Szechuan Kung Pao Chicken
Szechuan Kung Pao Chicken

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, szechuan kung pao chicken. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Szechuan Kung Pao Chicken is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Szechuan Kung Pao Chicken is something that I’ve loved my entire life.

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. 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.

To begin with this particular recipe, we must first prepare a few components. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Szechuan Kung Pao Chicken:
  1. Get 350 g Chicken Meat (thighs preferably, skinless, boneless)
  2. Make ready Marinade;
  3. Take 1 Tbsp Light Soy Sauce
  4. Make ready 1 Tbsp Rice Vinegar
  5. Take 2 tsp Corn Flour
  6. Take 1 Tbsp Cooking Oil
  7. Prepare Pre-Sauce Mix (mix well in a bowl);
  8. Prepare 1 Tbsp Light Soy Sauce
  9. Make ready 1 Tbsp Rice Vinegar
  10. Take 1 Tbsp Sugar
  11. Get 1 tsp Chilli Powder (optional)
  12. Take 2 Tbsp Water
  13. Get Stir Frying;
  14. Take 1 Tbsp Szechuan Peppercorn
  15. Prepare 12 pc Dried Chillies (halved, deseed)
  16. Make ready 20 g Ginger (minced)
  17. Prepare 20 g Garlic (minced)
  18. Prepare 20 g Spring Onions (white part, finely chopped)
  19. Take as needed Cooking Oil
  20. Make ready Thickener (mix well in a small bowl);
  21. Get 1 tsp Corn Flour
  22. Prepare 1 Tbsp Water
  23. Prepare Other Ingredients;
  24. Make ready 70 g Toasted Peanuts (1/2 cup)
  25. Take as needed Spring Onion (green part finely chopped, garnish)
  26. Take 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)

Serve with a simple bowl of steamed rice. I couldn't find chile paste in the grocery store so I subbed with a spicey szechuan sauce. I tripled the marinade and quadrupled the sauce even though I only used four chicken cutlets. Kung Pao Chicken is a Chinese takeout with spicy chicken, peanuts, veggies in Kung Pao sauce.

Steps to make Szechuan Kung Pao Chicken:
  1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
  2. CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside.
  3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener.
  4. ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions.

Kung Pao Chicken is from the Sichuan province in China. The Chinese name is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken. Szechuan chicken is named after the southwestern Szechuan province in China. The cuisine there is well-known for its bold, spicy flavors, with dried chiles and peppercorns making their way in generous quantities into many dishes. This flavor combination is best described as not just spicy, but slightly.

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