112 - Kung Pao Chicken

Nancy Chung

By
@tasteecooks

Healthy and delicious


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Comments:

Serves:

3

Prep:

30 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1 tsp
corn starch mix 1 tsp water
1 lb
chicken breast meat cut 1/2 inch
1 Tbsp
chicken flavor
1 tsp
soy sauce
2 sprig(s)
green onion
6
dry chili remove seeds
1 tsp
ginger
1 can(s)
carrots
1/2
onion
2 tsp
garlic diced
1 tsp
sesame oil
1/2 slice
dry roasted peanuts
1 Tbsp
sugar
1 tsp
rice vinegar
1/2 clove
red onion
1 large
egg
3 Tbsp
cooking wine
3 small
pepper
2 stick
celery root
1 tsp
olive oil
4 small
dried beancurd
1/2 large
red bell pepper dices
1/2 tsp
salt
4 medium
* 4 blocks cut 1/2 inch dried bean curd

Directions Step-By-Step

1
1 . Wash and pat dry chicken breast meat , cut into 1/2 inch small pieces. Combine marinade ingredients; salt, cooking wine, egg white, corn starch mixed with water, and soy sauce mix. Marinate for 20 minutes.
2
2. Sauce Mixture: In a small bowl add 2 tsp corn starch with 1/2 cup water, chicken stock flavor, soy sauce, salt, vinegar, sugar and cooking wine. Mix together and set aside.
3
3 . Prepare ingredients: Take out the seeds of the dried red pepper.Fine chop garlic and ginger. Cut green onion,carrots,celery,red bell pepper and dried bean curd into 1/2 inch pieces.
4
4 . On medium heat, add oil to frying pan. Add chicken and cook partially. Remove chicken and leave the oil in the pan.
5
5. Using the same oil cook dried chili pepper to infuse the oil with the spice. Do not remove dried chili pepper.
6
6. Then add shallot, ginger, garlic,cooking wine and partially cooked chicken. Fully cook chicken and set aside.
7
7. Using the same oil add dried tofu, carrots, celery, ,green pepper, onion. Stir fry till cooked.
8
8. Quickly stir fry ingredients,chicken,dry roasted peanuts and sauce made earlier. Stir fry till sauce coats the ingredients and enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Chinese