P.F. Chang's Kung Pao Chicken Secrets Revealed

[@farmageddon]

Wanna learn how to make P.F. Chang's fried rice at home? Check out this video: kzbin.info/www/bejne/qZbClXaMgtx_gqM

[@weatheredtome]

Time for yet another masterclass by the most underrated cooking channel on the internet ...

[@farmageddon]

Hey, thanks for that! I really appreciate you!

[@spicemasterii6775]

345K subscribers isn't exactly underrated

[@weatheredtome]

@@spicemasterii6775 I don't remember asking for your definition bud

[@Takeawayjustin]

Underrated is kinda subjective

[@weatheredtome]

@@Takeawayjustin your comment is pretty pointless.

[@michaelyano6094]

Best cooking channel on KZbin. Please never change. No wasted time, just learning at its finest.

[@farmageddon]

Thank you, Michael!

[@isitatiger]

These videos are so wonderfully direct. Purposeful, spare, earnest. I love this style of instruction. Best thing about Lee Kum Kee is that the product line is reasonably priced and readily available.

[@farmageddon]

Thank you very much. I sincerely appreciate your kind words!

[@Dina_tankar_mina_ord]

As a foodie, you are a true blessing. The countless hours and years spent studying and grasping the philosophy and science of food. You provide information in a way that is both refreshing and inspiring. Thank you.

[@farmageddon]

Thank you for the support! I sincerely appreciate you!

[@dutchmilk]

if this is served in an actual Chinese society, it will be thrown back.

[@penuts17]

Jason Farmer is the actual GOAT of these at home secrets videos.

[@mocast0974]

I made the Mongolian beef last weekend. It was fabulous! I can’t wait to try this one!

[@ManyGhosts]

Shocking this channel only has 345k subscribers. It's far superior to so many of the other big cooking channels. Wishing you lots of new subscribers, Jason!! You deserve more!

[@farmageddon]

Thank you!

[@_SurferGeek_]

Absolutely love their Kung Pao Chicken. Thanks for the recipe! I've used the brining technique for years. I brine several pounds of chicken overnight, then portion it out for several meals and freeze it flat for quick defrosting. Even using soy... this chicken works with many other flavored dishes.

[@ruthiehamlin6725]

Do you take it out of the brine before freezing?

[@_SurferGeek_]

@@ruthiehamlin6725 Yes. Drain and vac-pack flat. Makes defrosting quick.

[@lisaboban]

That World War 1 reference was totally amazing!

[@armuk]

which WW1 battle was he referring to? couldn't hear the name clearly

[@farmageddon]

The Battle of Bolimów. The first time tear gas was used in war.

[@eddiesalinas]

@@armuk I think he referred to Battle of Humin-Bolimów ?

[@aya1566]

This has to be hands down the best cooking channel, I look forward to your videos every time

[@farmageddon]

Thank you, Aya! I sincerely appreciate you!

[@thehungryhussey]

Always crushing it Jason! Love Changs Kung Pao!

[@farmageddon]

Thank you, brother! Great to see you!

[@drawnfunny]

This actually worked. I'm next going to add sugar snap peas and carrots instead of celery to replicate Pei Wei's kung pao chicken. Finally a channel that delivers on it's promise. You've got a new subscriber.

[@shaunh7463]

Thanks Jason, absolutely love this series of videos 👍⭐️

[@evilrobotguy]

I really appreciate the depth on shopping for ingredients for all your videos. Going into the Asian supermarket, showing the different brands, showing the preferred brand and alternate options is so helpful.

[@tufftimesbc]

Another fantastic video. I still can’t understand why you don’t have a bazillion subscribers. You ROCK!

[@tatecheddar]

Minor's base is used in so many restaurants and it's literally a cheat code for great broth. Even fortifying homemade stock with a bit of it is recommended. It's just so damn good.

[@andyknoski126]

Thank you, Jason. You promised to post this video and you did. Can't wait to try it. Again Thanks.

[@pkerch00b1]

Your PF Chang's chicken has become a staple so I'm looking to try out more recipes from you.

[@BenFenner]

I keep saying this. These are the best taste tests in the business. No muss, no fuss, just the necessities. Every time you smash-cut to yourself later on, I know with high confidence that I, too, will likely survive eating this meal.

[@Notturnoir]

Exciting when Jason drops a video!

[@CosmotheDane]

THIS is why I subscribe to this channel. Great work Jason!

[@farmageddon]

Thank you!

[@HavenUpsurge]

Wooooooooo new Jason farmer video!!! Going straight into the recipe rotation. You are my KZbin cooking GOAT 🐐 🫶❤️

[@farmageddon]

Hey, thank you! The first restaurant I ever worked at was called Haven. Great place. I miss it dearly.

