Traditional Kung Pao Sauce Food

KUNG PAO SAUCE

Steps:

• 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.

HOMEMADE KUNG PAO SAUCE

Steps:

• Combine Chinkiang vinegar, light soy sauce, Shaoxing wine, sugar, cornstarch, and salt in a small bowl. Set aside.
• Add peanut oil, chili pepper flakes, and sesame seeds in a sauce pan. Cook over medium low heat until it reaches a gentle sizzle. Turn to medium low heat. Cook and stir until the chili powder turns dark brown (without turning black). If the oil start to bubble fiercely, remove the pan from the heat.
• Add ground Sichuan peppercorns, garlic and ginger. Cook and stir for another 30 seconds to release fragrance.
• Stir the vinegar-based sauce with a spoon to dissolve cornstarch completely. Carefully add to the saucepan. Cook and stir until the sauce thickens just enough to coat a spoon (the sauce will thicken once cooled down). Transfer to a bowl immediately.
• Once the sauce is cooled down completely, transfer to an airtight jar. Store in the fridge for 1 to 2 weeks. Store the sauce in the freezer for longer period of time.

PORTABELLA KUNG PAO

Steps:

• Whisk all ingredients for the sauce together except the cornstarch.
• Whisk in cornstarch until dissolved.
• Set aside.
• Prepare vegetables.
• Heat oil in a large skillet or wok over high heat.
• Add ginger, garlic, and pepper flakes.
• Stir fry 20-30 seconds.
• Add mushrooms and asparagus and stir fry 1 minute.
• Add water, cover, and steam 2 minutes.
• Uncover and stir in sauce mixture.
• Bring to a boil and cook 1 minute or until thickened.
• Add tomatoes and scallions.
• Garnish each serving with cashews.
• Serve immediately with sesame noodles.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

TRADITIONAL KUNG PAO CHICKEN

Steps:

• In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).
• In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.
• Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring until it changes color, about 3 minutes. Add the soy sauce, splenda, and vinegar, along with the reserved vegetables.
• Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.