Kung Pao chicken

作者： SnS_kitchen

Credit: 更怯了

用料

• Chicken thigh 400g
• Salt 2g
• MSG Pinch (Optional)
• Cooking wine 40mL
• Corn starch 2 tablespoons
• Kung pao sauce:
• White sugar 4 tablespoons
• Vinegar 3 tablespoons
• Salt 1/4 tablespoons
• MSG Pinch
• Cooking wine 2 tablespoons
• Light soy sauce 0.5 tablespoon
• Fried peanuts 100g
• Dried red pepper 4
• Welsh onion/Green Chinese onion 1 plant
• Starch in water 40mL
• Chili powder 10g
• Sichuan peppercorn To your preference

Kung Pao chicken的做法步骤

步骤 1

Cut thighs to cubes in thumb size

步骤 2

Marinate per 400g thighs with 2g salt and 40mL cooking wine. MSG is optional in this step. Add two tablespoons of corn starch and mix thoroughly. Put still for 1.5-2 hours (you could choose to leave it in fridge).

步骤 3

Make Kung Pao sauce: 4 tablespoons of sugar, 3 tablespoons of vinegar, 1/4 tablespoons of salt, a pinch of granulated chicken flavor soup base mix (ji1jing1), a pinch of MSG, 2 tablespoons of cooking wine, and 1/2 tablespoons of light soy sauce.

步骤 4

Cut Welsh onion into thumb size

步骤 5

Heat up the wok and add oil. Add Sichuan peppercorn and dried red pepper and stir fry them until you can smell the fragrance.

步骤 6

Add marinated chicken and keep stir frying.

步骤 7

When it’s 80% cooked, add chili powder and keep stir frying.

步骤 8

Add Kung Pao sauce and keep star frying.

步骤 9

Add starch in water (mix same volume of starch and water and to make starch in water. NOTE: Starch is insoluble in water so you need to stir it from time to time)

步骤 10

When the starch turns transparent, add Welsh onion and fried peanuts and keep stir frying. Plate them when the onion is cooked.

菜谱创建时间：2025-01-13 02:31:33