This video loosely follows my recipe for Chinese-Amercan Takeout-Style Kung Pao Chicken: www.seriouseat...
You may have seen it on menus as "Diced Chicken with Hot Peppers and Peanuts." It's a variation on the classic Sichuan gong bao ji ding, which you can see me make here: • Food Lab Basics: POV K...
In this particul[ar dish, I use a blowtorch to get the effects of wok hei, the smoky flavor you get from cooking over a high-output gas burner in Chinese restaurants. It's easy to do with a torch at home. I use a butane canister with an Iwatani torch head. This one: www.amazon.com...
12 июл 2020