Deliciously Spicy Chinese Kung Pao Chicken Recipe
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- Опубліковано 6 бер 2018
- Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations - people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies.
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Ingredients
400g Chicken Thighs
4-5 Cloves Garlic
2 tsp Sichuan Peppercorns
4 Birdseye Chilli
4 dried large red chillies
200g Onion
200g Red Pepper
Handful of cashew nuts
The Marinade
1 tsp sesame oil
2 tsp sugar
1 pinch Chinese 5 spice
1 tbsp light soy sauce
Dash of dark soy sauce
1/2 tablespoon corn flour
The Sauce
1 tbsp light soy
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
2 tsp sugar
50ml chicken stock
1 tsp tomato paste
To find the recipe for this dish, click the link below!
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- How to Make a Deliciously #chinese Spicy Kung Pao Chicken -
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"never loose your sizzle" sounds like smthng Snoop Dogg would say
Never lose your shizzle - Lee
pho-shizzle!
Facts.
My nizzle
I’m sure he’d say lose, not loose
All I can say is that I have chased a Kung Pao dish, this good for more than 30 years, never did I imagine that I’d end up cooking it myself!! So ALL CREDIT to Jeremy at the end of the day. I am new to you guys, but after that Kung Pao (Wow) I cant see myself wandering off any time soon. I will sign up over the coming days in an effort to support your honest and exceptional efforts to educate people such as me. Thank you, and stay safe.
So glad you enjoyed it! Thanks for the support!
Excellent recipe, and great tutorial, easy to follow. great job by Jeremy.
Suggest do the marinade first and set the chicken aside in the fridge before sorting the rest.
Added coriander at the end with just the heat from the wok, and used washed salted peanuts as didn't have cashews. Worked well.
Recommend use the ingredients and quantities as instructed for the wet items for sure. For chillies, garlic, (and i added ginger) do as you like. 5 spice is necessary and supermarkets should have.
I used honey rather than sugar for a gentler flavour, and in roughly the same quantity
Szechuan Peppercorn may need Asian supermarket but worth to seek out. Use pessle and mortar then suggest use tea strainer to remove the husks to leave a finer powder.
All up, great recipe and will be trying more from School of Wok
To all the people saying this is not authentic: Make your own video. He already said Kung Pao chicken is different everywhere. I'll take this dish over a lot of the "authentic" ones I've eaten. Keep up the good work!
Thanks for the comment! You nailed what most people seemed to have missed! - Lee
Have you made this recipe?
I too appreciated this version. Jeremey’s got it going on. Like the cashews instead of peanuts.
This version seems just like the ones in China I have eaten
I like all of it.
Loved this recipe. I finally tried my hand at Chinese and didn't burn everything. Your "Wok clock" and the temperature control trick is very helpful for beginners. Thanks a lot!
Glad to hear it, Arnold! - Lee
Tried the receipe today and it was amazing! Thank you for teaching it, loving your videos!
Good stuff! Glad you enjoyed it! - Lee
😊
George likes his chicken spicy!
THESE PRETZLES ARE MAKING ME THIRSTY
Burke likes his chicken spicy 2.!
Yes George does!
Your videos are great. My only comment is the music is annoying - much prefer to hear the sounds of your cooking and sizzling rather the music constantly fading in and out. Great recipes none the less!
Thanks for the feedback! I will take this into consideration for future videos - Lee
I really enjoy watching this guy. Very relaxing. Have the same comment about the background music as well.
Very good dish
Don't listen to this guys. I like the music. They are making a big deal over nothing.
I also like the music didn't at first but it actually goes with the videos
Don't mind some of the insensitive comments they apparently don't know anything about cooking. I've been cooking for 30 years and was taught by mom. You're doing a great job with the video and offer a lot of
great tips. Thanks
Thank you, Andrew! - Lee
I agree and the recipes from School of Wok are great except this one is just wrong. Kung Pao uses peanuts and NEVER uses cashews for one thing. Second, never use hoisin sauce and tomato paste that ruins it for me. Chicken stock makes it way too watery. You want THICK sauce so if I made this recipe, I would have to add a lot of corn starch to thicken the sauce. Again, I have tried recipes from this channel and they are great. Just not this one.
Agreed!
