@djimi..arnimi:

@arnimi. bes
@arnimi. bes
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Monday 10 August 2026 10:51:05 GMT
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wardougou___boss
₩ãřađøuģøû__boss :
toujours c'est nous les 1er élèves comado c'est pas facile 😂✌️ghht🥰🥰🥰
2026-08-10 11:00:07
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Other Videos

Who else loves a good Kung Pao Chicken that’s actually spicy? 🥵  This Kung Pao Chicken  recipe tastes just like my dad’s and you won’t regret making this one!  ➡️ Recipe: Kung Pao Chicken * 1 medium onion, large diced * 1 red bell pepper, large diced * 1 green bell pepper, large diced  * 3 celery stalks, large diced  * 2 small carrots, large diced  * 5 ounce water chestnuts, drained and thinly sliced * 4-5 garlic cloves, finely minced  * 10-15 dried chili peppers, or to taste * 1/2 cup roasted unsalted peanuts * Cooking oil Chicken— * 1 lb chicken breast or thigh, thinly sliced  * 1 tbsp soy sauce  * 1 tbsp dark soy sauce, optional * 1/4 tsp white or black pepper * 1/8 tsp baking soda  Sauce—  * 3 tbsp shaoxing wine or mirin  * 2 tbsp oyster sauce  * 2 tbsp distilled vinegar  * 1 1/2 tbsp soy sauce  * 1 tbsp sambal chili paste  * 1 tsp sugar  * 1 tsp chicken bouillon  Slurry— * 1 tbsp cornstarch + 2 tbsp water  (mixed well) 1. Marinade chicken with baking soda, soy sauce, dark soy sauce, and white pepper. Set aside for at least 15 minutes. 2. In a small bowl, combine shaoxing wine, oyster sauce, vinegar, soy sauce, chili paste, sugar, and chicken bouillon. Mix well and set aside. 3. In a large wok, heat oil. Then sauté garlic for 30 seconds. Add marinated chicken and cook through. About 6-8 minutes. Remove from the wok.  4. Reheat the pan with more oil than sauté onions and dried chili peppers until onions are lightly translucent. Add in all of the vegetables and water chestnuts. Sauté for 2 to 3 minutes. 5. Add the chicken into the wok, along with the sauce. Cook for another 3 to 4 minutes or until sauce is boiling. Add in cornstarch slurry and stir immediately to thicken. Ensure the vegetables still have a slight bite to them. 6. Add roasted peanuts and toss together. Serve and enjoy!  #kungpaochicken #chinesefood #EasyRecipe #takeoutfood #asianfood #chickenrecipe
Who else loves a good Kung Pao Chicken that’s actually spicy? 🥵 This Kung Pao Chicken recipe tastes just like my dad’s and you won’t regret making this one! ➡️ Recipe: Kung Pao Chicken * 1 medium onion, large diced * 1 red bell pepper, large diced * 1 green bell pepper, large diced * 3 celery stalks, large diced * 2 small carrots, large diced * 5 ounce water chestnuts, drained and thinly sliced * 4-5 garlic cloves, finely minced * 10-15 dried chili peppers, or to taste * 1/2 cup roasted unsalted peanuts * Cooking oil Chicken— * 1 lb chicken breast or thigh, thinly sliced * 1 tbsp soy sauce * 1 tbsp dark soy sauce, optional * 1/4 tsp white or black pepper * 1/8 tsp baking soda Sauce— * 3 tbsp shaoxing wine or mirin * 2 tbsp oyster sauce * 2 tbsp distilled vinegar * 1 1/2 tbsp soy sauce * 1 tbsp sambal chili paste * 1 tsp sugar * 1 tsp chicken bouillon Slurry— * 1 tbsp cornstarch + 2 tbsp water (mixed well) 1. Marinade chicken with baking soda, soy sauce, dark soy sauce, and white pepper. Set aside for at least 15 minutes. 2. In a small bowl, combine shaoxing wine, oyster sauce, vinegar, soy sauce, chili paste, sugar, and chicken bouillon. Mix well and set aside. 3. In a large wok, heat oil. Then sauté garlic for 30 seconds. Add marinated chicken and cook through. About 6-8 minutes. Remove from the wok. 4. Reheat the pan with more oil than sauté onions and dried chili peppers until onions are lightly translucent. Add in all of the vegetables and water chestnuts. Sauté for 2 to 3 minutes. 5. Add the chicken into the wok, along with the sauce. Cook for another 3 to 4 minutes or until sauce is boiling. Add in cornstarch slurry and stir immediately to thicken. Ensure the vegetables still have a slight bite to them. 6. Add roasted peanuts and toss together. Serve and enjoy! #kungpaochicken #chinesefood #EasyRecipe #takeoutfood #asianfood #chickenrecipe

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