BETTER THAN TAKEOUT - Kung Pao Chicken Recipe
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- Опубліковано 12 лис 2019
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Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 1 lb of chicken breasts
- 1 tsp of salt
- 1/2 tsp of onion powder [Amazon Link: geni.us/mLhJnr]
- 2 tsp of Chinese cooking wine [Amazon Link: geni.us/ukDAkMQ]
- 1 egg white
- 1.5 tbsp of cornstarch
- 2-3 tbsp of cooking oil
- 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link: geni.us/8ASk]
- 1 tbsp of light soy sauce [Amazon LInk: geni.us/GpEzck]
- 1.5 tbsp of black vinegar [Amazon LInk: geni.us/OWWv]
- a handful of red dried chilies [Amazon Link: geni.us/aHgr]
- 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link: geni.us/Gw7LP]
- 1 tsp of dark soy sauce [Amazon Link: geni.us/LOzao]
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts - Навчання та стиль
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PRINTABLE RECIPE - soupeduprecipes.com/kung-pao-chicken-2019-version/
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I'm asking for your Wok for Christmas ;)
Can you also say the Chinese name of the dishes in your videos or put the pinyin in the description? I want to learn the language through the delicious food. Thank you!
Enjoyed your video very much :)
空炮鸡丁和风味茄子是我最爱吃的中国菜😍
亲请教我们怎么做风味茄子🍆🙏🏿😊
😎🤟❤️
Hi there! If I order from the european website a wok, from which location/ country the wok will be sent? This due to import taxes. Thanks😃👍
No stupid music in background!
No over acting!
No dumb jokes!
Just good straight forward cooking!
I love it!
Especially love the no music.
Steve Brown, I couldn't had said it better, especially the annoying soundtracks. I've shunned otherwise good and informative videos, because I just couldn't withstand the piainful and insuffereable "frills", especially the soundtrack. I'll nver understand why people bother with such nonesense. Not to mention that it's kind of condescending to the listeners, sending a message that "they have a short attention span." Anyway, this young lady makes great videos with great recipes. And they are perfectly comprehensive.
Agree 100%!
All the dumb jokes are in the juvenile replies. Everyone thinks they’re a comedian and just end up proving why they sell insurance or sweep floors for a living.
She's so cute with that little articulate voice.
PLEASE don't ever change the way you make your videos. Simple, easy to follow, step by step. 🙂
Yes. Classy, simple, straightforward presentation. At the end of every single one, and she serves herself, I just want to dive into it with my mouth wide open!
This is highly superior to the first recipe. I made it tonight and not only was it better than takeout, it was better than what I have eaten in restaurants in Chinatown, NYC. Thanks, Mandy.
Wow, that’s great! Now I have to make it for myself!
I've made velvety soft Chinese chicken for the first time in my life. Ive given up on stir frying because the texture is never like take out. Not any more! That cornstarch and egg white trick really works. It even worked with tapioca starch. Can't wait to try this velveting technique with other meat types.
I really like your channel. Your attention to details is really helpful
Thank you
You can also soak the protein in water with a couple tablespoons of baking soda for 15 minutes. Rinse thoroughly before using. Makes chicken and beef super tender.
I'm so impressed with Mandy's patient, step-by-step explanations and cooking techniques. I love this cooking channel.
awesome
She is so charming and the food looks great!
Totally agree all of you. This woman deserves a tv show. Way better than most, and easily as good as the best ones.
@@epiphanydrums5427 I think there are people on UA-cam who would rather do this and not have to put up with the network idiots ruining their show. She can keep doing just what she's doing ...
William Potter ...Well I sure hope she does continue on UA-cam, but don’t rob her of the compliment. She deserves all the rewards and accolades that come her way, and shame on anyone who would deny her of them. I’d tell you to mind your own business if it was me that had such an opportunity. And ...I’d laugh at you all the way to the bank🤣
I like the little history lesson of the dish.
It is so important!
