Kung Pao Chicken 宮保鸡丁| Dumpling Sisters



This spicy, sweet & sour chicken recipe from The Dumpling Sisters is a Cantonese style dish that’s remarkably easy to recreate at home. Learn the secret to …

jamie,oliver,cooking,food,cook,recipe,tube,chef,foodtube,jamieoliver,Kung Pao Chicken (Dish),Chicken Meat (Food),Dumpling (Type Of Dish)

45 Responses

  12. OK I just made this and served it over Thai fragrant rice cooked in a pinch of turmeric and chopped fresh lemon grass and the balance of flavour's was perfect…Really enjoyable dish. Thanks girls. :-}

  18. I didnt know there were so many expert chefs on youtube. Look at these comments. Almost every one is watching a 'how to' video while they already know everything avout it.

  20. You are very cute. But I am sorry to say the way you cook Kong Bao chicken is not usually how we cook in China at least. You got to chop the chicken brisket into small cube. Meanwhile the peanut skin should be peeled.

  23. I gave this recipe a spin a few times and every time it was a complete winner with everyone who feasted on this. Looking at the negative comments below, all I can say is that even if this is not what all those whining whingers think is a classic Kung Pao, then who cares!! The flavors are magnificent and definitely a recipe I have saved for repeated use. Well done sisters 🙂 Why people have to swear at you for not removing peanut skins is just ridiculous – I don't ever remove peanut skins, no matter which way I use them.

  26. Please stop making foods that you don't know the authentic way cook them. Or at least give a note saying it's not the original way. I just wanted to bang my head against wall when I watch this. It's like making a shepherds pie with beef chunks and soy sauce and make it sweet….you can't call that shepherds pie anymore, come on

  36. Oh my! I want all my non-Chinese friends to see this. Save me from explaining why you never get real Kung Pao Chicken in those American-Chinese places!

  45. Like most Chinese food, it's nothing special. There's a reason Chinese restaurants generally aren't awarded things like Michelin stars.. the food simply isn't good enough (And the Chinese sense of hygiene is non-existent). In 2008 the first Chinese chef was awarded 3 stars. When it was later admitted that "only" 2 of the 12 inspectors reviewing the restaurant were Chinese, people in Hong Kong got upset saying that the other 10 didn't have the cultural understanding necessary to judge Chinese cuisine. Bad food is bad food and Kung Pao chicken is great if you have zero sense of good food, if your kitchen consists of only 3 tools (a ladle , a wok and a stupidly huge cleaver) and/or if you're so culturally handicapped that anything not swimming in vinegar or covered in MSG is considered an afront to the living memory of Chinese ancients… (having said that I think I just threw up in my mouth)
    Everyone of you should buy their book, if your local supermarket is out of toilet paper.