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
--------------------------------------
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
Instagram:
Twitter:
Facebook:
#resepichenom #ayamkungpao
BETTER THAN TAKEOUT – Orange Chicken Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Today we are making a well-known American Chinese food - orange chicken. It is not traditional, but the technique of making fried chicken and coat it with a sweet and sour sauce is commonly used in many many Chinese recipes such as sweet and sour pork, fish, shrimp, and tofu. In this video, I am going to show you how to achieve that crispy outside, tender inside consistency, and a perfectly balanced sweet and sour sauce so you can make sweet and sour anything.
???? RECIPE/TOOLS - 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
- 300 grams of chicken breast, slice it into 1/4 of an inch pieces
- 1/2 tsp of salt
- Black pepper to taste
- 2 tbsp of orange juice
- 100 grams of cornstarch
- 2 medium size eggs
- Enough frying oil
- 2 tsp of cooking oil
- 1 tsp of ginger
- 1 tbsp of garlic
- Few shakes of red pepper flake [Amazon Link:
- 1/4 cup of Orange juice
- 3.5 tbsp of light soy sauce [Amazon Link:
- 1/4 cup of brown sugar [Amazon Link:
- 1 tbsp of honey for the taste [Amazon Link:
- 1.5 tsp of orange zest
- 3 tbsp of vinegar
- Cornstarch water(1.5 tbsp of water + 1 tbsp and 1 tsp of cornstarch)
- Some diced scallion and red pepper flake for garnish
INSTRUCTION
- Cut the chicken breast in half. Angle your knife to 45 degrees and slice the chicken into 1/4 of an inch thick pieces. Marinade it with 1/2 tsp of salt, a little bit black pepper to taste, and 2 tbsp of freshly squeezed orange juice. The acid in the fruit can tenderize the meat and this amount of liquid will keep the chicken moist. Just mix everything until the chicken absorbed all the liquid. Cover it and Let it sit in the fridge for at least 30 minutes.
- Next, let’s make a batter. Crack 2 eggs, beat them well. Mix it with 100 grams of cornstarch. Use a fork stir it continually. The cornstarch might clump up at the beginning. Just keep mixing it and you will get a really smooth, shiny looking batter.
- Coat the chicken with the batter.
- Heat the oil to 360 degrees F. If you don’t have a thermometer, you can test it by dropping a little bit batter. If you see it bubbles a lot and floats to the top, that means you are good to go. Fry the chicken for 3-5 minutes or until the surface is getting hard. Doesn’t need to be golden brown. Take out the chicken and let it rest for 10 minutes and we gonna double fry it.
- This time, heat the oil to 390 degrees F. You can add all the chicken in once because they will not stick to each other anymore. Double frying is the key to make sure all your chicken pieces come out crispy. Keep stirring until you get a light golden color.
- Set it aside and we will make the sauce. Heat up your wok. Add a little bit oil, some minced ginger, garlic, and few shakes of chili powder. Stir until fragrant then pour in 1/4 cup of orange juice, 3.5 tbsp of light soy sauce, 1/4 cup of brown sugar and 1.5 tsp of orange zest. Stir to melt the sugar. I like to add 1 tbsp of honey, just for the honey flavor, it is optional and also depends on your taste. Then pour in 3 tbsp of white vinegar. The reason we add it now is that we can drop down the temperature of the liquid and you can add in the cornstarch water. If you add it while the liquid is boiling hot, it will clump up easily. Keep cooking it on medium-low heat. Make sure you taste the sauce to find a perfect balance between the sweetness, sourness, and saltiness. I made this many times and I know this is perfect for me. In about 2 minutes you should reach a consistency that is a bit thicker than syrup texture. If the sauce is too thin, the chicken will lose the crunchiness when you mix everything.
- Turn off the heat and dump all the chicken in. Quickly stir and make sure all the pieces are coated well. Take them out. Top some green onion, few shakes of red chili powder and you can serve.
