📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with RUclips. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
To all the people saying this is not authentic: Make your own video. He already said Kung Pao chicken is different everywhere. I'll take this dish over a lot of the "authentic" ones I've eaten. Keep up the good work!
All I can say is that I have chased a Kung Pao dish, this good for more than 30 years, never did I imagine that I’d end up cooking it myself!! So ALL CREDIT to Jeremy at the end of the day. I am new to you guys, but after that Kung Pao (Wow) I cant see myself wandering off any time soon. I will sign up over the coming days in an effort to support your honest and exceptional efforts to educate people such as me. Thank you, and stay safe.
Don't mind some of the insensitive comments they apparently don't know anything about cooking. I've been cooking for 30 years and was taught by mom. You're doing a great job with the video and offer a lot of great tips. Thanks
I agree and the recipes from School of Wok are great except this one is just wrong. Kung Pao uses peanuts and NEVER uses cashews for one thing. Second, never use hoisin sauce and tomato paste that ruins it for me. Chicken stock makes it way too watery. You want THICK sauce so if I made this recipe, I would have to add a lot of corn starch to thicken the sauce. Again, I have tried recipes from this channel and they are great. Just not this one.
Loved this recipe. I finally tried my hand at Chinese and didn't burn everything. Your "Wok clock" and the temperature control trick is very helpful for beginners. Thanks a lot!
Your videos are great. My only comment is the music is annoying - much prefer to hear the sounds of your cooking and sizzling rather the music constantly fading in and out. Great recipes none the less!
Excellent recipe, and great tutorial, easy to follow. great job by Jeremy. Suggest do the marinade first and set the chicken aside in the fridge before sorting the rest. Added coriander at the end with just the heat from the wok, and used washed salted peanuts as didn't have cashews. Worked well. Recommend use the ingredients and quantities as instructed for the wet items for sure. For chillies, garlic, (and i added ginger) do as you like. 5 spice is necessary and supermarkets should have. I used honey rather than sugar for a gentler flavour, and in roughly the same quantity Szechuan Peppercorn may need Asian supermarket but worth to seek out. Use pessle and mortar then suggest use tea strainer to remove the husks to leave a finer powder. All up, great recipe and will be trying more from School of Wok
I just made this for dinner but I did noodles with it and my usually awkward kids absolutely loved it thank you so much for all the recipes and ideas and tomorrow I'm going out to buy my very first wok can't wait xxx
I just made this tonight. Exactly to the recipe but without the birds eye chillies. I stirred in 250gms Hokkien noodles at the end, then topped the bowls with a lot of chopped cold cucumber. Serves 4 with only 400gms chicken. This was superb!
This was delicious. Best stir fry I have made at home by a country mile. Thank you for your vids. I'll definitely be trying a load more of your recipes and maybe I'm done with Chinese takeout!
I’m making this tonight but with shrimp....should be a good time! Slowly been working my way through this channels recipes. No longer a bbq only person, thank you School of Wok!!!
The recipe is good but your breakdown and methodology is awsome. I get so much from a single viewing as opposed to watching 3 and even 4 times other tubers to make sure I have captured what I need. Thank you
I've cooked many recipes of this dish and Jeremy's recipe is the crown of the Kung Pao Chicken, I use now this recipe to guide myself in to how I like Kung Pao to look like and taste. Just wonderful! You master!
Great recipe , enjoy waching this vidio until I can learn how to cooking this menu , it's so intersting 😋😋👍👍 Thank you verry much for sharing this vidio
I've used Jeremy's kung pao recipe multiple times and always comes out delicious! The only 2 things I altered was I used "broad bean paste with chili" instead of tomato paste and instead of grinding the szechuan peppers, I used 1/2 tsp szechuan powder . I enjoy all his recipes. Thank you Jeremy.
Not many people tried this, as far as I can see. But I did today, exactly as you explained: It´s ABSOLUTELY delicious! I´m sick and tired of people complaining about the fact that it is not exactly Chinese, Spanish or Italian: Go away! Don´t watch the fucking video then! This guy is making fantastic food! And Bob is you bloody uncle... Thank you Jeremy!
What an amazing recipe. you made me buy a new very fine carbon steel wok the day before yesterday, I seasoned according to your instruction and yesterday your brilliant kung pao made the premiere in my new wok! Amazing! Thank you very much !!