Where do we begin? We have taken up Chinese cooking during the past months of Covid confinement. The videos have been super helpful, allowing us to create some wonderful meals. We purchased the carbon-steel wok which has not disappointed. It's a really good wok.
I wanted to comment on Kung Pao chicken specifically because I think there might have been an error in the recipe. A Tablespoon of Sichwuan peppercorns simply over-powered this dish. Our mouths went numb. As I took in a breath, I thought I had consumed something cooling/citrusy. It was the strangest thing ever! There were no other tastes to be savored. The peppercorns in that amount wiped out any other flavors. Maybe a word of caution is in order here. Maybe a much smaller amount would have been pleasant to eat. All the other ingredients were perfectly normal and seemed like they would make a delicious dish. I thought it was important to comment.
I agree with you. I have the same reservation. I think a teaspoon or even less of Sichuan peppercorn is enough.
I can't believe how good this is! I've made it three times in the last two weeks. I'm starting to experiment by adding vegetables now (bell pepper, celery, mushrooms, etc.) and it's still just as amazing.
Try swapping the chilles out with green chilli super good.
Try red bell and water chestnuts.
@@coleman707 You know, I've sort of dumbed this recipe down, cause it's kind of complicated (I've been meaning to re-write the recipe to make easier to follow). But I think I will get back to the original plan tonight. But with your suggestion of red bell pepper and water chestnuts. I have both in the fridge. Thanks for the suggestion.
At what point do I add the veggies for the best result ? Same time as the onion and peanut ?
@@Aves83Zebra It's not too critical. I would probably cook the chicken and remove, and then add the vegetables (the ones that take the longest to cook go in first, but again, not critical), then add the chicken back in when the veg is ready. Then sauce it.
I have been cooking 'Chinese' food for over 20 years. Now I realise that I know very little! Your recipes and explanations are so calm and real and fantastic. I salute you! I cooked your sweet and sour recipe last night, with chicken. Heaven! In my Kung Pao chicken, I use yellow bean sauce and cashew nuts. Thats a Deh-Ta Hsiung recipe, btw. He, also, is a very good cook.
I have been looking for this recipe for years after first trying it some 35 years ago here in Taipei, Taiwan. I will gather all the ingredients and give it a try. Many thanks, Mandy!
I made a couple tweaks, but this is the only recipe I’ve found online that I’ve made more than once. Every recipe I’ve tried has been edible, but I always looked for something better. I personally add one bell pepper to mine and remove most of the seeds from the chilies, but I love this recipe. Just had it again tonight which is why I’m commenting. Thank you
Very well explained and easy to make. Thanks for sharing ! My mouth was watering too ;-)
Here's a little secret only a few people on the planet seem to know. The hottest part of the chili fruit are the white inner partition walls and then comes the pulp. The seeds contain neither aromatics nor any hotness. They are as hot as your fingers when you touch the pepper due to the fact that they are in direct contact with the partition walls where most of the capsaicin is produced. I have no idea why 95% of the people think that the seeds are hot, but it's definately a myth.
I'm not sure what focus you have in mind in what you are doing - I would think cooking - but I'm really impressed with how you are succeeding not just in the cooking dimension of what you are doing, but so many others. You are increasingly do a great job visually and in the organization of how you are communicating your recipes. I really enjoy each one of your posts.
I've been cooking this a lot during quarantine and I've been told it's the best dish I've made so far. Thank you for the awesome instructions.
How did it come out?
Did you add as many dried red chilies? How spicy was it?
I know it’s two years later, but I hope you’ll aporia comment. I made this recipe last night and shared it with my neighbor. We loved it! It’s a little spicy for our taste so I’m going to make it again in a few weeks and cut down a little on the spice, but it was still so flavorful and delicious. Thank you for this channel! Mongolian beef is next!
