I’m so enjoying the end clips. “Holy shit those chiles are hot”, I’m rolling on the floor laughing. Chef Jean Pierre you make my day😂🥰🇺🇸

@easterisa

Жыл бұрын

Just wait til tomorrow 😅😅😅

@nancyeaton731

Жыл бұрын

I never actually eat those chiles! The Szechuan peppercorns are hot too, but tolerable. A little chili paste would be a good alternative, or just throw the chiles in whole and take them out before serving.

@robertakerman3570

Жыл бұрын

@@nancyeaton731 Dunno how many shades of red that was(count Me in!).

@davidslinn5920

Жыл бұрын

Agreed. So glad they left that in.

@daffyduck9901

Жыл бұрын

​@@nancyeaton731 the hotter the better😮

So great, especially the end 😂! And don’t worry chef - the dish may not be very saucy, but you’re more than saucy enough to make up for it!

@ChefJeanPierre

Жыл бұрын

Thank you so much 😁

When I was a kid in the 70's my Dad was an RN at a nursing home, one of the residents was Chinese born and owned a casual restaurant, he allowed all the staff and their families to eat there once a month on special days set aside solely for us.

@richardcorsillo9819

Жыл бұрын

That must have been the best.

@riat8006

Жыл бұрын

Wow! What a generous man!

@DeWin157

Жыл бұрын

@@richardcorsillo9819 It was Awesome

@DeWin157

Жыл бұрын

@@riat8006 Ralph indeed was, he named his restaurant after himself.

@MsBuffalopoo

Жыл бұрын

If you are allergic to shellfish, as my son is, instead of Oyster Sauce use Miso and Chinese 5 Spice Powder. Not the same but good.

Please do some more Chinese recipes. This was amazing!

Chef Jean-Pierre, there are so many great people giving cooking talks on KZread, but you've become possibly my favorite. I appreciate your long history of deep knowledge, your enthusiasm, and of course your accent. Thank you for enlightening me in so many ways.

With the dried red peppers, I've learned you can cook them whole in the dish and then remove them before serving. This way they impart some heat into the dish and the seeds stay inside the peppers, so it doesn't get very hot. I use them a lot.

@per-henrikpersson1884

Жыл бұрын

I ALLWAYS DO JUST HAT - SO NO PROBLEM. AND PUT THEM IN THE DISH AS LATE AS POSSIBLE. ❤️❤️❤️😁👍

@valvenator

Жыл бұрын

I do the same and so do most Chinese Restaurants, but I still wind up eating the pepper anyway 🥵

@mahwahazet4133

Жыл бұрын

... yes same here😊

You had me at “Well hello there friends, Kung Pao chicken!” 😊

Guy's the best, doesn't matter if he's French, he could probably cook any Chinese dish great. There hasn't been 1 dish I haven't liked by this guy. Great chef with personality, unlike these other drips.

@vonheise

Жыл бұрын

Check out Kent Rollins if you like personality, fun to watch whether you like cowboy cookin' or not.

@dennisl4000

Жыл бұрын

Squash does not belong in this dish. Stir is about crispy vegetables.

@helpfullhand-ub3hc

Жыл бұрын

French man from back in the day

@colekter5940

Жыл бұрын

​@@vonheise i even have his cookbook, but didnt continue to watch once i found JP. JP's lessons are the best. I've tried executing a couple of Rollins' dishes and didnt like them very much. I can change them, of course, to make them shine but thats not what i want from a tutorial. I do like the guy. Just felt like glowing up JP. He's really second to none on this platform.

@colekter5940

Жыл бұрын

I screwed up chef's onion soup and ratatoullie. Ill figure it out eventually. Everything else ive tried that he teaches has been astounding, even if i have to rewrite recipes from the site sometimes lol

I’d like to see your French version of Mexican dishes, please!

@snafu8203

Жыл бұрын

…like mole with chicken, chilaquiles, Mexican rice, refried beans, fish tacos, ceviche, and the various soups, etc.

