How to Prepare Yummy Szechuan Kung Pao Chicken

Szechuan Kung Pao Chicken.

Szechuan Kung Pao Chicken

You can have Szechuan Kung Pao Chicken using 26 ingredients and 4 steps. Here is how you cook it.

Ingredients of Szechuan Kung Pao Chicken

  1. Prepare 350 g of Chicken Meat (thighs preferably, skinless, boneless).
  2. You need of Marinade;.
  3. You need 1 Tbsp of Light Soy Sauce.
  4. It’s 1 Tbsp of Rice Vinegar.
  5. Prepare 2 tsp of Corn Flour.
  6. You need 1 Tbsp of Cooking Oil.
  7. It’s of Pre-Sauce Mix (mix well in a bowl);.
  8. You need 1 Tbsp of Light Soy Sauce.
  9. Prepare 1 Tbsp of Rice Vinegar.
  10. Prepare 1 Tbsp of Sugar.
  11. You need 1 tsp of Chilli Powder (optional).
  12. You need 2 Tbsp of Water.
  13. It’s of Stir Frying;.
  14. Prepare 1 Tbsp of Szechuan Peppercorn.
  15. It’s 12 pc of Dried Chillies (halved, deseed).
  16. It’s 20 g of Ginger (minced).
  17. You need 20 g of Garlic (minced).
  18. It’s 20 g of Spring Onions (white part, finely chopped).
  19. You need as needed of Cooking Oil.
  20. It’s of Thickener (mix well in a small bowl);.
  21. It’s 1 tsp of Corn Flour.
  22. It’s 1 Tbsp of Water.
  23. You need of Other Ingredients;.
  24. It’s 70 g of Toasted Peanuts (1/2 cup).
  25. Prepare as needed of Spring Onion (green part finely chopped, garnish).
  26. You need 1-2 Tbsp of Black Vinegar (Chin Kiang Vinegar).

Szechuan Kung Pao Chicken instructions

  1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes.
  2. CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside..
  3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener..
  4. ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions..

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