Hi Mandy, thank you for your amazing recipes and super helpful videos! I’ve been cooking since I was a kid and have always loved Chinese food but resisted cooking it for myself because many of the ingredients were things that I was unfamiliar with and living in NYC it was just easier to go to a Chinese restaurant. But, after finding your channel, I’ve made several of your recipes including the Orange Chicken, Mapo Tofu, Egg Rolls and the Kung Pao Chicken and I’m amazed at how easy they were to make. I have all the ingredients you recommend stocking in your kitchen and will be making homemade Chinese food every week! Thank you!
This a TOTAL HIT!!!❤️ Tender chicken and slightly crunchy, juicy veggies. THANKYOU
I just made this recipe in my new Souped Up Recipes WOK and it was outstanding. Even my wife who doesn't like spicy foods and my 8 year old liked it. As others have commented, I reduced the amount of the peppercorns and kept little of the chili pepper seeds (I used nowhere near the quantities demonstrated in this video for example.) I used all of the brands of the ingredients Mandy recommends in the description and it looked and tasted a lot like PF Changs only spicier. If you are on the fence about ponying up the $150-$200 you need to equip yourself with the tools she uses to prepare this and her other dishes, don't hesitate. I have no regrets! Thanks Mandy for such great recipes and awesome videos!
Congratulations on your cooking journey!!! It sounds like such an amazing and rewarding experience for you and your family. I'm so happy for you!! 🥰🥰
How much did you reduce the peppercorns? It seems crazy much.
@@aarontooth I have found this depends mostly on how much chicken you have in the WOK but I'd say a teaspoon, maybe a smidge more. I also recommend getting a morter and pestal so you can grind the peppercorns thoroughly. Chopping them with a chef's knife did not crush them enough for my liking. It really is a fantastic recipe and I am waiting on my next shipment of dou bang jung(sp) so I can make another batch. I like to add celery and spicy peanuts and I have found that is keeps well in a vacuum sealed bag in the freezer which can easily be reheated in the wok or a skillet.
I love how you explain every ingredient and the science behind what it does to the dish- excellent, thank you!
My great grandma is Chinese and my grandma is half black born in Jamaica and Chinese. I’ve been trying to connect with my Chinese side as much as I can. Thank you for your videos
I just made this recipe tonight and it was very delicious! I always have to cut back a little on the red peppers and sichuan pepper corns from what Mandy puts in, but her techniques and ingredient combination are always so delicious. Thanks for sharing your great talents with us, Mandy!
Thank you for the background history of this dish. You are a good teacher.
As always, you inspire us to get in the kitchen and Live! You are a remarkable young lady with a true gift for teaching. I think it comes from the fact that you care about others. Thank You !
Definitely going to try this recipe. Mandy got my attention when I followed her recipes for string beans and chicken chow mien. I love her explanations and technique.
I cooked this recipe tonight - it was AWESOME!!!!! thank you so much for sharing :) I love your channel, smile, enthusiasm the quality of your videos.
Love the historical references, detailed explanations and tips, and it is not unpleasant to listen to. I gotta try this!
Wow, Mandy's play-by-play for making this dish is truly fantastic. Also, you're not only teaching us about the history of the dish but giving one practical information regarding the carbon-steel wok too. Thus, this dish is definitely moving to the top of my list and I cannot wait to make it. Bravo!!!! 🙏🏾🙏🏾
To say that this is better than takeout is a massive understatement. Thank you so much for this wonderful recipe and your fantastic guidance in the technique of making it.
This looks impressive. I can't wait to try this recipe out!
Tied the recipe. 1tbsp of Szechuan peppercorn is overkill. It was so overpowering that it was impossible to eat. It is very strong ( not spice) ingredient. I would advise to use half tablespoon
Mandy's English is very good. I enjoy knowing that this dish is authentic Chinese and not Americanized.
I cooked this tonight after buying and using some of the ingredients for the first time. There is still a festival of flavour in my mouth.
Absolutely delicious.
This is probably one of the best presented and clear cooking videos I have ever seen.
