The Kung Pao Chicken Recipe I Wish I Always Had

Kung Pao Chicken, or Gong Bao Ji Ding (宫保鸡丁), is a Chinese dish from Sichuan that has taken the world by storm. I try the authentic, traditional recipe - only to see if we can take it to the next level! Werbung | Ad | This video is #5/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu. 🍸 https://bit.ly/andong-mingriver Discover the original taste of Sichuan's #1 distilled spirit at their shop: 🇺🇸 https://bit.ly/andong-mingriver-US 🇬🇧 https://amzn.to/2SVsQUe 🇩🇪 https://bit.ly/andong-mingriver-EU2 ► Andong on Instagram 📷   / mynameisandong   ► Become a Patron and support this channel! ❤️   / mynameisandong   ► Kong Pao Chicken, super juicy 🐔 250g or 1 large chicken breast 1/2 tsp salt 1/2 tsp baking SODA (not baking powder!!) brine for 30 minutes, or up to overnight rinse very well then marinate in 1/2 Tbsp Chinese cooking wine (Liaojiu) 1/2 Tbsp light soy sauce 1/2 Tbsp corn starch while making your sauce & oil sauce 2 Tbsp Zhenjiang or Chinkiang vinegar 2 Tbsp sugar 1/2 Tbsp Chinese cooking wine (Liaojiu) 1 tsp ginger juice (squeezed grated ginger) 1/2 Tbsp light soy sauce 1/4 tsp dark soy sauce 1/4 tsp sesame oil 1/4 tsp msg (optional) 1 tsp corn starch, dissolved in 2 Tbsp cold water for the fragrant chili oil 5 Tbsp oil 2 tsp Sichuan pepper 2 Tbsp chili flakes sizzle on medium low for 2-3 minutes, until chili begins to darken you will need around 1-2 Tbsp of this oil prep other ingredients 1/2 cup or more of peanuts + cashews 3 medium scallions, pale parts only, cut into 1 cm chunks 2 cloves of garlic, thinly sliced about 10cm cucumber, deseeded, finely diced about 10 dried chilies (ideally Sichuan Er Jing Tiao), cut into pieces and deseeded blanch marinated chicken in 2l boiling water about 1-2 minutes, stirring gently outside should turn pale it’s ok if not cooked through yet! carefully strain let cool for a few minutes for the stir fry 2 Tbsp neutral cooking oil add garlic add chili add chicken stir fry 2 minutes add sauce (stir before adding to make sure starch is dissolved) stir until thickened add peanuts add cucumber add 1-2 Tbsp fragrant chili oil serve, enjoy! 💛 ► Pear In Red Baijiu Cocktail 🍸 20ml Ming River Baijiu 20ml Dark Rum 30ml Red Vermouth 30ml pear juice Shake with ice cubes Enjoy! ► The Food of Sichuan: Fuchsia Dunlop's Book 📖🌶️ https://amzn.to/2V1AcH1 🇩🇪 https://amzn.to/3fH5ZFb 🇺🇸 Written & Directed by Andong Motion Graphics by Andong 2nd Camera & Editing by Eypee Kaamiño ►   / eypeekaamino   ► Twitter 🐦   / mynameisandong   ► Andong on Facebook 📘   / mynameisandong