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This delicious Kung Pao or Gong Bao is it’s called was a popular post on my channel when I prepared this a few months ago. This comes from the Sichuan region of China uses it’s famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise.

In this special version of Kung Pao that I created for New Year’s Eve or any celebration, Chicken is ground with other aromatics, made into meatballs and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar & Shaoxing wine giving it it’s classic umami taste.

I love recipes that have ingredients that I’ve never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. It’s made with fermented red rice which gives it it’s deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. I’m also using Shaoxing wine. This cooking wine is used in many recipes. Although it’s light in color, it smells exactly like Sherry and you can use Sherry as a substitute.

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Kung Pao Chicken Meatballs

Ingredients

  • 2 lbs Chicken diced into cubes
  • 1/2 cup Spring Onions
  • 1/4 cup Shallots
  • 1 tbsp minced Ginger
  • 1 tbsp minced Garlic
  • 1 tbsp Light Soya sauce
  • 1 tbsp Shaoxing wine
  • 2 tsps corn starch
  • Salt & Pepper to taste
  • Sauce
  • 1 tbsps of dark soya
  • 3 tbsps of light soya
  • 2 tsps of this delicious Chingkiang vinegar also known as black vinegar.
  • 1 tsp sugar
  • 1 tbsp of Shaoxing wine
  • ½ cup chicken stock
  • ¼ cup Water
  • 1-2 tsps Cornstarch slurry
  • 2 tbsps each minced ginger and garlic
  • 5 red dried Chinese chillies sliced
  • 1 tsp roasted and ground Schezwan peppers
  • 1 tbsp Peanuts roasted & crushed
  • Coriander for garnish

Instructions

  1. In a food processor add the Spring Onion, Shallots, Ginger and Garlic and process
  2. Add the Chicken cubes, Soya sauce, Shaoxing wine, corn starch, salt and pepper and process
  3. Add add the sauce ingredients to a bowl
  4. Prepare the meatballs - watch video for technique
  5. In a saute pan heat some oil and saute the remaining minced Ginger & Garlic togeher with the dried chillies
  6. Add the sauce
  7. Toast 1 tsp of Sichaun peppers and grind to a powder and add to the sauce
  8. Add a tsp or so of the slurry to thicken the sauce
  9. Add the Chicken meatballs, toss in the sauce
  10. Garnish with roasted and crushed Peanuts and Coriander
https://kravingsfoodadventures.com/kung-pao-chicken-meatballs/

Check out my other NYE recipes
Shrimp Nachos: https://www.youtube.com/watch?v=zhMwo5Zt-FA
Cheese Cigars: https://www.youtube.com/watch?v=PvgMFjwv1f4