Food Lab Basics: POV Kung Pao Chicken

Summary by Krater

The chef demonstrates how to make classic Sichuan kung pao chicken from scratch in a restaurant kitchen, starting with cutting chicken thighs, prepping aromatics like scallions, ginger, garlic, Sichuan peppers, and dried chilies, mixing a sauce with Chinkiang vinegar, soy sauce, and honey, and stir-frying everything in a wok.

From the video

Answers: How do you make authentic Sichuan kung pao chicken?

• Sichuan cooking
• kung pao chicken recipe
• chicken prep for stir fry
• wok cooking techniques
• making kung pao sauce

Ingredients

• chicken thigh
• a little bit light soy sauce
• cornstarch
• a tiny bit Shaoxing wine
• salt
• scallion
• peanut
• garlic
• ginger
• dried chili
• Sichuan peppercorn
• water
• Chinkiang vinegar
• 1 tablespoon honey
• peanut oil

What it concludes

• Chicken breast absorbs flavors really nicely and can be tender if not overcooked, but chicken thigh is also great.
• Washing meat in cold water helps it absorb marinates better and tenderizes it.
• People who don't use gloves tend to be cleaner because they wash their hands more frequently.
• Peanut oil has a high smoke point, is great for stir-frying and deep-frying, and produces a crispier texture when frying in high-saturated fats compared to olive oil.
• For home cooking with a weak stove, it is recommended to cook in batches or use a flat-bottom walk with a helper handle.