How To Make Kung Pao Chicken With Steven Chu

[@AB-rp3yo]

@6:49 that's Goodfellas !! 😂 Great recipe, classic, will be trying it out !!!

[@sandysai3460]

Thank god you got that!

[@dave_park9417]

I’ve been eating at Ekiben since they were a cart at farmers markets and I’m so glad they have blown up and gotten the recognition they deserve. I’m a Simp for Ekiben 100%

[@KanjoNights]

Paulie did the prep work. He was doin a year for contempt and he had this wonderful system for doing the garlic. He used a razor and used to slice it so thin that it used to liquify in the pan with just a little oil. It's a very good system.

[@alandjerryfc7333]

Don't put too much onions in the sauce!

[@KanjoNights]

@@alandjerryfc7333 I didn't put too many onions, Paul. Three small onions, that's all I did.

[@chinchilla_desperado]

Michael looked at Paulie, locking eyes. He nodded to Tom, who began adding onions to the sauce. A wartime consigliere always added more onions.

[@Djpauly_bobo]

Goodfellas!

[@passiveaggressive6175]

Not The Godfather!🎬

[@dusthastricks]

So glad to see more Steven Chu content. The guy is so good on camera. Got me looking up how to build an outdoor wok setup so I can achieve that wok hay.

[@kumbackquatsta]

wok hei everyday - snoop

[@brandonyu9602]

Go to an asian grocery store and get one that hooks to propane

[@richardfusco8767]

Look up Kenji Lopez wok burners

[@defaultui9625]

9:20 he forgets to mention that he's adding black vinegar here (I recognize the bottle), which is a key ingredient in traditional kung pao chicken. The hoisin and white vinegar not so much, but everyone has their own variations.

[@Loke2112]

Thought it was dark soy and he just mentioned soy sauce but there were two versions. Dish seemed to change color Ala dark soy.

[@caseycobb6816]

He also didn't add Sichuan Peppercorn which essential.

[@Skettibender]

Thank you! I was searching comments specifically for this

[@79blueingreen]

You are correct. Chinese black vinegar is a traditional ingredient (Chinkiang commonly with a yellow label) but that was dark soy. He only used one type of vinegar the white at the end. Ive gone between the chinkiang vinegar and white vinegar over the years and personally found a preference for white on this dish but my pallet isn't exactly used to traditional either.

[@OGTirpleOG]

Guys, do not be fooled by stevens charm. If you watched chefs night out with Lucas sin and eric sze, you guys know steven chu is a menace to society.

[@anasandoval6698]

EVERY friend group needs a Steven!

[@AL__EX]

i just remember them asking where's Steve? and on cue he comes out of the restaurant throwing gang signs with a bag full of soju lol

[@robbkorhonen5181]

@@AL__EX or when we got the server to chase them outside with shots 😂😂

[@OGTirpleOG]

@@robbkorhonen5181 Or when he got them all drunk when the sun was still up. “Stevie comes in extremely late knowing that we are on a tight schedule. He proceeds to come up with a drinking game.” *skips to the game* “I’ve NEVER BEEN PAID TO DRINK BEFORE!” My man is an animal!

[@loonanite]

I remember that one, those guys went hard for Long Island Iced Teas lol

[@CookingwithRobinStone]

For anyone who is curious, Kung Pao chicken is named after the governor of Sichuan Province during the Qing dynasty. "Kung Pao (Gong Bao)" was his title. The dish tastes sweet, sour with a hint of spiciness, and it is called "the lychee flavor" in Sichuan.

[@deadfr0g]

Huh, that’s really interesting! I’ve always been fond of the idea that it’s called “kung pow” because it tastes like the good flavours are punching you in the mouth.

[@themysticfedora]

@@deadfr0g exactly

[@nanaacquahful4838]

Like how general tso is named after the general?

[@CookingwithRobinStone]

@@nanaacquahful4838 I am afraid I don't know. That dish doesn't exist in China and its origin is kinda controversy.

