In America, Kung Pao Chicken is sweet and gravy-heavy. But it’s not at all like that in China! Let’s learn to make the tangy Sichuanese version with a recipe from the latest cookbook by The Woks of Life, a popular Chinese food blog based in the U.S. <br /><br />Recipe: https://gt4.life/kungpaochicken <br /><br />Pre-order The Woks Of Life’s cookbook: https://thewoksoflife.com/pre-order-woks-of-life-cookbook/ <br /><br />This is the second episode of a brand new season of “A Basic Chinese Dish,'' where we teach you how to cook classic, simple dishes from China — so easy to make, they’re like learning your ABCDs. <br /><br /><br />Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter<br /><br />00:00 What is Kung Pao Chicken<br />00:50 Ingredients<br />01:02 How to cook it<br />03:49 Meet The Woks of Life<br /><br />If you liked this video, we have more cooking tutorials in our ABCD series:<br /><br /><br />Vegetable and Mushroom Spring Rolls | A Basic Chinese Dish X The Woks of Life<br />https://youtu.be/CFGKriFFMXA <br /><br />Sweet and Sour Pork | A Basic Chinese Dish X Mama Cheung<br />https://youtu.be/cUUjTAPUeqM <br /><br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2 <br />Stay updated on Twitter: http://twitter.com/goldthread2 <br />Join the conversation on Facebook: http://facebook.com/goldthread2 <br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br /><br />Producer: Yoyo Chow<br />Videographer: Cliff Man, Jacky Suen<br />Editor: Ryan Putranto<br />Mastering: Victor Peña <br />Recipe: The Woks Of Life<br /><br /><br />#recipe #howto #KungPaochicken<br />
