How to Stir-Fry Kung Pao Chicken in Iron Woks? CiCi Li - Asian Home Cooking Recipes

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 Stay in touch with CiCi: http://www.cicili.tv https://www.facebook.com/cicili http://twitter.com/cicili http://instagram.com/cicili.tv Click to Subscribe https://www.youtube.com/cicili?sub_confirmation=1 #CiCiLi #AsianHomeCookingRecipes #KungBaoChicken © All Rights Reserved.