Szechuan Kung Pao Chicken
Szechuan Kung Pao Chicken

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Alright, don’t linger, let’s course of action this szechuan kung pao chicken menu with 26 components which are undoubtedly easy to have, and we have to process them at the very least through 4 tips. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of Szechuan Kung Pao Chicken:
  1. You need 350 g Chicken Meat (thighs preferably, skinless, boneless)
  2. You need of Marinade;
  3. Prepare 1 Tbsp for Light Soy Sauce
  4. Take 1 Tbsp Rice Vinegar
  5. Take 2 tsp for Corn Flour
  6. Get 1 Tbsp - Cooking Oil
  7. Get Pre-Sauce Mix (mix well in a bowl);
  8. You need 1 Tbsp Light Soy Sauce
  9. Get 1 Tbsp of Rice Vinegar
  10. Give 1 Tbsp for Sugar
  11. You need 1 tsp of Chilli Powder (optional)
  12. Prepare 2 Tbsp for Water
  13. Make ready - Stir Frying;
  14. Prepare 1 Tbsp for Szechuan Peppercorn
  15. Provide 12 pc Dried Chillies (halved, deseed)
  16. Need 20 g of Ginger (minced)
  17. Require 20 g for Garlic (minced)
  18. Make ready 20 g Spring Onions (white part, finely chopped)
  19. Provide as needed for Cooking Oil
  20. Take of Thickener (mix well in a small bowl);
  21. Give 1 tsp of Corn Flour
  22. Give 1 Tbsp Water
  23. Prepare - Other Ingredients;
  24. Provide 70 g of Toasted Peanuts (1/2 cup)
  25. Take as needed - Spring Onion (green part finely chopped, garnish)
  26. Require 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
Szechuan Kung Pao Chicken how to cook:
  1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
  2. 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.
  3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger 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.
  4. 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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