@spirosmandes4001

Жыл бұрын

"Μake Mexico French Again"

Here's a tip. Before putting the chicken in the wok, flavor the oil with garlic and ginger, for just a few seconds. You don't want to burn it, but you'll use it later. Chinese cooking is all about cooking everything separately and properly and then putting it all together at the end. I watched my wife, who was Chinese, do this many times at light speed, and it was AMAZING!

@kleetus92

Жыл бұрын

Yes, as is velveting the chicken in the marinade first. I have no doubt this recipe would be tasty, but it is definitely Americanized, or... Frenched?

@sidlerm1

Жыл бұрын

​@@kleetus92 I mean, he literally said it

@kevindownes9474

9 ай бұрын

​@@kleetus92 kung pao chicken is entirely Chinese-American to begin with, the authentic "version" would be Szechuan Chicken which is very different

@kleetus92

9 ай бұрын

@@kevindownes9474 interesting, I'm guessing then the Szechuan version is what I'm referring to. Though it strikes me as odd how a dish made in America would have had access to the specific ingredients that were largely not available 50-75+ years ago to find a home in China. Or am I missing something.

My mouth is watering 😍🤤 There really is no other chef anywhere that mixes entertainment and education as naturally as you do, chef

Great video chef! Here are some observations from an old wok warrior. Chinese cooks will often drop the garlic, ginger and chillis together in first for a few seconds, to flavor the oil. Then they add the onions, with a sprinkle of both sugar and salt, followed by the other vegetables, generally in order from longest cooking time, to shortest. Chinese cooks use a ladle to stir the contents of the wok, and they stir constantly!

@ChefJeanPierre

Жыл бұрын

Awesome comment! Thank you! 😊👍

@JTLaser1

Жыл бұрын

Great comment! My family LOVES stir fry and I’ve been cooking it for them for 36 years. I guess i instinctively picked up the method you said, or more likely learned it from Martin Yan or similar and forgot over the decades!

@theoldbigmoose

Жыл бұрын

Neil you are spot on. Exactly how I was taught by a touring Chinese chef at the local community college through the translator. He also called the marinade with cornstarch and a touch of baking soda "the blanket" used to make the protein tender. I was also surprised at the amount of garlic and oil he used. He was not shy with the garlic.

@siongheeleong8078

Жыл бұрын

​@@theoldbigmoose Chinese cooking is rarely shy with garlic. Oftentimes, it is generous with the garlic.

@siongheeleong8078

Жыл бұрын

Usually, you can start with the ginger first in a dry wok for a few seconds. This helps to "wake up" the ginger before adding the vegetable oil and followed by the dried chillies. Once the dried chillies releases its aroma, then only you add in the chopped garlic. This is to avoid burning the chopped garlic as it cooks faster than the ginger and dried chillies.

Saw, watched, listened, went to the store, came home, made Chef's chicken for dinner for my wife. We love it! Thank you!!!

I love watching you Chef ... what a character ... never stop putting out content. I learn something every time I watch you work !

LOLOL!!! Cracking up over here Chef! Love the endings. And it’s not “Onion” for me anymore, it’s “onyo!” I love your channel!!

My husband said that I could make THIS dish AGAIN!!! Not that he didn't love my cooking before, he did, but this time, he said that I have taken my cooking skills to the "ultimate"! Thank you, Chef Jean Pierre!

I still love watching chef JP. My favorite chef hands down.

You made my day happy again! I'm laughing so hard tears are running down my legs!!😂😂😂😂

@heidid5275

Жыл бұрын

Yikes!!! There's an app for that!!! 😂

Awesome teacher. Thank you

That last clip was priceless

This guy is probably old enough to be my grandfather, but he’s still ten times more entertaining than I am. Keep it up!

