(Essence Edition) Explosively Delicious Kung Pao Chicken (Key Points Explained)
The scorching summer makes it hard to decide what to eat. Try this dish🙃🙃 Spicy, sour, sweet, and crispy—perfect with rice or drinks~
Ingredients
Steps
Thaw, wash, and dice the chicken breast.
Marinate the chicken to make it tender. Add: Tenderizer - 2 spoons Salt - 1 spoon Light soy sauce - 2 spoons Cooking wine - 1 spoon Mix well and set aside.
Prepare the side ingredients: Dice one section of cucumber. Dice half a carrot. Dice half a green onion. Dice one stalk of celery. Plate and set aside.
Dice 3 cloves of garlic. Dice half a root of young ginger. Add 2 spoons of Sichuan peppercorns. Plate and set aside.
Cut 10-20 dried chili peppers into sections and set aside.
Heat oil in a pan over low heat. Add 1/3 bowl of peanuts and stir-fry until fragrant (until slightly toasted).
Watch the heat carefully and be patient. Remove from the pan once done.
Add some oil to the pan. Add the chicken breast to cold oil. Turn to medium heat. Stir-fry until slightly dry.
Remove from the pan and set aside.
Prepare the seasoning sauce: Salt - 2 spoons Chicken essence - 1 spoon Oyster sauce - 1 spoon Sugar - 1 spoon MSG - 1 spoon
Cornstarch - 3 spoons
Add: Water - 3 spoons Light soy sauce - 3 spoons Aged vinegar - 3 spoons Mix well and set aside.
Heat oil in a pan until lightly smoking, then turn to low heat for 10 seconds. Add ginger and garlic to absorb heat.
Add Sichuan peppercorns.
Add dried chili peppers. Stir-fry over low heat until fragrant and red oil appears (optional: add some chili bean paste).
Add the diced chicken and mix well. Turn to high heat. Stir-fry for 5 seconds. Turn to low heat.
Add the peanuts. Turn to high heat. Stir-fry for 8 seconds.
Add the diced carrots. Stir-fry for 8 seconds.
Add the diced cucumber and celery. Stir-fry for 5 seconds. Turn to low heat.
Pour in the seasoning sauce. Turn to high heat and stir-fry for 10 seconds to thicken the sauce.
Plate and serve.