How to Make Dry Chili Chicken: A Sichuan Classic | Hunger Pangs
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Hunger Pangs is a series about cooking great Chinese food at home, starring ATK’s Kevin Pang and his father Jeffrey. In this episode, they show you how to make dry chili chicken.
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I love Triple Pepper Chicken!
I have diverticulosis so I have to be super careful about seasonings. My go tos are dried or fresh herbs, cumin, nutmeg and cinnamon, ginger and maybe a touch of sweet paprika. But I used to love the heat before I had an agonizing attack.
Yummy
Love your videos, and until I listened to the ATK podcast episode I had no idea what your family has been through. There is no hint on screen of the past turmoil. I honestly wiped away tears. It's such a delight to see your father beam every time you call him "Dad". Happy families are what we all want and what we all want for others. And your food is amazing!
This stuff is insanely good.. it’s that good
Everything from panda express anything Chinese food me and my family loves
This looks so tasty .. I can smell it through the screen. But I'd have to use a mild pepper variant, that still provides the taste, not sure which one. The amount of chili here reminds me of a documentary of china, where the Chinese eat hot pots in the Sichuan province, that seem to be made of pure hotness .. hot oil, tons of chili, meat covered in chili… I fear I might burst into flames 🙂
how did your batter stay runny? mine turned into a brick.
looks incredible
This is a great dish! I've cooked something similar in the past. BTW love the dad and son action, a generation passing the wisdom to the next one. So nice to see. Keep going!
If someone is cooking with a ring then watch out for gastroenteritis
1-10? Lol… 15.
I never understood why any recipe would call for a ridiculous number of chilies that you weren't going to eat, so I would just chop up ONE chili which made the dish just hot enough for my taste. One time I decided to just follow the recipe and add that ridiculous number of whole chilies and while in the middle of cooking it, my son ran into the kitchen saying "Oh my God, that smells so good!!" Not only did my whole kitchen smell delicious, but the food was also so much better, but not really that much hotter. I am guessing that the flavor compounds that leak out of a whole chili, are weaker than the really hot flavors that you only get when you chop up the chili. You would not notice those weaker flavors in ONE chili, but a handful of whole chilis would give enough flavor to really notice. Indian cooking styles also know this concept. I am glad I finally learned it. Now if I could just get over my fear of deep frying.
That was fun and interesting! I'll try it!
I can smell the heat from here
MSG = Makes $$$$ Good
Also, whats wrong with monosodium glutamate? Plenty of university studies have shown it to be safe, and the stigma around it to be racially motivated ( but then again they say that about literally everything.
So this is where Babish gets the ideas that have made him a gazillionaire.. that and J Kenzi Lopez Alt: presentation matters I guess.
This is not at all La Zhi Chi Ding , this dish is just like your name English Chinese dish 😊 LaZhiChiDing is ma favourite dish back while I was Living there
So what do you do with the breasts?
Wow
MSG❤
MSG is just a salt, it’s like say stevia isn’t good for you because it’s an alternative sweetener, the whole MSG “ controversy “ was made by racists who didn’t want Chinese people in the us
Not completely certain how I would rate my heat tolerance, but any time I go out to eat and I order something spicy I order the dish "Extra spicy. Tell them to make it like they don't like me very much." Usually works.
very cute father son team
n1
I love your family. Keep the videos coming. Blessings
For those in the greater Boston area (where ATK is based), the humble Dumpling Kitchen on Highland Ave. in Somerville has a tremendous version of this dish. No green onions, but they add some fermented black beans for a salty burst that goes well with the aggressive heat. (Besides being a regular customer, I have no affiliation with Dumpling Kitchen.)
I've gotta try it sometime…
My mouth is a 5, but my guts are a 1
you made me subscribe to the channel
My favorite version of this has peanuts in it. Thanks for showing this dish. It’s so yummy
My favorite version of this has peanuts in it. Thanks for showing this dish. It’s so yummy
you're supposed to eat the chilis, not pick around it.
Uncle Roger is gonna put his foot down for that burned garlic and scallion
I love this spicy chicken even though I can’t handle the heat 😅
This is definitely a recipe for me. I'd probably crack open half the dry chillis or use a mix of habanero and ghost peppers. I need to start my pepper sprouts so they're ready for spring.
Absolutely love this dish!
the towel should be under the net
Do you eat the chilis? I had this in Chinatown in SF years ago and given the copious amounts of chilis I wasn't sure since it seemed like way to much to eat but also maybe you should since it is on the plate?