I'm on a low sodium diet but Chef JP is so good that I've adjusted a bunch of his recipes and just reduced the sodium (much lower soy sauce than standard for example). Now so many of his ideas are required at the holidays and others all year wrong. Several of his soups, chicken pot pie, chicken, roasts, etc. So good!

Oh Chef, you always make my day, you are a BEAUTIFUL human being. Thank you as always!!

French/Italian...cooking Chinese........I LOVE IT

Love it Chef! So much fun to watch. ❤

I'm really glad I found his channel he is very personable and a joy to watch 👍

Onion always number one, unless there's bacon! You didn't say that this time, but no worries, I remembered from your other videos. Thank you so much for these. *EDIT* That bit at the end gave me a chuckle. Yeah, that looked hot. :)

@CeiCie

Жыл бұрын

Lol you mean onyo 🤣

@M1keDaly

Жыл бұрын

@@CeiCie In deed!! :)

@MightytM

Жыл бұрын

Unless there are mushrooms :D

@M1keDaly

Жыл бұрын

@@MightytM Crap, completely forgot about those!

Awesome version! I live in Taiwan and make it quite often. Next time, I’m gonna try yours. Thanks!

@richardcorsillo9819

Жыл бұрын

What are you doing out there, brother? My friends just visited there and LOOOVVEEDD it...actually they got engaged at a tea garden. Send Chef some tea!

I tend to like the long videos with more complicated recipes that Chef decodes into something doable, like the Lobster Bisque video, but this is a quick weeknight meal many busy people can make, and save the Bisque for the weekend, when cooking mostly for the fun of cooking.

Thanks Chef! I really like your mise en place!

Yum! Thanks Chef.

Looks great! Will make it for sure. Thanks again.

Chef Jean-Perre. Whatever you cook will be perfect because of your talent, humor, and your heart are in it. We love you.

Delicious and nutritious! I love that you put in all the veggies.

Could already tell he was going Ti tighten up the sauce at the end with cold butter. I’ve done this in Asian dishes and it works just the same. Amazing

Thanks JP, for all the recipes, and the laughs. Great outro on that one.

Chef Jean you are the best thank you 🙏🙏🙏🙏🙏🙏🙏

I'm going to make this Saturday. Thanks a bunch

I eat Kung pao chicken, prawn and squid fairly regularly, from a local Chinese restaurant. It's a nice meal. I like your version JP, excellent

I think Sherry is also a substitute for the cooking wine.

I'd like to see a show on the pots and pans you use... As someone in the market for cookware, I'd find it as helpful as the how to chop vegetables... Brands, material, ball park prices... Best for gas, best for electric... You could easily make that into a 10-15 minute video, and I think most of your subscribers would enjoy it.

Looks so colorful and delicious

A brave chef. He loves to face challenges. I might try his version with a French “ascent.” It could be very delicious.

Can't wait to try this one out! Thank you, Chef!

Loved this video! I used to measure everything. Food tastes SO much better when you don't. You find that you like a certain ingredient. Just put it in. Don't worry about it.

Thanks again Chef. Always a pleasure watching you. 👍

This looks great! Takeout this weekend for my family! I'll cook in the kitchen and "take out" to the dining room! You're the best thanks for keeping us laughing and educated each week! Yum!

Thank You for your FABULOUS Info. Wonderful Recipe...as ALWAYS!

This is one of my favorite Asian stir fry dishes to make! Love seeing your take, and it gives me comfort knowing that my process is so similar.

Best cooking show ever! ...and the best chef and teacher too 😃😃😃

Amazing video! I love this guy!

Thank you for another wonderful recipe, chef. I've definitely learned that mise en place is imperative to cooking, and I have taken that lesson to heart!

Thanks for your showing

Another great video, thank you!!

Glad you are highlighting some Chinese. Love it

Great job JP. You know your ingredients well. I absolutely love this version! I can see the flavor right through the TV.

