Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, kung pao chicken. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Kung Pao Chicken is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Kung Pao Chicken is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kung pao chicken using 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Chicken:
- Make ready Rice
- Take Boneless chicken
- Prepare 1 egg white
- Make ready 1 tsp salt
- Get 1/2 tsp onion powder
- Get 2 tsp Chinese cooking wine
- Make ready 3 tbsp cornflour
- Prepare 1 tbsp Sichuan peppercorns
- Make ready Handful red chillies
- Take 4 spring onions
- Get 1 tbsp garlic
- Get 1 tsp ginger
- Prepare 1 tbsp dou ban jiang (broad bean paste in chili oil)
- Make ready 2 tbsp brown sugar
- Make ready 1 tbsp light soy sauce
- Prepare 2 tbsp Chinese black vinegar (or balsamic vinegar)
- Get 1 tsp dark soy sauce
- Get 1/3 cup toasted peanuts
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. Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!
Instructions 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
Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions. Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat.
So that’s going to wrap this up with this special food kung pao chicken recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