[@HavenUpsurge]

@@farmageddon I bought this yt account 10 years ago from my call of duty trickshotting friend bcus it had 200 subscribers and I though that was super impressive haha

[@hazetaylor]

Jason! I approve of your recipes as a Chinese person, and I appreciate your efforts in investigating authentic recipes and cooking methodologies haha! Your videos give off the cutest, dorkish cook energy!😝😝

[@anthonybarnes]

HE DOES IT AGAIN! 👏always great work Jason! thank you for what you do

[@Jerkasaur]

No one does it better than Jason Farmer

[@The_Original_Big_Daddy]

Jason, thank you for creating and sharing this recipe! I can't wait to give it a try soon.

[@ButcherWizard]

Thank you for doing this video. Kung Pao is my go to dish at P.F. Chang’s. Great video as usual.

[@farmageddon]

Thank you, brother! Great to see you!

[@FortunateJuice]

I have never sat down at a PF Chang's, or a Benihana for that matter, but at least I know how to recreate their recipes. Thanks!

[@danielsantiagourtado3430]

Thanks For all your hardwork Jason! Please try tres leches cake. Much support from Colombia 🤗🤗🤗🇨🇴🇨🇴🇨🇴

[@-RONNIE]

Thanks as always for another recreation recipe. I like how your continuing to do this for everyone. That way people can learn to cook while eating their favorite foods from restaurants at a fraction of the cost 👍🏻

[@todddaniel6539]

My favorite PFC dish! Thank you Jason, fantastic video as usual! Looking forward to making this one...

[@lisaboban]

Ok. Were you watching my face when you dumped all the sugar into that sauce? Because you're comments were perfectly timed to my reaction. Very eerie. But a brilliant recipe. Your alkaline brine has changed the way I stir fry all my proteins.

[@MrKelleyalexander]

Do one on PF Chang’s Honey Chicken or Sesame Chicken please?!

[@kurtkrummel]

Oh I've been waiting for this. Thank you!

[@ryanadams0922]

You know whats funny. latly Im seeing you use more and more Mushroom dark soy sauce. And back when I saw your Lo Mein and Fried Rice videos you didn't use them but for me THAT was the only Dark Soy Sauce I could fine near me. I couldn't find a regular dark soy sauce so I have been using that one for all my dishes. Its funny now seeing you switch over to that flavor. Means I don't have to switch lol. Fantastic video as always. I feel like its a bit easier than your General Tso's Chicken. Either way Once more, I wait patiently for the day you make your Boneless spare ribs. And yes I know. One day you will make them. Dont worry Ill be here :)

[@JYZProductions]

the mushroom flavored dark soy sauce you can skip if it's a pain to get. I made Jason's Mongolian beef with and without it, I couldn't tell it apart. same with vegetarian oyster sauce as someone had a shellfish allergy.

[@ashishkulkarni6382]

You are too good man! Gr8 in depth recipe... This is one of my favorite!

[@alzaboo]

I don't know when or how i subscribed to this channel, but I'm glad I did.

[@farmageddon]

Appreciate you!

[@davidkitsberg]

I made this today and it was a slam dunk. Thank you for breaking this down the way you do. You have helped me so much in overcoming the voice in my head that tells me that this would be too hard for me to make. I would feel sorry to PF Chang, but they need to accept their fate in all this, what you made is better.

[@lathamtk]

I love this channel. I can make dishes at home in Poland that I would otherwise never get to taste unless I travel to America.

[@farmageddon]

Hey, thank you! Glad you like the videos! I've had a few Polish girlfriends in the past. They are the most beautiful and interesting women on the planet! I have a soft spot in my heart for them.

[@ashleyelll]

omg thank you! can't wait to try this, it looks so similar to P.F. Chang's kung pao!

[@Edgeinx]

Waiting for this drop hell yeah boyyy

[@danielsantiagourtado3430]

Hello Jason! Huge fan! Thanks For this ❤❤❤

[@Teriyakioxo]

I just restocked my soy and oyster sauce, timing couldn’t be any better! 😋

[@deanbogios7803]

Thank you so much….amazing channel……Request PF Changs Orange chicken please

[@quedizzle7378]

Oh I am definitely making this tonight. I have ALL OF THE INGREDIENTS except the Sambal. I will pick some up TODAY! This looks INCREDIBLE!

[@farmageddon]

I hope you like it!

[@punkmonk76]

My favorite dish at of Chang's!

[@marlies7444]

I realy like how you explain the details without making it a long ordeal. Also appreciate the information on the sauces etc.

[@NinmahJag]

Yahoo!! You did it!!! It's soooo good...thank you Jason ❤🎉

[@captaincutoff]

I continue to love defeating the idea of "successful chain means bad food" that this series does

[@brettdavis5555]

I had a feeling your next video would be on P.F. Changs since the last couple you did went well for you.