Glad to find you. Awesome video, well done. I could watch these all day. By the way, the haters and the critics? Well if they've found you then you know you're doing it right.
Ay que rico es el kun pao chicken 🍗 gracias ☺️ estoy muy contenta de este video me encantan las recetas asiáticas ❤ te mando un gran abrazo desde Chicago Illinois pero soy de mexico
The written recipe for this dish calls for *FOUR* teaspoons of Sichuan peppercorns. Which makes it virtually inedible. Sichuan peppercorns have a very potent zesty taste that can - and do - totally overwhelm and dominate a dish. I suggest using no more than a teaspoon in this dish.
Please, we will be able to Follow much is here your videos and instructions. If you skip the music it’s bothersome if it’s not annoying thank you for sharing your skills.
This is an entertaining channel with some delicious looking food. I am amused at the number of negative comments. Cooking is personal and subjective. Once you’re comfortable with base recipes and techniques, how the chef expresses him or herself through the food is a personal decision. Would all who proclaim the recipes wrong please direct us to your videos demonstrating the correct representations? Thank you. 🙏
I thought this was a cooking video and not a music video with cooking as an aside. Stayed with your instructions because I was very interested in the dish. Please, please DROP the background music.
secret to making kung pao chicken unique flavor is to brown red chili first in oil under medium tempurature so not to burn too much, then add to rest of vegetables. the burnt chili flavor is unique to kung pao chicken taste.
This looks really amazing! I know Chinese cooking needs to have a sizzling hot wok for the wok hei - but pls get a fan to blow off the smoke as it’s difficult to see the whole cooking process with those smoke.
Looove this recipe. Made it for some friends and everyone just loved the depth of flavour and rich sauce. I like the clear relaxed way you explain what things are and how to combine them. I really like the chilled out longe music too 👍🏻
I cooked this tonight for the first time, Wow! It's such a delicious tasting hot dish. For me this recipe is far better than what I have had anywhere in the past. This is one I will always cook myself when I want Kung Pao Chicken. Thank you.
Cooked this last night, and it was absolutely delicious, would recommend. Word of warning though: the recipe calls for 4 tsps of sichuan peppercorns, and if you put that much in, you're getting on for Vindaloo-type heat. For my tastes (and so I could taste the food) I used 1/1/2 tsps. You can add more spice if it's not hot enough, but it's hard to take away..
I don't post comments frequently, but I absolutely had to this time! This is such an amazing recipe! You have an incredible channel, you definitely deserve more viewership. I make your recipes at least once a week. Keep up the good work! ❤
This is the best recipe I've ever cooked, I'm gonna have ti have children for thr sole purposr of cooking this recipe for them. Sorry for the typings mistakes my eyes are still crying from the sheer pleasure of getting my palate rekt by the sichuan pepper. Instant subscribe
Made this last night and while it tasted fantastic, the Szechuan pepper gave it a gritty texture. Should I try to grind it finer or can I add it in a bouquet garni? I use a mortar and pestle rather than a spice grinder.
l love this recipe Jeremy, so unique and a beautiful result!! Oh and by the way the music is excellent, adds a nice touch of sophistication. Your recipe is quite easy to follow. Thank you
Jeremy: New subber. But, I love, love, love what you did at 0:32, because it helps me know what it will look like. And, I love the name on top it. Please keep doing that in future videos. It's not in some of your most recent stuff. Thanks, Poe
Jeremy ... I really love watching your video's ... I'm an American ... 61... and cooked my way thru high school at a Chinese restaurant and I get flash backs of all the recipes watching you. I still cook alot on my wok and everyone begs for my Chinese dinner parties ... you gotta to love it !
I'm amazed ar your passion & energy! Thank you so much for sharing your take on kungpao chicken, mine will be the easier, less spicy version of yours, but hopefully as delectable!
