For those who might not know, when stir frying food, it is helpful and probably required to have all ingredients prepped & ready (chopped, rinsed, etc.) As the cooking process happens fast.

Made this (without peanuts and the wine [allergic and poor student]). It tastes so great! All the ingredients were 20€, and considering food here is kind of expensive, and I didn't buy cheap meat, and opted for the butcher, that's nothing! Now I have a ton of spices and essentials left over for like 10 more times, so consider that into the price and I'll say 100% worth it. Thanks for this one!

Every video, i love this channel more and more. NGL, with my depression i have a hard time keeping joy in stuff.. i noticed that sometimes i even lose my joy in cooking. These videos honestly give me enough of a laugh and motivation to pick up better cooking again. Keep up your good work Joshua honestly you're doing an amazing job

It's also common to use cashews instead of peanuts, they're a bit sweeter and softer, and a better balance to the spice. Additionally, add in regular onions (sliced in chunks) and ginger (large slices). Fry them off with the other vegetables.

as a Chinese I give this 10/10, you tried your best to make it authentic while using easily accessible ingredients😉

The secret to great kung pao chicken is using some fermented bean paste, just stir it in the hot oil for a minute or two before you stir fry the veggies. Also, to balance it out add a tablespoon or two of brown sugar. Also, if you add one egg white to the chicken marinate, it will help lock in moisture. And for a more hearty kung pao chicken, just add some more chopped veggies. I like it with zucchini and red bell pepper.

My boyfriend and I made this tonight and it was DELICIOUS. We made the version that didn’t call for any of the optional ingredients and it was seriously so good. Very impressed and can’t wait to keep cooking videos form this series!!

0:53 that man's almond goes flying 😂, don't know why but can relate to this xD

Without joshua’s videos, I’d probably still be eating pasta with cheese every day 😂 Btw, thank you for being such an inspiration, I really admire your videos 🥺

Josh makes pounds of food, then gives his staff literally 2 peas for thanksgiving

I just bought your cookbook today (never having seen any of your videos before) and I flipped through it before going to bed tonight and it got me excited to try and cook more often. I just want to say thanks for writing it!

You know, as a student living on my own. I really really appreciate these videos but I am missing some tips on how to store it well. Most prices are based on making a couple portions but I must say I dont have a good clue on how to safely store these amazingly cooked portions and to reheat them so my meal is still cheap. If someone got some tips or joshua himself can sometimes share some of them in the video that would be great!

I am impressed with this recipe. It looks super easy and I already have almost all the ingredients in my kitchen already. Thanks for this, Josh.

You inspired me with several of your Asian Specialty dishes, so much so that I made a much needed visit to my local Asian / Oriental (their name not me being insensitive) grocery store. I picked up pantry items not found or as fresh as those found at my regular grocery chain store. Organic soy sauce from Japan, double black soy sauce and toasted sesame seed oil, Shao Hsing Rice Cooking Wine 12% alcohol, all from China. Oyster sauce from Thailand, so fresh and delicious and finally, Red Boat brand Fish Sauce first cold pressed from vietnam. The fish sauce is so fresh, so fragrant that I will never buy the stale smaller bottle in the chain grocery store ever again! I order Szechuan peppercorns, green and red, so I had those already in my panty. The Chinese chilli crisp was just a bonus because it's just so dang good on scrambled eggs in the morning. All these fresh ingredients have elevated every dish to something to truly enjoy and make "But-Better" at home.

2:59 The 'shut up' has me giggling pretty hard 😂😂😂

Ahh. You assume I have friends to share a meal with. I will stick to going to the take out shop...

I’m surprised that Josh get most of the ingredients and steps exactly like what people do in China. FYI the sauce could be redder and more spicy for the traditional recipe use chili powder when cooking the chicken.

Love this series; almost as much as you giving back to your mom Josh! Keep up the great content, and love of your fam. Great video reaction, and gift brother.

"Ya know what let's make that a visual discomfort as well" The blank look on your face mixed with head rocking and the sound and I lost it. Thank you, I needed a full on therapeutic laugh more than I'd known. 😂🤗🥰

Note: quality of your chicken is SO important. I made this recipe several times and the stuff you get at a regular super market behind the counter pales in comparison to something you get from a butcher shop that has local cuts. Even if you don’t have a butcher near you, even getting the organic “air chilled” stuff will make a big difference. Great recipe either way!

2:11 his girlfriend must be veeery happy

Amazon doing their own 'But Cheaper' promo with the 40% discount. Josh you've given them too many ideas!

3:32 Raw WHAT??!!?!?!