Oh my gosh!!! I love you Miss Mandy!!!😍 Kung Pao Jiding is one of my absolute favorite dishes when I lived in China 🇨🇳 for about 7 years... Now that I moved here to the USA 🇺🇸 I really miss authentic Chinese cuisine... I’m so glad I found your channel and can now learn how to make these food myself!❤️
Also, thank you so much for all the information you share with us in your videos... From the history lesson to the specific ingredients and where to get them... WOW!!! Love love love all of it!!!🤗🤗🤗
I made the mistake of watching this before breakfast: now I have to break out the wok and rice cooker instead of scramble eggs. I love this girls videos.
Back again to this vid. I’ve made this probably 20 times and it’s perfect. I just add a few more veggies like maybe some thin sliced carrots or nuggets of bell pepper for color. I like it spicy so I go with even more chilis. The doubanjang makes all the difference with a complex fermented flavor that rockets this recipe ahead of all the other boring brown sauce versions. Souped up strikes again with a 10/10 dish.
Made this last night, and it came out really well! I added some green bell pepper mostly for the color and taste, and it worked out well. It was great to enjoy a new taste from my kitchen. Thanks for the clear recipe and instructions, Mandy!
I can’t wait to try this, thank you for providing amazon links. My mouth was watering throughout the vid.
...I love these wok vids...and am obsessed with my wok from y’all...it’s so fun to shop with the mindset “ooo I could put this in my wok”...thx for all the inspo Mandy...
I just made it, and it’s absolutely delicious! I love the bright, citrus flavor from the Sichuan peppercorns. I love how the garlic and ginger add their own brightness and sweetness to the dish. The brown sugar is a very nice touch, it balances the acidity of the chile peppers. It’s a symphony of Asian flavors in my mouth. And it’s miles better than fast food! Wow! Thank you!
I love watching the cooking as much as I love watching the cook show us enjoyment when they eat a dish of what they cooked. Thank you again Souped Up Recipes^^
I'm so impressed with you, your presentation and you're so easy to listen to. This recipe was a lot easier than I thought it would be and thank you for explaining the ingredients we may not be familiar with and providing links where we can purchase them. Great job! Thank you very much.
Just started following. This was easy to follow and looks really good! Thank you!
One of my favorite dishes of all time! Thanks for sharing!
Made this exactly as shown. Perfect! Mandy is excellent I’m her all her videos. She has changed the way I cook now, Using her wok everyday.
I made this today!!! I put a third of the called for Sichuan pepper corns... it was nearly inedible because my whole mouth went numb. I love the flavor it was so delicious and fragrant. You should reduce the amount of peppercorns you have in the recipe or put a note to start with a small amount.
Agree with the Sichuan pepper! I made it with 1 tbsp…bad idea. It became poisonses -peppery bitterness numbness
You have to mince them finer and cook them longer to mellow it out.
I love Chinese food. I'm starving now!
C. Braga me too
Loved this recipe. You did a phenomenal job at breaking the recipe down in a way that lets us layman to easily understand and execute. Thank you 🙏, 10/10, 5 ⭐️’s
I got to make this one today. Wow... so amazing. I did scale back on the heat because I figured I can always add more but I can't take it out once it's in. It was just perfect. I am using the wok I bought from your link as well, and nothing stuck at all. I am having so much fun cooking your recipes and telling everyone I can about your recipes. Again, thank you so much for sharing all of these amazing recipes with us. Everything I've made from your recipes has truly been a huge upgrade to my diet.
Every recipe I have tried is amazing. Just discovering szechuan peppercorns is life changing. Please continue to post new recipes!!!
I made it. This is one of the best dishes I’ve ever had 👌🏻 and surprisingly easier than I thought
One of my favorite dishes, thank you for your gentleness
I've only got into cooking since lockdown and your videos have been an amazing help, I made this for my dinner last night and it was the most delicious thing I've made so far!
I did it. I made this tonight. The family really enjoyed it. Next time I make it I will grind the peppercorns as fine as possible. I added a touch more black vinegar and oh yeah! It gave it a little zing. Mmmm Thankyou for a lovely recipe.
