made from unrefined sugar however, and demerara sugar is unrefined by definition. In China, they grow sugar-cane, and they also have their own kind of Chinese Brown Sugar. Chinese brown sugar, sometimes called black sugar, is even less refined and "roughly contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder of impurities." Compare to western brown sugar: "Dark brown sugar contains about 6.5% molasses by weight and 2% total water and has a deeper color and stronger molasses flavor than light brown sugar which has about 3.5% molasses by weight and 1% total water (plain white sugar contains only about 0.5% water)." TL;DR: China has it's own sugar, the type they used here definitely isn't traditional but then nothing about this recipe is lol
Here's the full recipe since they don't provide a written one..
Kung Pao Chicken
Chicken and Sauce:
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes
¼ cup soy sauce, divided
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon white pepper
1 tablespoon Chinese black vinegar
1 tablespoon packed dark brown sugar
2 teaspoons toasted sesame oil
Stir-Fry:
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
2 tablespoons plus 1 teaspoon vegetable oil, divided
½ cup dry-roasted peanuts
10 - 15 dried arbol chiles, halved lengthwise and seeded
1 teaspoon Sichuan peppercorns, ground coarse
2 celery ribs, cut into ½-inch pieces
5 scallions, white and light green parts only, cut into ½-inch pieces
Directions:
1. Cut boneless thighs into bite size pieces. Add to bowl.
2. Also into same bowl add: 1/2 of your soy sauce, Cornstarch, Chinese rice wine, white pepper
3. Mix chicken and added ingredients
4. In separate bowl combine: Chinese black vinegar, remaining 2 Tbsp soy sauce, dark brown sugar, toasted sesame oil
5. In a third bowl combine: 2 Tbsp vegetable oil, minced garlic & ginger
6. Toast peanuts in 1 tsp vegetable oil until lightly browned and set aside in a bowl until later
7. Add szechuan peppercorns to a spice grinder or mortar & pestle and grind coarsely
8. Using same pan from your peanuts add 1 Tbsp vegetable oil along with ground szechuan peppercorns and arbol chiles. Allow to bloom for 1-2 minutes
9. Add your garlic ginger mixture and stir for 30 seconds or until fragrant
10. Add your chicken mixture and spread evenly in one layer. Increase heat to medium high, cover and cook for one minute
11. After one minute stir and cover again for 1-2 minutes or until some color has developed
12. Add your celery and cook until just softened or roughly 2-3 minutes uncovered
13. Add your sauce mixture you made early and allow to reduce for 3-5 minutes
14. To finish add chopped scallions and toasted peanuts.
15. That's it serve as it is or with a side of white rice.
Thanx
Thank you
Very kind. Thank you!
You’re very thoughtful & kind. Thank You 😊
they don’t ? seriously 🥺
Adding Sichuan Dou Ban Jiang paste can add additional wonderful deep more complex flavor, and adding a bit of Chinese dark soy sauce can give a richer color. Both are traditional ingredients for this dish.
Kudos for including the Chinese pinyin, even though you didn't need to. Appreciate it!
Elle could probably show a recipe for cardboard and make it interesting and tasty. She’s the best.
Love this recipe. We make this at least once per month!
I dont have a powerful stove, so glad you showed how to cook this dish without a wok and stir-frying
Wonderful video and recipe! Thank you so much! I just cannot wait to prepare this dish!
🌺😗🌺
I had Gongbau Jiding for lunch and dinner during two full weeks in Taiwan 15 years ago. Every time a new restaurant and a new family recipe, our local colleagues hated us at first for this, but came to appreciate the variety within a single dish
Always great to see Elle! First recipe I made of hers was the cake Gateau that I served after her shrimp scampi...Girl never disappoints!
@@sandrah7512 Well, props to them, as well!!! Wonder how a particular chef ends up in front of the camera, then? Do they get to choose, are they assigned, or is it a pick it out of the hat kind of situation?
