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Thank you, I will be making this tonight! Also have you seen the parody videos by ranton of you? I've been waiting for ages to see you respond to them.
I learned more about how to properly prepare Kung Pao chicken in this video than my years bumbling in the kitchen to recipes found on the internet. The prep cook's presentation was excellent and I like how he told us everything he was doing at each step and for what reason. I'll definitely give this one a shot. Can you gain this kind of access to other kitchens? This was so informative!
I made this (just with a lot less oil and flour instead of cornstarch because I didn't have any on hand) and it tasted almost like the one I usually get at my favourite Chinese place. Great recipe, in case you want to try it. It really tastes authentic!
This is the real deal! Allowed into a real Chinese kitchen. So many times Chinese food is surrounded by mystery and protected from prying eyes. Please do alot more of these Trevor! I loved the way the chef broke it down and simplified it. Please do dumplings next. I make good ones at home but would love to see the start to finish on them by a master Chinese chef. From the flour to the fillings of different types.
Hello Trevor! I just found your channel today and I have to say: You are awesome! I just love all the videos I've seen already (like 20+ Videos at the moment)! You are so entertaining while showing us all these food places and talking about the food there... I am really thankful for your work man, keep it up - you are doing it right!
+NestiusHD Well that's so nice to hear! Thanks for your thoughts and I'm happy you enjoy my videos! Let me know whenever you like the food in my videos or if you have any thoughts anytime, cheers!
Cooked this today with the recipe from the video. It wa svery good, even though I didn't have black vinegar. I substituted the black vinegar with a mixture of Aceto Balsamico, Worcestershire Sauce and rice vinegar, whichworked quite well.
Love your videos. Would really like more of this kind of videos as im trying to cook chinese food myself at home on my wok and want the authentic recipes and techniques
Great video. Around 10 months ago I learnt how to make this dish from research on the web...and thought, jeeez if I was in China I'd go into a place and watch them. And now I just have! In Sichuan how sticky is the brown sauce? I always found different places to have varying levels of stickiness level.
The stickiness of the soy source depends on what type of dish you are cooking. In China, the most commonly used two types are called Laochou and Shengchou. We usually use Shengchou to cook stir fry dish, because it's less sticky. And we use Laochou to cook meat. It's more sticky and it will give the meat a nice color. So if you want to cook meat, you can buy the sticky one with darker color.:)
+True Mexico There are two basic soy sauce, one is light soy, salty and is most commonly used and dark soy used for colour. There is also soy paste which is thicker and sweeter for stir fry. The one used here is laochou 老抽, dark soy sauce.
I love cooking Chinese food and I love how this video teaches the authentic recipe/ method! Thank you so much for sharing this. I never comment on RUclips Videos but I had to do on your video! I hope you could do more of these recipe videos.
Very simple chef and showed the recipe nicely. No fancy flipping stuff flying high in the air making it look like it is some complicated thing and all.
How exciting to actually go into the kitchen and see it made. Its nice to know that this is a real Chinese dish and not some made-up North American dish. Having said that, I do make this dish but really cheat, in your eyes, by using VH brand General Tao bottled sauce into which I have ground up and added schezuan peppercorns. Your version looks more delicious. Thanks for sharing Trevor.
Love to watch these shows, then try the recipes out myself. Feels good to work in the kitchen and teach my kids at the same time. Thanks for the videos. Great job. I really like the way you are happy about it.
That is the reson why I dont like chinese restaurants in Italy, they have no strong enough fire to cook the food, which will resault in dishes with too much moisture.
@@thefoodranger 4 years later and I'm here watching again lol. Excellent recipe, I've made it and it's delish. Going to look at your newer content now haha
One of the best videos I have ever seen on You Tube and the best cooking video ever. Seriously authentic, easy to follow, so amazing to get the real thing instead of all those ridiculous wanna be home chefs with their Allrecipe/Berry Crocker creations. THANK YOU!
