My Basil Leaf Kung Pao Chicken Recipe
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Video Directions
Kung Pao Chicken
Prep Time 30 Minutes
Makes 4 Servings
2lb chicken breast
6 stalks green onion
1/2 cup of roasted peanuts (chopped)
10 dried red chiles
1 teaspoon of crushed pepper corns
1 tablespoon of chopped garlic
1 tablespoon of chopped ginger
2 tablespoons of Chinese wine
3 tablespoons of peanut oil
1 tablespoon baking soda mixed with bite sized chicken breast for 15 minutes
MAKE SURE TO RINSE YOUR CHICKEN THOROUGHLY AFTER 15 MINUTES The Baking Soda is only used to add a unique texture and brighten the chicken. You must remove the baking soda by rinsing the chicken thoroughly prior to marinating and cooking.
The marinade for the chicken: Make sure to RINSE THE CHICKEN TO REMOVE THE BAKING SODA IF USING THE ABOVE STEP!
2 lb chicken breast cut into cubes
2 tablespoons of cornstarch
2 tablespoons of Chinese shaoxing wine
2 tablespoons of soy sauce
1 tablespoon of peanut oil
Marinate chicken for 30 minutes to 1 hour for deep flavor.
Kung Pao Sauce:
3 tablespoons of light soy sauce
1 tablespoon sugar
1 teaspoon of thick soy sauce or dark
1 tablespoon Chinese black vinegar
1/3 cup of chicken broth
1 teaspoon of corn starch
Mix all ingredients together
Direction:
1. Cut chicken into bite size cubes and marinate with 1 tablespoon baking soda for 15 minutes.
After 15 minutes rinse your chicken thoroughly then marinate with cornstarch, wine, soy sauce and oil for 1 hour.
2. In large skillet heat 1 tablespoon oil add meat cook for 10 minutes remove from heat place on flat plate.
3. In large skillet heat 1 tablespoon of oil add red chiles and stir until turn to dark color then add crushed pepper corns, ginger, garlic, part white onion then stir add chicken, sauce, peanuts stir. Enjoy!
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