Recipe: Delicious Kung Pao Chicken 😙😄

Kung Pao Chicken 😙😄.

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

Ingredients of Kung Pao Chicken 😙😄

1. Prepare 2 of Chicken breasts, cut into 2cm cubes.
2. Prepare 1 of big white onion, cut 1 inch, then in rectangular equal size.
3. It's 2 of carrots, cut 1 inch,slice thinly then in rectangular in equal.
4. You need 1 can of Baby Sweetcorn, drain & discard.
5. Prepare 1 tbs of Thai Sweet Chilie Sauce (very mild hot),.
6. It's of or substitute w dried red chilies,.
7. You need of that gives flavour to the sauce.
8. Prepare 1 tsp of Salt as needed.
9. It's 1 tsp of whole Sichuan pepper,then u ground it at home with a better.
10. Prepare of (has a bit lemony with a numbing spiciness),.
11. It's of to substitue with 1/2 tsp white pepper.
12. It's 1 of beaten egg: separate the egg white.
13. It's 1 of tsb Dark ABC Sweet Soy sauce.
14. It's 1 tbs of Sesame oil.
15. You need of Sauce:.
16. You need 2 Tbs of light Soy sauce.
17. It's 1/2 tbs of Chinese Black Vinegar (taste like balsamic vinegar).
18. Prepare 1 tbs of Sugar.
19. It's 1/2 tbs of chinese Shaoxing Wine (just a touch).
20. You need 1/4 tsp of ground White Pepper.
21. Prepare 2 tsp of cornstarch mix with 2 tbs cold water to.
22. Prepare of thicken the sauce.
23. You need of Other ingredients:.
24. It's 2 cloves of Garlic, smashed.
25. Prepare 20 g of Ginger, chopped finely.
26. You need 1 tbs of Sichuan Peppercorn.
27. Prepare 80 g 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. You need of Garnish: 1 stalk Green onion, dice 5 mm.

Kung Pao Chicken 😙😄 step by step

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 😍.