Kung Pao Chicken by a French Chef! | Chef Jean-Pierre
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- čas přidán 8. 09. 2024
- Hello There Friends, Kung Pao Chicken is an amazing Chinese dish that I just had to put my French twist on! Stir Fry dishes are always a quick and easy dinner to make for the whole family! So skip the takeout and come learn how to make Kung Pao Chicken with me! Let me know what you think in the comments below.
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I’m so enjoying the end clips. “Holy shit those chiles are hot”, I’m rolling on the floor laughing. Chef Jean Pierre you make my day😂🥰🇺🇸
Just wait til tomorrow 😅😅😅
I never actually eat those chiles! The Szechuan peppercorns are hot too, but tolerable. A little chili paste would be a good alternative, or just throw the chiles in whole and take them out before serving.
@@nancyeaton731 Dunno how many shades of red that was(count Me in!).
Agreed. So glad they left that in.
@@nancyeaton731 the hotter the better😮
So great, especially the end 😂! And don’t worry chef - the dish may not be very saucy, but you’re more than saucy enough to make up for it!
Thank you so much 😁
When I was a kid in the 70's my Dad was an RN at a nursing home, one of the residents was Chinese born and owned a casual restaurant, he allowed all the staff and their families to eat there once a month on special days set aside solely for us.
That must have been the best.
Wow! What a generous man!
@@richardcorsillo9819 It was Awesome
@@riat8006 Ralph indeed was, he named his restaurant after himself.
If you are allergic to shellfish, as my son is, instead of Oyster Sauce use Miso and Chinese 5 Spice Powder. Not the same but good.
Please do some more Chinese recipes. This was amazing!
Chef Jean-Pierre, there are so many great people giving cooking talks on CZcams, but you've become possibly my favorite. I appreciate your long history of deep knowledge, your enthusiasm, and of course your accent. Thank you for enlightening me in so many ways.
With the dried red peppers, I've learned you can cook them whole in the dish and then remove them before serving. This way they impart some heat into the dish and the seeds stay inside the peppers, so it doesn't get very hot. I use them a lot.
I ALLWAYS DO JUST HAT - SO NO PROBLEM. AND PUT THEM IN THE DISH AS LATE AS POSSIBLE. ❤️❤️❤️😁👍
I do the same and so do most Chinese Restaurants, but I still wind up eating the pepper anyway 🥵
... yes same here😊
You had me at “Well hello there friends, Kung Pao chicken!” 😊
Great video chef! Here are some observations from an old wok warrior. Chinese cooks will often drop the garlic, ginger and chillis together in first for a few seconds, to flavor the oil. Then they add the onions, with a sprinkle of both sugar and salt, followed by the other vegetables, generally in order from longest cooking time, to shortest. Chinese cooks use a ladle to stir the contents of the wok, and they stir constantly!
Awesome comment! Thank you! 😊👍
Great comment! My family LOVES stir fry and I’ve been cooking it for them for 36 years. I guess i instinctively picked up the method you said, or more likely learned it from Martin Yan or similar and forgot over the decades!
Neil you are spot on. Exactly how I was taught by a touring Chinese chef at the local community college through the translator. He also called the marinade with cornstarch and a touch of baking soda "the blanket" used to make the protein tender. I was also surprised at the amount of garlic and oil he used. He was not shy with the garlic.
@@theoldbigmoose Chinese cooking is rarely shy with garlic. Oftentimes, it is generous with the garlic.
Usually, you can start with the ginger first in a dry wok for a few seconds. This helps to "wake up" the ginger before adding the vegetable oil and followed by the dried chillies. Once the dried chillies releases its aroma, then only you add in the chopped garlic. This is to avoid burning the chopped garlic as it cooks faster than the ginger and dried chillies.
Here's a tip. Before putting the chicken in the wok, flavor the oil with garlic and ginger, for just a few seconds. You don't want to burn it, but you'll use it later. Chinese cooking is all about cooking everything separately and properly and then putting it all together at the end. I watched my wife, who was Chinese, do this many times at light speed, and it was AMAZING!
Yes, as is velveting the chicken in the marinade first. I have no doubt this recipe would be tasty, but it is definitely Americanized, or... Frenched?
