Kung Pao chicken 宫保鸡丁 is a Chinese dish that love by everyone.
The Chinese like its spiciness and numbness feeling on the tongue. People in English speaking countries enjoy the unmistakably authentic Chinese flavor, and chefs like it because it is quick and easy to prepare.
This video shows you how to prepare this classic stir-fried dish originated in the Sichuan Province, China.
As of many other stir-fried dishes, you can prepare Kung Pao, chicken in less than half an hour. Stir-Frying only takes less than five minutes.
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RECIPE
Ingredients:
Marinade:
500 g chicken breast meat
5g salt
1/4 teaspoon ground white pepper
1 tablespoon Shaoxing wine
1 tablespoon water
1/2 beaten egg
2 tablespoons cornstarch
1/4 teaspoon dark soy sauce
Sauce:
2 tablespoons light soy sauce
½ tablespoon black vinegar
2 teaspoons sugar
1 tablespoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon cornstarch
2 tablespoons water
Other ingredients:
2 cloves garlic, smashed
20g ginger, cut into thin slices
1 tablespoon Sichuan peppercorn
3 stalk scallion, the white section only
6 dry red chili, cut to about 2 cm length, remove seeds
20 g cashew nuts
Instructions:
1. Toast the Sichuan peppercorns in a frying pan until lightly golden. Transfer to a mortar and pestle, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits. Add 2 tablespoons of cornflour and stir to combine.
2. Cut the chicken into about 1½ cm square cubes, add the cornflour mixture, vegetable oil, and half egg whites. Marinate for 30 minutes.
3. Deep-fry the chicken in vegetable oil over medium heat (about 120 degrees Celcius) for about two minutes until golden. Remove from oil.
4. Place about 2 tablespoons of vegetable oil in a wok or frying pan. Add garlic, ginger, dry chilies and stir-fry over medium heat until aromatic.
5. Add the kung pao sauce to the wok, with a bit of water if it is too dry.
6. Prepare some cornstarch slurry sufficient to thicken the sauce.
7. Add the deep-fried chicken. Coat the chicken evenly with the sauce.
8. Flash fry for ten seconds. Add the roasted cashew nuts. Dish out
Printable recipe and cook's note at:
tasteasianfood.com/kung-pao-c...
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