1 Dollar Kung Pao Chicken | But Cheaper

You order delivery Kung Pao chicken for more than 10x the price of this homemade Kung Pao chicken. Don’t worry, I will show you the way.

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Ingredients Needed:

Full Recipe: https://www.joshuaweissman.com/post/1-dollar-kung-pao-chicken-but-cheaper

Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)

Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing

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Comment (650)

  1. interesting challenge idea. How about But Cheaper BUT… it's recorded in the kitchen of one of the crew members. All things that are usually there and are not all used (like salt, spices, etc) doesn't count. that would reflect the difference in ingredients that you would use only a little but you need to buy them whole and probably in a normie kitchen will risk with it spoiling. Also, judging crew's pantry content!

  2. Hey, Josh. What if I don't have gas and having a gas stove is unrealistic for me as I live away from places gas delivery isn't prohibitively expensive and inconvenient? A wok wouldn't work properly without the flames, would it?

  3. You know its not even the price of the wok for me its the fact that you need gas to use it and I unfortunately live in a house where the owner prefers electric. So unless I wanna pay for a whole new stove or my own place im kinda stuck with a frying pan.

  4. Odds are you're not gonna get wok hei at home without a blowtorch. The wok does help but it's not the thing that causes the wok hei. Nice and straightforward vid tho 😀

  5. 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….. 🤞🏼🤞🏼

  6. I’ll literally pay for u to make more but cheapers if u wanna start a subscription service like bro ur saving me money for the rest of my life this is insane to be free

  7. but if you have to buy all the ingredients for each recipe in this series, its more expensive because yeah 1 tsp is 0.30, but buying the container is 5 bucks … x15 ingredients

  8. I've never bought a wok because I have one of those induction stovetops. I always assumed that the wok wouldn't work well on it. Does anyone have experience with that? (P.S. I will not be upgrading because we plan on selling this house and moving out of state eventually, and will upgrade in the new house when the time comes)

  9. SERIOUSLY where do you live where you think $15-$20 for a single serving of kung pao ANYTHING is the average price? wherever it is, it sounds like hell.

    ALSO its just "Sichuan pepper" not "peppercorn" as its not actually a peppercorn, which is a berry of the pepper nigrum family, whereas Sichuan pepper is a flower bud of the Rutaceae family AKA citrus. its more closely related to an orange than to black pepper or even chili's its not even spicy its fragrant, and very citrus like, it makes your mouth tingle, it doesn't make you sweat, its only HALF of the "mala" flavor associated with Sichuan cuisine, the spice comes from the chilis, not the Sichuan pepper.

  10. Got the book…and I love it. A question though. My wife and I have about a 1/2 acre in veggies, a bunch of chickens (eggs and meat), and soft and furry little bunnies (they bbg well!) Your sauces in the book…how well would they can? And maybe–please, please–you could do an episode on canning?

  11. I have the final piece to the | But _____er trifecta: But Faster. For most of your viewers, myself included, I assume that the idea of home cooking is a fanciful yet unrealized idea mainly because a lot of us are in college, have little free time and dont have much background or tools to make some of these awesome dishes you have shown. I think a third segment called But Faster or something along those lines would be a great addition to the But _____er series to show people how to make fast and amazing dishes at home when they dont have much time and popping a microwaveable meal in seems much more convenient.

  12. Just bought the book Josh, just to support your efforts, don't care if the book is good or bad. Hoping it's like a gordon ramsay book But Better !!

  13. So i watch this show since a while, but i must say "But Cheaper" is leying all the time or i was miss a episode where all is sayed how the calculation is. On the delivery price is much more than the food. Please tell us, how much cost your gas and how much you was use, comes on top of the price. How much water you was use to clean all after, how much soap you was use and how is the price of it. This list can go, on and on, for what you pay by the delivery or when you sit in a restaurant. When i see some comments, how bad they value the outsourcing of work, energy and dirty dishes/kitchen. Just sad.


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