Hello... Excusez-moi, I was just wondering if you can make a tutorial on hot peppers & chilis from the least spicy used in Chinese to the hottest, and if it can also include sauces & their names it would be fantastic. I'm not a fan of spicy food, and but watching u cooking definitely makes me feel like I'm wasting more than a half of the recipe's flavour and secret so I'd really love learning how to eat spicy food by cooking it firstly with the softest chilis I had knowledge of. Love your channel, love your recipes & love you... Keep it up & take care buddy. Regards from Venezuela 😃🙋
Thanks Jeremy, I love your videos they are so easy to follow, I'm a fan of chinesse food. I already cook an awesome "Chicken Chow Mein" everybody liked and It was one of the best that I ever tasted and I'm talking about restaurants and myself😃.Sorry I'm not bragging it!!!!! Thank you!!!!!!
Dirk Just tried it for the first time and it tasted great for a first time, though a had to change the hoisin sauce for black bean sauce and the cashewnuts for brazil nuts but next time I'll have all the ingredients in House, great recipe, thank you for that, I also love your videos !!!
Definitely not traditional, but it's suited for Western tastes. I personally prefer the old style, more savory less sweet/tangy approach Basically, with a pool of hot oil in the wok, fry up the dried chilli peppers with szechuan peppercorn and garlic, scallions and ginger. Then, when that is aromatic, throw in peanuts, and finally the chicken/veggies with the sauce simultaneously. The traditional sauce is more or less soy sauce based, with a tiny pinch of sugar to keep the bitterness away, shaoxing wine, MSG, white pepper, and perhaps a bit of chilli oil. Some people replace the MSG with Hoisin sauce or do half half, which also gives it a bit more color. This creates a much more savory, spicy Kung Pao chicken that lacks the sweet/tangy flavor that Westerners like. Fans of a REALLY authentic Kung Pao Chicken, however, love it.
It looks delicious... I have to try this! Is this more of a European style Kung Pao? Every time I got Kung Pao Takeout, it came with carrots, celery, water chestnuts and peanuts instead of cashews
I think it's easier to sear the chicken first, and take it out of the pan and reintroduce it after the veggies. I find the veggies easily gets overcooked (loose their crunch) if I leave them in for the whole process...
No words for you bro 💯 awwwsme ...I follow ur recipes it works wonders leaving me thinking wat am gonna cook next.. but I have a request plz make chilli chicken in ur style ,it could be simple but I wanna know this is only 1 recepie that most Chinese cook in RUclips never put..
I once tried to make this like a year or so ago and just added the hoi sin sauce as is and it turned out terrible :D Thankfully we have RUclips and I can actually check recipes from there... Never thought about just using the hoi sin sauce as a base for the actual sauce. Gonna try this out 2morrow I guess!
Your youtube channel has become my favorite. This may sound simple, show how to prepare and cook for multiple persons. Multiple woks? Depending on guests, multiply by number of persons?
No water chestnuts??? Well...at least you didn't do it with zucchini. May Panda Express suffer the horror it deserves! But truly, this looks like a great recipe!
@@SchoolofWok Oh so true! The sad thing is that many Chinese restaurants are following suit, and it totally spoils the dish's flavor. You can't even pick out the zucchini because its flavor permeates everything else. Bleah!!!
I agree with the other comments about the need to edit the music out and just let us hear your instructions and the natural sounds of the kitchen. That would be enough and actually preferred. The music gets too distracting and competes with you or drowns you out.
Been watching your channel for a bit now. There were a few kung pao chicken recipes from channels I follow but I decided to try this one which is also the first time I've made one of your recipes. Let me tell you it was amazing! Very glad I chose this one. I love your technique and asian food in general. Hopefully I can do a cooking class there next time I'm in London! Keep up the great work!
Well what can I say..... I'll start from the beginning you are so happy and we love your passion. We have eaten in China town in London UK, eaten in Singapore. But WOW you know how to cook 👏👏Thankyou so much for the time and effort. Thanks again 👏 👏 what shall we cook next.
Wow it's the first time I hear somebody talk like Moss from the IT crowd, I thought it was a made up accent. Terrific recipe though I'm subscribed and I'll thoroughly watch everything Jeremy cooks
I add worcester with a corn slurry instead of ketchup, might not be authentic, but gives a much amped flavor profile. Thanks for the hoisin tip though!
