Village Life in China - How to make the BEST Kung Pao Chicken Recipe (DELICIOUS and EASY)
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- čas přidán 26. 04. 2024
- Village Life in China Vlog - How to make the best Kung Pao Chicken recipe!
Full Kung Pao chicken recipe here: thefoodranger.com/kung-pao-ch...
Ingredients: thefoodranger.com/ingredients
Free Sichuan Peppercorns: www.thefoodranger.com/freesic...
The Kung Pao chicken recipe below is suitable for two adults to eat. You can order the ingredients here: thefoodranger.com/ingredients (premium quality) and get a free bag of Sichuan peppercorns as well (using coupon code “ranger”), so you don't have to worry about finding the harder to get Sichuan ingredients.
Ingredients:
These are the 5 small bowls you will end up with before frying:
1 bowl of raw peanuts, about 50 grams.
1 bowl chicken breast.
1 bowl mixed with 1 large Chinese leek (use the white/light part only) and 6-10 garlic cloves, both cut into bite-sized pieces.
1 bowl of dried large Sichuan chilies (about 10-20 depending on how spicy you like it) + one or two teaspoons red Sichuan peppercorn.
1 flavor bowl (see how to do it below in the flavoring part)
Marinade for Chicken:
1 chicken breast, about 250-300 grams, cut into cubes, chicken pieces small
1/2 tsp salt
1/2 tsp MSG
1/3 tsp Chinese hujiaofen pepper powder
A touch of Laochou Chinese dark soy sauce for color
1 capful of Liaojiu Chinese cooking wine (Shaoxing wine)
Mix this up, and then add a touch of cold water and mix until water is no longer showing on bottom of bowl, so the chicken absorbs all the water. It should feel juicy but not too wet. This is an important step in keeping the juiciness into the chicken when you fry it. Make sure it absorbs all the water. Aunt Yang likes to add an egg white instead.
After mixing water, add 2.5 teaspoons of wandoufen pea starch or potato starch or corn starch.
Add soybean oil to the bowl so it goes halfway up the chicken.
Marinate for about 10 minutes
How to make the Kung Pao Chicken sauce:
1/2 tsp salt
1/3 tsp MSG
4 tsp sugar
1/3 tsp Hujiaofen Chinese pepper powder
Xiangcu Chinese black vinegar, pour it until it just barely saturates all your sugar and then add just a little more. This is to make it slightly more sour than sweet. That's the way it's done in Sichuan.
A touch of regular Chinese soy sauce.
1/2 tsp Wandoufen pea starch or potato starch, mix until the sauce thickens a bit
Step By Step How To Make Kung Pao Chicken
1. Fry the peanuts
Heat a wok over low heat and add a generous ladle of soybean oil or vegetable oil, enough so the peanuts will be covered.
Before the oil warms up, add the raw peanuts and fry them gently. Keep it at low temperature and low heat.
You will start to see some small bubbles forming in the oil. Wait until the skins of the peanuts start to come off and the inside turns slightly yellow and golden, emitting a fragrant aroma. This should take a few minutes.
When the peanuts are slightly golden, carefully pour them out of the wok and strain any excess oil. Set aside. This step is easy to overcook so if you burn them, it's no big deal, just throw your peanuts out and try again with a new batch.
2. Fry the chicken 50%
Turn the heat to maximum and pour a large ladle of soybean oil or cooking oil into the pan, allowing it to heat until it begins to smoke.
Once it begins to smoke, remove the wok from the heat and carefully pour the hot oil back into the oil bowl.
Turn the heat OFF, and immediately return the hot wok back down and add two large ladles of oil.
The heat from the wok will instantly make the oil hot. Add marinated chicken to the wok and mix and spread around gently fry them until they are halfway cooked, which should take about 30-40 seconds.
Once the chicken is halfway cooked pour it out of the wok into a strainer and strain any excess oil back into your oil bowl. Set aside. This technique is essential for keeping the chicken nice and juicy so you can just put the chicken in near the end and finish the cooking and serve shortly after.
3. Final stiry fry.
Heat the wok over medium-high heat and add half a ladle of oil.
Add the garlic and chopped chinese leeks to the wok and fry until aromatic, You can fry until there is even a slight yellow char on the leeks.