[@stevenw2933]

Kung pao 宫保 and lychee 荔枝 are different flavour profiles, not interchangeable. Lychee flavour does not have any spicy flavour in it and Kung Pao has sichuan peppercorns which is missing in the version shown here, this is due to an import ban in the US for a long time. Lychee is closer to sweet and sour although it is not the same, as sweet and sour is 糖醋.

[@MrHan14]

I see Steve Chu, I'll straight away watch it

[@neppcity]

Yes, Stephen! That is the best style of kung pao. Protein, scallion, chili, peanuts (no veggie). Very savory with some good spice. Should not taste sweet. Msg is a must. One of the more authentic dishes relative to Chinese American standards. If a Chinese restaurant makes kung pao like this you can bet it’s a decent place. Kung pao beef with thin strips of beef is my favorite

[@melvinmoethukha3514]

ယ ယ းး၀ူည၀

[@cleveland180]

Made this last night after watching the video... probably the best Kung Pao I have ever had! and aside from velveting the chicken it came together super fast! Give this recipe a try!

[@GaryHorn]

It is very hard to find Kung Pao Chicken prepared like this. Most take-out places fill it with other veggies. I am a big fan of this style! And it's fun to watch another lefty cook! (Like Chef Ramsey)

[@hockey1freak]

More veggies = less chicken

[@aldocuacuas5838]

My local chinese restaurant takeout also adds veggies to everything lol I get the orange chicken because you get more protein than veggies & I let the cook know to make it spicy so you get that sweet,orangy, kick paired with yellow rice & broccoli Don’t forget the duck sauce & more hot sauce

[@republicoftexas4651]

@@hockey1freak Chicken is actually cheaper than veggies.

[@KevinJDildonik]

From someone who's not being racist about Chinese people: Traditional Chinese dishes are often meant to be part of a larger meal. At a (formal) dinner Kung Pao would be one of several main dishes kind of family style, and you might have a few veggies to choose from. You assemble your serving from the various dishes. The Americanized version crams a whole meal into a box, because Americans are weird. Like if you know the kind of person who orders a ton of Chinese takeout appetizers, and you buffet style grab some dumplings and rice and mains, that's way more like most Asian cultures would serve the food anyway.

[@royallan4667]

At 9:20 he adds Dark Soy. He didn't get that color from Hoisin and Light Soy alone. Dark Soy, White Pepper, Shaoxing are mandatory for Chinese cooking. MSG is optional but used often. Star Anise is another flavor that is used frequently but often overlooked.

[@Hedgellpuff]

Hi Steve Chu!! I live in Hampden and I get Ekiben every week on Wednesdays on my way to school, bc Wednesdays are my longest days and I need a treat.

[@derekerhart8184]

So many memories tie to our favorite dishes. I love that you have the memory of how your grandfather liked his food. This is the ethereal ingredient that elevates.

[@jameslee9099]

Steven Chu ! We all need more of this guy

[@KessuPutte]

He is so relaxed gentleman! So nice to follow the episode, more of him please!

[@TheZenomeProject]

Good to see Steve again! I really enjoyed the General Tso's episode and the same with this one. Haven't been in the Baltimore area in a while, but I'll make sure to go to Ekiben whenever I am back there.

[@MrOhmygoditsben]

When he was talking about slicing the garlic super thin, he referenced the godfather and I think he meant Goodfellas 😂

[@defmonger]

All Italians just look the same to him SMH 🤦

[@victorha9923]

that was a glaring error for me. I'm an old millenial, now I just feel /old/

[@MrOhmygoditsben]

@@victorha9923 yeah I was so thrown off when he said it 😂 two starkly different movies

[@victorha9923]

@@MrOhmygoditsben and also, only two of the most important American movies in the modern era.

