The first segment (crease) length of your index finger should be the optimum amount of water i suppose(no matter the utensil, unless one with uneven width) One should try avoiding pre soaking the rice as well.
I’d love to see an excel spreadsheet to cross reference your videos with all the different sauces, so if I bought Chinese black vinegar I could see that this video uses it and what other videos use it. This is so I can go look up your videos and cook those recipes
I made this using regular tofu that I dusted with a little potato starch and fried, and it was really good. Thank you for the recipe. It makes a nice sticky sauce that coats not only the meat or tofu but also the hot rice. Honestly, I think I could eat anything and coated in that sauce, it’s really good and it does not take that long to make. I’m a slow cook, and I had it on the table in well under an hour.
This looks so delicious, thank you very much! 😊 I am looking forward to cooking this, although I will prefer to just fry the chicken pieces regularly. Am I correct in assuming this will only affect the crispiness? Have a good day and thanks again 🙋♀️
Protip: If you are me and don't like/want the texture of whole peanuts in your chicken, add a spoon of peanut butter to the soy sauce mix. Works wonders
I made Kung Pow chicken in 5th grade with my friend Peter for a school project. Went pretty well. Parents were chill enough to stay out of it so I burned tf out of my arm trying to fry peanuts for the dish 😅 I stupidly just threw the peanuts in the hot oil not realizing it would splatter like crazy. Honestly one of my favorite memories just because my parents were NOT like that usually and were super helicopter, but for whatever reason they stayed in the living room watching football that time. -- Thanks for all the great recipes! Really liked the shrimp toast.
I've tried a lot of kung pao chicken recipes, this one turned out the best. I had everything but just ran out of dried chiles, substituted red chile flakes and dash of rooster sauce.
This is such a good channel and I‘m glad I discovered it. Thank you for your effort and passion! 😊 I have a question and maybe you can help. I love all sorts of Asian dishes and recook them, yet there is one you get in restaurants, don‘t know if it‘s just for westerners, but you have stir fry vegetables and chicken with really crispy skin on top of it and I always wondered how it is done. It is not deep fried. Do you use a Bunsen burner or prepare it in an oven or like Beijing duck? I would really like to know about this secret ☺️😊 Thanks again and have a good day 🙋♀️
Are there any substitutions you would recommend for shaoxing wine? I’d love to get some but I have never been able to find it and don’t have much time to make runs to additional stores, so I’m just curious if there’s anything else I can use until I get some. So many recipes that look amazing call for it.
dude... your rice... makes my mouth water... perfect texture....
The first segment (crease) length of your index finger should be the optimum amount of water i suppose(no matter the utensil, unless one with uneven width) One should try avoiding pre soaking the rice as well.
@@rishis4275 Honestly, I use 1:1.25 ratio
Walnut wallets
@Will057 the perfect ratio by a well-known asian chef was 1 cup rice to .9 cup water.
No crazy stuff, no yelling, no throwing, or no insults. Just a simple dude cooking up some good food
Appreciate that 🫡
Are u from an abusive household?
Yep, i instantly skip any video that throws the ingredients for dramatic effect. Such a cheesy gimmick.
Yes I really enjoyed it
Are you new to the internet? 😂@@wafIeee
I’d love to see an excel spreadsheet to cross reference your videos with all the different sauces, so if I bought Chinese black vinegar I could see that this video uses it and what other videos use it. This is so I can go look up your videos and cook those recipes
I’m gunna try to upload that somewhere in my bio! Thanks for your feedback :)
That's an amazing idea! Also, really cool to know what combination of basic sauces you can use to give a dish the flavor of a cuisine :)
that’s insanely smart, as well as including the recipe in metric and in imperial and how to scale them up for multiple servings
Black vinegar + Soy sauce (add sugar, chili oil or whatever) = dumpling sauce
Brilliant idea, I'd love this.
Look very delicious 🤤 😋
the rice looks so good🤤
Yummy.
Thank you for the recipe.
One of the GOATED chicken recipes
Best recipe shorts by far. This man is the truth!
This is the first time I see a recipe of yours I want to try that I actually have most of the ingredients for! Awesome 😊
I agree 😊
Looks good and also really easy to cook. I'll definitely try it tomorrow 😋
Lmk how it tastes :)
You make it look so easy
I could smell this through the screen
It's wow,I tried cooking it, so delicious, loved it with sticky jasmine rice ❤
Oh God that looks delicious I love kung pao chicken
Very delicious
Good day I'm new friend nice I like this very interesting recipe perfect great sharing my friend
DELICIOUS YES PLEASE LOOKS SOOOOOOO DELISH
❤ I love king pao chicken so much 🎉
Mmm looks delicious 😋
Excellent hayeche video ta
I loveee your recipes ❤❤❤
Looks delicious
I Love it 🍀❤️🍀
Thank you
Looks delicious... recipe please 🙏 🙏🙏🙏
Looks great!
These food serve into sizzling plate..
looks so tasty
2nd video of yours that I'm watching and your stuff looks awesome yet really simple.
Lovely❤❤
Many thanks! Awesomely delectable!😢😮😅😊
I love this. you make cooking less intimidating. I'm going to try to make this.
I had kung pao shrimp last week this looks good
My favorite ❤️
Tried this recipe. It was amazing ❤ much better than takeout.
I always throught it's more difficult to cook , now I can try to make it too 😊
Chinese stir fry recipes are always one of the easiest to cook!
Amen!!
