Kung Pao Chicken - Old Bone Recipe Replica 1
Followed Old Bone's recipe and made it at home several times. The taste is really great. Made a few modifications based on personal preference.
Ingredients
Steps
Slice scallions and ginger, soak in water
Prepare Kung Pao sauce according to ingredients. Compare color with video and add dark soy sauce for color adjustment
Cut chicken into approximately 1.5cm*1.5cm cubes and set aside
Add salt and white pepper powder to chicken cubes, mix well
Add cooking wine, stir well
Add soy sauce and scallion-ginger water, mix well. Add about half an egg white, mix gently
Finally add appropriate amount of cornstarch, mix well
Finally add appropriate amount of Sichuan pepper oil, mix well. Marinate for at least ten minutes
Add appropriate amount of scallion, ginger, and garlic slices to Kung Pao sauce
Add appropriate amount of cooking oil to the pan, then add Sichuan pepper oil. The amount of oil should be slightly more than usual for stir-frying
Heat oil, add marinated chicken cubes. Let the chicken set first before stirring with spatula
When chicken changes color, stir and add dried chili peppers, stir-fry
Add scallion, ginger, and garlic slices, continue stir-frying
After stir-frying evenly, add paprika powder and chili powder, stir-fry well
The scallion, ginger, and garlic slices in Kung Pao sauce have absorbed the sauce. Add them to the pan first and stir-fry with chicken
Mix the Kung Pao sauce in the bowl with a spoon to prevent sediment at the bottom. Cook for a while then stir-fry evenly
Before serving, drizzle with Sichuan pepper oil, add peanuts (didn't fry this time, pretend there are peanuts) and stir-fry well
Plate and serve