How Chinese Chefs Cook Traditional Kung Pao Chicken - Mum And Son Professional Chefs Cook

[@suebell4624]

This looks delish. I love your take away recipes but I'd love to see more traditional as well keep up the great work thank you

[@ZiangsFoodWorkshop]

❤️❤️

[@postman2758]

Thank you so much for this delicious recipe.

[@ZiangsFoodWorkshop]

Thanks for commenting!

[@Garborthegreat]

This should be a good one, interesting to see the difference between the past videos on this to this

[@ZiangsFoodWorkshop]

Noted 😊

[@Beardychiel]

Omg my mouth is jealous, this has to go on my to-do list. Btw left grandson home alone with your quick Char siu and BBQ sauce, he thickened the sauce and ate the lot. You made a teenage foodie very happy.

[@ZiangsFoodWorkshop]

☺️☺️☺️ you have to try this

[@buffbob2392]

Sata chicken skewers would be nice if you get around to it

[@ZiangsFoodWorkshop]

noted :)

[@marctyerman6952]

Looks great! Must try this one and I've cooked the one from the books, but be interesting to try the traditional version for sure! Thank you!

[@ZiangsFoodWorkshop]

Please do try it!!!

[@marksheeran1717]

Thank you for this delicious looking authentic recipe and the interesting insights to what the differences are between UK and USA versions.

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️☺️

[@ianscottuk]

Definitely more like this. I have cooked alot from every grain of rice and would like to see your take on alot of those dishes.

[@ZiangsFoodWorkshop]

Noted ☺️

[@Legendarysetsandtapepacks]

Nice to see the videos coming fast! Look forward to next weeks as the chips are sowmthing is love to get up to standard

[@samdoble66]

I have some lovely chicken thighs in the freezer and been wanting to do something new with them. This was a great surprise. Thank you both ❤

[@ZiangsFoodWorkshop]

This is a great way to use them up :)

[@WMC1980]

Looks delicious. Thank you both for the recipe!

[@ZiangsFoodWorkshop]

Thanks ☺️

[@mandyferret]

Great reciepis, I’m working thru the books❤

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@orionpitman3369]

HI good video my wok is out of retirement "o" your cook book is great keep up the good work. 👌👌👍👍😊😊

[@ZiangsFoodWorkshop]

❤️❤️❤️

[@colinmills3175]

Big # respect C and C ❤ This slurping goodie is wanted by wife Fiona so all good, she love sweet and sour 👍👍🙏🏽🙏🏽 Colin Reading

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@albarnes6421]

Excellent, thanks for the great recipe. Would you serve this with egg fried rice or steamed rice?

[@ZiangsFoodWorkshop]

Steamed rice ☺️

[@MikeHomar-u8c]

I must try this one…. It looks incredible 😍

[@ZiangsFoodWorkshop]

☺️☺️

[@danwills022]

Hey guys. Ive been on this channel for 3 day and ive just bought your first book🙌 cant wait to use it. !! What dohbat sauce and where can i find it?cheers love the channel.x

[@ZiangsFoodWorkshop]

Everything is sold on our webstore :)

[@YvonneCampbell71]

❤ love it❤ one question please? I can’t get that dark vinegar you put in at the beginning. I live abroad. Can I use something else?

[@ZiangsFoodWorkshop]

It’s normally very available in most Chinese supermarkets ：）

[@alexandermiddlehurst6312]

Ah so up for trying this! Looks amazing! Did you say chinese blackened wine? Or is it shaoxing? Love a kung po 😋

[@ZiangsFoodWorkshop]

Chinese blackened rice wine vinegar, I missed the vinegar 😂

[@lafluerpeter9]

Cheers for clarifying, I've just bought one of those induction jobblers and was wondering what heat setting to use. Mine goes up to 9, although I feel that's too high, but I trust you 😂😂 Any recommendations on a good pan for it??

[@planetpayney]

Yes 🎉

[@MiddleAgedBrit]

Your mum cracks me up! 😁

[@ZiangsFoodWorkshop]

She’s awesome ☺️

[@atomicgaming4623]

Please could we see traditional sweet and sour sauce soon?

[@atomicgaming4623]

Also my bad I missed the community posts lol just saw them now so next time I will do a vote.

