Comments on: BETTER THAN TAKEOUT – Kung Pao Chicken Recipe

By: mawmawvee

mawmawvee — Mon, 02 Jan 2023 19:35:15 +0000

I have woks coming out of my ears! But I just went and bought the wok you are using in this video. I have several carbon steel woks that I'm not very good at using. The one is huge and heavy-too heavy for me, as I'm old. It was said to be restaurant quality. It's really nice, but it got some rust on it and I don't know how to get rid of it. But it's still very heavy. I have a smaller wok just like it, so I was going to try to cook with the smaller one, but it's coated with something protective because it's never been used. I don't know how to remove that coating. I am not a very good cook, either. :( I keep trying and tonight I made a pretty good dish in my stainless steel wok and it came out delicious, but I'm not sure if it tastes like it was supposed to taste because I've never eaten it before. Your tip about using onion powder is interesting. I will try that next time a recipe calls for onions and I'll probably put in some real onions, too if it wouldn't hurt. Do you also use garlic powder? Thank you

By: Monica Peterson

Monica Peterson — Mon, 02 Jan 2023 19:35:15 +0000

This a TOTAL HIT!!!❤️ Tender chicken and slightly crunchy, juicy veggies. THANKYOU

By: Mitra Rahnama

Mitra Rahnama — Mon, 02 Jan 2023 19:35:15 +0000

Hi I wanted to ask if you teach fish curry and ather kind please thank you 👏🏻👏🏻

By: k.n.o. self

k.n.o. self — Mon, 02 Jan 2023 19:35:15 +0000

No squash?

By: Carol Noser

Carol Noser — Mon, 02 Jan 2023 19:35:15 +0000

This chicken recipes looks absolutely my kind of food. Will definitely be doing this when I’ve bought a couple of missing ingredients. Your channel is excellent, well presented and explained and really yummy new ideas just waiting to be tried. Thanks for sharing.

By: Johnny Lawrence

Johnny Lawrence — Mon, 02 Jan 2023 19:35:15 +0000

I have made this 2 times both have been phenomenal! Thank you for this recipe i enjoyed it.

By: aarontooth

aarontooth — Mon, 02 Jan 2023 19:35:15 +0000

WARNING: The quantity of peppercorns is way too much and it ruins the dish!!

I'm very familiar (as a diner) with the Sichuan peppercorn, and this is just completely too much. I've never had a dish with so much numbing even in China. In a very small quantity, in a dish where you're just picking out small pieces of fried chicken, it might be almost tolerable. But no way just eating it over rice. You can't taste any other flavor in the dish. I can't even taste any of the actual chili peppers in the dish. I don't care how much sugar you put, it's just crazy.

It's possible it's a typo and meant to be tsp instead of tbsp, but even that might be too much. I made the recipe faithfully, with no modifications. Anyone who says this is good must have made some substitutions one way or another, because this is honestly barely edible as-is.

My best guess for a correct amount is ½ tsp, or even less.

@Souped, can you please fix or explain?

By: The Official Andy Saenz

The Official Andy Saenz — Mon, 02 Jan 2023 19:35:15 +0000

WOW, it looks delicious! I’ll have to make this after Christmas.

By: The Official Andy Saenz

The Official Andy Saenz — Mon, 02 Jan 2023 19:35:15 +0000

Happy new year, everyone!

By: The Official Andy Saenz

The Official Andy Saenz — Mon, 02 Jan 2023 19:35:15 +0000

I just made it, and it’s absolutely delicious! I love the bright, citrus flavor from the Sichuan peppercorns. I love how the garlic and ginger add their own brightness and sweetness to the dish. The brown sugar is a very nice touch, it balances the acidity of the chile peppers. It’s a symphony of Asian flavors in my mouth. And it’s miles better than fast food! Wow! Thank you!