Hello... Excusez-moi, I was just wondering if you can make a tutorial on hot peppers & chilis from the least spicy used in Chinese to the hottest, and if it can also include sauces & their names it would be fantastic. I'm not a fan of spicy food, and but watching u cooking definitely makes me feel like I'm wasting more than a half of the recipe's flavour and secret so I'd really love learning how to eat spicy food by cooking it firstly with the softest chilis I had knowledge of. Love your channel, love your recipes & love you... Keep it up & take care buddy. Regards from Venezuela 😃🙋
I will add this video idea to our suggestions, I like the concept! Thanks for the kind words, have a good day! - Lee
This guy is so likable and charismatic I really like him and his recipes
Definitely not traditional, but it's suited for Western tastes.
I personally prefer the old style, more savory less sweet/tangy approach
Basically, with a pool of hot oil in the wok, fry up the dried chilli peppers with szechuan peppercorn and garlic, scallions and ginger. Then, when that is aromatic, throw in peanuts, and finally the chicken/veggies with the sauce simultaneously.
The traditional sauce is more or less soy sauce based, with a tiny pinch of sugar to keep the bitterness away, shaoxing wine, MSG, white pepper, and perhaps a bit of chilli oil. Some people replace the MSG with Hoisin sauce or do half half, which also gives it a bit more color.
This creates a much more savory, spicy Kung Pao chicken that lacks the sweet/tangy flavor that Westerners like. Fans of a REALLY authentic Kung Pao Chicken, however, love it.
This made me hungry just reading it. I’ll have to give this version a go! - Lee
"Jeremy likes his kung pao spicy" - if you know...you know...
Hello Jeremy, thank you for the amazing recipe! I did it as my first wok-dish yesterday. My wife loved it. Me too :-) Greeting from germany! Jochen
This was delicious. Best stir fry I have made at home by a country mile. Thank you for your vids. I'll definitely be trying a load more of your recipes and maybe I'm done with Chinese takeout!
Hey thanks this was awesome!!
I've made this 3 times now and it's superb everytime.
Thank you for this great and clearly taught recipe.
Glad you enjoy it! - Lee
I just made this for dinner but I did noodles with it and my usually awkward kids absolutely loved it thank you so much for all the recipes and ideas and tomorrow I'm going out to buy my very first wok can't wait xxx
Excellent! I'm glad they loved the dish! - Lee
Hi Jeremy,
That was awesome... Mouth watering...
Thanks for your easy and simple recipe!!! Cheers 😃
You're welcome, Sarajit. Hope you enjoy it! - Lee
Not many people tried this, as far as I can see. But I did today, exactly as you explained: It´s ABSOLUTELY delicious!
I´m sick and tired of people complaining about the fact that it is not exactly Chinese, Spanish or Italian: Go away! Don´t watch the fucking video then!
This guy is making fantastic food!
And Bob is you bloody uncle...
Thank you Jeremy!
I just discovered your Chanel. WOW!! I love Asian cooking and your recipes are over the top !!! Keep up the great work.
Thanks, Mike. Glad you like our content! - Lee
I just made this tonight. Exactly to the recipe but without the birds eye chillies. I stirred in 250gms Hokkien noodles at the end, then topped the bowls with a lot of chopped cold cucumber. Serves 4 with only 400gms chicken. This was superb!
I’m making this tonight but with shrimp....should be a good time! Slowly been working my way through this channels recipes. No longer a bbq only person, thank you School of Wok!!!
Thank you! Just made it and it was delicious! You made it seem so easy! Perfect 👏🏼
Good stuff, glad you enjoyed it! - Lee
I've used Jeremy's kung pao recipe multiple times and always comes out delicious! The only 2 things I altered was I used "broad bean paste with chili" instead of tomato paste and instead of grinding the szechuan peppers, I used 1/2 tsp szechuan powder . I enjoy all his recipes. Thank you Jeremy.
Jeremy, you're a terrific chef and so personable. Great videos!
Thanks! Always great to read comments like this! - Lee
@@SchoolofWok Is Lee the same guy as Jeremy?
I love this recipe. Looks correct. I hope I can do it. Gonna try it and really do my best to try to learn your awesome techniques.
Glad to find you. Awesome video, well done. I could watch these all day. By the way, the haters and the critics? Well if they've found you then you know you're doing it right.
Thank you! The haters and critics are definitely a sign that we're doing something right, we've learned to embrace it! - Lee
Fantastic recipe. I never would've thought to use tomato paste. Brilliant. It's great with walnuts too.
Thanks! - Lee
The recipe is good but your breakdown and methodology is awsome. I get so much from a single viewing as opposed to watching 3 and even 4 times other tubers to make sure I have captured what I need. Thank you
Thanks! Glad to hear it!
I've cooked many recipes of this dish and Jeremy's recipe is the crown of the Kung Pao Chicken, I use now this recipe to guide myself in to how I like Kung Pao to look like and taste. Just wonderful! You master!
