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Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step. Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Hungry? Sign up here for the MUNCHIES Recipes newsletter. 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍
You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way. Get My Cookbook: 🤍 Additional Cookbook Options (other stores, international, etc.): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 - Ingredients Needed: Full Recipe: 🤍 Kung Pao Sauce: -2.5 tablespoons (33g) sugar -1.5 teaspoon (10g) corn starch -2 tablespoons (30g) soy sauce -2 tablespoons (40g) dark soy sauce -3 tablespoons (53g) Chinese black vinegar -1/4 (44g) cup chicken stock -3 tablespoons (36g) water -2.5 tablespoons Shaoxing wine (31g) Stir Fry: -2lbs Chicken thighs, Boneless skinless -1 teaspoon (4g) corn starch -pinch of white pepper -2 tablespoons (36g) soy sauce -1 tablespoon (10g) Shaoxing wine -3.5 tablespoons (53g) vegetable oil -1/4 cup raw peanuts (48g) -8 dried chilies, more specifically dried Tianjin or chili de arbol -3/4 bunch green onions cut into 3/4 inch segments -1-inch knob ginger, minced -8 cloves garlic, minced and divided -3/4 teaspoon, ground Sichuan peppercorn (1g) *optional* additional sliced green onion for garnishing additional peanuts, crushed for garnishing
Kung Pao Chicken is a firm favourite of Chinese cuisine the world over, but with so many variations – people are often unsure as to exactly what it’s made up of. To add some clarity, Jeremy’s recipe fronts tangy goodness and spice aplenty thanks to the addition of Szechuan peppercorns and bird’s eye chillies. Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe. To find the recipe for this dish, click the link below! - 🤍 - Book one of our online classes today: 🤍 Plan! 🤍 - How to Make a Deliciously #chinese Spicy Kung Pao Chicken - Visit our shop for woks, cleavers, bao kits! UK delivery: 🤍 Amazon Shop United States: 🤍 Germany: 🤍 France: 🤍 Spain: 🤍 Italy: 🤍 Become a wokstar, join one of our classes! - 🤍 Find other recipes here! - 🤍 Find us on social media: Twitter: 🤍 Instagram: 🤍 Facebook: 🤍 Online Cooking Classes Available: 🤍 Got a question or inquiry? E-mail us at: Info🤍schoolofwok.co.uk
Watch Daddy Lau teach us how to make kung pao chicken, a Chinese American favorite. This classic dish is super simple to make at home and is the perfect balance of sweet, savory, and spicy! 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🤍 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 🤍 👋 CONNECT WITH US 👋 🤍 🤍 🤍 🤍 🍳 COOKWARE WE USE/LOVE 🍳 - Electric Burner: 🤍 - Non-Stick Wok: 🤍 - Carbon Steel Wok: 🤍 - Non-Stick Pan: 🤍 - Carbon Steel Pan: 🤍 - Stainless Steel Skillet: 🤍 - Cookware Set: 🤍 - 8 Quart Pot: 🤍 - Cookware Collections: 🤍 - Pan Protector: 🤍 - Carbon Steel Seasoning Wax: 🤍 🔪 KNIVES WE USE/LOVE 🔪 - Dad's 40 year old Chinese Chef Knife: 🤍 🤍 - Chef Knife: 🤍 - Santoku Knife: 🤍 - Starter Knife Set: 🤍 - Sharpening Stone Set: 🤍 👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳 - Magnetic Knife Strip (storage): 🤍 - Cutting Board: 🤍 - Instant Read Thermometer #1: 🤍 - Instant Read Thermometer #2: 🤍 - Food Scale: 🤍 🍜 DAD'S SPECIAL INGREDIENTS 🍜 If you don't live near an Asian market, you buy these online / on Amazon: - Sesame Oil: 🤍 - Handcrafted Soy Sauce: 🤍 - Light Soy Sauce: 🤍 - Light Soy Sauce (Handcrafted): 🤍 - Dark Soy Sauce: 🤍 - Dark Soy Sauce (Handcrafted): 🤍 - Rice Cooking Wine: 🤍 - Premium Oyster Sauce: 🤍 🤍 - Chili Oil: 🤍 - Hoisin Sauce: 🤍 - Chicken Bouillon: 🤍 - Shaoxing Cooking Wine: 🤍 Options for Vegetarian Oyster Sauce - 🤍 - 🤍 Options for Gluten Free Oyster Sauce - 🤍 - 🤍 Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! 🔗 LINKS MENTIONED 🔗 America’s Test Kitchen: 🤍 Ken Low: 🤍 龙梅梅Longmeimei: 🤍 Brian Lagerstrom: 🤍 Taste Show: 🤍 Munchies: 🤍 Marion's Kitchen: 🤍 Time: 🤍 American Experience | PBS: 🤍 大师的菜: 🤍 有滋有魏: 🤍 Chef Wang 美食作家王刚: 🤍 Panda Express: 🤍 ⏲ CHAPTERS ⏲ 00:00 - Cut chicken 00:52 - The origin of Kung Pao Chicken 01:29 - Marinate chicken 02:23 - Prepare vegetables 04:47 - Prepare sauce & slurry 06:04 - Fry peanuts 07:23 - How Kung Pao Chicken changed 08:24 - Stir-fry chicken 09:31 - Blanch vegetables 11:00 - Stir-fry everything 11:58 - Add sauce & slurry 13:47 - Authentic vs Traditional 💛 OUR FAMILY 💛 Learn more about the Lau family, and why we started this channel + blog: 🤍 - 🎵 OTHER CREDITS 🎵 Produced by Randy Lau, Grace Phan-Nguyen Edited by Willard Chan, Nicole Cheng Translation by Arlene Chiu, David Loh Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - 🤍 Copyright Chillhop Music - 🤍
Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit 🤍 to try Verb Energy Bars in 4 flavors for only $0.95 ☕Enjoy this content and want to show support? Consider buying me a coffee here: 🤍 📸INSTAGRAM: 🤍 🔪MY GEAR: RICE COOKER 🤍 CHINOIS STRAINER: 🤍 14" NONSTICK SAUTE PAN: 🤍 (cheaper from culinarydepotinc.com) MICROPLANE: 🤍 SZECHUAN/SICHUAN PEPPERCORNS: 🤍 BOOS BLOCK CUTTING BOARD: 🤍 INSTANT READ THERMOMETER: 🤍 RECIPE ▪1lb or 1/2kg boneless skinless chicken thighs ▪100g or 5tbsp high smokepoint oil (avocado, canola) ▪60g or about 1/3c roasted unsalted peanuts ▪Pinch salt ▪2-3 strong pinches pepper ▪pinch red chili flake ▪15g or 1 1/2Tbsp ginger, grated/minced ▪10g or 1-1 1/2Tbsp garlic, grated/minced ▪5g dried chile de arbor (or about 6-8 chiles) ▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot) ▪75g or about 1 med red bell pepper, chopped into 3/4" or 2cm pieces ▪75g or about 1/2c celery, cut into 3/4"/2cm pieces on bias ▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons ▪25g or 1 2/3Tbsp chicken stock (or water) ▪75g or 4 1/2 Tbsp soy sauce ▪25g or 2Tbsp dark brown sugar ▪25g or 1 3/4Tbsp Chinese black vinegar ▪25g or 1 3/4Tbsp mirin ▪20g or 1 1/2Tbsp sesame oil ▪3g 1 heaping tsp cornstarch Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside. Cut chicken into 1" or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop). Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil. Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now. Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice. SHRIMP KUNG PAO Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain. Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired. TOFU KUNG PAO: Dry block of extra firm tofu very well. Cut into 1" or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan. #kungpaochicken #kungpaoshrimp #kungpaotofu || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
If you love this movie & want to see him make a sequel, please support the creator by renting or buying it on Amazon: 🤍 My favorite parts of one of my favorite movies. I had to cut a little over 3 minutes from the original for it not to be rejected by YouTube but it's fine how it is I guess. Enjoy! =)
Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe Ingredients for Kung Pao Chicken (Tsp- Teaspoon; Tbsp- Tablespoon ) - Chicken, boneless thigh pieces cubed- 450 gms (1 lb) For marination: - Salt-1/2 tsp - Pepper powder- 1/4 tsp - Dark Soy Sauce- 1 tbsp - Corn flour - 4 tsp - Brown or white sugar- 1 tsp - Sesame oil- 2 tsp Vegetables: - Green Zucchini- 125 gms cubed - Red Bell Pepper- 125 gms cubed - Roasted Peanuts - 1/4 cup - Garlic, chopped -6 cloves (9-10 gms) - Ginger, fine chopped - 1 tsp - Red chillies - 8 (cut into 1/2 “ pieces) - Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp Kung Pao Sauce: - Low sodium Soy Sauce- 1 tbsp - Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine) - Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick) - Sugar- 1 tbsp - Water -4 tbsp - Cornstarch- 1 tsp Other Ingredients: - Oil- 2 tbsp Preparation: - Marinate chicken pieces for 30 mins. - Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside. - Cut the boneless chicken thighs into cubes. - Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces Process : - Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned - Remove and set aside for use later. - In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs - Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder. - Mix and stir fry on high heat for 3 mins - Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat. - Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat. - Serve hot with noodles or fried rice. #kungpaochicken #chickenkungpao #kungpaorecipe #chinesekungpaochicken #chinesechicken #kungpaochickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🥢 PRINTABLE RECIPE - 🤍 Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started. 🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. INGREDIENTS - 1 lb of chicken breasts - 1 tsp of salt - 1/2 tsp of onion powder [Amazon Link: 🤍 - 2 tsp of Chinese cooking wine [Amazon Link: 🤍 - 1 egg white - 1.5 tbsp of cornstarch - 2-3 tbsp of cooking oil - 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link: 🤍 - 1 tbsp of light soy sauce [Amazon LInk: 🤍 - 1.5 tbsp of black vinegar [Amazon LInk: 🤍 - a handful of red dried chilies [Amazon Link: 🤍 - 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link: 🤍 - 1 tsp of dark soy sauce [Amazon Link: 🤍 - 1 tbsp of garlic - 1 tsp of ginger - 2 tbsp of brown sugar - 1/2 cup of water - 2 tsp of cornstarch - 4 pieces of the white part of the scallion - 1/3 cup of roasted peanuts
