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This is the authentic Chinese Kung Pao Chicken recipe. Dice the chicken into cubes. Salt, Chinese cooking wine, cornstarch, and one egg white. This marinade is called “velveting”, so you have to mix non-stop until the meat feels velvety. Heat the wok until piping hot. Cook the chicken until the meat changes color.
Push it to the side. Add a bunch of aromatics, 1/2 tbsp of Sichuan peppercorn powder, brown sugar, and Sichuan Dou Ban Jiang. Stir until fragrance. Soy sauce, Chinese black vinegar, dark soy sauce, and some cornstarch water. Before serving, add toasted peanuts and diced scallions. Toss thoroughly. Now,
All you need is some white rice. So delicious!
22 Comments
Oh I miss that but can't eat because of diabetes😢
Please video the jars of sauces from a little farther back – and motionless.
Looks good but no peanuts for me.
I love her energy 🙂
You make me hungry
always look good!
you are my preferred chef
Sis… You got me out here feeling comfortable enough to try! I made fried rice today. It got SMASHED 🙌
She's so beautiful and she cooks wonderful..😊😊
Love your videos and the wok which I already purchased. Now waiting for that cookbook.
Where you s the general tso directions. Please
This was good but I think 1/2 cup corn starch slurry is too much
Marry me 😂
This deserves more likes its better than videos where they don't give you the recipe and show the food for 0.5 seconds
Best recipe ever
I would marry a lady who can cook like that, her nomenclature is so accurate too…smart and loves what she does… nothing more attractive than that to me.
Yummy
Is there a difference between Chinese flour and the flour Americans use?
I guess what I'm asking is, if I try this recipe, will I get the beat results if I use Chinese ingredients?
Your outfit is so pretty! Design & colors!😊
You missed the zucchini and bell peppers
Are you married ? I like to date you
Chinese don't use breasts, only thigh. Subbed though good vid