The amount of but cheaper recipes that have entered my dinner rotation is astounding

Deep fried chicken is so contagious! Anytime I see some videos of cooking or eating it, I can’t help having it for my next meal! And Joshua’s recipe looks so yummy💕It’s 12am in 🇯🇵I have another 12 hours to wait for lunch😂✨

I was weary about this recipe. But with this I would love a mapo tofu video as it’s getting colder

This is now the most advanced thing I have ever cooked, and it was truly delicious. Thanks Josh!

0:30 in which Joshua shows us what he'll be eating if we don't buy his book

I'm literally eating kung pao chicken right now. I was just thinking, I could probably do about this good on my own, and without the unnecessary amount of vegetables. This video is clearly a sign from the universe.

My family has alot of food allergies, so I just watch these videos and see everything I cant use. Ive made a few small portions of some of your recipes for myself though.

5:38 It didn't make my pants fly off............ because I wasn't wearing any to begin with ;)

Just came to say as someone who has never cooked Chinese food before, this recipe took 2 tries to perfect. I will admit that getting a wok, bluing and seasoning it is a rather arduous process with a decently high cost of entry, but the end result is absolutely worth it. Some of the best food I have ever produced. Thank you for helping me unlock a new chapter of my life, Uncle Joshua!

I love how Josh always puts the full price for the item vs the per serving price of his version. The comparison is more like $4 vs $1.29. Not nearly as impressive as the whole $20 vs $1.29 per service. By virtue of this he’s also say his effort, energy, and work for prepping, cooking, and cleaning up afterwards is only worth $2.71 per serving.

Surely mention how many servings the dish makes in future videos (especially for the but cheaper series) ❤️

*A Word On Woks For People With Electric Stoves* It's very worth pointing out that woks *suck* if you have an electric stove. (Those flat bottom ones are a joke. Do not buy one under any circumstances.) With a gas stove the flames lap up around the sides of the wok, giving you more cooking surface. That doesn't happen on an electric stove. The best thing to do if you want to cook Chinese food, or any wok food, on an electric stove is to buy an enameled cast iron skillet that's the size of your largest burner. You need to be able to cook at a high temperature, and have that heat evenly distributed. Cast iron fits that bill. You want something large because woks have more cooking surface area than flat bottom pans. You also need a non-stick surface. Non-stick pans aren't great because they don't sear, and they're rarely heavy enough to conduct and distribute heat well enough. Conventional cast iron is an okay choice, but cleaning saucy food out of them is a pain. (You don't want your giant skillet cookie to taste like Sichuan peppercorn residue.) Copper and carbon steel and have similar disadvantages to conventional cast iron, and good heavy copper pans are crazy expensive. (I don't find the heat distribution to be all that good on an electric range anyway.) Stainless isn't a horrible choice, but it's not remotely non-stick. That really just leaves enamel cast iron. I bought a large set of Staub, and I was *amazed* by how well it handled all the Chinese cooking I do. The one large-ish disadvantage to enameled cast iron here is that you can't really modulate your heat all that quickly. Be careful not to overheat your pan because once it's hot it will stay hot. You also don't want to overcrowd since it's difficult to toss food in a heavier pan, so cook each ingredient individually, and add everything back together at the end. This method is especially beneficial if you're cooking for a lot of people, or want enough food for leftovers. It doesn't look as impressive as throwing everything together and timing it all perfectly, but it's easier and you have more control over the degree to which everything is cooked. (A side note: The quality of enameled cast iron varies *a lot* Part of what you're paying for is the quality of the iron, and the addition of minerals that help with things like even heating. If you can swing it, a better ECI pan is worth the investment. The coating on Staub cookware is amazing. It's rough, which gives a better sear. The drawback is that it's black so you really need to be able to cook by smell. Le Creuset is easier to work with since the insides are white, but the browning isn't quite as good. They're also lighter, which is either a pro or con depending on your personal preference. If those are out of your budget, less expensive brands like Lodge are perfectly serviceable, especially if you want to just try out cooking with ECI before investing $300 in a pan.)

One of the best dishes I had for living in China for over eight years. But I will say there are a number of varieties of how this is made ranging from OK to oh my God this is amazing. This looks good. I’ll give it a try. I’m excited to try again.

Chinese food is just fire 🔥

This is only cheaper if you have all the ingredients around. The ingredients for the sauce itself would net you around 20$ of ingredients excluding the corn starch/sugar which everyone would most likely have.

amen- “people have forgotten what’s good” it’s true , not just with food

Josh is consistently getting more southern each episode and I’m here for it

Drop a thanksgiving vid already please Joshua, we’re getting closer and closer to it and we need some recipes from you

So I just went and watched Josh’s first video. Then slowly moved up about 10 videos at a time… Watching him go from an entirely silent tutorial video, to being a semi nervous gentlemen, to what I can only refer to as “Kitchen Daddy” is such a weird trip.

