Next, add the chopped peppers and onions to the pan. Remove the cooked chicken from the pan and set aside. Add the prepared chicken, and let it cook for about 4 minutes per side, or until golden-brown and cooked through. Heat 2 tablespoons of olive oil in a large frying pan. Sprinkle with cornstarch, and toss until well-coated. Place your cubed chicken breasts in a bowl. Keep in mind that once everything is prepped, the cooking goes by very quickly! So it’s good to have everything cut and measured before you start. Broth: ⅓ cup chicken broth finishes the sauce.Cornstarch: You’ll need 1 tablespoon of cornstarch to thicken the sauce.Brown Sugar: For a touch of sweetness, add 1.5 tablespoons of brown sugar, or substitute honey or maple syrup.Sesame Oil: I add 2 tablespoons of this fragrant oil to my sauce.Hoisin Sauce: This handy condiment should be available in most stores.Soy Sauce: ¼ cup soy sauce forms the base of the sauce.Ginger: Peel and mince 2 teaspoons’ worth of fresh ginger root.Garlic: Mince several cloves of garlic, enough to make about 2 teaspoons.You’ll need 15 small dried chilies, or less for a milder flavor. Small Dried Chilies: You can find these in many grocery stores.Onion and Bell Peppers: Chop ½ a yellow onion, a green bell pepper, and a red bell pepper into 1-inch chunks.Cornstarch: Adding cornstarch to the chicken gives it a silky-soft texture.Chicken: Trim any excess fat from 1 ½ lbs of chicken breasts, and cut into cubes using a sharp knife.Oil: For stir-frying the ingredients, you can use any type of oil you prefer.The chicken will be ok frozen or refrigerated.Just look at the beautiful ingredients in this list! It’s easy to see why this dish is so healthy and so crave-worthy. If you are planning to velvet and set the chicken aside, do it with water. If you velvet the chicken in oil it is important that you do NOT refrigerate the chicken as it will cause the meat to toughen thus completely defeating the purpose of velveting in the first place. Handful of roasted peanuts (the salted kind is fiġ tablespoon dark vinegar (balsamic will do) NOTESĬopy Szechuan Kung Pao Chicken (Gong Bao Ji Ding) The chicken will be ok frozen or refrigerated. I mean it, be quick! The sugar will burn. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning (that means vinegar, soy etc). Add the chicken, scallion, peanuts and cook for a minute. Add the onions and continue to stir and flip for another minute. Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the oil if you velveted your chicken in water. Heat wok until very hot (until it starts to smoke). Peel the onion and cut into sqaure 1 1/2 inch pieces.Ħ. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain the chicken and reserve, keeping about 2 tablespoons of the oil in the wok (if you used water, you'll need 2 tablespoons of oil to finish the dish).Ĥ. If using water, simmer for about 2 minutes until the chicken turns white. If using oil, after about a minute, flip the chicken and cook for another minute, until white. Stir the chicken to separate, add to the oil or water, and stir again. Heat 2 cups of oil until hot (450F) in the wok or alternatively bring a large pot of water to a boil. Leave to stand for no more than 30 minutes. Mix marinade, lightly beating the egg white and pour over the chicken.
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