Today I went to the local asian market. And found all of the ingrediants for this dish. Fingers crossed I can achieve success with this dish ,but I only have an electric stove top. Very difficult to get the Wok hot. I noticed your stove is recessed. Very different from a flat top. But I will work at it
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with RUclips. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
To all the people saying this is not authentic: Make your own video. He already said Kung Pao chicken is different everywhere. I'll take this dish over a lot of the "authentic" ones I've eaten. Keep up the good work!
Thanks for the comment! You nailed what most people seemed to have missed! - Lee
Have you made this recipe?
I too appreciated this version. Jeremey’s got it going on. Like the cashews instead of peanuts.
This version seems just like the ones in China I have eaten
All I can say is that I have chased a Kung Pao dish, this good for more than 30 years, never did I imagine that I’d end up cooking it myself!! So ALL CREDIT to Jeremy at the end of the day. I am new to you guys, but after that Kung Pao (Wow) I cant see myself wandering off any time soon. I will sign up over the coming days in an effort to support your honest and exceptional efforts to educate people such as me. Thank you, and stay safe.
So glad you enjoyed it! Thanks for the support!
"never loose your sizzle" sounds like smthng Snoop Dogg would say
Never lose your shizzle - Lee
pho-shizzle!
Facts.
My nizzle
I’m sure he’d say lose, not loose
Don't mind some of the insensitive comments they apparently don't know anything about cooking. I've been cooking for 30 years and was taught by mom. You're doing a great job with the video and offer a lot of
great tips. Thanks
Thank you, Andrew! - Lee
I agree and the recipes from School of Wok are great except this one is just wrong. Kung Pao uses peanuts and NEVER uses cashews for one thing. Second, never use hoisin sauce and tomato paste that ruins it for me. Chicken stock makes it way too watery. You want THICK sauce so if I made this recipe, I would have to add a lot of corn starch to thicken the sauce. Again, I have tried recipes from this channel and they are great. Just not this one.
Agreed!
Loved this recipe. I finally tried my hand at Chinese and didn't burn everything. Your "Wok clock" and the temperature control trick is very helpful for beginners. Thanks a lot!
Glad to hear it, Arnold! - Lee
Tried the receipe today and it was amazing! Thank you for teaching it, loving your videos!
Good stuff! Glad you enjoyed it! - Lee
😊
Your videos are great. My only comment is the music is annoying - much prefer to hear the sounds of your cooking and sizzling rather the music constantly fading in and out. Great recipes none the less!
Thanks for the feedback! I will take this into consideration for future videos - Lee
I really enjoy watching this guy. Very relaxing. Have the same comment about the background music as well.
Very good dish
Don't listen to this guys. I like the music. They are making a big deal over nothing.
I also like the music didn't at first but it actually goes with the videos
Excellent recipe, and great tutorial, easy to follow. great job by Jeremy.
Suggest do the marinade first and set the chicken aside in the fridge before sorting the rest.
Added coriander at the end with just the heat from the wok, and used washed salted peanuts as didn't have cashews. Worked well.
Recommend use the ingredients and quantities as instructed for the wet items for sure. For chillies, garlic, (and i added ginger) do as you like. 5 spice is necessary and supermarkets should have.
I used honey rather than sugar for a gentler flavour, and in roughly the same quantity
Szechuan Peppercorn may need Asian supermarket but worth to seek out. Use pessle and mortar then suggest use tea strainer to remove the husks to leave a finer powder.
All up, great recipe and will be trying more from School of Wok
George likes his chicken spicy!
THESE PRETZLES ARE MAKING ME THIRSTY
Burke likes his chicken spicy 2.!
Yes George does!
Thanks!
Thanks so much for the donation! - Chris
I just made this for dinner but I did noodles with it and my usually awkward kids absolutely loved it thank you so much for all the recipes and ideas and tomorrow I'm going out to buy my very first wok can't wait xxx
Excellent! I'm glad they loved the dish! - Lee
I just made this tonight. Exactly to the recipe but without the birds eye chillies. I stirred in 250gms Hokkien noodles at the end, then topped the bowls with a lot of chopped cold cucumber. Serves 4 with only 400gms chicken. This was superb!
Hey thanks this was awesome!!
This was delicious. Best stir fry I have made at home by a country mile. Thank you for your vids. I'll definitely be trying a load more of your recipes and maybe I'm done with Chinese takeout!