0:13 what are the songs you use during the B-roll sections. also where can I find them?

Here are two video ideas: -Cinnamon sugar popcorn -Carmel popcorn Both of these I have family recipes that I could send you, but I was wondering if you could make a video on your take on how to make it. Also I looked into it, and there are little to no videos on Cinnamon popcorn, so It could be a fresh video that almost nobody has done before.

Cooked this last night, great recipe - subbed in a ton of broccoli for the green onion just cause I wasn't going to make a run for just some green onion. Will def be using this in weekly food prep - TY

Awesome. I really do think you should do, and I could do with, a Condiments Series. Chinese herbs, spices, and vinegars I need in my cupboard. Italian ones. Thai, French cuisine sauces and must-haves. No need for English or American though. Ketchup and mustard is all you need... Or is it, Josh?

Thank you for showing appreciation and respect to our favorite dish without adding unnecessary stuff like potatoes, carrots, etc that I watched in some videos in horror and indignation…😳😠😛 Your video/recipe is one of the nearest to what it should be as done for generations in most places in our country.. maybe except for the sugar and 2 kinds of soy sauce as we only have one kind and yes Silver Swan is one of the best brands for Filipino cooking soy sauce though… a bit of sugar can be added esp when kids are eating it and it really makes it glossy and tempers the saltiness from the soy sauce… Yes,, keeping it marinated overnight is the best… I know My Kapampangan Mom and Tagalog Aunts would have given you a big thumbs up 👍.watching this.. Enjoy!! 😋

When I made mine I used horseradish paste instead of ginger and then a Leek instead of onions, and added a lot of garlic. Half black half white pepper and some nutmeg and thyme. It also came out extremely well.

Excellent 👌🏻let me make this in 50 cents🤣🤣🤣🤣 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

Man I which I lived in a place where your meats were that cheap. 1lb of boneles skinless chicken thighs here is 4 dollars now. It used to be 2.50 a lb.

whoever is puting all these 'filler' sections into the sponsorblock extension; I salute you.

I like that you make practical things that bachelors enjoy. Beer. Ginger Beer. Kung Pao chicken.

Wow, this hit the spot so hard for me today! Really one amazing chicken recipe.

Josh, you continue to inspire me with each and every upload. Cheers, brother 🙋🏻‍♂️

I love how much fun you have in your videos. I'm a terrible cook, but I watch purely for entertainment, and of course I learn something along the way

Tell you what, I can’t listen to you when I’m exhausted because it makes me giggle. Great, great recipes.

Hey Josh I was wondering could you also put the full price of each item along with the per serving price

i looooove chinese/korean/japanese food, so this is def sum i'll end up trying also ily josh and ur videos are amazing as usual

I just made this, it was so easy and tasted AMAZING thanks joshh!!!❤

This was pretty good! I didn't have the dark vinegar so I used Rice vinegar. I also added a table spoon of Lao gan ma Fried Chili in oil. It was great. I also used liquid aminos in place of the Soy Sauce. Thanks

I've actually never had kung pow chicken before

OK, my favorite order just got into my recipe box! And, yes, I used to think green peppers and zucchini we're part of it...admit here that I absolutely love the zucchini in that sauce, but good to know tradition from improv. Thanks!

5:18 Papa your southern really came out there

This looks fantastic! One way to give the sauce even more flavor is to use honey instead of sugar (2 tbsp honey instead of 2.5 tbsp sugar). This will thicken it even more and give you the gloss Papa's looking for. I also cut the chilis into half so the seeds spill out into the dish and toast further while cooking.

You thought me how to make delicious General Tso chicken (in your other video)! Thank you! Your instructions are awesome! Side note: I use a wok! They're great!

5:27 Me to brother

Every time papa does the cowboy accent, I wonder what a Kent Rollins x Joshua Weissman collab would look like

THANK YOU! I love Kung Pao chicken but I need it less sweet. I have GOT to try this! and just use less sugar!!!!!

*"I LOVE Juicy thighs in my mouth"* Same.

"I love a juicy thigh" A fellow man of culture I see

This is the first time that i cooked a recipe from the internet / youtube without wasting a lot of money and regretting, to not just have gone to a restaurant instead. It tasted better than the kung pao i fell in love with in a restaurant, while costing roughly the same, BUT: Since i have a lot of soy sauce etc remaining, i can cook this recipe again for dirt cheap a few times. I know my english isnt perfect but im just so glad, that a KZfaq recipe worked out for me for once! Thanks Joshua!

Amazing!!!!!! Made it tonight with my husband and it was the best kung pao ever. I'm in Vegas with a lot of Asian restaurants and still the best!!!

