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Hand-Pulled Kung Pao Chicken with Chili Oil
Deeply satisfying Kung Pao Chicken with Chili Oil, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb kung pao chicken
- 1 medium soy sauce
- 1 lb garlic
- a pinch fresh ginger
- 4 oz scallions
- 1/4 cup toasted sesame oil
- 2 tbsp Shaoxing wine
- to taste good finishing oil
Method
Step by step
- Pat the kung pao chicken dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the kung pao chicken, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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