Next, add the dried large Sichuan chilies and Sichuan peppercorns to the wok and continue to fry until aromatic. You can even wait until the chilies turn slightly yellow.
Maintain medium heat throughout this process.
Add half cooked chicken to the wok and stir-fry until completely cooked.
Then, add the prepared sauce to the wok. Before pouring it in, ensure the sauce is well mixed to prevent the sugar from sticking to the bottom of the bowl. You can also pour a little chicken and sauce from the wok into the sauce bowl to ensure all the sauce is transferred.
Here is where we increase the heat to max heat. Stir fry the chicken and sauce vigorously, usually for about 10 seconds.
Finally, add the fried peanuts to the wok, stir, toss, and serve immediately.
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I hope you guys enjoy this Chinese village life Kung Pao Chicken recipe! You can make it easily at home, it's very delicious! To get the ingredients for this recipe, go to thefoodranger.com/ingredients to see all the Sichuan pantry packages available! Thanks so much for watching guys and I hope you're as excited for this new series as I am!
The goat 🐐 is back and now cooking 😊😊😊.
I already posted my positive vibe & thoughts in the comments.. ;)
😊
❤😊
Howdy Trevor and Ting hope y'all are well already enjoying this new series
"Deep in the village" is his new favorite sentence 😂
ahahahaha
Haha, that is so true, he is advanced from noodles to deep in the village. 😂😂
It’s wonderful to see someone chase and achieve their dream! Talk about inspirational!
Trevor's enthusiasm for this new format is palpable. It's so admirable that he's found renewed energy that he can invest into this channel. And, I can tell that he's learned a lot. There was a lot of technicality in prepping the chicken, how he velveted the meat, how he regulated the temperature, his use of the oil, making the sauce, etc. This is just the beginning.
I just wanted to add that K P Chicken was my father's favourite dish he cooked every week for us for 30 years until his departure. K P Chicken will always be the best for me. Thanks Dad
Thats beautiful. ❤
It's nice to see you cooking. Some tips:
1. Too much oil was added when marinating the chicken;
2. Marinate the chicken with corn starch. Pea starch is usually used to make cold skin（LiangPi 凉皮） and Nokdumuk（LiangFen 凉粉）;
3. When the chicken is put into the pot, wait for about 10 seconds before stir-frying so it will not stick to the pot.
love from china❤
All the steps are straight from my laoshi at the school. Everyone has their own way but I did my best to follow his exact way :) He uses pea starch, he puts more oil too haha
@@thefoodrangersure man whatever u say
@@thefoodrangerLong time fan, really thrilled that you’re back making videos. Love the new format too! Please can you tell us what is the name of the school you attended? I would love to go one day…
I was thinking the same! Especially regarding the pea starch!❤
Hey Trevor! As a professional Chef and food executive for over 40 years thanks for bringing some excitement!!! You took the chance!!
The no-cut format is great and honest! Rare for cooking channels
just read your comment while listening to the vid, was then actually watching the vid 5 seconds ... 7:33 ... no cut? :D I mean its not shorts-level-cut, but its cut like other normal vids as well lol
Yeah, it’s very difficult to do a real time video like this with few cuts. You can see there’s imperfections like shadows and things, but he’ll figure that out as he goes. I like the general vibe/idea.
I’m just so proud of you for getting down and doing what you love to do and achieving what you’ve been dreaming of…….GO TREVOR JAMES!
Not gonna lie I was a bit skeptical about this format but I actually love it. I love the unfiltered cooking process. Congrats Trevor!
My favourite part of the vid was actually at the end when they're sat together eating both dishes with rice and chatting.
Bro i love this! Let's go DEEP in SICHUAN!!!
I love her, the cooking master, i love her energy
I came back here after 2 years and just wanted to say that I LOVE THIS content! It's just so authentic and makes me feel like cooking KP Chicken as well!! More of this type of vids please!
You're on fire, Trevor. Great concept. Great approach. No better presenter. No better food.
🔥Food Ranger - Trevor James gives us back stages VIP pass into authentic Chinese cooking. 👍
This first cooking video was awesome. I can tell how excited you are to be doing this new chapter in your life. I look forward to many more cooking recipes in the village!
Respect for what you are doing here!
You are quite a brave man putting your head on the table like this.