[@susancooper4020]

My book arrived today thank you , I’m so happy. Off to Kingston international store tomorrow to stock up on Chinese cooking sauces etc would I get msg there do you think 💃🏽💃🏽💃🏽👏🏻👏🏻

[@ZiangsFoodWorkshop]

Good it got to you and you know we sell it all from the same place you bought the book? That’s if you’re uk based

[@susancooper4020]

@@ZiangsFoodWorkshop oh right I will do a shopping list thank you 💃🏽💃🏽🥰

[@susancooper4020]

When you get time please can you do a vlog showing beef in yellow bean sauce thank you 💃🏽💃🏽

[@ZiangsFoodWorkshop]

At some point yes 👍

[@lushbird]

What can be used instead of MSG? Love your food btw xx

[@ZiangsFoodWorkshop]

MSG is msg I’m afraid

[@cannabisfarmoutdooruk4729]

Do you have a promo code for your shop? Looking to buy few cookbooks as gifts. Thanks

[@ZiangsFoodWorkshop]

Sorry no promo codes at the moment

[@catniplightpaw]

one pot winter stews please mate, nice and easy, cheap cuts but feed the masses with little or no process, set and forget slow cooker ones :) (ok maybe Lydia needs to do the recipe development for them :) rice/noodles/spuds all in the same pot go!

[@ZiangsFoodWorkshop]

Noted!

[@XODUS314]

Oh my dayz yea please, wiuld love this n all👍🏻💪🏻👍🏻💪🏻👍🏻💪🏻​@@ZiangsFoodWorkshop

[@Pr0ject2]

I had a kung po in soho london years ago. It was different from any take away kung po ive ever had. It looked a lot like this. Must have been a traditional one!

[@ZiangsFoodWorkshop]

Sounds like it 😊

[@andrewferguson7762]

Awrsome video, any chance of lar chee chicken I so long to learn how to make this

[@ZiangsFoodWorkshop]

It’s on the list

[@geordieboy77]

dont know if its my side but your close up video seems to have exposure and kelvin issues? Have you got new kit youre using?

[@ZiangsFoodWorkshop]

So I used to use my phone to edit, now I have a Mac bookpro m3 max and it only will let me export in hdr and the file is like 90gb, the only other option I have is h.624 to get a lower file size of 6gb, as 90gb would actually take me a few days to upload evening using my starlink

[@geordieboy77]

@@ZiangsFoodWorkshop what editing software are you using?

[@ZiangsFoodWorkshop]

@@geordieboy77 used to use premier pro but since ditching the alpha 6400s as the iPhone cameras are way better it would do the same thing and blow it all out, so went to my iPhone 15 pro max but videos over 5 minutes start to lag in editing, now I’m using Final Cut Pro, it’s the only one that didn’t blow the hdr out, tried that other free ones can’t remember the name of davinici I think but that blows it out too

[@geordieboy77]

@@ZiangsFoodWorkshop i was going to mention davinci resolve, there are a lot of content creators moving to this package. not seen many get disgruntled with the results. Colour grade your videos, save the profile and just keep using that profile not trying to teach you to suck eggs with msg massive lol

[@ZiangsFoodWorkshop]

@@geordieboy77 the colour doesn’t changed until after rendering, so I have to Wait for the render to see the out come, and then in the software looks good and can’t figure out why, I’ve researched for hours and no one has an answer

[@colinmills3175]

Colin also has addiction to peanuts so win win 🥇 👍

[@ZiangsFoodWorkshop]

😂😂😂😂

[@sharoncass7607]

Hi I try to make prown toast but it never turns out right would love if you would do a video on it please

[@ZiangsFoodWorkshop]

Noted :)

[@rigger314]

When we get chinese here in Australia we get a small container of crispy fried , what am I assuming are egg noodles however I may be wrong. They are usually only about an inch long and taste great. I would kill to get the recipe to make those. They are my favorite.

[@ZiangsFoodWorkshop]

If you could sent a photo to us that be good

[@rigger314]

@@ZiangsFoodWorkshop I will next time I get it

[@rigger314]

@@ZiangsFoodWorkshop I dont know if you have them in the supermarkets over there but its similar to Changs fried noodle.

[@kirk5030]

More traditional Chinese food would be brilliant, if you have the time, please.

[@ZiangsFoodWorkshop]

😊😊😊

[@brianmeade6037]

That looks Luusshhh

[@ZiangsFoodWorkshop]

Thanks :)

[@tellitlikeitis-rg4ny]

Cant wait yummmmmmm

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@tellitlikeitis-rg4ny]

​@@ZiangsFoodWorkshop will be doing this the weekend superb

[@Swine-O-Sonic]

If I had a quid for every Kung pao recipe 😊 it kinda tells me there is no definite recipe... ❤

[@ZiangsFoodWorkshop]

There isn’t, like all Chinese food really

[@Swine-O-Sonic]

@@ZiangsFoodWorkshop I know I love the Mala flavour.. that's about it . Everything else is variable

[@ZiangsFoodWorkshop]

@@Swine-O-Sonic even mala is different if it’s not bought in

[@Swine-O-Sonic]

@@ZiangsFoodWorkshop the Sichuan peppercorn and the heat.. am I not correct? I like what is in this area Sichuan Kung pao

[@Swine-O-Sonic]

@@ZiangsFoodWorkshop see this is where it all gets crazy... You can get anything and certainly not always what you expect!!

