Remove the chicken with a slotted spoon from the marinade as you want only the meat to reduce the liquid when cooking. To cook the meat, heat up 2 tablespoons of oil. Remove them from the wok and place in a small bowl. To start the stir fry, heat up 1 tablespoon of oil and cook the whole dried chilies until they turn darker. The marinaded chicken is also part of the ingredients. Gather the ingredients for the Kung Pao stir fry. Just before using, make the cornstarch slurry and add it to the sauce. Whisk them together, except the cornstarch and water, and set it aside. Next, gather the ingredients for the homemade Kung Pao sauce. ![]() Cover and refrigerate for 20 minutes to overnight. Stir it with a fork to make sure the marinade is well distributed. Pour it over the thinly sliced bite sized chicken pieces. Gather all the ingredients for the marinade for Kung Pao then whisk it together in a bowl.
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