Check out 🤍 for 3 months free w/ 1 year pack and 49% OFF! FOOD RANGER MERCH NOW AVAILABLE! 🤍 Follow me on Insta: 🤍 And subscribe to my channel here: 🤍 How to make Kung Pao Chicken, Made in China, follow this cooking video step by step. The exact recipe is shown below, the local Sichuan local chef told me, as found in Chengdu, true Chinese food! 🤍facebook.com/foodrangin For the wok: 2 boneless high quality chicken breasts 20 grams of garlic and ginger (about 5 cloves and an equivalent amount of ginger) 3 Chinese onions, chop about 30 grams worth 20 kernels of Sichuan peppercorn Around 20 grams of chopped dried chilies, preferably Sichuan variety (at least 10 individual chilies, seeds removed) Roasted peanuts, the more the better, according to what you like For the marinade, he made it without giving exact amounts, but approximately use this: 2 pinches of salt 1 pinch of white pepper powder 1 pinch of chicken bouillon powder ~1 tablespoon dark soy sauce ~1 tablespoon rice cooking wine, you can use Shoaxing rice wine or regular cooking wine. In chinese it's 料酒, liaojiu 1 egg white 1 large pinch of cornstarch For the sauce: 5 grams salt, 1 teaspoon 10 grams MSG, 2 teaspoons (OPTIONAL, not recommended) 10 grams chicken bouillon powder, 2 teaspoons 4 or 5 teaspoons of sugar 10 or 20 ml black vinegar, depending on how sweet you like it 1 teaspoon dark soy sauce Wet corn starch, 2 tablespoons, you can use cornstarch and water. and then add a little more water to the sauce I found this local Chengdu restaurant right on the street offering all the classic Sichuan food, and asked the chef to show me how to cook his local Kung Pao Chicken. This is not a Chinese street food, this is Chinese "jiachangcai", home cooked food. The flavour was spicy, numbing, and sweet, and the chicken was really tender and soft. Thanks so much for watching and please click that subscribe button! MY GEAR AND RESOURCES + MERCH ► New Camera (AWESOME 4K) : 🤍 ► Main Lens: 🤍 ► Great Second Lens (FOR CLOSEUPS): 🤍 ► Favourite Telephoto: 🤍 ► Take everywhere cam: 🤍 ► Action Cam (WATERPROOF) 🤍 ► Audio Setup (GREAT for clear voice): 🤍 ► Memory Card (for 4K footage): 🤍 ► Editing Computer (SUPER FAST): 🤍 ► Main External Hard Drive: 🤍 ► Main SSD Hard Drive: 🤍 ► How I Access The Internet ANYWHERE: 🤍 ► MUSIC I USE (Great For YouTubers): 🤍 ►BEST VPN FOR CHINA (ACCESS YOUTUBE): 🤍 ► MERCH AVAILABLE HERE: 🤍 ABOUT THE FOOD RANGER - My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Szechuan, China, eating up as much delicious food as I can. I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below! Please make sure to subscribe, it's the best way to keep my videos in your feed, and give me a thumbs up too if you liked this food video, thanks, I appreciate it! - Facebook: 🤍 Twitter: 🤍 Insta: 🤍 - Love the music I use? Get a FREE month from me to you! I'm using this library for a few months now (since July 2017) and LOVE it. 🤍 ► My Food Blog: 🤍 ►The BEST VPNs For China: 🤍 Best Captioning services: 🤍
The Sichuan classic, and one of my favorite dishes of all time. Unlike some Sichuan dishes, this one is not particularly fiery. It has a balanced heat with plenty of citrus aroma and mouth-numbing tingles from Sichuan peppercorns. If you like it hotter, you can leave the seeds in the dried chiles, or you can add some pickled chilies, some chili paste, or some minced fresh hot chilies (like Thai Bird, E.G.) when you add the sauce towards the end. I make it with chicken thigh in this video, but it's equally good (maybe even better?) with chicken breast - so long as you don't overcook that breast. You can find a video of me making it with breast here: 🤍 And you can get the exact recipe here: 🤍 This may have been the dish that inspired me to start writing my second cookbook, which is all about cooking in a wok (it'll be out in 2021). PLEASE READ! The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job. My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food. If you would like to donate to our free meal fund, head to 🤍 where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week. If you would like to make a monthly recurring donation of any size, head to my Patreon account at 🤍 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country. Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: 🤍