It'd probably be better to call/consider this an americanized or westernized interpretation of Gōngbǎo Jīdīng, since it is clearly made with a western palate and cooking instruments (no wok) in mind. If you want to see really traditional chinese cooking and are western, I recommend ChineseCookingDemystified which is a great little indie channel made by a man and his chinese wife, living in china, using local ingredients (though they address sourcing) and sometimes literally just walking down the street and asking vendors who they make stuff.
PS: Doesn't mean this is a bad recipe or video though!
@@TsunamiWombat Agreed. I think of it as a celebration of Chinese cuisine. US is notorious for adapting traditional Italian recipes as well.
That looks smashingly good! !
kudos for using thigh meat, that's what real Sichuan chefs use. Lots of other chefs chicken out by using breast, which is arguably easier to handle, but blander in texture.
Tried this recipe a couple weeks ago after seeing it on the show and it was so very good. Thank you ATK!
Looks delicious. 🍲 🥢 🍗 🌶. You guys work well together. 🌷😀
This would be in my kitchen pronto, but I would shop those chilies more so I can enjoy them, a Great chef, and wishing I had a modern kitchen like that!!
Chopping this chilies would be a mistake. DeArbil are very hot (and traditional) it would unbalance the dish and overwhelm the Szechuan peppercorns
@@ZippityDont I don't think they chopped. They slit and removed the seeds. I'm going to make this!
I’m loving that you added the pinyin - also some of us like the chili’s 🤷🏻♂️
Made this and it's very good! Will cut down on the chili's next time, I like heat but 15 is a bit much. Thank you
It is one of my favorite dishes. I want to eat it now! Thank you. 👍
Made this tonight. Dang spicy!
toasted
cashews instead of peanuts taste amazing
deep fried peanuts are also great
Awesome. But eat those pepper corns! Well, maybe a piece of one.
3:58 Did I hear her right?
Love ATK's takes on Asian fare 🙌
Kung-Pao Chicken is my goto at every new Chinese takeout I try. Thanks for showing us how to make it!!
This turned out just like we get at our favorite restaurant. Delicious! But 15 chilies is way too hot! Notch back to 5 for a more reasonable heat. Otherwise, 5 stars!
I like eating the chilies
Viewing again....
i adore these two WonderFull Women and this recipe.
the chilis are my fave part
Always eat the chilis! 😎
Can I make the stir-fry without tangling heat? I have an extremely sensitive palate.
It won't come close to what the dish is meant to be - that'd be like cooking Italian food without olive oil. The entire Sichuan cuisine is about the numbing and the spice.
If you're set on making Chinese food, there are plenty of other Chinese cuisines that don't rely on heat so you could look into those:
en.m.wikipedia.org/wiki/Chinese_regional_cuisine
Yes, you definitely can for this dish. Sichuan cuisine has many spicy dishes, but not all Sichuan dishes are spicy. And Gongbao Jiding never meant to be really spicy/hot. Indeed, authentically/originally, this dish should have so-called 'Xiao Li Zhi ' Wei (meaning 'little lychee' flavour). It should be slightly sweet, slightly sour and slightly savoury, not burning your tongue. Even in Sichuan, chefs usually use a medium-size dry chilli variety (Er Jin Tiao) that has a milder taste to cook this dish.
We can always cook food with adjustments/creativities, and that's the beauty of home cooking. Besides, this recipe is far from authenticity (Thigh fillets should be skin-on, Sichuan peppercorns should never been crushed, peanuts should be deep-fried, and celery should never be added, etc.).
@@zimred9609 thank you so much. I have quite a sensitive palate, and I don't think I can handle that tingling heat and numbing sensation in my mouth.
Don't eat the chilis? Sounds like a dare to me. (grin)
My favorite Chinese restaurant (now closed, doggonit) use water chestnuts in place of celery. I like it both ways.
Chinese restaurants I've been to sometimes use a combination of celery, onion, and carrot for the veg.
A place I frequented years ago used water chestnut slices instead of celery. I actually prefer it that way because they don't get soft no matter how long you cook it.
Good info. Would like to also see it done with a wok & the level of heat used with it vs. the pan used in the west. Timing is different with both. Looks delish. I will try it this way but not celery version.
