You can use whole sichuan peppers, arbol chillies or even Bird's Eye/Thai chillies to get the good kick of heat. Meanwhile dry-fry some chilli peppers over a high heat until lightly charred. Place in the fridge to marinate for 30 minutes. Then pour a third of this mixture over chopped chicken that's been coated in a little cornflour/cornstarch. ![]() How to make Kung Pao Chicken:įirst mix up rice wine, soy sauce, sesame oil, hoisin sauce, white pepper, garlic, ginger, sugar and sechuan peppers: It tastes great served cold with some couscous/quinoa/bulgur wheat and salad and should last 2 days in the fridge - which makes it a great option for meal prep. I love to make extra kung pao chicken that i'll quickly cool, cover and refrigerate. The remaining two-thirds is added at the end along with the vegetables and reduced down to get a thick sauce with loads of flavour. My version involves making a marinade – a third of which is used to marinade the chicken. We just need to get the flavor of the Sichuan pepper oil.My Copycat Panda Express Kung Pao Chicken is a deliciously spicy stir fry with lots of chunky veggies and chicken, coated in a rich, tasty homemade sauce! Check out my video to see how easy it is to make!īelieve it or not, Panda Express hasn't really made it over to the UK, but I’ve paid the place a fair few visits on holidays to the US, and love their Kung Pao chicken. I use Sichuan pepper oil, not Sichuan peppercorns, so you won’t eat them when you eat. Mix them well in the bowl and add them to this dish. It’s very simple, you just need ketchup, Chinese black vinegar (or substitute a good balsamic vinegar), soy sauce, sugar, Sichuan pepper oil, cornstarch, and water.
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