Kung Pao Chicken 2.0

I made a dish like this before from "School of Wok". This time it is from my favourite Korean YT channel Aaron&Claire.

This Kung Pao Chicken tastes like proper Take-out food. But a lot better.

I had a piece of French chicken breast in the freezer and let it sit in the fridge over night to thaw.

I changed the recipe to my liking and to the ingredients I had at home. But as long as you use garlic, ginger and green onions as base veggies this is ok. I had some celery stalks and one red bell pepper to add. 

For the sauce I swapped chili bean paste with Ssamyiang paste.

Marinate:

225 g chicken breast cubed

1 tbsp dark soy sauce

2 tbsp Chinese cooking wine

1 tbsp cornstarch

1 tsp neutral oil

1/2 tsp white pepper

Marinate the meat minimum 20 minutes in the fridge.

Sauce:

1 tbsp soy sauce

1/2 tbsp oyster sauce

1/2 tbsp Chinese cooking wine

1 tbsp black Chinese vinegar

1 tbsp sugar

1 tbsp cornstarch

1 tsp chicken stock powder

1 tsp Ssamyiang paste

3 tbsp water or more

Ingredients:

3 tbsp neutral oil

1 red bell pepper

2 celery stalks or 1 green bell pepper

3 dried red Chinese chilis - seeds taken out

3 green onions

3 garlic cloves

1 knob grated ginger

1/4 cup roasted freshly in oil  peanuts

Heat up the wok with 2 tbsp oil and toss in the chicken. Let it sit for 2 min to get some color, then turn. Take it out when it is nearly cooked through and put in a small bowl with a lid. That way the remaining heat will finish it.

Add 1 tbsp oil and onion, garlic and ginger. After 2 min add the bite size veggies and toss them through.

Take them out and put the peanuts in for a fresh toasting. Now get everything back in the pan and pour the sauce over. It needs 3 minutes to thicken everything. If it is too gloopy, add more water.

Serve with rice noodles or cooked rice.