Food Lab Basics: POV Kung Pao Chicken
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- čas přidán 9. 04. 2020
- 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: www.seriouseats.com/recipes/2...
And you can get the exact recipe here: www.seriouseats.com/recipes/2...
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 www.toasttab.com/wursthall/ 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 / kenjilopezalt . 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: www.seriouseats.com/2020/03/f... - Jak na to + styl
17:21 RIP piece of chicken, sacrificed to the stove gods.
I was hoping this comment was going to be made. I appreciate you.
What I came to the comments for. He will not be forgotten
I was waiting for SHABU to materialize and knab it...
that little piece is all alone there now... cold, not knowing what will happen to it. Restaurant will be closed for a while... Hang in there, buddy
Nice un-catch
"cya tommorow" is the best outro anyone can ever hope for from Kenji. We truly are spoiled.
Best thing to come out of this virus HANDS DOWN
Making me feel all warm inside
I fucking love this guy and watching him cook. I find myself when I'm cooking now trying to resemble Kenji. Instead of getting everything out of the fridge now. I like to go back and get stuff out of the fridge as I'm cooking. lol
@@ZBillions23 I started banging my cheese grater with the block of cheese like Kenji
Seriously
J. KENJI LOPEZ-ALTERNATIVE BACK AT IT AGAIN WITH THE QUARANTINED CONTENT
DAMN DANIEL BACK AT IT AGAIN WITH THE WHITE VANS
Fun fact: there is no Kenji Main, _he has been replaced_
😂
Od dacity with kenji Alternative😂
I have often thought "ALTERNATIVE"
I really appreciate that Kenji takes the time to explain basic cutting techniques so people of all skill levels won't feel as intimidated.
17:22 MAN OVERBOARD
00:00 "Hey PastaSauce, Kenji here. What...is a restaurant?"
*_Jake Chudnow - Moon Men_** plays*
20:45 "Sorry, my dog's not here, can't feed her." :(
20:50 "I'll bring some home for her later" :)
gotta love that "HEY VSAUCE, MICHAEL HERE" intro
Was waiting for the music to start
"Hey, Food Lab, Kenji here"
This is one of the best formats in all cooking shows/channels. Foodlab is a great book, your SE content is great but these videos are just far away better than others. Not having cuts and using the time between to explain/demonstrate things is perfect.
These videos are priceless.
Its like a free culinarily class while in lockdown.
Dude. You're out of control. It's like a border collie that can't run...you have to create. All your secrets will be out before the pandemic ends.
We love it.
i wouldnt say i love it , thats a strong word .
i appreciate it .
@@cyre9188 I love it
@@cyre9188 I love it.
I love you.
11:03 That glass clink sounded perfectly like the sound in the Tokyo Drift song. Not sure why that came to me so easily.
Edit: I'm shocked this got so many likes.
insane
Sooo damn true!
You underestimate the randomness of people during a quarantine. Hell I watched that movie two days ago because it was on TV 😂. Also that song is catchy as hell how could we forget?
it doesn't lol
@@GUDGMEMBER It's okay to be wrong sometimes.
I lost my love for cooking a few years ago but watching your videos Kenji, brings back that passion, thank you so much for putting out these videos! Can't wait to continue to watch!
I was this many years old when I realized Kenji has a restaurant 2 miles from where I live...
The irony being that America has little to no contingency plan for service industry workers (like people who work hourly wages in restaurants) that have been laid off, compared to most other countries.
I really enjoy how you explain the principles behind most of the things you do. Keep up the good work!
Thanks for the tip about Sichuan peppercorns! I didn't know if those black "berries" in some of them were supposed to be an asset. Also, thanks for the advice about freezer storage of chile pods. You always sneak some tiny tip in your videos that I find really useful, if not merely interesting. Sometimes, your tiny offhand remarks make the video valuable in not just the dish you're preparing, but in other applications.
