Caramel kung pao chicken
The bolder you are, the darker you can make the caramel in this recipe – but always have a measured amount of water ready so you can stop the caramelization process immediately when you are satisfied with the color. This is the only way to make the caramelized kung pao chicken the perfect...
Ingredients · Servings For 2 people
- 1 tbsp starch
- 5 tbsp soy sauce
- 1 tbsp sunflower oil
- 8 pcs chili pepper
- 2 cloves garlic
- pepper
- 2 tbsp light muscovado cane sugar
- 1 tsp ginger (fresh)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 75 g peanuts
- 3 pcs spring onions
Method · 1 h 40 min
- Cut the meat into bite-sized pieces. In a bowl, mix the cornstarch and 2 tablespoons of soy sauce, add the meat and mix. Marinate for 1 hour in the refrigerator.
- Then heat the oil in a large wok or large deep frying pan. Drain the chicken from the marinade and pat dry with paper towels (remove the marinade).
- Add them to a wok or pan along with the chili peppers, garlic, and Sichuan peppercorns and fry for 2-3 minutes, stirring constantly, until the meat browns and the chili peppers begin to turn black.
- Then remove everything to a plate and wipe the pan clean with paper towels. Pour the sugar into the wok, pour in 50 ml of water and cook until the mixture turns a caramel color.
- Measure out 300ml of warm water and when the caramel reaches the desired colour, quickly pour it into the pan. Add the ginger, vinegar, sesame oil and the remaining soy sauce and bring back to the boil.
- Return the chicken mixture to the pan, add the peanuts or cashews and simmer for 20-25 minutes to reduce the sauce to a caramel consistency and coat the meat. Add the white parts of the spring onions for the last 2 minutes and the green parts for the last 30 seconds. Serve with jasmine rice or noodles.