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Professional Style Kung Pao Chicken

Kung Pao Chicken, Professional Style

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On my Chinese Home Kitchen, we have a family version of Kung Pao Chicken. When cooking in the family kitchen, we can finish this dish simply. So do you know how to cook Kung Pao Chicken in a professional kitchen? Guess what kind of Kung Pao Chicken you will see on the restaurant table. I learned this dish in the New Oriental Cooking School. It is new to me. The difference from the family version of Kung Pao Chicken is the processing of the chicken, which makes the chicken taste more tender, and the added seasoning. The use of sugar and vinegar makes the taste 40% sour, 40% sweet, and 20% salty. These three flavors are mixed together to become a very unique flavor.
4.67 from 3 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese cuisine, Sichuan cuisine
Servings 2
Calories 129 kcal

Equipment

Ingredients
  

  • 1 chicken breast

Auxiliary ingredients:

Chicken marinade

  • salt to taste
  • ½ tbsp sugar, white (granulated)
  • 1 tsp dark soy sauce
  • 1 tsp corn starch
  • ½ tbsp water

Seasonings in pan (adjust to taste)

Instructions
 

Preparation:

  • Wash the chicken breast and green onions. Peel and wash the ginger and garlic.
  • Dice the chicken into cubes.
    Dice the chicken
  • Place the chicken in a bowl. Add some sugar, monosodium glutamate, dark soy sauce, and a small amount of water and stir well. Then add starch and stir. Set aside.
    salt, ½ tbsp sugar, white (granulated), msg, 1 tsp dark soy sauce, 1 tsp corn starch, ½ tbsp water
    marinate the diced chicken
  • Chop the green onion, ginger and garlic. Remove the skin of the peanuts. Chop the pickled peppers and bean paste together.
    1 pickled red pepper, 2 tsp Pixian Doubanjiang bean paste
    Prepare the peanuts, ginger, garlic, and xiao mi la peppers

Cooking:

  • Add enough oil to the wok to cover the chicken, and heat the oil to 90-120° C (194-248° F). Blanch the chicken in the hot oil.
    1 chicken breast
    Deep fry the chicken until it changes color
  • When the chicken changes color, remove the chicken and set aside. Pour the hot oil into a heat-resistant container.
    Remove the chicken from the oil using a strainer
  • Add a small amount of oil to the wok. Then add the Sichuan peppercorns and dried red peppers, and fry until you smell the aroma.
    10 Sichuan peppercorns, 5 xiao mi la (millet) chili peppers
  • Next, add the ginger, garlic, Doubanjiang bean paste and pickled pepper mixture, and cooking wine. Stir fry evenly, then add an appropriate amount of water (just enough to dissolve the salt and sugar) and season with salt, sugar, MSG, vinegar, and light soy sauce. (NOTE: The finished dish should not have a lot of broth, so add water sparingly.)
    1 tbsp fresh ginger, 3 cloves garlic, ⅓ cup fried peanuts, salt, msg, 1 tsp Shaoxing wine, 2 tsp Pixian Doubanjiang bean paste, 1 pickled red pepper, 1 tsp Baoning vinegar, 1 tsp light soy sauce, water, ½ tbsp sugar, white (granulated)
    Cooking Kung Pao Chicken, professional style
  • Add the diced chicken, stir fry, then glaze (Daqian) with starch water. Add a small amount of oil to brighten.
    starch water
    New Oriental Cooking School Kung Pao Chicken recipe
  • Finally, add the peanuts and green onions.
    ⅓ cup fried peanuts, 2 scallions
    Kung Pao Chicken recipe
  • Turn off the heat, and stir-fry the chicken and peanuts evenly.
    Kung Pao Chicken, Professional Style

Notes

  • Adjust the amount of seasonings according to the amount of your ingredients. The taste of this dish should be salty and slightly sweet and sour.
  • When blanching the chicken, turn the chicken when the color changes slightly to avoid the chicken pieces from sticking together. Please be careful with the hot oil.
  • Pickled peppers and Doubanjiang bean paste are both salty, so please be sure to test the taste of this dish during the cooking process.

Nutrition

Calories: 129kcalProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 72mgSodium: 131mgPotassium: 418mgVitamin A: 34IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword blanching, oil, chicken breast, Chicken Recipes, cooking wine, fried peanuts, frying, stir-fry, garlic, ginger, Pixian doubanjiang, scallions, Sichuan peppercorn, soy sauce, dark, soy sauce, light, starch water, sugar, white, vinegar, xiao mi la chili peppers
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