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Crispy Kung Pao Chicken with Chili Oil
Our Kung Pao Chicken leans on soy sauce and patience: kissed with char and smoke, then finished with Chili Oil.
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Ingredients
What you'll need
- 1 lb congee
- 4 oz soy sauce
- 1/4 cup garlic
- 2 tbsp fresh ginger
- 1 cup scallions
- 3 cloves toasted sesame oil
- 1 tsp Shaoxing wine
- to taste a squeeze of citrus
Method
Step by step
- Sweat the aromatics in a little fat until soft, with no rush and no color.
- Add the base ingredients and toast them briefly to build flavor.
- Pour in the stock, bring to a bare simmer, and let it cook until everything is tender.
- Adjust the seasoning, finish with herbs, and serve with something crusty alongside.
Keep cooking
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