This guy is so likable and charismatic I really like him and his recipes
I’m making this tonight but with shrimp....should be a good time! Slowly been working my way through this channels recipes. No longer a bbq only person, thank you School of Wok!!!
The recipe is good but your breakdown and methodology is awsome. I get so much from a single viewing as opposed to watching 3 and even 4 times other tubers to make sure I have captured what I need. Thank you
Thanks! Glad to hear it!
I've made this 3 times now and it's superb everytime.
Thank you for this great and clearly taught recipe.
Glad you enjoy it! - Lee
Hello Jeremy, thank you for the amazing recipe! I did it as my first wok-dish yesterday. My wife loved it. Me too :-) Greeting from germany! Jochen
I've cooked many recipes of this dish and Jeremy's recipe is the crown of the Kung Pao Chicken, I use now this recipe to guide myself in to how I like Kung Pao to look like and taste. Just wonderful! You master!
Glad to hear it, thank you! - Lee
I just discovered your Chanel. WOW!! I love Asian cooking and your recipes are over the top !!! Keep up the great work.
Thanks, Mike. Glad you like our content! - Lee
Great recipe , enjoy waching this vidio until I can learn how to cooking this menu , it's so intersting 😋😋👍👍
Thank you verry much for sharing this vidio
Thank you! Glad to hear it! - Lee
I've used Jeremy's kung pao recipe multiple times and always comes out delicious! The only 2 things I altered was I used "broad bean paste with chili" instead of tomato paste and instead of grinding the szechuan peppers, I used 1/2 tsp szechuan powder . I enjoy all his recipes. Thank you Jeremy.
Hi Jeremy,
That was awesome... Mouth watering...
Thanks for your easy and simple recipe!!! Cheers 😃
You're welcome, Sarajit. Hope you enjoy it! - Lee
Consider myself a KungPao expert, it’s the only thing I order at Chinese restaurants. My Golly!!! The best! Thank you Jeremy!
It's very good isn't it! - Lee
Not many people tried this, as far as I can see. But I did today, exactly as you explained: It´s ABSOLUTELY delicious!
I´m sick and tired of people complaining about the fact that it is not exactly Chinese, Spanish or Italian: Go away! Don´t watch the fucking video then!
This guy is making fantastic food!
And Bob is you bloody uncle...
Thank you Jeremy!
What an amazing recipe. you made me buy a new very fine carbon steel wok the day before yesterday, I seasoned according to your instruction and yesterday your brilliant kung pao made the premiere in my new wok! Amazing! Thank you very much !!
I love this recipe. Looks correct. I hope I can do it. Gonna try it and really do my best to try to learn your awesome techniques.
Fantastic recipe. I never would've thought to use tomato paste. Brilliant. It's great with walnuts too.
Thanks! - Lee
"Jeremy likes his kung pao spicy" - if you know...you know...
Glad to find you. Awesome video, well done. I could watch these all day. By the way, the haters and the critics? Well if they've found you then you know you're doing it right.
Thank you! The haters and critics are definitely a sign that we're doing something right, we've learned to embrace it! - Lee
Thank you! Just made it and it was delicious! You made it seem so easy! Perfect 👏🏼
Good stuff, glad you enjoyed it! - Lee
When I made this dish according to your recipe, it suddenly became a family classic. Thank you for this Lee
His name is Jeremy.
Ay que rico es el kun pao chicken 🍗 gracias ☺️ estoy muy contenta de este video me encantan las recetas asiáticas ❤ te mando un gran abrazo desde Chicago Illinois pero soy de mexico
The written recipe for this dish calls for *FOUR* teaspoons of Sichuan peppercorns. Which makes it virtually inedible. Sichuan peppercorns have a very potent zesty taste that can - and do - totally overwhelm and dominate a dish. I suggest using no more than a teaspoon in this dish.
Please, we will be able to
Follow much is here your videos and instructions. If you skip the music it’s bothersome if it’s not annoying thank you for sharing your skills.
This is an entertaining channel with some delicious looking food. I am amused at the number of negative comments. Cooking is personal and subjective. Once you’re comfortable with base recipes and techniques, how the chef expresses him or herself through the food is a personal decision. Would all who proclaim the recipes wrong please direct us to your videos demonstrating the correct representations? Thank you. 🙏
I'm always glad to read comments like this, thank you for the kind words! - Lee
School of Wok thank you. Please keep cooking and posting.
