Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„
Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kung pao chicken ๐Ÿ˜™๐Ÿ˜„. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is something that I’ve loved my whole life.

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. Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: GลngbวŽo jฤซdฤซng), 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.

To begin with this recipe, we must first prepare a few components. You can have kung pao chicken ๐Ÿ˜™๐Ÿ˜„ using 31 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Prepare 2 Chicken breasts, cut into 2cm cubes
  2. Get 1 big white onion, cut 1 inch, then in rectangular equal size
  3. Make ready 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
  4. Get 1 can Baby Sweetcorn, drain & discard
  5. Get 1 tbs Thai Sweet Chilie Sauce (very mild hot),
  6. Prepare or substitute w dried red chilies,
  7. Prepare that gives flavour to the sauce
  8. Take 1 tsp Salt as needed
  9. Get 1 tsp whole Sichuan pepper,then u ground it at home with a better
  10. Take (has a bit lemony with a numbing spiciness),
  11. Get to substitue with 1/2 tsp white pepper
  12. Get 1 beaten egg: separate the egg white
  13. Get 1 tsb Dark ABC Sweet Soy sauce
  14. Get 1 tbs Sesame oil
  15. Make ready Sauce:
  16. Get 2 Tbs light Soy sauce
  17. Make ready 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
  18. Get 1 tbs Sugar
  19. Get 1/2 tbs chinese Shaoxing Wine (just a touch)
  20. Prepare 1/4 tsp ground White Pepper
  21. Take 2 tsp cornstarch mix with 2 tbs cold water to
  22. Take thicken the sauce
  23. Get Other ingredients:
  24. Make ready 2 cloves Garlic, smashed
  25. Make ready 20 g Ginger, chopped finely
  26. Make ready 1 tbs Sichuan Peppercorn
  27. Make ready 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
  28. Get stirring, watch out that the cashew nuts don't burnt
  29. Prepare Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
  30. Take Jasmine rice, long grain rice, to cook in Rice Cooker,
  31. Make ready Garnish: 1 stalk Green onion, dice 5 mm

Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Whisk until smooth then add the chicken and toss to coat. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions.

Instructions to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine.
  2. In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes.
  3. In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic.
  4. Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce.
  5. Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice ๐Ÿ˜

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! Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe.

So that is going to wrap it up with this special food kung pao chicken ๐Ÿ˜™๐Ÿ˜„ recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!