Ive eaten this dish in a local sichuan restaurant. You were able to choose how spicey you want it. 3/2/1 peppers I took the 2 peppers option. still..Mouth numbing... but so addictive. Thanks for showing me how to cook this one!
Msg is recommended as it is the authentic way, people are absolutely clueless to think msg is a harmful product. Gentlemen is same as consuming too much sugar or salt, everything is in moderation.
That is a fantastic cooking video! The Gordon Ramseys of the world showing people how to cook Chinese is a joke. This is the real deal. Nothing more authentic than this! You deserve an award. Hope you make more videos like this one!
Yes man! this is totally the real chinese kung pao, my favorite dish.. I searched on google and found so many poor recipes, this is the right one, even uses sichuan pepper corns. Thumbs up!!
this is one of the most famous food originated from chengdu, personally i don't like it as much, because of the sweet and sour flavor, reminds me the takeaway food, but good to see you enjoyed it thoroughly :)
Take a bow Trevor for a superb Foodie vid on Authentic Kung Pao Chicken.Excellent video.production values,and recipe follow up.Just forgot the USD$ price this time,which we luv to see.All the best,ur admiring fan,phil
I don't know how you managed to pull this one off, I mean getting in the kitchen to have them share their in house special dish secret. BTW MSG is the key to bringing out the so called "umami" flavor in the dish. Without it there is no other way to achieve the level of savoriness of the dish I don't care what anyone says. They all use it, and MSG gets nothing but a bad undeserving reputation. Awesome Video footage.
Yeah, you guys might want to read the book 'Excitotoxins: The Taste That Kills' - You can't trust the American FDA to provide uncorrupted science. There's too much money involved.
+FDSeoul San Diego Thanks a lot for your input. You're right. That Umami flavour is easily brought out with MSG. And I prefer to go full local when eating, that's the foodrangin' philosophy, rather than ask for special requests even if it is unhealthier or not (who knows what the science actually says, I know it is a big debate). Thanks again for watching.
+The Food Ranger | Trevor James "who knows what the science actually says"?? the scientists. and they know that MSG is safe. just google FDA (U.S. Food and Drug Administration) and MSG...there's absolutely no adverse effect and if you want to know the origin of the myth, search for American Chemical Society and MSG on youtube. If you're going to make a recommendation at least know your facts.
Thanx a lot The Food Ranger for showing the original Chinese recipe of Kung Pao Chicken which had been cooked in China.I think natives can bring the actual authentic taste in food rather than any trained chef. My request to you try to show more videos like this where we can learn the recipes as well from different parts of the world. Keep it up guys!
Thank you for ur recipe and hard work. Just made this, i cant believe i can serve quality taste restaurant style for my family, thanks to ur recipe. Yummy
+The Food Ranger | Trevor James turn out great, my family love it. I have sechuan pepper for long time and dont know to use it, thx to your video so i can make dishes from it. I dont have dark soysauce, i substitude with oyster sauce. Black vinegar i substitude with tamarine sauce and sugar i substitude with honey. I dont use MSG but the chicken still turn out great, thank you
+Totally Awesome You're right. It's fine to use, but the reason I didn't recommend it is because it is often used as a substitute for real stocks and quality ingredients, and at the expense of more subtle flavours.
Absolutely fascinating and mouthwatering and a wonderful recipe across the miles and I am sure my results won't be as good as you have had in China.The chefs were delightful and so matter of fact in their artistry pity our own "celeb chefs" here in the UK could not exhibit such modesty or talent.I just love these real ventures in real China just more please.Thanks for sharing.
Thanks for showing people the real deal. I almost never order kung pow in american chinese restaurants because they never use sichuan peppercorns and usually junk it up with cellery, oyster sauce, etc...and then add canned dry roasted peanuts at the end!