Glad to hear it, thank you! - Lee
Consider myself a KungPao expert, it’s the only thing I order at Chinese restaurants. My Golly!!! The best! Thank you Jeremy!
It's very good isn't it! - Lee
You forgot. After the sauce reset the fire alarm
Great recipe , enjoy waching this vidio until I can learn how to cooking this menu , it's so intersting 😋😋👍👍
Thank you verry much for sharing this vidio
Thank you! Glad to hear it! - Lee
When I made this dish according to your recipe, it suddenly became a family classic. Thank you for this Lee
His name is Jeremy.
Never lose your sizzle...amen to that brother
Ay que rico es el kun pao chicken 🍗 gracias ☺️ estoy muy contenta de este video me encantan las recetas asiáticas ❤ te mando un gran abrazo desde Chicago Illinois pero soy de mexico
l love this recipe Jeremy, so unique and a beautiful result!! Oh and by the way the music is excellent, adds a nice touch of sophistication. Your recipe is quite easy to follow. Thank
you
Very far from traditional but it looks incredible. Gonna try this out for sure
I tried this recipe today. The family enjoyed eating it. Thank you for the recipe, Jeremy.
That's amazing Nalini, happy to hear your family enjoyed it.
Love your accent!
Looove this recipe. Made it for some friends and everyone just loved the depth of flavour and rich sauce. I like the clear relaxed way you explain what things are and how to combine them. I really like the chilled out longe music too 👍🏻
Thanks! Glad you enjoyed it
This looks really amazing! I know Chinese cooking needs to have a sizzling hot wok for the wok hei - but pls get a fan to blow off the smoke as it’s difficult to see the whole cooking process with those smoke.
Life Advice : Never lose your sizzle.
I have just watched 3 of your videos and I love ur channel, I shall be trying these dishes, subscribed!
Thanks Thomas, let us know how they turn out
This is the tastiest recipe I’ve ever cooked . An absolute staple in my arsenal now
I'm amazed ar your passion & energy! Thank you so much for sharing your take on kungpao chicken, mine will be the easier, less spicy version of yours, but hopefully as delectable!
Hope it goes well! - Lee
You don’t have to taste it, it sounds and look delicious already, thanks Jeremy.
It was very good!
It was fun to watch ur video. Ur way of describing recipe z excellent. Thanks
This is an interesting bastardisation of Kung Pao chicken. Being a traditionalist, this simply is a recipe to suit the western palate.
I don't post comments frequently, but I absolutely had to this time! This is such an amazing recipe! You have an incredible channel, you definitely deserve more viewership. I make your recipes at least once a week. Keep up the good work! ❤
Thank you so much!
I tried this 3 times and it's delicious..thanks for my family love it..
Thanks for watching, glad you liked it. - YOLO
American kung pau is like 50% peanuts.. And i love it!
Looks really yummy.Thats Okay If you can get hold of all the ingredients.
美味しそうなchicken料理食べたい🎵
Cooked it today. Very, very delicious. Thank & Greez from Switzerland
Glad you enjoyed it! - Chris
This is an entertaining channel with some delicious looking food. I am amused at the number of negative comments. Cooking is personal and subjective. Once you’re comfortable with base recipes and techniques, how the chef expresses him or herself through the food is a personal decision. Would all who proclaim the recipes wrong please direct us to your videos demonstrating the correct representations? Thank you. 🙏
I'm always glad to read comments like this, thank you for the kind words! - Lee
School of Wok thank you. Please keep cooking and posting.
We're planning on it! - Lee
Thank you for sharing your professional delicious recipes
The written recipe for this dish calls for *FOUR* teaspoons of Sichuan peppercorns. Which makes it virtually inedible. Sichuan peppercorns have a very potent zesty taste that can - and do - totally overwhelm and dominate a dish. I suggest using no more than a teaspoon in this dish.
This is the best recipe I've ever cooked, I'm gonna have ti have children for thr sole purposr of cooking this recipe for them. Sorry for the typings mistakes my eyes are still crying from the sheer pleasure of getting my palate rekt by the sichuan pepper. Instant subscribe
Haha, glad you enjoyed it - LEe
Love the simple menu's, finally i can make my favorite take aways. If I were from the UK I'd come to the school of wok :), super video's.
Thank you! - Lee
Watching this video brought saliva in my mouth. 😋😋😋
Just stumbled across your vids. Fantastic......thanks. (subscribed)
secret to making kung pao chicken unique flavor is to brown red chili first in oil under medium tempurature so not to burn too much, then add to rest of vegetables. the burnt chili flavor is unique to kung pao chicken taste.
