Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, kung pao chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kung Pao Chicken is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Kung Pao Chicken is something that I’ve loved my whole 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. Homemade Chinese chicken in a savory and spicy sauce. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike.
To begin 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 it.
The ingredients needed to make Kung Pao Chicken:
- Prepare Prep time 20 mints
- Get Cooking time 10 mints
- Get Total time 30 mints
- Make ready Chicken Marinade:
- Get 1 1/2 kg boneless chicken cut into cubes
- Prepare 2 tbsp soy sauce
- Get 2 tsp sesame oil
- Prepare 1 tsp corn flour
- Prepare 1 tsp black pepper
- Make ready Gravy:
- Prepare 3 tsp cornflour
- Prepare 5 tbsp light soy sauce
- Get 1 tbsp dark soy sauce
- Take 5 tbsp sesame oil
- Make ready 1 tsp black pepper
- Take 2 tbsp sriracha sauce
- Take 3 tbsp water
- Get 3 tbsp honey
- Take 1 medium onion finely chopped
- Take 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
- Prepare 1 green capsicum cut into 1" cubes
- Prepare 3 tbsp fried peanuts for garnish
- Take 1 tbsp finely chopped green onions for garnish
Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! Kung pao chicken has a lot going for it. The Chinese takeout favorite boasts tender chicken, crisp veggies, crunchy roasted peanuts, and a spicy, savory sauce coating each and every bite. I'm confidant this Kung Pao Chicken recipe will be the best Chinese food you've ever made from home!
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!
Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet. Kung Pao Chicken, which originally named Gōngbǎo Jīdīng (宫保鸡丁), was descended from Sichuan, a southwest province in China. This Kung Pao Chicken is a delicious stir-fry loaded with chunky veggies and chicken and coated in a homemade tasty sauce. My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe!
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