Super Easy KUNG PAO CHICKEN 宫保鸡 | Takeout Favourites

Make this super easy Kung Pao Chicken 宫保鸡 recipe at home. This easy stir fry recipe will satisfy that takeout craving! Dude also gets busted for filming at the Asian supermarket.
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[@FloLum]

This takeout favourite was super easy to make. What's your favourite Chinese takeout dish?

[@mrj-charles6383]

I always enjoyed the curry chicken.

[@goldwinggal]

My favorite is Kung Po chicken, and orange beef

[@montsegar.-gonz.3302]

Flo Lum Asian take away in Europe are almost👎 . China restaurants cook almost too with a lot of “glutamat“'. We loves Asian food and cooks at Home. We habe here ( small town)not Asian supermarket ( also online...). We love hot pots , dumplings, the General too, pork belly bbq...you recipe looks yummi! Thank you!

[@kmg501]

Singapore Chow Mei Fun, Curry Fish, Szechuan Fish and of course Kung Pao Chicken.

[@patrickcroker7532]

Black pepper chicken, House special Lo Mein, Chicken on a stick. Triple delight (chicken beef & shrimp - I try to sub scallops) in garlic sauce

[@ANNPOLLARD1967]

I so enjoy your videos. You do a fabulous job cooking. I can’t wait to watch more of your videos. Thank you for sharing. ❤️❤️

[@user-ng2zm2sg4j]

T and T is the best! Herbs are the freshest and the cheapest! I love going through the market and finding things that i have never tried and buying them, taking them home and checking out what they are on the internet and finding awesome ways to use them. It is so much fun!

[@lin1038]

Awesome!....and agree it is very do-able! Thankyou for sharing! Lo Mein has for years been my fave...then I changed to General Tsao....love it all! Had to laugh when Dude said 'down low' video....I didn't know what the DL was till he told us! Haha! Enjoy your week!

[@sherryw-ponyluv-er2394]

Wow...what an amazing market. Great info on the wok heat. This looks delish.

[@ronhart8857]

Great recipe for supper, very colorful, excellent job preparing, really looks great! Thank you for sharing.

[@snowpony001]

Another great video. Thanks. That Asian market is phenomenal! There’s nothing like that here in the sticks. Though our grocery's are starting to offer a slightly wider selection of foods. Going to give this a try sometime. Tell dude it looks better than “OK”! 😊😊

[@marielarocque2522]

Love you guys !

[@leslievalenciano-lopez8887]

Good job, Dude!!! Looked delicious, Flo!!! Thx for sharing!!! XOXO

[@mrses44]

This is my favorite meal to order from take-out. Think I'll be cooking it at home!

[@gpaendi]

I loved Berkeley Bowl!

[@millray38]

Enjoy your videos using the insta-pot and also liked the Berkeley Bowl and Monterey Market while living the area.

[@jamie514]

I like making shrimp with mixed veg stir fry but holy moly you said it about the advance prep! Been looking for a new stir fry idea and will try your kung pao chicken soon :)

[@FloLum]

Right?! I like being able to prep along side of cooking so I don't feel like I'm wasting time.

[@donnastratton8397]

Our local Asian restaurant has good food. I like the chicken with garlic sauce because it's slightly spicy and the chicken is sliced very thin and it's not deep fried. And we love their "shrimp sauce" is what they call it. Sorta of pinkish and sweet. Yum! We always get extra. Great on everythimg!

[@michellesj3962]

I just love you two❤️ Thanks for another great video!! Side note I think the security guard was enforcing the privacy for other shoppers. Maybe🧐

[@TheDarkSeren]

This is my brothers favorite dish, only one Chinese takeout offers it in our town. I'm going to try and make it this Saturday for our get together. I really enjoy your videos, wish we had Asia supermarket here.

[@scottrowe533]

I also have an electric stove (I didn't have a choice as that's what the house had when I bought it), and they are not great for wok cookery. But I bought a cast iron wok on the recommendation of a friend whose family owns a Chinese take-out place. There are some reasonably priced models on Amazon, and after seasoning the wok a half-dozen times it now does a great job! I place the wok on the stove's largest burner and crank it up on high, and in a few minutes it is super-hot. This sears and crisps the outside of the meats well, while at the same time leaving the inside moist. Highly recommended!

