Ultra-Tech Wok with Cover. Smartly styled and durable. Easy to care for 304 stainless steel with Ultra-Core Plus encapsulated bottom. The perfect choice for stir-frying, steaming and making Tempura. The unique Ultra-Temp control and whistle valve makes it ideal for healthy, low-heat, minimum moisture cooking. #CNTSWOK/555
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KUNG PAO CHICKEN
WHAT IS VELVETING MEAT?
Velveting meat is essentially a process where you coat the meat in egg white, rice wine vinegar, corn starch, and salt and leave to marinate for about 30 minutes before cooking. The meat is then briefly cooked in a mixture of boiling water and oil, then strained and dried before stir-frying.
HOW DOES VELVETING MAKE STIR-FRY BETTER?
The method works by locking in the juices and keeps the meat moist when you cook it over a high heat. It is a little more work, but the combination of the marinade and the quick blanching in hot water ensures moist and succulent meat.
HOW TO VELVET MEATS FOR STIR-FRYING:
EQUIPMENT: Mixing bowl, 5-quart Stockpot
- For one pound of sliced or cubed meat (chicken, beef, or pork)
- One egg white
- 1 tablespoon white rice wine or rice vinegar
- 1 cornstarch
- 1 teaspoon kosher salt
- 3 quarts of purified water
- 1 cup sesame oil
Whisk together one egg white, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon kosher salt. Add the meat and stir to coat. Cover and marinate in the fridge for about 30 minutes.
Bring water and oil to a boil over high heat, then reduce heat to medium.
Strain away the marinade and discard. Add chicken pieces to the pot and boil until the chicken is white on the outside but still raw in the middle. About 30 to 60 seconds.
Strain off excess liquid and proceed with your stir-fry recipe or store meat in a vacuum-sealed container in the fridge for a few hours until ready to use.
KUNG PAO CHICKEN
Kung Pao Chicken is a traditional Chinese chicken and vegetable dish with peanuts similar to what is served in Chinese restaurants. The sauce is spicy and sweet, with tender chicken that is crispy on the outside and tender on the inside. Traditionally, it is made with chicken, chili peppers and stir-fried veggies. You will also likely see variations with peanuts.
EQUIPMENT: WOK, Chef’s knife
PREPERATION TIME: About 30 minutes – Serves 4
- 1-pound boneless skinless marinated chicken breast cut into 1-inch strips.
- 3 tablespoons purified water
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons purified water
- 2tablespoons vegetable oil
- 1medium white onion about 1-cup, ¾-inch dice
- 2 bell peppers, red and green, ¾-inch dice
- 3 cloves garlic, about 1 tablespoon, minced
- 8 pieces dried red chilies, cut in half and seeds removed
- Handful of roasted peanuts
- 2 or 3 thinly sliced green onions
1 tablespoon (9 g) minced ginger to make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.
Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
Heat the WOK over medium-high heat 375ᵒF-400ᵒF. Add vegetable oil, once the oil is hot, add the marinated chicken in a single layer in the pan. Allow it to cook without moving for 2 minutes. Stir and cook for 2 minutes then transfer to a clean bowl.
Turn heat down to medium 275ᵒF-300ᵒF and add the onions, stir-fry for 1 minute.
Add the bell peppers and stir-fry for 1 minute.
Add the garlic, ginger, and chili peppers, and cook for 1 minute.
Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.
Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.
To serve, top with peanuts and green onions.