Kung pao chicken
Binging with Babish · ♥ 70.1K likes · 2.1M views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp Shaoxing vinegar
- 2 tbsp black vinegar
- 1½ tbsp soy sauce
- 1 tsp chicken bullion powder
- 1 tbsp chili bean paste
Combine Shaoxing vinegar, black vinegar, soy sauce, chicken bullion powder and chili bean paste in a small bowl.
- 1½ tbsp granulated sugar
- 2 tsp cornstarch
- ½ tsp kosher salt
Whisk the sugar, cornstarch and salt into the liquids to make the kung pao sauce.
- 2 whole chicken breasts
- 1 whole egg white
- 1 tbsp water
Cut the chicken breasts into chunks and massage with the egg white mixed with water until a thick pasty coating forms.
- 2 tbsp dark soy sauce
- 2 tsp sesame oil
- 2 tsp cornstarch
- ¼ tsp kosher salt
- ¼ tsp ground white pepper
Add dark soy sauce, sesame oil, cornstarch, salt and white pepper, massage again and marinate at room temperature about 20 minutes.
- Tianjin peppers
- scallions
- 4 cloves garlic
- 1 whole fresh ginger
De-seed and chop the dried chilies wearing gloves, slice the scallions, chop the garlic and ginger.
- ⅓ cup peanuts
- ¼ cup Szechuan peppercorns
Heat a half cup of oil in a large wok over high heat until it smokes to season the pan, then pour it off.
- 1½–2 cup oil
Heat one and a half to two cups of oil to almost smoking and fry the peanuts one to two minutes, then strain them out.
Fry the Sichuan peppercorns one to two minutes, then dump and strain, returning the oil to the pan.
Set a fine mesh strainer in a wide deep saucepan next to the wok so everything can be strained and the oil returned as it cooks.
No stage should run longer than 30 seconds and the whole dish should come together in about two minutes.
Fry the chicken in two cups of oil about 30 seconds, then strain it out and return about a half cup of oil to the pan.
Saute the scallions and chilies over maximum heat about 30 seconds, adding a splash more oil if needed.
Add the chicken back, immediately add the kung pao sauce, then the peanuts, and cook about 30 seconds over super high heat.