2:33 Recipe calls for dark soy sauce and regular soy sauce. Joshy says you can stick with regular soy sauce instead. I've tried making this with regular soy sauce and it's NOT the same. Joshy also says if you don't use the ingredients the recipe has, you'll alter the flavor and he's RIGHT. I've made it with what I had or what I could find in the store and it's not the same. I finally have the dark soy sauce and dark vinegar, hopefully it will come out like Mr. Weissman's recipe..... 🤞🏼🤞🏼

Imagine me going to the grocery store to make this recipe... The seller: Welcome to our store! What can we help you? Me: Ummmm..... Can I have 4g of corn starch please?

I feel like I'm the only person who likes vegetables in (American) Chinese dishes. It's a great opportunity to use up many vegetables before they spoil, even if it adds a lot of prep time for me.

Your B Roll beats are always fire.

Josh your pronunciation hurts my inner Chinese, (It's pronounced "Gōngbǎo") but since this looks heavenly I'll overlook it😘

I totally agree with the technique bit, and since I cook Indian food all day every day, I don't really get any sauces for that (home-cooked Indian food is completely different from the restaurant stuff).

Wok is nice, but you basically need gas for wok to do it's thing. You have those "woks" that have flat bottom, but at that point I would really recommend just getting carbon steel pan with high sides, my personal favorite is mineral B pro, it's nice heavy duty pan that does same thing as cast iron but is more versatile. It's carbon steel, which woks also are, and it has quite high sides and can work as wok for regular home. Overall, if you are looking for set of kitchen pans and pots, all you need is stainless steel 12 inch(30cm) saute pan, 11 inch (28cm) carbon steel pan, sauce pan, 4-5L casserole and stainless steel pot. You could do with just the casserole if you wanted to be more minimalist, I like having both because I can have pasta boiling in the pot, and large amount of sauce in the casserole. I cook a lot and I have had and I have more kitchen stuff, but those are only things I have consistently used over the years, pots and pans I have and are not these items, I sometimes use because I have them, not because I could not use any of the items on the list just as easily. Really only addition I would add is that if you have large family and you want to patch cook something like ragu to freeze/store, get some really large pot, like 7L+. You will save a lot of stress, dish washing and cost if you keep your tools as minimal and multipurpose as possible. Just buy the best you can and you probably never have to buy anything again. Never buy pans smaller than 11 inch because those will have quite limited use, I have done that mistake couple times. Don't make mistake of buying useless stuff and stuff that isn't quality.

That book plug is the future. You will be paid to Do ad reads in regular conversations

Could you do a but healthier series where you also calculate the nutritional info per serving? Not just for this episode, in general

I'm Chinese, and I always think something's wrong with the tenderness of the meat in this dish. But I think you showed us the solution at 2:11. Thanks!!!

‘Man when I’m feeling down I watch you’re videos then u me laugh 👍💯

Did I blush and laugh uncontrollably at the 2:14 mark? Absolutely 😂😊

1$ per serving but you need to spend $75 on the ingredients lol

When Joshua cooks with european prices he might be broke! x)

I've got an ongoing "cooking" playlist of youtube videos and half of them are from this channel lol

Important note here, everything he says is optional definitely is NOT optional if you want it to taste like the "traditional" gong bao chicken. All of that stuff can be bought for under $10 anyways and it lasts forever.

Although I'm watching this as a vegetarian/vegan. xD

“I love juicy thighs in my mouth" , i see you are a man of culture as well 🌚

Amateur cheat tip: after burning my peanuts (cough) and chillies, its far easier to through in some store-bought roasted ones with the chillies at the end. To get the same flavour to the chicken, add a dash of peanut oil and chili oil to the chicken flash-fry

“For auditory discomfort.” “Let’s make that visual discomfort as well..” Legend 😂

I use ur recipe for lesser price n i sell it for higher price in my small fast food stall... I'm starting to make alot of money now... Thnx

Sorry, guy, but you got like $8 worth of chicken in there.

Every time in April Fools he should make a video that’s the polar opposite of the but better series.

Usually in these videos I see comments saying people can't make this for the price Josh is saying he did it. Obviously prices vary by location, but even if you can make it for $2 or even $3 per serving that's still a good price and if you meal plan carefully and overlap the ingredients you have to buy with other meals you're saving more.

“I love juicy thighs in my mouth. Alright?” Josh 2021

"It's not expensive to get a wok" out of curiosity josh, how expensive is a dedicated gas burner+a gas tank specifically for making chinese food especially with limited counter space?

Anyone wanting to make this, be aware! He says specifically to cook the chillies for 20 seconds but just before that he doesn’t mention the peanuts brown super fast. He just says to fry them golden brown but that happens super quick! So just a heads up! Also it comes out bomb so it’s definitely worth pursuing!

Josh has been really harnessing some Cowboy Kent Rollins vibes lately.