#KungPaoChicken #KungPao #KungPaoSauce #SichuanFood #宫保鸡丁 #川菜 #中国菜 Kung Pao Chicken, how to make authentic Kung Pao sauce 宫保鸡丁 Hi everyone! Please check out how to make authentic Kung Pao Chicken at home. It is simple to make the sauce, sweet, sour and delicious. Enjoy! 大家好！请看看如何做正宗的宫保鸡丁，甜，酸，且美味！ Love, Ling Ingredients: 1 chicken breast (or chicken thigh or leg meat) 2 stalks green onions 2 cloves garlic 1 piece ginger 7 chili peppers (or to your spicy level) 1 tsp Sichuan peppercorns white pepper power corn starch dark soy sauce peanuts (fried or dry roasted) To make the Kung Pao sauce: 1 tbsp light soy sauce 1 tbsp dark vinegar (CHINKIANG) 1 tbsp Shaoxing cooking wine (or chicken stock) 1 tsp sugar 1 tbsp corn starch 1/4 cup water My hot and sour noodles video, how to pan fried peanuts: 🤍 ⭐️𝐋𝐢𝐧𝐠’𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧𝐰𝐚𝐫𝐞 (𝐨𝐫 𝐬𝐢𝐦𝐢𝐥𝐚𝐫) Zojirushi Rice Cooker 🤍 Ceramic Wok 🤍 Carbon steel wok 🤍 Cutting Board 🤍 Salt and Pepper Wood Containers 🤍 Bamboo Steamer 🤍 Electric Hot Pot 🤍 Dual Sided Hot Pot 🤍 𝐏𝐚𝐧𝐬 12-Inch Stir Fry Pan 🤍 14-Inch Stir Fry 🤍 10-Inch and 12-Inch Skillets 🤍 3-1/2-Quart Saucepan 🤍 Rice Cooker 🤍 Emojoy 15 Piece Knife Set 🤍 ⭐️𝐋𝐢𝐧𝐠’𝐬 Essentials (𝐨𝐫 𝐬𝐢𝐦𝐢𝐥𝐚𝐫) Light Soy Sauce 🤍 Dark soy sauce 🤍 Dark Vinegar 🤍 Shao Xing Cooking Wine 🤍 Oyster sauce 🤍 Spicy broad bean paste (Doubanjiang) 🤍 Fermented black bean sauce 🤍 Sichuan peppercorns 🤍 Sichuan Green Peppercorns 🤍 Sichuan Yibin Ya Cai 🤍 Dry Noodle 🤍 Vermicelli Bean Threads 🤍 Rice Cake 🤍 Sweet Potato Noodles 🤍 Soft Tofu 🤍 ⭐️𝐋𝐢𝐧𝐠’𝐬 𝐂𝐚𝐦𝐞𝐫𝐚𝐬 Canon EOS Canon EOS 70D 🤍 Canon EOS Canon T3i 🤍 The above links are affiliate links, meaning I earn a small percentage of sales made via those links, but it doesn’t cost you anything extra!
Kung Pow: Enter the Fist movie clips: 🤍 BUY THE MOVIE: FandangoNOW - 🤍 iTunes - 🤍 Google Play - 🤍 Amazon - 🤍 Don't miss the HOTTEST NEW TRAILERS: 🤍 CLIP DESCRIPTION: The Chosen One (Steve Oedekerk) doesn't follow the advice to avoid the meadow and engages in battle against a cow. FILM DESCRIPTION: Writer, director, and star Steve Oedekerk lampoons the martial arts genre with this action spoof that digitally mixes new scenes with poorly dubbed footage from the vintage 1976 film Savage Killers. Oedekerk stars as "the Chosen One," a kung-fu prodigy even from the womb, who grows up to seek vengeance on the evil, legendary "Master Pain" (aka Betty), who murdered his parents. Along the way, he is aided in his quest by the kindly, wizened Master Tang as well as Whoa (Jennifer Tung), a karate queen with a cleavage problem. the Chosen One is also called upon to employ his unique fighting styles, including the "gopher," and faces not only Master Pain, but a gay henchman and the lethal lactation of a deadly, karate-chopping cow. Originally entitled "The Dubbed Action Movie," this broad parody saw its release delayed several times, finally reaching theaters two years after it was shot. Kung Pow! Enter the Fist co-stars Tad Horino and Philip Tan. CREDITS: TM & © Fox (2002) Courtesy of Twentieth Century Fox Film Corporation Cast: Steve Oedekerk Director: Steve Oedekerk Producers: Bruce Devan, Tom Koranda, Steve Oedekerk, Paul Marshal Screenwriter: Steve Oedekerk WHO ARE WE? The MOVIECLIPS channel is the largest collection of licensed movie clips on the web. Here you will find unforgettable moments, scenes and lines from all your favorite films. Made by movie fans, for movie fans. SUBSCRIBE TO OUR MOVIE CHANNELS: MOVIECLIPS: 🤍 ComingSoon: 🤍 Indie & Film Festivals: 🤍 Hero Central: 🤍 Extras: 🤍 Classic Trailers: 🤍 Pop-Up Trailers: 🤍 Movie News: 🤍 Movie Games: 🤍 Fandango: 🤍 Fandango FrontRunners: 🤍 HIT US UP: Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 Tumblr: 🤍
Order the Babish Wok right here! 🤍 This week, we're returning to the fictional land of New York City, where a sweating George Costanza proudly exclaims (in the third person) that he likes his chicken spicy. That chicken? Kung pao, a Chinese-American take on a traditional spicy Szechuan dish. I think. Either way, it's super-good, and warrants a couple practice runs! Babish Cookware on Amazon: 🤍 Recipe: 🤍 Music: "XXV" by Broke for Free 🤍 My playlist of preferred cooking tunes, Bangers with Babish! 🤍 BCU TikTok: 🤍 Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Subreddit: 🤍 Facebook: 🤍 Twitter: 🤍
