Kung Pao Chicken.
You can have Kung Pao Chicken using 18 ingredients and 13 steps. Here is how you cook it.
Ingredients of Kung Pao Chicken
- It's of Rice.
- You need of Boneless chicken.
- It's 1 of egg white.
- Prepare 1 tsp of salt.
- You need 1/2 tsp of onion powder.
- It's 2 tsp of Chinese cooking wine.
- It's 3 tbsp of cornflour.
- It's 1 tbsp of Sichuan peppercorns.
- It's Handful of red chillies.
- It's 4 of spring onions.
- You need 1 tbsp of garlic.
- It's 1 tsp of ginger.
- It's 1 tbsp of dou ban jiang (broad bean paste in chili oil).
- Prepare 2 tbsp of brown sugar.
- Prepare 1 tbsp of light soy sauce.
- It's 2 tbsp of Chinese black vinegar (or balsamic vinegar).
- It's 1 tsp of dark soy sauce.
- You need 1/3 cup of toasted peanuts.
Kung Pao Chicken step by step
- Dice the chicken and place into a mixing bowl.
- Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins.
- Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain.
- Roughly chop the red chillies.
- Chop the spring onions, garlic and ginger.
- Chop through the broadbean paste to release flavour.
- Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside.
- Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted.
- Return the chicken to the wok and continue to mix until all chicken is coated.
- Cook rice in salted water in a separate pot.
- To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well.
- Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste.
- Serve alongside rice and top with spring onion greens.
