Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„
Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, kung pao chicken ๐Ÿ˜™๐Ÿ˜„. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is something which I’ve loved my entire life.

Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: GลngbวŽo jฤซdฤซng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables. Kung Pao Chicken (ๅฎซไฟ้ธกไธ) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies.

To begin with this recipe, we have to prepare a few components. You can cook kung pao chicken ๐Ÿ˜™๐Ÿ˜„ using 31 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Make ready 2 Chicken breasts, cut into 2cm cubes
  2. Get 1 big white onion, cut 1 inch, then in rectangular equal size
  3. Get 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
  4. Prepare 1 can Baby Sweetcorn, drain & discard
  5. Get 1 tbs Thai Sweet Chilie Sauce (very mild hot),
  6. Make ready or substitute w dried red chilies,
  7. Make ready that gives flavour to the sauce
  8. Make ready 1 tsp Salt as needed
  9. Prepare 1 tsp whole Sichuan pepper,then u ground it at home with a better
  10. Get (has a bit lemony with a numbing spiciness),
  11. Get to substitue with 1/2 tsp white pepper
  12. Make ready 1 beaten egg: separate the egg white
  13. Take 1 tsb Dark ABC Sweet Soy sauce
  14. Get 1 tbs Sesame oil
  15. Get Sauce:
  16. Make ready 2 Tbs light Soy sauce
  17. Take 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
  18. Take 1 tbs Sugar
  19. Get 1/2 tbs chinese Shaoxing Wine (just a touch)
  20. Prepare 1/4 tsp ground White Pepper
  21. Take 2 tsp cornstarch mix with 2 tbs cold water to
  22. Take thicken the sauce
  23. Get Other ingredients:
  24. Prepare 2 cloves Garlic, smashed
  25. Take 20 g Ginger, chopped finely
  26. Prepare 1 tbs Sichuan Peppercorn
  27. Get 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
  28. Take stirring, watch out that the cashew nuts don't burnt
  29. Prepare Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
  30. Make ready Jasmine rice, long grain rice, to cook in Rice Cooker,
  31. Make ready Garnish: 1 stalk Green onion, dice 5 mm

Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet, and spicy kung pao sauce, served over hot cooked rice. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! This homemade version of kung pao chicken will have you ditching the takeout menu for good. Making Chinese dishes with restaurant quality taste is not as hard as it may seem.

Steps to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 ๐Ÿ˜

Kung Pao Chicken is from the Sichuan province in China. The Chinese name is ๅฎซไฟ้ธกไธ (gong bao ji ding) but some restaurants spell it as Gong Bao Kung Pao Sauce is the soul of Kung Pao Chicken. The sauce is brown in color, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary. Chicken is the main ingredient in Kung Pao Chicken but you can't ignore the delicious sauce and nuts!

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