Kung Pao Chicken is probably my favorite dish. I'm Chinese and cant cook for shit, but your Kung Pao Chicken videos were my "gateway recipe/dish" into cooking. I've made Kung Pao chicken a billion times in trying to recreate the kung pao chicken they serve at the Tasty Noodle House near my house. I actually have the same brand of vinegar you use here, which is super cool. I'm super excited to try out this latest KPC recipe. I've already tried out the other versions youve posted on serious eats.
You are the greatest ever and I really love these POV videos. The recipes are so fast and simple, and they really demystify cooking and make it so accessible. When you do the dishes while cooking or forage for ingredients in your fridge, it feels so authentic and regular, unlike the super produced videos of say Gordon Ramsay cooking in his home kitchen.
Shout out for Chef Wang Gang! That dude's channel is amazing.
Yeah I'm actually surprised that Kenji watches wang gang
Real recognize real
the dude is a machine with a cleaver. Love that kenji name dropped Wang Gang
a homonym of his name: Wang 王 Gang 刚 is 王钢 which literally translates to King Steel. All hail the King Steel Chef 王刚！
Thank you for putting out such great content during this time Kenji! All of your covid recipes have been not only fire taste-wise but also very informative!
i haven't cheffed in a while and i miss it. watching these vids with the talking feels like i'm back in the kitchen learning from my seniors. loves it
Hey Kenji, just wanted to add another comment to say that I've really been enjoying the POV videos. The late night no-talk ones were fun, but having you talking the whole time off the cuff is really entertaining and educational. I hope you continue to do these videos after this whole quarantine thing is over, even if the frequency is reduced to once a week or every other week or whatever. Hope you and your family are safe and well :)
I watched his other video for this so many times! Weirdly entertaining seeing this new version with the chiller presentation.
LOVE your recipes, Kenji! This was the first I saw you in your restaurant (albeit shut-down at the time) - absolutely loved the "grab what you have" attitude!... that is what turns all of us into great cooks! 🧡
Man this looks delicious. I genuinely appreciate how much effort Kenji has put in during these crazy times. I am being legitimately honest, this provides a much needed respite from the monotony of quarantine. The effort does not go unnoticed and goddammit if everything this man makes doesn't look appetizing. From the bottom of my heart, thank you.
Really enjoying these videos. I appreciate all the little anecdotes and tips you have, they make some of theses dishes much more approachable to layman like myself. I've found myself cooking much more at home lately with having both more time to cook/learn and less options available to eat out
I'm really loving these POV cooking sessions
Thanx, Kenji. This is also one of my all-time favorite dishes. I will try your recipe very soon.
I would love to see you do a video on knife techniques. Your one trick with slicing the garlic cloves is very useful (though I learned it from another video, several years ago), and would enjoying seeing a bunch more useful little secrets like it. Thanx again. Stay safe and take care of the fam.
Love that it’s real time. Kenji also provides excellent info about process and how it affects the food. Thanks.
After the zillions of videos and hundreds of hours spent on CZcams, I hit the jackpot here!! Exactly what I have been wanting to see and hear. Thank you so so much Kenji!! Wish I could give you a hug!!
Newly discovered this channel during quarantine, thanks Kenji!
Looks so good! Thank you for taking the time to make these videos.
Kenji! I have been loving all of your content and have been following you for years now.
If it isn't too much to ask, could you film one of these videos on the line? Talking to us would be too much, but being able to see what actually goes down in a kitchen with no reality show fluff would be so informative.
Just watching you do this for yourself has taught me lots of tiny procedures that I would have never thought of, but are second nature to you.
No matter what, thank you for everything you do!
These videos bring so much joy.
Inspiring as usual! And looked so quick and easy too, so I did it for dinner tonight. Fabulous, and we thoroughly enjoyed it!
Terrific explanations! Great job, Kenji!
love the shoutout to the legendary Wang Gang. His channel is fantastic
I just made this with some tofu and shiitake mushrooms. By far the best Chinese food I’ve ever made. Thanks Kenji!! I’ve always been disappointed with my homemade Asian food and for the first time I’m feeling proud of my home cooked meal! Your CZcams channel is such an inspiration
I love to cook and try new dishes. Your videos make me calmer before I sleep. Thx.
sooo educational and helpful for giving me some trivial but important tips. I like this format!