1 Dollar Kung Pao Chicken | But Cheaper
You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Ingredients Needed:
Full Recipe:
Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)
Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing
Vegan Kung Pao Tofu | TOFU STIR FRY | GONG BAO JI DING (宫保鸡丁)
LAY HO MA everyone! This Kung pao chicken alternative recipe is so easy and so addictive, you'll want to make this every day of the week! This recipe is a vegan version of the traditional Chinese gong bao ji ding (more commonly known as kung pao chicken). Join me in this episode and learn how to make this vegan stir fry! Plus! You'll also learn the secret to how to cook stir fry like an Asian :D
Ingredients:
1/2 pound of extra firm tofu
3 pieces garlic
1 small piece ginger
2 sticks green onion
4-5 pieces dried red chilis
6-8 fresh shiitake mushrooms
2 tbsp cane sugar
1 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sichuan peppercorns
1/2 cup whole cashews
salt
pepper
olive oil
Directions:
1. Preheat the oven to 375F
2. Dry off some of the water from the tofu with a paper towel
3. Chop the tofu into bite sized cubes and season with salt, pepper, and a drizzle of olive oil
4. Toss the tofu to coat and bake in the oven for 20min
5. Chop the garlic and ginger finely. Chop the green onions in large pieces
6. Remove the seeds from the dried chilis and chop roughly
7. Slice the shiitakes
8. For the sauce, whisk together the cane sugar, vinegar, soy sauce, and sesame oil
9. When the tofu is done, take it out of the oven and set aside
10. Toast the sichuan peppercorns in a medium heat frying pan for about 30 sec, and the transfer to a pestle and mortar to grind
11. Heat the pan on medium high and add a drizzle of olive oil
12. Add the garlic, ginger, and green onions. Cook for a couple minutes and keep it moving!
13. Add the ground pepper, the mushrooms, tofu, and chilis. Keep the ingredients moving!
14. After cooking for about 3 min, add the sauce and turn the heat off
15. Add the cashews and serve with some rice!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
How to cook rice on the stove top:
One Pan Recipe: Chinese Kung Pao Chicken Recipe with Spicy Kung Pao Sauce - 宫保鸡丁
⬇️ Ingredients below ⬇️
A classic dish known all around the world for its use of dried chillies. Our local version is slightly tangy, slightly sweet while staying true to its SPICY roots.
Kickstart the dish by infusing the oil with peppercorns and dried chillies. This gives it the distinct kung pao chicken kick. Adding loads of aromatics like ginger, garlic and spring onions makes the dish even more appetizing, we chose chicken thighs over breast so that it stays juicy even when stir fried. Definitely a great dish to pair with piping hot rice!
Tip: Adjust the amount of dried chillies according to your preference, but do take note not to use less than 10 dried chillies. For those who loves some crunch, you can add cashew or peanuts to the dish.
#themeatmensg #zichar #kungpaochicken #chili #sichuan #stirfry
⬇️ Ingredients here ⬇️
15 dried red chilli peppers (use less if you want the dish less spicy)
6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3 cloves garlic, minced
About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)
3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)
For the marinade:
1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)
1 tbsp light soy sauce
3/4 tsp salt
1 tsp cornstarch
For the sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsps sugar
1 tsp corn starch
2 tsps black vinegar
1 1/2 tbsps water
Tiny dash of sesame oil
----
Full recipe at:
----
P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
----
Get cooking with us:
Facebook:
Instagram:
TikTok:
Telegram:
----
Timestamps:
0:00 Marinate chicken
0:19 Prepare stir fry ingredients
0:45 Magic kung pao sauce
1:00 Prepare wok with fragrant oil
1:10 One pan magic!
2:15 Serve hot
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.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
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!
- -
Book one of our online classes today: Plan!
- How to Make a Deliciously #chinese Spicy Kung Pao Chicken -
Visit our shop for woks, cleavers, bao kits!
UK delivery:
Amazon Shop
United States:
Germany:
France:
Spain:
Italy:
Become a wokstar, join one of our classes! -
Find other recipes here! -
Find us on social media:
Twitter:
Instagram:
Facebook:
Online Cooking Classes Available:
Got a question or inquiry?
E-mail us at: Info@schoolofwok.co.uk