Make Perfect Kung Pao Chicken at Home | Chinese Takeout Favorite | Easy and Delicious Recipe

Hi everyone, I'm Sam. Today we're going to make a classic Chinese dish, Kung Pao Chicken. This dish is famous for its unique lychee flavor and charred spiciness. It's a must-order in Chinese restaurants. Let's get started. I'm using chicken breast but you can also use chicken thighs. First, we'll remove the tendon and any membranes. Then, slice it in half, cut it into strips, and finally into cubes. Next, we're going to marinate the chicken breast. First, add cooking wine. This will help remove any gamey taste. Then, add salt and soy sauce. These will give the chicken a base flavor. Mix everything with your hands. Be gentle to avoid breaking the pieces. Let the chicken fully absorb the marinade. It should become slightly sticky. Now, add half an egg white. This will make the chicken more tender and smooth. Then, add cornstarch. This locks in moisture and prevents the chicken from drying out during cooking. Finally, add some cooking oil. This will keep the pieces from sticking together in the pan. I've got some green onions but you can use any vegetables you like. Cucumbers and zucchini are great options. I also have some sliced ginger and garlic. I don't have peanuts at home so I'm using cashews instead. Dried chili peppers are essential for this dish. They will give it that unique charred spiciness. Finally, if you have chili oil, I recommend using it. It adds color and enhances the flavor. I explained how to make it in my last video so check that out if you need a guide. Next, we'll add vinegar, sugar, light soy sauce, and other seasonings to make the sauce. This sauce has a unique flavor that combines sweetness and tanginess similar to the taste of lychee fruit which is sweet and slightly floral. If you haven't tried lychee, think of a blend of tropical fruits with a refreshing and well-rounded flavor. Mix everything well and set it aside. Add some cooking oil. You need enough oil to cover the bottom. Add the cashews and cook them over medium-low heat. It only takes a short time to get them nicely colored on the surface. I slightly overcooked mine. Next, use chopsticks to test the oil temperature. If you see small bubbles forming around the chopsticks, add the marinated chicken breast and spread it out evenly on the bottom. Don't move it for a few seconds. When you see the edges of the chicken turn in color, start to stir and separate the pieces. Once all the pieces have changed color, remove them and drain the oil. No need to wash the pan. Add cooking oil and heat it over medium-low heat. Add the dried chili peppers, sliced ginger, and sliced garlic. Stir fry until fragrant. Then add the prepared green onions and continue to stir fry. Cook until the green onions release their aroma and the dried chili peppers impart their charred spiciness. Reduce the heat to low, add the chicken breast, and pour in the sauce. Remember to stir the sauce well before adding it. Turn the heat to high and continue to stir fry, allowing all the ingredients to be thoroughly coated with the sauce. Reduce the heat to low again, add the cashews, and pour in the chili oil. Stir a few more times, then turn off the heat and serve. Kung Pao Chicken is one of my favorite dishes. Its lychee flavor and charred spiciness are truly unique. I hope you try making this dish at home. If you enjoyed this video, please like and subscribe to my channel. Thanks for watching and see you next time.