Been waiting for a Kung Pao-video! Thanks a lot! Looks amazing! Really glad that you did a step-by-step-video of making the dish, too! I'm gonna try this! My best reference point so far for an authentic Sichuan version of Kung Pao has been Fuschia Dunlop's version. This one you're showing us differs a bit, mostly by the fact that he actually deep fries the chicken. I'm also wondering a bit about the bouillion powder... that seems like more of a lazy short cut rather than an authentic ingredient. Also, it's usually full of MSG and artifical flavors. Looked delicious, though! I'd love to see other Kung Pao dishes as well - tofu, shrimp, pork, etc.. Thanks again, keep it up!
+Klaus Skrudland hey Klaus! Super late reply, I'm just going through some comments and it's great to hear your input on this. I just got back to Chengdu from a trip to Malaysia and will be making some more cooking videos on the streets soon! Cheers!
Thank you for posting this video. Each Chinese restaurant I go to, I always get Kung Pao Chicken. There's only been one restaurant that had really good KPC. Would have to try this recipe soon or is more authentic but hard to find Sichuan peppercorn around here.
HUGE THANKS to ExpressVPN for offering all Food Ranger viewers 3 months free and 49% off their yearly package using this link: ExpressVPN.com/Thefoodranger . Travelers need ExpressVPN to stay safe online and to unblock any site. I personally use it for Netflix, even while at home in Canada, but also while traveling to unblock content and episodes that are geoblocked, and I also use it for security, because airport wifi and hotel wifi is often very insecure, leaving my data vulnerable. By connecting to one of their servers around the world, it’s just like my computer or phone is in that location, and all data sent while connected to their VPN is secure, safe, and private from others to see, so I know that my data won’t be hacked or looked at by others. Thanks so much for watching, and we have tons more videos coming up for you! Please leave me a comment below letting me know what you thought about this episode, thanks so much!!!
Thank you, I will be making this tonight!
Also have you seen the parody videos by ranton of you? I've been waiting for ages to see you respond to them.
I learned more about how to properly prepare Kung Pao chicken in this video than my years bumbling in the kitchen to recipes found on the internet. The prep cook's presentation was excellent and I like how he told us everything he was doing at each step and for what reason. I'll definitely give this one a shot. Can you gain this kind of access to other kitchens? This was so informative!
+Southpaw Scientist Hi! Yes, those videos are on the whiteboard planned out right now just finding the time, they will come! Thanks for your thoughts!
I made this (just with a lot less oil and flour instead of cornstarch because I didn't have any on hand) and it tasted almost like the one I usually get at my favourite Chinese place. Great recipe, in case you want to try it. It really tastes authentic!
"2 large breasts are good!". Amen brother.
Something all cultures can agree on
What about the legs and the thighs?
😂😂😂😂😂😂
🤣🤣🤣🤣🤣👍
This is the real deal! Allowed into a real Chinese kitchen. So many times Chinese food is surrounded by mystery and protected from prying eyes. Please do alot more of these Trevor! I loved the way the chef broke it down and simplified it. Please do dumplings next. I make good ones at home but would love to see the start to finish on them by a master Chinese chef. From the flour to the fillings of different types.
I love this video, Specially the fact that we are shown how to make it. I love old school authentic Chinese cooking.
Great! Keep em coming. Love to see authentic recipes.
+Sshooter444 Thanks a lot!
+The Food Ranger | Trevor James Hi Dude, thanks for sharing love your channal from Sydney!
Hello Trevor! I just found your channel today and I have to say: You are awesome! I just love all the videos I've seen already (like 20+ Videos at the moment)! You are so entertaining while showing us all these food places and talking about the food there... I am really thankful for your work man, keep it up - you are doing it right!
+NestiusHD Well that's so nice to hear! Thanks for your thoughts and I'm happy you enjoy my videos! Let me know whenever you like the food in my videos or if you have any thoughts anytime, cheers!
+NestiusHD I'll second that!
Have watched almost all of your videos. This is my favorite. very detailed and authentic, awesome!
Looking forward to your new video.
+Xiaojuan Leng WOW! That's really nice to hear! Thank you!
Really good video! Made for my girlfriend who is Chinese and she loved it! Please do more of these authentic Chinese recipe videos! Great stuff
+Steven Barcey Hey Steven! That's awesome you made this dish for your girlfriend! Glad it worked out for you, thanks!