I LOVE this format.
Thank you for all these recipes Kenji. You are a legend for providing us with some good eats.
I love food and cooking and I’m obsessed with it. I watch recipes just about 24/7 and the ONLY cook book I have is yours. Paper and digital in case I’m out and about.
This daily content is so welcome right now.
This is a beautiful recipe. I've amped up on the SiChuan peppercorns and chillies, and added cubed carrots (when I put the garlic in, for extra crunch). I have also replaced green onions with leeks (cut in the same way Kenji did the onions). The proportions and timing were great, the result was fab. Thanks.
These are so awesome. Thanks so much Kenji!
please continue to make these videos, especially the easy to make snacks as they give us ideas of what to make in these times when we cant eat outside
I didn't know the ginger spoon trick. That's really useful.
Love you bro. This video was entertaining and very helpful/educational. Appreciate you!
I love your channel. Love the almost-live approach, and you are very approachable. Thanks for the teaching moments. And I especially love the terrible head-shot opening of almost every video. :)
Thanks for sharing this recipe again, all time favorite dish of mine as well. Americanized version with celery, peppers and zucchini is what I'm used to but can't wait to try this way - waiting on my black vinegar from Amazon.
You, Glen and friends, and Alton Brown are my go-to people right now. Keep on keeping on, and hoping you and yours stay safe!
Seriously good content at the moment. It’s much appreciated! 🙏👌
Just want to say how much I have enjoyed your videos. Made the guacamole not too long ago and might try this out. Looking forward to checking your restaurant out when things calm down!
Bless you for all of these videos.
I always learn something new from your videos. Thanks again Kenji :D
I like both versions of the dish you made, one for home cooking and one in a pro/chef environement
Great video. I love them all!!!!!
We did a tour of China (Wuhan too) about 1 1/2 years ago through Viking so we pretty much hand tendered to all of their chosen restaurants in the south, mid and eastern regions. This was our favorite dish in any of the areas. I tried to replicate at home and got it too hot for my taste, but it was wonderful in China.Particularly loved how the peanuts tasted. Towards the end of our group tour, me and one other fellow were fighting for the last bits of this dish! LOL I also saw a local family getting a soup that was loaded with Sichuan peppers! :-0 I will try your version soon as it looks just like what we got. Looks great! Thanks for the video!
Not sure what's better: the video or how thoroughly Kenji is roasting the commenters that get stuffy over nonsense.
Top notch in both categories! :)
I love your videos! Thank you!!
Realy enjoy waking up to a new POV vid every day 🤙🤙
Delicious looking kung pao. Thank you for sharing.
Love this informal POV format, sir! The small explanations about your equipment, ingredients, etc. is most interesting.
Also, for the home gamer with a gas stove, modifying the grate might help; I cut ~30mm off each of the 5 points in the center to allow woks to sit a bit lower (a bit hotter since closer to the flame) and it's super stable. I lust after one of those outdoor burners you've been using.
My oldest wok is just over 30 years old. I know because I bought it the year I got married. And the store I bought it from still exists.
My best wok is a single-handed 14" I bought at a surplus store for ~$2. Completely covered in that weird Harbor Freight grease. After cleanup and seasoning it became super slick and has never lost that coating. Should have bought a few more.
Cheers!
Dude this channel is simply the best in his own simple. Dont even additional things. I will try many things from here. But late night cooking is my best way to do this. Regards from Poland, keep safe.
I love your channel thanks so much for the content.
The first time I made this recipe, I used the bulk balsamic vinegar from Costco (which I use almost exclusively for beef jerky marinades). The second time I used the recommended Chinkiang vinegar. I definitely preferred the balsamic. My local asian markets now carry both red and green Sichuan peppercorns which have delightfully different flavors.
