Kung Pao Chicken by a French Chef! | Chef Jean-Pierre

Well, hello there, friends! Kampow chicken! When's the last time you've seen a French chef doing a kampow chicken? It's delicious! I made it fantastic! Friends, I can't wait to share the recipe with you. Remember, thumbs up if you like the video, subscribe to the channel, and don't forget to ring that bell! Stay tuned, friends! Kampow chicken, coming right now! Okay, friends, I'm going to show you the French version of a kampow chicken. Ha ha ha! It's not really a French version. I use a lot of the traditional ingredients, but I add a few new things. But you're going to have fun, I promise you. First thing we're going to do, friends, is we're going to marinate this chicken for a half hour. It's good if you have the time. If you don't have the time, mix it up and you got it. We're going to put a little bit of oyster sauce. I'm taking a measuring spoon so you get an idea about, you know. This is 12 ounces of chicken. It's a serving for two. So it's easier for me to just do a couple of servings. We're going to put a tablespoon of soy sauce. Then we're going to put a little bit of Shaoxing. Shaoxing wine, Chinese wine. If you don't have it, don't worry about it. Put any kind of wine you want to put in there. It's a little sweet rice wine, or you could put mirin. Mirin is also perfect for this, okay? I'm probably not saying it correctly, but... And we're going to put a little bit of black vinegar. Not easy to find unless you go to an oriental market. So you know what you do? Put some balsamic vinegar in there if you don't have it, and it'll be just fine, my friend. All right? You got to substitute. You know, we're not working in a Chinese restaurant where we have to be traditional. We're cooking for home, so we want to do things. And then we're going to massage this thing. And then we're going to let it do its thing for a good half hour. If you have the time, do it. At least 15 minutes, okay? Mix it up really good. Don't be afraid to massage it. The chicken has been cut very small cubes, about half of an inch at the maximum. And we're going to let it marinate it. And then when we come back, I'm going to show you how I cook it. Okay, friends? We're going to let it do its thing. So I'll be back in a few minutes when it's all ready to go. All right, friends. Half hour. At least up to two hours. The chicken is fine. My pan, I have some, put a vegetable oil, put an avocado oil, a grapeseed oil, high smoke point oil. And whichever oil you want. I'm going to saute the chicken first, and I'm going to remove it, and then I'm going to do the vegetables. So then they have time to cook properly, and we have time to give the chicken a little color, okay? So hot pan. If you don't have a wok, do a fry pan. I have this nonstick wok that I've been using as well. I love it. Use whatever you want, my friend. I have had this one for, I don't know, 15 years. It's wonderful. I take good care of it. And it's perfect for electric stove. For those of you that have an electric stove, it's got a flat bottom. Plus, in the bottom of it, you probably won't be able to see it because if I flip it, but there's a hot plate underneath. So it makes it really, really easy. So I'm going to get that going. I want to put a little. You don't want to put a lot of chicken in there at the same time. Otherwise, you'll end up stewing it, and we don't like to stew it, right? So we want to give it some color, some Maillard reaction a little bit. I know it's nothing to do with Chinese cuisine, but I'm still with this Maillard reaction. I've got to create a little color, a little flavor. I don't care what anybody tells you. It makes a big difference, my friends. So we're going to put, we've got red onion. We've got peppers and zucchini. Those are not traditional. If you go to China, you're not going to get this in there. This is more an American thing. But see, now we're getting some color in the chicken, my friend. You see? We're getting some beautiful color in the chicken. And that's what we want. It smells wonderful already. So this is, I know you're not going to find this in there unless you come in the States. We have some scallion, mostly the white part. I have a little bit of the green. Ginger, I cut it in very, very small julienne. And what I do is I cut a slice. Let me get, I cut a slice of the ginger. See, very thin slices. Well, make it a nice slice, Jean-Pierre. And then what I do is I cut it, and I hope Jack can see it. Can you see it over there? Yeah, you okay? And I cut it in very, very thin julienne, okay? But some people, you can do it with a microplane grater also. Microplane grater will work just fine. Okay, we're getting some nice color, you see? So the microplane grater will work just fine. And then we're going to put some dried chilies, red chili pepper. And those are, the heat, most of the heat, friends, is in the seed. You're good over here, Jack, if I do this? So most of the heat is in the seeds, friends. So we want to remove the seeds. How do you do it? It's very simple. Take a scissors, cut them, and then look, look, look, look, look inside the bowl. You see? You tap them. Look at it. Look at how many seeds it is. Super, super hot, okay? So you want to remove the seeds right there. You don't want it to be too hot. And then you just cut them like that into little pieces. Some people rehydrate them. I find that they have a nice texture if you just cook them like that, okay? So the chicken is going to be good, my friends, okay? This is not all finished. This is just to give it some nice color. We're not going to take it, and we're going to put it right here, okay? And now, my friends, we are going to see. It smells amazing. So we want to put a little bit more of the oil, just a little bit of oil. And we're