Скачать с ютуб Kung Pao Chinese Chicken 💥 в хорошем качестве

Kung Pao Chinese Chicken 💥

This dish originates from the Sichuan province of China. It’s sweet, sticky and spicy sauce is an ideal coating for crispy nuggets of chicken. Traditional recipes call for Chinese black vinegar for the sharpness it adds. If you can’t track it down, you could possibly swap with balsamic vinegar or apple cider vinegar, to achieve the sharpness this dish requires. You'll need: For the chicken: 2 egg whites 3 tbsp cornflour 1 tsp sesame oil 500g/1.1lbs chicken thighs, skinless, boneless and cut into scant 3cm pieces 500ml/2 ¼ cups rapeseed or canola oil For the sauce: 8 Chinese Red Peppers or Tianjin peppers (alternatively, use one red chilli, finely sliced) 6 cloves garlic, finely grated 6 spring onions, thinly sliced on the diagonal 1 thumb sized piece ginger, finely grated 75g/½ cup roasted unsalted peanuts 2 tbsp Cornflour 50ml/¼ cup Shaoxing rice wine 50ml/¼ cup soy sauce 50ml/¼ cup chicken stock 2 tbsp/¼ cup Chinese black vinegar 1 tbsp sesame oil 1 tbsp sugar Salt To serve: Cooked basmati rice Get the full method here: https://donalskehan.com/recipes/kung-... Check out my meal planning website: http://www.donalskitchen.com Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: http://bit.ly/SUBSCRIBEDonal Follow me on Twitter:   / donalskehan   Like my Facebook page:   / donalskehan   Follow me on Instagram:   / donalskehan   Follow me on Pinterest:   / donalskehan   Shop for my Kitchen Equipment Essentials: http://bit.ly/DonalsKitchen Check out my cookbooks: http://bit.ly/DonalCookbooks