[@rpmcentire]

The effect at 1:20 is easy. When apples are still on the tree and have reached full size but still green, glue a piece of paper to the apple using egg whites. The apple will not change color under the paper. Wash it off when the apple is picked.

[@FloLum]

Interesting! Thanks!

[@bama504]

Big fan keep up the good work.

[@frederiquezug5938]

Another great dish Flo, thank you. Thank Dude for the great undercover work, not all of us live in cities the size of Vancouver and we do enjoy the "outside" camera work. *BUT* where is your *SKOTTLE?*

[@FloLum]

LOL! The wok is for inside cooking. The skottle is for outside. ;) And in Raincouver, there's not much opportunity to use the skottle.

[@emilystevens7837]

Our little local restaurant adds small chunky pieces of zucchini to their kung pao which adds a little extra crunch and color. I'm all for extra veggies smothered in the delicious sauce.

[@TrungLe-et7bf]

Great VLogs. I really like how frugal you guys are. Instead of a wok, try a carbon steel pan on a stove top. The french ones are thicker materials and can retain heat much more like a cast iron. I find that my carbon steel pan does a much better job than my stove top wok.

[@semco72057]

That dish is looking great and it didn't take long to cook it either.

[@cookingwithalittlespice]

Fun vlog style video

[@rnc11254]

We've been on a Keto Diet for about a month. I may try this and sub Xanthan Gum for the corn starch. Thanks for the inspiration Flo!

[@starkheart4441]

ricki c Great Tip! I haven’t had Asian food since I started Keto. I think I miss it more than tortillas. I LOVE Keto but I’m a Texan. We eat tortillas before we even get teeth! Babies gum them and adults eat them for breakfast, lunch and dinner.

[@ben1212]

dude is such a food connoisseur lol

[@FloLum]

You don't know the half of it. LOL

[@loiscampbell3510]

Holy Moley!! Your Asian market is huge!! I've been meaning to find one within a reasonable driving distance for a while now. I've driven past one a long time ago but it appeared to be the size of a Mom and Pop store.

[@raymaiden958]

Nice shout-out to the east bay!! BB is an awesome market.

[@FloLum]

I miss BB! I miss SF! Loved living there!

[@litathomas8651]

I will try this one too.. can you or do you have recipe on how to do house special lo mien noodles .. it's my favorite take out dish .

[@beckycordell7038]

Flo, I've read that the ginger that looks like it has damp, or thinner, skin was a younger plant at the time of harvest. Also, because it's so tender, it's supposedly not necessary to peel, because it's less fibrous. Not sure if that's the kind you got, but thought I'd share!

[@FloLum]

Interesting! Thanks! We often use the skin anyway, it's supposed to be good to you. I've also seen young ginger that looks different too.

[@mrj-charles6383]

I like your wok been looking for one like that but hard to find near me. I have a flat bottom wok I can set directly on the burner but do not like so much. Maybe using something like one of those propane camp stoves would give you the heat you need. Any way I enjoyed this and will try when cooking for others. As a vegetarian would do me no good to cook for myself.

[@RobertJohnson-je6tx]

Kung Po Chicken is my fav take out.

[@patrickcroker7532]

Flo, Dude thank you for another great video! Very informative! I have a question, what brand Wok is that and do you recommend it?

[@FloLum]

I'm using a stainless steel round bottom wok. I bought it in Chinatown and it didn't have a brand. I will add it to my Amazon shop if I find something similar.

[@patrickcroker7532]

Thank you, would appreciate that!

[@Blahshog]

Looked everywhere on your channel for SPAM FRITTERS! Can't seem to find them, Dude must be losing his touch!! Great Vid.

[@jamie514]

Update. I just made this and its delicious. 2 hour marinade. I “kinda” had the wok heat. I had to use my flatbottom steel pan on my glass stovetop but that meant I could keep it really hot. Flo is all about using what ya got right? Followed the steps and got great results :)

[@FloLum]

Absolutely! So glad you enjoyed it!

