Kung Pao Chicken
Ingredients
Igredients:
- 300 g Chicken breasts
For the marinade:
- 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine: https://amzn.to/2RW4KWG]
- 1 tsp of dark soy sauce [Kimlan Dark Soy Sauce: https://amzn.to/2SsH3pj]
- 2 tsp of cornstarch
- 1/2 tsp of white pepper [Amazon Link: https://amzn.to/2C9Mp3H]
- 1/4 tsp of salt
- 1/4 tsp of baking soda (not baking powder, sorry for the mistake in the video)
For the sauce:
- 1 tbsp of light soy sauce
- 1 tbsp of black vinegar
- 2 tsp of white sugar
- 1 tsp of corn starch
- 1 tsp of white pepper
- 1/4 cup of water or chicken stock
- 1/2 tsp of salt
Other ingredients:
- 1 cup of dry chili pepper [Amazon Link: https://amzn.to/2QVabbw]
- 1 tbsp of Sichuan peppercorns (toasted and ground) [Amazon Link: https://amzn.to/2QQzhbA]
- 1/2 cup of peanuts (toasted)
- 1 cup of green onion (cut into half inch pieces)
- 1/4 cup of minced garlic, it is about 8 cloves
- 2 tbsp of minced ginger
Directions
How to cook it:
- Marinate the chicken for 30 minutes
- During this time make the sauce
- Add 2 tbsp of vegetable oil in the wok. Turn the heat to maximum. - Cook the chicken for 2 minutes, it should be about 70% done. Set it aside.
- Add 2 tbsp of oil, and the garlic, ginger, dry chilies Sichuan peppercorn. Cook it on high heat for 1 minute until fragrant.
- Add in the sauce we made before. Stir it well. When it comes to a boil, the sauce will start getting thick. You can add your chicken, cook it for 2 minutes.
- Add the green onion and the peanuts. Combine well. Turn off the heat. Put it on the plate to serve!
Note:
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