General Tso's Chicken
General Tso's Chicken - that perfect combination of sweet, savoury, spicy and tangy with crisp Chinese Chicken bites. Chinese takeout favourite that's just all round good!
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BETTER THAN TAKEOUT - Easy Kung Pao Shrimp Recipe
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Kung Pao Shrimp is a classic Sichuan dish. As a variant of Kung pao chicken, it is easy to make and great to serve with white rice because the taste is flavorful, complex, and well-balanced. As a variant of kung pao chicken, one of the differences is that this dish is deep fry and kung pao chicken is stir-fried. So the shrimp is slightly crispy and coated with a glossy sauce.
INGREDIENTS (serves 2-3 people with some rice)
To Marinade the Shrimp
1 lb of shrimp peeled and deveined
1/3 tsp of salt
Some white pepper to taste (Amazon Link -
2.5 tsp of Chinese cooking wine (Amazon Link -
1 tbsp of cornstarch (Amazon Link -
2/3 cup of cornstarch (Amazon Link -
To Make the Sauce (碗芡)
4.5 tbsp of sugar (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
2 tbsp of light soy sauce (Amazon Link - )
2.5 tbsp of Chinese black vinegar (Amazon Link -
3 tbsp of water
Others:
1.5 cups of oil for deep frying
1/2 cup of peanuts
4 cloves of garlic, sliced thinly
1/2 inch of ginger, sliced thinly
4 scallions, dice the white and cut the green part into short pieces
a handful of red dried chilies, cut some open to release the flavor (Amazon Link -
1/2 tbsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of Sichuan Dou Ban Jiang (Amazon Link -
INSTRUCTIONS
Marinade the shrimp with salt, white pepper powder, Chinese cooking wine, and 1 tbsp of cornstarch. Please pay attention to the ingredient list if you are buying frozen shrimp. Most shrimp on the market is frozen with a salt solution. In that case, you must use less salt or rinse the shrimp thoroughly before seasoning.
Place 1/3 cup of cornstarch at the bottom of a big container. Add the shrimp and cover with another 1/3 cup of cornstarch. Put on the lid and shake well. Leave the shrimp in the container and set it aside. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
To make the sauce (or what we call 碗芡), thoroughly combine the sugar, cornstarch, light soy sauce, Chinese black vinegar, and water. You can replace Chinese black vinegar with white or rice vinegar; however, you will miss a bit of the distinctive fermented taste.
Add 1.5 cups of oil and the peanuts to the wok. Stir constantly over medium-low heat for 2-3 minutes. Remove the peanut when you see they are slightly opened; set them aside. If allergic to peanuts, use a different kind, such as walnut or almond. If your peanuts are roasted already, skip this step.
Put the shrimp into a sieve and shake it a few times to eliminate the excess starch. Next, heat the oil to 400°F /204°C and fry the shrimps in 2 batches for 2-3 minutes each. Crowding the wok risks overcooking the shrimp as it will quickly drop the oil’s temperature.
Transfer the shrimp to a rack to drain out the excess oil. Sieve the starch crumbs from the oil before frying the next batch of shrimp.
Remove most of the oil and keep 1.5 tbsp in the wok. Add garlic, ginger, the white part of the scallions, red dried chilies, and the Sichuan Dou Ban Jiang. Stir over medium-low heat for a couple of minutes or until fragrant.
Add the Sichuan peppercorn powder. Pour in the sauce. Keep stirring until the sauce is thickened. Add the reserved green part of the scallion, the peanuts, and the shrimp. Toss until everything is coated thoroughly. Serve with white rice.
This dish can be made without chilies, Sichuan peppercorns, and the Dou Ban Jiang. That’s what most Americanized takeout restaurants do. However, these three ingredients create the classic spicy and numbing flavor, which stands the authenticity.