太好了! What an awesome house, it’s just perfect! I wish I could be there to smell and taste the food. You knocked it out of the park. I’m so excited for more videos in this series!
The village life cooking is very original and has similar vibes to the beginning stages of the food ranger which also a great thing
Oh my God!
Finally!
Good news!!
Can't wait for you guys to come back!
I gotta tell you.
I'm addicted to your videos.
Thank you for your amazing work!
Thank You for this amazing video... Not only the recipe but all other things surrounding you and that you share with us.
her smile is genuine :) love this new concept
So excited. You’re teaching about marinating, the pre-cook, the velveting, the heat control. Technique… all wrapped up in a yummy recipe shared with love.
Love this format. The village house is so authentic and quaint! Every Chinese household has their own slight variations and techniques for every dish, so I love that you included the lady of the house to show her version of the dish.
I’ve never heard of using egg white to marinate the chicken. I will definitely try that next time! My late father used cornstarch to coat the meat for many of his Cantonese dishes to keep the juices in… probably a more common method. Looking forward to the upcoming episodes in this series! ☺️
Thank you, Trevor, for sharing how to make a Kung Pao Chicken in an authentic way, love this video I can improve the way I make Kung Pao Chicken from now on. Thank you!
These village cooking videos are so amazing. I love them
the woman comes to check what hes doing , and hes randomly saying "TOO AMAZING" :D
Just pure magic, Trevor you have found your Nibbana. Absolutely brilliance all around. I wish I was there with you to enjoy your food. K P Chicken top top. Love the chillies
Very rare that a CZcamsr makes me feel their real and honest enthusiasm. Congratulations, Trevor and Ting! Love love love this realness. Makes me want to visit Chengdu also.
What a perfect evolution of your career, the small village vibes are amazing! Happy you're learning more and more through cooking practice!
Great video trevor! I love this new format of yours! Stay deep in the village!
You are living dream, whoever comes with the idea of deep village is just awesome.
This is such an awesome series, can’t wait to watch all the upcoming content
My favorite dish! Always order from local Chinese restaurants but no comparison for certain to the authentic recipe you and your lovely neighbor prepared. Loving the village cooking vlogs! Keep it up young man. Loving it!!!
That's a beautiful natural chicken. Anyways i really love this series so far. Shooting in the village setting is definently an amazing addition.
You really convey your passion for the culture and food of sichuan! Really wholesome to see you living out your dream. Keep it coming man, amazing stuff!
This is an amazing series Trevor & Ting! Great to see you all again! Brings back memories working in a mandarin and sichuan restaurant! Many blessings! Safe travels!
Love the authenticity of this videos, keep it up! You're preserving history!
Lovely! Great Job! Stay with it Trevor, this idea will be just as wonderful as your travels. We are all just waiting for the next recipe! Thank you for sharing!
I am so happy to see this direction of the channel because the content was already amazing but you keep finding new fun ways to expand and give something you love and something that is interesting and entertaining for the viewers! Keep it up
This is actually optimal for me. Super glad ure doing this series bc i love cooking and want more in depth details on how to cook sichuan food!
Awesome bro, you are the best, First commmmnt Btw❤
I loved this video and I'm excited for more, it's a great concept and a learning experience to watch
Loving this series. Your enthusiasm is contagious! Looking forward to more cooking.
Love it Ranger! Keep going! Love the recipes....will try both!
I've never been this early. TREVOR & TING WE LOVE YOU. Please visit Canada & Bangladesh (my two homes!)
wow amazing!!!
Isn’t Trevor from Canada originally?
@@Spanishfutbol2010yes
This new series is making me addicted to this channel again, really invested into this. I can literally feel your passion for food rekindle.
Good to see you back in action, Trevor.
Fantastic sir! Love the new angle on your channel! Keep it up! Love it!
Looks awesome! Loving the new direction and can't wait to see more. Keep it up.
Great effort Trevor! Love the new village life videos 😁 Ting looks very happy too!
Ting Ting has only gotten even more beautiful. And such a beautiful place. What a dream life.
I love the new direction of your vlogs. Great to see you chase your dream, looking forward to more of these videos.
Trevor. It's so good to see that you found your passion. Definitely enjoying your videos.
Love your enthusiasm and positiveness... Maybe I need to travel more.. ❤🎉.. I will cook these at home ..