@@kleetus92 I mean, he literally said it
@@kleetus92 kung pao chicken is entirely Chinese-American to begin with, the authentic "version" would be Szechuan Chicken which is very different
@@kevindownes9474 interesting, I'm guessing then the Szechuan version is what I'm referring to. Though it strikes me as odd how a dish made in America would have had access to the specific ingredients that were largely not available 50-75+ years ago to find a home in China. Or am I missing something.
Guy's the best, doesn't matter if he's French, he could probably cook any Chinese dish great. There hasn't been 1 dish I haven't liked by this guy. Great chef with personality, unlike these other drips.
Check out Kent Rollins if you like personality, fun to watch whether you like cowboy cookin' or not.
Squash does not belong in this dish. Stir is about crispy vegetables.
French man from back in the day
@@vonheise i even have his cookbook, but didnt continue to watch once i found JP. JP's lessons are the best.
I've tried executing a couple of Rollins' dishes and didnt like them very much. I can change them, of course, to make them shine but thats not what i want from a tutorial.
I do like the guy. Just felt like glowing up JP. He's really second to none on this platform.
I screwed up chef's onion soup and ratatoullie. Ill figure it out eventually. Everything else ive tried that he teaches has been astounding, even if i have to rewrite recipes from the site sometimes lol
My mouth is watering 😍🤤
There really is no other chef anywhere that mixes entertainment and education as naturally as you do, chef
I’d like to see your French version of Mexican dishes, please!
…like mole with chicken, chilaquiles, Mexican rice, refried beans, fish tacos, ceviche, and the various soups, etc.
"Μake Mexico French Again"
I love watching you Chef ... what a character ... never stop putting out content. I learn something every time I watch you work !
Saw, watched, listened, went to the store, came home, made Chef's chicken for dinner for my wife. We love it! Thank you!!!
I still love watching chef JP. My favorite chef hands down.
LOLOL!!! Cracking up over here Chef! Love the endings.
And it’s not “Onion” for me anymore, it’s “onyo!”
I love your channel!!
This guy is probably old enough to be my grandfather, but he’s still ten times more entertaining than I am. Keep it up!
My husband said that I could make THIS dish AGAIN!!! Not that he didn't love my cooking before, he did, but this time, he said that I have taken my cooking skills to the "ultimate"! Thank you, Chef Jean Pierre!
Awesome teacher. Thank you
The end... LOL!!!!
LOVE Chef Jean-Pierre
You made my day happy again! I'm laughing so hard tears are running down my legs!!😂😂😂😂
Yikes!!! There's an app for that!!! 😂
That last clip was priceless
Chef Jean you are the best thank you 🙏🙏🙏🙏🙏🙏🙏
I'm on a low sodium diet but Chef JP is so good that I've adjusted a bunch of his recipes and just reduced the sodium (much lower soy sauce than standard for example). Now so many of his ideas are required at the holidays and others all year wrong. Several of his soups, chicken pot pie, chicken, roasts, etc. So good!
French/Italian...cooking Chinese........I LOVE IT
Bravo! MCJP! I've prepared this dish a dozen times and i don't believe it can be improved!...i could point out the service does not offer the 32oz toasted Sesame oil...cheers!
Onion always number one, unless there's bacon! You didn't say that this time, but no worries, I remembered from your other videos. Thank you so much for these. *EDIT* That bit at the end gave me a chuckle. Yeah, that looked hot. :)
Lol you mean onyo 🤣
@@CeiCie In deed!! :)
Unless there are mushrooms :D
@@MightytM Crap, completely forgot about those!
Thanks JP, for all the recipes, and the laughs. Great outro on that one.
Awesome version! I live in Taiwan and make it quite often. Next time, I’m gonna try yours. Thanks!
What are you doing out there, brother? My friends just visited there and LOOOVVEEDD it...actually they got engaged at a tea garden. Send Chef some tea!
Chef Jean-Perre. Whatever you cook will be perfect because of your talent, humor, and your heart are in it. We love you.
Oh Chef, you always make my day, you are a BEAUTIFUL human being. Thank you as always!!
Great Video Chef! I love Jack's emotocon coming in from the side - nice touch!
I'm really glad I found his channel he is very personable and a joy to watch 👍
I'd like to see a show on the pots and pans you use... As someone in the market for cookware, I'd find it as helpful as the how to chop vegetables... Brands, material, ball park prices... Best for gas, best for electric... You could easily make that into a 10-15 minute video, and I think most of your subscribers would enjoy it.
