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September 19, 2020
How to Stir-Fry Kung Pao Chicken in Iron Woks? CiCi Li - Asian Home Cooking Recipes
CiCi Li - Asian Home Cooking
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Kung Pao Chicken is a classic Sichuan dish. It’s named after Ding Baozhen,
an Qing Dynasty official. It used to be his favorite dish. Kung Pao Chicken is about to become your favorite too.
Recipe: http://cicili.tv/kung-bao-chicken-recipe/
中文影片: https://www.youtube.com/NTDfoodparadise
Serves 2
Prep time: 20 minutes
Cook time: 15 minutes
Chicken and marinade:
1 1/2 pound chicken thighs, cut into 1/2-inch pieces
Dash of soy sauce
Pinch of salt
Pinch of white pepper
1/2 egg white
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)
Sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon yellow wine (Huang Jiu) (Could be replaced with other cooking wine)
1 1/2 tablespoons Chinkiang vinegar (Xiang Cu) (Could be replaced with other black vinegar)
1 tablespoon red chili oil
1 tablespoon sugar
Pinch of salt
Pinch of white pepper
1 1/2 teaspoons cornstarch slurry (1 1/2 teaspoons cornstarch and 1 1/2 teaspoons water)
Side ingredients:
4 tablespoons vegetable oil, for stir-frying, separated
1/4 cup peanuts
1 tablespoon Sichuan peppercorns
10 pieces dried red chili peppers
6 pieces ginger, thinly sliced
3 garlic cloves, thinly sliced
3 stalk scallions, sliced into 1/2 inch pieces, white part
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