One of the Top 10 Chinese Dishes Chosen by Travelers...Kung Pao Chicken. Master chef Chen Yichun shares tips on how to make this authentic chicken recipe with step by step instruction. Get the recipes: 🤍 #kungpaochicken #chickenrecipe #chinesefood Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor! Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns. Subscribe for more awesome Chinese recipes: 🤍 More satisfying chicken recipes: 🤍 More savory stir fry recipes: 🤍 Are you a foodie craving Chinese food? Look no further. Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking. Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants Takeout ▶ Get My COOKBOOK 🤍 ▶ Get full recipes here! 🤍 ▶ Subscribe Aaron & Claire 🤍 ▶ Join Membership & Support us!! 🤍 ▶ Our Instagram 🤍 ▶ TOOLS, USED IN MY VIDEOS (AFFILIATE): KNIFE NO.1: 🤍 KNIFE NO.2: 🤍 AIR FRYER: 🤍 ▶ PANTRY ESSENTIALS (AFFILIATE): SOY SAUCE: 🤍 FISH SAUCE: 🤍 MIRIN: 🤍 CHICKEN BOUILLON POWDER: 🤍 OYSTER SAUCE: 🤍 KOREAN CHILI PEPPER FLAKES: 🤍 SESAME OIL: 🤍 KOREAN SOYBEAN PASTE: 🤍 KOREAN CHILI PASTE: 🤍 SSAMJANG: 🤍 KOREAN BEEF STOCK POWDER: 🤍 HONDASHI: 🤍 MSG: 🤍 #AaronandClaire #Kungpaochicken #CookWithUs
Kung Pao Chicken, or Gong Bao Ji Ding (宫保鸡丁), is a Chinese dish from Sichuan that has taken the world by storm. I try the authentic, traditional recipe - only to see if we can take it to the next level! Werbung | Ad | This video is #5/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu. 🍸 🤍 Discover the original taste of Sichuan's #1 distilled spirit at their shop: 🇺🇸 🤍 🇬🇧 🤍 🇩🇪 🤍 ► Andong on Instagram 📷 🤍 ► Become a Patron and support this channel! ❤️ 🤍 ► Kong Pao Chicken, super juicy 🐔 250g or 1 large chicken breast 1/2 tsp salt 1/2 tsp baking SODA (not baking powder!!) brine for 30 minutes, or up to overnight rinse very well then marinate in 1/2 Tbsp Chinese cooking wine (Liaojiu) 1/2 Tbsp light soy sauce 1/2 Tbsp corn starch while making your sauce & oil sauce 2 Tbsp Zhenjiang or Chinkiang vinegar 2 Tbsp sugar 1/2 Tbsp Chinese cooking wine (Liaojiu) 1 tsp ginger juice (squeezed grated ginger) 1/2 Tbsp light soy sauce 1/4 tsp dark soy sauce 1/4 tsp sesame oil 1/4 tsp msg (optional) 1 tsp corn starch, dissolved in 2 Tbsp cold water for the fragrant chili oil 5 Tbsp oil 2 tsp Sichuan pepper 2 Tbsp chili flakes sizzle on medium low for 2-3 minutes, until chili begins to darken you will need around 1-2 Tbsp of this oil prep other ingredients 1/2 cup or more of peanuts + cashews 3 medium scallions, pale parts only, cut into 1 cm chunks 2 cloves of garlic, thinly sliced about 10cm cucumber, deseeded, finely diced about 10 dried chilies (ideally Sichuan Er Jing Tiao), cut into pieces and deseeded blanch marinated chicken in 2l boiling water about 1-2 minutes, stirring gently outside should turn pale it’s ok if not cooked through yet! carefully strain let cool for a few minutes for the stir fry 2 Tbsp neutral cooking oil add garlic add chili add chicken stir fry 2 minutes add sauce (stir before adding to make sure starch is dissolved) stir until thickened add peanuts add cucumber add 1-2 Tbsp fragrant chili oil serve, enjoy! 💛 ► Pear In Red Baijiu Cocktail 🍸 20ml Ming River Baijiu 20ml Dark Rum 30ml Red Vermouth 30ml pear juice Shake with ice cubes Enjoy! ► The Food of Sichuan: Fuchsia Dunlop's Book 📖🌶️ 🤍 🇩🇪 🤍 🇺🇸 Written & Directed by Andong Motion Graphics by Andong 2nd Camera & Editing by Eypee Kaamiño ► 🤍 ► Twitter 🐦 🤍 ► Andong on Facebook 📘 🤍
Masterchef John Zhang shares an easy recipe on cooking Kung Pao Chicken with step by step instruction. #kungpaochicken #chickenrecipe #chinesefood Kung Pao Chicken, also transcribed Gong Bao or Kung Pow chicken, is a classic Chinese food that is full of flavor and is great appetizer for any occasion. It is the perfect combination of savory, sweet and spicy with the tenderness of delicious chicken. Chinese people may be unfamiliar to many of the American-Chinese dishes , including the kung pao chicken. It's not the name of the dish that's foreign –it is derived from gong bao ji ding, a famous dish from Sichuan province. The Americanized version is quite different from that served in Sichuan, which is drier and includes a special type of peppercorn used extensively in the province. Get the recipe: 🤍 Subscribe our YouTube channel for more easy and tasty recipes: 🤍 More satisfying chicken recipes: 🤍 More spicy and aromatic sichuan/szechuan recipes: 🤍 Are you craving for yummy food? Look no further. Here we have the best recipes, prepared by award-winning masterchef to showcase authentic, traditional cooking. Whether you want to know how to make tasty meals at home, or learn how to master cooking, we've got you covered.
