Non-Spicy Kung Pao Chicken Recipe (酱爆鸡丁)

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. In a bowl, combine 1/2 cup water, the diced green scallion part, 2 tbsp diced ginger and 3 tbsp Chinese cooking wine. Rub the aromatics for a few minutes, then strain. Keep the white scallion part aside.
2. Take 3.5 tbsp of the strained liquid and mix it with 3 tbsp cornstarch and 1/3 tsp salt. Keep the remaining liquid for the sauce.
3. Cut the chicken into bite-size pieces, coat with the cornstarch mixture, massage for 5 minutes, then rest for 20 minutes.
4. Make the sauce: stir 1/2 tbsp soy sauce, 1 tbsp sweet bean paste, 2.5 tbsp soybean paste and 1 tsp sugar into the remaining liquid. Set aside.
5. On low heat, warm about 3 tbsp oil in a wok. Add the 3/4 cup nuts and stir for a couple of minutes until crunchy. Remove the nuts and leave the oil in the wok.
6. Raise the heat to high, add the chicken and stir for a few minutes until it is half cooked. Remove and set aside.
7. Lower the heat. Pour the sauce into the wok and stir for a few minutes. Add the sliced garlic, sliced ginger and reserved white scallion, and stir until fragrant.
8. Return the toasted nuts and chicken to the wok. Stir for a couple of minutes until the chicken is fully coated with sauce.

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

More recipes with

GarlicGingerScallionChickenPecanSoybean