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Home Cooking with Foodland: Episode 30

Join Chef Keoni in his home kitchen as he demonstrates how to make a Kung Pao Chicken

Ingredients and Instructions:

For the chicken: 

  • 1 pound chicken breast, cut into 3/4” cubes
  • 1 teaspoon vegetable oil
  • 1 teaspoon cornstarch
  • 1 teaspoon dry sherry
  • a pinch salt
  • a pinch of pepper

For the sauce: 

  • 1 tablespoon shoyu
  • 1 teaspoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 3 tablespoons water or chicken stock
  • 1 teaspoon cornstarch

Additional ingredients: 

  • 3 tablespoons vegetable oil
  • 1 green bell pepper, seeded and diced into 3/4" pieces
  • 3 cloves garlic, peeled and chopped
  • 1 thumb size piece of  ginger, peeled and chopped
  • 4 dried red chilies
  • 1/2 teaspoon Sichuan peppercorn powder or fine ground black pepper
  • 6 scallions, white portions only, cut into 3/4” pieces
  • 1 cup roasted peanuts

Directions:

  1. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
  2. Mix together all the sauce ingredients in a bowl and reserve.
  3. Heat 2 tablespoons oil in a wok over high heat. Add the chicken in a single layer and sear the chicken, letting it sit for 1 minute, then stirring and cooking for 30 seconds more. Remove from the wok and reserve.
  4. Put the wok back on the burner and reheat. When hot, add another tablespoon oil. Add the bell pepper and stir fry for 1 minute. Add in the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for another minute.
  5. Add the chicken back to the pan. Stir-fry for a minute. Take the sauce, stir to reincorporate then add the sauce to the wok and stir-fry for another minute.
  6. Add in the peanuts, toss and serve.

Notes: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.

 

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