See our newer and easier version of Kung Pao Chicken here: 🤍 Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China. This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine. Refer to the ingredient list below or go to our webpage for easy reference: 🤍 Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: 🤍youtube.com/spicenpans Facebook 🤍facebook.com/spicenpans/ Instagram 🤍spicenpans Blog: 🤍spicenpans.com Chat with us! info🤍spicenpans.com Thanks for watching! See you soon. ————- Are you trading online now? Click here to trade on Tiger Brokers and get free stocks! 🤍 Ingredients: Serves 4 Marinate for chicken 700g of chicken meat 1 tablespoon of oyster sauce 1 tablespoon of light soya sauce 2 teaspoons of cornflour or tapioca flour a generous dash of white pepper Gravy 1 cup of water 2 tablespoons of dark soya sauce 2 tablespoons of oyster sauce Other ingredients 3 cloves of garlic - minced 2 onions - quartered 3 pieces of chilli padi (optional) 20 pieces of dried chilli (soaked to rehydrated) 1 stalk of spring onion - cut into 1 inch long 4 slices of young ginger 2 teaspoons of sugar 1 teaspoon of Sichuan peppercorns 1 tablespoon of Chinese cooking wine or Huatiao wine 1 tablespoon of sesame seed oil 2 tablespoons of black vinegar
These kung pao chicken wings are my latest obsession! And oven baked too! Get the recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Kung Pow: Enter the Fist movie clips: 🤍 BUY THE MOVIE: FandangoNOW - 🤍 iTunes - 🤍 Google Play - 🤍 Amazon - 🤍 Don't miss the HOTTEST NEW TRAILERS: 🤍 CLIP DESCRIPTION: The Chosen One (Steve Oedekerk) finds himself surrounded and gets help from some gopher-chucks. FILM DESCRIPTION: Writer, director, and star Steve Oedekerk lampoons the martial arts genre with this action spoof that digitally mixes new scenes with poorly dubbed footage from the vintage 1976 film Savage Killers. Oedekerk stars as "the Chosen One," a kung-fu prodigy even from the womb, who grows up to seek vengeance on the evil, legendary "Master Pain" (aka Betty), who murdered his parents. Along the way, he is aided in his quest by the kindly, wizened Master Tang as well as Whoa (Jennifer Tung), a karate queen with a cleavage problem. the Chosen One is also called upon to employ his unique fighting styles, including the "gopher," and faces not only Master Pain, but a gay henchman and the lethal lactation of a deadly, karate-chopping cow. Originally entitled "The Dubbed Action Movie," this broad parody saw its release delayed several times, finally reaching theaters two years after it was shot. Kung Pow! Enter the Fist co-stars Tad Horino and Philip Tan. CREDITS: TM & © Fox (2002) Courtesy of Twentieth Century Fox Film Corporation Cast: Steve Oedekerk Director: Steve Oedekerk Producers: Bruce Devan, Tom Koranda, Steve Oedekerk, Paul Marshal Screenwriter: Steve Oedekerk WHO ARE WE? The MOVIECLIPS channel is the largest collection of licensed movie clips on the web. Here you will find unforgettable moments, scenes and lines from all your favorite films. Made by movie fans, for movie fans. SUBSCRIBE TO OUR MOVIE CHANNELS: MOVIECLIPS: 🤍 ComingSoon: 🤍 Indie & Film Festivals: 🤍 Hero Central: 🤍 Extras: 🤍 Classic Trailers: 🤍 Pop-Up Trailers: 🤍 Movie News: 🤍 Movie Games: 🤍 Fandango: 🤍 Fandango FrontRunners: 🤍 HIT US UP: Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 Tumblr: 🤍
This video loosely follows my recipe for Chinese-Amercan Takeout-Style Kung Pao Chicken: 🤍 You may have seen it on menus as "Diced Chicken with Hot Peppers and Peanuts." It's a variation on the classic Sichuan gong bao ji ding, which you can see me make here: 🤍 In this particul[ar dish, I use a blowtorch to get the effects of wok hei, the smoky flavor you get from cooking over a high-output gas burner in Chinese restaurants. It's easy to do with a torch at home. I use a butane canister with an Iwatani torch head. This one: 🤍
The most popular Sichuan dish, Kung Pao Chicken (宫保鸡丁 Gong Bao Ji Ding). With warm bowl of rice, it is so addictive!! Comeback for NEW Easy & Fun Asian Recipes Every Friday!! ♥ Watch More Asian at Home: 🤍 ♥ Please Subscribe my channel for more delicious recipes! 🤍 ♥ Website for written recipes 🤍 ♥한글블로그 🤍 ♥ Facebook 🤍 ♥ Instagram 🤍 ♥ Twitter 🤍 ♥ Pinterest 🤍 ♥ Step-by-Step Written Recipe: 🤍 ♥Tools Rachel Ray Nonstick 11-inch Wok with Lid 🤍 Electronic Knife Sharpener 🤍 Silicone Steel Handle Spoon 🤍 Wooden Measuring Spoon 🤍 ♥Cameras Canon EOS Rebel T5i with 18-135mm STM Lens 🤍 Canon EOS 70D with 55-250mm STM Lens 🤍 ♥Kung Pao Chicken Ingredients For the Chicken 2 boneless/skinless chicken breast, cut into 1/2-inch cubes 1 tsp. dark soy sauce 🤍 1 Tbs. shaoxing wine or dry sherry 🤍 2 tsp. baking soda 2 tsp. cornstarch 1/2 tsp. white pepper For the Sauce 1/2 tsp. dark soy sauce 🤍 3 Tbs. light soy sauce 2 Tbs. black vinegar 🤍 2 Tbs. sugar 1 tsp. cornstarch 1 Tbs. shaoxing wine or dry sherry 🤍 1/2 cup chicken stock For Stir Fry 2 Tbs. cooking oil, divided 4 to 6 cloves garlic, chopped (approximately 2 Tbs.) 1 oz. ginger root, chopped (approximately 2 Tbs.) 10 dried chili, cut into 1/2-inch pieces (approximately 3 Tbs.) 🤍 1 Tbs. Sichuan peppercorns, toasted and lightly grind 🤍 4 to 6 green onions, cut into 1/2-inch pieces (approximately 2/3 cup) 1/4 cup roasted/unsalted peanuts (substitute to cashew, almond or you can omit) 1 tsp. sesame oil (optional)