Wanna see a wok, take a look at Flo Lum's YT channel...she has a beatiful one, and her recipes are great, and she's fun to watch. Not taking anything away from ATK, these chefs taught me a lot as a home cook over the years, just spreading the love...Cheers!
lol, I sat down with my plate of kung pao chicken and clicked play and this came on... Though, mine is just what they had at the chinese kitchen at the grocery store, made with jalapenos ...
Chinese black vinegar doesn't exist in the entire state of Connecticut! Uugh... still love you guys...
Use balsamic vinegar. It has a similar taste.
I'm a fan and subscriber, but this video fell short. Wish they included a Chinese chef or cook, at least to help with the pronunciation and demonstrate technique... and I get that this is an Americanized recipe, but does the Test Kitchen not have a wok?
Marinade needs one egg white Which holds the cornstarch and "velvets" the chicken. NO CELERY!! And a teaspoon of Dark Soy to the sauce.
I have ibs and cornstarch acts up my intestines. Is there a corn starch substitute that might work in place of cornstarch?
Tapica starch is also used in Chinese cooking
Potato, Tapioca, Rice Starches are available at any store now. I use Rice Starch the most. Hope that helps.
japanese powdered Kuzu root
sherry vinegar not MALT vinegar?
I'm sure this tastes wonderful, but calling this a stir fry is a bit of a stretch. Also, if you can find Sichuan peppercorns and Chinese black vinegar, you can definitely find heaven facing chilies or even thai chilies.
is it stir-fry? why are they not using wok?
how to even debone chicken thighs? 🤔
sounds difficult 😳😳😳
Deboning a chicken is fairly straight forward, see here: ua-cam.com/video/r0IEiU_-Fjo/v-deo.html but you can also buy pre-deboned thighs.
Buy them in the grocery store.
The one with the pony tail has the POW ! !
Sesame oil 🤮
I don't get the point of calling this dish by the Chinese name and having Kung Pao Chicken in paranthesis. It's not like their making this dish super traditional and this isn't China's test kitchen, its America's test kitchen. I don't even know why they put the Chinese name in the first place. Just call it Kung Pao Chicken damn it!!!
It’s a Chinese dish... does that make sense?
@@purplepoppy07 It's an American cooking show and they're making a Westernized version of the dish which most people would recognize as Kung Pao Chicken. Does that make sense?
I tell everyone Gongbao is a guy name 😂😂😂
This is a repeat.
Chef of AmericasTestKitchen i would Love to cook with: Elle
Chef of Americas TestKitchen i would Love to cook FOR: Bridgette
....... Swooooooooon.
why are you trying to teach people Chinese-American food? Stick to American food.
I ate this so I didn’t get the Kung Pow Sicken 😎
Ella looks pregnant to me on this video?
Sorry but sugar is NOT traditional in Chinese, or anyone's cooking. Refined sugar is a relatively new addition to the human diet.
EDIT: neither is vegetable fat. Animal fat would be traditional.
Lol we've been eating sugar for over 3,000 years
What? Sugar has been a thing forever
Sugar is so a thing. In Shanghai we put a tiny bit in almost everything we cook. Maybe not so much brown sugar but definitely regular cane sugar
depends on the part of the world and the type of sugar. Refined sugar, as you point out, absolutely. Brown sugar can be made from unrefined sugar however, and demerara sugar is unrefined by definition. In China, they grow sugar-cane, and they also have their own kind of Chinese Brown Sugar. Chinese brown sugar, sometimes called black sugar, is even less refined and "roughly contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder of impurities." Compare to western brown sugar: "Dark brown sugar contains about 6.5% molasses by weight and 2% total water and has a deeper color and stronger molasses flavor than light brown sugar which has about 3.5% molasses by weight and 1% total water (plain white sugar contains only about 0.5% water)."
TL;DR: China has it's own sugar, the type they used here definitely isn't traditional but then nothing about this recipe is lol
you realize this isn't a show about food anthropology, right?