I LOVE this channel. Your dishes look absolutely delicious and your directions are very clear and to-the-point. Thank you for all your hard work. Have you written or do you ever plan to write your own cookbook? I'd buy it in a second.
My wife is a Beijinger. She is also, like you, an excellent cook. Thank you for sharing your recipe. My mouth was also dying to try your Kung pao. Also, i liked how you explained the purposes of different ingredients. Helps me to understand how the different things balance or enhance flavors and aromas...Thanks Mandy.
SO GOOD! My husband is over here practically besides himself loving this dish! THANK YOU!
I was craving this today when all of a sudden you popped up in my suggested videos! Can’t wait to try it!
Your recipe looks really good. What's interesting about it is that it doesn't have very many veggies. In U.S. restaurants, most versions I've had have a combination of onion, celery, and carrot in addition to the chicken.
I've cooked the Kung Pao Chicken recipe a couple of times now, and it just keeps getting better and better! We absolutely love it. Thanks so much for sharing the recipe!
This is food I really enjoy in really easy to follow instructions and I love the way your accent has a wonderful melodic quality. You’ve definitely got a new subscriber in me.
That looks so good, my mouth is watering now too! I can't wait to try it.
I made this today! I tripled the recipe, and next time I will cut down the salty ingredients back to about one third (salt, Dou Ban Jiang, and light soy sauce). Very different flavor profile for my tongue due to the authentic ingredients. I appreciate being able to taste them and try the recipes.
True. It is a bit salty. But what struck me more was how numb my mouth went cuz of Sichuan pepper. I don't really like the feeling. Next time I will either omit or reduce it a lot. Otherwise it's indeed better than takeout. Very delicious.
Made this again last night and still one of the best things I've ever cooked. Thank you!
Got the ingredients needed, made this last week. Best I have ever had. Totally different that take-out and worth the effort.
after cooking this atleast 5-6 times , and watching 10 times to learn little tricks I finally got it. It really is just as good or better than takeout. for anyone who is like me and struggled with the sauce , you really need to cook it at a looooow heat , the directions are perfectly stated, dont give up this is life changing. i was afraid because my bean paste was different and was "pixian" style and a cheaper brand "lee kum kee" but it dosent matter. if your sauce is too thick or it taste wrong, i would 100% say use less paste for me 2 tea spoons was perfect , if you cook it enough you can see what you need to add or subtract to get it right, the vinegar/soy are dangerous I would expirement there too. i really feel like this sauce and recipe would work perfectly to create mapo tofu aswell. lastly thanks to the creator of the video, when i saw this video and the ingredients I knew that this was no joke other people dont use the bean paste and without it this could never be as good, im so happy and grateful you actually gave the real recipe unlike other people who give shortcuts and dont want to give out their true secrets to great food.
@Bobert Wiltshire Id say from experience if you used too much paste it would be thick and you would know. The vinegar and soy are for sure super dangerous and I only used a splash of the vinegar and maybe 1 tablespoon of regular soy and thats it. using 2 different kinds of soy seemed like too much for me
Made this for dinner tonight and holy crap it was SO GOOD but it was incredibly spicy. I have a high heat tolerance but even to me it was intense, to the rest of the family it was borderline inedible.
Highly recommend that if you make this for non-spicy pros: Keep the dried chilis whole and take them out just before eating. Should give you the flavor without the intense heat.
Mandy uses too many dried Chilli's for us Western wimps. Cut by one third.imo.
Thank you for this
Yea this recipe was horrible and the ratios were completely out of proportion.
I love the red peppers-they weren’t the problem for my western palate. (I love Thai-hot food, for example.). The Szechuan peppers were the problem with the balance for me. The 1T probably should have been 1t with my just-bought supplies.
Thanks for the tip. I love spicy but my family is far less tolerant.