Homemade Chinese chicken in a savory and spicy sauce. Ingredients 1 lb Chicken Breast 1 Tsp Soy Sauce 1 Tbsp Corn starch 1-2 Tbsp Soy sauce 1 Tbsp Hoisin sauce 2 Tsp Chili sauce 1/4 Tsp Sugar 1 Tsp minced Garlic 1 Tsp minced Ginger 1 Bell Pepper Dry red chilies 1/4 Cup Peanuts Audio: Water Lily - Youtube Audio library For business inquiries: ascookbook1🤍gmail.com FTC: This video is not sponsored
This Kung Pao Chicken recipe is super-easy to make at home and bursting with big flavors! When it comes to takeout favorites I can’t resist Kung Pao Chicken with its juicy chicken, crunchy peanuts, and umami rich sauce. My version of this classic Chinese Sichuan dish has been adapted with ingredients that are a little easier to find but still delivers on flavor! RECIPE: 🤍 SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍
Test cook Elle Simone prepares Kung Pao Chicken for host Bridget Lancaster. Get the recipe for Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken): 🤍 Buy our winning nonstick skillet: 🤍 Buy our winning blade grinder: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍
#kungpaochicken #kungpao #kungpao #chickenrecipe #kungpow #chinese #chinesefood #chinesefoods #authenticchinese #authenticcooking #bestchinesefood
Gong bao ji ding (宫保鸡丁 - literally 'The Palace Guardian's Diced Chicken') is a Sichuan dish hugely popular around China, but most well known outside China as the origins of the Westernised classics kungpao chicken and chicken with cashew nuts. Westernised versions - commonly using the old Wade-Giles romanisation of 'kung pao' instead of the pinyin 'gong bao' - often use capsicum/peppers instead of dried chillies, leave out Sichuan peppercorns (Sichuan peppercorn imports were banned in the US for a period) and incorporate more Cantonese ingredients and techniques (as the majority of Chinese chefs in the US and Australia are of Cantonese origin rather than Sichuanese) such as hoisin sauce. This is an authentic Sichuanese version of the dish. Here's the full recipe: 🤍
If you love the idea of spicy kung pao chicken noodles, then you’ll love this chilli- packed recipe. Full of fiery heat and tingling Sichuan peppercorns, it’s great for spice-lovers. But how to make kung pao chicken noodles taste even better than takeout? It’s all in the sauce. My ingredient is often overlooked, but it totally elevates everything – watch to find out what it is! These are my spicy kung pao chicken noodles. Get the recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. We downloaded this music from Youtube free music a long time ago and we already used this music in the old content before.
Kung-pao, celým názvem Gong Bao Ji Ding 宫宝鸡丁 je lehce pikantní kuřecí směs s arašídy, zeleninou a chilli papričkami. Tradiční úprava tohoto velmi oblíbeného pokrmu čínské kuchyně po celém světě pochází z provincie Sečuan, kde se navíc dochucuje (jak již název provincie napovídá) sečuánským pepřem. „Kuřecí kostičky kung-pao“ (dosl. "Kuře na kostičky strážce paláce") se dostaly poprvé na jídelní stůl v době mandžuské dynastie Čching. Byly pojmenovány po místokráli provincie Sečuan Ting Pao-čenovi 丁宝桢 v éře Kuan-sü (1875-1908), který si zamiloval prudce osmahnutá jídla z vepřového nebo kuřecího masa v kombinaci s ostrými chilli papričkami. Více na: 🤍 Pro 2 porce: 2 kuřecí prsa 1/4 pekingské zelí 1/2 zelené papriky 1/4 červené papriky 1/2 větší mrkve 1/2 cibule bambusové výhonky arašídy (opražené) olej rýžové víno sůl cukr ocet sójová omáčka hoisin omáčka chilli omáčka škrob (kukuřičný nebo bramborový) voda česnek Fantastic by MBB 🤍mbbofficial Music provided by Free Music for Vlogs youtu.be/EDG_v-_k5BI Beach by MBB 🤍mbbofficial Music provided by Free Music for Vlogs youtu.be/b8eZqOyU6wo #kungpao
