Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, szechuan kung pao chicken. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Szechuan Kung Pao Chicken is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Szechuan Kung Pao Chicken is something which I have loved my whole life.
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 (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.
To get started with this particular recipe, we must first prepare a few ingredients. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Szechuan Kung Pao Chicken:
- Prepare 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Take Marinade;
- Get 1 Tbsp Light Soy Sauce
- Take 1 Tbsp Rice Vinegar
- Get 2 tsp Corn Flour
- Take 1 Tbsp Cooking Oil
- Take Pre-Sauce Mix (mix well in a bowl);
- Take 1 Tbsp Light Soy Sauce
- Prepare 1 Tbsp Rice Vinegar
- Prepare 1 Tbsp Sugar
- Take 1 tsp Chilli Powder (optional)
- Prepare 2 Tbsp Water
- Take Stir Frying;
- Get 1 Tbsp Szechuan Peppercorn
- Make ready 12 pc Dried Chillies (halved, deseed)
- Prepare 20 g Ginger (minced)
- Make ready 20 g Garlic (minced)
- Get 20 g Spring Onions (white part, finely chopped)
- Prepare as needed Cooking Oil
- Get Thickener (mix well in a small bowl);
- Take 1 tsp Corn Flour
- Get 1 Tbsp Water
- Take Other Ingredients;
- Get 70 g Toasted Peanuts (1/2 cup)
- Take as needed Spring Onion (green part finely chopped, garnish)
- Make ready 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
Serve with a simple bowl of steamed rice. Kung pao which is a sichuan/szechuan province of szechuan which is the spicest of all three uses peppercorns to basically numb your palates (mala) Hunan is spicy and use chili paste or dried chile peppers and mongolian chicken does not originate from Mongolia but actually came from Taiwan. Now that my son has discovered the big, bright, beautiful world of Chinese-American take-out, it's all he wants to eat these days. This Kung Pao Chicken Recipe requires several ingredients common to most stir-frys (fresh ginger.
Steps to make Szechuan Kung Pao Chicken:
- MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
- CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside.
- SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener.
- ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions.
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 recently bought szechuan peppercorn oil which I haven't tried yet. Would this be acceptable in this recipe? I have heard and read that you don't want to. I couldn't find chile paste in the grocery store so I subbed with a spicey szechuan sauce.
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