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Hey, guys.
It's Angel.
Today in the kitchen, I am cooking up some kung pao
chicken and shrimp.
We are using both chicken and shrimp in today's recipe.
And this is a classic Sichuanese dish.
Now, if you've had kung pao chicken before,
you've likely had the westernized version
of kung pao chicken.
And the westernized version usually
doesn't have Sichuan peppercorns in it.
Now, fun fact-- Sichuan peppercorns
were actually banned from being imported into the US
up until about 10 years ago.
And that's why the westernized versions of kung pao chicken
don't use Sichuan peppercorns.
But today, I am using Sichuan peppercorns
because they are no longer banned,
and they'll give us this numbingly spicy heat, which
is a distinctive flavor of kung pao chicken.
So with that, let's get started on the ingredients.
First, let's get our marinade going.
Now, I like kung pao chicken with half chicken and half
shrimp.
So I've gone ahead to start with half a pound of chicken thighs
and half a pound of shrimp.
Feel free to change up the ingredients to whatever you
like to eat.
I know some people don't like shrimp.
Some people love shrimp.
So I've got best of both worlds here.
In that same bowl, add one tablespoon of cornstarch,
one tablespoon of rice wine, one tablespoon of regular soy
sauce, and half an egg white.
Mix that up really well.
Then set this aside to put in your fridge for at least
15 minutes.
Now, let's go ahead and prep the ingredients for the stir fry.
We'll need one tablespoon of Sichuan peppercorns,
one tablespoon of grated ginger, one tablespoon of garlic,
five to six stalks of scallions cut up into one-inch sections.
Now, we're only going to be using the bottom portions
of the scallions today.
And we'll save a little bit of the top portion
for some garnish.
Next, two tablespoons of peanuts-- now,
you can use cashews or even pine nuts if you want.
But today, I am using peanuts, because that's
what typically is used in a classic kung pao chicken dish.
And finally, six to eight pieces of dried red chillies.
Now, be careful, because not all chillies are made equal.
Some are way spacier than the others.
But you'll want to prepare your chillies by first
taking a wet, damp cloth.
Just lightly wipe your chillies clean.
Now, you might be tempted to just rinse these under water.
But please don't, because water and oil don't mix,
and we will be stir frying these in hot oil later.
So just give them a good wipe.
And then when you're done, slice them open in half
with a sharp knife.
Remove the seeds, and then set them aside.
Next, we'll want to prepare our sauce.
Start with one tablespoon of rice wine,
one tablespoon of dark soy sauce,
two tablespoons of water, one teaspoon of sugar,
one teaspoon of black or white vinegar,
and half a teaspoon of corn starch.
Give the sauce a good mix, then set this aside,
and we'll start cooking.
Now, let's cook.
Preheat a nonstick pan or wok on low heat,
and add about three tablespoons of oil.
Then gently add in your Sichuan peppercorns,
and cook over low heat to infuse the oil with the flavors.
After three to five minutes of sauteing,
remove and discard the peppercorns,
leaving the oil in the pan.
Next, bring that same pan up to a medium high heat,
and then add your chicken and shrimp marinade.
Stir fry for a bit, then add in your ginger and garlic,
the dried red chilies, green onions, and peanuts.
Mix and stir fry for about seven minutes total.
And when the chicken is almost done, add in your sauce.
Stir well as you thicken the sauce,
and then stop to taste test.
Check to see if you're happy with the intensity
of the flavors and spiciness before adding
any chili flakes or extra salt. Add more dried chili flakes
if you like for a spicier dish.
Once you're happy with the spice level,
plate and serve with a side of rice.
So this is how you make a classic Sichuan style kung
pao chicken and shrimp.
And it smells amazing right now.
Mmm.
I smell the Sichuan peppercorn.
I can smell the spice.
And I can't wait to try this.
So let's get to the taste test-- a little bit of chicken,
some green onions for garnish.
That was really good.
I could taste the soy sauce flavors that [INAUDIBLE]
really well with a little bit of sweetness,
a little bit of tartness from the vinegar--
just the right amount of spice, because we did
do the taste test earlier.
And it's just perfect.
So that is how you make a classic Sichuan
style kung pao chicken.
I hope you guys like this video.
If you did and you like this recipe, please give me a
thumbs up.
And don't forget to subscribe to my channel, Angel Wong's
Kitchen.
And I will see you guys next time.
Bye.