Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, kung pao chicken ๐๐. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kung Pao Chicken ๐๐ is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Kung Pao Chicken ๐๐ is something that I have loved my entire life.
Remove the chicken from the skillet. Kung Pao Chicken is from the Sichuan province in China. The Chinese name is ๅฎซไฟ้ธกไธ (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken.
To get started with this recipe, we have to prepare a few ingredients. You can have kung pao chicken ๐๐ using 31 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken ๐๐:
- Take 2 Chicken breasts, cut into 2cm cubes
- Make ready 1 big white onion, cut 1 inch, then in rectangular equal size
- Make ready 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
- Prepare 1 can Baby Sweetcorn, drain & discard
- Make ready 1 tbs Thai Sweet Chilie Sauce (very mild hot),
- Prepare or substitute w dried red chilies,
- Take that gives flavour to the sauce
- Prepare 1 tsp Salt as needed
- Prepare 1 tsp whole Sichuan pepper,then u ground it at home with a better
- Prepare (has a bit lemony with a numbing spiciness),
- Get to substitue with 1/2 tsp white pepper
- Prepare 1 beaten egg: separate the egg white
- Prepare 1 tsb Dark ABC Sweet Soy sauce
- Take 1 tbs Sesame oil
- Get Sauce:
- Prepare 2 Tbs light Soy sauce
- Take 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
- Prepare 1 tbs Sugar
- Take 1/2 tbs chinese Shaoxing Wine (just a touch)
- Prepare 1/4 tsp ground White Pepper
- Get 2 tsp cornstarch mix with 2 tbs cold water to
- Take thicken the sauce
- Take Other ingredients:
- Get 2 cloves Garlic, smashed
- Prepare 20 g Ginger, chopped finely
- Take 1 tbs Sichuan Peppercorn
- Take 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
- Prepare stirring, watch out that the cashew nuts don't burnt
- Get Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
- Take Jasmine rice, long grain rice, to cook in Rice Cooker,
- Get Garnish: 1 stalk Green onion, dice 5 mm
Heat oil in large non-stick skillet or wok on medium heat. Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: Gลngbวo jฤซdฤซng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Whisk until smooth then add the chicken and toss to coat.
Steps to make Kung Pao Chicken ๐๐:
- Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine.
- In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes.
- In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic.
- Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce.
- Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice ๐
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. 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.
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