Why White Vinegar (Not Black) Is the Secret to Authentic Takeout Kung Pao Chicken

Jason Farmer breaks down every restaurant secret behind takeout-style Kung Pao Chicken, including how to treat dark vs. white meat differently, why distilled white vinegar beats black vinegar in stir fries, and how to nail the classic sweet-sour-spicy brown sauce at home. A thorough technique guide for anyone who's never been able to replicate their favorite Chinese takeout dish.