Garing & Lembut: Resep Ayam Kung Pao [Kualitas Restoran] 

**English description is at the bottom section.**
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00:00 : intro
01:30 : persiapan bahan (prepping the ingredients)
03:53 : mulai marinasi ayam (marinating the chicken)
04:30 : potong bahan-bahan (slicing the veggies)
05:53 : membuat campuran saus (making the sauce)
06:18 : mulai memasak (start cooking)
07:39 : hidangan siap dan tahap plating (the dish is ready to plate and serve)
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[INDONESIAN]
Resep Ayam Kung Pao. Ayam Kung Pao merupakan sajian khas Tiongkok yang berbahan dasar ayam dengan citarasa pedas. Perpaduan antara daging ayam yang lembut, renyahnya kacang, dan bumbu pedas gurih khas Szechuan.
Resep Ayam Kungpao (untuk 2 porsi)
Bahan:
300 gr paha ayam fillet, potong kotak
½ sdm arak masak / jus apel
2 sdt tepung maizena
1 sdm putih telur
2 sdt kecap asin
1 sdt minyak wijen
½ sdt lada putih
10-15 cabai kering besar, gunting 1 cm
1 ruas jahe gajah (jahe besar). iris tipis
6 siung bawang putih, iris tebal
1-2 batang daun bawang besar, iris 1 cm
50 gr kacang tanah goreng
Saus:
2 sdm saus tiram
3 sdm dark soy sauce
2-3 sdm cuka beras (cuka biasa 1 sdm saja)
2 sdm gula
2 sdt tepung maizena
75 ml air kaldu ayam / air
1/2 sdt Penyedap, opsional
Langkah:
1. Masukkan arak masak, lada putih, putih telur, maizena, kecap asin, dan minyak wijen ke dalam ayam lalu aduk rata dan diamkan minimal 15 menit
2. Untuk saus, campurkan semua bahan kedalam mangkuk kemudian aduk hingga rata
3. Panaskan wajan, beri minyak yang cukup lalu tumis ayam dengan api besar hingga setengah matang lalu buang sedikit minyak jika dirasa terlalu banyak
4. Masukkan cabai kering lalu aduk dan masak hingga ayam berwarna kecokelatan kemudian masukkan jahe, daun bawang bagian putih, dan bawang putih lalu tumis sebentar
5. Masukkan campuran saus, masak hingga saus mengental kemudian tambahkan daun bawang bagian hijau dan kacang tanah goreng lalu aduk-aduk dan matikan api
6. Ayam kung pao siap disajikan
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[ENGLISH]
Crisp & Tender: Restaurant-Quality Kung Pao Chicken Recipe
Kung Pao Chicken is a spicy Chinese food with chicken as the main ingredient. The flavor is a combination of tender chicken, crunchy nuts, and Szechuan-style spicy and savory sauce.
Kung Pao Chicken Recipe (yield 2 serving)
Ingredients:
300 g chicken thigh fillet, diced
1/2 tbsp cooking wine / apple juice
2 tsp cornstarch
1 tbsp egg white
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp white pepper
10-15 pc large dried chili, cut to 1cm pieces
2 cm large ginger, thinly sliced
6 clove garlic, thick slices
1-2 pc large green onions, slice to 1cm pieces
50 g fried peanuts
Sauce:
2 tbsp oyster sauce
3 tbsp dark soy sauce
2-3 tbsp rice vinegar
2 tbsp sugar
2 tsp cornstarch
75 ml chicken stock / water
MSG, opsional
Steps:
1. Combine the cooking wine, white pepper, egg white, cornstarch, soy sauce, and sesame oil with the chicken. Mix well and marinate for 15 mins.
2. For the sauce, combine all the ingredients in a bowl. Mix well.
3. Heat the pan and add quite a bit of oil. Fry the chicken on high heat until half-cooked, then remove the excess oil if necessary.
4. Add the dried chili. Cook until the chicken browns, then add the ginger, the white part of green onions, and garlic. Cook for a bit.
5. Add the sauce mix and cook until the sauce thickens. Then, add the green part of the green onions and fried peanuts. Mix well and turn the heat off.
6. Kung Pao Chicken is ready to serve.
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