112 - Kung Pao Chicken

Nancy Chung

By
@tasteecooks

Healthy and delicious


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Rating:
★★★★★ 1 vote
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

Step-By-Step

11 . 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.

22. 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.

33 . 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.

44 . On medium heat, add oil to frying pan. Add chicken and cook partially. Remove chicken and leave the oil in the pan.

55. Using the same oil cook dried chili pepper to infuse the oil with the spice. Do not remove dried chili pepper.

66. Then add shallot, ginger, garlic,cooking wine and partially cooked chicken. Fully cook chicken and set aside.

77. Using the same oil add dried tofu, carrots, celery, ,green pepper, onion. Stir fry till cooked.

88. 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