Szechuan Kung Pao Chicken
Szechuan Kung Pao Chicken

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, szechuan kung pao chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Szechuan Kung Pao Chicken is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Szechuan Kung Pao Chicken is something which I have loved my entire life. They are nice 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. 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.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Take 350 g Chicken Meat (thighs preferably, skinless, boneless)
  2. Get Marinade;
  3. Prepare 1 Tbsp Light Soy Sauce
  4. Prepare 1 Tbsp Rice Vinegar
  5. Prepare 2 tsp Corn Flour
  6. Prepare 1 Tbsp Cooking Oil
  7. Make ready Pre-Sauce Mix (mix well in a bowl);
  8. Take 1 Tbsp Light Soy Sauce
  9. Get 1 Tbsp Rice Vinegar
  10. Make ready 1 Tbsp Sugar
  11. Take 1 tsp Chilli Powder (optional)
  12. Prepare 2 Tbsp Water
  13. Get Stir Frying;
  14. Prepare 1 Tbsp Szechuan Peppercorn
  15. Make ready 12 pc Dried Chillies (halved, deseed)
  16. Make ready 20 g Ginger (minced)
  17. Get 20 g Garlic (minced)
  18. Get 20 g Spring Onions (white part, finely chopped)
  19. Take as needed Cooking Oil
  20. Take Thickener (mix well in a small bowl);
  21. Make ready 1 tsp Corn Flour
  22. Make ready 1 Tbsp Water
  23. Take Other Ingredients;
  24. Get 70 g Toasted Peanuts (1/2 cup)
  25. Take as needed Spring Onion (green part finely chopped, garnish)
  26. Get 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)

There are a number of regional cuisines in China and Szechuan is one of the most Szechuan, also known as Sichuan or Szechwan, is a style of Chinese cuisine, which originates from the province of Sichuan, China. Kung pao which is a sichuan/szechuan province of szechuan which is the spicest of all three uses peppercorns to basically numb your palates (mala) Hunan is spicy and use chili paste or dried chile peppers and mongolian chicken does not originate from Mongolia but actually came from Taiwan. Recreate an Asian takeout favorite - Kung Pao Chicken - at home! Szechuan Pepper Salt & Spice adds a mouth-tingling kick to the signature sweet and spicy Kung Pao sauce.

Instructions to make Szechuan Kung Pao Chicken:
  1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
  2. 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.
  3. 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.
  4. 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.

Serve with a simple bowl of steamed rice. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation. The dish has also made its way out of China, and remains a common sight on. A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine.

So that’s going to wrap it up for this exceptional food szechuan kung pao chicken recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!