Recipe: Appetizing Kung Pao Chicken 😙😄

Kung Pao Chicken 😙😄.

You can cook Kung Pao Chicken 😙😄 using 31 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken 😙😄

1. You need of Chicken breasts, cut into 2cm cubes.
2. You need of big white onion, cut 1 inch, then in rectangular equal size.
3. Prepare of carrots, cut 1 inch,slice thinly then in rectangular in equal.
4. You need of Baby Sweetcorn, drain & discard.
5. Prepare of Thai Sweet Chilie Sauce (very mild hot),.
6. Prepare of or substitute w dried red chilies,.
7. You need of that gives flavour to the sauce.
8. Prepare of Salt as needed.
9. Prepare of whole Sichuan pepper,then u ground it at home with a better.
10. It's of (has a bit lemony with a numbing spiciness),.
11. You need of to substitue with 1/2 tsp white pepper.
12. Prepare of beaten egg: separate the egg white.
13. You need of tsb Dark ABC Sweet Soy sauce.
14. You need of Sesame oil.
15. Prepare of Sauce:.
16. It's of light Soy sauce.
17. You need of Chinese Black Vinegar (taste like balsamic vinegar).
18. It's of Sugar.
19. Prepare of chinese Shaoxing Wine (just a touch).
20. You need of ground White Pepper.
21. Prepare of cornstarch mix with 2 tbs cold water to.
22. You need of thicken the sauce.
23. Prepare of Other ingredients:.
24. Prepare of Garlic, smashed.
25. You need of Ginger, chopped finely.
26. Prepare of Sichuan Peppercorn.
27. It's of Cashew nuts:fry in teflon pan with no oil for 4' and keep.
28. It's of stirring, watch out that the cashew nuts don't burnt.
29. It's of Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry.
30. It's of Jasmine rice, long grain rice, to cook in Rice Cooker,.
31. It's of Garnish: 1 stalk Green onion, dice 5 mm.

Kung Pao Chicken 😙😄 instructions

1. Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine..
2. In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes..
3. In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic..
4. Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce..
5. Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice 😍.