Give the ingredients a good mix.Ĭontinue cooking for another 1-2 minutes until the sauce has thickened and your Kung Pao Chicken is done! I love serving this with a freshly steamed bowl of rice. Add back the peanuts and finally your scallions. Work quickly to mix the sauce together to evenly coat all the ingredients in the pan. Once the aromatics are fragrant, add back the chicken along with the sauce. Next, over medium high heat, saute the garlic, red chilis and ground sichuan peppercorn for a few seconds until fragrant. Remove the chicken and leave the excess oil to sauté the garlic and the remainder of the aromatics. Velvet the chicken pieces for 4-5 minutes until they are cooked through and golden brown. Velvet the Chicken in Neutral OilĪfter the chicken is marinated, and the peanuts are removed, heat about 3 tbsp of neutral oil (I always prefer avocado oil) over high heat until smoking. Remove them from the wok and set them aside. Next, fry the peanuts in a tablespoon of oil over medium heat for about 1-2 minutes or until golden browned. I always like to premix my sauce to have it ready to go during the fast cooking process. Next, mix the sauce by combining chicken broth ( I always use Kettle & Fire – get 20% off your order when you use code CJPINS!), light & dark soy sauce, rice vinegar, shaoxing wine, sugar, cornstarch, and msg. Mix well with your hands and let marinate for at least 20 minutes. Next, place the sliced chicken into a bowl with light & dark soy sauce, white pepper, salt, shaoxing wine, neutral oil and cornstarch. Cut the chicken into uniform pieces so they cook evenly in the pan or wok. The first step in making this recipe is cutting the chicken into 1″ pieces. Kung Pao Chicken: Recipe Instructions Cut the Chicken If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock! I find that the flavor profile does not usually go with the dish. My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. Because I use these two ingredients at 1:1 ratio and there are so few ingredients in the sauce, there is not a substitute I can recommend □ Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. I like to use chicken thigh in this recipe but if you prefer chicken breast, feel free to substitute here!
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