Petitchef

Chinese style chicken techinque, water velveting and kung pao chicken

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
1 lb chicken breasts or thighs, boneless & skinless, cut into 1 inch pieces

1 onion, diced

1 red bell pepper, cut in 1 inch dice

1-2 T oil

1 T minced garlic

1 T minced ginger

3-4 dried chilies or chili flakes

1/3 to 1/2 c cashews- -


Velveting Marinade:

1/2 tsp kosher salt or to taste

1 T white wine

1 egg white

1 T cornstarch

1 T oil- - -


Kung Pao sauce :

2-4 tsp Sriracha

6 T water(or stock)

2 T white wine

2 T sugar

4 T soy sauce

1 scallion sliced thin

Preparation

  • Sprinkle in the salt while stirring the meat. Stir in the wine.
  • Add the egg white and gently mix to coat each piece of chicken making sure not to froth the egg. Sprinkle in the cornstarch, coating each piece.
  • Add the oil and stir to coat. Let the meat marinate for 30 minutes.
  • While the chicken marinates, prepare the other ingredients and the sauce. Have them ready.
  • In a small bowl, mix together all of the ingredients for the sauce and set it aside.
    Make rice if desired to serve with dish.
  • Velveting the chicken:
    Using the water method. Bring a pot of water with just one tablespoon oil to a boil.
  • Once the water boils, lower the heat to maintain a very gentle simmer.
  • Scatter in the marinated chicken, stir to separate and keep stirring gently until the coating turns white.
  • Remove the chicken pieces quickly with a slotted spoon or strainer.

Photos

Chinese style chicken techinque, water velveting and Kung Pao chicken, photo 1Chinese style chicken techinque, water velveting and Kung Pao chicken, photo 2




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