Weeknight Kung Pao chicken
Brian Lagerstrom · ♥ 8.9K likes · 298.4K views · 12 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g soy sauce
- 25 g Shaoxing Chinese cooking wine
- 10 g white distilled vinegar
- 20 g brown sugar
- 15 g sesame oil
- 40 g chicken stock
- 3 g cornstarch
- 2–3 g chili flakes
- 350 g chicken
- 100 g celery
- 225 g peppers
- 5 g garlic
- 5 g ginger
- 20 g dried chili de arbol
- 30 g roasted chopped peanuts
Combine the soy sauce, Shaoxing wine, white vinegar, brown sugar, sesame oil, chicken stock, cornstarch and chili flakes and stir until the cornstarch dissolves.
Kung Pao sauce
- salt
In a hot 12 inch pan with a little oil, spread out the diced chicken with a strong pinch of salt and sear five to six minutes until well browned and cooked through, then move it to a bowl.
- 2 tsp oil
Add two teaspoons of oil to the rendered chicken fat, then the celery, peppers and a strong pinch of salt; stir to coat.
Take off the foil, add the dried chilies then the ginger and garlic, stir and cook 30 to 45 seconds until fruity and fragrant.
Add the stir fry sauce; in a hot enough pan it starts simmering hard within three to four seconds.
Keep stir frying and reduce the sauce by about half over another 30 to 45 seconds until it coats everything.