Hello everybody, I hope you are 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 will make it a bit tasty. This will be really delicious.
Kung Pao Chicken is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Kung Pao Chicken is something which 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 have to prepare a few components. You can cook kung pao chicken using 26 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Chicken:
- Prepare Prep time 20 mints
- Take Cooking time 10 mints
- Get Total time 30 mints
- Make ready Chicken Marinade:
- Get 1 1/2 kg boneless chicken cut into cubes
- Take 2 tbsp soy sauce
- Take 2 tsp sesame oil
- Make ready 1 tsp corn flour
- Get 1 tsp black pepper
- Get Gravy:
- Make ready 3 tsp cornflour
- Take 5 tbsp light soy sauce
- Get 1 tbsp dark soy sauce
- Get 5 tbsp sesame oil
- Make ready 1 tsp black pepper
- Prepare 2 tbsp sriracha sauce
- Take 3 tbsp water
- Prepare 3 tbsp honey
- Take 1 medium onion finely chopped
- Get 1 tbsp minced garlic
- Get 1 tbsp minced ginger
- Get 6 dried red chilies cut into halves and seeds removed
- Make ready 1 red capsicum cut into 1" cubes
- Make ready 1 green capsicum cut into 1" cubes
- Get 3 tbsp fried peanuts for garnish
- Make ready 1 tbsp finely chopped green onions for garnish
Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), 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.
Steps to make Kung Pao Chicken:
- Measure and prepare all ingredients. Marinate the chicken and keep aside or refrigerate until further use.
- Make cornflour slurry and keep aside too.
Fry peanuts in oil on a low flame till golden.
- In a separate bowl mix together water, light soy sauce, vinegar, honey, sesame oil, sriracha, dark soy sauce and leave aside.
- Using the same oil in which peanuts were fried, heat in a pan over medium flame, cook the marinated chicken in a single layer, as soon as it changes colour, dish out and keep aside.
- Again, in the same oil saute onions till translucent, add ginger garlic and saute till fragrant. Now add the red chilies, chicken, red and green capsicums and the sauce mix and stir well.
- Lastly add the cornflour slurry, mix well and turn off the flame. You do not want the veggies to discolour or soften. Dish out and garnish with fried peanuts and spring onions.
Serve with rice of your choice. Enjoy!
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. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!
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