Deliciously Spicy Chinese Kung Pao Chicken Recipe

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Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations - people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies.
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Ingredients
400g Chicken Thighs
4-5 Cloves Garlic
2 tsp Sichuan Peppercorns
4 Birdseye Chilli
4 dried large red chillies
200g Onion
200g Red Pepper
Handful of cashew nuts
The Marinade
1 tsp sesame oil
2 tsp sugar
1 pinch Chinese 5 spice
1 tbsp light soy sauce
Dash of dark soy sauce
1/2 tablespoon corn flour
The Sauce
1 tbsp light soy
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
2 tsp sugar
50ml chicken stock
1 tsp tomato paste
To find the recipe for this dish, click the link below!
- bit.ly/2U6KqEd -
- How to Make a Deliciously #chinese Spicy Kung Pao Chicken -
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Опубликовано:

6 мар 2018

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Комментарии : 890

@SchoolofWok 2 года назад

📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with RU-vid. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.

@daveinca2 5 лет назад

To all the people saying this is not authentic: Make your own video. He already said Kung Pao chicken is different everywhere. I'll take this dish over a lot of the "authentic" ones I've eaten. Keep up the good work!

@SchoolofWok 5 лет назад

Thanks for the comment! You nailed what most people seemed to have missed! - Lee

@edwardssistershands 5 лет назад

Have you made this recipe?

@danhaas 5 лет назад

I too appreciated this version. Jeremey’s got it going on. Like the cashews instead of peanuts.

@steven-cb2ek 5 лет назад

This version seems just like the ones in China I have eaten

@elbob17 3 месяца назад

I like all of it.

@davebartle5970 3 года назад

Excellent recipe, and great tutorial, easy to follow. great job by Jeremy. Suggest do the marinade first and set the chicken aside in the fridge before sorting the rest. Added coriander at the end with just the heat from the wok, and used washed salted peanuts as didn't have cashews. Worked well. Recommend use the ingredients and quantities as instructed for the wet items for sure. For chillies, garlic, (and i added ginger) do as you like. 5 spice is necessary and supermarkets should have. I used honey rather than sugar for a gentler flavour, and in roughly the same quantity Szechuan Peppercorn may need Asian supermarket but worth to seek out. Use pessle and mortar then suggest use tea strainer to remove the husks to leave a finer powder. All up, great recipe and will be trying more from School of Wok

@billy-hynes2626 4 года назад

All I can say is that I have chased a Kung Pao dish, this good for more than 30 years, never did I imagine that I’d end up cooking it myself!! So ALL CREDIT to Jeremy at the end of the day. I am new to you guys, but after that Kung Pao (Wow) I cant see myself wandering off any time soon. I will sign up over the coming days in an effort to support your honest and exceptional efforts to educate people such as me. Thank you, and stay safe.

@SchoolofWok 4 года назад

So glad you enjoyed it! Thanks for the support!

@KidKnows 4 года назад

"never loose your sizzle" sounds like smthng Snoop Dogg would say

@SchoolofWok 4 года назад

Never lose your shizzle - Lee

@yertelt5570 4 года назад

pho-shizzle!

@BenIntentional 3 года назад

Facts.

@THEAKRIAN 3 года назад

My nizzle

@him050 3 года назад

I’m sure he’d say lose, not loose

@afd7573 5 лет назад

Loved this recipe. I finally tried my hand at Chinese and didn't burn everything. Your "Wok clock" and the temperature control trick is very helpful for beginners. Thanks a lot!

@SchoolofWok 5 лет назад

Glad to hear it, Arnold! - Lee

@a191015 5 лет назад

Don't mind some of the insensitive comments they apparently don't know anything about cooking. I've been cooking for 30 years and was taught by mom. You're doing a great job with the video and offer a lot of great tips. Thanks

@SchoolofWok 5 лет назад

Thank you, Andrew! - Lee

@GuitarsAndSynths 4 года назад

I agree and the recipes from School of Wok are great except this one is just wrong. Kung Pao uses peanuts and NEVER uses cashews for one thing. Second, never use hoisin sauce and tomato paste that ruins it for me. Chicken stock makes it way too watery. You want THICK sauce so if I made this recipe, I would have to add a lot of corn starch to thicken the sauce. Again, I have tried recipes from this channel and they are great. Just not this one.

