Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, kung pao chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Kung Pao Chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Kung Pao Chicken is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kung pao chicken using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken:
- Prepare 4 chicken breasts boneless
- Take 10 chillies dried red
- Get 2 Teaspoons garlic , finely chopped
- Prepare 1 Teaspoon ginger , finely chopped
- Take 2 celery stalks , sliced
- Make ready 1 onion small , diced
- Get 1 Tablespoon dark brown sugar
- Prepare 4 Tablespoons soy light
- Prepare 2 Tablespoons soy dark
- Take 1 Tablespoon oyster sauce
- Prepare 4 Tablespoons corn flour
- Take 1/4 Cup cashews
- Prepare salt
- Take oil
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:
- Clean and skin the chicken breasts, and cut into bite size pieces.
- Marinate with 3 tablespoons cornstarch, salt and light soy. set aside.
- In a wok, heat the oil till smoking.
- Add the dried red chillies (i used just 10 but if u like it REALLY hot, add more!) and saute till they puff up slightly and become dark.
- Add the garlic, ginger and onion. mix well.
- Add the brown sugar and let the aromats caramelise.
- Next, add the celery and cashews. stir well to combine.
- Add the marinated chicken breasts, and stir over high heat till the pieces are opaque.
- Add the dark soy and oyster sauce, and stir well to coat.
- Add a little water (say 1/4 cup), and bring to the boil.
- When the chicken is cooked through (about 5 minutes) add 1 tablespoon cornstarch dissolved in a little water to thicken the gravy.
- When the gravy is thick and clear, take it off the heat. serve.
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!
So that is going to wrap it up for this special food kung pao chicken recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
