You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.
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Ingredients Needed:
Full Recipe:
Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)
Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing
source
36 Comments
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Idk it kinda dishonest that you’re going by price per serving when I still have to buy the whole $6 bottle of shaoxing wine and whatever else. I can’t go to the store and be like “yeah, can I just pay for a tablespoon of it pls”
Fair warning to anyone who makes this: This tastes nothing like Panda Express's kung pao chicken. The ginger and the peppercorns are very strong and dominate the dish with the amounts listed in this video. This can be good or bad depending on what you want but just letting others know
10 G OF CORN STARCH IS NOTT .03 CENT ARE U KIDDING >>
Equal parts Apple cider vinegar and white grape juice is a good sub for shoaxing wine for those that don’t want to use alcohol in their recipe
Did it in a skillet. Use a wok, it splatters all over the place.
Where is the msg
Amazing!!!!!! Made it tonight with my husband and it was the best kung pao ever. I'm in Vegas with a lot of Asian restaurants and still the best!!!
Gonna have to try this and add water chestnuts, I love them.
This was great I went all the way except for the Szechuan pep. and ima do it again. Was about $50 to buy all the ingredients needed and now I got them all so it’ll be $10 for the chic next time and that will be the only expense
You didn't plate the rice! Redo the whole thing. Don't cheat and just edit it in. Start over from scratch!
Thank you.
Genuinely disappointed with the recipe. Was expecting close to authentic kung pao but turned out quite mediocre.
Uncle Roger needs to review this 😂
thumbs down for using grams and going to too fast for me to write.
This was pretty good! I didn't have the dark vinegar so I used Rice vinegar. I also added a table spoon of Lao gan ma Fried Chili in oil. It was great. I also used liquid aminos in place of the Soy Sauce. Thanks
I love the content josh!
Just be mindful that most people have to buy these ingredients for a single dish and that is not the way to be cheaper.
Maybe include this on a list of Asian dishes that incorporate similar ingredients that over a week or so with different proteins can make separate dishes?
Much love cheers
No way for $1. $5 may be. A bit too wet vs the traditional one. But looks good IMHO
👏 from a Chinese. Good one.
Is it normal that my mouth is all tingly when I eat this? Follow all directions down to the letter
I tried this two times and the proportions for the sauce are extremely scuffed. It comes out inedible, did someone even tried doing it as advertised before posting the recipe on the site?
🤯😵
My boyfriend and I made this tonight and it was DELICIOUS. We made the version that didn’t call for any of the optional ingredients and it was seriously so good. Very impressed and can’t wait to keep cooking videos form this series!!
I wanna say thank you for being such an inspiration and motivating me to cook more dishes! you're the best Josh and that Kung pao chicken look yummy!!!
Did he say, “I love juicy thighs in my mouth???”
😳😳😳
Well, I live in Austria and 905g of chicken thighs are around 10€ alone😅
Just came to say as someone who has never cooked Chinese food before, this recipe took 2 tries to perfect. I will admit that getting a wok, bluing and seasoning it is a rather arduous process with a decently high cost of entry, but the end result is absolutely worth it. Some of the best food I have ever produced. Thank you for helping me unlock a new chapter of my life, Uncle Joshua!
Tried doing a batch from memory, misremembered a pinch of white pepper as 1 tbs of white pepper… it isnt ruined, but definitely not ideal
i'm not convinced the sichuan pepper is optional. it's a must!
Isn't this kung pao sauce basically teriyaki sauce with black vinegar?
God damn you and your kung pow BS…. It's now midnight and I'm going to WinCo to get chicken… I hate loving you so much
Annoying.
kiuurwa ziomerk wiesz co to inflacja jaki jedfen dolar
Okay where tf are you getting chicken thighs for $1.84 per pound???
That’s a lot of sugar.
That said, the recipe as a whole looks fantastic.
I watch this for the double entendres
This is the first time that i cooked a recipe from the internet / youtube without wasting a lot of money and regretting, to not just have gone to a restaurant instead.
It tasted better than the kung pao i fell in love with in a restaurant, while costing roughly the same, BUT:
Since i have a lot of soy sauce etc remaining, i can cook this recipe again for dirt cheap a few times.
I know my english isnt perfect but im just so glad, that a YouTube recipe worked out for me for once!
Thanks Joshua!
This is not even close to a Kung Pao Chicken; texture, seasoning, cooking are all off.