Kung Pau chicken with udon noodles

Updated at: Thu, 17 Aug 2023 00:22:44 GMT

Step 1

Cut chicken breast into 1/2 inch cubes. Marinate it with salt, onion powder, and Chinese cooking wine. Then coat the chicken with 1.5 tbsp cornstarch and egg white. Keep mixing it until it gets to a creamy and velvety texture. Set it aside for 20 minutes.

Step 2

Dice Sichuan peppercorns or make white pepper/cumin mix. Cut a handful of red dried chilies into short pieces. Roughly diced 4 pieces of white parts of the scallion. Prepare minced garlic, and minced ginger.

Step 3

Heat your wok until it is smoking. Add a generous amount of oil. Give it a toss so the oil covers the bottom. Wait for it to smoke. That means the wok is hot enough. Then add the chicken. Spread the meat so most pieces are touching the bottom of the wok. Do not stir and flip the meat or else it will stick to the wok immediately. Let one side of the meat sear. Once it is nice and golden, the wok will release the food easily.

Step 4

Once the chicken is cooked and you got some nice brown color. Turn off the heat and take it out.

Step 5

Drizzling in a little more oil to the wok along with Sichuan Dou Ban Jiang. Stir this on low heat for a couple of minutes.

Step 6

When you see all the oil becomes a red-orange color, add the garlic, ginger, diced Sichuan peppercorn, red dried chilies and brown sugar. Stir until the sugar melts.

Step 7

Introduce the chicken back into the wok and add the seasonings – soy sauce and Chinese black/balsamic vinegar. Pouring 2 tsp cornstarch and 1/2 cup water and stir immediately to thicken the sauce.

Step 8

When the sauce thickens, throw in the scallions and the udon noodles. Toss everything together. Taste it to adjust the flavor. Mine does need one more splash of vinegar. Give it a final stir and you are ready to enjoy.

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