[@SuperShrimper]

Would be good if you did the modern version too so we can compare. I think I know what I'll be having for dinner tomorrow

[@ZiangsFoodWorkshop]

Already done, but we are going to remake it as it was 4 or 5 years ago

[@nicmcv6925]

I need this

[@ZiangsFoodWorkshop]

You got to try it!

[@joeroberts2156]

The one the Food Ranger has cooked for him is good too.

[@ZiangsFoodWorkshop]

Don’t know who that is

[@SSRT_JubyDuby8742]

😋 thanks ❤️ Like deployed 👍

[@ZiangsFoodWorkshop]

Thank you too :)

[@ryanricardo]

Yum 🤗🍽

[@ZiangsFoodWorkshop]

☺️☺️☺️☺️

[@M-H433]

Why so hard to get recipie off site?...print it in decription

[@ZiangsFoodWorkshop]

Because the recipe list and method is a perk for our recipe vault members as a thanks for supporting our free content

[@M-H433]

@@ZiangsFoodWorkshop but it's not free you just said so🤣🤣

[@ZiangsFoodWorkshop]

@@M-H433 wait did you have to pay for this video? No… 😂😂😂😂

[@M-H433]

Have no intentions to pay.

[@ZiangsFoodWorkshop]

@@M-H433 the watch the free videos like 99.99999% of other people

[@brendarigdonsbrensden.8350]

I love this but enjoy chunky slices of courgette/zucchini as well to “cool” my mouth a little.😘

[@ZiangsFoodWorkshop]

many places in the US do that now, but traditionally wasn't' used :) and in the UK its peppers and onions no courgette/zucchini :)

[@brendarigdonsbrensden.8350]

@@ZiangsFoodWorkshop %100 correct. Panda express 👍🏼

[@marcread7963]

Chicken yuksung please

[@ZiangsFoodWorkshop]

Noted ☺️

[@MaryScott-k7j]

Yum yum xx

[@ZiangsFoodWorkshop]

☺️☺️☺️

[@fattmatt200]

I thought all Chinese chilli dishes were modern as it was the Europeans that introduced chillies to the Asian countries, that was using pepper corns as the heat element before..

[@ZiangsFoodWorkshop]

They came in around 1500 so not modern, they had chillies for 300 years in the 1800s when this was invented

[@John-Flembo]

I would to learn how lee kum kee accidentally made oyster sauce

[@ZiangsFoodWorkshop]

Lee Kum Sheung, a Chinese restaurateur, accidentally invented the sauce while boiling oyster soup, he left it on the boil for ages more hours than he should of, forgetting it was on the heat, when he came back, the thick sauce left over was amazing. He modified it to be a sauce without the chunks of oyster in and so become the oyster sauce

[@lukecowell1854]

Looks good but no nuts please hate nuts in my food nuts should be salted or dry roasted only

[@ZiangsFoodWorkshop]

Nuts in food are epic!

[@pawealbrzykowski9251]

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@shaneglackin]

No Chinkiang vinegar? controversial...

[@ZiangsFoodWorkshop]

That is blacken rice wine vinegar, we mentioned it….

[@shaneglackin]

Ah! I did hear that, but not the word vinegar; so I assumed you meant shao sing or something similar. But obvs the point about orange juice etc. makes more sense in that context... my bad!

[@leegarner6013]

I dont think I've ever had Kung Po chicken 🤦‍♂️

[@ZiangsFoodWorkshop]

This is very different form what you'll get in a UK chinese takeaway thats more like this kzbin.info/www/bejne/eZjLiWpuadGDqac

[@lafluerpeter9]

Cheers for clarifying, I've just bought one of those induction jobblers and was wondering what heat setting to use. Mine goes up to 9, although I feel that's too high, but I trust you 😂😂 Any recommendations on a good pan for it??

[@drunkulasretrofuntertainme4746]

I use a traditional old fashioned round bottomed cast iron wok on my induction units. Haven't had one unit it hasn't worked with. I've got a Buffalo, Toshiba and Daewoo. One broke because I'd left it out the garden too many times when I cook out there and it got rained on about 10 times. I use this really crappy flat bottomed little wok that cost £2.95 from Wilko, too.

[@ZiangsFoodWorkshop]

The one we use is linked in the lin tree link in the description :)