Woo Can Cook | PF Chang's Kung Pao Fried Chicken

Hello! Hi everyone, Wesley here. Today we’re diving back into our series dedicated to classic Americanized Chinese cuisine with a look at the Kung Pao Chicken from PF Chang's. For those new to the channel, in this series, we have been deconstructing classic dishes from Americanized Chinese cuisine (including now, a whooole bunch of stuff from PF Chang's), then seeing what they might look like when reconstructed through the lens of more traditional wok cooking. Kung Pao chicken of course is not an unfamiliar sight on this channel, some may recall that we took our best shot at the Panda Express kung pao chicken last year, as well as our own version done on a 200,000 BTU wok burner a few months back, too. Its concept is not a particularly complicated one, kung pao chicken is essentially a stir fry featuring a wok seared piece of chicken and crispy flash fried vegetable.
As with most stir fries, the vegetable element can be toyed with a bit to accommodate whatever happens to be in season, but by definition kung pao chicken MUST contain one element, which of course is a wok fried peanut. And make no mistake, it is not kung pao chicken without peanuts, so we'll absolutely be touching on exactly how to dry toast a raw peanut for a stir fry. What is particularly unique about the PF Chang's kung pao chicken however, is that in lieu of the seared and flash cooked chicken thigh that we more commonly would use in most versions of this dish, today we'll instead be breading our chicken in potato starch, then deepfrying it to crispy, craggily bite sized pieces. So! This essentially means that we'll be using my favorite double breading technique with our chicken to create what is essentially a japanese chicken karaage...kung pao chicken, which is, very interesting. Hope you try it.
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Music: Woo Cooks Beats (lofi beats to cook to):
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TikTok (short recipes):
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RECIPE (written version):
www.woocancook.com/pf-changs-...
0:00 Hello Hi Everyone!
1:45 Mise En Place (veggies)
3:15 Mise En Place (glaze)
4:11 Mise En Place (aioli)
6:35 On The Stove (brussels sprouts)
7:06 On The Stove (glaze)
8:02 Let's Eat!
9:15 Thanks For Watching!

[@JoycesCakeDesignerTV]

You are really doing great in this channel 👍i love the preparation and presentation very healthy receipt thanks for sharing

[@WooCanCook]

Thanks Joyce!!

[@WykkedIpek]

Excellent cooking method and recipe can you also please post a bokchoi recipe as well please?

[@WooCanCook]

yes!!

[@kdnguyen80]

I love your videos they are always so detailed and easy to follow. As a novice cook I appreciate it alot! Keep up the great content!

[@WooCanCook]

Yayy thank you! 🥰🥰

[@seanamoody-mills8685]

We don’t have PF Chang’s here in western Canada (so sad about that) so I am thrilled to find your channel!

[@WooCanCook]

Ooh cool! Let me know if u try this one! 🥰🥰

[@marializarraga3124]

👏👏👏

[@WooCanCook]

🥰🥰🥰

[@voicestalk2me]

You need to stop spinning the bowls. You're going to make your vegetables dizzy.
Seriously though love your videos, thanks for putting so much effort into them!

[@WooCanCook]

😆😆😆😆 oh nooo!

[@shakes2966]

Could you have added pea pods?

[@WooCanCook]

ooh ya totally, that would work too!