Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, szechuan kung pao chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Szechuan Kung Pao Chicken is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Szechuan Kung Pao Chicken is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Szechuan Kung Pao Chicken:
- Get 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Prepare Marinade;
- Make ready 1 Tbsp Light Soy Sauce
- Make ready 1 Tbsp Rice Vinegar
- Take 2 tsp Corn Flour
- Prepare 1 Tbsp Cooking Oil
- Prepare Pre-Sauce Mix (mix well in a bowl);
- Take 1 Tbsp Light Soy Sauce
- Prepare 1 Tbsp Rice Vinegar
- Take 1 Tbsp Sugar
- Make ready 1 tsp Chilli Powder (optional)
- Get 2 Tbsp Water
- Prepare Stir Frying;
- Prepare 1 Tbsp Szechuan Peppercorn
- Prepare 12 pc Dried Chillies (halved, deseed)
- Take 20 g Ginger (minced)
- Prepare 20 g Garlic (minced)
- Get 20 g Spring Onions (white part, finely chopped)
- Prepare as needed Cooking Oil
- Make ready Thickener (mix well in a small bowl);
- Take 1 tsp Corn Flour
- Make ready 1 Tbsp Water
- Take Other Ingredients;
- Get 70 g Toasted Peanuts (1/2 cup)
- Take as needed Spring Onion (green part finely chopped, garnish)
- Get 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!
Instructions 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’s going to wrap this up for 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 interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