Oh wow I actually have most of these ingredients at home for once! I'll definitely give this a try
Can you give ma alternative to sugar?? This looks delicious
Aaaaaaand... Right into the "Recipes" playlist
Thank you
Yes Sir
😋😋😋
Can I substitute the sugar with stevia ?
i like it
The description says “chicken black vinegar” not “chinese black vinegar” I was kinda confused because how can a chicken make black vinegar
LOLLL sorry I made a mistake!! Ty for catching that
Youre telling me, that a chicken made this black vinegar?
I stumbled on your channel looking for a dandan noodle recipe and i love all of your videos! Easy to do and looks delicious 😋
I made this using regular tofu that I dusted with a little potato starch and fried, and it was really good. Thank you for the recipe. It makes a nice sticky sauce that coats not only the meat or tofu but also the hot rice. Honestly, I think I could eat anything and coated in that sauce, it’s really good and it does not take that long to make. I’m a slow cook, and I had it on the table in well under an hour.
Sarap
Oh I want this over some lo mein, great stuff
need more green onion and peanuts❤
Looks doable. 💪
Just made it, not dissapointed, will make again. This, Oyakodon, and Arayes top 3 recipes so far
Thai crispy pork หมูกรอบ
👍👍👍
I never thought I’d see anyone make kung pao chicken at home
When do you add the peanuts?
Congrats on the sponsor!!!
Could you add the transcription of the ingredients, please?
This looks so delicious, thank you very much! 😊 I am looking forward to cooking this, although I will prefer to just fry the chicken pieces regularly. Am I correct in assuming this will only affect the crispiness? Have a good day and thanks again 🙋♀️
Do u eat the dried chillies too?
😲😲😲😍😍😍🤤🤤🤤
🎉🎉
Protip: If you are me and don't like/want the texture of whole peanuts in your chicken, add a spoon of peanut butter to the soy sauce mix. Works wonders
🤤🤩
I made Kung Pow chicken in 5th grade with my friend Peter for a school project. Went pretty well. Parents were chill enough to stay out of it so I burned tf out of my arm trying to fry peanuts for the dish 😅 I stupidly just threw the peanuts in the hot oil not realizing it would splatter like crazy. Honestly one of my favorite memories just because my parents were NOT like that usually and were super helicopter, but for whatever reason they stayed in the living room watching football that time. -- Thanks for all the great recipes! Really liked the shrimp toast.
What oil? And are the peanuts raw or already roasted?
Nice!!! I usually use cashews instead of peanuts and add bellpepers to the stirfry, but otherwise i cook it exactly like you
Looks like a solid kung pao with no Szechuan. Thanks dude!
Will it still taste good without peanuts?
Dang it's 1am snd now I'm hangry 😂 looks so good 🤤
is sugar able to be replaced with any artificial sweetener? diabetic and would like to cut the sugar if possible😔
Yessss you can :)
is there a possible alternative instead of using wine?
Can you make bourbon chicken
I've tried a lot of kung pao chicken recipes, this one turned out the best. I had everything but just ran out of dried chiles, substituted red chile flakes and dash of rooster sauce.
you should share recipes description ❤❤
He did, it‘s in the description 😊
This is such a good channel and I‘m glad I discovered it. Thank you for your effort and passion! 😊
I have a question and maybe you can help. I love all sorts of Asian dishes and recook them, yet there is one you get in restaurants, don‘t know if it‘s just for westerners, but you have stir fry vegetables and chicken with really crispy skin on top of it and I always wondered how it is done. It is not deep fried. Do you use a Bunsen burner or prepare it in an oven or like Beijing duck? I would really like to know about this secret ☺️😊 Thanks again and have a good day 🙋♀️
what can i substitute the black vinegar with? rice wine vinegar?
Can you make adobo from philippines?
Is there any substitute to the wine?
Kung Pao chicken absolutely needs Sichuan pepper for its fragrance and slightly numb tip of the tongue! ;)
Still my all time favorite! I replaced peanuts with cashews and added oyster/plum sauce as my base. KPC is ridiculously good!
Good recipe, I'll try it, but no peanuts for sure.
oooh
So if we add sugar to the sauce, it essentialy becomes general Tso's? Looks good.
No, use coca cola. It's much better.
They way he slid in the sponsorship bro, golden
We can replace chicken with mutton or beef .. can we???
What brand is the knife?
Could you post the recipe? I've always wanted to make this at home
Check the description, the recipe is there.
Click the 3 dots in the upper right hand corner and then click on description for the recipe
@@shazie1436 Thank you I didn't know that either!
Recipe in the description!! :)
@@derekkchenThanks! 😊
So little time for marinating, hayaa...
Looks yummy tho
What can I use as a alternative for shaoxing wine
Where can I get full recipe?
Some parts of China they cook it with carrots and cucumber 😊
Are there any substitutions you would recommend for shaoxing wine? I’d love to get some but I have never been able to find it and don’t have much time to make runs to additional stores, so I’m just curious if there’s anything else I can use until I get some. So many recipes that look amazing call for it.
My favorite local take out uses zucchini in the king pao and i really enjoy it. Ever had it sevred that way?
you made so many recipes that i had to make a playlist so i can find them easily 😂
BUSSIN
What kind of dried chillies did you use?
Any chili will do, as long as you can handle the heat. Dried chili flakes would be OK too, I think.
Hey mang! Thats a cool knife. Is there a promo code for you so you can get paid too?
Where do i find a spoon like this? Like this shape...
Johnny Cage: "Kung Pao my man".
Kung Lao: "I'm done correcting you Cage".
Never thought of having a spoonful of rice with a piece of chicken... might try that.