Directions: |
Directions:To marinate the chicken: in a bowl, mix a pinch of salt, a pinch of pepper, a pinch of sugar, 1/2 of an egg white, 1/2 of a teaspoon of corn starch mix with 1 tablespoon of water. (The egg white and the cornstarch water will soften the chicken and make it more tender. Yes, they are important ingredients in making restaurant quality stir fry meat.) Then combine 8 ounces of chicken cubes in the mixture with a fork or chopsticks for about 1 minute. Then add 2 tablespoons of oil in the bowl and marinate for about 10 minutes.
To make the sauce: in a bowl, add 1 tablespoon of light soy sauce, 1/2 of a tablespoon of dark soy sauce, 1/2 of a teaspoon of corn starch mix with 1 tablespoon of water (the corn starch is going to thickening the sauce), then add 1 tablespoon of oil (the oil is going to make the dish look more vibrate and glossy), and 1 teaspoon of hot sesame oil. Mix well.
In a hot pan, add 2 tablespoons of oil, add 8 ounces of marinated chicken cubes and stir until medium well. Take them out and put aside. In the same pan, add 2 tablespoons of oil, 3 pieces of chopped red dry chili, 1/2 of a teaspoon of Sichuan pepper corn, and wait until the spicy aroma comes out. Then add back the cooked chicken cubes, 6 slices of ginger, 3 gloves of chopped garlic, 3 stalks of chopped scallion and wait until the aroma comes out. Pour in the sauce and stir well. Lastly add 1/4 of a cup of peanuts. |
This recipe for Kung Pao Chicken is from