This Kung Pao Chicken has deep umami tastes from a perfectly balanced All-Purpose Chinese Stir Fry Brown Sauce, making it healthier than our favorite takeout. Ready in under 30 minutes!
Ingredient
Velveting Chicken (Marinade)– 400 g chicken sliced thin against grain– 1/2 tsp salt– 1 tsp Chinese Cooking Wine Xiao Xing– 1 tbsp cornstarch– 1/2 cup waterStir-Fry Sauce– 2 tbsp Soy Sauce– 2 tbsp Oyster Sauce– 1 tbsp Chinese Cooking Wine– 1 tbsp Chinese Black Vinegar– 1 tbsp Cornstarch– 1 tsp Pepper ground– 1 tsp Sesame Oil
Ingredient
For Stir-Frying– 2 tbsp Oil– 4 tbsp Peanut– 2 red chilies dry– 1/2 tsp White Pepper Ground– 1 cup Onion chopped– 1 tbsp Ginger grated– 1 tbsp Garlic diced– 2 cups Zucchini– 2 cups Red Bell Pepper Red CapsicumGarnish– 4 tbsp Spring Onion
Direction
1
Chicken Velveting MarinadeMix chicken, Chinese cooking wine, cornstarch, egg whites, and salt in a basin. Mix well, cover, and wait 15-20 minutes.
2
Simmer SauceAdd Chinese cooking wine, Oyster Sauce, Soy Sauce, Sesame Oil, Black Vinegar, and cornstarch and stir.
3
Stir-FryPreheat wok or deep pan.A few droplets of oil.Add peanuts and roast well. Remove from wok and set.Heat oil to smoking point.
4
Small quantities of marinated chicken should be stir-fried until gently browned. Do not overcrowd the pan.
Remove chicken from pan and reserve.
5
Clean the wok and add oil.
Stir fried red chiles, onions, garlic, and ginger in the wok until cooked. Continue stir-frying with zucchini and red capsicum.
6
Lower the heat and boil the stir-fry sauce for 3-5 minutes with cooked chicken. Serve hot with roast peanuts and spring onions after removing from heat.