Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, kung pao chicken. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Kung Pao Chicken is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Kung Pao Chicken is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have kung pao chicken using 26 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Kung Pao Chicken:
- Make ready 400 g Chicken Thighs
- Prepare 4-5 Cloves Garlic
- Make ready 4 tsp Sichuan Peppercorns
- Take 4 Birdseye Chilli
- Take 4 dried large red chillies
- Make ready 200 g Onion
- Take 200 g mixed Bell peppers
- Make ready 200 g Red Pepper
- Get Handful cashew nuts
- Prepare Handful ground nuts
- Make ready 1 stalk scallion, cut into rings
- Make ready The Marinade
- Make ready 1 tsp sesame oil
- Prepare 2 tsp sugar
- Get 1 pinch Chinese 5 spice
- Prepare 1 tsp ginger-garlic paste
- Prepare 1 tbsp light soy sauce
- Take Dash dark soy sauce
- Make ready 1/2 tablespoon cornflour
- Take Sauce
- Take 1 tbsp light soy
- Get 1 tbsp Sriracha sauce
- Take 1 tbsp rice vinegar
- Get 2 tsp sugar
- Get 50 ml chicken stock
- Get 1 tsp tomato paste
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, 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, Chinese rice wine, and whole dried red chilies.
Instructions 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 We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper! If you're wondering whether Kung Pao Chicken is authentic Chinese , the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish. Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. Kung Pao Chicken (also transcribed as Gong Bao or Kung Po)/宫保鸡丁 originates from Sichuan province, China.
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