See our more recent and less difficult edition of Kung Pao Chicken right here:
Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China.
This dish is commonly well prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been applied to created other gong bao dishes with other styles of meat including frog and fish and so on. For some not known motive (actually beats me), Kung Pao chicken is incredibly well-liked in westernized Chinese cuisine.
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Marinate for chicken
700g of chicken meat
1 tablespoon of oyster sauce
1 tablespoon of gentle soya sauce
2 teaspoons of cornflour or tapioca flour
a generous dash of white pepper
1 cup of water
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce
3 cloves of garlic – minced
2 onions – quartered
3 parts of chilli padi (optional)
20 pieces of dried chilli (soaked to rehydrated)
1 stalk of spring onion – reduce into 1 inch very long
4 slices of younger ginger
2 teaspoons of sugar
1 teaspoon of Sichuan peppercorns
1 tablespoon of Chinese cooking wine or Huatiao wine
1 tablespoon of sesame seed oil
2 tablespoons of black vinegar
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