hi foodtubers – Amy and I’m Judy and
we’re the topling sisters we’re home
cooks who love to eat and we’ve just
released our first Chinese cookbook
today we’re going to show you all how to
make kung pao chicken and to take away
classic and also a triple whammy in
terms of flavor so it’s spicy sweet and
sour or it works with our recipe you
know exactly what goes into it and as a
bonus that’s super simple to make so
let’s get started so to serve to people
with steamed jasmine rice we want to
have 300 grams of chicken breast cut
into nice chunky pieces now for this
recipe we are just going to use a super
simple Cantonese style marinade to make
sure that our chicken breast is nice and
tender we’re going to pop in a big pinch
of bicarbonate of soda this is a secret
ingredient that we use a lot in Chinese
marinades because it helps to break down
the chewy proteins in the meat next up
is one teaspoon of corn flour for a
silky bite then we’ll just finish it off
with two generous pinches of salt 1/2
and 2 tablespoons of water to bring it
all together your chopsticks in there to
give it a good mix cover with cling film
and pop into the fridge for half an hour
before we start stir frying we’re going
to make the sauce that’s all ready to go
the first three ingredients you’ll find
a Chinese supermarket this like this
shall sing rice wine we need a
tablespoon and a half of this and if you
don’t have any dry sherry will work as
well NIC’s of ching ching vinegar this
is like a milder Chinese version of
balsamic so if you can’t find this the
you can substitute was half 1/2 of
balsamic and water we just need one
tablespoon the final special of reading
RC strong pepper now Szechuan pepper is
quite different to ordinary pepper
because it creates this numbing effect
on your tongue we like to think of it
always there’s like an electric sizzle
you can find it in the Chinese
supermarket or online but if you can’t
don’t worry too much does lots of kung
pao chicken recipes don’t have it at all
we’ll be using half a teaspoon of this
ground up to finish off the sauce
because the cup
fresh ingredients which are two
teaspoons of ginger two cloves of garlic
finely diced a pinch of salt one
teaspoon of dark soya sauce and lastly
one tablespoon of sugar now all it needs
is a quick mix to dissolve the salt and
sugar then leave it by your stove so on
a fire about heat only on a low heat and
then we’re going to add in one
tablespoon of vegetable oil and then
we’ve got three to four large dried red
chilies pop those in and we just want to
be conveyed in their oil overloading so
it releases all of it delicious like
dinner you’ll notice after about 30
seconds that they become quite plump
they were quite wrinkly before and also
staying to blacken a bit around the
outside so scoop them out but leave as
much of the oil in the pan as possible
now with the wok turned up to a medium
heat add in 50 grams of raw peanuts and
just stir fry those 45 then scoop those
out leaving the oil behind and with the
chilies now over a high heat we’re going
to add the spread the chicken out in a
single layer and let it sear away until
it’s a caramelly crust on the bottom
think of it a good stir fry into it’s
the same color on all sides before
scooping it out into a bowl now it’s
time to bring everything together so
take the sauce you’re a bit earlier and
and add 3 tablespoons of water add the
chili and clean up second and let it
simmer away for a minute
after that it will have reduced in the
edge of chicken bacon bean stir-fry for
a further three to four minutes until
the sauce has coated the chicken in a
lovely dark asleep finally stir through
chopped spring onions to add vibrancy to
the dish
ah that smells good so there you have a
food troopers the dumpling sisters come
pao chicken perfect serve the steam
jasmine rice Amy oh wow it’s quite
intense over I’m going to get a salty
and sweet and the sour as well and in a
bit of spice from the Szechuan pepper
it’s really really young I can just
measure the surprise delicious and what
else will go really great with this one
is our ice chrysanthemum tea recipe you
can check that out over on drinks tube
by clicking yeah and if you like more
videos just like this subscribe YouTube
and also subscribe to the Duncan sisters
we’d love to have you thanks for
watching guys bye
we’re the topling sisters we’re home
cooks who love to eat and we’ve just
released our first Chinese cookbook
today we’re going to show you all how to
make kung pao chicken and to take away
classic and also a triple whammy in
terms of flavor so it’s spicy sweet and
sour or it works with our recipe you
know exactly what goes into it and as a
bonus that’s super simple to make so
let’s get started so to serve to people
with steamed jasmine rice we want to
have 300 grams of chicken breast cut
into nice chunky pieces now for this
recipe we are just going to use a super
simple Cantonese style marinade to make
sure that our chicken breast is nice and
tender we’re going to pop in a big pinch
of bicarbonate of soda this is a secret
ingredient that we use a lot in Chinese
marinades because it helps to break down
the chewy proteins in the meat next up
is one teaspoon of corn flour for a
silky bite then we’ll just finish it off
with two generous pinches of salt 1/2
and 2 tablespoons of water to bring it
all together your chopsticks in there to
give it a good mix cover with cling film
and pop into the fridge for half an hour
before we start stir frying we’re going
to make the sauce that’s all ready to go
the first three ingredients you’ll find
a Chinese supermarket this like this
shall sing rice wine we need a
tablespoon and a half of this and if you
don’t have any dry sherry will work as
well NIC’s of ching ching vinegar this
is like a milder Chinese version of
balsamic so if you can’t find this the
you can substitute was half 1/2 of
balsamic and water we just need one
tablespoon the final special of reading
RC strong pepper now Szechuan pepper is
quite different to ordinary pepper
because it creates this numbing effect
on your tongue we like to think of it
always there’s like an electric sizzle
you can find it in the Chinese
supermarket or online but if you can’t
don’t worry too much does lots of kung
pao chicken recipes don’t have it at all
we’ll be using half a teaspoon of this
ground up to finish off the sauce
because the cup
fresh ingredients which are two
teaspoons of ginger two cloves of garlic
finely diced a pinch of salt one
teaspoon of dark soya sauce and lastly
one tablespoon of sugar now all it needs
is a quick mix to dissolve the salt and
sugar then leave it by your stove so on
a fire about heat only on a low heat and
then we’re going to add in one
tablespoon of vegetable oil and then
we’ve got three to four large dried red
chilies pop those in and we just want to
be conveyed in their oil overloading so
it releases all of it delicious like
dinner you’ll notice after about 30
seconds that they become quite plump
they were quite wrinkly before and also
staying to blacken a bit around the
outside so scoop them out but leave as
much of the oil in the pan as possible
now with the wok turned up to a medium
heat add in 50 grams of raw peanuts and
just stir fry those 45 then scoop those
out leaving the oil behind and with the
chilies now over a high heat we’re going
to add the spread the chicken out in a
single layer and let it sear away until
it’s a caramelly crust on the bottom
think of it a good stir fry into it’s
the same color on all sides before
scooping it out into a bowl now it’s
time to bring everything together so
take the sauce you’re a bit earlier and
and add 3 tablespoons of water add the
chili and clean up second and let it
simmer away for a minute
after that it will have reduced in the
edge of chicken bacon bean stir-fry for
a further three to four minutes until
the sauce has coated the chicken in a
lovely dark asleep finally stir through
chopped spring onions to add vibrancy to
the dish
ah that smells good so there you have a
food troopers the dumpling sisters come
pao chicken perfect serve the steam
jasmine rice Amy oh wow it’s quite
intense over I’m going to get a salty
and sweet and the sour as well and in a
bit of spice from the Szechuan pepper
it’s really really young I can just
measure the surprise delicious and what
else will go really great with this one
is our ice chrysanthemum tea recipe you
can check that out over on drinks tube
by clicking yeah and if you like more
videos just like this subscribe YouTube
and also subscribe to the Duncan sisters
we’d love to have you thanks for
watching guys bye
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