We're planning on it! - Lee
Jeremy, you're a terrific chef and so personable. Great videos!
Thanks! Always great to read comments like this! - Lee
@@SchoolofWok Is Lee the same guy as Jeremy?
I thought this was a cooking video and not a music video with cooking as an aside. Stayed with your instructions because I was very interested in the dish. Please, please DROP the background music.
Watch our newer videos, no music - Lee
secret to making kung pao chicken unique flavor is to brown red chili first in oil under medium tempurature so not to burn too much, then add to rest of vegetables. the burnt chili flavor is unique to kung pao chicken taste.
Correct.
This looks really amazing! I know Chinese cooking needs to have a sizzling hot wok for the wok hei - but pls get a fan to blow off the smoke as it’s difficult to see the whole cooking process with those smoke.
Looove this recipe. Made it for some friends and everyone just loved the depth of flavour and rich sauce. I like the clear relaxed way you explain what things are and how to combine them. I really like the chilled out longe music too 👍🏻
Thanks! Glad you enjoyed it
I cooked this tonight for the first time, Wow! It's such a delicious tasting hot dish. For me this recipe is far better than what I have had anywhere in the past. This is one I will always cook myself when I want Kung Pao Chicken. Thank you.
Excellent! Glad to hear it! - Lee
Cooked this last night, and it was absolutely delicious, would recommend. Word of warning though: the recipe calls for 4 tsps of sichuan peppercorns, and if you put that much in, you're getting on for Vindaloo-type heat. For my tastes (and so I could taste the food) I used 1/1/2 tsps. You can add more spice if it's not hot enough, but it's hard to take away..
Glad you liked it! The peppercorns are very hot!
@@SchoolofWok They really are! I wonder if we have extra hot ones or if overcooking them increases their heat.
I don't post comments frequently, but I absolutely had to this time! This is such an amazing recipe! You have an incredible channel, you definitely deserve more viewership. I make your recipes at least once a week. Keep up the good work! ❤
Thank you so much!
Nice recipe. Love it. All the best for you and your family. Ricardo and Antonia. We in London. Love it. Delicious
Thank you! - Lee
I tried this 3 times and it's delicious..thanks for my family love it..
Thanks for watching, glad you liked it. - YOLO
Wow 👌 nice 👌 lajawab 👌 Good 👌 👍 ❤❤❤ Mazedar Recipe SON
This is the best recipe I've ever cooked, I'm gonna have ti have children for thr sole purposr of cooking this recipe for them. Sorry for the typings mistakes my eyes are still crying from the sheer pleasure of getting my palate rekt by the sichuan pepper. Instant subscribe
Haha, glad you enjoyed it - LEe
This is the tastiest recipe I’ve ever cooked . An absolute staple in my arsenal now
Made this last night and while it tasted fantastic, the Szechuan pepper gave it a gritty texture. Should I try to grind it finer or can I add it in a bouquet garni? I use a mortar and pestle rather than a spice grinder.
Maybe try and grind them a little finer, they can be quite gritty if not ground fine enough! - Lee
l love this recipe Jeremy, so unique and a beautiful result!! Oh and by the way the music is excellent, adds a nice touch of sophistication. Your recipe is quite easy to follow. Thank
you
I tried this recipe today. The family enjoyed eating it. Thank you for the recipe, Jeremy.
That's amazing Nalini, happy to hear your family enjoyed it.
Jeremy:
New subber. But, I love, love, love what you did at 0:32, because it helps me know what it will look like. And, I love the name on top it. Please keep doing that in future videos. It's not in some of your most recent stuff. Thanks, Poe
We'll start getting some closeups of the food like this in future videos! - Lee
Cooked it today. Very, very delicious. Thank & Greez from Switzerland
Glad you enjoyed it! - Chris
I made this but accidently ate a tiny bit of dried chilli and it was so painful 😂😂 I think I'll take them out before eating next time
Haha, good idea!
Jeremy ... I really love watching your video's ... I'm an American ... 61... and cooked my way thru high school at a Chinese restaurant and I get flash backs of all the recipes watching you. I still cook alot on my wok and everyone begs for my Chinese dinner parties ... you gotta to love it !
