Kung Pao Beef - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Sweet and Spicy Kung Pao Sauce Recipe
Wonder how to make an authentic Kung Pao Sauce at home? We explain this recipe with easy and simple instructions for you to try and enjoy. Take a look!
About:
Kung Pao Sauce is an authentic Szechuan style stir-fry sauce filled with sweet, spicy, and complex flavors. It is usually made with fresh aromatics, basic sauces, Szechuan peppercorns, and sesame oil. The recipe I have shared here shows how to make Kung Pao Sauce with easy step-by-step instructions for you to try and enjoy at home. This homemade Kung Pao Sauce is one of the flavor-filled stir-fry sauces and is used to make Kung Pao Chicken, Kung Pao Shrimp, Kung Pao Tofu, and similar other Chinese dishes.
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Ingredients:
¼ cup Sesame Oil
2 tbsp Garlic, minced
2 tbsp Ginger, minced
8 Dry Red Chilli
1 tsp Sichuan Peppercorn, crushed
2 tbsp White Onion or scallion, chopped
3 tbsp Light Soy Sauce
3 tbsp Dark Soy Sauce
3 tbsp Shaoxing Wine
1 tbsp Chili Sauce or Sriracha Sauce
1 tbsp Brown Sugar
1 tbsp Rice Vinegar or Black Vinegar
1 cup Vegetable Broth or Chicken Broth
1 tsp White Pepper Powder
1 tbsp Cornstarch, diluted in 3 tbsp Water
Recipe Notes:
1. For fresh aroma and flavor - Aromatics like minced garlic, ginger, and dry red chili gives the fresh aroma and flavor to the sauce
2. Sesame Oil - Stir-frying the aromatics in sesame oil gives authentic and earthy notes to your sauce
3. Sauces - Adding the light soy sauce, dark soy sauce, Shaoxing wine gives a rich taste, flavor, and color to your dish
4. Sichuan Peppercorns - It is one of the basic ingredients added in the Sichuan cuisine that delivers a unique numbing and tingling effect with slight spice notes. But if it is not handy feel free to use white pepper powder for similar results
5. Vinegar - Even though the classic Chinese recipes call for black vinegar, feel free to use rice vinegar, or apple cider vinegar that's handy to you
What to expect?
0:00 Introduction
0:11 Making Kung Pao Sauce
1:52 Final Output
1:57 Recipe Notes
#VegVeganMeat #KungPaoSauce #KungPaoSauceRecipe #HomemadeKungPaoSauce
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KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN | CHICKEN KUNG PAO
Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe
Ingredients for Kung Pao Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
For marination:
- Salt-1/2 tsp
- Pepper powder- 1/4 tsp
- Dark Soy Sauce- 1 tbsp
- Corn flour - 4 tsp
- Brown or white sugar- 1 tsp
- Sesame oil- 2 tsp
Vegetables:
- Green Zucchini- 125 gms cubed
- Red Bell Pepper- 125 gms cubed
- Roasted Peanuts - 1/4 cup
- Garlic, chopped -6 cloves (9-10 gms)
- Ginger, fine chopped - 1 tsp
- Red chillies - 8 (cut into 1/2 “ pieces)
- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp
Kung Pao Sauce:
- Low sodium Soy Sauce- 1 tbsp
- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
- Sugar- 1 tbsp
- Water -4 tbsp
- Cornstarch- 1 tsp
Other Ingredients:
- Oil- 2 tbsp
Preparation:
- Marinate chicken pieces for 30 mins.
- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
- Cut the boneless chicken thighs into cubes.
- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces
Process :
- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
- Remove and set aside for use later.
- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
- Mix and stir fry on high heat for 3 mins
- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.
- Serve hot with noodles or fried rice.
#kungpaochicken #chickenkungpao #kungpaorecipe #chinesekungpaochicken #chinesechicken #kungpaochickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
How To Make Kung Pao Chicken With Steven Chu
Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
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How to Make Szechuan Beef at Home!
The perfect fakeaway for the weekend! Tender beef in a spicy, smokey and sour Szechuan-style sauce.
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