Kung Pao Chicken Inspired by 'Go Fridge'
Yesterday, I watched the episode of 'Go Fridge' featuring Nana Ouyang, where Chef An made a creative version of Kung Pao Chicken. I tried making it today. Due to the lack of some tools and ingredients at home, I made some adjustments to make it suitable for homemade cooking. The last image shows the recipe I organized based on Chef An's version from the show. Details are as follows: All ingredients are for 2 servings. (1 tablespoon is a standard soup spoon of about 15ml, 1 teaspoon is a spice jar spoon about 5-6ml.) All ingredients and seasonings can be adjusted according to personal preference.
Ingredients
Steps
Remove skin and bones from the chicken drumsticks and cut into bite-sized pieces. Shell the edamame and clean them. Cut broccoli into small florets and wash. Chop the green onions into segments, mince the garlic, and slice the ginger.
Wash the chicken meat and drain the water. Marinate it with egg white, 1 tablespoon starch, 1 teaspoon black vinegar, 1 tablespoon minced garlic, 1 teaspoon Sichuan peppercorns, 1 tablespoon cooking oil, 1 tablespoon dark soy sauce, 3 slices of ginger, and 2 tablespoons soy sauce. Massage the mixture into the chicken until it fully absorbs the marinade.
Blanch the broccoli and edamame separately for 1 minute. Place the edamame on a small baking tray, mix with cooking oil and sea salt. Mix the broccoli with 1 tablespoon Korean BBQ sauce, cooking oil, and sea salt. Place a small piece of butter (about 2g) on each and bake at 200°C for 5 minutes.
Place the marinated chicken in a steamer. Once the steam is coming through, cover and steam for 10 minutes.
Heat cooking oil in a wok. Add the crushed dried chili, minced garlic, ginger slices, 1 teaspoon Sichuan peppercorns, and green onion segments, and stir-fry until aromatic. Add 3 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon ketchup, 3 teaspoons black vinegar, 5g sugar, 1 tablespoon Korean BBQ sauce, 1 tablespoon oyster sauce, 1/2 teaspoon salt, and 150g water. Bring to a boil, then create a slurry with 1 tablespoon starch and water, and thicken the sauce until it has a sticky consistency.
Place the hand-grab pancake in a sandwich maker, fold the edges inward to form a square, and toast until crispy (if you don’t have a sandwich maker, you can use a pan without oil). Cut the crispy pancake into triangles along the diagonal, place the steamed chicken on a plate, arrange the roasted broccoli, then pour the sauce on top. Add the baked edamame and peanuts on top.