Chinese-American Kung Pao Chicken | Kenji's Cooking Show 

You ever seen a man toss some chicken in one hand, torch it in another hand, whilst recording using his head? Welcome to the club.

It took me a second but when I realized the joke "peppers FLOORentine" I almost snarfed.

This is my favourite ASMR channel

Jamon is so cute 😍 The way he always carefully sniffs the food

3:55 "Peppers Floor-entine" That floored me.

I got my first chef's knife a couple days ago, and it was the first knife I could actually slice a tomato with. Also, I cut a chunk out of my thumb without it bleeding. Best purchase I've ever made.

"Peppers floor-entine"... Your dad joke / pun game is strong, Kenji. Love the channel! Definitely my favorite cooking channel on RU-vid these days.

Wok cam is truly a great teaching tool. Definitely shows good technique for keeping the pan moving from a unique perspective.

I've never seen a dog give up a piece of chicken in my life. I wish my boys were as self-restrained as your dog haha.

Just watched some of the NYT and Wired content, while it was good, there's nothing quite as great as watching you cook POV and talking in your kitchen. Keep doing what you're doing, it's great.

Hey Kenji, small piece of feeback. In your earlier videos you showed actually getting all the ingredients out. While I can understand why you've removed it (It was a little chaotic and vertigo inducing) it was something I learned a tremendous amount from how you moved in the kitchen and how your space was organized.. I know it's probably harder to do and less "professional" but after watching you I actually changed some of my kitchen layout and it helped me keep things organized in my kitchen better. Great vids overall and keep up the great work!

This recipe has been a weeknight favourite for the last five years - just when I thought I had nailed down the technique there is another piece to make it even better! Awesome, you are my favourite teacher

Always cracks me up when you say "oops!" You're an amazing chef AND also real to your followers. 🤩

even though 500k subs is quite a lot this channel’s still very underrated and underexposed for the quality of the content

Jamon seems like the absolute sweetest pup.

I've been cooking so many of your recipes in my university dorm that I've been given the title as the dorm chef 😅 I usually add my own style to some of your recipes (which mostly turns out to be pretty bad) but I'm learning I guess as I'm only 22. Still a long ways to go. Thanks you for your videos. You are easily one of my favourite RU-vid channels.

I've been playing around with gas-torching food while cooking it in a frying pan for some time now. Though I don't think it's revolutionary, it's funny how everyone comes up with the same tricks!

thanks for being such a great (and socially responsible) creator, Kenji. Don't let insta get you down!

See a Kenji video.. always like and watch instantly. Always informative and you learn new recipes.

Hey Kenji, would it be possible for you to do a video on General Tso's chicken??? I've gotten down how to fry said chicken up, but putting together the sauce is like rocket science to me.

That oil comment at the 6 min mark was a little nugget of gold! Thanks for sharing the tip.

Finally, a Chinese-American stir fry that doesn't suck! I've seen so many recipes get it wrong by overcrowding the wok or stir frying on too low of a heat but you nailed it! The blowtorch idea is genius and I'll definitely be using that to get a little more wok hei out of my stir fries

I made this tonight and it was delicious, the best home stir-fry ever.

Just fyi, if you make a sauce out of dark soy sauce, light soy sauce, oyster sauce, shaoxing wine, sesame oil, chicken stock, tblspoon of sugar, and a bit of chinkiang vinegar and chili sauce, it would make a shoe taste delicious.

Hey Kenji, I'd like to apologize for the rude comment I left on a previous video. Took a bad day out on your channel and that was wrong and I deleted it. Love your channel, already love this dish even though I haven't cooked it yet. Kung Pao is amazing, keep the good content coming!

I've seen that knife he's using.. Can't remember the name of the maker, but the maker is a well regarded master, his knives are all handmade and the when he produces a set of knives he auctions them to the highest bidder.. They go for a lot!

My daughter said this is one of her favorites! Thank you, Kenji!

This recipe is killer! I cooked it for a bunch of friends and family and they were blown away haha! Thank you kenji!!!

I love your cooking videos! Definitely trying this recipe soon The little clips at the end of you feeding your dogs puts a smile on my face every time! 100/10 cooking video 👏

Love the wok-hei action!

