Video:How to Make Stir-Fried Kung Pao Chickenwith Jen D'Amore
Learn how to make stir-fried kung pao chicken by following these instructions. Here see step-by-step directions for making stir-fry kung pao chicken.See Transcript
Transcript:How to Make Stir-Fried Kung Pao ChickenHi, I'm Jen D'Amore for About.com, and this video is all about how to make Kung Pao chicken stir-fry, using Rhonda Parkinson's recipe from About.com's Chinese food site.
Ingredients for Stir-Fried Kung Pao ChickenYou'll need:
- 2 boneless, skinless chicken breasts 7 to 8 ounces each
For the Marinade for Stir-Fried Kung Pao Chicken:
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch
For the Sauce for Stir-Fried Jung Pao ChickenYou'll Need:
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon sugarand
- 8 small dried red chili peppers
- 2 cloves garlic
- 2 green onions (spring onions, scallions)
- 4 tablespoons oil for stir-frying, or as needed
- 1/2 cup peanuts or cashews
- a few drops sesame oil, optional
- 1 teaspoon Szechuan peppercorn, optional
Instructions for Making Stir-Fried Kung Pao ChickenCut the chicken into 1-inch cubes. Combine the marinade ingredients, that's soy sauce, rice wine or dry sherry, sesame oil, and add the cornstarch last. Marinate the chicken for 25 minutes.Remember to use safe practices for handling raw meat. Use a nonporous cutting or prepping surface wash your hands immediately after coming into contact with raw meat before touching anything else. And sanitize every surface and tool that may have come into contact with the raw meat. In a small bowl, combine the dark soy sauce, rice wine, and sugar for the sauce, and set it aside. Cut the chilies in half, and remove the seeds.
Peel and finely chop the garlic and cut the green onion on the diagonal into thirds.Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry for about 30 seconds, then add the chili peppers. You could at this time also add Szechuan peppercorn. Stir-fry briefly until they turn dark red. Add the sauce to the wok. Bring it to a boil. Return the chicken to the wok. Then stir in the nuts and green onion. Remove from the heat and if you'd like, add a few drops of sesame oil.
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