Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kung pao chicken ๐๐. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Kung Pao Chicken ๐๐ is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Kung Pao Chicken ๐๐ is something that I’ve loved my entire life.
Recipe by: Arlena "Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook kung pao chicken ๐๐ using 31 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Kung Pao Chicken ๐๐:
- Prepare 2 Chicken breasts, cut into 2cm cubes
- Take 1 big white onion, cut 1 inch, then in rectangular equal size
- Make ready 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
- Prepare 1 can Baby Sweetcorn, drain & discard
- Get 1 tbs Thai Sweet Chilie Sauce (very mild hot),
- Get or substitute w dried red chilies,
- Prepare that gives flavour to the sauce
- Get 1 tsp Salt as needed
- Make ready 1 tsp whole Sichuan pepper,then u ground it at home with a better
- Prepare (has a bit lemony with a numbing spiciness),
- Prepare to substitue with 1/2 tsp white pepper
- Get 1 beaten egg: separate the egg white
- Take 1 tsb Dark ABC Sweet Soy sauce
- Get 1 tbs Sesame oil
- Get Sauce:
- Prepare 2 Tbs light Soy sauce
- Make ready 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
- Get 1 tbs Sugar
- Make ready 1/2 tbs chinese Shaoxing Wine (just a touch)
- Prepare 1/4 tsp ground White Pepper
- Take 2 tsp cornstarch mix with 2 tbs cold water to
- Prepare thicken the sauce
- Make ready Other ingredients:
- Get 2 cloves Garlic, smashed
- Get 20 g Ginger, chopped finely
- Get 1 tbs Sichuan Peppercorn
- Prepare 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
- Take stirring, watch out that the cashew nuts don't burnt
- Make ready Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
- Make ready Jasmine rice, long grain rice, to cook in Rice Cooker,
- Get Garnish: 1 stalk Green onion, dice 5 mm
The Chinese name is ๅฎซไฟ้ธกไธ (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. Whisk until smooth then add the chicken and toss to coat.
Steps to make Kung Pao Chicken ๐๐:
- Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine.
- In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes.
- In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic.
- Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce.
- Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice ๐
Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: Gลngbวo jฤซdฤซng), 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. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Kung Pao Chicken We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper!
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