Better than a Restaurant Kung Pao Chicken

2 Comments

1. 

   Electrical_Echo8075 3 weeks ago

   6-7 garlic cloves
   1/3 cup ginger
   6 Thai Chillies (break them open and squeeze out seeds)
   1 tbsp crushed schezwan peppercorns
   3 tbsp hoisin
   Soy sauce 3-4 Tablespoons (your taste)
   1/4 cup shaoxing wine
   1/2 -3/4 cup peanuts
   1 Tbsp -1.5 Tbsp sugar

   [ recipe calls for tianjin peppers, their scoville is 50-75 thousand ] Thai Chili works best

   2 cups chicken (8-9 boneless skinless thighs cubed 1 inch pieces)
   5-7 whole green onions
   ( chopped in half separating green side from white. White bottoms split in half lengthwise, and green tops saved for later)

   2-2.5 cups of chopped carrots, celery and broccoli (cauliflower will work in a pinch) that has been boiled in salted water so it retains colour. Vegetables should be slightly firm but feel cooked.

   Chop up chicken (thighs or breast)

   Then in bowl mix chicken with 1 egg white very thoroughly. Then mix more for longer. Now add 1.5 tbsp corn starch. This is velveting, it tenderizes the meat. Now add some oil, it will help keep the chicken from clumping when frying. Put in fridge for 30 minutes at least.

   Turn Stove element to hi (9)
   First toast peanuts in wok without oil, then when toasty place in a bowl off to side. Next add peanut oil, allow to get very hot then add Chillis (cook for 5 seconds).

   Next add Sichuan peppercorns( cook 5 -10 seconds until fragrant.

   Add Chicken allow to get a crust before first flip. Cook until nearly done (will be slightly raw still, but place on a plate off to the side.)

   Now add Shaoxing wine to hot Wok to deglaze. Wait for wine to evaporate then add ginger. Cooking 10-15 seconds,
   Add some soy sauce (3 Tbsp amount).
   Toss in green onion whites, allow to soften
   Add par cooked chicken. Cook for 10 – 20 seconds.
   Add garlic now.
   Chicken should be almost fully cooked at this point, add vegetables.

   Continuously stir to prevent burning.

   Toss in Hoisin mix well, hoisin has sugar which can burn. Do not stop stirring.
   Add peanuts.
   Add remaining sugar and any more hoisin if required. Keep stirring. Be sure chicken is cooked. It should be done as the high heat cooks it very quickly.
   Remove from heat and enjoy.

2. 

   BellaBucchiotti 3 weeks ago

   So good!