[@stevejackson9952]

Also did he say rice was a 1-1 ratio? I was always taught 2-1.I know this guy can maybe cook better than I can. But I have been doing it for 30 years professionally so I'm not an idiot

[@davidk7439]

10:14 "You got deez nuts in there" no hesitation, didn't linger on it, what a god

[@douglawson8937]

Never heard anyone describe the velveting process before. Something I discovered on my own as I dove into the Asian culinary arts. You can also tenderize things with baking soda instead of corn starch if you can't have all that starch in your diet for whatever reason. Love the way this chef explains things and tells you why they're done. Only thing that I would do differently is add some crushed up Szechuan peppercorns and instead of hoisin sauce a fermented black soybean sauce. Rock on brudduh...good job.

[@donbushek]

I believe the baking soda would replace the egg whites, not the corn starch. Both the egg whites and soda are alkaline and so serve the same purpose. The corn starch (or some other starch) remains crucial regardless of which alkaline agent you use.

[@jonathankidwell6889]

Hoisin's main ingredient is fermented black beans. It's much easier for most people to find. Should work out fine if you just add less sweetness elsewhere in the dish.

[@PoodleMadness2023]

Looks amazing. It's Goodfellas though...

[@omorado]

Thank you! The Godfather. Ha!!

[@fallenboyofSVK]

comment i've been looking for

[@APPLESAUCE1218]

Thank you this bugged me so much

[@randalltom9750]

This is the first of many views to come! I loved how you explained the various techniques, and complexities to the dish. Great to see you having fun at it. You are a tribute to your Grandfather! Bravo!

[@db_cooks]

I had never heard of the “velveting process”. Thank you!

[@eerdman5]

Ekiben is the spot! I have probably had almost every item on their menu. Not to mention their specials. My favorites are their tofu nuggets, their shrimp, their take on red beans and rice. They do a pastrami sandwich on a steam bun that could literally compete with Katz deli. I absolutely love this spot! Been a happy customer for years. I have never had a bad experience with them, period. If you are ever in Baltimore, check them out! They never disappoint 😋😊

[@TheElevenBravo]

This has been the most descriptive, the most thorough video on how to make Kung Pao chicken I've ever seen. -Wow! Can't wait to make my own! Thank you so much for this video!❤

[@PowerSuitNinja]

Ekiben is fantastic and definitely worth a trip if you’re ever in Baltimore! My personal favorite is the Neighborhood Bird.

[@tyisha2105]

I have to give it a try. I’ve been hearing a lot about it lately.

[@barletta707]

The neighborhood bird is my go-to as well. So satisfying.

[@eerdman5]

Yes! So good!!

[@youngflyreez01]

I had the honor to help him out with a pop-up at my job in NYC. He is a really cool dude and help me out as as line cook/chef.

[@MattMarcoccia]

"It's the Kung Pao! George likes his chicken spicy."

[@TY-ob7fz]

This chicken is making me thirsty !!!

[@TY-ob7fz]

Sorry guys, was supposed to be pretzel... ,😜

[@fabiansierra7622]

This dude is such a good host, definitely been around the Chinese block when it comes to his cooking style.

[@jacobjuenger4454]

I highly recommend checking out his other videos here on Munchies and other places. Dude has an immediately likable personality and knows his stuff. The people demand more Steven Chu!

[@frothywalrus]

He's a great host!

[@algernon5776]

Yes indeed but could have done without all the "F" bombs. Not needed, added no value. I wanted to share with my grandchildren but I now cannot due to the useless profanity. Apparently Mr. Chu and the Producers think it is cool to use foul language but IMHO it is not and takes away from the focus of the food. Martin Yan certainly does not use this type of language nor does Emeril. But hey what do I know.

[@JoseLuisMendoza1991]

@@algernon5776 Have you been in a kitchen?

[@pakundo123]

@@algernon5776 ok boomer

[@meegee1052]

Absolutely love Ekiben! Their recipes are unique.The best find in Baltimore😋😛

[@call_me_ping]

oh my god it's Chef Steve Chu?? This guy is great! I lived in baltimore for 9 years and Ekiben has always been a positive part of the city

[@Nothing-qq4hd]

This chef needs a show

[@justinisett]

I'm from Baltimore and Ekiben is absolutely amazing.

