using actual szechuan peppercorns is rather difficult.... unless you sift it, and combine with suitable spices in the right proportion, forget any kind of useful result.
I have to admit I felt slightly insulted when I saw the bottle of szechuan sauce. (I expected there'd be a recipe on how to make the sauce. I mean come on, this way ANYONE could make it. You could have given me all that and I wouldn't have needed any instructions, just the ingredients.)
But then I realized that there's alot more likes then dislikes, and that apperently normal people are on average so horrible at cooking that this is actually useful advice to them.
Now mind you I can find the sauce recipe elsewhere, and I'm sure it's very EASY to just use a bottle. And there's nothing wrong with it either. I often use something easy myself.
Just... if you're making a video it seems a bit... cheap to me.
hi, good video. In my chinese course, I was advised nit to stir the meat, but rather let it bbq in the ok then flip it. storing it causes moisture to come out and ends up boiling the meat in its juices, which will make steak tough. I guess with chicken you can get away with it..
hi, a chinese resturant i used to go to make a dish they called 'szechuan chicken' that i'm desperate to recreate! It was strips of crispy deep fried chichen in a sweet, spicey, sticky and glossy red sauce, nothing like the szechuan sauces you buy in supermarkets. Any ideas what it might have been?
Try blending hoisin sauce with sweet chili sauce, and a little hot chili sauce. Add a touch of dark (double) soy to the mix, and then add red food coloring (food coloring is a common additive in restaurant foods).
Add a dash of salt, and a dash of sugar to the mixed sauce. White pepper is also worth adding to it.
Lastly, blend in about a tsp of corn starch blended with two or three tbsp of warm water, and mix it all together over low heat.
Read the whole of the comment before jumping to your misdirected assumptions....
And for your information, i have no problem with gay's, i do have problems with little turds like you who try and turn every sentence into a crusade...... That in my opinion, and seeing as were just chipping in, would suggest that its you that has the problem (probably with your own sexuality) and not me....
Okay, now you got me, when I get home this week end this will be the first I try. I have a wok somewhere in the kitchen..it's about 30 years old and has a good finish to it. I think I'll throw more veggies in and make it a meal....what no Yorkshire pudding yet????
If you want to make a meal of it, Add some chopped onions and peppers. Take a head of lettuce and rip some leave off it. Put some stir fried chicken in a lettuce leaf like a wrap. Eat it with some steamed rice. MMMM. Now you know why I'm fat. If your wok is too past it, you can use a large frying pan.
Thank you so much for the comment. Our videos started because my co video maker and brains behind the operation, Bill, was shut in due to an injury. He is not a cook and I love to cook so we started the video making for people like Bill who don't cook. It has been fun!
Great idea! I have served the chicken with lettuce leaves to make lettuce wraps as an appetizer but the cabbage would be a great cooling flavour and crunchy to go with the spicy chicken. Thanks for the suggestion!
pretty awesome, motivational video! keep up the great work! i prefer to pour the final product over shredded lettuce. the shredded lettuce and/or cabbage gives a good balance of flavor to the final product.
your steps are exactly correct.i know cos im asian . Bt can u teach a recipe that doesnt have ready-made sauce? lol . Szechuan chicken will taste nicer and more original if u put whole pieces of dried chilli as u fry.
If they are skinned, I don't know about the leaner. I just find the dark meat stands up to the spicy better but we all like it different! Thanks for the comment.
You have absolutely no idea how Szechuan chicken is supposed to taste, or what goes in it.
Awful video!
momothebored 1 month ago
love this!:D yummy recipe
helworm11 2 months ago
using actual szechuan peppercorns is rather difficult.... unless you sift it, and combine with suitable spices in the right proportion, forget any kind of useful result.
i'd call this... chicken with supermarket sauce.
thats why i came here.
to see it done properly.
i guess not.
TheDarwiniser 4 months ago
I watched this so learn how to pronounce Szechuan lol.
bledevik 5 months ago
yay to westernized 'chinese' food!
holkn 6 months ago 2
I have to admit I felt slightly insulted when I saw the bottle of szechuan sauce. (I expected there'd be a recipe on how to make the sauce. I mean come on, this way ANYONE could make it. You could have given me all that and I wouldn't have needed any instructions, just the ingredients.)
But then I realized that there's alot more likes then dislikes, and that apperently normal people are on average so horrible at cooking that this is actually useful advice to them.
Which mind you explains alot.
TheSkunkCat 6 months ago
@TheSkunkCat
Now mind you I can find the sauce recipe elsewhere, and I'm sure it's very EASY to just use a bottle. And there's nothing wrong with it either. I often use something easy myself.
Just... if you're making a video it seems a bit... cheap to me.
TheSkunkCat 6 months ago
Good recipe and some very good music In the background,nice.
chronomax1 7 months ago
Fine dining lol, out of a bottle. good job
xaronian 7 months ago
He must cook really good food. He eats it all.
lesleyhenriquez 7 months ago
hi, good video. In my chinese course, I was advised nit to stir the meat, but rather let it bbq in the ok then flip it. storing it causes moisture to come out and ends up boiling the meat in its juices, which will make steak tough. I guess with chicken you can get away with it..
peterj76 8 months ago
You have learned many styles of cusine. I am impressed!
eajinabi 9 months ago
thank you for the reciepe//reciepe///receipt////thx 4 the movie??!!
