Binging with Babish: Kung Pao Chicken from Seinfeld
Order the Babish Wok right here!
This week, we're returning to the fictional land of New York City, where a sweating George Costanza proudly exclaims (in the third person) that he likes his chicken spicy. That chicken? Kung pao, a Chinese-American take on a traditional spicy Szechuan dish. I think. Either way, it's super-good, and warrants a couple practice runs!
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How to Make Kung Pao Shrimp with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
If you love kung pao chicken, Jet's Kung Pao SHRIMP is going to blow your mind. ????????
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Kung Pao Shrimp
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 20 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
4 to 6 dried chili de arbol (or similar)
3 tablespoons (45 ml) vegetable or canola oil
2/3 cup (150 g) whole roasted cashew nuts
3 cloves garlic, chopped
3 pounds (600 g) large shrimp, about 21 to 25, peeled and deveined
1 red bell pepper, cut like French fries
1 medium onion, cut into large dice
1/3 cup (90 ml) oyster sauce
2 tablespoons (30 ml) Sambal chile sauce, or more to taste
1 teaspoon cornstarch
1/4 cup (60 ml) chicken stock or water
3 green onions, sliced
1/2 teaspoon sesame oil
Pinch white pepper
Directions
In a dry pan, toast the dry chiles until they have deepened in color and have begun to release a toasty aroma. Remove from the pan and hold.
Heat a large saute pan over high heat for about 1 minute. When you see the first wisps of white smoke, swirl in the oil, cashews, garlic, and toasted chiles. Stir and scrape the pan until the garlic is light brown, about 30 seconds.
Toss the shrimp into the pan, stirring constantly, until the shrimp just starts to turn pink and everything starts to smell amazing, about 1 more minute. Stir in the bell pepper and onions, and cook until the onion starts to turn translucent, about 1 minute.
Add the oyster sauce and sambal chile garlic sauce. Stir the cornstarch into the chicken stock to make a slurry, then add it to the pan. Stir well, scraping the brown bits on the bottom of the pan to deglaze and incorporate them into the sauce. Taste and adjust the seasoning if necessary. When the shrimp have just turned pink and opaque, meaning the shrimp are cooked through, turn off the heat. Sprinkle in the green onion, add the sesame oil and a pinch of pepper. Stir everything in the pan to coat all the ingredients.
Serve immediately with steamed rice.
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How to Make Kung Pao Shrimp with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
BETTER THAN TAKEOUT - Easy Kung Pao Chicken Recipe
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KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN | CHICKEN KUNG PAO
Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe
Ingredients for Kung Pao Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
For marination:
- Salt-1/2 tsp
- Pepper powder- 1/4 tsp
- Dark Soy Sauce- 1 tbsp
- Corn flour - 4 tsp
- Brown or white sugar- 1 tsp
- Sesame oil- 2 tsp
Vegetables:
- Green Zucchini- 125 gms cubed
- Red Bell Pepper- 125 gms cubed
- Roasted Peanuts - 1/4 cup
- Garlic, chopped -6 cloves (9-10 gms)
- Ginger, fine chopped - 1 tsp
- Red chillies - 8 (cut into 1/2 “ pieces)
- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp
Kung Pao Sauce:
- Low sodium Soy Sauce- 1 tbsp
- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
- Sugar- 1 tbsp
- Water -4 tbsp
- Cornstarch- 1 tsp
Other Ingredients:
- Oil- 2 tbsp
Preparation:
- Marinate chicken pieces for 30 mins.
- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
- Cut the boneless chicken thighs into cubes.
- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces
Process :
- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
- Remove and set aside for use later.
- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
- Mix and stir fry on high heat for 3 mins
- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.
- Serve hot with noodles or fried rice.
