Bring you another yummy recipe: 宫保鸡丁 Kung Pao Chicken made vegan!🥦🧄🧅🥕
Tested this recipe 4 times and I think it's good enough to share now! 🥰
Traditionally, kung pao chicken (gong bao or kung po chicken) is a spicy chicken dish with mouthwatering sauce. Veganising it is not really that difficult, you just need to swap the meat to tofu!
Which is simple because I have shown you how to make tofu taste better in this week's video and it is the sauce that plays the crucial role in this recipe anyway😋.
The key of the sauce (according to my dad) is the black vinegar. A generous dash of black vinegar really enhanced its richness. Don't worry, adding vinegar doesn't make the dish sour but it actually helps balance out the flavour of the dish. So don't skip it and it's black vinegar, not apple cider or white distilled vinegar okay?🤣
Another tips to make it taste even more authentic is by adding crushed szechuan peppercorns when you are sauteing the ginger and dried chili (watch the video to find out when). Its bursting aroma is going to make you want more! I wanted to add it but i found my szechuan peppercorn is spoiled when I was filming. 😅