I think Sherry is also a substitute for the cooking wine.
My favorite chef!!!
I wish we could get a video in french!! Thanks for your passion!!!
I certainly can speak a limited French with friends and family. However after having made a relentless concerted effort to master English for the past 50 plus years my French is very limited! Meaning that unfortunately I really could not do this in French! Thank you for watching the channel! Godspeed Didier!😊
"'If I don't have anything, I'm not putting anything in.' You gotta put something in, my friends." Watch the video, you'll see the humor in his comment. But, more importantly, there's so much value in Chef JP's remarks as he cooks you can't help but come out a better cook. One example, he regularly announces substitute ingedients to use if you don't have something in the recipe. There's gold in them hills.
I tend to like the long videos with more complicated recipes that Chef decodes into something doable, like the Lobster Bisque video, but this is a quick weeknight meal many busy people can make, and save the Bisque for the weekend, when cooking mostly for the fun of cooking.
Love you Chef. I will spend the rest of my cooking days only using your recipes. I've learned more with you than from any other or from books. Come to Denver!
South louisiana resident here who would love to cook along side this living legend
I eat Kung pao chicken, prawn and squid fairly regularly, from a local Chinese restaurant. It's a nice meal. I like your version JP, excellent
Thanks Chef! I really like your mise en place!
Could already tell he was going Ti tighten up the sauce at the end with cold butter. I’ve done this in Asian dishes and it works just the same. Amazing
You are my culinary instructor! I made a perfect Christmas turkey based off your lesson! Thank you for being so open to share your expertise! And the swirly fingers of satisfaction after you taste is OUMAZIING
Thank you 🙏
Love the out-takes!! Would be fun to see Jack on camera too!
No leave it d way it is
You know it's gonna be spicy when it makes you cough during cooking! Looks Delicious!
A brave chef. He loves to face challenges. I might try his version with a French “ascent.” It could be very delicious.
I would love for you to make a "CREPE CAKE" sometime.
Jean this last year I have gotten into cooking like crazy and watched countless CZcams channels I dont know why it took so long to find you, you make me laugh my ass off
Loved this video! I used to measure everything. Food tastes SO much better when you don't. You find that you like a certain ingredient. Just put it in. Don't worry about it.
This just proves that french chef can cool ANYTHING!
WORKED AS WAITRESS IN A CHINESE RESTURANT FOR 2 YRS FOR MR SAM WONG!! NEVER SAW A MORE DEDICATED COOK! HE TAUGHT ME SO MUCH!!
Delicious and nutritious! I love that you put in all the veggies.
Yummy! I just made a bunch of pork fried rice. It is gone and it was good!
Jean-Pierre has free best energy. He can cook anything and I'd love to eat it too
Best cooking show ever! ...and the best chef and teacher too 😃😃😃
KUNG PAO WOW, BABY!!! WOOOOOO!
Yum! Thanks Chef.
I love this guy.
Thanks!
Thank you 🙏
I was just in Ft. Lauderdale and forgot to reach out to the best chef ever!! Merry Christmas Chef. So glad your in the USA!
Looks so colorful and delicious
Really enjoyed this video. I've made Kung Pao Chicken for years the traditional way, but never with the French twist. I have all the Chinese ingredients. Looking forward to trying it with the "French Twist". (basically the added vegs). Never thought about it. That's why we have Chef Jean Pierre!
Love the ending Jack! 😂🤣🤣 👍
please keep the end clips to the future as well. it's funny i really like it
Love it Chef! So much fun to watch. ❤
Love your recipes and try each one all are awesomec
How about a video about making a decent Split Pea Soup ? Many folks are waiting for that one !
I have to say how much I love seeing the animated Jack. At least that satisfies my wanting to see the real Jack. The food looks yummy, Chef. Thank you. :)
I love to watch Chef’s videos at the gym on the treadmill so I don’t gain any weight…by watching the videos😂. Love the “oh s**t at the end!!🤣
Cashew nut also goes well with this dish.
