Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kung pao chicken. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. Kung Pao Chicken is from the Sichuan province in China.
Kung Pao Chicken is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Kung Pao Chicken is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook kung pao chicken using 19 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Kung Pao Chicken:
- Get 500 grams Chicken thigh fillet, diced
- Take 1 tbsp Soy sauce
- Get 1 tbsp Sao xing wine/Chinese rice wine
- Prepare 1 tsp Corn starch
- Prepare Cooking Sauce:
- Make ready 1 tbsp Light soy sauce
- Get 1 tbsp Dark soy sauce
- Take 1 tbsp Sesame oil
- Prepare 1 tsp Hoisin sauce
- Take 1 tsp Sugar
- Make ready 1 tsp Corn starch
- Get 2 cm Ginger, grated
- Prepare 2 cloves Garlic, chopped
- Prepare 1/2 cup Roasted cashews
- Get 2 pcs Shallots, thin sliced
- Make ready 1 pcs Red capsicum, remove seed and diced
- Get 5 pcs Dried Chilli, chopped
- Make ready 2 tbsp Olive oil
- Make ready Salt
Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. 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. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions.
Steps to make Kung Pao Chicken:
- Marinade chicken with soy sauce, rice wine and corn starch and keep it in the fridge for an hour.
- Mix light and dark soy sauce, sesame oil, hoisin sauce, sugar, ginger and corn starch in a bowl
- Heat 1 tbsp of oil into non sticky pan and stir fry the chicken until brown, put a side.
- Heat the remaining oil into the pan and stir fry the garlic and dried chilli until fragrance. Add the capsicum and stir for a minute. Add sring onion and also the chicken back into the work. Add mixed sauce and cashews then stir for 2 minutes. Add a little bit of salt as optional.
- Remove from the heat and serve it with hot steam rice. Put coriander leaves on the top as a garnish.
Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe. Kung Pao Chicken We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper! If you're wondering whether Kung Pao Chicken is authentic Chinese , the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish.
So that’s going to wrap it up with this special food kung pao chicken recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