[@inthekitchenwithcarmen1426]

Great video! I'm going to give this a try. We've been tightening our budget and takeout is one of the categories that was cut. I make fried rice and a basic chicken stir fry but I miss my kung pao chicken. Do you think that if you preheated the wok in a 500 degree oven for a bit it would help get back to temperature a faster? I always preheat my cast iron skillet in the oven before making my steak so I wonder if the same concept would work here.

[@FloLum]

I never thought of that. I think it’s because I put too much meat in there but also my wok is stainless steel.

[@surferdude50]

... and Competition checking Prices and Quality. But mostly liability. Good call, Dude.

[@genepark6923]

An 1800 watt induction cooktop that has controls for energy 1-10, temp 110F-450F and timer. the flat bottom pow wok gets hot very quickly and having to reduce energy from 10 to 5. Much better results than conventional coil burner on a typical domestic kitchen range.

[@FloLum]

Ooooh... might have to look into that!

[@lisabeierling1837]

Most stores don’t want filming because they are worried you are doing price checking for competitors.

[@arsenakopyannnn]

Can't pay looks good but needs more coloring I think like so sauce or other dudes but other than that looks tinnitus 2 thums up good job love it looks yummy

[@teamlincoln37]

Waaaay up there.

[@yamarblackburn5642]

Thank you 😊 can I use A regular pan I don’t have a wok

[@FloLum]

Of course! I'm a huge fan of using what you have. No need to go out and get a wok unless you want to. ;)

[@gracel3320]

A bit blurred in the market but love your videos!

[@FloLum]

After Dude got busted for filming in the market, he had to film more stealthily.

[@leslievalenciano-lopez8887]

On the DL!!! ;)

[@debbieorangeyouasweet1302]

I know the silver bar removes smells however I love the smell of fresh ginger, garlic and onion. Yum 😋 this looks so good and probably smells amazing. Thank you for sharing.

[@cheryls4526]

do you have any recommendations for a wok, please?

[@FloLum]

The wok I use is stainless steel and hand made. I haven't been able to find one on Amazon that is similar.

[@rosalindmiddleton9640]

Hi Flo I live in New York and love your channel and all the food you are showing me how to cook :) along with Dude thanks so much

[@fredericosarmentomadeira5887]

Are you in Marpole Flo? I believe my wife and I saw you in the neighborhood another day. You were very close to our house in this video. We would be glad to try your dishes LOL 😁

[@FloLum]

I was in Marpole recently!

[@glennhitt6003]

Anything Szechuan! Also love Kung Pao Chicken. Like Dude I have grown to like everything hotter. I have yet to find a Chinese place that makes it hot enough for me. I had Kung Pao chicken in Beging and it was very good but not spicy at all. Sure wish I lived close to you guys just so I could smell the food!

[@lynnbondoc7964]

Can I make this in the IP on saute?

[@FloLum]

Don't see why not. It's just be hard to get a sear on the meat because the pot is so deep.

[@seamarrsa]

I've yet to find a domestic stove that puts out enough BTU's to properly stir fry (Gas or Electric). For most recipes, I first stir fry the meat in small batches, removing each batch to a glass bowl when cooked. This helps keep the wok from cooling down too much (and does a better job at searing the meat). Then I cook the veggies and then the sauce, adding the meat back at the end.

[@FloLum]

Great tip! I'm usually too impatient but that would probably take the same amount of time. Thanks!

[@teamlincoln37]

Where is this market?

[@FloLum]

T&T in Vancouver.

[@justinthyme48]

Classic. I add more spice to mine and call it gun-powder chicken.

[@keithkline8315]

What city is the oriental market located? It looked awesome!

[@FloLum]

We are in Vancouver, BC Canada

[@keithkline8315]

Oh Yeah, just a little out of our commuting zone! Thank you for your response :)

[@tonygutierrez9485]

could the kung pao chicken be done in the instant pot?

[@FloLum]

Why? It’s so much faster in the wok.