My favorite dish!!! Thank you chef

Love the ending Jack! 😂🤣🤣 👍

Love your recipes and try each one all are awesomec

Always amazing

I love this guy.

Great Video Chef! I love Jack's emotocon coming in from the side - nice touch!

My favorite chef!!!

Love the out-takes!! Would be fun to see Jack on camera too!

@E_O_S_

Жыл бұрын

No leave it d way it is

I would love for you to make a "CREPE CAKE" sometime.

Your the A#1 chef, Chef Jean. Outstanding.

I really appreciate and love your enthusiastic approach to food!!! You're a top notch Chef and teacher ☺️

I enjoy your cooking show! And it’s super easy to make it👍🏼merci bcps chef👍🏼

This just proves that french chef can cool ANYTHING!

Looks great Chef J.P.! Another healthy stir-fry to add to the list. Cheers!

You are my culinary instructor! I made a perfect Christmas turkey based off your lesson! Thank you for being so open to share your expertise! And the swirly fingers of satisfaction after you taste is OUMAZIING

@ChefJeanPierre

Жыл бұрын

Thank you 🙏

Delicious!

Love this!

You know it's gonna be spicy when it makes you cough during cooking! Looks Delicious!

Jean-Pierre has free best energy. He can cook anything and I'd love to eat it too

You're such a hoot. I'm gonna try your version. It looks delicious.

Out takes were AWESOME!

Another brilliant dish with a brilliant ending. Well done Jack

YOUR SMILE! TELLS ME HOW GOOD AND SPICY IT IS!!

Looks delicious thanks for sharing this video ❤❤

Love you Chef. I will spend the rest of my cooking days only using your recipes. I've learned more with you than from any other or from books. Come to Denver!

I made your Alfredo Sauce exactly as you said. It was easy and the taste and consistency was amazing! Thanks for making it so easy and such a joy to cook it!!!❤😊

Thank you Chef and team!

Maestro! I will make this tonight, most definitely! Much love to you! I'll be sure to measure carefully!

Chef Jean-Pierre is awesome!

Fabulous.....Kung Pao Chicken. AMAZING! Thank You!

Chef...It looks perfect. Jack...the post-credits scenes are GOLD!

Chef EVERYTHING you make is FANTASTIC...especially when there is BUTTER! God Bless Chef... (Jack you too for the fantastic camera work!)

WORKED AS WAITRESS IN A CHINESE RESTURANT FOR 2 YRS FOR MR SAM WONG!! NEVER SAW A MORE DEDICATED COOK! HE TAUGHT ME SO MUCH!!

Thank you so much for this. I love Kung Pao Chicken!

We go around the world with all your recipes.

Jean this last year I have gotten into cooking like crazy and watched countless KZread channels I dont know why it took so long to find you, you make me laugh my ass off

Love love love your ❤ cooking 😊😊

One of my favorite northern Chinese dishes!

My new favourite channel! I watch one video every night before bed (sometimes two!) Home cooking is one of my favourite past-times. Thanks for taking the time to share all of your knowledge, joyful attitude and fantastic recipes.

@ChefJeanPierre

Жыл бұрын

Awesome! Thank you!😊

Great show thank you. Have a great day

My very favorite take out dish! Thank you for removing the mystery of this, it looks so good! Going shopping for the Asian ingredients, will be a lovely homemade surprise when my Wife comes home from work. ❤️

"'If I don't have anything, I'm not putting anything in.' You gotta put something in, my friends." Watch the video, you'll see the humor in his comment. But, more importantly, there's so much value in Chef JP's remarks as he cooks you can't help but come out a better cook. One example, he regularly announces substitute ingedients to use if you don't have something in the recipe. There's gold in them hills.

Five ⭐️⭐️⭐️⭐️⭐️ for Chef JP (as in Just Perfect). This dish is an all time favorite for me. Can’t wait to try your version. Thanks for the video and please do more Asian style food when you can.

Chef does not miss. That looks awesome