Szechuan Kung Pao Chicken.
Ingredients of Szechuan Kung Pao Chicken
- Prepare 350 g of Chicken Meat (thighs preferably, skinless, boneless).
- You need of Marinade;.
- You need 1 Tbsp of Light Soy Sauce.
- It’s 1 Tbsp of Rice Vinegar.
- Prepare 2 tsp of Corn Flour.
- You need 1 Tbsp of Cooking Oil.
- It’s of Pre-Sauce Mix (mix well in a bowl);.
- You need 1 Tbsp of Light Soy Sauce.
- Prepare 1 Tbsp of Rice Vinegar.
- Prepare 1 Tbsp of Sugar.
- You need 1 tsp of Chilli Powder (optional).
- You need 2 Tbsp of Water.
- It’s of Stir Frying;.
- Prepare 1 Tbsp of Szechuan Peppercorn.
- It’s 12 pc of Dried Chillies (halved, deseed).
- It’s 20 g of Ginger (minced).
- You need 20 g of Garlic (minced).
- It’s 20 g of Spring Onions (white part, finely chopped).
- You need as needed of Cooking Oil.
- It’s of Thickener (mix well in a small bowl);.
- It’s 1 tsp of Corn Flour.
- It’s 1 Tbsp of Water.
- You need of Other Ingredients;.
- It’s 70 g of Toasted Peanuts (1/2 cup).
- Prepare as needed of Spring Onion (green part finely chopped, garnish).
- You need 1-2 Tbsp of Black Vinegar (Chin Kiang Vinegar).
Szechuan Kung Pao Chicken instructions
- MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes.
- 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..
- 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..
- 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..
