How To make Kung Pao

KUNG PAO CHICKEN - I'm obsessed with this stir fry recipe!

Kung pao chicken is the best 30-minute Chinese stir-fry dinner at home. Juicy chicken bits are tossed in a glossy tangy-sweet-savory sauce, then served over warm rice to soak up all that delicious flavor.

When you spot a ton of dried chili peppers in a Chinese dish, you know it's a classic Sichuan dish at heart. This province in China is known for creating spiced, bold flavors accentuated by whole-dried chili peppers and Sichuan peppercorns. It's layered and complex (though easy to whip up) and the tongue-numbing effect of Sichuan peppercorns is very distinctive to kung pao chicken.

I've got even more tips and swaps listed on the recipe on my website, so make sure to check that out!

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► FEATURED IN VIDEO:
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► TIMESTAMPS:
00:00 Intro
00:39 Slice the chicken breasts into small cubes.
01:07 Velvet the chicken and let it marinate.
01:40 Make the kung pao sauce.
02:11 What are Sichuan peppercorns?
02:59 Are the dried red chili peppers spicy?
03:55 Tips and substitutions for the spicy flavor.
04:10 Chop and prep the stir fry vegetables.
05:10 My wok and wok utensils.
05:31 Should you use peanuts or cashews in this recipe?
05:51 Dry roast the nuts.
06:08 Stir fry the chicken.
06:33 Stir fry the vegetables, spices, and aromatics.
06:52 Add the sauce and combine everything together.
07:39 Serve the kung pao chicken over rice.
08:09 Taste test.

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#kungpaochicken #chickenstirfry #chickendinner

How To Make Kung Pao Chicken With Steven Chu

Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.

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Kung Pao Chicken, how to make authentic Kung Pao sauce 宫保鸡丁

#KungPaoChicken #KungPao #KungPaoSauce #SichuanFood #宫保鸡丁 #川菜 #中国菜
Kung Pao Chicken, how to make authentic Kung Pao sauce 宫保鸡丁

Hi everyone! Please check out how to make authentic Kung Pao Chicken at home. It is simple to make the sauce, sweet, sour and delicious. Enjoy!
大家好！请看看如何做正宗的宫保鸡丁，甜，酸，且美味！
Love, Ling
Ingredients:
1 chicken breast (or chicken thigh or leg meat)
2 stalks green onions
2 cloves garlic
1 piece ginger
7 chili peppers (or to your spicy level)
1 tsp Sichuan peppercorns
white pepper power
corn starch
dark soy sauce
peanuts (fried or dry roasted)

To make the Kung Pao sauce:
1 tbsp light soy sauce
1 tbsp dark vinegar (CHINKIANG)
1 tbsp Shaoxing cooking wine (or chicken stock)
1 tsp sugar
1 tbsp corn starch
1/4 cup water

My hot and sour noodles video, how to pan fried peanuts:



⭐️????????????????’???? ???????????????????????????????????????????? (???????? ????????????????????????????)

Zojirushi Rice Cooker


Ceramic Wok


Carbon steel wok


Cutting Board


Salt and Pepper Wood Containers


Bamboo Steamer


Electric Hot Pot


Dual Sided Hot Pot


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12-Inch Stir Fry Pan


14-Inch Stir Fry


10-Inch and 12-Inch Skillets


3-1/2-Quart Saucepan


Rice Cooker


Emojoy 15 Piece Knife Set


⭐️????????????????’???? Essentials (???????? ????????????????????????????)

Light Soy Sauce


Dark soy sauce


Dark Vinegar


Shao Xing Cooking Wine


Oyster sauce


Spicy broad bean paste (Doubanjiang)


Fermented black bean sauce


Sichuan peppercorns


Sichuan Green Peppercorns


Sichuan Yibin Ya Cai


Dry Noodle


Vermicelli Bean Threads


Rice Cake


Sweet Potato Noodles


Soft Tofu


⭐️????????????????’???? ????????????????????????????

Canon EOS Canon EOS 70D


Canon EOS Canon T3i


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???? Dad's ADDICTIVE Kung Pao Chicken (宮保雞丁)

Watch Daddy Lau teach us how to make kung pao chicken, a Chinese American favorite. This classic dish is super simple to make at home and is the perfect balance of sweet, savory, and spicy!

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???? RECIPE + INGREDIENTS????

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???? COOKWARE WE USE/LOVE ????

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- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:

- Pan Protector:
- Carbon Steel Seasoning Wax:

???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:

- Sharpening Stone Set:

????‍???? KITCHEN ACCESSORIES WE USE/LOVE ????‍????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:

???? DAD'S SPECIAL INGREDIENTS ????

If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:

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Chef Wang 美食作家王刚:
Panda Express:

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⏲ CHAPTERS ⏲

00:00 - Cut chicken
00:52 - The origin of Kung Pao Chicken
01:29 - Marinate chicken
02:23 - Prepare vegetables
04:47 - Prepare sauce & slurry
06:04 - Fry peanuts
07:23 - How Kung Pao Chicken changed
08:24 - Stir-fry chicken
09:31 - Blanch vegetables
11:00 - Stir-fry everything
11:58 - Add sauce & slurry
13:47 - Authentic vs Traditional

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???? OTHER CREDITS ????

Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh

Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -

Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food

One of the Top 10 Chinese Dishes Chosen by Travelers...Kung Pao Chicken. Master chef Chen Yichun shares tips on how to make this authentic chicken recipe with step by step instruction. Get the recipes:

#kungpaochicken #chickenrecipe #chinesefood

Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor!

Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns.

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Chinese-American Kung Pao Chicken | Kenji's Cooking Show

This video loosely follows my recipe for Chinese-Amercan Takeout-Style Kung Pao Chicken:

You may have seen it on menus as Diced Chicken with Hot Peppers and Peanuts. It's a variation on the classic Sichuan gong bao ji ding, which you can see me make here:

In this particul[ar dish, I use a blowtorch to get the effects of wok hei, the smoky flavor you get from cooking over a high-output gas burner in Chinese restaurants. It's easy to do with a torch at home. I use a butane canister with an Iwatani torch head. This one: