Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kung pao chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kung Pao Chicken is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Kung Pao Chicken is something which I have loved my whole life. They’re 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. 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.
To begin with this 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 that.
The ingredients needed to make Kung Pao Chicken:
- Prepare Rice
- Prepare Boneless chicken
- Get 1 egg white
- Take 1 tsp salt
- Prepare 1/2 tsp onion powder
- Prepare 2 tsp Chinese cooking wine
- Take 3 tbsp cornflour
- Take 1 tbsp Sichuan peppercorns
- Prepare Handful red chillies
- Prepare 4 spring onions
- Make ready 1 tbsp garlic
- Take 1 tsp ginger
- Take 1 tbsp dou ban jiang (broad bean paste in chili oil)
- Make ready 2 tbsp brown sugar
- Get 1 tbsp light soy sauce
- Prepare 2 tbsp Chinese black vinegar (or balsamic vinegar)
- Prepare 1 tsp dark soy sauce
- Prepare 1/3 cup toasted peanuts
Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Kung Pao Chicken We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper!
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
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. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers. At certain restaurants that featured family-style cooking, I'd often see kung pao chicken on one out of every three tables.
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 that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