Good stuff, David! Glad you like our content, it's always nice to hear positive feedback from a chef! - Lee
I'm amazed ar your passion & energy! Thank you so much for sharing your take on kungpao chicken, mine will be the easier, less spicy version of yours, but hopefully as delectable!
Hope it goes well! - Lee
Omg made this tonight was delicious. unfortunately didn’t have any cashews but will next time along with a bit more chilli 🥰
Glad you enjoyed it! - Lee
Hello... Excusez-moi, I was just wondering if you can make a tutorial on hot peppers & chilis from the least spicy used in Chinese to the hottest, and if it can also include sauces & their names it would be fantastic. I'm not a fan of spicy food, and but watching u cooking definitely makes me feel like I'm wasting more than a half of the recipe's flavour and secret so I'd really love learning how to eat spicy food by cooking it firstly with the softest chilis I had knowledge of. Love your channel, love your recipes & love you... Keep it up & take care buddy. Regards from Venezuela 😃🙋
I will add this video idea to our suggestions, I like the concept! Thanks for the kind words, have a good day! - Lee
Thanks Jeremy, I love your videos they are so easy to follow, I'm a fan of chinesse food.
I already cook an awesome "Chicken Chow Mein" everybody liked and It was one of the best that I ever tasted and I'm talking about restaurants and myself😃.Sorry I'm not bragging it!!!!!
Thank you!!!!!!
Excellent stuff, glad to hear it! - Lee
This is actually very similar to a "szechuan" chicken recipe I cook from time to time. Very interesting! And great video!
I love this recipe, so flavourful! - Lee
Dirk
Just tried it for the first time and it tasted great for a first time, though a had to change the hoisin sauce for black bean sauce and the cashewnuts for brazil nuts but next time I'll have all the ingredients in House, great recipe, thank you for that, I also love your videos !!!
Thanks, Dirk! Glad you enjoy our recipes! - Lee
I would prefer to cook the chicken first, then veggies. Just so, my veggies would be fresher, and not as soft.
Outstanding. Hey, kindly metion the quantity of the ingredients as well. Makes it easy for us to cook at home. 👍🏻
Thank you! There's a link to the written recipe in the description which shows all of the quantities :)
Definitely not traditional, but it's suited for Western tastes.
I personally prefer the old style, more savory less sweet/tangy approach
Basically, with a pool of hot oil in the wok, fry up the dried chilli peppers with szechuan peppercorn and garlic, scallions and ginger. Then, when that is aromatic, throw in peanuts, and finally the chicken/veggies with the sauce simultaneously.
The traditional sauce is more or less soy sauce based, with a tiny pinch of sugar to keep the bitterness away, shaoxing wine, MSG, white pepper, and perhaps a bit of chilli oil. Some people replace the MSG with Hoisin sauce or do half half, which also gives it a bit more color.
This creates a much more savory, spicy Kung Pao chicken that lacks the sweet/tangy flavor that Westerners like. Fans of a REALLY authentic Kung Pao Chicken, however, love it.
This made me hungry just reading it. I’ll have to give this version a go! - Lee
You don’t have to taste it, it sounds and look delicious already, thanks Jeremy.
It was very good!
It looks delicious... I have to try this! Is this more of a European style Kung Pao? Every time I got Kung Pao Takeout, it came with carrots, celery, water chestnuts and peanuts instead of cashews
My fav. Nothing like Kung with fried rice and a spring roll for good measure
I think it's easier to sear the chicken first, and take it out of the pan and reintroduce it after the veggies. I find the veggies easily gets overcooked (loose their crunch) if I leave them in for the whole process...
I have just watched 3 of your videos and I love ur channel, I shall be trying these dishes, subscribed!
Thanks Thomas, let us know how they turn out
Close your eyes and all of a sudden, Moss is giving cooking lessons. Try it, but be warned, you will never be able to unhear it... :D
That's the second time we've had a comment comparing Jeremy to Richard Ayoade haha! - Lee
No words for you bro 💯 awwwsme ...I follow ur recipes it works wonders leaving me thinking wat am gonna cook next.. but I have a request plz make chilli chicken in ur style ,it could be simple but I wanna know this is only 1 recepie that most Chinese cook in RUclips never put..
