How to Make Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)
Test cook Elle Simone prepares Kung Pao Chicken for host Bridget Lancaster.
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Marinade needs one egg white Which holds the cornstarch and "velvets" the chicken. NO CELERY!! And a teaspoon of Dark Soy to the sauce.
toasted
cashews instead of peanuts taste amazing
Adding Sichuan Dou Ban Jiang paste can add additional wonderful deep more complex flavor, and adding a bit of Chinese dark soy sauce can give a richer color. Both are traditional ingredients for this dish.
I dont have a powerful stove, so glad you showed how to cook this dish without a wok and stir-frying
I like eating the chilies
Chinese black vinegar doesn't exist in the entire state of Connecticut! Uugh… still love you guys…
kudos for using thigh meat, that's what real Sichuan chefs use. Lots of other chefs chicken out by using breast, which is arguably easier to handle, but blander in texture.
Made this tonight. Dang spicy!
Viewing again….
i adore these two WonderFull Women and this recipe.
This turned out just like we get at our favorite restaurant. Delicious! But 15 chilies is way too hot! Notch back to 5 for a more reasonable heat. Otherwise, 5 stars!
Love this recipe. We make this at least once per month!
Made this and it's very good! Will cut down on the chili's next time, I like heat but 15 is a bit much. Thank you
That looks smashingly good! !
Can I make the stir-fry without tangling heat? I have an extremely sensitive palate.
the chilis are my fave part
Kudos for including the Chinese pinyin, even though you didn't need to. Appreciate it!
Awesome. But eat those pepper corns! Well, maybe a piece of one.
This is a repeat.
Looks delicious. 🍲 🥢 🍗 🌶. You guys work well together. 🌷😀
This would be in my kitchen pronto, but I would shop those chilies more so I can enjoy them, a Great chef, and wishing I had a modern kitchen like that!!
I don't get the point of calling this dish by the Chinese name and having Kung Pao Chicken in paranthesis. It's not like their making this dish super traditional and this isn't China's test kitchen, its America's test kitchen. I don't even know why they put the Chinese name in the first place. Just call it Kung Pao Chicken damn it!!!
see the channel: SCHOOL OF WOK for the best kung pao chicken!
I have ibs and cornstarch acts up my intestines. Is there a corn starch substitute that might work in place of cornstarch?
I'm a fan and subscriber, but this video fell short. Wish they included a Chinese chef or cook, at least to help with the pronunciation and demonstrate technique… and I get that this is an Americanized recipe, but does the Test Kitchen not have a wok?
It'd probably be better to call/consider this an americanized or westernized interpretation of Gōngbǎo Jīdīng, since it is clearly made with a western palate and cooking instruments (no wok) in mind. If you want to see really traditional chinese cooking and are western, I recommend ChineseCookingDemystified which is a great little indie channel made by a man and his chinese wife, living in china, using local ingredients (though they address sourcing) and sometimes literally just walking down the street and asking vendors who they make stuff.
The one with the pony tail has the POW ! !
Always eat the chilis! 😎
sherry vinegar not MALT vinegar?
Chef of AmericasTestKitchen i would Love to cook with: Elle
Chef of Americas TestKitchen i would Love to cook FOR: Bridgette
……. Swooooooooon.
I tell everyone Gongbao is a guy name 😂😂😂
Chinese restaurants I've been to sometimes use a combination of celery, onion, and carrot for the veg.
Always great to see Elle! First recipe I made of hers was the cake Gateau that I served after her shrimp scampi…Girl never disappoints!
is it stir-fry? why are they not using wok?
I had Gongbau Jiding for lunch and dinner during two full weeks in Taiwan 15 years ago. Every time a new restaurant and a new family recipe, our local colleagues hated us at first for this, but came to appreciate the variety within a single dish
Good info. Would like to also see it done with a wok & the level of heat used with it vs. the pan used in the west. Timing is different with both. Looks delish. I will try it this way but not celery version.