Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kung pao chicken serve with vegetable fried rice & mango custard. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. Kung pao chicken has a lot going for it. The Chinese takeout favorite boasts tender chicken, crisp veggies, crunchy roasted peanuts, and a Kung pao chicken originated in Sichuan, although you can now find it all over China.
Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have kung pao chicken serve with vegetable fried rice & mango custard using 52 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard:
- Get 100 gm Boneless Chicken
- Prepare 1 tbsp soya sauce
- Prepare 1 tbsp Hot chilli sauce
- Prepare 2 tbsp Vinegar
- Take half tbsp black pepper
- Get 1 tsp oregano
- Get half tsp red chilli flakes
- Get 1 tbsp mustard powder
- Make ready 4 tbsp white flour
- Take baking powder half tsp
- Get For Sauce
- Make ready 1 tbsp ginger garlic paste
- Get Garlic cloves 2 tbsp
- Prepare 4 tbsp Oil
- Prepare 1 Capsicum
- Take 1 onion
- Make ready 4 tbsp Tomato paste
- Get 1 tbsp Soy Sauce
- Prepare 1 tbsp Hot sauce
- Prepare 4 tbsp Ketchup
- Prepare Red chilli flakes half tsp
- Get 2 tbsp corn flour dissolve in one cup water
- Prepare Vegetable Fried Rice
- Get Vegetable Fried Rice
- Prepare 300 gm Rice
- Make ready 300 gm Rice
- Make ready half Carrot
- Take half Carrot
- Take Cabbage half cup
- Get Cabbage half cup
- Get 2 Green onion
- Prepare 2 Green onion
- Make ready 1 Capsicum
- Get 1 Capsicum
- Prepare 1 tbsp Soy Sauce
- Make ready 1 tbsp Soy Sauce
- Make ready 1 tsp Black Pepper
- Make ready 1 tsp Black Pepper
- Make ready Salt to tatse
- Take Salt to tatse
- Get 3 tbsp Oil
- Take 3 tbsp Oil
- Prepare Mango Custard
- Get Mango Custard
- Make ready 250 ml milk
- Prepare 250 ml milk
- Take 1 mango
- Get 1 mango
- Prepare 6 tbsp sugar
- Get 6 tbsp sugar
- Get 2 tbsp Custard Powder
- Get 2 tbsp Custard Powder
During the time of being served as governor in Sichuan province, he frequently treats his guest with. Plus it's made with ingredients you have in the pantry! Let the sauce come to a boil and cook for about one minute. Turn the heat down to low and the sauce will thicken up.
Instructions to make Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard:
- Wash meat and marinate it with vinegar ginger garlic paste, and all spice.
- Coat Chicken pieces with dry white flour and baking powder. Deep fry it and keep aside.
- In a pan take 4 tbsp oil fry 2 tbsp chopped garlic cloves then add cube cut capsicum onion. fry for 5 min at high flame remove veggies and keep aside.
- In remaining oil add tomato paste Soy Sauce hot Chilli Sauce and cook for few minutes.
- Add Ketchup, black pepper Salt, chilli flakes, and cook now add fried meat and vegies cook for 5 min.
- Add cornflour Mix in water cook for 2 min and serve hot you can adjust the consistency as per your liking. At time of serving add roasted peanuts on top.
- Boil Rice with 1 tbsp Vinegar and half tsp salt. Drain and put the cooked rice aside.
- Washed all vegetables and juline cut all vegetables.
- In wok add add oil now add crushed garlic then vegies one by one and half green onion. Saute all vegetables.
- Now add Seasonings Soy Sauce, Chilli Sauce. Now add black pepper white pepper and salt.
- Add pre cooked rice in it and fry for 2 minutes on high flame. garnish with green part of green onions.
- For Custard:
- Boil milk with sugar. Dissolve custard powder in cold water and add in boiling mik. cook until Thicken.
- Blend one mango with 2 tbsp sugar.
- When custard become thick. Pour into serving bowls.
- Pour Mano Puree on top and keep refrigerate until chilled.
- Serve chilled Decorate with any seasonal fruits you have.
Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Stir-frying meat and vegetables in batches ensures that each is exposed to the maximum heat of the wok Fried Rice With Blistered Green Beans and Basil. 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. Download royalty-free Kung Pao chicken with peppers and vegetables served with rice.
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