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Chef Terrance Fong prepares this delicious recipe: Kung Pao Chicken
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A Kung Pao Chicken, okay we’ll start with the breasts and we can do this just cut it little biased about quarter inch thick. Now you can cut small pieces to here, what you want to do if you don’t want to follow right at home like maybe some like this cut in half and what we have made already is in the recipe on the website you can go to, to the white velvet as called. And the white velvet we do is to kind of like marinade your chicken and you want to do it ahead of time, make the marinade and then just put your chicken in the white velvet.
Okay, so the white velvet is made with the egg whites and the flour there, you have the recipe. And then you can let it sit in your refrigerator, say you want to do this in the morning before you go to work, put it in the refrigerator, cover it with plastic wrap and so it’s going to be marinated, it gets tender. And then when you’re ready to cook at night when you come home it’s already been done. So at least you’ll lose a step ahead of yourself, okay and just a light coat now, we’re going to fry this. Now we’ve done it also before I was there at Sheng Wang is they will suit in water. So doing marinade the chicken and pouch it in water because a lot of people didn’t want it to be fried but to me is you’re losing all your flavor.
So what about cooking, it’s about flavor. So I’m going to go process and we’re going to back to frying the product. Okay, let me see it might be a little too hot here. I don’t want to splatter the front row here, let me see if it was too hot. Okay, all right so we’re just frying the chicken. This is a soybean also, a little too hot, can you hand a towel, and we’re going to—a
I’m going to pour that chicken that we just like, it was like fried chicken though now we’ve done. Then let’s drain, okay, so it’s a kind of a couple step process here that you will do. Well let me say if you wanted to do and stay away from frying, you can do it in water just boil it in water and then take it out and then you’re going to make your sauce put the chicken in and that way but let me do it this way.
Okay, so either frying it or water based. Now Kung Pao, so pretty much is going to be of—not too much composed should be sweet, sweet, okay it should be a spice with garlic and then like a Pao, soy, okay, and vinegar that’s how it should be. No offend to my audience its smoking out here, all right. That’s okay. Okay, there we go so I’m going to add just a little oil, okay.
All right we’ll start with the chili pods, chili pods you want to work fast in this dish everything changes well at speed. So we’re going to do just a couple of pods, see how it turns just a little bit brown, garlic, sugar, scallions, and now you want to do is hit with shao hsing, with this Chinese rice wine. And now I’m going to add rice vinegar to it, okay so that’ like a three to one quart, three parts of shao hsing and then one part of vinegar. If you want to do a sweet and sour, it should be half-half, 50% of each and we’re going to add our soy and now we have two soy’s we have the light superior and a mushroom soy. You saw that the color is a little bit more intense, okay.
So once you got that sauce made, now we’re going to go back and add our chicken to it, some scallions, and a little slurry. Slurry is cornstarch and water together and it will thicken up the sauce. Okay and that is the Kun Pao Chicken. You should be able to smell that garlic, that soy, vinegar. Yes, I mean like I said it’s faster when you got 25,000 BTUs on your stove. Okay, and what you want to garnish was this little raw scallions, see we, the Chinese all the way the scallions from the top to the bottom using the bottoms, the whites and the tops and then we join in more whites to the top. Okay that a Kung Pao, oh, peanuts sorry there you go I love the peanuts.