Oregon State University's student-run lifestyle magazine

Beaver's Digest

Oregon State University's student-run lifestyle magazine

Beaver's Digest

Oregon State University's student-run lifestyle magazine

Beaver's Digest

Recipe Card: Kung Pao Chicken (Home Cooking, Ep. 9)

Recipe Courtesy of Meisen Hu, Home Cooking Host

Home Cooking highlights family recipes from international students. In this episode, home cook Meisen walks you through all the necessary ingredients, preparation and cooking instructions to make Kung Pao Chicken.

Ingredients

  • Fresh chicken thighs
  • Dried Japanese peppers
  • Green onion
  • Soy sauce
  • Sugar
  • Fresh garlic or garlic powder
  • Fresh ginger or ginger powder
  • White pepper
  • Red cooking wine or Chinese cooking wine

Instructions

Step 1: Dice chicken thighs into 2cm by 2cm cubes.

Step 2: Marinade the chicken thighs with red cooking wine, garlic, ginger and white pepper.

Step 3: Pour enough oil into the pan to fry all the diced chicken thighs and add the crumbled, dried Japanese peppers and diced green onions first into the oil.

Step 4: Then add the chicken thighs along with all the marinade ingredients. Stir fry on high heat until the chicken is about 60%-70% cooked.

Step 5: Turn down the heat and add sugar with soy sauce. Stir fry until the sugar starts caramelizing.

Step 6: Enjoy!

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