So for the marinade,
we're gonna put in about two tablespoons of light soy sauce
and it is actually saltier.
So do not add salt to your marinade.
Then we're gonna add about two tablespoons
of Chinese rice wine or dry Sherry, either or.
Once you open this, keep it in the fridge.
About one tablespoon of cornstarch.
A little Szechuan pepper in there
and to this mixture we're gonna add a little peanut oil,
high temperature cooking oil.
Any oil that you can see through
will go high enough in temperature
to do high temp cooking as well.
Then we're gonna take two pounds of chicken,
boneless, skinless, mix of light and dark,
all light, all dark, whatever you like.
Two pounds of chicken for four adult portions
into our baggy.
Even if you just throw this
into the plastic food storage bag for a few minutes,
it'll start working on breaking down the chicken.
You can go right ahead on with making dinner.
I do it in the morning or the night before.
All of our veggies for this, you can use anything you want,
I'm just gonna go really simple with some sweet peppers,
some dried chili peppers, some celery, tons of green onion
and ginger and garlic.
For the sauce, we're gonna start
with about three tablespoons of hoisin sauce
or Asian barbecue sauce, Chinese style barbecue sauce.
To that, I'm gonna add some black vinegar, two tablespoons.
A great substitute for this, aged balsamic vinegar.
Then a combination of about one tablespoon each of dark soy,
which is thicker, a little sweeter, not as salty,
the light soy sauce,
sesame oil, toasted sesame oil,
again, after you use it, keep it in the fridge,
about a tablespoon of that and LBS, light brown sugar.
A little light brown sugar.
Mix this together.
I'm gonna brown the chicken.
High temp.
Little bit of peanut oil in the pan.
Throw in our chicken.
I'm gonna brown the chicken.
When we come back, we'll make the stir fry.
I took the brown chicken, boneless, skinless chicken
in the marinade out of the pan.
Now, we're adding the veg.
Celery and bell peppers are going to take a hair longer
than all of the green onions.
I have a large bunch of green onions.
So I put them in first to let them go a minute or two.
You want the vegetables in any stir fry to be tender crisp.
Then we're gonna throw in some Asian chilis,
little bird's eye chilis, Thai chilis, Chinese chili.
The pao comes from these.
Throw those little guys in.
Now we're going to throw in the ginger and garlic.
A couple of inches of ginger root.
For the scallions, the whites and the greens,
just trim off the root, drop them in.
Toss this together some more.
And then my favorite,
and perhaps the dangerous ingredient for me,
dry roasted peanuts.
(audience clapping)
Mm.
Oh my God.
(audience clapping)
Now we're gonna put in the special sauce we made,
you know, the hoisin-based sauce.
I'm gonna let that thicken up a little bit
and we'll slide the chicken back in.
I gotta drop the rice noodles.
Instead of rice I'm making rice noodles.
Flat, wide rice noodles only take two to three minutes tops.
I'm gonna throw these guys in.
Come back, it's extremely exciting.
We're gonna serve up this gorgeous dinner right after this.
(audience clapping)
I'm just saying you ain't getting that
in a little box down do the buffet.
It ain't happening.
So, I took some rice noodles
'cause they cook in two to three minutes.
I dressed them just very plainly
with a little bit of sesame oil
because rice is so glutinous,
it'll stick together.
I pass around a big ol' bowl of the noodles
and that's just a bed for the sauce
and the kung pao chicken.
(moans)
I mean, ridiculous.
Wow.
When you make your own takeout,
you can do it even quicker.
Hey, I live part of the time in New York City.
I swear the last time we ordered takeout
it literally took 45 minutes.
We made this in less time.
You'll feel like a rockstar
when you make a meal like this.
(audience clapping)
Little lime juice and cilantro.
Stick a chopstick in it, it's done.
Boom.
(audience cheering)