Kung Pao Chicken
Kung Pao Chicken

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kung pao chicken. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kung Pao Chicken is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Kung Pao Chicken is something that I’ve loved my whole life. They are nice and they look wonderful.

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 recipe, we must first prepare a few ingredients. You can cook kung pao chicken using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kung Pao Chicken:
  1. Get 2 Tbsp vegetable oil
  2. Get 3 cloves garlic, minced
  3. Get 2 cm ginger, thinly sliced
  4. Make ready 1/2 red bell pepper, diced
  5. Take 12 dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves
  6. Take 50 gr roasted peanuts 🥜
  7. Prepare 2 green onions, cut 1/2 cm
  8. Make ready 500 gr boneless chicken thighs/breast, diced, pat dry with paper towels
  9. Make ready For the chicken marinade:
  10. Prepare 1 tsp sesame oil
  11. Take 1 Tbsp cornstarch
  12. Take 2 tsp soy sauce
  13. Get For the Kung Pao sauce:
  14. Take 1/2 tsp Chinese Shaoxing rice wine (optional)
  15. Prepare 1 Tbsp soy sauce
  16. Make ready 1 Tbsp dark soy sauce
  17. Get 1/2 tsp Chinese black vinegar
  18. Get 1 tsp sugar
  19. Prepare 2 Tbsp water

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. Kung Pao Chicken We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper! If you're wondering whether Kung Pao Chicken is authentic Chinese , the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish. Combine chicken and cornstarch in small bowl.

Instructions to make Kung Pao Chicken:
  1. In a medium bowl, add chicken and marinade sauce. Mix well. Set aside for at least 30 minutes.
  2. In a small bowl, mix well the ingredients for the sauce. Set aside.
  3. Heat the vegetable oil in a pan over medium high heat. Sauté garlic, ginger, and dried red chilies until fragrant and smell spicy.
  4. Add chicken. Keep stirring until the chicken change color.
  5. Add roasted peanuts and red bell peppers. Mix well.
  6. 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.
  7. Serve hot over steam white rice. - Yum! 😋

Heat oil in large non-stick skillet or wok on medium heat. Kung Pao Chicken (also transcribed as Gong Bao or Kung Po)/宫保鸡丁 originates from Sichuan province, China. It's believed to be named after Ding Baozhen/丁宝桢 , a governor of Sichuan in late Qing Dynasty whose private chef invented this dish. Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste.

So that is going to wrap it up for this exceptional food kung pao chicken recipe. Thanks so much for your time. I’m confident that you will make this at home. There is 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. Thank you for reading. Go on get cooking!