In contrast, if you grind your own, there tends to be little gritty bits in it – albeit the flavour is a bit better.īest substitute for Sichuan pepper is white pepper. I used to use whole peppercorns but nowadays I tend to use pre ground both for the convenience and also because it’s finely ground. This is the ingredient in Kung Pao sauce that makes it Kung Pao and not just any type of stir fry sauce. I describe it as a little bit lemony with a numbing spiciness, rather than hot spiciness like almost every other chilli. It’s super simple, see directions here: How to Velvet Chicken. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). I like to use chicken thigh because it’s juicier than breast and tenderloin. The ingredients I describe in a little more detail below are: I’ve provided substitutes for the Chinese cooking wine in the recipe. Most of these ingredients are pretty mainstream Asian cooking ingredients. When it mixes in with the rice, just a bit of sauce goes a long way. Which means, unlike 99% of other Asian stir fries on my site like Chop Suey and Cashew Chicken, it’s not swimming in loads of sauce.īut with Kung Pao Chicken, the sauce is very intense flavoured so you don’t need loads of it. Traditionally in China, Kung Pao Chicken is a dry stir fry. If you’re wondering whether Kung Pao Chicken is authentic Chinese, the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish. Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive – so it’s a good thing it’s easy to make at home so we don’t need to order takeout every time we crave it!! We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper! It’s an explosion of big, BIG flavours – and it’s a really quick and easy recipe. Take out style Kung Pao Chicken with marinated chicken, the signature sweet-sour-salty Kung Pao sauce with the addictive tingling heat from sichuan pepper.
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