Hi, I am Marie. Today, we’re going to make szechuan kung pao chicken recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Szechuan Kung Pao Chicken Recipe
Szechuan Kung Pao Chicken is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Szechuan Kung Pao Chicken is something that I’ve loved my entire life. They are fine and they look fantastic.
To bewith this recipe, we must first prepare a few ingredients. 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:
- Make ready 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Take Marinade;
- Make ready 1 Tbsp Light Soy Sauce
- Prepare 1 Tbsp Rice Vinegar
- Prepare 2 tsp Corn Flour
- Take 1 Tbsp Cooking Oil
- Make ready Pre-Sauce Mix (mix well in a bowl);
- Prepare 1 Tbsp Light Soy Sauce
- Make ready 1 Tbsp Rice Vinegar
- Get 1 Tbsp Sugar
- Take 1 tsp Chilli Powder (optional)
- Take 2 Tbsp Water
- Take Stir Frying;
- Get 1 Tbsp Szechuan Peppercorn
- Get 12 pc Dried Chillies (halved, deseed)
- Make ready 20 g ger (minced)
- Prepare 20 g Garlic (minced)
- Take 20 g Spring Onions (white part, finely chopped)
- Take as needed Cooking Oil
- Make ready Thickener (mix well in a small bowl);
- Make ready 1 tsp Corn Flour
- Take 1 Tbsp Water
- Take Other Ingredients;
- Get 70 g Toasted Peanuts (1/2 cup)
- Get as needed Spring Onion (green part finely chopped, garnish)
- Get 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
Steps 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, ger 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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