Apr 242020

Kung Pao Chicken

Print Recipe
Kung Pao Chicken
This recipe I originally found at https://www.epicurious.com/recipes/food/views/Kung-Pao-Chicken-51179600
Servings
people
Ingredients
Marinade
Sauce
For Frying
Servings
people
Ingredients
Marinade
Sauce
For Frying
Instructions
Chicken Marinade
  1. In a medium bowl stir together the soy sauce, rice wine & cornstarch paste & mix well
  2. Add the chicken & stir gently to coat
  3. Let stand at room temperature at least 10 minutes
For the Sauce
  1. In another bowl combine balsamic vinegar, soy, hoisin sesame oil, sugar, Sichuan pepper & cornstarch paste.
  2. Stir until sugar is dissolved & set aside
Frying
  1. You may need to put on your exhaust fan nice and HIGH 'cause Stir-frying dried chillies on high heat can get real smokey real fast
  2. Heat a wok or large skillet over high heat, until a bead of water sizzles & evaporates on contact
  3. Add peanut oil to Wok & swirl to coat the base
  4. Add chillies & stir-fry for about 30 seconds, or until the chillies just start to blacken making the oil slightly fragrant
  5. Add the chicken & stir-fry till no longer pink about 2-3 minutes
  6. Add the scallion whites, garlic & ginger, fry for about 30 seconds
  7. Pour in the sauce & mix well to coat all the other ingrediants
  8. Stir in the peanuts & cook for another 1-2 minutes
  9. Transfer to a serving or sizzling plate, sprinkle with scallion greens over & serve with white rice

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