The best kung pao chicken 4k #68
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Date: 2020-05-27
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Comments and reviews: 10
Bill
I would not have cut the hot chili's with that many. Brave of you though. It's supposed to have peanuts cooked in with it. That seems like a key oversight, but it still looks great! The best time I ever had it was in a fancy Chinese restaurant in San Francisco (it was not in Chinatown but in a penthouse of a tall building overlooking - or in close view of - the Trans-America Building. . It had peanuts but also some unsweetened peanut butter incorporated into the sauce. So good. It was an expensive place, fortunately I didn't have to pay. It was my then boss after a job. Many moons ago. I don't know if it's still there or not.
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I would not have cut the hot chili's with that many. Brave of you though. It's supposed to have peanuts cooked in with it. That seems like a key oversight, but it still looks great! The best time I ever had it was in a fancy Chinese restaurant in San Francisco (it was not in Chinatown but in a penthouse of a tall building overlooking - or in close view of - the Trans-America Building. . It had peanuts but also some unsweetened peanut butter incorporated into the sauce. So good. It was an expensive place, fortunately I didn't have to pay. It was my then boss after a job. Many moons ago. I don't know if it's still there or not.
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kenny
Kung Pao literally means with peanuts. This guy is delusional about his cooking skills. Everything he makes is The Best, or Perfect. Talk about pushing daisies up your ass. I've been cooking in a Brooklyn NYC firehouse for 12 men, lunch and dinner, for 32 yrs. What does a Jew from San Diego know about, for instance, spaghetti and meatballs? And who bothers to make an instructional video recipe for Swedish meatballs with frozen, precooked balls? Chill, Sam.
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Kung Pao literally means with peanuts. This guy is delusional about his cooking skills. Everything he makes is The Best, or Perfect. Talk about pushing daisies up your ass. I've been cooking in a Brooklyn NYC firehouse for 12 men, lunch and dinner, for 32 yrs. What does a Jew from San Diego know about, for instance, spaghetti and meatballs? And who bothers to make an instructional video recipe for Swedish meatballs with frozen, precooked balls? Chill, Sam.
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ray3820
Made this last night - was so good it made me wanna slap my mama (I didn't though, and neither should you. Added some cashews. If I had to do it again, and you best believe I will, I'd be less bashful with how many dried chili pepper seeds I allowed back in - could've used a bit more kick. Seeds will take care of that.
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Made this last night - was so good it made me wanna slap my mama (I didn't though, and neither should you. Added some cashews. If I had to do it again, and you best believe I will, I'd be less bashful with how many dried chili pepper seeds I allowed back in - could've used a bit more kick. Seeds will take care of that.
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Jar
Dude, what the heck is on your veggies? Is it rust and burned pieces of the stuff you cooked on it for years? It looks BAD. Have you ever cleaned this wok? Seriously try to do some scrubbing. In the state these beautiful vegetables are in I wouldn't serve it to a pig. You dropped the ball on this one sir.
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Dude, what the heck is on your veggies? Is it rust and burned pieces of the stuff you cooked on it for years? It looks BAD. Have you ever cleaned this wok? Seriously try to do some scrubbing. In the state these beautiful vegetables are in I wouldn't serve it to a pig. You dropped the ball on this one sir.
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Steve
the use of cornstarch and soy sauce is a Chinese technique called Velveting Meat. Guarantee, any meat you get from a Chinese restaurant will have been coated in the base mix of cornstarch and soy sauce along with other sauces and seasonings depending on the recipe.
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the use of cornstarch and soy sauce is a Chinese technique called Velveting Meat. Guarantee, any meat you get from a Chinese restaurant will have been coated in the base mix of cornstarch and soy sauce along with other sauces and seasonings depending on the recipe.
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joe
Weird, I actually made this for my fam and I today before watching the vid. Some great techniques in your vid I'll try next time. I added a few others to our's, threw in some sliced chestnuts, peanuts, and some zucchini chunks.
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Weird, I actually made this for my fam and I today before watching the vid. Some great techniques in your vid I'll try next time. I added a few others to our's, threw in some sliced chestnuts, peanuts, and some zucchini chunks.
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RealMadrid
Step1# Lamp chops + fresh lime juice + grounded onion + salt (nothing else, no spices)Step2# Marinade for 24 hoursStep3# Grill them on charcoal grillLet me know what you think Sam, Original Persian Cousin
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Step1# Lamp chops + fresh lime juice + grounded onion + salt (nothing else, no spices)Step2# Marinade for 24 hoursStep3# Grill them on charcoal grillLet me know what you think Sam, Original Persian Cousin
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Guest
I like how he admits from the start that he's never made it before. IF this is not some Borat-biting attempt to be funny, anyone who would follow this recipe is a dumb-ass or a Trump voter, wait. same thing
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I like how he admits from the start that he's never made it before. IF this is not some Borat-biting attempt to be funny, anyone who would follow this recipe is a dumb-ass or a Trump voter, wait. same thing
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John
Sam, I love the way you distill a dish to the basic components and explain how they come together. It helps to demystify cooking. Do you have any food sins for which you wish to atone?
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Sam, I love the way you distill a dish to the basic components and explain how they come together. It helps to demystify cooking. Do you have any food sins for which you wish to atone?
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xFatalPhenomx
Looked very good. Super easy to make. I'll have to add this to the dinner menu sometime. Have you ever made chicken rendang? Excellent dish as well. Keep the vids coming!
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Looked very good. Super easy to make. I'll have to add this to the dinner menu sometime. Have you ever made chicken rendang? Excellent dish as well. Keep the vids coming!
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