Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
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I don like putting sugar
“it’s had a history in America for hundreds of years” was invented in MAYBE 1895 but most likely in 1962.
Tried cooking this and it’s the worst fucking disaster of a dish I’ve ever made. Salty, nasty as fuck chicken, forgot msg, forgot vinegar, not enough sugar, burnt the fuck out of the soy sauce. Hot woks and confusion don’t mix.
The way he’s doing it is a disaster waiting to happen that’s why he says don’t burn it. Mix your sauce ahead of time with some water in it because the water will burn off. Prevents burning.
MSG Mean…
I know “velveting” is a generic term for a technique and not a recipe, but I usually see people add Shoa Xing wine and baking soda to the meat when velveting. Does that make a difference (or is it only done with beef)? BTW, your grandfather had it right- the combination of chilies and peanuts is an amazing and classic flavor.
Eggs are really 10 dollars a dozen in California right now can I use baking soda corn starch for the marinade velveting
If you need to ask this question you need to study more Chinese takeout cooking.
But yeah. You don’t need egg to velvet your meat at all. Hell sometime all I do is soak the meat in a baking soda solution to velvet.
@luke8857thanks 👍 for the info
Been to Ekiben, the Hampden one in Baltimore. It’s one of the best.
espectacular sobretodo por q tiene traductoooooorr
“don’t shoplift, don’t do that” 👀 haha he means, or if you do, don’t get caught 😂
What he’s failing to mention is that when those peppers hit that oil it is nothing but mace in the air for hours (for most people).
Where is Sychuan Pepper ?
Where the red bell pepper and onion
what were the chili peppers called? tian jian?
That looks very much like deep frying man
That’s 100% wrong, orange chicken would be number one
That is absolutely deep fried. Don’t lie to us. It’s “fried” in the oil and “deeply” submerged, so that is “deep fried”
George likes his chicken spicy.
Amazing great cooking video.
Kung pao? George likes his chicken spicy! 😂
The kung pao chicken I had as a kid in the UK was shit lol, sweet and sour chicken (but no batter) with water chestnuts and just a touch of chilli. I liked it at the time but I much prefer the authentic one.
Tried it, succeeded mostly thanks to your excellent video!
It was delicious! I really enjoyed the explanation of the velvetting technique; it’s definitely something I will try to use in other dishes!
We had to use merlot instead of the wine you suggested but it still came out nicely.
Thank you so much!
What song is being played around 2:00 in ???
Nothing worse than going to a Chinese restaurant and getting served Kung Pao that really sucks. Happens a lot in Colorado. They use dry chewy white meat, the sauce isn’t even right, it is sweet and hardly spicy. I also hate the same with Jalapeño chicken. Lose the sweet and bring on the heat!!
Why cook things like Tso or Kung Pao but not even offer it at Ekiben? You promote this restaurant but show things not on your menu?
“Time to plate it…”
… stuffs it into a takeout box 😁