Thank you for introducing chef Wang Gang to us, he is a joy to watch.

Alex: *rebuilds a portable gas burner to crank up the BTUs and also makes a charcoal stove for the Wok Hei* Kenji: "Torch machine goes *BSHHHHHHHHHGGGGGGHHHHHHH* "

Floorentine, that's how I prepare most of my food :D :D

I have heard a turkey fryer burner outside works pretty well too for wok work. It also has the benefit of keeping the smells outside if your SO doesn't care for them.

This dish was my favorite for years. I like take out style recipes in general. It’s what I grew up eating. Thanks, Kenji!

I've been watching a lot of your First Person view videos. It's nice to see that you drop food on the floor as much as I do.

This wok hei via blowtorch technique is absolutely genius!! Can't wait for your book on cooking with a wok. Thank you Kenji for all these amazing tricks and culinary pearls you teach us =]

I made this and the broc beef last 2 nights. Spectacular! I do want to note that for me, I CAN taste the bitterness of the slurry well after eating. Ive noticed this in chili that I have made also. Just a thought

I made this tonight with shrimp instead of chicken and it was delicious! I used like half the number of chiles de arbol that you used though and it was still on the upper limit of my comfortable heat tolerance 😅

jamon says 'thanks kenji, but no thanks ;)' looks amazing man

I use the same torch for my sous vide steaks. The flavor is awesome! Can’t wait to try this. Thanks, Kenji!

Made this tonight and it is so delicious!!!

I've always wanted to be tossed in a wok by Kenji

I love this recipe!!! (I add roasted salted cashews, instead of peanuts. So delicious!) Thank you very much! ❤

Thank you for sharing your content! It's so educational and fun. Your dogs are absolutely adorable.

Kenji that blow torch technique is brilliant damn

the cut of the bell pepper was exotic ASMR!

tell ya man watching this dude makes me want to cook.

Where is Shabu?!

Unintended GOOD consequence of COVID. Kenji’s YT cooking!!!! Look forward to every post!!!

Most of my favorite restaurant Kung Pao Chicken came from Vietnamese restaurants that also did Chinese and Thai dishes...and used dried red chiles and water chestnuts w/ celery (no fresh peppers/chiles or onions).

Oh yes. finally the day has come. Kung pao with lot of sauce!!!! yeah!!!

I think my favorite thing is how you'll drop stuff, rinse it off and throw it right back in. Little floor never hurt anybody.

I watched that many of your videos I've started rummaging through my drawers like you. Next step to be able to cook like you 😂

Thank you for showing the torch trick. I have an induction stove which I love, but I do miss gas for stir fry.

It's always interesting seeing the variations on american-chinese food. Growing up I used to go to the same chinese restaurant every sunday. The owners were from Hunan so theirs wasn't the traditional Sichuan style or the way a lot of american chinese restaurants cook it. Just like yours it didn't have the numbingness of Sichuan Peppercorns as would be traditional, but it also didn't have the bell peppers or celery that yours has. They instead went for an addition of broccoli stems and water chestnuts (they really liked water chestnuts based on how much they used them). That and their Firecracker Chicken, which is also nothing like what i'm seeing as the standard in a lot of other places, were my favourites. Their Firecracker Chicken was a narrow strips of chicken (their menu said shredded but i wouldn't describe it like that) and it was cooked with long strips of celery and carrots. But what I see for a lot of other places is cubes of chicken. That place was really unique and special and it's a shame they had to close cause their parents got sickly. They moved back to Hunan and that was that :/

Woah that blowtorch wok hei technique is brilliant.

Hell yeah, I'm super hyped to try making this. Thank you for all the useful videos Kenji!

I finally have an excuse to buy a blow torch. Thanks, Kenji!

If I tried those sweeping wok moves, everything would be in the burner instead of on it. Great content and I really enjoy this channel.

Kenji- thank you for the recipe, I just cooked using it last night for dinner, and it turned out very well. Though, my family thought I was kinda nuts when I used the propane torch to cook the chicken and the peppers!!!!!! Thank you very much!!!! Peace.