Cooked this today with the recipe from the video. It wa svery good, even though I didn't have black vinegar. I substituted the black vinegar with a mixture of Aceto Balsamico, Worcestershire Sauce and rice vinegar, whichworked quite well.
+Knockahomer That's great to hear! Thank you!!
+Knockahomer Actually it's not vinegar, it's soy sauce.
Ptolemaic Taweret without balsamic it s ok anyway
It was so sweet of him to share the recipe! Such a treat.
Love your videos. Would really like more of this kind of videos as im trying to cook chinese food myself at home on my wok and want the authentic recipes and techniques
Great video. Around 10 months ago I learnt how to make this dish from research on the web...and thought, jeeez if I was in China I'd go into a place and watch them. And now I just have! In Sichuan how sticky is the brown sauce? I always found different places to have varying levels of stickiness level.
The stickiness of the soy source depends on what type of dish you are cooking. In China, the most commonly used two types are called Laochou and Shengchou. We usually use Shengchou to cook stir fry dish, because it's less sticky. And we use Laochou to cook meat. It's more sticky and it will give the meat a nice color. So if you want to cook meat, you can buy the sticky one with darker color.:)
+True Mexico There are two basic soy sauce, one is light soy, salty and is most commonly used and dark soy used for colour. There is also soy paste which is thicker and sweeter for stir fry. The one used here is laochou 老抽, dark soy sauce.
+True Mexico The other comments here are spot on haha. Thanks for the comment man, hope you're enjoying life in Mexico!
+Yi Cheng Nice to see you here Yi Cheng :)
***** I always followed!! : )) Hope to see more food adventures!!
I love cooking Chinese food and I love how this video teaches the authentic recipe/ method! Thank you so much for sharing this. I never comment on RUclips Videos but I had to do on your video! I hope you could do more of these recipe videos.
Haha the chef wasn't really sure about sharing the recipe :P
Chinese never share the secret recipe!!! Their business!!!
I've cooked this dish about four times now, the flavour in this little beast is incredible.
Thank you for sharing.
Hi Richard! That's so great to hear! I'm so happy to hear that! Thank you!
Very simple chef and showed the recipe nicely. No fancy flipping stuff flying high in the air making it look like it is some complicated thing and all.
The burn marks on the chef's wrist and hand, damn! The dude looks like a master of his craft.
This is the best Kung Pao! Thank you for the recipe!
I have much respect for the Talents, abilities, and skills these Men have.
How exciting to actually go into the kitchen and see it made. Its nice to know that this is a real Chinese dish and not some made-up North American dish. Having said that, I do make this dish but really cheat, in your eyes, by using VH brand General Tao bottled sauce into which I have ground up and added schezuan peppercorns. Your version looks more delicious. Thanks for sharing Trevor.
+Colin Hirons Thanks a lot Colin!
U look so humble and kind. Thanks for the recipe in the description
Watched a few of your Chinese visits. You speak the language like you own it. Very nice. How did you learn to speak it. It's impressive.
You gained 100k subscribers in only 1 month daaaamn !
Yeah it's crazy right!!!
Yeah it's crazy right!!!
Yeah it's crazy right!!!
Congrats from Switzerland bro :)
d3Str0Y3r961 now 400K+ sub
I'm very impressed with the quality of your Mandarin. I lived in Taipei for two years and you got me beat.
Thanks for sharing all the videos, Trevor!
+Doug Shapleigh Thank you Doug!
That was amazing love to watch how things are made so I can try them at home. would love to see more videos like that. Thanks so much made my day.
+Mike Stevenson Thank you Mike! I'm so happy to make your day!
awesome thank you! this was very cool to see and even my e year old was interested . Now we will try this recipe for lunch !
Love to watch these shows, then try the recipes out myself. Feels good to work in the kitchen and teach my kids at the same time. Thanks for the videos. Great job. I really like the way you are happy about it.