Your soft but confident voice really got my attention! I watched till the end. I love this dish and I will cook soon. Thxx
This was such a beautiful recipe that tasted heavenly. Thank you so much for sharing. Had tried making Kung Pao so many time before but never tasted this authentic. Simply awesome.
definitely trying this. one of my favorite dishes. I could eat it every day. LOL
Im so old that i remember when General Tso's chicken was just Lieutenant Tso's chicken
I am so old, I sailed the Dead Sea when it was only sick.
That's so funny, the last time I heard that, I fell off my dinosaur.
Huh
Im so old, i remember private tso.. He always could cook though.. Especially t rex.. 😂
😂🤣
Made this recipe today and it turned out amazing! Added extra garlic, zucchini, water chestnuts, and broccoli. Yummy! Thank you so much for posting
One of my favorite dishes, thank you for the post!
I have all the ingredients in my refrigerator and pantry. I’m going to make this tonight! Every time I made a “Souped Up Recipe”, it comes out amazingly! Many thanks, Mandy. And I am a HUGE fan of your carbon steel wok! It’s seasoning very nicely now!
Jamie Roberts great 👍
I Am Thyda Cooking it was SOOOOO GOOD!
Jamie Roberts yeah my friend
I made this last night and I have a warning for all of you people out there that are not used to spicy foods:) I know my family is wimpy...we use mild salsa for petes sake so I only used 4 small red chili peppers and removed the seeds. My husband threw up b/c he accidentally ate a tiny pepper and it was burning him from his throat down to his stomach. My eyes were watering and my son ran for water. I usually only use chili flakes in dishes like this but wanted to go for it this time....that was a mistake. If I had used the amount she used we would have had to go the hospital:) It's a really delicious dish and I ate mine just fine....just take care the first time you make it so that you can enjoy it. I am definitely going to make this again! Also I use white wine for cooking instead of chinese wine and I used a variety of peppercorns instead and the taste is still amazing.
fyi, water is really bad to "cool down" spicy food.. use fats or sugary stuff like milk or cocacola (without the fizzle)
LOL! I love your reaction to this dish with the hot red chilis!!! That's not being wimpy--It can be a shock to eat something that hot if you're not used to it. I like food cooked with hot peppers, but I like them put into the dish whole, so I can pick them out without that trip to the hospital happening. Thanks for the warning. :D
Hi Mandy! I just wanted to say thank you yet again for another delicious recipe! I've tried five or six of your recipes and all of them have been delicious!
I love your UA-cam channel, new subscriber here! This is the first to see any kind of Chinese recipes. Will give this a try. Thank you for linking to the products you use!
Just made it, and it's amazing! Too much pepper for my taste, so I'll adjust that the next time I make it. Definitely worth trying! Thanks for the recipe!
UPDATE: I made it again, two days in a row :D
LOL OMG!!!!! LEARN A NEW DISH....SESAME CHICKEN HOW'S THAT? 😂🤣🤣🤣🤣
It was too much pepper for me as well. Next time I’ll used 3/4 tsp of pepppercorns because I could not taste a thing in this dish with all the numbing and tingling from the peppercorns
@@chloe_aku to be honest I just had to get used to the taste, now I put as much as the recipe calls for :P
@@przemysawr3058 no offense but I don't believe you.
I've eaten in many legit Sichuan restaurants, in both US and China, and I've never encountered a sauce-based dish with anywhere near this amount of numbing. Even once I acclimate fully so it isn't overwhelming, I still can't taste any of the other flavors in the dish because it's just to peppery, even ignoring the numbness.
@@aarontooth I mean we all have a different tolerance for spiciness in our food, for me 1 tbs is fine
I just made this recipe and I Am BLOWN AWAYyyyyy!!!! For years I have tried soooo many Kung Pao recipes but could not find the right one until NOW! This recipe is the EXACT recipe I’ve been searching for!!
Thankyou Mandy, you’ve just made my cooking dreams come true! 💖💖💖
Did you use exactly the same amount of Sichuan peppercorns and red peppers that Mandy used?
I cook Chinese and just found this channel. Very good instructions, keeps it simple, and explains about the wok.