[@raylozanospeaks]

No big deal but the garlic scene you talk about is in Good Fellas. I love that scene that is the only reason why I know. I'm making this tonight. Keep the great content coming.

[@ArabianKnight63]

3:42 depends on the age of rice, water can vary, 1:1 works for 1 season old rice and pressure cooker

[@davidlj]

Just made this and it was awesome! The chicken was so succulent.

[@aaronpischke5019]

LOVE this dude, his humor and passion for food SO much! Awesome video, Munchies!! 💜💜💜

[@HeroOfTheDay16]

This is so freakin cool thank you for sharing your recipe with us! Its super cool to see the foundational principles and differences in chinese cooking compared to what im used to (american, japanese, mexican)

[@gcrlucena41]

My great grandma used to do it for me, and it was one of her best foods ever

[@AsianFoodNerd]

The way he eats his rice is so legit 🚀

[@leafittobeavis321]

I made this recipe after countless Asian recipe attempts not tasting quite right. This is spot on and tasted superb.

[@robertnordhausen4499]

thanks for your great video - heading to the kitchen directly!

[@eatmoremusic3650]

Bruh I was so stoked to see this, his gen tsos was lit

[@mcorsentino]

About to make this for the second time. I added red bell pepper and celery for a little extra crunch and veg hit. Insanely delicious!!!

[@jahbrilrichardson515]

Steven chu My guy you did your thing 🔥🔥

[@Bboydragon25]

Ekiben was one of the best chicken sandwiches I've ever had. Periodt

[@chopsticks8204]

"and obviously can't forget the MSG" I would trust this man in the court of law.

[@tomhill4003]

favorite dish ever!

[@llvzz5240]

I love the first 2 episodes of How To are all American Chinese food, as a Chinese I confirm these are very very delicious!

[@happygoruckyrandy]

That Kung Pao looks amazing. Looks the kind at my favorite chinese restaurant. Much prefer this to the sloppy kind with peas and carrots or zucchini added and where the sauce tastes like every other sauce the chinese restaurant uses.

[@johnwayne5106]

this dude needs to start his own youtube channel cooking show

[@Loke2112]

I could watch this guy cook all day.

[@BlueJournalBoutique]

For the love of god Steven PLEASE teach us how to make the Ekiben Tofu bites with the peanut sauce

[@HyperHorse]

Have fun with your auto immune/cancer and infertility issues.

[@MrSimonwilkerson]

Man I love this recipe! I’ve used it a handful of times. You think after the first or second time I’d write everything down, but I don’t lol

[@P.F.3.]

Nice work Steven 👍 Love Chinese/American food!!! Thanks brah 😊

[@Tony99949]

Super stuff, from Vancouver and we know Asian food, keep up the good work

[@nissangtr3547]

This guy is great! Loved the video.

[@GaryZambrano-s2x]

I jus discovered you, ur gonna teach me how to cook anything Chinese or whatever I wanna learn! Also, ur sofa king cute!

[@joaopauloadamerodrigues7432]

Just the big smille in the thumbnail made me love this guy.

[@Daddy_B]

Steve Chu is so f*ck%ng cool. Loved every minute of this.

[@gab.lab.martins]

Velveting works because egg whites are alkaline, and thus tenderise meat. You can add a touch of baking soda to amplify the effect.

[@yanguskhan8513]

my family is from balitmore, and my parents still live there. i live on the other side of the country. other than visiting my family, ekiben is the only other reason i gotta go back to baltimore.

[@galaxy_brain]

Love to see Steve Chu make more takeout specials, like chow mein next

[@geraldtompkins5775]

Bring this guy back.

[@heatherarner4296]

I did it! I made this and omg sooo perfect.