@BenIntentional 3 года назад

Agreed!

@derduke303 5 лет назад

Tried the receipe today and it was amazing! Thank you for teaching it, loving your videos!

@SchoolofWok 5 лет назад

Good stuff! Glad you enjoyed it! - Lee

@khadijahs4701 4 года назад

😊

@badonkeyM5Y 6 лет назад

Your videos are great. My only comment is the music is annoying - much prefer to hear the sounds of your cooking and sizzling rather the music constantly fading in and out. Great recipes none the less!

@SchoolofWok 6 лет назад

Thanks for the feedback! I will take this into consideration for future videos - Lee

@GeezerDust 6 лет назад

I really enjoy watching this guy. Very relaxing. Have the same comment about the background music as well.

@junubbm2251 6 лет назад

Very good dish

@tmp197 5 лет назад

Don't listen to this guys. I like the music. They are making a big deal over nothing.

@stevesracingbits 5 лет назад

I also like the music didn't at first but it actually goes with the videos

@TheOverated17 5 лет назад

George likes his chicken spicy!

@matteframe 4 года назад

THESE PRETZLES ARE MAKING ME THIRSTY

@burkeofmellowpark3472 4 года назад

Burke likes his chicken spicy 2.!

@burkeofmellowpark3472 4 года назад

Yes George does!

@diobalague2329 4 года назад

Hello... Excusez-moi, I was just wondering if you can make a tutorial on hot peppers & chilis from the least spicy used in Chinese to the hottest, and if it can also include sauces & their names it would be fantastic. I'm not a fan of spicy food, and but watching u cooking definitely makes me feel like I'm wasting more than a half of the recipe's flavour and secret so I'd really love learning how to eat spicy food by cooking it firstly with the softest chilis I had knowledge of. Love your channel, love your recipes & love you... Keep it up & take care buddy. Regards from Venezuela 😃🙋

@SchoolofWok 4 года назад

I will add this video idea to our suggestions, I like the concept! Thanks for the kind words, have a good day! - Lee

@BahhJustaLamb Год назад

Definitely not traditional, but it's suited for Western tastes. I personally prefer the old style, more savory less sweet/tangy approach Basically, with a pool of hot oil in the wok, fry up the dried chilli peppers with szechuan peppercorn and garlic, scallions and ginger. Then, when that is aromatic, throw in peanuts, and finally the chicken/veggies with the sauce simultaneously. The traditional sauce is more or less soy sauce based, with a tiny pinch of sugar to keep the bitterness away, shaoxing wine, MSG, white pepper, and perhaps a bit of chilli oil. Some people replace the MSG with Hoisin sauce or do half half, which also gives it a bit more color. This creates a much more savory, spicy Kung Pao chicken that lacks the sweet/tangy flavor that Westerners like. Fans of a REALLY authentic Kung Pao Chicken, however, love it.

@SchoolofWok Год назад

This made me hungry just reading it. I’ll have to give this version a go! - Lee

@berylgilligan9287 5 лет назад

I just made this for dinner but I did noodles with it and my usually awkward kids absolutely loved it thank you so much for all the recipes and ideas and tomorrow I'm going out to buy my very first wok can't wait xxx

@SchoolofWok 5 лет назад

Excellent! I'm glad they loved the dish! - Lee

@pakiraju786 5 лет назад

Thank you! Just made it and it was delicious! You made it seem so easy! Perfect 👏🏼

@SchoolofWok 5 лет назад

Good stuff, glad you enjoyed it! - Lee

@toallahisourreturn.3528 5 лет назад

I've made this 3 times now and it's superb everytime. Thank you for this great and clearly taught recipe.

