Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kung pao chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Kung Pao Chicken is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Kung Pao Chicken is something that I have loved my entire life. They’re nice and they look fantastic.
I lived in China for two years, and this recipe (with some important but minor changes) comes very close to the Kung Pao chicken that can be found in Beijing restaurants. Remove the chicken from the skillet. Marinade: In a non-reactive bowl, prepare the marinade.
To get started with this particular recipe, we must prepare a few components. You can have kung pao chicken using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Chicken:
- Get 2 Tbsp vegetable oil
- Prepare 3 cloves garlic, minced
- Get 2 cm ginger, thinly sliced
- Make ready 1/2 red bell pepper, diced
- Take 12 dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves
- Take 50 gr roasted peanuts 🥜
- Take 2 green onions, cut 1/2 cm
- Make ready 500 gr boneless chicken thighs/breast, diced, pat dry with paper towels
- Make ready For the chicken marinade:
- Take 1 tsp sesame oil
- Make ready 1 Tbsp cornstarch
- Prepare 2 tsp soy sauce
- Make ready For the Kung Pao sauce:
- Prepare 1/2 tsp Chinese Shaoxing rice wine (optional)
- Prepare 1 Tbsp soy sauce
- Prepare 1 Tbsp dark soy sauce
- Make ready 1/2 tsp Chinese black vinegar
- Get 1 tsp sugar
- Make ready 2 Tbsp water
Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.
Steps to make Kung Pao Chicken:
- In a medium bowl, add chicken and marinade sauce. Mix well. Set aside for at least 30 minutes.
- In a small bowl, mix well the ingredients for the sauce. Set aside.
- Heat the vegetable oil in a pan over medium high heat. Sauté garlic, ginger, and dried red chilies until fragrant and smell spicy.
- Add chicken. Keep stirring until the chicken change color.
- Add roasted peanuts and red bell peppers. Mix well.
- Add the sauce mixture. Cook until the chicken is evenly coated with the sauce. Add green onions. Stir again for a while. Remove from the heat.
- Serve hot over steam white rice. Yum! 😋
Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!
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