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Kung Pao Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Kung Pao Chicken dishes which you make.
Alright, don’t linger, let’s plan this kung pao chicken menu with 26 elements which are definitely easy to have, and we have to process them at the very least through 9 actions. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements Kung Pao Chicken:
- Prepare 400 g Chicken Thighs
- Get 4-5 Cloves for Garlic
- Prepare 4 tsp Sichuan Peppercorns
- Make ready 4 Birdseye Chilli
- Prepare 4 for dried large red chillies
- Get 200 g - Onion
- Take 200 g of mixed Bell peppers
- Need 200 g - Red Pepper
- You need Handful - cashew nuts
- Give Handful of ground nuts
- Prepare 1 stalk for scallion, cut into rings
- Make ready The Marinade
- Need 1 tsp of sesame oil
- Need 2 tsp - sugar
- Need 1 pinch - Chinese 5 spice
- Make ready 1 tsp ginger-garlic paste
- Get 1 tbsp light soy sauce
- Provide Dash for dark soy sauce
- Provide 1/2 tablespoon for cornflour
- Get of Sauce
- Need 1 tbsp for light soy
- Require 1 tbsp for Sriracha sauce
- Provide 1 tbsp rice vinegar
- Get 2 tsp - sugar
- You need 50 ml for chicken stock
- Get 1 tsp tomato paste
Kung Pao Chicken start cooking:
- Immediately, soak large red chilies, whole, in hot water for 10-15 minutes
- While the chillies are soaking, finely slice the onion, bell peppers and red pepper, before then cutting your chicken thighs into cubes. Set the cubed chicken into a separate bowl, then finely dice the garlic and birdseye chillies and finally crush the Sichuanese peppercorns with either a pestle and mortar or rolling pin.
- Next, marinate your chicken. Ensuring that the cornflour is introduced last, add all of the marinade ingredients to the cubed chicken and then massage well.
- In a separate bowl, mix all of the sauce ingredients together.
- At this point, your large red chilies should be soaked. Remove them from the hot water and place in a bowl with the chopped garlic, Birdseye chilies and Sichuan peppercorns to form your ‘Spice Mix’.
- Heat 1 tablespoon of vegetable oil in a wok to high heat. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to center of wok.
- Bring the oil to a high heat and add the chicken. Allow the chicken to sit and sear on one side, before then folding it through with the peppers and onions and stir-frying until the chicken is golden brown.
- Now, add the spice mix, immediately followed by the sauce, and continue to cook for 2 minutes. Finally, add cashew nuts, scallions and serve - preferably with some steamed rice!
- Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!
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