Kung Pao Chicken - Chinese cooking lesson with English subtitles

Making a fresh and tender Kung Pao Chicken Has always been difficult for many people Today we are going teach you all the secret to make outstanding Kung Pao Chicken Hurry up! Come and watch! The ingredients of Kung Pao Chicken are Chicken legs, salt, sugar, cooking wine Pepper, white spirit, starch, fried peanuts, onion, garlic vinegar, soy sauce, sesame oil, monosodium glutamate chili bean paste, Sichuan peppercorns and chili peppers Listen dad, my cousin is here again Because last time the squid you made was so good Today he brought his whole family No, no he came alone… Today we are making a more traditional dish Kung Pao Chicken (great, it’s delicious) First we need to cut the chicken This chicken meat we chose to use today is the thigh part We cut it a little. Massage it a bit. Speaking of Kung Pao Chicken, people always think it's a Sichuan dish But to be more accurate, it is in fact a Guizhou dish Why Guizhou? Because the man who came up with this dish Ding Gongbao, also called Ding Baozhen, was from Guizhou So from this aspect, Kung Pao Chicken should be considered as a Guizhou dish, right dad? That’s right We need to cut the chicken cubes a little bigger than usual This big When making Kung Pao Chicken, what is regarded as most important? Lychee feeling right? Right! When you eat Kung Pao Chicken, you must taste that lychee-like flavor Is it possible for meat to feels like fruit? Yes! That takes real skill Cousin, later you must try it It’s all mine What? Talk about taking it further... Dad, maybe you should prepare more (Will he come again tomorrow?) Maybe he will come tomorrow... Good, we are done cutting the chicken. Now let’s add some salt Everything needs salt for a little flavoring A bit of sugar Cooking wine Black pepper Knead it with your hands You were generous with the pepper… This is a stir-fried dish You see this meat? You must knead it first, by hand is best, cousin Kneading it with your hands means.. The taste will rub on equally all over the surface of the meat Good, let’s add some white spirit. Here we have Longjiang Jiayuan (brand) Here, that’s fine! Then add starch and knead some more until it’s all mixed Good, then add some cooking oil Let’s add the oil, my cousin bought this oil Good, let’s let it sit Now it’s time to make the sauce Okay, first we need onion We need to cut the pieces like so, this big a piece Then add some garlic bits Onion and garlic, you see cousin, you put them together It adds to the flavor Now starch... Wait for my uncle to do it (salt...) I am serious about learning this, don’t mess around Now I am lost and can’t remember the order (alright, alright, memorize away…) Cooking wine Sugar We need quite a bit of sugar After all it's Kung Pao Chicken, it should taste sweet... Vinegar The vinegar to sugar ratio is 1 to 1.5 So accurate Pepper We have pepper in Kung Pao Chicken Soy sauce I didn’t pay attention Sesame oil Good, now we add the starch Okay, just now I didn’t talk at all Come on cousin, tell us what’s in there And some water Starch, sesame oil, (you say it backwards!) Pepper, salt, sugar, and now water You say the rest There’s also vinegar There also that onion, and garlic bits We added this bunch of things Next, I should turn on the stove Good, last is a pinch of monosodium glutamate And a few more drops of white spirit This Longjiang jiayuan spirit, makes me dizzy before I even drink it. Good, this much spoonful is just fine, about half a gram This wok, we absolutely have to make sure it’s hot Because when we stir-fry, it’s all hot wok and hot oil First we need to heat up the wok and then we pour some oil into it Good. Do you know what we are adding today? Chili bean paste, it will give it a reddish luster and will add to the flavor. Where’s the chili bean paste? It’s in the “treasure chest”. I will get it About the oil, don’t use too much. After you add the oil, circle it around for a bit And then add some sesame oil. We stir-fry in this sort of mixed oil Good, now we throw in the Sichuan peppercorns. Ten and something grains should do the trick Good, Sichuan peppercorn When the peppercorns change color to brown it’s time to throw in the chili peppers But now you need to turn the flame down Good, now we add the diced chicken Hurry, get the spatula, Ning There’s no rush It needs to be stirred, it needs to be hefted, dad Set the flame to medium The oil needs to be smooth, no? Oh, the fragrance is coming out As soon as it slightly changes color we add the chili bean paste To give it more of a ruddy color Good, now it’s about 50% cooked When the chicken cubes are 50% cooked We add the onion and garlic For now we don’t add the sauce itself Stir it We need to let it have this layer of flavor Set the flame to high Give me the spatula, I will do it for you Good, Ning, go get a plate Now we pour in the sauce Good, now we open the big flame To let the sauce get completely cooked with the chicken cubes Finally we put the peanuts in Here, keep shaking it Good, now we can take it out of the wok Kung Pao Chicken! It’s not a very complicated dish But it requires skill... With the combined effort of both my dad and myself We can say mission accomplished This is our spicy-salty with lychee-like flavor... Kung Pao Chicken We all did it...don't take all the credit to yourself Kung Pao Chicken is ready!