Kung Pao Chicken, or Gong Bao Ji Ding (宫保鸡丁), is a Chinese dish from Sichuan that has taken the world by storm. I try the authentic, traditional recipe – only to see if we can take it to the next level!
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► Kong Pao Chicken, super juicy ?
250g or 1 large chicken breast
1/2 tsp salt
1/2 tsp baking SODA (not baking powder!!)
brine for 30 minutes, or up to overnight
rinse very well
then marinate in
1/2 Tbsp Chinese cooking wine (Liaojiu)
1/2 Tbsp light soy sauce
1/2 Tbsp corn starch
while making your sauce & oil
sauce
2 Tbsp Zhenjiang or Chinkiang vinegar
1/2 Tbsp Chinese cooking wine (Liaojiu)
1 tsp ginger juice (squeezed grated ginger)
1/2 Tbsp light soy sauce
1/4 tsp dark soy sauce
1/4 tsp sesame oil
1/4 tsp msg (optional)
1 tsp corn starch, dissolved in 2 Tbsp cold water
for the fragrant chili oil
5 Tbsp oil
2 tsp Sichuan pepper
2 Tbsp chili flakes
sizzle on medium low for 2-3 minutes, until chili begins to darken
you will need around 1-2 Tbsp of this oil
prep other ingredients
1/2 cup or more of peanuts + cashews
3 medium scallions, pale parts only, cut into 1 cm chunks
2 cloves of garlic, thinly sliced
about 10cm cucumber, deseeded, finely diced
about 10 dried chilies (ideally Sichuan Er Jing Tiao), cut into pieces and deseeded
blanch marinated chicken in
2l boiling water
about 1-2 minutes, stirring gently
outside should turn pale
it’s ok if not cooked through yet!
carefully strain
let cool for a few minutes
for the stir fry
2 Tbsp neutral cooking oil
add garlic
add chili
add chicken
stir fry 2 minutes
add sauce (stir before adding to make sure starch is dissolved)
stir until thickened
add peanuts
add cucumber
add 1-2 Tbsp fragrant chili oil
serve, enjoy! ?
► Pear In Red Baijiu Cocktail ?
20ml Ming River Baijiu
20ml Dark Rum
30ml Red Vermouth
30ml pear juice
Shake with ice cubes
Enjoy!
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Written & Directed by Andong
Motion Graphics by Andong
2nd Camera & Editing by Eypee Kaamiño
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