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Tuesday, May 2, 2017

American Cooks Kung Pao Chicken For the First Time

Here we go! I, Austin Guidry, am embarking on an experiment: expanding my arsenal of Chinese dishes that I cook. Today, I'm trying Kung Pao Chicken.

If you want to cook this, you'll need this!

Authentic Kung Pao Chicken Recipe:

Kung Pao Chicken Recipe

- A little less than 1lb of chicken breasts (400g is okay)
- 1 cup diced leeks (1.5 cm)
- 1 cup peanuts, skins removed
- 4 large cloves sliced garlic
- 10 round decent-sized slices of ginger
- Oil (preferably peanut), Salt, Sugar, Starch, Water, Cooking Wine (料酒 Liaojiu),
    - (Optional, but recommended) Huajiao (Sichuan peppercorn)

- Wash all ingredients before beginning.
- Prepare one bowl of marinade
    - 1 tbsp water, 1 tbsp starch, 1 tbsp soy sauce
- Dice chicken breasts into 1.5cm cubes and transfer into the marinade. Marinate for 20 minutes minimum
- In another small bowl, mix: 1tbsp water, 1 tbsp starch, 1 tsp salt, 2 tbsp sugar, 1 tsp soy sauce, 1 tsp cooking wine / liquor (料酒 liaojiu).
    - This is your flavor base

(If using Sichuan Peppercorn)
- Heat oil to medium heat, and when hot, add 1-2 tbsp of peppercorn. Let cook and stir until peppercorns visibly darken. Remove. (The flavor will remain in the oil)

- Prepare to fry your peanuts. Put enough oil for the peanuts to sit in and fully fry, but fully submerging them is unnecessary
- Fry until the color changes and gets darker
- Remove the peanuts and set aside

- Once your chicken has marinated for 20 minutes, heat up the oil to medium high and add the chicken and stir until nearly done.

- When the chicken’s nearly done, turn down to medium and add ginger, garlic, leeks, peanuts, and flavor base.

- Cook for 2 minutes then add dried peppers, stirring continuously. After 1-2 minutes, plate and enjoy! :)

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