1chichimec1 9 months ago
@1chichimec1 Thanks for commenting!
treasurer6 8 months ago
@1chichimec1 Thanks for posting!
treasurer6 8 months ago
I never trust skinny chefs. THIS GUY MUST BE THE REAL DEAL!
googIed 10 months ago
Great video, nice and easy explanation!
awhansen01 11 months ago
@awhansen01 Thanks
treasurer6 11 months ago
I had Szechuan prawns from my local Chinese takeaway. It was with bamboo shoots and waterchesnuts, and it was delicious.
tyebillion 11 months ago
@tyebillion Have some fun. Try copying it at home!
treasurer6 11 months ago
dude id eat that all to my self for an appetiser !!
jackisdacrac 1 year ago
wow that looks SO GOOD im going to use red peppers and green peppers with onions in this.
pinkpastelhearts 1 year ago
Dude you need to do some serious situps or something cause DAMN!
HiralShah00 1 year ago
More than a feeling? :)
codyjosephcopeland 1 year ago
You have an awsome beer belly!!
RPGclassics 2 years ago 12
Thanks, I've spent years working on it.
treasurer6 2 years ago 26
my grandpa has one and i cant see him without it and he doesnt even drink beer you can get them from drinking too much water too so he tells me
visweetaddie 1 year ago
@RPGclassics
lol yeah his beer belly has a perfect shape :o
en3rgieboy 1 year ago
hi, a chinese resturant i used to go to make a dish they called 'szechuan chicken' that i'm desperate to recreate! It was strips of crispy deep fried chichen in a sweet, spicey, sticky and glossy red sauce, nothing like the szechuan sauces you buy in supermarkets. Any ideas what it might have been?
furstyferret81 2 years ago
Try blending hoisin sauce with sweet chili sauce, and a little hot chili sauce. Add a touch of dark (double) soy to the mix, and then add red food coloring (food coloring is a common additive in restaurant foods).
Add a dash of salt, and a dash of sugar to the mixed sauce. White pepper is also worth adding to it.
Lastly, blend in about a tsp of corn starch blended with two or three tbsp of warm water, and mix it all together over low heat.
SororThothma 2 years ago
well done . looks tasty. thanks
bill00724 2 years ago
thanks for the video : )
Dangles1337 2 years ago
Thanks for commenting!
treasurer6 2 years ago
mmmmmnnnn this looks good i just ordered this from my chinese delivery shop cant wait for it too arive yummy!!!!
cyberduhh 2 years ago
I f***ing love watching your vid lads.
I still suspect your both lovers though...
Peace lol.
wishywashy2016 2 years ago
why would that be a bad thing? arnt they allowed in your book?.
Iainaplin 2 years ago
Whats the fuck's it got to do with you....?
Read the whole of the comment before jumping to your misdirected assumptions....
And for your information, i have no problem with gay's, i do have problems with little turds like you who try and turn every sentence into a crusade...... That in my opinion, and seeing as were just chipping in, would suggest that its you that has the problem (probably with your own sexuality) and not me....
wishywashy2016 2 years ago
Comment removed
wishywashy2016 2 years ago
The chef is married. His wife is in the clam chowder episode.
TheaterGeek2007 2 years ago
wow your beer belly is amazing!
reeffeeder 2 years ago
Okay, now you got me, when I get home this week end this will be the first I try. I have a wok somewhere in the kitchen..it's about 30 years old and has a good finish to it. I think I'll throw more veggies in and make it a meal....what no Yorkshire pudding yet????
daytodaylife 3 years ago
If you want to make a meal of it, Add some chopped onions and peppers. Take a head of lettuce and rip some leave off it. Put some stir fried chicken in a lettuce leaf like a wrap. Eat it with some steamed rice. MMMM. Now you know why I'm fat. If your wok is too past it, you can use a large frying pan.
treasurer6 3 years ago
looks real easy, thanks for posting this video :)
bucuracak 3 years ago
Good work, it's good fun watching your videos - the wine in the begining was a nice touchh as well. Keep it up. Food need not be complex.
kevinjamesus86 3 years ago
Thank you so much for the comment. Our videos started because my co video maker and brains behind the operation, Bill, was shut in due to an injury. He is not a cook and I love to cook so we started the video making for people like Bill who don't cook. It has been fun!
treasurer6 3 years ago
It sure has! David is a great cook, I'm not, but we're having fun.
Bill625 3 years ago
Trust me, you could do a lot better than a fat old relic like me.
treasurer6 3 years ago
Great idea! I have served the chicken with lettuce leaves to make lettuce wraps as an appetizer but the cabbage would be a great cooling flavour and crunchy to go with the spicy chicken. Thanks for the suggestion!
treasurer6 3 years ago
pretty awesome, motivational video! keep up the great work! i prefer to pour the final product over shredded lettuce. the shredded lettuce and/or cabbage gives a good balance of flavor to the final product.
SacSceneVideos 3 years ago
your steps are exactly correct.i know cos im asian . Bt can u teach a recipe that doesnt have ready-made sauce? lol . Szechuan chicken will taste nicer and more original if u put whole pieces of dried chilli as u fry.
mannnda614 3 years ago
I'd say you should have used chicken breasts, it's leaner, and it cooks faster.
darthjinstu 4 years ago
If they are skinned, I don't know about the leaner. I just find the dark meat stands up to the spicy better but we all like it different! Thanks for the comment.
treasurer6 4 years ago
yummy
sifigrasshopper 4 years ago
internal application of wine rofl... that was cool....
you need aomething like a jerry cam so you don't have that bottom of the room video
saberj2x 4 years ago 3
cool!
kairi990 4 years ago