Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, szechuan 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 (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. The name of Kung Pao comes from a court official Ding Baozhen in Qing dynasty.
Szechuan Kung Pao Chicken is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Szechuan Kung Pao Chicken is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Szechuan Kung Pao Chicken:
- Take 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Get Marinade;
- Make ready 1 Tbsp Light Soy Sauce
- Get 1 Tbsp Rice Vinegar
- Get 2 tsp Corn Flour
- Get 1 Tbsp Cooking Oil
- Get Pre-Sauce Mix (mix well in a bowl);
- Prepare 1 Tbsp Light Soy Sauce
- Get 1 Tbsp Rice Vinegar
- Make ready 1 Tbsp Sugar
- Make ready 1 tsp Chilli Powder (optional)
- Get 2 Tbsp Water
- Prepare Stir Frying;
- Take 1 Tbsp Szechuan Peppercorn
- Get 12 pc Dried Chillies (halved, deseed)
- Prepare 20 g Ginger (minced)
- Prepare 20 g Garlic (minced)
- Take 20 g Spring Onions (white part, finely chopped)
- Take as needed Cooking Oil
- Get Thickener (mix well in a small bowl);
- Take 1 tsp Corn Flour
- Make ready 1 Tbsp Water
- Take Other Ingredients;
- Take 70 g Toasted Peanuts (1/2 cup)
- Prepare as needed Spring Onion (green part finely chopped, garnish)
- Take 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
Important foreward: Get ALL of your ingredients ready before anything goes into the wok. Kung Pao Chicken, named after a court official or "Kung Pao," is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try Kung Pao chicken stir-fry. Sichuan peppercorns (Szechuan pepper) We can't call it Kung Pao Chicken if there's no Sichuan (or Szechuan) pepper!
Steps to make Szechuan Kung Pao Chicken:
- MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
- CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside.
- SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener.
- ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions.
To toast them, add to a dry pan, wok or skillet over medium heat. Main Difference - Kung Pao vs Szechuan. Kung Pao and Szechuan are two terms that are associated with Chinese cuisine. There are a number of regional cuisines in China and Szechuan is one of the most popular and influential cuisine styles out of them. Kung Pao is a classic dish in Szechuan cuisine.
So that is going to wrap this up with this special food szechuan 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 at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
