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This is a classic Kung Pao Chicken inherited from a state banquet master, emphasizing traditional techniques to ensure tender and plump chicken, crispy peanuts, and a sauce that is perfectly balanced between sweet and sour with rich layers, surpassing the flavor of ordinary restaurants. It is highly recommended to try.
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Marinate chicken cubes and prepare all ingredients → Fry peanuts in cold oil until crispy → Prepare the exclusive Kung Pao sauce → Velvet stir-fry chicken cubes, then sauté dried chilies and Sichuan peppercorns → Combine and stir-fry chicken cubes, ingredients, and sauce, then mix in peanuts
Marinate chicken cubes and prepare all ingredients → Fry peanuts in cold oil until crispy → Prepare the exclusive Kung Pao sauce → Velvet stir-fry chicken cubes, then sauté dried chilies and Sichuan peppercorns → Combine and stir-fry chicken cubes, ingredients, and sauce, then mix in peanuts
This is a classic Kung Pao Chicken inherited from a state banquet master, emphasizing traditional techniques to ensure tender and plump chicken, crispy peanuts, and a sauce that is perfectly balanced between sweet and sour with rich layers, surpassing the flavor of ordinary restaurants. It is highly recommended to try.
[Prepare and Marinate Chicken] Cut boneless chicken thigh into approximately 2 cm cubes. Prepare scallion-ginger water (mix and squeeze scallion whites, ginger slices, and water to extract juice). Then, combine chicken cubes with scallion-ginger water, soy sauce, Huadiao wine, potato starch, and a pinch of salt. Mix well and marinate for about 15-20 minutes, allowing the chicken to fully absorb the moisture, making it tender and plump.
[Prepare Ingredients] Cut scallion into small sections, snip dried chilies into small pieces, and slice garlic and ginger. Set aside.
[Fry Peanuts] Pour an appropriate amount of cooking oil into a wok or pan. Add peanuts to cold oil, then fry slowly over low heat until golden and crispy. Remove, drain oil, and let cool. Set aside.
[Prepare Kung Pao Sauce] Combine soy sauce, vinegar, sugar, Huadiao wine, starch slurry, and a pinch of salt. Mix well. Be sure to taste and adjust the sweet and sour balance according to personal preference; this is a critical step emphasized by the master.
[Velvet Stir-fry Chicken Cubes] Heat oil in a wok. Add the marinated chicken cubes and quickly velvet stir-fry until they change color, about 80% cooked. Remove and set aside.
Marinating the chicken is key; using scallion-ginger water to mix will make the chicken more tender and plump.
When frying peanuts, always start with cold oil and fry slowly over low heat to ensure they are crispy and delicious, avoiding burning.
The sweet and sour balance of the Kung Pao sauce is the soul of this dish. Be sure to taste and adjust according to personal preference. The master emphasizes that 'even the most standard recipe must ultimately pass the test of your own palate.'
The cooking process should be quick, maintaining a high heat stir-fry to keep the chicken cubes tender and prevent overcooking.
The selection and preparation of scallions are also very important; the video mentions which part of the scallion affects the flavor.
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