Gotta love the old school cooks. No gas, no electricity, no fancy-frills water-bath nonsense; just classic raw fire and flame. The difference it makes to the food is immeasurable. Lotsa respect to the Ayi.
You’ve travelled a long way, fellow Canadian.. Love your content!! Love your new focus.. Keep bringing it! 👍❤️🇨🇦
I never knew you be back. Welcome bacl with a new video trevor.
Kung Pao Chicken Sichuan style. I personally adore n love Chinese sea food Cantonese style. Way to go Trevor n man getting those Chinese street food vibes Bon Appétit. Ni Hao people. Hello from India 🇮🇳.
Loving the content Trevor. Looks delicious. Keep them coming!
So happy for you my Canadian brother. Been a long time coming. I remember when you were just starting and asking if rating the food was a good idea. Glad everything is going well
Love this new format!
i love this new approach you going with...its new its different and i dont see no one else doing it like that...its fun its new and i enjoy it
Loving the new video concept! Really enjoyed watching.
Awesome video Trevor!
i love this video!!! the background setting is perfect, the people are perfect, the content is perfect.
Remember to season the wok before usage. It doesn't like it has been. That makes the wok non-stick
Wow wow wow- beautiful video! Love the format. I love cooking 宫保鸡丁, but definitely got some pointers from your demo. Very pumped for this channel. Excellent!
I really like this series! Village cooking is SO delicious, especially when they use charcoal to cook!
This is such a good series @thefoodranger. I'm loving it!
This video series is a really fun idea! Looking forward to more episodes!
Love this! I hope your new concept will be a great success!
Fully amazing. Infused with Chinese cooking authenticity that comes through on the video. Right down to the heat from the wood fire wok.
the videos and the concept is great! excited for more
I loved the video!! Thank you for letting us know where you are living and how you came to your decision to try this new endeavor. It's really exciting!!!
Thank you!!
I love the new format!
Love to see you so happy. I enjoy the easy to follow recipes.
So beautiful nature and place! Keep it up!
Truly enjoyed it. You inspired me to try something many told me to do. Thanks for sharing. Let's all celebrate life through food.
wow definitely looking forward to this series
These are my favorite videos!
This format is great, awesome to see the difference in recipes go head to head!! Your passion shines through here 100 percent. I am super excited to see more of these authentic recipes in the future. Going to try this Kung Pao recipe ASAP! Only have an induction wok at the moment, but it gets the job done. Looking for an outdoor gas setup currently. Best of luck on your new adventure!!
I’m just Loving this new concept and don’t think about stopping……..keep it up and don’t forget who you are…….my hero…….Love ya man….CK1
This is crazy! I love it!
Cooking in the Village, having other places aswell, having yo girl be comfortable at your side and being part of what you like to do, and showcasing a recipe to the world!
I mean talking about living the dream !
One day I hope to reach this happiness/pure bliss of living thats all shown in this one video. 😎 I didnt expect a video here so soon either. So Awesome
This is the greatest series ever! Your zeal has returned. From a South Georgia old man keep ii up!
Good luck on your deep village adventure, can't wait to see you in full swing.
Loving this new series, back to watching every video for sure
Really enjoying this new content!
Loving this format so far. just about to watch this for a second time. Keep it up.
Loving the new direction. You seem very happy and more natural doing this. Keep going!
Welcome back to China 🇨🇳 ❤. Fans miss you 😘 guys. Teaching foreigners how make fresh Chinese food. They could make Chinese food at home.
Greetings from the UK Trevor. You were always my one of my favourite food travellers up there with Mark Weins. Will always follow your progress. All the best .
This is so interesting. Kudos to you for the new channel direction!
I’m going to love your new cooking series. When using a wok you really need to use high heat like the lady did, you will get the hang of it pretty quickly Trevor. Both dishes looked amazing, you should do some spicy 🌶️ goat skewers.Ting looks amazing.
I might not always comment, but I'm always watching and supporting, Trev. Excellent stuff.
Love the traditional kitchen and recipes!
It look so good, one year ago I have tasted Kung Pao Chicken in a Chinese reasturant, it is a little bit spicy and sweet and juicy, so I try to let them teach me, but now I have forgot how to do it until I watch this vedio, the process is much complex then what I learned but they color is much good than what I have seen.
You did great! Love watching your videos!