Description
Fake chicken (Su Ji) made from soy protein, fried sweet/spicy with massive dried chilies, Sichuan pepper, peanuts. Zero meat, yet white rice disappears infinitely.
Restaurants serving Kung Pao Vegan Chicken
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Soy meat(Su Jiding)
- Dried red chili
- Sichuan pepper
- Peanuts
- Scallions
- Soy sauce
- Black vinegar
- Sugar
Instructions
- [Authentic Recipe]
- Rehydrate soy meat (Su Jiding), squeeze moisture, marinate with a little soy and starch.
- [Kung Pao Sauce] Mix soy, black vinegar, sugar, wine, water.
- Heat oil in wok, slow-fry massive dried red chilies and Sichuan pepper on low until dark to transfer aroma/heat to oil.
- Toss in soy meat and chopped scallions, rapid-fry on high.
- Vigorously pour Kung Pao sauce, add roasted peanuts, coat 'glossily' all over to finish.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper numbness and smoky heat of dried chilies
Substitutes at Japanese supermarkets
Diced king oyster mushroom (texture sub)
Pairing
White Rice、Taiwan Beer
Trivia
[Hardcore] 'Kung Pao' means chili/peanut stir-fry. Soy meat absorbs sauce internally better than real chicken; biting oozes 'super-spicy sweet/sour sauce', feeling more umami than the original—a dieter's Chinese lifehack.
Eating tips & etiquette
[Unique Eating] Place soy meat—absorbing super-spicy sauce to the limit—over congee (Bai Zhou), washing it down while milding the heat!
Allergen
Soy, Wheat (from soy sauce), Peanuts