Kung Pao Chicken
Kung Pao Chicken

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a simple dish, kung pao chicken. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kung Pao Chicken is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Kung Pao Chicken is something that I have loved my entire life.

Reviews for: Photos of Kung Pao Chicken. 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.

To begin with this particular recipe, we must first prepare a few components. You can cook kung pao chicken using 14 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Kung Pao Chicken:
  1. Take 4 chicken breasts boneless
  2. Get 10 chillies dried red
  3. Prepare 2 Teaspoons garlic , finely chopped
  4. Prepare 1 Teaspoon ginger , finely chopped
  5. Take 2 celery stalks , sliced
  6. Take 1 onion small , diced
  7. Make ready 1 Tablespoon dark brown sugar
  8. Make ready 4 Tablespoons soy light
  9. Take 2 Tablespoons soy dark
  10. Make ready 1 Tablespoon oyster sauce
  11. Get 4 Tablespoons corn flour
  12. Take 1/4 Cup cashews
  13. Take salt
  14. Take oil

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 Chicken or Kung Po Chicken. 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.

Steps to make Kung Pao Chicken:
  1. Clean and skin the chicken breasts, and cut into bite size pieces.
  2. Marinate with 3 tablespoons cornstarch, salt and light soy. set aside.
  3. In a wok, heat the oil till smoking.
  4. Add the dried red chillies (i used just 10 but if u like it REALLY hot, add more!) and saute till they puff up slightly and become dark.
  5. Add the garlic, ginger and onion. mix well.
  6. Add the brown sugar and let the aromats caramelise.
  7. Next, add the celery and cashews. stir well to combine.
  8. Add the marinated chicken breasts, and stir over high heat till the pieces are opaque.
  9. Add the dark soy and oyster sauce, and stir well to coat.
  10. Add a little water (say 1/4 cup), and bring to the boil.
  11. When the chicken is cooked through (about 5 minutes) add 1 tablespoon cornstarch dissolved in a little water to thicken the gravy.
  12. When the gravy is thick and clear, take it off the heat. serve.

Kung Pao chicken 宫保鸡丁 is a Chinese dish that love by everyone. The Chinese like its spiciness and numbness feeling on the tongue. People in English speaking countries enjoy the unmistakably. I'm confidant this Kung Pao Chicken recipe will be the best Chinese food you've ever made from home! Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet.

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