[@86chinson]

Thank you! You're always so spot on with your recipes. I have to say I do miss the added description of the Lee Kum Kee's premium oyster sauce 😂

[@farmageddon]

Thank you!

[@Yizbot]

its crazy to me that you get so few views while other cooking channels with less actually content in their videos get millions

[@ThatLadyBird]

Amazing, thanks for sharing this

[@FlyFish408]

Love this - another great contribution! Use that garlic water!!!

[@spirit-walkerwaters4521]

Don't know how you do it Jason, but THANK YOU so much for your channel and the recipes you share, as well as explaining everything, step by step, and why the ingredients are used. 👍

[@EasyCookingwithPre]

Thanks Jason for the recipe, looks very delicious.

[@conanthedentist]

Excellent vid.

[@halflucan]

Jason definitely has the top secret recipe for Coca Cola laying around

[@akmhiarn]

I tried it, i think it’s better than PF Changs, was a crazy hit with the family!!!

[@GleeChan]

I wonder if a bunch of restaurants have photos of Jason to give out to employees. "He's trying to steal our secrets!!!"

[@bestfood-bd]

Wow! Such a lovely recipe 😋😋 thanks for sharing ❤❤ love from Bnagladesh 🇧🇩🇧🇩

[@Samst0n]

This one is my wife’s favorite, gotta try this!

[@farmageddon]

Hey, Samston! Great to see you again!

[@user-ec5kd6ep1t]

Thanks for this - gold!

[@LondonMap]

Hi Jason, I am watching your videos from London in England . I love your foods.

[@mikeh6177]

Thank you for another inspiration, I appreciate your work and attention to detail. Heres another inspiration to try something else. It means a lot, thank you

[@BringTheKain]

How I never thought to remove the stringy bits from celery by peeling, I'll never know. I'm glad I do now though!

[@SupermanR721]

Honey wake up! Another Jason Farmer video dropped! Love them as always. I make your Hibachi recipe 2-3 times a month. Question: Is this recipe transitional for Kung Pao Shrimp? If not, can you make a video for that? Thank you brother

[@farmageddon]

It's basically the same recipe. But the batter for the shrimp is different. I'll do that video in the future, for sure!

[@SupermanR721]

@@farmageddon love you bro. Keep it up. Hope your channel keeps growing as you are thorough as hell

[@zulzxfadlide5050]

Thank you so much,new knowledge, keep it up 👍✨🙂

[@zmollon]

Why does this channel not have 245m subscribers instead of 245k?

[@armuk]

Any chance of you doing a video on traditional spicy kung pao?

[@farmageddon]

For sure! I'll definitely do a traditional kung pao one day. But I'll probably do the typical Western takeout version first, because that's what I'm most familiar with.

[@anshumanchaudhury3504]

Ur so detailed. Love ur videos man. Made the kung pow today and my gf loved it.

[@ashleyelll]

also, i forgot to ask but would it be a major difference if I used fresh minced garlic instead of rehydrated?

[@farmageddon]

fresh garlic will burn more quickly. but you can sub them out for one another.

[@daveklein2826]

Minors soup base is the best

[@equipyourselflifeskills5802]

I think your channel is awesome. My question: Do you have a cookbook with all your recipes? I would buy it in a heartbeat……. If you don’t, I urge you to have one printed, it would sell faster than hotcakes! I also see that you have a page with your recipes but I don’t have a printer or I would print everything you have. Thanks for all that you do!

[@abidascuisine640]

Looks delicious I will try

[@daviator6429]

I found the store bought Kung Pao sauce to be way too sweet. Will try making this at home. One of my favorite PF Chang’s recipes along with the Beef a la Szechuan, which is no longer on the menu.

[@pennyf9886]

Would you be able to tell us how to doctor up PF CHANG'S KUNG PAO SAUCE IN THE JAR?

[@JKMCraveTV]

*Great Video - New Subscriber*

[@farmageddon]

Thank you! I appreciate the support!

[@MrShtrudL]

Legend

[@richardn6588]

nice!!! have you done lettuce wraps?

[@farmageddon]

thank you! the lettuce wraps are in my video library!

[@nogosari3596]

the native pronounciation for sambal oelek is sambal ulek. oe is old indonesian vocal letter for u.

[@richardn6588]

Can we have a request for the classic PF Changs dynamite shrimps? 🍤

[@QueenParity]

do honey chicke next!

[@farmageddon]

That one is definitely coming up!