Thanks to Youdao Dictionary Pen for sponsoring this video! Check out the pen on their website: 🤍 or on Amazon: 🤍 and use promo code XIAOMAYD20 for 20% off! Maybe you’ve heard about Chinese tattoo fails where people intend to get Chinese tattoos that say something inspiring but their tattoo artist mistakenly puts something unintentionally funny on their body instead. Well, today I got “Kung Pao chicken” 宫保鸡丁 tattooed on my body, and Chinese people naturally gossip about it. But then I surprise them by understanding their gossip and speaking perfect Mandarin! 0:00 Intro 1:37 Youdao Dictionary Pen (sponsored) 2:31 At a fruit and veggies stand 3:47 Someone stops me on the street 4:45 How authentic is my tattoo? 6:02 Buying handicrafts from a street vendor 8:08 Checking out Chinese antiques 9:30 Fashion show 9:42 Get another tattoo? #youdaodictionarypen3 LEARN A FOREIGN LANGUAGE WITH MY METHOD! ✉️ Join my newsletter and discover how I pick up new languages quickly (and learn how you can do the same): 👉🏼 🤍 📚 Check out my Street-Smart Language courses: 👉🏼 🤍 Subscribe to my channel: 🤍 Follow me on Instagram: 🤍 Follow me on Facebook: 🤍 If you guys like the music in my videos, you can check out all the AMAZING music Epidemic Sound has at my affiliate link here: 🤍
Víte, jak se dělá opravdové kung-pao? 🇨🇳 Protože čína nejsou jen kuřecí prsa smíchaná se sójovkou, přichystal šéfkuchař Roman Paulus klasický retro recept na kuře kung-pao. 🐔 Díky tomuto snadnému video návodu si připravíte jídlo z tradiční asijské kuchyně sami doma. Roman Paulus vás naučí vše potřebné od marinování masa až po smažení ve woku. 🥘 Napište nám do komentářů, jestli se vám už sbíhají chutě! A nezapomeňte se přihlásit k odběru našeho YouTube kanálu! 🤍 Suroviny: - 600 g masa z kuřecích stehen Řezníkova čerstvá porce - 2 vejce „M“ (bílky) - 100 ml sójové omáčky - keramický mlýnek s pepřem Kania - 4 lžíce bramborového škrobu Castello - řepkový olej Vita D´or - 2 lžíce sekaného zázvoru - 2 lžíce sekané pálivé papričky - 2 lžíce drceného česneku - hrst pórku - 1 lžička krupicového cukru Castello - hrst solených pražených arašídů Alesto - ½ červené papriky na ozdobu - 200 g jasmínové rýže Golden Sun - 1 lahůdková cibulka Sledujte naši nabídku na 🤍 Přidejte si nás na Facebooku - 🤍 Sledujte nás na Instagramu - https:// 🤍instagram.com/lidlcz/ Navštivte Kuchyni Lidlu na 🤍 Přihlaste se k odběru newsletteru na 🤍
KUNG POW: ENTER THE FIST Best Parts (2002) Steve Oedekerk PLOT: Writer-director Steve Oedekerk acquired the little known 1976 Hong Kong karate flick "Savage Killers," then seamlessly blended portions of the film with new material he has directed to create a wild, off-the-wall, comedy feature film. Oedekerk wrote, directed and stars in "Enter The Fist," placing himself digitally into the old film, re-dubbing the characters, as well as shooting new scenes. SUBSCRIBE for more all the latest Movie Clips here: 🤍 For more daily movie news updates, check out: 🤍 Check out all of the JOBLO YOUTUBE channels: MOVIE TRAILERS: 🤍 MOVIE CLIPS: 🤍 TV TRAILERS: 🤍 SUPERHEROES: 🤍 ANIMATED: 🤍 HORROR: 🤍 ORIGINAL CONTENT VIDEOS: 🤍 CELEBRITY INTERVIEWS: 🤍 #KungPow
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Hi Semua, untuk kali ni..kita masak menu Chinese style pula iaitu Ayam kung pao. Ayam kung pao versi dalam video ni tak sama mcm versi klasik sebab Che Nom ada tambah dan tukar dengan beberapa bahan yang Che Nom suka..tapi masih lagi kekalkan konsep asas masakan. Ayam kung pao ni kalau untuk tekak melayu..memang ok sangat rasa nya sebab ada rasa pedas dari cili kering dan rasa lemak2 manis dari kacang dan sos soya. Cukup simple dan sedap kalau makan dengan nasi panas aja. Anggaran makan : 3-4 orang //Bahasa Melayu - Bahan-bahan untuk perapan ayam: 400g atau 2 keping isi ayam 1 sudu besar tepung jagung 2 sudu besar kicap cair Bahan-bahan untuk sos: 2 sudu besar kicap manis 2 sudu besar kicap cair ½ sudu besar minyak bijan 1 sudu besar tepung jagung 1 sudu besar gula 3-4 sudu besar air Bahan-bahan lain: 1 senduk minyak masak ½ mangkuk kecil gajus atau kacang tanah 6-7 tangkai cili kering 3-4 ulas bawang putih 1 inci halia capsicum ¼ biji bawang holland atau bawang merah daun bawang //English Ingredients for chicken marinade: 400g or 2 pieces chicken breast 1 tablespoon cornstarch 2 tablespoons light soy sauce Ingredients for the sauce: 2 tablespoons sweet soy sauce 2 tablespoons light soy sauce ½ tablespoon sesame oil 1 tablespoon cornstarch 1 tablespoon sugar 3-4 tablespoons of water Other Ingredients: 1 big tablespoon cooking oil ½ small bowl cashews or peanuts 6-7 stalks red dried chillies 3-4 cloves garlic 1 inch ginger capsicum ¼ yellow onion green onion Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 #resepichenom #ayamkungpao
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Instagram: 🤍 Facebook: 🤍 Dneska jsem pro vás připravil recept na Kung-pao stejné jako z čínského bistra. Na základě vašich žádostí jak v komentářích tak ve zprávách. Tak tady ho máte a dobrou chuť.