Discover the rich flavors of Steven Chu's Kung Pao Chicken, featuring tender velveted chicken thighs, toasted peanuts, and a bold spicy sauce, served alongside fluffy long-grain rice.
Ingredients extracted via AI
chicken thighsegg whitecornstarchsaltwhite pepperoil1 pohár long-grain ricespring oniongarlicTian Tsin chili pepperspeanutsShaoxing winesoy saucehoisin saucesugarvinegarMSG
Procedure generated via AI
Cut the boneless, skinless chicken thighs into roughly half-inch cubes.
Prepare the chicken for velveting by adding the egg white and mixing thoroughly, coating each piece to seal in moisture.
Add cornstarch and combine well with the egg white and chicken for a smooth, tender texture.
Season with salt and white or black pepper to taste.
Add a small amount of oil to prevent the chicken from clumping during cooking.
Place the chicken in the refrigerator for 30 minutes to complete the velveting process.
Rinse the long-grain rice to remove excess starch, then cook it with an equal amount of water.
Heat a wok over high heat (about 190°C/375°F) and add oil.
Add the chopped green parts of the spring onions and sauté until golden to develop flavor.
Add the halved dried Tian Tsin chili peppers, stirring to release seeds and aroma.