+scumdogz Thank you so much for your comment!
+The Food Ranger no problem man. keep up the great work and thanks again.
Great inside look at their kitchen and getting a family recipe. It looks delicious. Thanks for sharing.
+Jim D Hey Jim, thank you for the comment! Glad you liked the video! Hope you're doing well!
That stove sounds like the end of the world.
Lmaoo
That is the reson why I dont like chinese restaurants in Italy, they have no strong enough fire to cook the food, which will resault in dishes with too much moisture.
That is the real secret to chinese food., Apart from the ingredients and cooking method.
Good comment. It will be if that continues. Wow so much gas wasted. The pressure is crazy high.
I'm high AF
Thank you for this video. You're adorable and I enjoy your positivity. It's awesome how you speak the language!
+Michelle M Thank you Michelle! That's great, glad you enjoyed the video!
@@thefoodranger 4 years later and I'm here watching again lol. Excellent recipe, I've made it and it's delish. Going to look at your newer content now haha
Szechuan peppercorn! That's whats been missing in all the versions I tried.
Just made this, not sure if it's the way it is in China, but it was AWeSOME! Best i've ever made, thanks for the video.
This Video is pure gold, plz make more videos like this.
Finally, a vid with an actual Chinese cook showing how velveting is done. +1000!
It would be awesome if you had a cooking playlist, as swell. And thanks for taking us along on your great food adventure. =)
I just prepared this receipe and it's delicious, thank you for sharing and cheers from Guatemala
One of the best videos I have ever seen on You Tube and the best cooking video ever. Seriously authentic, easy to follow, so amazing to get the real thing instead of all those ridiculous wanna be home chefs with their Allrecipe/Berry Crocker creations. THANK YOU!
u shoulv showed their restaurant as an appreciation for them showing you how to this and prepare all that.
This is exactly like my local restaurant. Or very close, now I know to look for this if I ever travel to China! Thanks.
+minniepearl14 Thank you!
Oh wow... cant wait to try this at home. I do have a wok with high heat so Im set. Thank you Trevor.
Thanks a lot Lawrence!
remember to add enough oil andto heat it until smoke that means you have enough heat to cook
Your seem like such s hapoy friendly guy too. Should totally be a food presenter
two large breats are a necessity. Oh yeah helpful for cooking this dish as well!
+zekeboy24 I concur! LOL
+TheWolfePit hi! I've been cooking your sesame chicken recipe for over a year!
+Fahad Shaikh That's awesome Fahad!!!! Glad you're enjoying it!!
Larry
Ive eaten this dish in a local sichuan restaurant. You were able to choose how spicey you want it. 3/2/1 peppers I took the 2 peppers option. still..Mouth numbing... but so addictive. Thanks for showing me how to cook this one!
+Ricardo8388 Thank you for commenting! Glad you enjoyed my video! Cheers!
The taste is absolutely authentic! Great recipe
Hey X! Yeah it was so tasty! You made it yourself?
Oh my..... My mouth is watering. Kung Pao chicken is my favorite Chinese dish ever! And to have it in China must be so awesome!
Msg is recommended as it is the authentic way, people are absolutely clueless to think msg is a harmful product. Gentlemen is same as consuming too much sugar or salt, everything is in moderation.
I hope you go to Jiangsu one day. Like in Nanjing, Suzhou, Shanghai, etc. 盐水鸭，阳澄湖大闸蟹，松鼠鳜鱼，红烧划水，etc. are famous dishes.
You went all the way to china for a recipe, now that's dedication but I'm getting it delivered
i've tried kung pao tea chicken and it's awesome!! additional tea flavor makes great differences.. awesome!
Thanks for sharing the recipe !!! Looks awesome !!
Great recipe choice! I feel so hungry just looking at this video. Keep these videos coming!
+kenkai1004 Thank you Kenkai!
