Youtor
The Kung Pao Chicken Recipe I Wish I Always Had
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=TcDbXQMa744
Kung Pao Chicken, or Gong Bao Ji Ding (ๅฎซไฟ้ธกไธ), 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! • Werbung | Ad | This video is #5/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu. • ๐ธ https://bit.ly/andong-mingriver • Discover the original taste of Sichuan's #1 distilled spirit at their shop: • ๐บ๐ธ https://bit.ly/andong-mingriver-US • ๐ฌ๐ง https://amzn.to/2SVsQUe • ๐ฉ๐ช https://bit.ly/andong-mingriver-EU2 • โบ Andong on Instagram ๐ท • / mynameisandong • โบ Become a Patron and support this channel! โค๏ธ • / mynameisandong • โบ Kong Pao Chicken, super juicy ๐ • 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 • 2 Tbsp sugar • 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! ๐ • โบ Pear In Red Baijiu Cocktail ๐ธ • 20ml Ming River Baijiu • 20ml Dark Rum • 30ml Red Vermouth • 30ml pear juice • Shake with ice cubes • Enjoy! • โบ The Food of Sichuan: Fuchsia Dunlop's Book ๐๐ถ๏ธ • https://amzn.to/2V1AcH1 ๐ฉ๐ช • https://amzn.to/3fH5ZFb ๐บ๐ธ • Written Directed by Andong • Motion Graphics by Andong • 2nd Camera Editing by Eypee Kaamiño • โบ / eypeekaamino • โบ Twitter ๐ฆ • / mynameisandong • โบ Andong on Facebook ๐ • / mynameisandong
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