Correct.
I thought this was a cooking video and not a music video with cooking as an aside. Stayed with your instructions because I was very interested in the dish. Please, please DROP the background music.
Watch our newer videos, no music - Lee
I cooked this tonight for the first time, Wow! It's such a delicious tasting hot dish. For me this recipe is far better than what I have had anywhere in the past. This is one I will always cook myself when I want Kung Pao Chicken. Thank you.
Excellent! Glad to hear it! - Lee
Dirk
Just tried it for the first time and it tasted great for a first time, though a had to change the hoisin sauce for black bean sauce and the cashewnuts for brazil nuts but next time I'll have all the ingredients in House, great recipe, thank you for that, I also love your videos !!!
Thanks, Dirk! Glad you enjoy our recipes! - Lee
This is by far the best channel for Asian cuisine. Fantastic presentation and the results are amazing! Thank you!
This is actually very similar to a "szechuan" chicken recipe I cook from time to time. Very interesting! And great video!
I love this recipe, so flavourful! - Lee
It looks delicious... I have to try this! Is this more of a European style Kung Pao? Every time I got Kung Pao Takeout, it came with carrots, celery, water chestnuts and peanuts instead of cashews
I just want to start cooking and eating every time I watch these videos. You make cutting up the the thighs look so easy.
You should give it a go! - Lee
this recipe is fantastic, very delicious and not too hard to make. love your vids!
Thank you! - Lee
Beautiful recipe. Thanks
Thanks! - Lee
Thanks Jeremy, I love your videos they are so easy to follow, I'm a fan of chinesse food.
I already cook an awesome "Chicken Chow Mein" everybody liked and It was one of the best that I ever tasted and I'm talking about restaurants and myself😃.Sorry I'm not bragging it!!!!!
Thank you!!!!!!
Excellent stuff, glad to hear it! - Lee
Made it last night without the sugar. Great, will def' make again...
Try adding a little honey if you don't want to use sugar! Glad it came out well though! - Lee
wow the músic is so relaxing
This guy should be famous. He's so likable.
My fav. Nothing like Kung with fried rice and a spring roll for good measure
Woah! I can literally smell it! Yummy!
Mate , great cooking vid , I am a fan but the MUSIC IS 2 much fading in & out , no offence bro but I think it's nicer 2 hear the cooking sounds , but ii am fan of ur show.
We've fixed the audio in our latest videos! - Lee
Please, we will be able to
Follow much is here your videos and instructions. If you skip the music it’s bothersome if it’s not annoying thank you for sharing your skills.
Best kungpao recipe ever. I mean, THE BEST!
Just made and it's absolutely amazing!!
would say it is rather chicken in kung pao style. :) but its looks very good +1
Amazing. Your passion exhibits all.over this video. Master chef. Thanks for the great recipe.
Thank you! - Lee
Awesome :)
Thanks! - Lee
Yum!! Thanks for the tutorial! 😊
No problem! - Lee
Great recipe. We've made it a few times in just a few weeks. It's been adopted by the family now.
Excellent! - Lee
I really like the music, may be lower the volume. Make both sides happy
Anyone ever tell Jeremy he looks like an Asian Heath Ledger? Great vid as always.
That's a new one! - Lee
I would prefer to cook the chicken first, then veggies. Just so, my veggies would be fresher, and not as soft.
Close your eyes and all of a sudden, Moss is giving cooking lessons. Try it, but be warned, you will never be able to unhear it... :D
That's the second time we've had a comment comparing Jeremy to Richard Ayoade haha! - Lee
"Never Lose Your Sizzle!" - you should have that printed on t-shirts.
Looks like a great recipe can't wait to try it.
Dude that recipes perfect. Thank you.
You're welcome!
Been watching a lot of your videos over the last few days. Highly inspirational and I definitely want to try making some dishes
Thank you, Terry! Let us know on social media when you make one of our dishes! - Lee
I once tried to make this like a year or so ago and just added the hoi sin sauce as is and it turned out terrible :D Thankfully we have UA-cam and I can actually check recipes from there... Never thought about just using the hoi sin sauce as a base for the actual sauce. Gonna try this out 2morrow I guess!
Let us know how it turns out! - Lee
Love your video..every time authentic Chinese recipe.
Thanks! - Lee
I like it so much,I gonna do it tonight for my dinner ❤️❤️❤️❤️❤️❤️
Hope it comes out nicely! - Lee