Kenji, where are your prep bowls from? I am trying to find inexpensive deep, stackable bowls. What I see online is predominantly much wider than it is tall. And deep bowls usually only come in large sizes or are expensive.

Love the outro on the newer videos!

Bravo for you sir the best

Yay. You and Tim Chin are my favorite cooking teachers. Thanks again for the awesome content and teaching me how to cook :)

I am using that blowtorch to make my sunny side eggs in small cast iron (6") pan with oil. I torch the whites so they are done with the yolks at max runniness.... I get that wok hei affect from the extra oil. Didn't know what it was called till today. Thanks.

Man, this blow torch thing is genius!

His pronunciation of wok hei is pretty much perfect. To get it 100%, he just has to make the "k" in wok silent. Basically, you get your mouth to get ready to make the "k" sound, and then you just don't actually make the sound. What you end up with is a glottal stop. That kind of glottal stops is everywhere in Cantonese.

On the menu, just what I need tonight...

I can feel his hunger in the vid

Wow yr fantastic cook

Great video, and awesome outro Kenji!

Finally, the secret to the home kitchen wok hei!!!

I feel like my whole life has been vindicated! J Kenji preps bell peppers the same way as I do!!! :D

Great stuff as always Kenji!

I enjoy the ends of these videos where the one dog is ready to eat anything out of midair and the other dog will gently take it if he likes the smell. I'm sure dog #1 was sad to miss out on this one.

for a takeout style recipe there's a distinct lack of MSG, any particular reason why you left it out?

With the torch-wok technique your outro is finally complete!

I don't think torching food creates Wok Hei. Wok Hei can be created using a shallow steel fry pan instead of a traditional wok. The trick is to allow the flame from the stove to catch the oil in the pan as it sears the food. This can only happen when one side of the pan is isolated and made super hot while cooking. The wok is too deep for the flame to catch the oil, for that you will need a restaurant style gas cooker that resembles a flame thrower.

Absolutely love your super in depth authentic cooking. Any chance to get a tutorial on how to make DouHua MiXian 豆花米线？

Kenji is the Bob Ross of cooking.

My favourite chef too.

Internet: Cooking shows are getting boring Kenji: Imma put a gopro on my wok

As long as you are doing regional American-Chinese dishes, please do Boston-style shrimp and lobster sauce. Man, I miss that stuff!

Im addicted to the corn starch lid fail

Absolutely amazing video as usual. My love for cooking has been enhanced after binge watching your videos. Also, where was Shabu?

Hi Kenji, would you do a video on kitchen organization? Loving how you organized all your spices/bowls

What and interesting take on this famous recipe, wish I had seen your videos before uploading mine!

@kenji where did you get those stainless steel portioning bowls? I would love to get some!

The dishes always look restaurant quality even though it's homemade. I would ask how you do it if i didnt just witness it. Mine never turns out like yours though :(

What No Szechuan peppercorns? That's THE distinctive flavor of this dish.

What kind of stainless steel bowls are those? I like the size of them.

I’m glad Kenji is fine with the gallon of vinegar like me. Use it for cleaning OR eating.

Making this tomarrow for my husband.

outtro is fire

Hey Kenji, big fan of your cooking videos! Maybe you've already addressed this or have written about it, but it'd be cool to see how you learn new recipes and adapt them -- how you'd try to approach new cuisine and try to make do with what you have in a home setting :) great vid as always!

"Peppers Floorentine" may be the winner in this video. That was funny. Keep 'em coming, Kenji!

Kenji, you the man bro ✌

That wok camera is a little much. prefer the head cam. Had to look away during the heavy motion. Love the quick simple meals though, keep them coming.

Love your videos. I had a friend years ago that owned a Chinese restaurant. He had the best Kung Pao I've had...and I've had many as it's my favorite dish by far. He shared his sauce recipe but I only remember a few ingredients...Hoisin Sauce, brown sugar, dark soy, regular soy, salt, chinese cooking wine, Chinese black vinegar, garlic, and three or four other ingredients I can't remember. Most recipes don't call for Hoisin Sauce so his recipe was pretty unique and absolutely delicious. BTW, you're missing the Szechuan Peppercorns! Thanks for the "smoke of the wok" tip. :)