Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, kung pao chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was.
Kung Pao Chicken is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Kung Pao Chicken is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook kung pao chicken using 26 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kung Pao Chicken:
- Take 400 g Chicken Thighs
- Get 4-5 Cloves Garlic
- Prepare 4 tsp Sichuan Peppercorns
- Make ready 4 Birdseye Chilli
- Take 4 dried large red chillies
- Prepare 200 g Onion
- Make ready 200 g mixed Bell peppers
- Make ready 200 g Red Pepper
- Take Handful cashew nuts
- Take Handful ground nuts
- Make ready 1 stalk scallion, cut into rings
- Prepare The Marinade
- Make ready 1 tsp sesame oil
- Prepare 2 tsp sugar
- Get 1 pinch Chinese 5 spice
- Get 1 tsp ginger-garlic paste
- Make ready 1 tbsp light soy sauce
- Prepare Dash dark soy sauce
- Make ready 1/2 tablespoon cornflour
- Get Sauce
- Make ready 1 tbsp light soy
- Get 1 tbsp Sriracha sauce
- Get 1 tbsp rice vinegar
- Make ready 2 tsp sugar
- Get 50 ml chicken stock
- Prepare 1 tsp tomato paste
This Kung Pao Chicken is a delicious stir-fry loaded with chunky veggies and chicken and coated in a homemade tasty sauce. Kung Pao Chicken (also known as Gong Bao or Kung Pow) is probably the dish most associated with Chinese food in America. This dish is also one of the most authentic dishes on the menus of Chinese. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!
Steps to make Kung Pao Chicken:
- Immediately, soak large red chilies, whole, in hot water for 10-15 minutes
- While the chillies are soaking, finely slice the onion, bell peppers and red pepper, before then cutting your chicken thighs into cubes. Set the cubed chicken into a separate bowl, then finely dice the garlic and birdseye chillies and finally crush the Sichuanese peppercorns with either a pestle and mortar or rolling pin.
- Next, marinate your chicken. Ensuring that the cornflour is introduced last, add all of the marinade ingredients to the cubed chicken and then massage well.
- In a separate bowl, mix all of the sauce ingredients together.
- At this point, your large red chilies should be soaked. Remove them from the hot water and place in a bowl with the chopped garlic, Birdseye chilies and Sichuan peppercorns to form your ‘Spice Mix’.
- Heat 1 tablespoon of vegetable oil in a wok to high heat. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to center of wok.
- Bring the oil to a high heat and add the chicken. Allow the chicken to sit and sear on one side, before then folding it through with the peppers and onions and stir-frying until the chicken is golden brown.
- Now, add the spice mix, immediately followed by the sauce, and continue to cook for 2 minutes. Finally, add cashew nuts, scallions and serve - preferably with some steamed rice!
- Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!
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. Kung Pao Chicken, which originally named Gōngbǎo Jīdīng (宫保鸡丁), was descended from Sichuan, a southwest province in China. Kung Pao is said to be an innovation of Din Bao Zhen, a. Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar.
So that’s going to wrap it up with this exceptional food kung pao chicken recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
