Kung Pao Chicken by a French Chef! | Chef Jean-Pierre
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- Опубликовано: 22 мар 2023
- 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.
RECIPE LINK: chefjeanpierre.com/chicken-re...
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VIDEO LINKS:
Perfect Rice: • Perfect Rice Recipe | ...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Woll Non-Stick Wok: chefjp-com.3dcartstores.com/D...
❤️ Acacia Honey: chefjp-com.3dcartstores.com/A...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
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❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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Хобби
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.
Chef Jean-Pierre, there are so many great people giving cooking talks on RUclips, 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.
Please do some more Chinese recipes. This was amazing!
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 😁
You had me at “Well hello there friends, Kung Pao chicken!” 😊
This guy is probably old enough to be my grandfather, but he’s still ten times more entertaining than I am. Keep it up!
Chef Jean-Perre. Whatever you cook will be perfect because of your talent, humor, and your heart are in it. We love you.
Saw, watched, listened, went to the store, came home, made Chef's chicken for dinner for my wife. We love it! Thank you!!!
I love watching you Chef ... what a character ... never stop putting out content. I learn something every time I watch you work !
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😊
My mouth is watering 😍🤤
There really is no other chef anywhere that mixes entertainment and education as naturally as you do, chef
I still love watching chef JP. My favorite chef hands down.
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!
LOLOL!!! Cracking up over here Chef! Love the endings.
And it’s not “Onion” for me anymore, it’s “onyo!”
I love your channel!!
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
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"
That last clip was priceless
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.
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.
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!
Awesome teacher. Thank you
French/Italian...cooking Chinese........I LOVE IT
You made my day happy again! I'm laughing so hard tears are running down my legs!!😂😂😂😂
Yikes!!! There's an app for that!!! 😂
Oh Chef, you always make my day, you are a BEAUTIFUL human being. Thank you as always!!
I think Sherry is also a substitute for the cooking wine.
I'm really glad I found his channel he is very personable and a joy to watch 👍
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.
South louisiana resident here who would love to cook along side this living legend
You know it's gonna be spicy when it makes you cough during cooking! Looks Delicious!
I would love for you to make a "CREPE CAKE" sometime.
Thanks JP, for all the recipes, and the laughs. Great outro on that one.
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.
This just proves that french chef can cool ANYTHING!
The happiest channel on the Internet.
Jean this last year I have gotten into cooking like crazy and watched countless RUclips channels I dont know why it took so long to find you, you make me laugh my ass off
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
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!!
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!
Great Video Chef! I love Jack's emotocon coming in from the side - nice touch!
A brave chef. He loves to face challenges. I might try his version with a French “ascent.” It could be very delicious.
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
Love it Chef! So much fun to watch. ❤
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!
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
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!
Jean-Pierre has free best energy. He can cook anything and I'd love to eat it too
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 Chinese food/American style. Super easy to make, delicious, fast, good for leftovers. Thanks Chef for sharing.
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!
Love the ending Jack! 😂🤣🤣 👍
Thanks Chef! I really like your mise en place!
"'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.
Chef Jean you are the best thank you 🙏🙏🙏🙏🙏🙏🙏
Best cooking show ever! ...and the best chef and teacher too 😃😃😃
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.
Yum! Thanks Chef.
Thanks again Chef. Always a pleasure watching you. 👍
KUNG PAO WOW, BABY!!! WOOOOOO!
please keep the end clips to the future as well. it's funny i really like it
Delicious and nutritious! I love that you put in all the veggies.
My favorite chef!!!
This is one of my favorite Asian stir fry dishes to make! Love seeing your take, and it gives me comfort knowing that my process is so similar.
I think Chef did not mention onions first is because: typically a wok is heated to a temperature higher than 365 degrees. The onions would burn. Typically, the dish is flash sautéed and only takes about 10 minutes no more and less if possible. When I worked in the restaurant industry we had many Chinese cooks being in San Francisco. He taught me many dishes. They only took about 5-8 minutes to cook.
You are correct, but he would need one of those big gas burners to cook that fast, with a round bottom wok. I have the same problem when I cook Chinese, I cook longer than I should. You lose a bit of the freshness and crispiness, but it's still okay.
You can’t heat up a nonstick wok hot enough
you are right, but we're also talking about different onions
I love this guy.
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!
Great job JP. You know your ingredients well. I absolutely love this version! I can see the flavor right through the TV.
Looks great! Will make it for sure. Thanks again.
Looks so colorful and delicious
Your the A#1 chef, Chef Jean. Outstanding.
Thank you for another wonderful recipe, chef. I've definitely learned that mise en place is imperative to cooking, and I have taken that lesson to heart!
Can't wait to try this one out! Thank you, Chef!
Chef EVERYTHING you make is FANTASTIC...especially when there is BUTTER! God Bless Chef... (Jack you too for the fantastic camera work!)
How about a video about making a decent Split Pea Soup ? Many folks are waiting for that one !
I'm going to make this Saturday. Thanks a bunch
Chef...It looks perfect. Jack...the post-credits scenes are GOLD!
YOUR SMILE! TELLS ME HOW GOOD AND SPICY IT IS!!
Chef Jean-Pierre is awesome!
Another brilliant dish with a brilliant ending. Well done Jack
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!😊
Just brilliant content... If this video was 4 hours long I would watch the whole goddamn thing.. Chef JP's personality is priceless! But the camera work and post production.. the editing.. flows seamlessly with JP's persona... GREAT work Jack!!!
Out takes were AWESOME!
Glad you are highlighting some Chinese. Love it
the end was the best part! :D awesome recipe again chef
Love your recipes and try each one all are awesomec
Amazing video! I love this guy!
Looks great Chef J.P.! Another healthy stir-fry to add to the list. Cheers!
Thanks for your showing
Always amazing
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!😊
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!!🤣
Way to go Jack, that out take is hilarious!
Has anyone tagged Uncle Roger yet??
🤣🤣🤣🤣
You're the best, Chef!!!
Thank You for your FABULOUS Info. Wonderful Recipe...as ALWAYS!
My favorite dish!!! Thank you chef
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. ❤👍👍👍
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. ❤️
We go around the world with all your recipes.
Another great video, thank you!!