Seeing the work that goes into it, I dont mind too much its about 10$ where I live
That is a fantastic cooking video! The Gordon Ramseys of the world showing people how to cook Chinese is a joke. This is the real deal. Nothing more authentic than this! You deserve an award. Hope you make more videos like this one!
Wow the wok cooks food so fast!
Yes man! this is totally the real chinese kung pao, my favorite dish.. I searched on google and found so many poor recipes, this is the right one, even uses sichuan pepper corns. Thumbs up!!
+Jesper Seegert Thank you Jasper!
all food looks good in his videos.
Love watching it being made the authentic way!
MSG (monosodium glutamate) is a vegetable salt extracted from grains and vegetables. It is completely harmless if used in the correct amounts.
this is one of the most famous food originated from chengdu, personally i don't like it as much, because of the sweet and sour flavor, reminds me the takeaway food, but good to see you enjoyed it thoroughly :)
+chrisyan81 Thank you Chris, I loved it haha I love sweet food
why do people always have negative comments?if you don't have nice things to say keep it to yourself.nice works Chinese men!
love it.wish could get a video of making szechuan chicken
Take a bow Trevor for a superb Foodie vid on Authentic Kung Pao Chicken.Excellent video.production values,and recipe follow up.Just forgot the USD$ price this time,which we luv to see.All the best,ur admiring fan,phil
I tried this recipe today, its pretty unreal. Thanks for sharing!
Would love to see more cooking videos. Love your channel and food adventures.
My mouth was watering the whole time! It looks so delicious.
+Katherine Gaughan Hey Katherine! It was so so delicious! haha, thanks for watching my vids and nice to have you comment, have a good one!
This was great! Would love to see more videos for recipes!!
I don't know how you managed to pull this one off, I mean getting in the kitchen to have them share their in house special dish secret. BTW MSG is the key to bringing out the so called "umami" flavor in the dish. Without it there is no other way to achieve the level of savoriness of the dish I don't care what anyone says. They all use it, and MSG gets nothing but a bad undeserving reputation. Awesome Video footage.
he is correct. the research stating msg was bad was from the 1960s and was wrong and based on no actual facts. msg has no harmful effects.
Yeah, you guys might want to read the book 'Excitotoxins: The Taste That Kills' - You can't trust the American FDA to provide uncorrupted science. There's too much money involved.
+FDSeoul San Diego Thanks a lot for your input. You're right. That Umami flavour is easily brought out with MSG. And I prefer to go full local when eating, that's the foodrangin' philosophy, rather than ask for special requests even if it is unhealthier or not (who knows what the science actually says, I know it is a big debate). Thanks again for watching.
+The Food Ranger | Trevor James "who knows what the science actually says"?? the scientists. and they know that MSG is safe. just google FDA (U.S. Food and Drug Administration) and MSG...there's absolutely no adverse effect and if you want to know the origin of the myth, search for American Chemical Society and MSG on youtube. If you're going to make a recommendation at least know your facts.
+FDSeoul San Diego Another option is to use concentrated chicken stock made on site, but obviously to a restaurant MSG is MUCH cheaper and time saving
He put his fingers that were mixing the chicken directly into the cornstarch. WOW!
Excess corn starch will absorb the chicken juices and thus stick to his fingers.
Thanx a lot The Food Ranger for showing the original Chinese recipe of Kung Pao Chicken which had been cooked in China.I think natives can bring the actual authentic taste in food rather than any trained chef. My request to you try to show more videos like this where we can learn the recipes as well from different parts of the world. Keep it up guys!
I made this dish at home.... it was awesome... thanks for sharing...
awesome, great to hear that!
Thank you for ur recipe and hard work. Just made this, i cant believe i can serve quality taste restaurant style for my family, thanks to ur recipe. Yummy
+hijabscarfworld Wow you made it? How did it turn out? Thanks a lot!
