Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kung pao chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kung Pao Chicken is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Kung Pao Chicken 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. Marinade: In a non-reactive bowl, prepare the marinade.
To begin with this particular recipe, we have to first prepare a few components. You can have kung pao chicken using 18 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken:
- Prepare Rice
- Make ready Boneless chicken
- Make ready 1 egg white
- Take 1 tsp salt
- Prepare 1/2 tsp onion powder
- Take 2 tsp Chinese cooking wine
- Make ready 3 tbsp cornflour
- Make ready 1 tbsp Sichuan peppercorns
- Make ready Handful red chillies
- Make ready 4 spring onions
- Get 1 tbsp garlic
- Take 1 tsp ginger
- Get 1 tbsp dou ban jiang (broad bean paste in chili oil)
- Prepare 2 tbsp brown sugar
- Make ready 1 tbsp light soy sauce
- Make ready 2 tbsp Chinese black vinegar (or balsamic vinegar)
- Get 1 tsp dark soy sauce
- Prepare 1/3 cup toasted peanuts
Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Kung Pao chicken (Chinese: ????????????; pinyin: G??ngb??o j??d??ng), 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:
- Dice the chicken and place into a mixing bowl
- Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins
- Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain
- Roughly chop the red chillies
- Chop the spring onions, garlic and ginger
- Chop through the broadbean paste to release flavour
- Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside
- Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted
- Return the chicken to the wok and continue to mix until all chicken is coated
- Cook rice in salted water in a separate pot
- To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well
- Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste
- Serve alongside rice and top with spring onion greens
Traditional Kung Pao Chicken contains chicken, peanuts, and green onions. Whisk until smooth then add the chicken and toss to coat. 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!
So that is going to wrap it up with this special food kung pao chicken recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
