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https://www.lifestylefood.com.au/recipes/16874/kung-pao-chicken

LifestyleFOOD.com.au

Kung Pao Chicken

Ming Tsai is joined by his parents to make a whole host of recipes using his special Kung Pao Sauce.

Ingredients

  • 2 large chicken breasts, skin off, cut into 1/2-inch dice

  • 2 egg whites

  • 1 cup carrot nubs, sliced into 1/4-inch rounds

  • 4 ribs celery, cut into 1/2-inch dice

  • 1/4 cup Kung Pao Sauce

  • 1/2 cup unsalted roasted peanuts, optional

  • Steamed white rice on the side

  • Kosher salt and freshly ground black pepper

  • Grapeseed or canola oil for cooking

  • Kung Pao Sauce

  • 3 tablespoons minced garlic

  • 2 tablespoon minced ginger

  • 2 tablespoons sambal oelek

  • 1 cup naturally brewed dark soy sauce

  • 3 tablespoons sugar

  • 1/2 cup naturally brewed rice vinegar

  • 1 tablespoon cornstarch with 1 tablespoon water for a slurry

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper

Method

  • 1.

    In a large bowl, combine chicken with egg whites and season with kosher salt and freshly ground black pepper to taste. In a wok or saute pan coated lightly with oil over high heat, add chicken and cook for 2 minutes. Add carrots, celery, Kung Pao Sauce and peanuts and stir-fry for about 1 minute, until combined thoroughly. Serve on a platter over white rice.

  • For the Kung Pao Sauce::

  • 1.

    In a wok or saute pan coated lightly with oil over high heat, add garlic and ginger and saute for 1 minute, just to soften. Add sambal, taking care not to inhale the chile, and saute until well-blended. Add soy sauce to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken. Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature, store in an air-tight jar and place in the fridge.

Notes

Makes about 2 1/2 cups of sauce.

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