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Owner’s Manual
Owner’s Manual
Kung Pao Chicken Serves: 4
Ingredients:
1 pound boneless, skinless chicken
thighs, diced into small pieces
1 tablespoon balsamic vinegar
2 teaspoons hoisin sauce
1 teaspoon sesame oil
½ teaspoon ground peppercorns or
chili flakes
2 tablespoons peanut oil
8 to 10 Chinese chilies, dry, whole
3 scallions, chopped
2 cloves of garlic, minced
½ cup unsalted roasted peanuts
1 tablespoon soy sauce, and 1
teaspoon soy sauce, (divided)
2 teaspoons rice wine
3 teaspoons cornstarch (divided)
Directions:
1. In a medium bowl, mix 1 tablespoon of the soy sauce, rice wine, and 2
teaspoons of the cornstarch.
2. Add chicken thighs and stir to coat. Let chicken sit for 10 minutes.
3. In another bowl, mix balsamic vinegar, remaining 1 teaspoon of soy sauce,
hoisin sauce, sesame oil, remaining 1 teaspoon of cornstarch, and ground
peppercorns; set aside.
4. Heat the Wok to 425˚F. A drop of water should sizzle on contact. Add the
peanut oil and coat the Wok.
5. Add red chilies and stir-fry for 20 seconds.
6. Add chicken and stir-fry until light brown, about 3 minutes.
7. Add scallions and garlic and stir-fry for 1 minute.
8. Pour the sauce mixture in, toss and coat the chicken, and then remove
from heat. Serve.
Orange Chicken Serves: 4
Ingredients:
2 pounds chicken breasts, cut into
1-inch cubes
2 large eggs, beaten
½ cup cornstarch, plus 1 tablespoon
cornstarch, divided
2 tablespoons water
¼ cup all-purpose flour
2 cloves of garlic minced
½ teaspoon ginger, minced
½ teaspoon red chili flakes
⅔ cup fresh squeezed orange juice
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sweet chili sauce
1 tablespoon brown sugar
2 green onions, chopped
Steamed white rice
Oil (enough for deep-frying in Wok),
plus 1 tablespoon
Directions:
1. Place beaten eggs in a bowl. In a second bowl, mix dry ingredients: ½ cup
of the cornstarch, our, sea salt, and fresh ground black pepper.
2. Coat chicken pieces in egg then toss into cornstarch mixture. Shake off
excess our.
3. In the Wok, bring up to 375˚F. Add enough oil to deep-fry chicken pieces.
4. Deep-fry chicken (in a couple of batches) until golden and crispy, about 4
to 5 minutes. Drain on paper towels; set aside.
5. In a small bowl, mix 1 tablespoon of the cornstarch with 2 tablespoons of
water; set aside.
6. When cooled, clean out Wok. Reheat, bringing up to 375˚F.
7. Add 1 tablespoon oil and add garlic, ginger, and chili akes. Cook until
fragrant, about 2 minutes.
8. Whisk in orange juice, soy sauce, rice wine vinegar, chili sauce, and brown
sugar and mix. Bring up to a boil.
9. Once boiling, slowly whisk in cornstarch mixture to the sauce to thicken.
Bring heat down on sauce to 175˚F and simmer for about 5 minutes.
Once sauce gets a syrupy consistency, turn heat off.
10. Return chicken to Wok and toss with sauce to coat.
11. Plate and garnish with green onions. Serve over steamed white rice.
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