Recipe: Perfect Kung Pao Chicken 😙😄

Recipe: Perfect Kung Pao Chicken 😙😄 Delicious, fresh and tasty.

Kung Pao Chicken 😙😄. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), 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. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation.

You have to add A LOT more sambal or chile paste to make this even remotely I lived in China for two years, and this recipe (with some important but minor changes) comes very close to the Kung Pao chicken that can be found in.

Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts.

The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste.

You can have Kung Pao Chicken 😙😄 using 31 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken 😙😄

1. Prepare of Chicken breasts, cut into 2cm cubes.

2. It’s of big white onion, cut 1 inch, then in rectangular equal size.

3. You need of carrots, cut 1 inch,slice thinly then in rectangular in equal.

4. You need of Baby Sweetcorn, drain & discard.

5. You need of Thai Sweet Chilie Sauce (very mild hot),.

6. You need of or substitute w dried red chilies,.

7. It’s of that gives flavour to the sauce.

8. It’s of Salt as needed.

9. It’s of whole Sichuan pepper,then u ground it at home with a better.

10. Prepare of (has a bit lemony with a numbing spiciness),.

11. You need of to substitue with 1/2 tsp white pepper.

12. It’s of beaten egg: separate the egg white.

13. Prepare of tsb Dark ABC Sweet Soy sauce.

14. It’s of Sesame oil.

15. Prepare of Sauce:.

16. Prepare of light Soy sauce.

17. It’s of Chinese Black Vinegar (taste like balsamic vinegar).

18. It’s of Sugar.

19. It’s of chinese Shaoxing Wine (just a touch).

20. Prepare of ground White Pepper.

21. Prepare of cornstarch mix with 2 tbs cold water to.

22. Prepare of thicken the sauce.

23. Prepare of Other ingredients:.

24. It’s of Garlic, smashed.

25. Prepare of Ginger, chopped finely.

26. It’s of Sichuan Peppercorn.

27. You need of Cashew nuts:fry in teflon pan with no oil for 4' and keep.

28. Prepare of stirring, watch out that the cashew nuts don't burnt.

29. Prepare of Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry.

30. It’s of Jasmine rice, long grain rice, to cook in Rice Cooker,.

31. It’s of Garnish: 1 stalk Green onion, dice 5 mm.

Homemade Chinese chicken in a savory and spicy sauce.

Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive - so it's a good thing it's easy to make at home so Kung Pao chicken - done right!

The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour.

I'm confidant this Kung Pao Chicken recipe will be the best Chinese food you've ever made from home!

Kung Pao Chicken 😙😄 step by step

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 😍.

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 is from the Sichuan province in China.

The Chinese name is 宫保鸡丁 (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.