Kung Pao chicken has been my default safe choice when I am in an unknown Chinese restaurant. Pieces of chicken (or tofu) fried in Kung Pao sauce, served with chill and roasted garlic peanut. You cannot go wrong. Becoming non-meat eater did not stop me from trying alternatives. I have eaten Kung Pao tofu variations, but they weren't quite like chicken. I was losing hope until we made some fake chicken at home, and made our own delicious Kung Pao chicken!
Ingredients
- 300g (or 11oz) vegan chicken
- ½ Cup garlic peanut
- Marinade:
- 1 T water
- 1 T soy sauce
- 2 t cornstarch
- Dry Ingredients:
- ¼ c dried red pepper (or more if you like hot!)
- ½ t ground Szechwan peppercorn
- Fresh Ingredients:
- 1 teaspoon ginger, minced
- 6 sections of green onions, chopped
- ½ large red bell pepper, chopped into roughly ½ x 1 inch slices
- The Sauce:
- 4 Tablespoon water
- ½ Knorr vegetarian bullion cube
- 2 Tablespoon liquid caramel (see below for details)
- 2 Tablespoon cooking wine
- 2 Tablespoon white vinegar
- 2 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 4 teaspoon sugar
- 1 teaspoon cornstarch
Instructions
I you have liquid caramel please skip this paragraph, otherwise please read on. To prepare, simmer 4 Tablespoon sugar and 2 Tablespoon water over low heat for 5 minutes until brown. Add in another half cup of water, boil over high heat for 3 minutes until the mixture turns to caramel. We will use 2 Tablespoon of this in The Sauce.
Combine the Marinade ingredients together in a large bowl and mix until all items are dissolved. Combine the Sauce ingredients together in a small bowl.
Break the vegan chicken in small pieces (about 1.5"), and mix them in the Marinade mixture until coated evenly.
Cut the dry red peppers into section, remove their seeds.
In a hot wok with 3 Tablespoon oil, stir fry Dry Ingredients on low heat for 30 seconds; add in Fresh Ingredients and fry for another minute. Finally add in the vegan chicken pieces and The Sauce, and stir-fry over high heat until evenly mixed. Mix in the garlic peanuts before removing from heat.
Combine the Marinade ingredients together in a large bowl and mix until all items are dissolved. Combine the Sauce ingredients together in a small bowl.
Break the vegan chicken in small pieces (about 1.5"), and mix them in the Marinade mixture until coated evenly.
Cut the dry red peppers into section, remove their seeds.
In a hot wok with 3 Tablespoon oil, stir fry Dry Ingredients on low heat for 30 seconds; add in Fresh Ingredients and fry for another minute. Finally add in the vegan chicken pieces and The Sauce, and stir-fry over high heat until evenly mixed. Mix in the garlic peanuts before removing from heat.