Kung Pao Chicken Recipe (Chinese Style Chicken Saute)
Kung Pao chicken recipe; It is prepared by coating chicken pieces with starch, quickly sautéing them with vegetables, and topping them with a light sweet-sour sauce of soy sauce. In this recipe, the ingredients are practical and the cooking time is short; Add the final touch with pistachios and serve hot. All you have to do is follow the how-to steps and cook without crowding the pan.
Ingredients
1. Ingredients
2. 1 tablespoon dried sherry (alternative: grape juice + 1 teaspoon vinegar)
3. 2 tablespoons oyster sauce
Step-by-Step Method
Marinate the chicken
Cut the chicken breast into cubes. Mix with starch, white pepper and 1 tablespoon soy sauce; Let it sit for 10 minutes.
Stir the sauce
In a bowl, whisk together 2 tablespoons soy sauce, dry sherry, sugar, hoisin and oyster sauce and broth until smooth.
Seal the chicken over high heat
Heat the wok or large pan thoroughly. Add the oil, put the chicken in a single layer and saute for 3-4 minutes until it begins to brown. Don't overcrowd the pan; Do it in two passes if necessary.
Saute the vegetables
When the chicken is almost cooked, add the green pepper, onion, celery and water chestnuts. Cook for 2-3 minutes, turning and keeping it firm.
Toss with the sauce.
Pour the sauce you prepared into the pan. Boil it for 1-2 minutes and when it thickens slightly, remove it from the stove; Let the sauce wrap the chicken and vegetables well.
Finish with peanuts and serve
Add peanuts and stir briefly. Serve hot; It goes well with rice or noodles.