Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„
Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, kung pao chicken ๐Ÿ˜™๐Ÿ˜„. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is something that I’ve loved my whole life. They are fine and they look wonderful.

Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: GลngbวŽo jฤซdฤซng), 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. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kung pao chicken ๐Ÿ˜™๐Ÿ˜„ using 31 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Get 2 Chicken breasts, cut into 2cm cubes
  2. Take 1 big white onion, cut 1 inch, then in rectangular equal size
  3. Make ready 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
  4. Get 1 can Baby Sweetcorn, drain & discard
  5. Get 1 tbs Thai Sweet Chilie Sauce (very mild hot),
  6. Make ready or substitute w dried red chilies,
  7. Make ready that gives flavour to the sauce
  8. Make ready 1 tsp Salt as needed
  9. Get 1 tsp whole Sichuan pepper,then u ground it at home with a better
  10. Take (has a bit lemony with a numbing spiciness),
  11. Take to substitue with 1/2 tsp white pepper
  12. Get 1 beaten egg: separate the egg white
  13. Make ready 1 tsb Dark ABC Sweet Soy sauce
  14. Get 1 tbs Sesame oil
  15. Take Sauce:
  16. Get 2 Tbs light Soy sauce
  17. Prepare 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
  18. Make ready 1 tbs Sugar
  19. Take 1/2 tbs chinese Shaoxing Wine (just a touch)
  20. Make ready 1/4 tsp ground White Pepper
  21. Prepare 2 tsp cornstarch mix with 2 tbs cold water to
  22. Take thicken the sauce
  23. Make ready Other ingredients:
  24. Prepare 2 cloves Garlic, smashed
  25. Take 20 g Ginger, chopped finely
  26. Make ready 1 tbs Sichuan Peppercorn
  27. Make ready 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
  28. Prepare stirring, watch out that the cashew nuts don't burnt
  29. Take Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
  30. Get Jasmine rice, long grain rice, to cook in Rice Cooker,
  31. Take Garnish: 1 stalk Green onion, dice 5 mm

Homemade Chinese chicken in a savory and spicy sauce. Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive - so it's a good thing it's easy to make at home so Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour. Kung Pao chicken ๅฎซไฟ้ธกไธ is a Chinese dish that love by everyone.

Instructions to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine.
  2. In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes.
  3. In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic.
  4. Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce.
  5. Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice ๐Ÿ˜

The Chinese like its spiciness and numbness feeling on the tongue. People in English speaking countries enjoy the unmistakably authentic Chinese flavor, and chefs like it because it is quick and easy to prepare. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! This homemade version of kung pao chicken will have you ditching the takeout menu for good. Making Chinese dishes with restaurant quality taste is not as hard as it may seem.

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