[@UncleBillsKitchen]

To be honest, there are very few Kung Pao Chickens that I enjoy, but this one looks like a winner!~ Thank you for the great work and the homage you pay to your grandpa. Happy cooking, UB

[@shmoneydance1K]

Recipe was phenomenal

[@vaultchang3651]

The way he slices the green onions blew my mind

[@ezernumberi]

Whoever asked that question "fu*k, marry, kill" in the middle of cooking show needs to be fired immediately

[@Dylan-ot4nb]

🔥👀 that looks delicious!

[@willemp6432]

That was not Godfather but Goodfellas....

[@SD_FANZ209]

For the record...I have a rice cooker. But after trying Alton Brown's method. I don't even use the r.c anymore...😂😂. This will go Perfectly....Looks absolutely Delicious 😋 🤤🤤🤤🤤

[@miguelare3]

6:50 I think you mean Goodfellas where they slice the garlic with a razor blade so it melts when you cook it

[@dmblum1]

I live in Zhengzhou and you see this dish in several restaurants just on my block. My favorite version has some vegetable and sichuan pepper (which is super common here in China but not in American Chinese food). All Chinese food in China is spicier than American versions.

[@MN_ALGORITHMS]

He's back!!!

[@vajayna_eklhabouh]

He is so adorable!

[@vinniemartinez6125]

Hey yo I'm a new subscriber to your KZbin channel. I absolutely love your humor. Your great 👍

[@elcolmillodorado]

Solid video man!

[@joedolin4982]

I love this guy!

[@raulsaenz9085]

Great senses to humor!!!

[@ninjaundermyskin]

I want this recipe.

[@joe-la-guit]

Totally going to make this

[@MaxIsBackInTown]

I made this tonight! This is an authentic Kung Pao Chicken recipe that taste just like when you go to a nice Chinese restaurant. That being said I like my Kung pao chicken on the savory side so next time I’ll use half the amount of sugar. Other than that it was delicious.

[@stevenholt7086]

Feels like I was part of a cool cooking class with a quality instructor.

[@johnhiggins3943]

Can't believe I never had Kung pao chicken, looks awesome

[@peregrint6054]

Best of the best, thank you!

[@storytimewithunclebill1998]

Not big on veggies, so really like your grandpas style. Looked really good. Might make it tonight. Shop lifting joke had me rolling. Was fun to watch. Great video

[@davidwarnock3683]

Great video. Have to eat Chinese food tonight. Thanks!

[@kravethedream]

I hope he comes back and make Boneless Ribs cause no one has replicated the chinese take out version yet

[@yeye5729]

hey one of my favorite local spots

[@dazuotv]

Kung Pao chicken looks very delicious, I will try it too 👍

[@Needsakidney]

Cutting those green onions horizontally was a total baller kitchen move. 🔪

[@Antien-q1z]

I'm hooked, subscribed

[@misterseppuku570]

The movie you were thinking of is GoodFellas but close enough lol !

[@paulboker8145]

Nice recipe - the movie he is thinking of where "they are in prison and cutting the garlic really thin" is not The Godfather but Goodfellas though :)

[@staystill5522]

Dont shoplift!!! Thats a given but that line is so relatable "you know if your struggling" haha

[@michaelad48]

LOOOOOOOOOVE your videos. Awesome demonstrations.

[@calibwininger1913]

If you are ever in Baltimore you have to stop at Ekiben and get the Neighborhood Bird. It's the best in Baltimore.

[@STV-H4H]

Good humor, the shoplifting crack was great. I’m a contractor and have often made wise cracks with customers similar to that and I’m surprised when they appear to take the remark seriously. I usually followup the comment with the “I’m kidding” part but I don’t often know if they really assumed that I actually suggested they steal the items😮 Other online cooks like you seem to stick to the “look professional” theme. Even the great ones like Kenji always refrains from making light of things like knife cuts, or even the dog begging under his feet. He’s perhaps actually totally tolerant of tripping over his dog, whereas I find that my dog loitering underfoot is completely unacceptable.

[@LalitNaval]

Wonderful sharing God bless u Stay connected

[@gamemak0r]

Full on respect to the bro for saying to shop lift some spices 😆 student life requires desperate measures