BETTER THAN TAKEOUT - Kung Pao Chicken Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Cut the chicken into 1.3 cm cubes and marinate with 1 tsp salt, 1/2 tsp onion powder and 2 tsp Chinese cooking wine.
2. Coat the chicken with 1.5 tbsp cornstarch and 1 egg white, mixing until creamy and velvety, then rest for 20 minutes.
3. Dice 1 tbsp Sichuan peppercorns, cut the dried chilies into short pieces, roughly chop the 4 scallion white pieces, and mince 1 tbsp garlic and 1 tsp ginger.
4. Heat the wok until smoking, add a generous amount of oil and wait until it smokes again.
5. Add the chicken in a single layer and leave it undisturbed until one side is golden, then turn off the heat and remove the chicken.
6. Add a little more oil and 1 tbsp Sichuan broad bean chili paste to the wok and stir over low heat until the oil turns red-orange.
7. Add the garlic, ginger, peppercorns, dried chilies and 2 tbsp brown sugar and stir until the sugar melts.
8. Return the chicken to the wok and add 1 tbsp soy sauce, 1.5 tbsp black vinegar and 1 tsp dark soy sauce, then pour in the cornstarch slurry (2 tsp cornstarch in 1/2 cup water) and stir immediately.
9. When the sauce thickens, add the peanuts and scallions, toss, taste and adjust, then serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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