Kung Pao Chicken Tender and Silky Chicken Stir Fry
Tuesday, December 17, 2019
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Ingredients
- 1.5 to 2 lb chicken thighs (we did 3 lbs in the video)
- 10-12 dry red chilies (cut into 1 cm pieces)
- 5-6 green onions (cut into 1 cm pieces)
- ½ cup roasted peanuts
- Neutral-flavored cooking oil (e.g. canola, vegetable or peanut oil)
Chicken Marinade:
- 1.5 tbsp light soy sauce
- 1.5 tbsp shaoxing wine
- 1 tbsp chicken powder
- 1 tbsp white pepper
- 2 tbsp cornstarch
- 1.5 tbsp sesame oil
Kung Pao Sauce:
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ¼ cup chicken stock or water
- 2 tbsp light soy sauce
- ¼ cup black vinegar or white vinegar
- ¼ cup sugar
- 1 tbsp dark soy (optional) for color
- Slurry (1 tbsp cornstarch to 2 tbsp water)
Steps:
1) Cut your chicken into cubes.
2) Marinade your chicken with light soy sauce, shaoxing rice wine, chicken bouillon powder, white pepper, cornstarch and sesame oil.
3) Cut your dry red chili peppers into 1 cm pieces.
4) Cut your green onions into 1 cm pieces.
5) Mince garlic and ginger.
6) Flash fry or pan fry your chicken in hot oil.
7) Break apart any chicken sticking together.
8) Remove and set aside.
9) Add oil to a hot wok/pan.
10) Add minced garlic and ginger.
11) Add dry red chili peppers.
12) Add chicken stock or water. This will serve as the base of the sauce.
13) Add light soy sauce, black vinegar, sugar and dark soy sauce. Mix upon adding each seasoning.
14) Add slurry to thicken the sauce. The amount you add is dependent on how thick you'd like the sauce. The ratio to make a slurry is 1 tbsp cornstarch to 2 tbsp water.
15) Let the sauce reduce to your liking. Adjust color and seasonings to your liking.
16) Add the cooked chicken. Mix/toss everything.
17) Add green onions. Mix/toss everything.
18) Add roasted peanuts. Mix/toss everything.
VIDEO