@SchoolofWok 5 лет назад

Glad you enjoy it! - Lee

@jochenscheer3568 3 года назад

Hello Jeremy, thank you for the amazing recipe! I did it as my first wok-dish yesterday. My wife loved it. Me too :-) Greeting from germany! Jochen

@sarajitsil 6 лет назад

Hi Jeremy, That was awesome... Mouth watering... Thanks for your easy and simple recipe!!! Cheers 😃

@SchoolofWok 6 лет назад

You're welcome, Sarajit. Hope you enjoy it! - Lee

@ryans6394 3 года назад

"Jeremy likes his kung pao spicy" - if you know...you know...

@mikebrewer5758 5 лет назад

I just discovered your Chanel. WOW!! I love Asian cooking and your recipes are over the top !!! Keep up the great work.

@SchoolofWok 5 лет назад

Thanks, Mike. Glad you like our content! - Lee

@TheSnakeCharmer 3 года назад

Hey thanks this was awesome!!

@pigmango 2 года назад

I just made this tonight. Exactly to the recipe but without the birds eye chillies. I stirred in 250gms Hokkien noodles at the end, then topped the bowls with a lot of chopped cold cucumber. Serves 4 with only 400gms chicken. This was superb!

@craigandaurora 2 года назад

I've used Jeremy's kung pao recipe multiple times and always comes out delicious! The only 2 things I altered was I used "broad bean paste with chili" instead of tomato paste and instead of grinding the szechuan peppers, I used 1/2 tsp szechuan powder . I enjoy all his recipes. Thank you Jeremy.

@nalinisingaravel4865 6 лет назад

I tried this recipe today. The family enjoyed eating it. Thank you for the recipe, Jeremy.

@SchoolofWok 6 лет назад

That's amazing Nalini, happy to hear your family enjoyed it.

@dennisblackwell4723 5 лет назад

Jeremy, you're a terrific chef and so personable. Great videos!

@SchoolofWok 5 лет назад

Thanks! Always great to read comments like this! - Lee

@TapDancerDood 3 года назад

@@SchoolofWok Is Lee the same guy as Jeremy?

@jonathanentwistle30 Год назад

This was delicious. Best stir fry I have made at home by a country mile. Thank you for your vids. I'll definitely be trying a load more of your recipes and maybe I'm done with Chinese takeout!

@PoeLemic 4 года назад

I love this recipe. Looks correct. I hope I can do it. Gonna try it and really do my best to try to learn your awesome techniques.

@JayPro4x 4 года назад

I’m making this tonight but with shrimp....should be a good time! Slowly been working my way through this channels recipes. No longer a bbq only person, thank you School of Wok!!!

@edgefoley4466 5 лет назад

Glad to find you. Awesome video, well done. I could watch these all day. By the way, the haters and the critics? Well if they've found you then you know you're doing it right.

@SchoolofWok 5 лет назад

Thank you! The haters and critics are definitely a sign that we're doing something right, we've learned to embrace it! - Lee

@TommWayfarer 3 года назад

I've cooked many recipes of this dish and Jeremy's recipe is the crown of the Kung Pao Chicken, I use now this recipe to guide myself in to how I like Kung Pao to look like and taste. Just wonderful! You master!

@SchoolofWok 3 года назад

Glad to hear it, thank you! - Lee

@Jepse89 2 года назад

This guy is so likable and charismatic I really like him and his recipes

@mikegalinac1427 4 года назад

Fantastic recipe. I never would've thought to use tomato paste. Brilliant. It's great with walnuts too.

@SchoolofWok 4 года назад

Thanks! - Lee

@MunahLovelly 4 года назад

Great recipe , enjoy waching this vidio until I can learn how to cooking this menu , it's so intersting 😋😋👍👍 Thank you verry much for sharing this vidio

@SchoolofWok 4 года назад

Thank you! Glad to hear it! - Lee

@tommyj7766 6 лет назад

I have just watched 3 of your videos and I love ur channel, I shall be trying these dishes, subscribed!

@SchoolofWok 6 лет назад

Thanks Thomas, let us know how they turn out

@blotchilim1980 4 года назад

I'm amazed ar your passion & energy! Thank you so much for sharing your take on kungpao chicken, mine will be the easier, less spicy version of yours, but hopefully as delectable!

@SchoolofWok 4 года назад

Hope it goes well! - Lee

@expeditin 6 лет назад

l love this recipe Jeremy, so unique and a beautiful result!! Oh and by the way the music is excellent, adds a nice touch of sophistication. Your recipe is quite easy to follow. Thank you

@pimfeijen8203 5 лет назад

Not many people tried this, as far as I can see. But I did today, exactly as you explained: It´s ABSOLUTELY delicious! I´m sick and tired of people complaining about the fact that it is not exactly Chinese, Spanish or Italian: Go away! Don´t watch the fucking video then! This guy is making fantastic food! And Bob is you bloody uncle... Thank you Jeremy!

@susanrutiaga482 4 года назад

Consider myself a KungPao expert, it’s the only thing I order at Chinese restaurants. My Golly!!! The best! Thank you Jeremy!

@SchoolofWok 4 года назад

It's very good isn't it! - Lee

@highsider6981 5 лет назад

Love the simple menu's, finally i can make my favorite take aways. If I were from the UK I'd come to the school of wok :), super video's.

@SchoolofWok 5 лет назад

Thank you! - Lee

@jessgreenslade9722 2 года назад

Looove this recipe. Made it for some friends and everyone just loved the depth of flavour and rich sauce. I like the clear relaxed way you explain what things are and how to combine them. I really like the chilled out longe music too 👍🏻

@SchoolofWok 2 года назад

Thanks! Glad you enjoyed it

@DjJDtech 4 года назад

This is actually very similar to a "szechuan" chicken recipe I cook from time to time. Very interesting! And great video!

@SchoolofWok 4 года назад

I love this recipe, so flavourful! - Lee

@78abmoreno 4 года назад

The recipe is good but your breakdown and methodology is awsome. I get so much from a single viewing as opposed to watching 3 and even 4 times other tubers to make sure I have captured what I need. Thank you

@SchoolofWok 4 года назад

Thanks! Glad to hear it!

@andymcevoy4553 4 года назад

Never lose your sizzle...amen to that brother

@fatimanadeem8662 4 года назад

I don't post comments frequently, but I absolutely had to this time! This is such an amazing recipe! You have an incredible channel, you definitely deserve more viewership. I make your recipes at least once a week. Keep up the good work! ❤

@SchoolofWok 4 года назад

Thank you so much!

@WayneMedhurst 5 лет назад

I cooked this tonight for the first time, Wow! It's such a delicious tasting hot dish. For me this recipe is far better than what I have had anywhere in the past. This is one I will always cook myself when I want Kung Pao Chicken. Thank you.

@SchoolofWok 5 лет назад

Excellent! Glad to hear it! - Lee

@asamvav 4 года назад

Life Advice : Never lose your sizzle.

@hyena131 3 года назад

The written recipe for this dish calls for *FOUR* teaspoons of Sichuan peppercorns. Which makes it virtually inedible. Sichuan peppercorns have a very potent zesty taste that can - and do - totally overwhelm and dominate a dish. I suggest using no more than a teaspoon in this dish.

@Twopeetfeet 5 лет назад

This is an interesting bastardisation of Kung Pao chicken. Being a traditionalist, this simply is a recipe to suit the western palate.

@knv9090 5 лет назад

There are a lot of comments claiming inauthenticity here, and other comments saying 'so what, it's tasty'. If deliciousness is all that you are after, modifying recipes is fine. If you are trying, however, to maintain a stream of historical authenticity, there is danger that a modification would overwhelm the original, and the original would not be available. Especially if the modification is presented so well and becomes popular. Like with musical genres, there is value in both historical purity and in experimentation. Cultures that are in danger of drowning in global melding and in being overrun by other dominant cultures are especially sensitive to this process of gradual modification of traditions. Also, when one goes to a Szechuan restaurant and orders Kung Pao chicken, there might be a certain expectation of a familiar flavor profile. There might instead be an expectation of something familiar but still different. I guess there is demand for both.

@Metatr0n 5 лет назад

Kung Pow chicken doesn't have an "original" recipe. There is no way to claim what the "original" was or how his version differs from the "real" one, since there never was one. So take your comment and cramp yourself into the corner of ignorance with all the other idiots. It's funny to see that even the recipes of those who claim to have the "original" all differ from each other...

@knv9090 5 лет назад

@@Metatr0n OK, I will wait for you to come there, too.

@onitasanders7403 5 лет назад

I thought this was a cooking video and not a music video with cooking as an aside. Stayed with your instructions because I was very interested in the dish. Please, please DROP the background music.

@SchoolofWok 5 лет назад

Watch our newer videos, no music - Lee

@dirkhertoghs6276 4 года назад

Dirk Just tried it for the first time and it tasted great for a first time, though a had to change the hoisin sauce for black bean sauce and the cashewnuts for brazil nuts but next time I'll have all the ingredients in House, great recipe, thank you for that, I also love your videos !!!

@SchoolofWok 4 года назад

Thanks, Dirk! Glad you enjoy our recipes! - Lee

@teddys6653 5 лет назад

Love your accent!

@bencolombia337 5 лет назад

I just want to start cooking and eating every time I watch these videos. You make cutting up the the thighs look so easy.

@SchoolofWok 5 лет назад

You should give it a go! - Lee

@jayvictorco9081 3 года назад

When I made this dish according to your recipe, it suddenly became a family classic. Thank you for this Lee

@nickmaster2854 3 года назад

His name is Jeremy.

@mohsen1374 5 лет назад

this recipe is fantastic, very delicious and not too hard to make. love your vids!

@SchoolofWok 5 лет назад

Thank you! - Lee

@billng6526 4 года назад

You don’t have to taste it, it sounds and look delicious already, thanks Jeremy.

@SchoolofWok 4 года назад

It was very good!

@junesuckrajh8020 5 лет назад

02/12/19 - just watched the video and it was lovely..thank you for sharing. However, the camera person did not show when and how you cut up the chicken pieces, I saw only when you cut the bones out. The camera person needs to focus on what you are doing and not on your head :) I love the recipe and will try it soon.

@2fluffy_puppies 5 лет назад

you can cut them any size you like ,you shouldn't cut them too small though bc the chicken does shrink a lot👊

@terryblush 5 лет назад

Been watching a lot of your videos over the last few days. Highly inspirational and I definitely want to try making some dishes

@SchoolofWok 5 лет назад

Thank you, Terry! Let us know on social media when you make one of our dishes! - Lee

@alpark3024 5 лет назад

secret to making kung pao chicken unique flavor is to brown red chili first in oil under medium tempurature so not to burn too much, then add to rest of vegetables. the burnt chili flavor is unique to kung pao chicken taste.

@sheesaysomg 5 лет назад

Correct.

@dbamokomputer 4 года назад

Brilliant. I am just starting cooking, made your sweet & sour chicken last night and it was delicious. Very encouraging for a beginner... ;) My next one is going to be Kung Pao for sure as I love spicy food. Question now: do I have to use chicken stock at all? Or - can it be replaced with something else? Many thanks :)

@SchoolofWok 4 года назад

Excellent! I'd definitely recommend using chicken stock, but any other kind of stock would work just fine too!

@bangtansugakookies1550 5 лет назад

Yum!! Thanks for the tutorial! 😊

@SchoolofWok 5 лет назад

No problem! - Lee

@dinorapatriciaaviles4287 5 лет назад

Thanks Jeremy, I love your videos they are so easy to follow, I'm a fan of chinesse food. I already cook an awesome "Chicken Chow Mein" everybody liked and It was one of the best that I ever tasted and I'm talking about restaurants and myself😃.Sorry I'm not bragging it!!!!! Thank you!!!!!!

@SchoolofWok 5 лет назад

Excellent stuff, glad to hear it! - Lee

@zilliq 4 года назад

Wow it's the first time I hear somebody talk like Moss from the IT crowd, I thought it was a made up accent. Terrific recipe though I'm subscribed and I'll thoroughly watch everything Jeremy cooks

@SchoolofWok 4 года назад

Hahaha he's over the moon with that comparison! - Lee

@theShivy88 4 года назад

Been watching your channel for a bit now. There were a few kung pao chicken recipes from channels I follow but I decided to try this one which is also the first time I've made one of your recipes. Let me tell you it was amazing! Very glad I chose this one. I love your technique and asian food in general. Hopefully I can do a cooking class there next time I'm in London! Keep up the great work!

@SchoolofWok 4 года назад

Thank you! We'd love to have you on one of our cooking classes! - Lee

@crocusinmaymay2835 5 лет назад

Made it last night without the sugar. Great, will def' make again...

@SchoolofWok 5 лет назад

Try adding a little honey if you don't want to use sugar! Glad it came out well though! - Lee

@sceneandseenful 5 лет назад

That charred chicken part is something that surely needs practice. Thank you for the recipe, Jeremy!

@SchoolofWok 5 лет назад

The only way to do it, is to keep trying it! - Lee

@robinanderson1115 5 лет назад

Mate , great cooking vid , I am a fan but the MUSIC IS 2 much fading in & out , no offence bro but I think it's nicer 2 hear the cooking sounds , but ii am fan of ur show.

@SchoolofWok 5 лет назад

We've fixed the audio in our latest videos! - Lee

@jfb.8746 4 года назад

Great recipe. We've made it a few times in just a few weeks. It's been adopted by the family now.

@SchoolofWok 4 года назад

Excellent! - Lee

@franceslopez7298 5 лет назад

I really like the music, may be lower the volume. Make both sides happy

@susanng7298 2 года назад

This looks really amazing! I know Chinese cooking needs to have a sizzling hot wok for the wok hei - but pls get a fan to blow off the smoke as it’s difficult to see the whole cooking process with those smoke.

@duotone69 5 лет назад

This is an entertaining channel with some delicious looking food. I am amused at the number of negative comments. Cooking is personal and subjective. Once you’re comfortable with base recipes and techniques, how the chef expresses him or herself through the food is a personal decision. Would all who proclaim the recipes wrong please direct us to your videos demonstrating the correct representations? Thank you. 🙏

@SchoolofWok 5 лет назад

I'm always glad to read comments like this, thank you for the kind words! - Lee

@duotone69 5 лет назад

School of Wok thank you. Please keep cooking and posting.

@SchoolofWok 5 лет назад

We're planning on it! - Lee

@errdayadventure4969 5 лет назад

Keep up the great work man! My family likes your videos a lot!

@SchoolofWok 5 лет назад

Good stuff! Always nice to hear when someone enjoys our content! - Lee

@erensianabili5460 5 лет назад

I like it so much,I gonna do it tonight for my dinner ❤️❤️❤️❤️❤️❤️

@SchoolofWok 5 лет назад

Hope it comes out nicely! - Lee

@bharat2580 5 лет назад

You forgot. After the sauce reset the fire alarm

@Bishnu_Deb 4 года назад

Watching this video brought saliva in my mouth. 😋😋😋

@joseph-ow1hf 3 года назад

Just stumbled across your vids. Fantastic......thanks. (subscribed)

@Charismafire 4 года назад

Dude that recipes perfect. Thank you.

@SchoolofWok 4 года назад

You're welcome!

@cutiehoney2265 4 года назад

美味しそうなchicken料理食べたい🎵

@trevorsmith303 5 лет назад

Thanks for sharing, looks good, I will definitely try this.

@SchoolofWok 5 лет назад

Let us know how it goes! - Lee

@zilliq 4 года назад

This is the best recipe I've ever cooked, I'm gonna have ti have children for thr sole purposr of cooking this recipe for them. Sorry for the typings mistakes my eyes are still crying from the sheer pleasure of getting my palate rekt by the sichuan pepper. Instant subscribe

@SchoolofWok 4 года назад

Haha, glad you enjoyed it - LEe

@dhilipraja 5 лет назад

jeremy delivers each line like bruse lee, i felt them

@Ex0rz 5 лет назад

I once tried to make this like a year or so ago and just added the hoi sin sauce as is and it turned out terrible :D Thankfully we have RU-vid and I can actually check recipes from there... Never thought about just using the hoi sin sauce as a base for the actual sauce. Gonna try this out 2morrow I guess!