going to sauté some onion, always number one. Don't forget now. All right, you got the onion in there. I use red onion. Now, red onion, unlike a Spanish onion or a white onion, does not need that much caramelization, okay? So if you have a white onion or a, you definitely need it. Those guys right there, they'd be perfectly fine to cook with other vegetables. They don't need caramelization. Bell peppers, I cut them in small pieces because if they're big pieces, they're never going to cook. Like I say, you don't have them bell peppers, don't put them in. Don't worry about it. I like it when I make this dish to be a complete dish, okay? I don't want to just serve it just with chicken. I got to put some vegetables in there, right? Then we're going to put the ginger in a minute, and we're going to put the garlic in a minute, and we're going to put the scallion in a minute. Now, I'm also going to put, because that's very traditional, Sichuan peppercorn. Now, it's not like a regular peppercorn, friends. If you can't find it, you're not going to find that at a grocery store, friends. You're going to find this at a specialty store. You don't have it, don't worry about it. And don't think you can just replace it with peppercorn because you can't. It's got nothing to do with a regular peppercorn. It's spicy. It's completely different. It's more of a lemony flavor, actually. See, and inside there is a little grain of berries or whatever you want to call it. You don't want that. This is bitter. It's not sandy. It's not a nice texture. What you want is the husk. You see right there, my friends? You want the husk of it. So we put them in right now. It's going to give them a really, really nice flavor. The husk of it is what you want. Don't worry about it. It's still going to be a nice dish, okay? Don't worry about that. We're also going to put the chili peppers in there. And that's going to be a form of rehydrating them. We're going to put our green onion right there. Everything is cooking. I'm on high heat. I'm doing really good. And while that is cooking, friends, we're going to make a sauce, okay? And the sauce, I was supposed to measure everything, but I don't know what happened to my measuring spoon. I think I used it. So let's guess what. We're not doing it with a measuring spoon, but about a couple of tablespoons of the oyster sauce. About one and a half to two tablespoons of soy sauce. The black vinegar. Like I said, you have a grate. Same amount. If you have the black vinegar, great. If you don't have it, use a balsamic vinegar. Shaoxing wine. I know I'm not saying it right. Use whatever. You don't have the wine? Don't worry about it. I'm going to put it in. You're going to say, well, if I don't have anything, I'm not putting anything in. You ought to put something in there, my friends. Okay? And then we're going to put a little bit of toasted sesame oil. This is an amazing flavor, toasted sesame oil. They're not all the same. And we're going to make a little bit of cornstarch slurry that we're going to reserve for later. You know, cornstarch slurry, I got a good tablespoon in there. You see, friends? And also, we're going to put a little bit of honey. Just one tablespoon of honey. You see? Now they don't come out easy. You notice? All right, I think it's time for us to put the flavor in there now, friends. All right? So we got a little bit of ginger. There's a little too much here. Garlic, garlic, garlic, garlic. A little bit of ginger. There's a little too much here. All right? And this is starting to smell marvelous, my friends. You see? Right, Jack? It smells good, doesn't it? Fantastic, see? Peanuts. You can do dry roasted peanuts. Excuse me. Red skin peanuts. Excuse me. We are looking good here, friends. All right, now I'm going to add my chicken. You see? Now we're going to continue cooking all this for a few minutes. And then we're going to add our sauce. And here, my friends, you have a beautiful dish you can serve with rice. It's delicious. In a minute, we're going to save. We got our sauce right there. And I think we're good to go. I hope I'm not forgetting anything. It wouldn't be the first time, eh? We're looking good. Look how beautiful. Look at the color. How gorgeous the chicken is, friends. You see? You see, this is what I want. This is why I did that first. See right there, friends? Very important. The vegetables, we want them to be firm, but not too firm, obviously, right? And we're going to put our sauce here, friends. Now, this dish is not a very saucy dish. In a sense of it, you're going to have a bunch of sauce, but look how beautiful it is. Oh, look at this. Let me tell you, friends. Now, I'm not even going to put cornstarch. I don't need it. I'm good. You see? And this dish is ready. It's ready to eat. It smells amazing. If you were here, my friends, first of all, you'd be very happy because you would eat good. Look at this. This is perfect, you see? And then you can, at the end, you can chop up some peanuts and do it. But look at it. Look how beautiful that is, friends. You see how gorgeous that is? Like I say, serve it with a plate of rice, whatever it is you want, whatever makes you happy, my friends. And this, going to turn the heat off. You see, this was not complicated. All it really took was mise en place. Okay? Mise en place. Everything ready in advance, so it makes it easy. Look how beautiful that is. This is gorgeous. This is a gaucho. I'm going to be in heaven. Oh. Mmm. I love it. Oh, the heat. Friends, I hope you enjoyed. Remember, thumbs up if you like the video. Subscribe to the channel. And don't forget to ring that bell. Thanks for watching. Okay. Oh, it's delicious. It's a little spicy. Mmm. Oh, man. Ah. The chili pepper. Holy s**t. Those chili peppers are hotter than I thought. Holy moly. Ah.