Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, kung pao chicken. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Kung Pao Chicken is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Kung Pao Chicken is something that I have loved my entire life.
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. Remove the chicken from the skillet. Marinade: In a non-reactive bowl, prepare the marinade.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook kung pao chicken using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kung Pao Chicken:
- Take 2 Tbsp vegetable oil
- Take 3 cloves garlic, minced
- Take 2 cm ginger, thinly sliced
- Take 1/2 red bell pepper, diced
- Prepare 12 dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves
- Make ready 50 gr roasted peanuts 🥜
- Prepare 2 green onions, cut 1/2 cm
- Make ready 500 gr boneless chicken thighs/breast, diced, pat dry with paper towels
- Make ready For the chicken marinade:
- Prepare 1 tsp sesame oil
- Prepare 1 Tbsp cornstarch
- Prepare 2 tsp soy sauce
- Make ready For the Kung Pao sauce:
- Make ready 1/2 tsp Chinese Shaoxing rice wine (optional)
- Take 1 Tbsp soy sauce
- Prepare 1 Tbsp dark soy sauce
- Prepare 1/2 tsp Chinese black vinegar
- Make ready 1 tsp sugar
- Prepare 2 Tbsp water
Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. So, what exactly is Kung Pao Chicken? Traditionally, it's a stir-fried, chicken dish that is tossed with peanuts, green onions, Sichuan peppercorns (Szechuan peppers), and dried chiles.
Steps to make Kung Pao Chicken:
- In a medium bowl, add chicken and marinade sauce. Mix well. Set aside for at least 30 minutes.
- In a small bowl, mix well the ingredients for the sauce. Set aside.
- Heat the vegetable oil in a pan over medium high heat. Sauté garlic, ginger, and dried red chilies until fragrant and smell spicy.
- Add chicken. Keep stirring until the chicken change color.
- Add roasted peanuts and red bell peppers. Mix well.
- Add the sauce mixture. Cook until the chicken is evenly coated with the sauce. - Add green onions. Stir again for a while. Remove from the heat.
- Serve hot over steam white rice. - Yum! 😋
The end result is a dish that is a bit sweet and a bit sour, with a nice punch of heat. 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. 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.
So that’s going to wrap it up for this exceptional food kung pao chicken recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