OMG thank you so much for this video! I’ve just made it for my husband and I and we loved it! It is in fact better than takeout y’all
OMG thank you!! There was a restaurant I had this in and it was amazing but it closed down and now i can make it at home thank you :)
That's what happened to my restaurant too. Here is my comment to our wonderful Chef at SoupedUpRecipes ...
Thank you for showing us how to make this. I really love Kung Pao Chicken, but my favorite restaurant (by me) went out of business. They have lower quality of food, started charging too much, and got bad employees who didn't care about customers. So, they went out of business. But, now, I will try to make it myself, because my Mom is disabled, can't get out of house, so it'd be nice to make it for her to let her remember what that restaurant's takehome was like. It was good until new people took over and started wanting money (instead of caring about the business). But, you're the kind of person who isn't like that and will just keep your standards high. Again, thanks for the recipe. New to channel but I am subbing.
You can do anything at home!
I'm secretly drooling at that wok of yours. I love the Mala tang in sichuanese food. But since I am allergic peanuts, I made your recipe with cashews. Worked really well. I didn't have onion powder, so I added a bit of Uncle Roger's favourite powder to the marinade.
Thanks Mandy - I’ve just tried this recipe (and have tried a few of your other recipes before) and can definitely say the flavours are spot on and delicious!
That looks amazing, I can almost hear the fragrance that comes out of those spices
G'day Mandy, I really enjoy your today's recipe, it's so good! If I have the good ingredients for it, I would make it and try it for sure. Thanks for sharing! 😉
Jade Cummings I enjoy her too
Whyyyy am I watching this as I got to bed! Now I'm freaking hungry as hell, but I have to go to sleep.
The most authentic Chinese food I’ve seen, beautiful
I just made this for the second time and it is fantastic! I googled velveting and found that I could velvet the chicken the day before which made it easier and faster to cook on the day I wanted to eat it. The meat sat for two days covered in the fridge before I made it and worked out beautifully! I added diced yellow onion, bell pepper and poblano chiles, cooking them until soft after removing the chicken, then removed them and added them back along with the chicken just as described in the recipe. Great recipe Mandy, thank you!
This is my favorite Chinese food to eat!!! Can’t get enough MMMM.
Bobby Montenegro I love it too.
One thing stands out to me: most Chinese restaurants in my area dump a TON of celery in their Kung Pao, probably a cheap filler imo. I'm really diggin this scallions instead. Thanks!
Oh, I'm missing that celery!
We just made this recipe and it was fantastic! This was my first time trying Sichuan peppercorns and it was so exciting! I don't know how else to describe them. Thank you so much! I'm excited to try more of your recipies!
Hi Mandy! I tried this recipe today.. and it was lovely!! Your technique was different from the 50 other recipes on UA-cam, the chicken came out very moist :) Your patient way of explaining is the best!
Can we just appreciate this cooking channel was so easy and helped us
I made this recipe (expect that i realized i had run out of Sichuan peppercorns after i already started cooking) and it was such a success!
Absolutely AMAZING!! Thanks for sharing this great recipe ❤️ subscribed and definitely making
Not sure how I just found this channel, but I LOVE it, and I'm obsessed with all the recipes. just bought all the ingredients from your amazon links and going to try it this week - can't wait!
Just made this and thinned out the liquid and made it into a soup. Entered the soup into a contest. Came in second place out of sixteen entries.
How did you thin it out?
g wagon I added some extra chicken stock using Better than Bullion paste. Since the Kung Pao had oyster sauce, hoisin sauce, and chili paste I add more of each to keep the same flavor. This way it didn’t diminish the flavor of the meat and vegetables.
Congratulations! Great idea.
Entries
Dan Slotea yup! Fixed it. Thanks!
Thank you Mandy for another wonderful video. As soon as I have enough money I will be buying your wok. You have inspired me to cook more Asian cuisine.
cooked it for the first time, was surprised how good it was! very delicious and the chicken is very tender.