Yummy. A Chinese signature dish. Be careful. The spiciness will sneak up on you. You are right, Chef, this is an American version of Kung Pao Chicken. When we cook this dish, all you'll see are the red spicy peppers and nuts. No other vegetables were added. Great job, Chef. It looks amazing, and I am sure it tastes good as well. ❤👍👍👍
Has anyone tagged Uncle Roger yet??
🤣🤣🤣🤣
You're the best, Chef!!!
You are the one chef for me. Like the style, video's and recipies 😅
This looks great! Takeout this weekend for my family! I'll cook in the kitchen and "take out" to the dining room! You're the best thanks for keeping us laughing and educated each week! Yum!
Thai chili peppers bring that 🔥and I love it. They use these in Hunan cuisine too:)
Ran out of schezuan peppercorns so used pink peppercorns for that zesty pepper note.... was awesome
YOUR SMILE! TELLS ME HOW GOOD AND SPICY IT IS!!
The happiest channel on the Internet.
My very favorite take out dish! Thank you for removing the mystery of this, it looks so good! Going shopping for the Asian ingredients, will be a lovely homemade surprise when my Wife comes home from work. ❤️
I don't know why, but I could never guess you making up some Kung Pow. I haven't had time to try it yet, but it's one of my favorites, can't wait to cook up a batch. Thanks for making it,the Asian folks add alot of color and spices to there food can't wait.
Looks great Chef J.P.! Another healthy stir-fry to add to the list. Cheers!
Delicious!
Chef Jean-Pierre is awesome!
omg i loved that last part thanks for letting it in hahahhahahah
Hilarious. Just made this for the first time last weekend, trying again this weekend.
Great timing!
Thank you sir once again for making my mouth water and for the laughs especially at the end 😂
Taiwanese approved. Sometimes, we add black vinegar at the end of cooking, making the perfect aroma and wok hay. In Western countries, balsamic is a good substitute for black vinegar which does the same function
I believe you are pronouncing the Chinese rice wine correctly. Ive made something similar, cooked my peanut from raw separately. Chinese usually add egg white to the chicken marinade. I think they call it velveting. Cant wait to try your recipe.
Shenzhen pepper is available here in UK in the largest stores of the big chain supermarkets. Often in the speciality aisle. Asda/Sainsbury's/Waitrose.
Think UK equivalent of Walmart that owns Asda, or Target may stock it. There is a localised Costco but has much more limited options compared to the best 3 here. IE 5 thousand lines as opposed to the best 3 20k plus lines of product.
The budget options Aldi or Lidl are cheaper but only carry a constant 3k lines of product. With many varied specials about 200 to 300 that change every week.
haha watch til the end! love the true reaction to the heat. Man that made me laugh out loud
Love your ending🤣🤣🤣
Wow. You put in the Sichuan peppercorns!!! I'm impressed. You cook like I do. Keep the key flavors, but improvise to taste. You even pronounced xiaoshing wine pretty much correctly!
I was surprised that there was no baking soda in your marinade. I thought that was the magic ingredient in Chinese marinade for tenderness of meat. I bet it tastes fantastic!
No, we don't add baking soda to marinade any meat but we added corn starch.
Both pretty much do the same thing, but corn starch is what is usually used
It is used in beef, that's why beef in chinese restaurants can occasionally taste soapy. But you wouldn't see it in other meat.
we use corn starch instead not baking soda😁
@@seanchungify Corn starch isn't a tenderizer, it binds the water in the meat so it doesn't come out during cooking. Boiled or braised are different, but there is no restaurant in China that doesn't use either baking soda or commercial meat tenderizer to fry beef
Jean Pierre, you are a biscuit. Great video. Thank you.
My new favourite channel! I watch one video every night before bed (sometimes two!)
Home cooking is one of my favourite past-times.
Thanks for taking the time to share all of your knowledge, joyful attitude and fantastic recipes.
Awesome! Thank you!😊
Chef EVERYTHING you make is FANTASTIC...especially when there is BUTTER! God Bless Chef... (Jack you too for the fantastic camera work!)
I am glad that you enjoyed it 😊. Looks delicious 😋
Dear Jean -Pierre. I love your recipes. They are great and amazing. Can you do me a favor and show a Bourbon chicken like in a Mall. I am trying to find it but what other chefs recommended is not that good. I would appreciated if you can teach me how to make it correctly your way. Thank you so much.