Szechuan Kung Pao Chicken.
Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, szechuan kung pao chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Szechuan Kung Pao Chicken is one of the most well liked of current trending meals in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Szechuan Kung Pao Chicken is something that I've loved my entire life. They're nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Szechuan Kung Pao Chicken:
- {Take 350 g of Chicken Meat (thighs preferably, skinless, boneless).
- {Make ready of Marinade;.
- {Prepare 1 Tbsp of Light Soy Sauce.
- {Get 1 Tbsp of Rice Vinegar.
- {Make ready 2 tsp of Corn Flour.
- {Prepare 1 Tbsp of Cooking Oil.
- {Take of Pre-Sauce Mix (mix well in a bowl);.
- {Make ready 1 Tbsp of Light Soy Sauce.
- {Prepare 1 Tbsp of Rice Vinegar.
- {Make ready 1 Tbsp of Sugar.
- {Take 1 tsp of Chilli Powder (optional).
- {Get 2 Tbsp of Water.
- {Get of Stir Frying;.
- {Make ready 1 Tbsp of Szechuan Peppercorn.
- {Get 12 pc of Dried Chillies (halved, deseed).
- {Prepare 20 g of Ginger (minced).
- {Prepare 20 g of Garlic (minced).
- {Make ready 20 g of Spring Onions (white part, finely chopped).
- {Get as needed of Cooking Oil.
- {Get of Thickener (mix well in a small bowl);.
- {Prepare 1 tsp of Corn Flour.
- {Get 1 Tbsp of Water.
- {Prepare of Other Ingredients;.
- {Take 70 g of Toasted Peanuts (1/2 cup).
- {Get as needed of Spring Onion (green part finely chopped, garnish).
- {Prepare 1-2 Tbsp of Black Vinegar (Chin Kiang Vinegar).
Instructions to make Szechuan Kung Pao Chicken:
- 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..
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