Kung-Pao Chicken
繁體中文

Ingredients
Boneless skinless chicken thigh (cut into 4cm/1.5" cubes)1 lb (450g)
Basic marinade (dark) 1 portion
Yam starch2 Tbs
Pam oil spray some
Kung-Pao sauce 1portion
 宮保雞丁圖片

Instructions
1.Prepare the Kung-Pao Sauce.
2.Marinate the chicken with the Basic Marinade (Dark) for 15 minutes. Thoroughly mix the marinated chicken with 2 tbs. of yam starch. Yam starch can be replaced with corn starch.
3.Set the air fryer to 400°(200°). Spray oil on the chicken cubes then cook them in the air fryer until golden brown, approx. 16 minutes - turn chicken over in the midway. If not using an air fryer, you can deep-fry the chicken in 375°(190°) oil until golden brown, approx. 3 minutes. Or you can pan-fry the chicken with 2 tbs. of oil in a pan.
4.Place the part A of the Kung-Pao Sauce in a heated pan; tilt the pot a little, so the minced garlic and chili peppers are soaked in the oil. Cook over medium-low until aromatic.
5.Add the part B from Kung-Pao Sauce; cook over medium heat until the sauce is sticky. Add the chicken and quickly stir until every piece of chicken is coated with sauce. Serve immediately.



宮保雞丁
ENGLISH

材料
去骨去皮雞腿肉(切成 4cm/1.5" 小塊)1 磅 (450克)
基本醃料(濃) 1 份
地瓜粉2 大匙
噴油 適量
宮保醬汁 1 份
 宮保雞丁圖片

做法
1.準備宮保醬汁。
2.將雞肉與基本醃料(濃)拌勻醃15分鐘。 醃完後加入2大匙地瓜粉仔細拌勻。如果沒有地瓜粉可用玉米粉替代。
3.氣炸鍋設定在400°F(200°C)。在雞肉上噴少許油後放進氣炸鍋炸到金黃，大約16分鐘，中途要翻面。如果沒有氣炸鍋，將雞肉用375°F(190°c)油炸酥後撈出，約3分鐘。也可以用2大匙油將雞肉煎黃。
4.鍋燒熱後加入宮保醬汁A料，將鍋子略側，讓辣椒和蒜末集中在油裡用中小火炒香。
5.加入宮保醬汁B料用中火拌炒到醬汁變黏稠後倒進雞塊迅速翻炒到每塊雞都裹有醬汁。趁熱食用。




最後更新 (Last Update): 11/16/2020
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