Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kung pao chicken. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Kung Pao Chicken is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Kung Pao Chicken is something that I have loved my whole 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 recipe, we must prepare a few ingredients. You can cook kung pao chicken using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken:
- Prepare 2 Tbsp vegetable oil
- Take 3 cloves garlic, minced
- Take 2 cm ginger, thinly sliced
- Get 1/2 red bell pepper, diced
- Make ready 12 dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves
- Prepare 50 gr roasted peanuts 🥜
- Get 2 green onions, cut 1/2 cm
- Get 500 gr boneless chicken thighs/breast, diced, pat dry with paper towels
- Make ready For the chicken marinade:
- Get 1 tsp sesame oil
- Take 1 Tbsp cornstarch
- Make ready 2 tsp soy sauce
- Prepare For the Kung Pao sauce:
- Get 1/2 tsp Chinese Shaoxing rice wine (optional)
- Prepare 1 Tbsp soy sauce
- Make ready 1 Tbsp dark soy sauce
- Take 1/2 tsp Chinese black vinegar
- Prepare 1 tsp sugar
- Make ready 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.
Instructions 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 this up for this special food kung pao chicken recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
