Recipe: Perfect Kung Pao ChickenImprove

From Chef Recipes Aljazaer.

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Directions Kung Pao Chicken discount.

Kung Pao Chicken You undertake broiling scorch Kung Pao Chicken proving 24 receipt together with 4 and. Here is how you perform.

modus operandi of Kung Pao Chicken

  1. Prepare 350 g of Chicken Meat (boneless, skinless).
  2. then of Marinade (mix well in a bowl);.
  3. also 1 Tbsp of Soy Sauce.
  4. a little 1 tsp of Vinegar.
  5. give 1 Tbsp of Corn Flour.
  6. a little of Sauce (Mix Well in a bowl);.
  7. add 1/3 cup of Vinegar.
  8. then 1/3 cup of Water.
  9. add 1 Tbsp of Soy Sauce.
  10. add 1 Tbsp of Palm Sugar.
  11. also 1 Tbsp of Chilli Sauce (Lingham's Extra Hot for a true spicy kick).
  12. You need 2 Tbsp of Hoisin Sauce (or Hot Bean Paste).
  13. a little 1 Tbsp of Sesame Oil.
  14. a little of Starch Solution (mix well in a bowl);.
  15. a little 2 Tsp of Tapioca Starch.
  16. You need 1/3 cup of Water.
  17. use of Frying;.
  18. add 20 g of Garlic (finely chopped).
  19. add 20 g of Ginger (finely chopped).
  20. then 8 pc of Dried Chillies (sliced in half).
  21. a little 3 Tbsp of Cooking Oil.
  22. Prepare 100 g of Roasted Peanuts (if you like it, Optional for me).
  23. Prepare 1 Tbsp of Szechuan Peppercorn (optional).
  24. You need 20 g of Spring Onions (chopped, for garnish).

Kung Pao Chicken little by little

  1. Cut the chicken into bite size pieces and marinade it with soy sauce, vinegar and corn flour for 30 minutes..
  2. When ready, heat up 3 Tbsp of Cooking oil and fry the chicken until both sides are brown. Rest and set aside..
  3. In the same wok, fry the garlic, ginger, peanuts, szechuan peppercorn and dried chillies until fragrant (10 seconds). Next add the sauce mixture and mix well. Cover with a lid and cook for a minute. Then, add in the starch solution and reduce the liquid to your desired consistency..
  4. Next, add the chicken and mix everything well. Serve on a plate and garnish with Spring Onions..