Hi guys, I’m Seonkyoung Longest. Welcome to “Asian at Home”!
Today, I’m going to show you how to make Kung Pao Chicken~! Oh, yeah~!
I'm so happy to share my version of Kung Pao Chicken, or Gong Bao Chicken, whatever you
call it. So let's get start it! First, we need to prepare
our chicken breast. I already cut up 2 chicken breasts into little small cubes. They are
about 1/2 inch cubes. I'm going to marinate them in delicious sauce, so let's add in.
1 tsp of dark soy sauce, 1 Tbs of shaoxing wine, Chinese cooking wine. 2 tsp of baking
soda. You know what it does now, right? Tenderize the chicken like Chinese restaurant.
2 tsp of cornstarch, 1/2 tsp of white pepper and mix everything together.
Set a side and let's make the sauce. Combine 1/2 tsp of dark soy sauce, it will
give really this depth flavor to the dish. 3 Tbs of light soy sauce, 2 Tbs of Chinese
black vinegar. You can easily find this at your local Chinese or Asian grocery stores.
But if you can't you can substitute to mixture of Worcestershire sauce and rice vinegar.
1 Tbs of Shaoxing wine, Chinese cooking wine. 2 Tbs of sugar, you can add more if like sweeter taste.
1 tsp of cornstarch, which will thicken the sauce. 1/2 cup of chicken stock.
Whisk everything together.
And sauce is done!
Now we are going to prepare
the vegetables. First, of course, garlic. You will need 5 to 6 cloves of garlic, finely chop.
2 oz of ginger, we are going to chop it as well.
You can peel the ginger skin, but I just like to leave it on.
4 to 6 green onions, cut into 1/2 inch pieces.
10 to 20 dried chilies. Cut dried chilies
into 1/2 inch pieces. If this is too much, you can reduce it. But I love this signature
looking of these a lot of dried chilies in Kung Pao Chicken. I just cannot resist because
I'm a spicy food lover. Alright, the last ingredient is actually the
key ingredient for the Sichuan cuisine. Which is Sichuan peppercorn. These are the real
bad boys. Like.. It's not like really spicy like a chili, but then... It's kind of...
numb your tongue or opens sense on your tongue, I don't know what it does but it's totally
different level and style of spicy. And it definitely makes the signature the fragrance
and the spicy flavor into this Kung Pao Chicken. You can easily find this now days at spice
stores, also you can get form online, I will put the link down below.
I already toasted 1 Tbs of Sichuan peppercorns on a dry pan over medium heat, about 5 minutes.
Until all their natural smell's more opened up. And then roughly grind it.
Alright, all the ingredients are ready, let's get cooking~!
Heat a wok over high heat. Add 1Tbs of cooking oil.
Let's cook the chicken first. Cook the chicken 2 to 3 minutes or until the chicken is 3/4 way cooked.
Remove chicken from the wok and set aside.
Into same wok, add 1 Tbs of cooking oil. Add garlic, ginger, dried chili and Sichuan peppercorns.
Stir everything together, and we are going to let it infuse all the flavor to the oil, for about
30 seconds to 1 minute.
Pour the sauce and bring it to boil while you're stirring it.
Add chicken back to the pot(wok) and stir
fry everything together.
Cook it and keep stirring until sauce has
got thicken, about a minute or two. Now, add chopped green onions and 1/4 cup of roasted,
unsalted peanuts. You can add as many peanuts as you want, if
you're not a fan of peanut, you can definitely use different nuts such as cashew, walnut
or.. like almond. Or if don't like nut, just don't add them.
Cook everything together 1 to 2 minutes, and you done~!
Alright, let's serve on a serving plate.
And finish some sesame oil right on top.
Let's eat it~!
(SK) Don't waste the chicken!
(Jacob) 5 seconds rule!
(Jacob) Perfect with jasmine rice.
(Jacob) Holy big bite! I can do it too.
(SK) It's like.. more like um... Addictive
flavor. First bite you are like "hm? what is, what's tingling my tongue?" and then
(Jacob) And you just keep eating it. (SK) And then, you just keep eating it, you
just can't stop eating it.
(Jacob) Makes you wanna do a little dance.
(Jacob) Sichuan pepper dance.
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Thank you so much for watching me today, and remember, You can always cook Asian food at
your house, making it easy and fun! I'm Seonkyoung Longest and this is "Asian
at Home"! I will see you next time! Bye~!!