Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kung pao chicken. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Kung Pao Chicken is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Kung Pao Chicken is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook kung pao chicken using 18 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken:
- Make ready Rice
- Take Boneless chicken
- Make ready 1 egg white
- Make ready 1 tsp salt
- Prepare 1/2 tsp onion powder
- Get 2 tsp Chinese cooking wine
- Make ready 3 tbsp cornflour
- Take 1 tbsp Sichuan peppercorns
- Get Handful red chillies
- Get 4 spring onions
- Get 1 tbsp garlic
- Make ready 1 tsp ginger
- Make ready 1 tbsp dou ban jiang (broad bean paste in chili oil)
- Prepare 2 tbsp brown sugar
- Prepare 1 tbsp light soy sauce
- Get 2 tbsp Chinese black vinegar (or balsamic vinegar)
- Prepare 1 tsp dark soy sauce
- Take 1/3 cup toasted peanuts
It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. Kung pao, or gong bao chicken has an interesting, if hotly disputed political back story.
Instructions to make Kung Pao Chicken:
- Dice the chicken and place into a mixing bowl
- Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins
- Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain
- Roughly chop the red chillies
- Chop the spring onions, garlic and ginger
- Chop through the broadbean paste to release flavour
- Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside
- Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted
- Return the chicken to the wok and continue to mix until all chicken is coated
- Cook rice in salted water in a separate pot
- To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well
- Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste
- Serve alongside rice and top with spring onion greens
Bring the oil to a high heat and add the chicken. The Chinese name is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies.
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