Popular Kung Pao Chicken

READY IN: 40minsYIELD: 700 grams

INGREDIENTS

  • 270gskinless chicken breasts
  • 250mlchicken stock
  • 3gdried red chili peppers
  • 25gred chili peppers
  • 3garlic cloves
  • 85gred onions
  • 20gscallions
  • 10gginger
  • 1tablespoonoil
  • 12 pinchwhite pepper powder
  • 1pinchrock salt
  • 12 tablespoonsoy sauce
  • 1tablespoonrice wine
  • 1 12 tablespoonstapioca flour
  • 1tablespoonoil
  • 1tablespoonthick soy sauce
  • 1tablespoonblack vinegar
  • 2tablespoonsmirin
  • 12 pinchwhite pepper powder
  • 1pinchrock salt
  • 2tablespoonstapioca flour
  • 2 12 tablespoonswater
  • NUTRITION INFO

    Serving Size: 1 (270) g

    Servings Per Recipe:3

    Calories: 264.2

    Calories from Fat 114 g 43 %

    Total Fat 12.7 g 19 %

    Saturated Fat 2.1 g 10 %

    Cholesterol 60.1 mg 20 %

    Sodium 799.6 mg 33 %

    Total Carbohydrate12.4 g 4 %

    Dietary Fiber 1.6 g 6 %

    Sugars 4 g 15 %

    Protein 22.9 g 45 %

    DIRECTIONS

  • Cut chicken into 2cm cube. Add ingredients to marinate. Mix well with tapioca flour. Oil added at last. Let it marinate for 20 minutes.
  • Cut scallion, ginger, red chilli pepper and dried chilli pepper into 4cm strips. Coarsely chop garlic and onions.
  • Add thick soy sauce, vinegar, mirin, pepper powder and salt to chicken stock and mix well.
  • Mix tapioca flour to water and set aside.
  • When water boil, steam chicken and red chilli pepper for ten minutes.
  • Meanwhile, heat a tbsp of oil in pot. Sauté garlic, ginger and dried chilli pepper until its’ flavours comes out.
  • Fried onion just to coat it with oil.
  • Add in white part of scallion and stir for a few seconds.
  • Add sauce. Bring it to boil with medium heat. Turn heat down a bit and let it boil for a minute.
  • Add sugar to taste.
  • Stir tapioca and water with a spoon. Add it slowly and accordingly while stirring with spatula until the consistency needed.
  • Serves the chicken cube with sauce on top.
  • Source: Read Full Article