Homemade Flat Noodle Chicken Soup (Ba Boa Bang Kang)
READ DESCRIPTION Today my mom is going to show you how to make Chicken Flat Noodle Soup. If you enjoyed seeing this please leave a like, rate, comment, and subscribe, share, and favorite. Thank You
Deliciously Spicy Chinese Kung Pao Chicken Recipe
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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Making Kung Pao Chicken Recipe At Home
A classic Chinese dish, Kung Pao Chicken, with the perfect blend of sweet and savory flavors. With the juicy-crunchy chicken cubes and the sautéed veggies, this Kung Pao Chicken recipe is a treat you don't wanna miss.
Ingredients:
2 chicken breasts
½ salt
¾ tsp pepper
1 tbsp soy sauce
1 egg white
2 tbsp cornstarch
2 tbsp cooking oil
2 garlic cloves
1 tsp ginger
7-8 dry red chili
1 tbsp ground Sichuan peppercorns
1 ½ tbsp brown sugar
1 tbsp soy sauce
1 tbsp black vinegar
¼ cup cornstarch slurry
4 tbsp green onions
¼ cup roasted peanuts
Instructions:
1. Chicken the chicken breasts into bite size
2. Mix in salt, pepper, soy sauce, egg white and cornstarch
3. Saranwrap and set aside for 15 minutes to marinate
4. Fry the chicken pieces in oil for 5-6 minutes on medium heat
5. Remove from heat
6. Add cooking oil in pan, add chopped garlic cloves, sliced ginger, dry red chilies, ground Sichuan peppercorns and brown sugar
7. Transfer the fried chicken pieces into the pan
8. Pour soy sauce, black vinegar and cornstarch slurry
9. Add green onions, roasted peanuts and salt to taste
10. Ready to Enjoy!
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Ayam Kung Pao | Pedas Lemak Cukup Rasa ????
Hi Semua, untuk kali ni..kita masak menu Chinese style pula iaitu Ayam kung pao. Ayam kung pao versi dalam video ni tak sama mcm versi klasik sebab Che Nom ada tambah dan tukar dengan beberapa bahan yang Che Nom suka..tapi masih lagi kekalkan konsep asas masakan. Ayam kung pao ni kalau untuk tekak melayu..memang ok sangat rasa nya sebab ada rasa pedas dari cili kering dan rasa lemak2 manis dari kacang dan sos soya. Cukup simple dan sedap kalau makan dengan nasi panas aja.
Anggaran makan : 3-4 orang
//Bahasa Melayu
---------------------------------------------
Bahan-bahan untuk perapan ayam:
400g atau 2 keping isi ayam
1 sudu besar tepung jagung
2 sudu besar kicap cair
Bahan-bahan untuk sos:
2 sudu besar kicap manis
2 sudu besar kicap cair
½ sudu besar minyak bijan
1 sudu besar tepung jagung
1 sudu besar gula
3-4 sudu besar air
Bahan-bahan lain:
1 senduk minyak masak
½ mangkuk kecil gajus atau kacang tanah
6-7 tangkai cili kering
3-4 ulas bawang putih
1 inci halia
capsicum
¼ biji bawang holland atau bawang merah
daun bawang
//English
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Ingredients for chicken marinade:
400g or 2 pieces chicken breast
1 tablespoon cornstarch
2 tablespoons light soy sauce
Ingredients for the sauce:
2 tablespoons sweet soy sauce
2 tablespoons light soy sauce
½ tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon sugar
3-4 tablespoons of water
Other Ingredients:
1 big tablespoon cooking oil
½ small bowl cashews or peanuts
6-7 stalks red dried chillies
3-4 cloves garlic
1 inch ginger
capsicum
¼ yellow onion
green onion
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How to Make Takeout Icon General Tso’s Chicken
Steve Chu, chef and co-owner of Ekiben in Baltimore, is in the MUNCHIES Test Kitchen making a dish so popular in America, you may be eating it right now: General Tso’s Chicken. This Chinese-American takeout classic is made with double-fried chicken breast meat and an iconic sauce that Steve puts his culinary twist on. Paired with steamed broccoli florets, this meal will turn your kitchen into a Chinese restaurant.
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Food Lab Basics: POV Kung Pao Chicken
The Sichuan classic, and one of my favorite dishes of all time. Unlike some Sichuan dishes, this one is not particularly fiery. It has a balanced heat with plenty of citrus aroma and mouth-numbing tingles from Sichuan peppercorns. If you like it hotter, you can leave the seeds in the dried chiles, or you can add some pickled chilies, some chili paste, or some minced fresh hot chilies (like Thai Bird, E.G.) when you add the sauce towards the end.
I make it with chicken thigh in this video, but it's equally good (maybe even better?) with chicken breast - so long as you don't overcook that breast.
You can find a video of me making it with breast here:
And you can get the exact recipe here:
This may have been the dish that inspired me to start writing my second cookbook, which is all about cooking in a wok (it'll be out in 2021).
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: