1 Dollar Kung Pao Chicken | But Cheaper

[@lovescarguitar]

For those who might not know, when stir frying food, it is helpful and probably required to have all ingredients prepped & ready (chopped, rinsed, etc.) As the cooking process happens fast.

[@opsedopsers9874]

Yea stir fry is fast

[@captaingray79]

Those of us in the restaurant industry (myself included) call it by the French name "mise en place." It means "putting in place" or "everything in its place". So if someone asks if you have your "mise" ready, you say yes.

[@crisengle9650]

This is helpful for all cooking or food making honestly.

[@Coolbreeze_atl]

This is common sense

[@subprimemortgagesalesman4830]

Yeah prep is crucial I would like if papa would break down the prep before hand. Also makes it a bit easier to make a list of everything you need for the recipe. (I’m getting the cookbook ok)

[@mikael8250]

Made this (without peanuts and the wine [allergic and poor student]). It tastes so great! All the ingredients were 20€, and considering food here is kind of expensive, and I didn't buy cheap meat, and opted for the butcher, that's nothing! Now I have a ton of spices and essentials left over for like 10 more times, so consider that into the price and I'll say 100% worth it. Thanks for this one!

[@satored4266]

Shaoxing wine is extremely cheap and usually is around $2 and will last a while

[@Nazz-b7p]

Cooking wine man... its like $2 a bottle

[@haesanashokarasan9250]

@@Nazz-b7p not in germany😉

[@mikael8250]

@@Nazz-b7p I get that, but prices are not the same everywhere, and the point I was trying to make was that it tastes great even without it!

[@Nazz-b7p]

@@mikael8250 sweet xD

[@noalysanne]

Every video, i love this channel more and more. NGL, with my depression i have a hard time keeping joy in stuff.. i noticed that sometimes i even lose my joy in cooking. These videos honestly give me enough of a laugh and motivation to pick up better cooking again. Keep up your good work Joshua honestly you're doing an amazing job

[@SJtoobsox]

One step at a time. Find joy in the little things ;)

[@InternetGirl1093]

I just bought your cookbook today (never having seen any of your videos before) and I flipped through it before going to bed tonight and it got me excited to try and cook more often. I just want to say thanks for writing it!

[@drasticbread249]

The secret to great kung pao chicken is using some fermented bean paste, just stir it in the hot oil for a minute or two before you stir fry the veggies. Also, to balance it out add a tablespoon or two of brown sugar. Also, if you add one egg white to the chicken marinate, it will help lock in moisture. And for a more hearty kung pao chicken, just add some more chopped veggies. I like it with zucchini and red bell pepper.

[@oberlin27]

we're up to $3.27 a serving now XD

[@zetty1977]

@@oberlin27 😂😂 dang it!

[@BZY-bu9wr]

Adding fermented bean paste is really good, but it changes the flavor profile quite a bit, it wouldn't be Kung Pao chicken anymore.

[@deborahamiot4162]

Isn't it an egg white mixed with cornstarch? Or sprinkling on a little baking soda, like one teaspoon and massaging that into the chicken does the same thing called velveting, i think.. Also it probably doesn't matter with chicken thighs but definitely with chicken breast.

[@vigilantcosmicpenguin8721]

@@oberlin27 Still cheaper!

[@jessicarainey462]

My boyfriend and I made this tonight and it was DELICIOUS. We made the version that didn’t call for any of the optional ingredients and it was seriously so good. Very impressed and can’t wait to keep cooking videos form this series!!

[@jasonbagley8706]

I am impressed with this recipe. It looks super easy and I already have almost all the ingredients in my kitchen already. Thanks for this, Josh.

[@livelyupmyself1]

It’s a good recipe, but Josh seems to be getting more and more conceited in each episode.

[@SennaAugustus]

It's also common to use cashews instead of peanuts, they're a bit sweeter and softer, and a better balance to the spice. Additionally, add in regular onions (sliced in chunks) and ginger (large slices). Fry them off with the other vegetables.

[@al1ce90]

as a Chinese I give this 10/10, you tried your best to make it authentic while using easily accessible ingredients😉

[@Nekulturny]

Depends on where you are I guess. I have to get my Dark Soy and Black Vinegar online at Amazon, closest place I can get those where I live is a 90 minute drive to the nearest Asian Market.

[@beeblebroox8863]

@@Nekulturny isn't ordering stuff to your home "easily accessible"?!

[@hemingwaytrout6592]

Authentic? Like how he used chicken instead of kitty cat 🐈? 🤤🙀

[@al1ce90]

@@hemingwaytrout6592 nah we use tenderloin from a white people, more juicy and better fed than a cat

[@al1ce90]

@@hemingwaytrout6592 wow no self awareness whatsoever

[@lonk9183]

Just came to say as someone who has never cooked Chinese food before, this recipe took 2 tries to perfect. I will admit that getting a wok, bluing and seasoning it is a rather arduous process with a decently high cost of entry, but the end result is absolutely worth it. Some of the best food I have ever produced. Thank you for helping me unlock a new chapter of my life, Uncle Joshua!

[@josephmiller5881]

Love this series; almost as much as you giving back to your mom Josh! Keep up the great content, and love of your fam. Great video reaction, and gift brother.

[@rubenbarkey7740]

You know, as a student living on my own. I really really appreciate these videos but I am missing some tips on how to store it well. Most prices are based on making a couple portions but I must say I dont have a good clue on how to safely store these amazingly cooked portions and to reheat them so my meal is still cheap. If someone got some tips or joshua himself can sometimes share some of them in the video that would be great!

[@copy32816]

Just put it in the fridge and eat within 5 days or freeze

[@josetorres4932]

As a former college student, all you need is a fridge, tupperware, and a microwave to reheat your food. I recommend spending the extra dollars to get glass instead of plastic but get what you can afford. I probably wouldn't trust it longer than 3 days in the fridge before freezing or tossing.

[@burrito7833]

@@josetorres4932 well it depends because some things last longer than 3 days depending on the ingredients. Honestly just use your eyes and nose and trust your gut. If you even slightly doubt the food is good just dispose of it, better to lose food than have food poisoning

[@wonderhwu]

After you cook it, portion them into storage containers right away to cool down. Then put them in the fridge if you'll eat them in 3-4 days, or put in freezer for if you'll eat them farther in the future. I like to freeze so that I don't eat leftovers many days in a row. To thaw, just take out and microwave for 3 mins or whatever.

[@TodayTestfbsfbsfbs]

i put it in the fridge and reheat it at top of the rice in a rice cooker while cooking rice, saves time and a lot of cleaning. Nearly all cooked food are good min. 2 days in fridge.

[@joekoscielniak8576]

You inspired me with several of your Asian Specialty dishes, so much so that I made a much needed visit to my local Asian / Oriental (their name not me being insensitive) grocery store. I picked up pantry items not found or as fresh as those found at my regular grocery chain store. Organic soy sauce from Japan, double black soy sauce and toasted sesame seed oil, Shao Hsing Rice Cooking Wine 12% alcohol, all from China. Oyster sauce from Thailand, so fresh and delicious and finally, Red Boat brand Fish Sauce first cold pressed from vietnam. The fish sauce is so fresh, so fragrant that I will never buy the stale smaller bottle in the chain grocery store ever again! I order Szechuan peppercorns, green and red, so I had those already in my panty. The Chinese chilli crisp was just a bonus because it's just so dang good on scrambled eggs in the morning. All these fresh ingredients have elevated every dish to something to truly enjoy and make "But-Better" at home.

[@daisuke910]

You should try palm sugar as an ingredient. Don't worry, it is not from the palm oil tree (if you belong to that group who cares about rainforest. Yet people are less concern when they are cut down for grazing meat). It is rather a coconut palm tree. Quite rare to find outside Southeast Asia and not massively mass produce. It is a sugar with a hint of coconut. So good. Staple sugar in Thai and Malaysian/Indonesian cooking.

[@SennaAugustus]

@@daisuke910 If you have trouble finding palm sugar, look for their alternative names gula melaka and gula jawa.

[@joebowl8315]

Good God you're cringe apologizing in your post.

[@omfgbbqsauce1177]

This is now the most advanced thing I have ever cooked, and it was truly delicious. Thanks Josh!

[@sunnyfilms_2959]

Without joshua’s videos, I’d probably still be eating pasta with cheese every day 😂 Btw, thank you for being such an inspiration, I really admire your videos 🥺

[@allainch.7251]

Man don’t call me out like that

[@asator3461]

Even with his videos I am eating ramen every night bruh

[@carlosj.3974]

Hmm... I mean, I still eat pasta with cheese everyday, but I do it while I watch Joshua's videos.

[@mgray999]

@@allainch.7251 add zuccini

[@kaaaitlynn]

@I'm A Garlic lol yes my fiancé’s friend from university literally ate chilli for an entire year because it was cheap

[@Valkyriee686]

2:59 The 'shut up' has me giggling pretty hard 😂😂😂

[@ashesz1605]

I’m surprised that Josh get most of the ingredients and steps exactly like what people do in China. FYI the sauce could be redder and more spicy for the traditional recipe use chili powder when cooking the chicken.

[@TheShicksinator]

Just wondering how much chili powder? I'm gonna make this tonight and I have some gochugaru.

[@leocao505]

As a Chinese, I have to tell you that he get 50% right. However, if it is 1% right, only the Chinese will enjoy it.

[@danielaacevedo1150]

@@leocao505 what would you add to make it more similar?

[@omnithis9214]

@@leocao505 As a Chinese, I can confirm that you shouldn't give a fuck. He's making it as traditional as possible, and sure he can mess a few things up, but it's America, he can't import get everything to a science. This is "but cheaper" your standards are too high.

[@leecarter2356]

kung pao chicken isn't very spicy in mainland China. lol. Actually I had much spicier kung pao chicken in the US.

[@Studycase3000]

"Ya know what let's make that a visual discomfort as well" The blank look on your face mixed with head rocking and the sound and I lost it. Thank you, I needed a full on therapeutic laugh more than I'd known. 😂🤗🥰

[@quartzofcourse]

Josh makes pounds of food, then gives his staff literally 2 peas for thanksgiving

[@sonipitts]

How dare you, sir/madame/xir! Those were ALMONDS! Do you have any idea how much almonds cost these days? They gave up their holiday bonus for that luxurious spread!

[@arshadvani7447]

@@jdavis37378 how do you know 😂

[@arshadvani7447]

@@jdavis37378 wtf that’s all?!

[@sabeenahsan9343]

@@jdavis37378 and where exactly have they said that?

[@redfishbluefish4973]

@@jdavis37378 Yea bro we’re gonna need some proof. Im not saying it’s a lie, But what I am saying is that unproven claims can potentially be detrimental to the reputation of an innocent person.

[@mileshenley1163]

I love how much fun you have in your videos. I'm a terrible cook, but I watch purely for entertainment, and of course I learn something along the way

[@With_Me_JAPAN]

Deep fried chicken is so contagious! Anytime I see some videos of cooking or eating it, I can’t help having it for my next meal! And Joshua’s recipe looks so yummy💕It’s 12am in 🇯🇵I have another 12 hours to wait for lunch😂✨

[@CookingwithYarda]

Hi, if you like cooking feel free to check out my recipes ;-)

[@ruleram1]

When I made mine I used horseradish paste instead of ginger and then a Leek instead of onions, and added a lot of garlic. Half black half white pepper and some nutmeg and thyme. It also came out extremely well.

[@kemo7821]

I was weary about this recipe. But with this I would love a mapo tofu video as it’s getting colder

[@takethepillingodwetrust1510]

Yorokobe

[@MsLynguyen]

Nice reply section you got there

[@FlavorTheories]

This looks fantastic! One way to give the sauce even more flavor is to use honey instead of sugar (2 tbsp honey instead of 2.5 tbsp sugar). This will thicken it even more and give you the gloss Papa's looking for. I also cut the chilis into half so the seeds spill out into the dish and toast further while cooking.

[@vigilantcosmicpenguin8721]

I'm literally eating kung pao chicken right now. I was just thinking, I could probably do about this good on my own, and without the unnecessary amount of vegetables. This video is clearly a sign from the universe.

[@andrewcornelius1065]

Cooked this last night, great recipe - subbed in a ton of broccoli for the green onion just cause I wasn't going to make a run for just some green onion. Will def be using this in weekly food prep - TY

[@MulYeungCooking]

Amazon doing their own 'But Cheaper' promo with the 40% discount. Josh you've given them too many ideas!

[@kimchithatisnicelyfermente4627]

So sad that this reply section is filled with bots.

[@valensmusic1439]

This video motivated me to get up and go cook this at 3 in the morning on a Sunday (basically Monday). Totally worth it :)

[@protgx76]

My family has alot of food allergies, so I just watch these videos and see everything I cant use. Ive made a few small portions of some of your recipes for myself though.

[@Gripfang]

Some things csn be substituted. Like if someone has a peanut allergy, you can switch for cashews from a company that explicitly states they only process cashews. There should be resources available online that can inform you on what can be substituted for what when dealing with allergies. You may still not be able to make everything you want, but you should be able to expand your cooking options some.

[@astriddenicker1543]

@@Gripfang glad I'm not the only one 🥲

[@gk6993]

Nice work Josh. Please keep this series going. You're exposing the world to tastes outside their own countries.

[@victore8342]

Chinese food is just fire 🔥

[@yasirahmed1574]

0:53 that man's almond goes flying 😂, don't know why but can relate to this xD

[@keziamickens261]

i looooove chinese/korean/japanese food, so this is def sum i'll end up trying also ily josh and ur videos are amazing as usual

[@christiaanridders5476]

I just made this, it was so easy and tasted AMAZING thanks joshh!!!❤

[@RichieTheFoodie]

Josh, you continue to inspire me with each and every upload. Cheers, brother 🙋🏻‍♂️

[@MichelleW-f6v]

Amazing!!!!!! Made it tonight with my husband and it was the best kung pao ever. I'm in Vegas with a lot of Asian restaurants and still the best!!!

[@gerdionventer1098]

Surely mention how many servings the dish makes in future videos (especially for the but cheaper series) ❤️

[@fattahsadreddin]

Note: quality of your chicken is SO important. I made this recipe several times and the stuff you get at a regular super market behind the counter pales in comparison to something you get from a butcher shop that has local cuts. Even if you don’t have a butcher near you, even getting the organic “air chilled” stuff will make a big difference. Great recipe either way!

[@tobiaskuchler9667]

Wow, this hit the spot so hard for me today! Really one amazing chicken recipe.

[@davefish84]

One of the best dishes I had for living in China for over eight years. But I will say there are a number of varieties of how this is made ranging from OK to oh my God this is amazing. This looks good. I’ll give it a try. I’m excited to try again.

[@samuelwoldai7605]

Drop a thanksgiving vid already please Joshua, we’re getting closer and closer to it and we need some recipes from you

[@airdrighmor1439]

He has several

[@VicramFilms]

It’s comin 👀

[@jetvoidweller]

I mean last years thanksgiving recipe is still excellent. Go check it out.

[@corndotca]

Josh is consistently getting more southern each episode and I’m here for it

[@Thorndyk3]

Awesome. I really do think you should do, and I could do with, a Condiments Series. Chinese herbs, spices, and vinegars I need in my cupboard. Italian ones. Thai, French cuisine sauces and must-haves. No need for English or American though. Ketchup and mustard is all you need... Or is it, Josh?

[@270eman]

This was pretty good! I didn't have the dark vinegar so I used Rice vinegar. I also added a table spoon of Lao gan ma Fried Chili in oil. It was great. I also used liquid aminos in place of the Soy Sauce. Thanks

[@djp2513]

I love how Josh always puts the full price for the item vs the per serving price of his version. The comparison is more like $4 vs $1.29. Not nearly as impressive as the whole $20 vs $1.29 per service. By virtue of this he’s also say his effort, energy, and work for prepping, cooking, and cleaning up afterwards is only worth $2.71 per serving.

[@tylerlynch8559]

Very good point

[@kevin5073]

But you cant go buy a single serve for $4 or a $1.29.

[@djp5293]

@@kevin5073 exactly which is why Josh is being misleading when he says is only $1

[@stevencabrera4422]

I can eat that whole bowl of course I'm like 6'5 and throw logs all day but still...

[@Zozo_uwu_]

Well, usually in these videos the 'full price' of the restaurant items.. is 1 serving. You go, you order the item, and its just for 1 person. So its comparing 1 serving to 1 serving. He just has to say per serving on his side bc you are making more than just 1 serving. If i were to order this in my area, 1 serving would be about 20 bucks with rice and tax. Rice is near free cheap so it wouldn't affect the price much at all if making it yourself.

[@HenryKamstra]

Made this a week ago, family loved it. Great kick to it, and very easy to make. Only have a large electric wok, but it worked fine for this.

[@TCGCardcast]

So I just went and watched Josh’s first video. Then slowly moved up about 10 videos at a time… Watching him go from an entirely silent tutorial video, to being a semi nervous gentlemen, to what I can only refer to as “Kitchen Daddy” is such a weird trip.

[@tanilovesbooks7805]

He's come such a long way. We're all proud parents.

[@lukesanchez7415]

Anyone wanting to make this, be aware! He says specifically to cook the chillies for 20 seconds but just before that he doesn’t mention the peanuts brown super fast. He just says to fry them golden brown but that happens super quick! So just a heads up! Also it comes out bomb so it’s definitely worth pursuing!

[@Therealcg88]

Hey Josh I was wondering could you also put the full price of each item along with the per serving price

[@MorticiaAddams23]

HI, Edward. The answer is no.

[@rosedizon2312]

Thank you for showing appreciation and respect to our favorite dish without adding unnecessary stuff like potatoes, carrots, etc that I watched in some videos in horror and indignation…😳😠😛 Your video/recipe is one of the nearest to what it should be as done for generations in most places in our country.. maybe except for the sugar and 2 kinds of soy sauce as we only have one kind and yes Silver Swan is one of the best brands for Filipino cooking soy sauce though… a bit of sugar can be added esp when kids are eating it and it really makes it glossy and tempers the saltiness from the soy sauce… Yes,, keeping it marinated overnight is the best… I know My Kapampangan Mom and Tagalog Aunts would have given you a big thumbs up 👍.watching this.. Enjoy!! 😋

[@elcambo1829]

2:11 his girlfriend must be veeery happy

[@kofibabone725]

Bruh..

[@PoopaJEM]

I made this tonight. It was so good! I made a couple of subs... Avocado oil instead of vegetable, just cuz that is what I use. I didn't have any dried chilis so I use jarred fermented chilis in oil. And lastly, instead of sugar I used a mixture of coconut sugar and monk fruit sweetener. I didn't have the wine or the special peppercorns so I left them out.

[@MrTerror923]

This is only cheaper if you have all the ingredients around. The ingredients for the sauce itself would net you around 20$ of ingredients excluding the corn starch/sugar which everyone would most likely have.

[@pkmnan00bis]

Or plan to make the dish more than once since cost is per-serving and this is something someone who likes it might eat once a week. ... also you don't keep chicken stock, soy sauce or vinegar in your pantry?

[@felixtjoanda3841]

@@pkmnan00bis someone who likes it will only eat it once per week?! * in shaggy's voice *: "ARE YOU CHALLENGING ME!?" Because seriously, i would eat it multiple times a day, i just make a big batch of the chicken which i just keep in the fridge at the start of the day with a ricecooker full of rice which I'll have on the warm setting after it's cooks. And everytime I'm hungry i just bust out my wok and 2-3 minutes later, voila! Good as new chicken with hot rice for breakfast, lunch and dinner. P.S: a batch of chicken usually lasts me until the night of the third day after cooking, and the rice i make daily at the start of the day, i just wash the rice and pop it in, then i can have hot rice whenever i want

[@imes21]

Dinner served. My husband loves me even more! Thank you Joshua!

[@FineFeatheredHomestead]

OK, my favorite order just got into my recipe box! And, yes, I used to think green peppers and zucchini we're part of it...admit here that I absolutely love the zucchini in that sauce, but good to know tradition from improv. Thanks!

[@JoWilson69]

I agree. Love the zucchini in the sauce, but not any bell peppers.

[@CookingwithYarda]

Hi, if you like cooking feel free to check out my recipes ;-)

[@amirahlatiff8758]

Thanks so much for this Joshua! I think this might be the best tasting dish I've ever cooked.

[@DrBrunoRecipes]

Excellent 👌🏻let me make this in 50 cents🤣🤣🤣🤣 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@blcbeltz7829]

Good to see you back on the air!

[@ranliisaac3414]

I'm Chinese, and I always think something's wrong with the tenderness of the meat in this dish. But I think you showed us the solution at 2:11. Thanks!!!

[@MadamInsanity88]

Your channel has been a gold mine for me. I'm moving house soon with my partner and budget is the name of the game. I'm subscribing. Thanks and keep up the cheap.

[@evanb1470]

Ahh. You assume I have friends to share a meal with. I will stick to going to the take out shop...

[@topfamous297]

Too sweet.

[@prettybrowneyez3338]

2:33 Recipe calls for dark soy sauce and regular soy sauce. Joshy says you can stick with regular soy sauce instead. I've tried making this with regular soy sauce and it's NOT the same. Joshy also says if you don't use the ingredients the recipe has, you'll alter the flavor and he's RIGHT. I've made it with what I had or what I could find in the store and it's not the same. I finally have the dark soy sauce and dark vinegar, hopefully it will come out like Mr. Weissman's recipe..... 🤞🏼🤞🏼

[@skinnylegend-7330]

u raise a good point

[@CookingwithYarda]

Hi, if you like cooking feel free to check out my recipes ;-)

[@MrRockso99]

amen- “people have forgotten what’s good” it’s true , not just with food

[@kshamaparate]

I totally agree with the technique bit, and since I cook Indian food all day every day, I don't really get any sauces for that (home-cooked Indian food is completely different from the restaurant stuff).

[@jodders619]

Last Christmas my Mrs' Cousin asked what I wanted, I said a decent wok and a good frying pan. The cousin is a chef. I was not disappointed as I make 90% of meals on the hob. Best combo for everything I make including Italian style dishes (I don't use recipes, I get a general idea of what goes into food, try things out and usually get something that tastes pretty good)

[@takunyamaguchi6278]

I've actually never had kung pow chicken before

[@FineFeatheredHomestead]

Sooooo worth a try! My fave!

[@stevenquijano3021]

I love Joshua, how can I not enjoy learning to cook better with such a great teacher.

[@colbycurrier5968]

Could you do a but healthier series where you also calculate the nutritional info per serving? Not just for this episode, in general

[@WildMustang5oh]

Just received your book in the mail. It's absolutely fantastic! I ABSOLUTELY LOVE page 10 and 11. I laughed so hard when I came to those pages. Well done Sir. Your are making me look like a gangster in the kitchen. MUCH RESPECT! My family thanks you and I thank you very much....

[@AttisSoul]

5:27 Me to brother

[@farmerskeletor]

The amount of but cheaper recipes that have entered my dinner rotation is astounding

[@LennyLeLenny]

"I love a juicy thigh" A fellow man of culture I see

[@zeuqcaJ]

3:32

[@takeiteasymac3206]

Your B Roll beats are always fire.

[@kimchithatisnicelyfermente4627]

Imagine me going to the grocery store to make this recipe... The seller: Welcome to our store! What can we help you? Me: Ummmm..... Can I have 4g of corn starch please?

[@Alexie-LB]

Bulk stores, just buy the amount you need? I do it all the time

[@kimchithatisnicelyfermente4627]

@@Alexie-LB it's not avaliable in my place lol, everything is pre-packeted and how could i really measure 4 gram of corn starch?

[@anormes]

You're just lazy that's all

[@kcvail7409]

health or bulk food store, food coops, lots of places like that have been around for 3 to 4 decades with availability of tiny increments, usually self service so you can get exactly what you want at low cost. Do an internet search and you will likely find it somewhere near you unless it is banned in your area for some reason.

[@mmasque2052]

Buy the box of cornstarch. Use a 1-2 teaspoons of it for this recipe, use the rest as you cook other things. That’s pretty much what Joshua is doing. He’s just using metric measurements since he has an international audience. 1 teaspoon is 5 milliliters or roughly 5 grams of water. Things like cornstarch are less dense so won’t have the same mass for the volume.

[@wick6.589]

Tried this tonight. Couldn't get the thickness of the glaze at the same consistency but very good. Has great balance with all the awesome flavors. Decent heat i may add a bit more chilly next time for my taste. Dish was really good. Thanks for sharing and much appreciated!

[@Pwn3dbyth3n00b]

Man I which I lived in a place where your meats were that cheap. 1lb of boneles skinless chicken thighs here is 4 dollars now. It used to be 2.50 a lb.

[@justmean4595]

Papa, you are truly the greatest I love all of your content truly wholesome

[@chiimchauu]

*"I LOVE Juicy thighs in my mouth"* Same.

[@Fescueful]

You are just so god! Bless the papa.

[@kaishiimi]

Josh your pronunciation hurts my inner Chinese, (It's pronounced "Gōngbǎo") but since this looks heavenly I'll overlook it😘

[@Default78334]

Kung pow comes from the older Wade-Giles Romanization.

[@Bunny-ch2ul]

*A Word On Woks For People With Electric Stoves* It's very worth pointing out that woks *suck* if you have an electric stove. (Those flat bottom ones are a joke. Do not buy one under any circumstances.) With a gas stove the flames lap up around the sides of the wok, giving you more cooking surface. That doesn't happen on an electric stove. The best thing to do if you want to cook Chinese food, or any wok food, on an electric stove is to buy an enameled cast iron skillet that's the size of your largest burner. You need to be able to cook at a high temperature, and have that heat evenly distributed. Cast iron fits that bill. You want something large because woks have more cooking surface area than flat bottom pans. You also need a non-stick surface. Non-stick pans aren't great because they don't sear, and they're rarely heavy enough to conduct and distribute heat well enough. Conventional cast iron is an okay choice, but cleaning saucy food out of them is a pain. (You don't want your giant skillet cookie to taste like Sichuan peppercorn residue.) Copper and carbon steel and have similar disadvantages to conventional cast iron, and good heavy copper pans are crazy expensive. (I don't find the heat distribution to be all that good on an electric range anyway.) Stainless isn't a horrible choice, but it's not remotely non-stick. That really just leaves enamel cast iron. I bought a large set of Staub, and I was *amazed* by how well it handled all the Chinese cooking I do. The one large-ish disadvantage to enameled cast iron here is that you can't really modulate your heat all that quickly. Be careful not to overheat your pan because once it's hot it will stay hot. You also don't want to overcrowd since it's difficult to toss food in a heavier pan, so cook each ingredient individually, and add everything back together at the end. This method is especially beneficial if you're cooking for a lot of people, or want enough food for leftovers. It doesn't look as impressive as throwing everything together and timing it all perfectly, but it's easier and you have more control over the degree to which everything is cooked. (A side note: The quality of enameled cast iron varies *a lot* Part of what you're paying for is the quality of the iron, and the addition of minerals that help with things like even heating. If you can swing it, a better ECI pan is worth the investment. The coating on Staub cookware is amazing. It's rough, which gives a better sear. The drawback is that it's black so you really need to be able to cook by smell. Le Creuset is easier to work with since the insides are white, but the browning isn't quite as good. They're also lighter, which is either a pro or con depending on your personal preference. If those are out of your budget, less expensive brands like Lodge are perfectly serviceable, especially if you want to just try out cooking with ECI before investing $300 in a pan.)

[@agroxk]

Although I'm watching this as a vegetarian/vegan. xD

[@Technoanima]

You can do this with egg tofu. Tastes just as heavenly.

[@agroxk]

@@Technoanima ye, actually I'm a evo-vegetarian. (Vegetarian who eat eggs)

[@90hamg15]

You can easily do this with seitan instead of chicken.

[@min--]

@@agroxk that's just a normal vegetarian, isn't it. Someone that doesn't eat meat but dairy and eggs

[@sIimepoop]

@@min-- yes that’s just normal vegetarian

[@michellebao7234]

I cannot believe, as a Chinese, I watch you video all the time to learn Chinese food. BTW learnt how to make Hot pot soup base yesterday!

[@rememberthecause4201]

“I love juicy thighs in my mouth" , i see you are a man of culture as well 🌚

[@NotBrianStelter]

I like that you make practical things that bachelors enjoy. Beer. Ginger Beer. Kung Pao chicken.

[@asbibu3240]

When Joshua cooks with european prices he might be broke! x)

[@giraffesinc.2193]

Or California prices!

[@MsWill813]

I came to laugh at prices, but that looks really good

[@asbibu3240]

@@MsWill8132 pounds boneless chicken in Sweden is like 9-10 dollars. 😂😂

[@ileutur6863]

@@asbibu3240 yeah this video is a joke. This dude measures the cost of the food he uses in the dish itself, but not how much those same things cost on a supermarket shelf

[@asbibu3240]

@@ileutur6863 It's not a joke since the prices comes from where Josua buys this cheap chicken but compare the price in an other contry and it's not cheap anymore! :) Or am I wrong?! x)

[@rini177]

first time watching his videos but immediately subscribed bc the editing was making me laugh and he was showing actual cheap and easy recipes...but mostly bc hes funny

[@caladan4130]

Sorry, guy, but you got like $8 worth of chicken in there.

[@trenthays7]

Can’t believe the flavors I was able to get at home. It tasted so good

[@thesco41510]

My fav cooking channel

[@CubicsLetsPlays]

Amazing instructions! Very clear, easy to follow.

[@hernandosamuel]

Love seeing the team-cameo!!! All the best for you guys from Munich Germany

[@excisyunaregst]

I tried this last night without peanuts and used gin to replace Shaoxing wine (I don't have them). It tastes great!!!!!!!

[@michelle.santosss]

Cooking this right now and my house smells SOOOO good 🤩🤩🤩

[@MrKlarthums]

I feel like I'm the only person who likes vegetables in (American) Chinese dishes. It's a great opportunity to use up many vegetables before they spoil, even if it adds a lot of prep time for me.

[@seaweed6492]

Beenloving this series man

[@Matando]

5:38 It didn't make my pants fly off............ because I wasn't wearing any to begin with ;)

[@allen30340]

Josh even mentioned Wok Hei (鑊氣)... now I'm truly impressed!

[@rezwan9329]

When you are on budget, this is the exact channel you need