Kung Pao Sauce

Print Recipe

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Chinese Food

Cuisine: Sichuan Cuisine

Keyword: Kung Pao Sauce Recipe

Servings:

Calories: 274kcal

Author: Jack Smith

Cost: 5

Equipment

Ingredients

Kung Pao Sauce

1½ tablespoons cooking wine
1 teaspoon light soy sauce
⅛ teaspoon dark soy sauce
½ teaspoon Chinese black vinegar
½ teaspoon white pepper
⅛ teaspoon monosodium glutamate
1 teaspoon sugar
½ tablespoon corn starch

Marinate Chicken

⅛ teaspoon salt
⅛ tablespoon white pepper
2 teaspoons cooking wine
¼ teaspoon dark soy sauce
1 teaspoon corn starch
½ tablespoon corn oil

Prepare Crispy Peanuts

2 tablespoons corn oil
30 g raw peanuts

Other Ingredients

10 g ginger finely minced
1 garlic clove, finely minced
1 bunch green onion finely minced
5 g dry red pepper finely minced
some red sichuan peppercorns

Kung Pao Chicken

20 tablespoons corn oil

Instructions

Firstly, Add 1 and 1/2 tablespoons cooking wine, 1 teaspoon light soy sauce, 1/8 teaspoon dark soy sauce, 1/2 teaspoon Chinese black vinegar, 1/2 teaspoon white pepper, 1/8 teaspoon monosodium glutamate, 1 teaspoon sugar, 1/2 tablespoon corn starch.Stir it and save for later.
For a healthier choice, we’ll use chicken breast to do this recipe. It needs about 250g chicken breast for the recipe. Cutting the chicken breasts to little bits of chicken.
Add 1/8 teaspoon salt, 1/8 tablespoon white pepper, 2 teaspoons cooking wine, 1/4 teaspoon dark soy sauce.Add 1 teaspoon corn starch, 1/2 tablespoon corn oil which can stop them from sticking together.Then mix up them with the chicken and make the chicken absorb the ingredients‘ flavour.
Add 2 tablespoons corn oil into the pan.Pour 30g peanuts into the pan. Cooking it at low heat. Keep stirring it until you have listened to the broken sound from the peanuts. If most of the peanuts have broken that means the peanuts cooked enough.Drain oil and save for later.
10g ginger, finely minced and save for later.1 small or medium garlic clove, finely minced and save for later.1 bunch green onion, finely minced and save for later.5g dry red pepper, finely minced and save for later.Some red sichuan peppercorns, put in the bowl and save for later.
Add 200ml (about 20 tablespoons) corn oil into the pan. Pour 2 tablespoons oil which from cooked the chicken before. Heat the pan to hot enough, add dry red peppers, green prickleyash to cook. The dry red peppers must be cooked at least brown. After a few times stir-fry, add minced ginger and minced garlic before. Stir in the ingredients that become to have a great smell, add the chicken. Use the high temperature to fry them a few times to make the chicken absorb the flavour of pepper, ginger, garlic.Then add the sauce we had mixed up before, continue to stir-fry to ensure that they are mix enough. Adding crispy peanuts and minced green onion, 1/2 teaspoon oil.

Nutrition