[@julianvickers]

Jason, I'm not sure if you can answer this honestly, because you’ve been sponsored by Made In in the past, but if you can, what are your thoughts on the wok? To my eye it looks, like has overly steeply angled walls that intersect with the base at too sharp of an angle to facilitate good tossing. Any thoughts on that?

[@farmageddon]

I'll answer you honestly. I absolutely love Made In. I wouldn't promote something I didn't actually use and/or believe in. Made In is an excellent company, super nice people, local to me - they're from Texas, and, most importantly, they made a great product that I use every day. For the wok - I think the idea of 'tossing' food around at home is a little overrated. The problem with this is that the flame on your average home stovetop is so low and not powerful enough. When you constantly pick up the wok and toss it around, you lose a lot of that heat that's built up. So, it's almost always better to just leave your wok on the flame and do the 'tossing' with your ladle by picking up the food and stirring it from the bottom, while leaving the wok on the flame to keep it hot enough. The Made In wok is carbon steel, so it's pretty heavy and not ideal for the constant tossing. But the metal doesn't lose heat quickly, so it's good for stir-frying. But you'll need to keep it well-seasoned, because carbon steel can rust if you don't. And you'll need to rub it down with some sort of oil or neutral fat after you cook with it. Think of it like cast iron. The only issue with the carbon steel wok is that you can't really use acidic ingredients in it, because it will strip the seasoning. I ran into this problem when I was testing Pad Thai, which uses tamarind. And that stripped the seasoning. That's why I recommended doing the Pad Thai in a stainless steel pan. Other than that, it's a great product that I fully endorse. If you're still concerned with tossing and all that stuff, just get the cheap Mandarin wok that I link to in the video description. I think they're like 20 bucks. I use both often. And I think they're both great to have. The Made In one is especially good for deep-frying because of the flat bottom, the sloped sides for pouring out the oil, and because it retains heat well. Hope this answers your questions. Cheers! And thanks for watching the videos.

[@julianvickers]

@@farmageddon thanks so much for the reply, I do appreciate it. I do have two made in products already: the butter warmer and the saucier. I was just eyeing the wok, and working out whether I wanted the Made In one or Yosukata, or even Oxenforge.

[@Teriyakioxo]

One question, if substituting with chili garlic do we still need the rehydrated garlic or should we skip that step? I’d hate for it to be too garlicky.

[@farmageddon]

Nah, I would just keep it the same. There's not too much difference between the Sambal and the Chili Garlic.

[@Teriyakioxo]

@@farmageddonthank you!

[@AnomalyDocs]

Can you freeze that brown sauce?

[@farmageddon]

I'm not certain that it will totally freeze because of the alcohol in it. (I haven't tried to freeze it.) But you should be able to keep it in the freezer for a few months.

[@AnomalyDocs]

@@farmageddon Thank you!

[@happyman5139]

Thank you. I am a top dad again. Please though, dynamite prawns. How is it done?

[@jlelso]

What brand are the plates in the video?

[@farmageddon]

Pottery Barn

[@bp56789]

George likes his chicken spicy.

[@NoThru22]

How about a Sarku Japan Chicken Teriyaki video? None of the videos on KZbin come remotely close to the actual recipe the restaurant uses, which involves simmering a soup stock overnight and using a kitchenaide mixer to pulverize the chicken. There's a good thread from 2006 on the cheftalk forum that goes over the basics, but doesn't have exact amounts of anything.

[@darkcnight]

I want to ask what's your motivation for recreating these americanised versions of asian foods as accurately as they do. do you believe that these are the best tasting versions of these dishes? this is not a slight, I'm genuinely curious and have seen all your videos.

[@farmageddon]

My best friend's family owned several takeout restaurants when I was growing up. So, I've eaten this food as much as I've eaten Southern Country food (what my family cooked). I just love takeout cuisine and think it's an original branch of American food that deserves our respect.

[@dianetan5790]

Wow……thank you

[@CMDolojan]

How can you make the sauce thicker?

[@farmageddon]

Cornstarch slurry

[@katl8825]

Yesterday, I saw a young man and woman, dressed nicely, clearly about to go on a dinner date…walking into PF Chang’s. … That’s all, I won’t give other comment. 😅

[@rubyace7058]

whats your grocery store

[@farmageddon]

I shop at a bunch of grocery stores: Jusgo, H Mart, 99 Ranch, HEB, Kroger, etc.

[@Nebesus]

THE SAUCE IS MADE FROM MINORS??? WHO MADE THIS A MINECRAFT KZbinR???

[@hugeal8716]

@Jason, Now…if you could just reverse engineer Newport Seafood’s (San Gabriel, CA) version, you would likely gain 3x the views and $$$ as it is considered one of THE best on the planet. 😉

[@journeyman6752]

Jason is not a cook he is a PhD.

[@farmageddon]

Thank you!