Food Lab Basics: POV Kung Pao Chicken

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.

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.

[m-artiiii]

"cya tommorow" is the best outro anyone can ever hope for from Kenji. We truly are spoiled.

[twsx]

17:21 RIP piece of chicken, sacrificed to the stove gods.

[Masteph]

I really appreciate that Kenji takes the time to explain basic cutting techniques so people of all skill levels won't feel as intimidated.

[UncleLawrence]

This is one of the best formats in all cooking shows/channels. Foodlab is a great book, your SE content is great but these videos are just far away better than others. Not having cuts and using the time between to explain/demonstrate things is perfect.

[gashacon]

J. KENJI LOPEZ-ALTERNATIVE BACK AT IT AGAIN WITH THE QUARANTINED CONTENT

[drunkinmaster]

These videos are priceless.
Its like a free culinarily class while in lockdown.

[arnuilmees]

I lost my love for cooking a few years ago but watching your videos Kenji, brings back that passion, thank you so much for putting out these videos! Can't wait to continue to watch!

[GreenCowsGames]

I really enjoy how you explain the principles behind most of the things you do. Keep up the good work!

[taunokekkonen]

00:00 "Hey PastaSauce, Kenji here. What...is a restaurant?"

[dznnf]

Dude. You're out of control. It's like a border collie that can't run...you have to create. All your secrets will be out before the pandemic ends.


We love it.

[ja-bvlq]

LOVE your recipes, Kenji! This was the first I saw you in your restaurant (albeit shut-down at the time) - absolutely loved the "grab what you have" attitude!... that is what turns all of us into great cooks! 🧡

[nathanhartanto]

20:45 "Sorry, my dog's not here, can't feed her." :(
20:50 "I'll bring some home for her later" :)

[wolfmac]

Kenji! I have been loving all of your content and have been following you for years now.

If it isn't too much to ask, could you film one of these videos on the line? Talking to us would be too much, but being able to see what actually goes down in a kitchen with no reality show fluff would be so informative.

Just watching you do this for yourself has taught me lots of tiny procedures that I would have never thought of, but are second nature to you.

No matter what, thank you for everything you do!

[morgrath]

Hey Kenji, just wanted to add another comment to say that I've really been enjoying the POV videos. The late night no-talk ones were fun, but having you talking the whole time off the cuff is really entertaining and educational. I hope you continue to do these videos after this whole quarantine thing is over, even if the frequency is reduced to once a week or every other week or whatever. Hope you and your family are safe and well :)

[mewekachichi]

i haven't cheffed in a while and i miss it. watching these vids with the talking feels like i'm back in the kitchen learning from my seniors. loves it

[ramborums]

After the zillions of videos and hundreds of hours spent on Youtube, I hit the jackpot here!! Exactly what I have been wanting to see and hear. Thank you so so much Kenji!! Wish I could give you a hug!!

[deborahtanaka]

Thanks for the tip about Sichuan peppercorns! I didn't know if those black "berries" in some of them were supposed to be an asset. Also, thanks for the advice about freezer storage of chile pods. You always sneak some tiny tip in your videos that I find really useful, if not merely interesting. Sometimes, your tiny offhand remarks make the video valuable in not just the dish you're preparing, but in other applications.

[superchaddi]

I watched his other video for this so many times! Weirdly entertaining seeing this new version with the chiller presentation.

[ddGrandahl]

gotta love that "HEY VSAUCE, MICHAEL HERE" intro

[even]

I love food and cooking and I’m obsessed with it. I watch recipes just about 24/7 and the ONLY cook book I have is yours. Paper and digital in case I’m out and about.