[@andrejmucic5003]

dude is wise

[@glendadavid1374]

Dude, when are you going to get Flo to make some Chinese Cantonese Chicken Wings :) The best Secret in them will surprise Everyone that's not Cantonese :)

[@FloLum]

I don’t even know what that is! LOL

[@glendadavid1374]

@@FloLum You never made the Cantonese Chicken Wings Flo? Ask You Mom, I know she know's. A Nice Cantonese Man here in Florida showed me how to make them many years ago, I was 23 and We Ordered every Sat night take out for 9 people so they really loved us and we got to know them. But one or the several ingredients was peanut butter. They are so so good. I know people would love the recipe;.

[@lauradavis3559]

I've not found the prices to be all that great at any Asian market I've visited. Maybe that's only a thing in big metropolitan areas. It is hilarious to see marked up Aldi-brand items on the shelves priced higher than the imported items.

[@FloLum]

That's too bad. I usually find it cheaper in the small mom & pop shops. Which makes no sense seeing as the larger supermarkets would have greater buying power.

[@javajunkie9748]

Never , I have I ever cooked with Shaoxing wine or Szechuan pepper. Is the pepper ground or whole? Does color matter? Is there a substitute? Dude, you should consider working as a secret agent with those mad undercover camera skills! Great video! Kung Pao Chicken Flo Lum In a mixing bowl mix together: 2 T soy sauce 2 T Shaoxing wine (can use dry sherry or cooking wine) 2 T water 1 t cornstarch 2 lb boneless skinless chicken Marinate for at least an hour in fridge. Prep: 2 t (1 inch) ginger grated 3 garlic cloves pressed 1 med onion cut into chunks 1 bell pepper cut into chunks 2 stalks green onion cut into large slices 2 red chili peppers (mild) or 3 (med) pinch of ground Szechuan pepper For sauce: 1 t cornstarch 1/2 c chicken stock Heat wok and add 3 T oil when hot. Add a couple of teaspoons of sesame oil. Add 1/4 c dry roasted peanuts to wok and quickly fry, drain, and remove. Add 2 red chili peppers, ginger, garlic to wok and stir for 30 sec. Add chicken to wok and stir to cook through. Sprinkle pepper pinch. Add onion, bell pepper, and white section of green onion. Cook 3 mins. Add sauce and cook for 2-3 minutes for the sauce to thicken. Add green section of green onion. Add peanuts and stir.

[@dudelum]

I'll look into the secret agent gig when Flo fires me. Thanks again for doin' up the recipe!

[@FloLum]

I always keep a bottle of Shaoxing wine for Chinese cooking and I used ground Szechuan pepper I did find packages of whole peppers but there's no way I would ever go through all of that!

[@chrissym8789]

Holy crap your T&T is *huge* AND it's quiet! The one in Ottawa is always overcrowded and cramped. I don't go very often for those two reasons.

[@deltadaze6836]

Also, stores don’t want you filming WHERE their security cameras...you could pick out where there are none...👀

[@alysonvincent633]

You measured!!!!!! And you said "tables" lololol I

[@TaskMaster2006]

Grocery Outlets -- No Filming, competitors checking out prices with other competitors ! So Sad !

[@tedjackson5272]

I think Flo is hot! You’re a lucky man Dude.

[@dudelum]

YES

[@FloLum]

Made me blush!

[@derekaw]

Hi, why different kitchens? Did you move and the ‘ugly’ kitchen is the old kitchen? I’m not watching things in order :-\ I love your channel, I watch your shows while cooking in my kitchen and I have picked up lots of great ideas from you. XX

[@auntlinda7132]

⭐👍💖🙏

[@adbreon]

They don’t want you filming in stores because other customers don’t like the invasion of privacy. Grocery stores in particular sell personal items which some shoppers find embarrassing.

[@whomadethewordword5035]

Can’t film in public because you are infringing on the privacy of others who have not given permission to be filmed.

[@canuckcoffeecanada]

Good point - people appear in your videos that weren't asked if it was OK for them to be there - Imagine seeing someone you know in one of these videos that was supposed to be at work... or was on sick leave... and then they get spotted shopping. It is a minor detail that we BLOGGERS and VLOGGERS have to be mindful about - LOVE THE VIDEOS! LOVE THE Instant Pot stuff - inspiring!