9/12/2023 0 Comments Homemade kung pao chicken![]() ![]() If you cook this recipe, don’t forget to take a picture and post it to my Facebook fan page. So far, I have used the sauce to create Sichuan spicy shrimp stir-fry, spicy beef stir-fry with pepper, and Sichuan shredded chicken stir-fry.Ĭan’t find your favorite Szechuan dish here? Drop me a note below and I’ll create a recipe for you! It’ll only take you 40 minutes altogether. If you don’t feel comfortable cooking up a big batch of chili sauce, cut the the recipe in half and try cooking one dish with it. It does not contain any additives or preservatives.The sauce will keep for 3 months in the fridge, but you’ll probably use it all before it goes bad.It helps you to create no-fail spicy dishes that your family loves.It saves you 10 minutes every time you cook a Sichuan style stir-fry.The great things about the master sauce are: I use it as a master sauce to create various Sichuan style sauces, by adding it to a dish at the end of cooking, or simply by adding a few more ingredients to it to create a new sauce. It is a basic sauce to help you create super flavorful spicy dishes effortlessly. However, if you like spicy food and cook it more than once a month, try out the master sauce, and you’ll thank me later.Ī few words about this super sauce. In this case, go straight to my older version of kung pao chicken which doesn’t require that sauce. You might complain that it’s too much trouble to cook the chili garlic sauce in the first place! If you only cook Sichuan food once a month, maybe this is not the best choice for you. Place your chicken in a medium bowl, add 2 tablespoons of the sauce, and mix it in until the pieces are covered. It also adds a great crisp texture to the whole dish. Whisk the sauce to recombine then add to the skillet. Once very hot, add peanuts, white parts of onions, celery, bell peppers, ginger, garlic, dried chilies and chili seeds and stir fry one minute. You’ll be surprised how flavorful it tastes. To the now empty skillet, heat 1 ½ tablespoons oil over medium-high heat. Cube the cucumber into small pieces and add it at the end. This makes it much like the classic Beijing style kung pao chicken. You can easily apply the same method to cook kung pao shrimp, kung pao beef, kung pao tofu, etc.īy the way, I added cucumber in this recipe.It’s a foolproof method for tender and moist chicken.It uses only 10 ingredients, while other recipes use 12 to 18 ingredients.It only takes 20 minutes (15 minutes if you use already-roasted peanuts) to get the dish on the table, while the average recipes takes 30 minutes to an hour.Why create another kung pao chicken when there are millions already out there? Because I wanted to create the quickest way with the best kung pao flavor. Use this method and you’ll always create moist and tender chicken with no fuss!Īlthough I wrote about kung pao chicken a long time ago, I decided to create an easier version after I posted the all-purpose chili garlic sauce. A quick and easy kung pao chicken that only requires 20 minutes to prepare. ![]()
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