Then follow by stir frying the marinated chicken for roughly 1 minute. Next, heat the vegetable oil in the wok or pan over a medium heat and add the dried chillies. Prepare the Kung Pao sauce by adding the light soy sauce, dark soy sauce, vinegar, shaoxing wine, sugar, 4 tsp of cornstarch and 2 tsp of water in a bowl. Once toasted, set aside on a plate to cool down. Stir the peanuts to ensure they toast evenly until they are a light golden brown colour. Next, in a pan, toast the peanuts over a low heat. Then add in the sesame oil, coating the chicken evenly. Follow by adding 2 tsp of water, 2 tsp of cornstarch and mix. Dice the chicken into cubes and put into a bowl. Once you know how to properly cook this dish, you can guarantee yourself a delicious meal that tastes better than what you might order at your local takeaway. To make things as efficient as possible, we recommend preparing and portioning all of the ingredients before you begin to cook. Kung Pao Chicken is naturally a quick and easy to prepare recipe. All of these ingredients combine wonderfully to create a tender dish with hints of crunch with a sweet, sour and spicy taste. Other key ingredients in Kung Pao chicken are deep-fried peanuts and dried chillies. The main component of this dish is the Kung Pao sauce which consists of a blend of classic Chinese cooking condiments including vinegar, light soy sauce, dark soy sauce and of course, shaoxing wine. And so he created the delicacy we now know as Kung Pao Chicken by combining his favourite flavours and ingredients of chicken, chillies and peanuts to create what is now a world famous dish. Apparently this governor loved eating chicken, peanuts and especially spicy flavoured foods. That governor, Ding Baozhen, was known to have a keen interest in cooking and eating. It is believed that the dish was actually created by a governor of the Sichuan province during the Qing Dynasty. The story behind the invention of Kung Pao Chicken is quite interesting. Stir-fry.Originating from the Sichuan province of China, Kung Pao Chicken is a delicious chicken stir-fry dish prepared in a wok or pan. Then add back the side ingredients and sauce. In Chinese we call it “猛火陰油” meng huo yin you.) Stir-fry the chicken until cooked, about 3 minutes. (The second key for having a nonstick iron wok is - hot wok, cool oil. Let it cook without touching it for about 30 seconds. Add 2 tablespoons of vegetable oil to it, and immediately add the chicken. In the same wok, over high heat, and heat it until smoking.Take out the ingredients, and leave the oil in the wok. With the remaining oil in the wok, over medium heat, add in the dried red chili peppers, ginger, garlic, and scallions.Take the Sichuan peppercorns out and discard them. With the remaining oil in the wok, over low heat, add the Sichuan peppercorns and cook until fragrant, 30 seconds.Stir-fry until lightly brown, about 5 minutes. Add 2 tablespoons of vegetable oil and peanuts in it. In the wok, turn to medium-low heat and wait until it’s hot.) The work has a nonstick coating on it now Pour out the oil (After the oil is cooled, you can put the oil in a jar, and store it in a cool place. Then add about 1/2 cup of vegetable oil in it (you can also use other types of high smoking point oil), move it inside the pan a bit, and make sure every part of the wok has a layer of oil on it. * Follow this step if you are using an iron wok, and skip this step if you are using a nonstick pan: To prepare the wok and add a nonstick layer to it, first, turn to high heat until smoking.To make the sauce, in a bowl, add soy sauce, dark soy sauce, yellow wine, Chinkiang vinegar, red chili oil, sugar, salt, white pepper, and cornstarch slurry.It’s a Chinese tenderizing meat technique, also call velveting.) Marinate for 10 minutes. (The egg white and cornstarch slurry are going to make the meat super soft and tender. Then add in the soy sauce, salt, white pepper, egg white, and cornstarch slurry. To marinate the chicken, place the chicken in a large bowl.And it’s about to become yours too.ġ 1/2 pound chicken thighs, cut into 1/2-inch piecesġ tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)ġ tablespoon yellow wine (Huang Jiu) (Could be replaced with other cooking wine)ġ 1/2 tablespoons Chinkiang vinegar (Xiang Cu) (Could be replaced with other black vinegar)ġ teaspoon cornstarch slurry (1 teaspoon cornstarch and 1 teaspoon water)Ĥ tablespoons vegetable oil, for stir-frying, separatedģ stalk scallions, sliced into 1/2 inch pieces, white part Instructions It’s named after Ding Baozhen,Īn Qing Dynasty official. Kung Pao Chicken is a classic Sichuan dish.
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