Thank you based Kenji for these amazing videos! 🙏🏼
I've just started watching watching your channel after hearing it mentioned on babish and maybe sam the cooking guy a few times and I love it. Something about the way you do your videos makes me think I can try to make it too.
These are as low-production as it gets, but they're becoming my favorite cooking videos.
i hope you do these every day!!!
I could never figure out why my Mapu tofu had that crunchy texture but now I know! Thank you so much :)
Who the hell dislikes such a informative and well made food video?
“Food lab basics” but flicks his wrist like a god damn pro
This is what rappers mean when they say "flicka the wrist"
Ghost Behind Those Szechuan spices will leave you waking up feeling like you're on the moon.
Bro I am glad to see that you did this dish in a legit way + you watch chef Wang Gang's channel, huge respect from China
Great work, you along with Alton Brown have made my semi quarantine lifestyle palpable. I can remember you back in the day reviewing that crappy pizza oven, congrats
I've experienced the gritty quality of Sichuan peppercorns and never knew to take out the seeds. Thanks!
Chef Wang is a beast. I’m glad you also watch him 😉
holy shit you know 王刚. I really respect that you try to learn things from different cultures no matter what they are
I forgot which video it was so I'll just say thank you here for the Earlywood recommendation. Got my two large saute spatulas two days ago and I love em.
I actually like these unedited videos a lot.
3.25- Ched Wang Gang is brilliant, glad he got a shoutout !
Looks delicious, thank you.
My favorite dish!
Excellent!
I'm watching Saturday morning (4-11) my mouth is watering. Now I have to eat something, thanks, lol. Nice video.
Hi Kenji, Italian pro-chef here with 40+ years experience. I wouldn't comment on the recipe, (although I love Asian food and have quite some knowledge about it, NOT my field of expertise) which for the best of my knowledge is executed perfectly...(although you did burn a little the chilly...hahahaha...sorry I couldn't resist...no disrespect intended, man!) BUT... I would comment on how clean your kitchen is and how customer safety procedures appeared to be sunk in your everyday duty. In 40+ years I saw so many bad things and walked away from so many kitchens that I can honestly say "THIS GUY IS THE REAL DEAL".
"Complimenti" and respect from Italy... and God bless you all and keep you all safe.
ps: I'll just discover your channel...and saw some of your Italian dishes..GOOD JOB!!!
omg Wang Gang’s videos...lifesavers for those times you gotta figure out how to cook braised giant salamander (or just fried rice)
said in my head "thats gotta smell so good" 3 seconds before you said it. thanks again for the great videos
So are we gonna ignore the fact that at 11:38 he tried to open an opened bottle
Worth watching for the spoon/ginger trick alone
Hey Kenji you have the same voice of Philip DeFranco. As always great video!! Keep up the good work!!
I truly don’t know if this is the whiskey talking but your videos make me sane during these times lol.
They have me working every other day at the office but it’s fine. Stay safe out there everyone.
After all these quarantine videos, I feel like I can apply to be Kenji's sous chef.
Kenji you're the fucking man. Love the crazy mix of mellowness and you adding in random tips as you go. My favorite cooking channel bar none!
I see you are a fan of Chef Wang as well! Such a great recommendation for your viewers!
I do the wok clock method. Everything on a big round plate, all ingredients from longest to quick to quickest clockwise. Makes it really easy to move fast. Also PEOPLE Woks you NEED to turn that fire ALL THE WAY UP. Yes it will smoke. Yes it will be hot. Things quick SUPER QUICK THOUGH :)
Kenji, I've been making your recipes for several years. I can't remember any that disappointed!
WHY does my Kung Pao sauce congeal? Once I add the sauce, everything is good for 5 or 10 seconds, then it all glops together.
Thank you for all you do!!
Thanks for this video. Next time I’m in San Mateo, I’ll be sure to stop by your place!
I always freeze the sad looking onion greens, and just add them to whichever stock I next make.
lol I got a flat bottom wok from Target like ~14 years ago. That thing will not die! It fed me every day through college and now it feeds my kids 😋