*Kung Pao chicken*
▪1 TBsp Soy Sauce ▪1 TBsp white wine ▪1 Tsp Cornstarch ▪1/4 Tsp Baking soda ▪2 chicken breasts cut into bite sized cubes. . *Sauce*. ▪1/4 cup Chicken Broth
▪1 TBsp Balsamic Vinegar ▪1 Tbsp Hoisin sauce ▪3 TBsp Soy Sauce
▪2 Tsp Cornstarch ▪2 Tsp Vegetable oil
▪2 TBsp brown sugar/ honey
Stir fry. . . ▪2 TBsp vegetable oil to fry ▪4-6 Red Chillies or more
▪1 Tsp Garlic Ginger paste ▪3 Scallions (green onion) ▪1 red, green, yellow capsicum (hoho) chopped
▪1/3 cup dry roasted peanuts
. 📌In a medium bowl combine 1 Table spoon SoySauce, white wine vinegar, 1/4 Tsp Baking soda and 1 Teaspoon cornstarch. Whisk together until smooth then add the chicken and toss to coat. Marinate 15 -30 minutes at room temperature.
. 📌Make sauce: In a small bowl, whisk together remaining 3 TBsp Soy Sauce, remaining 2 Teaspoons cornstarch, sugar chicken broth/water , balsamic vinegar, Hoisin sauce, 2 Tsp vegetable oil whisk until the sugar and cornstarch have dissolved completely. .
📌In a large skillet/wok over medium high heat, add vegetable oil and swirl to coat the base of your skillet/wok. Add chillies and stir fry them for about 30 seconds, or until the chillies have just began to darken a little bit and the oil is fragrant. Add the chicken and stir fry until edges are browned. . 📌Add the scallions (use the white part to cook and save the green part to garnish), ginger-garlic paste and stir fry for about 30 seconds. Do not let them burn. You can reduce the heat of necessary.
. . 📌Pour in the sauce and mix to coat the rest of your ingredients, add capsicums (hoho) and stir. Add in the peanuts and cook for another 2-3 minutes to infuse flavours together. Transfer to a serving plate, garnish with scallion greens diagonally cut and Sesame seeds. . .
📌Serve immediately with steamed white rice or vegetable stir fry rice. Enjoy ☺ .
Recipe inspired by #dianakuan @dianakuan
Chinese takeout cook book.
I didn't have Sichuan peppercorns and Sesame oil in my pantry. Substituted rice wine for white wine vinegar and of course some baking soda to keep the chicken moist and juicy.