Garing & Lembut: Resep Ayam Kung Pao [Kualitas Restoran]
***English description is at the bottom section.***
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00:00 : intro
01:30 : persiapan bahan (prepping the ingredients)
03:53 : mulai marinasi ayam (marinating the chicken)
04:30 : potong bahan-bahan (slicing the veggies)
05:53 : membuat campuran saus (making the sauce)
06:18 : mulai memasak (start cooking)
07:39 : hidangan siap dan tahap plating (the dish is ready to plate and serve)
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[INDONESIAN]
Resep Ayam Kung Pao. Ayam Kung Pao merupakan sajian khas Tiongkok yang berbahan dasar ayam dengan citarasa pedas. Perpaduan antara daging ayam yang lembut, renyahnya kacang, dan bumbu pedas gurih khas Szechuan.
Resep Ayam Kungpao (untuk 2 porsi)
Bahan:
300 gr paha ayam fillet, potong kotak
½ sdm arak masak / jus apel
2 sdt tepung maizena
1 sdm putih telur
2 sdt kecap asin
1 sdt minyak wijen
½ sdt lada putih
10-15 cabai kering besar, gunting 1 cm
1 ruas jahe gajah (jahe besar). iris tipis
6 siung bawang putih, iris tebal
1-2 batang daun bawang besar, iris 1 cm
50 gr kacang tanah goreng
Saus:
2 sdm saus tiram
3 sdm dark soy sauce
2-3 sdm cuka beras (cuka biasa 1 sdm saja)
2 sdm gula
2 sdt tepung maizena
75 ml air kaldu ayam / air
1/2 sdt Penyedap, opsional
Langkah:
1. Masukkan arak masak, lada putih, putih telur, maizena, kecap asin, dan minyak wijen ke dalam ayam lalu aduk rata dan diamkan minimal 15 menit
2. Untuk saus, campurkan semua bahan kedalam mangkuk kemudian aduk hingga rata
3. Panaskan wajan, beri minyak yang cukup lalu tumis ayam dengan api besar hingga setengah matang lalu buang sedikit minyak jika dirasa terlalu banyak
4. Masukkan cabai kering lalu aduk dan masak hingga ayam berwarna kecokelatan kemudian masukkan jahe, daun bawang bagian putih, dan bawang putih lalu tumis sebentar
5. Masukkan campuran saus, masak hingga saus mengental kemudian tambahkan daun bawang bagian hijau dan kacang tanah goreng lalu aduk-aduk dan matikan api
6. Ayam kung pao siap disajikan
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===================
[ENGLISH]
Crisp & Tender: Restaurant-Quality Kung Pao Chicken Recipe
Kung Pao Chicken is a spicy Chinese food with chicken as the main ingredient. The flavor is a combination of tender chicken, crunchy nuts, and Szechuan-style spicy and savory sauce.
Kung Pao Chicken Recipe (yield 2 serving)
Ingredients:
300 g chicken thigh fillet, diced
1/2 tbsp cooking wine / apple juice
2 tsp cornstarch
1 tbsp egg white
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper
10-15 pc large dried chili, cut to 1cm pieces
2 cm large ginger, thinly sliced
6 clove garlic, thick slices
1-2 pc large green onions, slice to 1cm pieces
50 g fried peanuts
Sauce:
2 tbsp oyster sauce
3 tbsp dark soy sauce
2-3 tbsp rice vinegar
2 tbsp sugar
2 tsp cornstarch
75 ml chicken stock / water
MSG, opsional
Steps:
1. Combine the cooking wine, white pepper, egg white, cornstarch, soy sauce, and sesame oil with the chicken. Mix well and marinate for 15 mins.
2. For the sauce, combine all the ingredients in a bowl. Mix well.
3. Heat the pan and add quite a bit of oil. Fry the chicken on high heat until half-cooked, then remove the excess oil if necessary.
4. Add the dried chili. Cook until the chicken browns, then add the ginger, the white part of green onions, and garlic. Cook for a bit.
5. Add the sauce mix and cook until the sauce thickens. Then, add the green part of the green onions and fried peanuts. Mix well and turn the heat off.
6. Kung Pao Chicken is ready to serve.
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ကြက်ကုန်းဘောင်ကြီးကြော်(Kang Poa Chicken Recipe)
ကြက်ကုန်းဘောင်ကြီးကြော်နည်း / အရမ်းစားလို့ကောင်းတဲ့ကုန်းဘောင်ကြီးကြော်နည်းလေ/ကြော်ရတာလဲအရမ်းလွယ်ကူတယ် /
How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!