#kungpaochicken #chickenkungpao #kungpaorecipe #chinesekungpaochicken #chinesechicken #kungpaochickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
HOW TO KUNG PAO Chicken, Shrimp, or Tofu
Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit to try Verb Energy Bars in 4 flavors for only $0.95
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RICE COOKER
CHINOIS STRAINER:
14 NONSTICK SAUTE PAN: (cheaper from culinarydepotinc.com)
MICROPLANE:
SZECHUAN/SICHUAN PEPPERCORNS:
BOOS BLOCK CUTTING BOARD:
INSTANT READ THERMOMETER:
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RECIPE
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▪1lb or 1/2kg boneless skinless chicken thighs
▪100g or 5tbsp high smokepoint oil (avocado, canola)
▪60g or about 1/3c roasted unsalted peanuts
▪Pinch salt
▪2-3 strong pinches pepper
▪pinch red chili flake
▪15g or 1 1/2Tbsp ginger, grated/minced
▪10g or 1-1 1/2Tbsp garlic, grated/minced
▪5g dried chile de arbor (or about 6-8 chiles)
▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot)
▪75g or about 1 med red bell pepper, chopped into 3/4 or 2cm pieces
▪75g or about 1/2c celery, cut into 3/4/2cm pieces on bias
▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons
▪25g or 1 2/3Tbsp chicken stock (or water)
▪75g or 4 1/2 Tbsp soy sauce
▪25g or 2Tbsp dark brown sugar
▪25g or 1 3/4Tbsp Chinese black vinegar
▪25g or 1 3/4Tbsp mirin
▪20g or 1 1/2Tbsp sesame oil
▪3g 1 heaping tsp cornstarch
Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside.
Cut chicken into 1 or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop).
Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil.
Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now.
Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice.
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SHRIMP KUNG PAO
Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain.
Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired.
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TOFU KUNG PAO:
Dry block of extra firm tofu very well. Cut into 1 or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp++ oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan.
#kungpaochicken #kungpaoshrimp #kungpaotofu
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BETTER THAN TAKEOUT Kung Pao Chicken Recipe
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Is Kung Pao chicken a staple in your house? Why not learn how to cook it? My Kung Pao chicken recipe is going to be better than your local restaurant AND it’s made the traditional way! It may be a little hard to find the traditional ingredients (just buy it on Amazon), but it will be worth it.
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Ingredients:
- 300 g Chicken breasts
For the marinade:
- 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
- 1 tsp of dark soy sauce [Kimlan Dark Soy Sauce:
- 2 tsp of cornstarch
- 1/2 tsp of white pepper [Amazon Link:
- 1/4 tsp of salt
- 1/4 tsp of baking soda (not baking powder, sorry for the mistake in the video)
For the sauce:
- 1 tbsp of light soy sauce
- 1 tbsp of black vinegar
- 2 tsp of white sugar
- 1 tsp of corn starch
- 1 tsp of white pepper
- 1/4 cup of water or chicken stock
- 1/2 tsp of salt
Other ingredients:
- 1 cup of dry chili pepper [Amazon Link:
- 1 tbsp of Sichuan peppercorns (toasted and ground) [Amazon Link:
- 1/2 cup of peanuts (toasted)
- 1 cup of green onion (cut into half inch pieces)
- 1/4 cup of minced garlic, it is about 8 cloves
- 2 tbsp of minced ginger
How to cook it:
- Marinate the chicken for 30 minutes
- During this time make the sauce
- Add 2 tbsp of vegetable oil in the wok. Turn the heat to maximum. - Cook the chicken for 2 minutes, it should be about 70% done. Set it aside.
- Add 2 tbsp of oil, and the garlic, ginger, dry chilies Sichuan peppercorn. Cook it on high heat for 1 minute until fragrant.
- Add in the sauce we made before. Stir it well. When it comes to a boil, the sauce will start getting thick. You can add your chicken, cook it for 2 minutes.
- Add the green onion and the peanuts. Combine well. Turn off the heat. Put it on the plate to serve!
Hope you enjoy! If you have any questions, just post a comment.
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