Thanks! I'll add it to our suggestions - Lee
It was fun to watch ur video. Ur way of describing recipe z excellent. Thanks
Wow yummy❤️👍😋
I once tried to make this like a year or so ago and just added the hoi sin sauce as is and it turned out terrible :D Thankfully we have RUclips and I can actually check recipes from there... Never thought about just using the hoi sin sauce as a base for the actual sauce. Gonna try this out 2morrow I guess!
Let us know how it turns out! - Lee
Danke!
Thank you! - Chris
This guy should be famous. He's so likable.
I just want to start cooking and eating every time I watch these videos. You make cutting up the the thighs look so easy.
You should give it a go! - Lee
I really like the music, may be lower the volume. Make both sides happy
Great recipe. We've made it a few times in just a few weeks. It's been adopted by the family now.
Excellent! - Lee
Love the simple menu's, finally i can make my favorite take aways. If I were from the UK I'd come to the school of wok :), super video's.
Thank you! - Lee
Your youtube channel has become my favorite. This may sound simple, show how to prepare and cook for multiple persons. Multiple woks? Depending on guests, multiply by number of persons?
"Never Lose Your Sizzle!" - you should have that printed on t-shirts.
No water chestnuts??? Well...at least you didn't do it with zucchini. May Panda Express suffer the horror it deserves! But truly, this looks like a great recipe!
Zucchini in kung pao chicken?? Heathens - Lee
@@SchoolofWok Oh so true! The sad thing is that many Chinese restaurants are following suit, and it totally spoils the dish's flavor. You can't even pick out the zucchini because its flavor permeates everything else. Bleah!!!
I agree with the other comments about the need to edit the music out and just let us hear your instructions and the natural sounds of the kitchen. That would be enough and actually preferred. The music gets too distracting and competes with you or drowns you out.
There's no music in our latest content! - Lee
Made it last night without the sugar. Great, will def' make again...
Try adding a little honey if you don't want to use sugar! Glad it came out well though! - Lee
this recipe is fantastic, very delicious and not too hard to make. love your vids!
Thank you! - Lee
baby peas and sliced celery would go good with this savory dish
Sounds great! - Chris
Been watching your channel for a bit now. There were a few kung pao chicken recipes from channels I follow but I decided to try this one which is also the first time I've made one of your recipes. Let me tell you it was amazing! Very glad I chose this one. I love your technique and asian food in general. Hopefully I can do a cooking class there next time I'm in London! Keep up the great work!
Thank you! We'd love to have you on one of our cooking classes! - Lee
I purchased a wok and now Wednesdays are wok Wednesdays at my house. delicious. Thanks for all the recipes!
Haha, great to hear it! - Lee
Well what can I say..... I'll start from the beginning you are so happy and we love your passion. We have eaten in China town in London UK, eaten in Singapore. But WOW you know how to cook 👏👏Thankyou so much for the time and effort. Thanks again 👏 👏 what shall we cook next.
Thank you, Colin! One of my personal favourite recipes that we've posted here is the crispy pork belly or the salted egg yolk prawns! - Lee
Wow it's the first time I hear somebody talk like Moss from the IT crowd, I thought it was a made up accent. Terrific recipe though I'm subscribed and I'll thoroughly watch everything Jeremy cooks
Hahaha he's over the moon with that comparison! - Lee
Never lose your sizzle...amen to that brother
Watching this video brought saliva in my mouth. 😋😋😋
I add worcester with a corn slurry instead of ketchup, might not be authentic, but gives a much amped flavor profile. Thanks for the hoisin tip though!
Sounds interesting, I'll be sure to mention your tip to Jeremy! - Lee
This is by far the best channel for Asian cuisine. Fantastic presentation and the results are amazing! Thank you!
Today I went to the local asian market. And found all of the ingrediants for this dish. Fingers crossed I can achieve success with this dish ,but I only have an electric stove top. Very difficult to get the Wok hot. I noticed your stove is recessed. Very different from a flat top. But I will work at it
You can only try! Let us know how it goes, and be sure to share pictures to our social media (our handles are in the description) - Lee
You forgot. After the sauce reset the fire alarm