Kung Pao chicken
Souped Up Recipes · ♥ 6.3K likes · 167K views · 5 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp Chinese cooking wine
- 1 tsp dark soy sauce
- ½ tsp white pepper
- ¼ tsp baking powder
- 1 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tsp cornstarch
- 1 tsp white pepper
- ½ tsp salt
- 1 cup dry chilies
- 1 tbsp Sichuan peppercorn
- ½ cup peanuts
- 2 tbsp oil
- 2 tbsp vegetable oil
- 300 g chicken breast
- 2 tsp cornstarch
- salt
Cut about 300 g of chicken breast into half-inch cubes and marinate with Chinese cooking wine, dark soy sauce, 2 tsp cornstarch, white pepper, a pinch of salt and baking soda (said as baking powder); mix well and set aside.
- 2 tsp white sugar
- ¼ cup water
Mix the sauce: light soy sauce, black vinegar, 2 tsp white sugar, cornstarch, white pepper, salt and a quarter cup of water.
Mixing the sauce
Roll the dried chilies to loosen the seeds, remove them, and cut the chilies.
Prepare a cup of green onion, a quarter cup of minced garlic and two tablespoons of minced ginger.
- 1 cup green onion
- ¼ cup minced garlic
- 2 tbsp minced ginger
- oil
Stir fry the peanuts in a little oil until crunchy; set aside.
Add oil to the same wok over maximum heat and cook the chicken 2 minutes, until about 70% done; set aside.
Add more vegetable oil with the garlic, ginger, dried chilies and Sichuan peppercorn; cook 1 minute on high heat.