Ching He Huang's Kung Po Chicken Recipe | The Kitchen

You can make absolutely PERFECT Kung Po Chicken at home! #TheKitchen, Saturdays at 11a|10c Get the recipe ▶ https://foodtv.com/3m4VvDm Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Follow Ching He Huang: https://www.instagram.com/chinghehuang/ Kung Po Chicken RECIPE COURTESY OF CHING-HE HUANG Level: Easy Total: 25 min Active: 25 min Yield: 2 to 4 servings Ingredients Sauce: 7 tablespoons cold vegetable stock 1 tablespoon cornstarch 1 tablespoon hoisin sauce 1 tablespoon ketchup 1 tablespoon light soy sauce 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1 teaspoon chili sauce Chicken: 2 skinless chicken breasts or 4 thighs, cut into 1/2-inch slices Salt and ground white pepper 1 tablespoon potato flour or cornstarch 1 tablespoon peanut oil 2 tablespoons Sichuan peppercorns 4 dried red chiles 1 tablespoon Shaohsing rice wine or dry sherry 1 red bell pepper, seeded and cut into chunks 2 scallions, chopped into 1-inch lengths Handful of dry-roasted cashews Directions Special equipment: a wok For the sauce: Add the vegetable stock, cornstarch, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine. For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper. Add the potato flour or cornstarch and mix well to coat the chicken pieces. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the Sichuan peppercorns and dried chiles and fry for a few seconds, then add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the rice wine or dry sherry. Cook for an additional 2 minutes, then pour in the sauce. Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes. Add the scallions and cook for 1 minute. Toss in the cashews, then transfer to a serving plate and serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ChingHeHuang #TheKitchen #KungPoChicken #FoodNetwork Ching He Huang's Kung Po Chicken Recipe | The Kitchen | Food Network https://www.youtube.com/watch?v=w_3AJiD3DTo&feature=youtu.be