+The Food Ranger | Trevor James turn out great, my family love it. I have sechuan pepper for long time and dont know to use it, thx to your video so i can make dishes from it. I dont have dark soysauce, i substitude with oyster sauce. Black vinegar i substitude with tamarine sauce and sugar i substitude with honey. I dont use MSG but the chicken still turn out great, thank you
+hijabscarfworld MSG is perfectly fine to use, its a myth that it's bad
+Totally Awesome You're right. It's fine to use, but the reason I didn't recommend it is because it is often used as a substitute for real stocks and quality ingredients, and at the expense of more subtle flavours.
Thank you to chef for sharing this fantastic recipe ❤️🇨🇦
I love your videos. Great presentation from you. Keep the videos coming. Good luck to you.
+Mike Conway Hey Mike! Thanks a lot!
Absolutely fascinating and mouthwatering and a wonderful recipe across the miles and I am sure my results won't be as good as you have had in China.The chefs were delightful and so matter of fact in their artistry pity our own "celeb chefs" here in the UK could not exhibit such modesty or talent.I just love these real ventures in real China just more please.Thanks for sharing.
+Maria das Santos Hey Maria! Thank you and I'm glad you loved the new style video! I will keep them coming.
***** Super
Thank you so much food ranger, that was fun.. and informative
Kung pao chicken is all time my favorite Chinese dish!
Thanks for showing people the real deal.
I almost never order kung pow in american chinese restaurants because they never use sichuan peppercorns and usually junk it up with cellery, oyster sauce, etc...and then add canned dry roasted peanuts at the end!
Very nice video, you should make more like this, please, this is great.
wow dude you are living the dream .... cheers from Canada
Thanks for the ingredient amounts.
finally how to vidoes. keep it up Trevor, luv ur vidoes. now more how to vidoes....
Been waiting for a Kung Pao-video! Thanks a lot! Looks amazing! Really glad that you did a step-by-step-video of making the dish, too! I'm gonna try this! My best reference point so far for an authentic Sichuan version of Kung Pao has been Fuschia Dunlop's version. This one you're showing us differs a bit, mostly by the fact that he actually deep fries the chicken. I'm also wondering a bit about the bouillion powder... that seems like more of a lazy short cut rather than an authentic ingredient. Also, it's usually full of MSG and artifical flavors. Looked delicious, though! I'd love to see other Kung Pao dishes as well - tofu, shrimp, pork, etc.. Thanks again, keep it up!
+Klaus Skrudland hey Klaus! Super late reply, I'm just going through some comments and it's great to hear your input on this. I just got back to Chengdu from a trip to Malaysia and will be making some more cooking videos on the streets soon! Cheers!
Looking forward to it!!
My favourite dish!!!!
best recipe, try once and its best, i sometimes add some vegetable, but as basic recipe is good :) thx
I feel relaxed whenever I see you.
Great video Trevor! I was surprised they used chicken breasts rather than chicken thighs
+Tejas Patel haha yeah me too! I like the chicken breasts though! mmm
+Tejas Patel I use chicken thighs myself when I make Kung Pao. I find it retains a great buttery texture and is forgiving when slightly overcooked.
he smiles and thumbs up in all his videos, does he ever not like something? Honestly, it doesn't look all that special
I really think you could have your own food show!
BEST FOOD REVIEWER ON RUclips
+qaching Hey wow that's awesome! Thank you for that comment!
looking you eating always made my mouth watering..love your show trevor
haha thanks so much PLU KOJAK!
Unreal fire under that wok. No wonder so difficult to get that fire hot at home. Great video
+Pamela Batchelor Thanks Pamela!!
I'm totally making this tonight
keep them vids comin great job nice to see how much ur into the culture i love azn food 😆
Thank you for posting this video. Each Chinese restaurant I go to, I always get Kung Pao Chicken. There's only been one restaurant that had really good KPC. Would have to try this recipe soon or is more authentic but hard to find Sichuan peppercorn around here.
+Alexis Yaj Thank you Alexis!
Usually you can find Chinese peppercorn in Chinese market, but not always.
watch your video make me hunger, love it
+Duan Janie Thanks Duan!
George likes spicy chicken
the kung pao chicken looks so good . did it taste as good as it looked?