Kung Pao Chicken (宮保雞丁)
Author: Jeff Kang
Recipe type: Main
Cuisine: Chinese
Serves: 3 ppl
- 1 lb of chicken
- 2 tbsp of beaten egg
- 1 tbsp of corn starch
- 1 tbsp of soy sauce
- 1 tsp of ketchup
- 1 tbsp of corn starch
- 1 tsp of sugar
- 2 tbsp of water
- 1 tbsp of soy sauce
- 1 tbsp of Chinese pepper
- ¼ cup of dried hot pepper
- 3 cloves of garlic
- 2 green onions
- 2 tbsp of peanuts
- 1 tbsp of rice wine
- 1 tbsp of vinegar
- Cube the chicken
- Add egg mix, cornstarch and soy sauce to the chicken, marinate for 15 min
- Mix ketchup, cornstarch and sugar, set aside for later use.
- Deep fry the chicken at 300F for 30 sec. Set aside for later use.
- prepare cutted green onions, smashed garlic
- Add 3 tbsp of oil, slowly fry the Chinese pepper
- Remove the Chinese pepper before it turn completely black
- Add green onions, garlic and dry hot pepper, stir fry at high heat for 1 min
- Add chicken, stir fry at high heat for 1 min
- Add the mixed sauce, stir fry at high heat until it’s mixed well with chicken
- Before removing from heat, add peanuts, add a tsp of vinegar, mix well.
- Ready
Recipe by It's My Dish at https://itsmydish.com/kung-pao-chicken/
3.4.3177