@SchoolofWok 5 лет назад

Let us know how it turns out! - Lee

@colinmeredith8279 4 года назад

Well what can I say..... I'll start from the beginning you are so happy and we love your passion. We have eaten in China town in London UK, eaten in Singapore. But WOW you know how to cook 👏👏Thankyou so much for the time and effort. Thanks again 👏 👏 what shall we cook next.

@SchoolofWok 4 года назад

Thank you, Colin! One of my personal favourite recipes that we've posted here is the crispy pork belly or the salted egg yolk prawns! - Lee

@charliemontholon Год назад

Please, we will be able to Follow much is here your videos and instructions. If you skip the music it’s bothersome if it’s not annoying thank you for sharing your skills.

@BinGutH 5 лет назад

would say it is rather chicken in kung pao style. :) but its looks very good +1

@shajiamalik8370 4 года назад

amazing iloveit

@SchoolofWok 4 года назад

Thanks! - Lee

@jayachandrankandasamy3270 5 лет назад

is that really a tbsp of soya sauce.. and tsp of sesame oil.. omg :)

@SchoolofWok 5 лет назад

It really is, I also questioned it once and we measured it out! - Lee

@claudinemckay3743 5 лет назад

Yum yum good!

@esthervelazquez5760 5 лет назад

Escribe,la RECETAS 🤩🤩

@adrianalore8464 Год назад

Ay que rico es el kun pao chicken 🍗 gracias ☺️ estoy muy contenta de este video me encantan las recetas asiáticas ❤ te mando un gran abrazo desde Chicago Illinois pero soy de mexico

@firstnamelastname9646 4 года назад

Woah! I can literally smell it! Yummy!

@shane98250 2 года назад

This is by far the best channel for Asian cuisine. Fantastic presentation and the results are amazing! Thank you!

@AntoniaSeptimoRicardoNunes 4 года назад

Nice recipe. Love it. All the best for you and your family. Ricardo and Antonia. We in London. Love it. Delicious

@SchoolofWok 4 года назад

Thank you! - Lee

@just_julian 3 года назад

Very far from traditional but it looks incredible. Gonna try this out for sure

@stevew1643 4 года назад

This was excellent, even the music. Thank you for the instruction.

@SchoolofWok 4 года назад

Thank you! - Lee

@palashdas8745 4 года назад

Sound not so good .video is amazing

@matteframe 4 года назад

American kung pau is like 50% peanuts.. And i love it!

@asahi5316 4 года назад

It was fun to watch ur video. Ur way of describing recipe z excellent. Thanks

@tracypatchin2197 6 лет назад

😎

@vjbhatia77 4 года назад

It looks delicious... I have to try this! Is this more of a European style Kung Pao? Every time I got Kung Pao Takeout, it came with carrots, celery, water chestnuts and peanuts instead of cashews

@RoylanMarquez 5 лет назад

awesome recipe, charismatic chef. this was an excellent video thank you

@SchoolofWok 5 лет назад

Thank you! - Lee

@ilyatermini1022 6 лет назад

Kung pau did not needs necessarily the black vinegar? Thank you

@SchoolofWok 6 лет назад

Hi Ilya, are you asking if the black vinegar is required or are you saying it isn't required? - Lee

@ilyatermini1022 5 лет назад

Sorry for my english... I m asking if is required. Thanks

@TheWP120 5 лет назад

I hear you can use Balsamic Vinegar instead, but if you don’t have that either then you can tone down on the sweet stuff that is meant to balance out the acidity from vinegar.

@karamrai8587 5 лет назад

You know exactly what he's asking, but you insisted on reminding everyone that his English isn't perfect

@ilyatermini1022 5 лет назад

VvultasS I saw in every kung pao chiken on youtube, the use of the black rice vinaigre.. I don t want to teach anything to jeremy, he s great, maybe the white vinegar it s better for his taste. I made the question in a wrong way ...