Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a Best dish, kung pao chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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 Beijing restaurants. Remove the chicken from the skillet. Kung Pao Chicken is from the Sichuan province in China.
Kung Pao Chicken is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Kung Pao Chicken is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook kung pao chicken using 18 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Kung Pao Chicken:
- Make ready Rice
- Get Boneless chicken
- Make ready 1 egg white
- Get 1 tsp salt
- Take 1/2 tsp onion powder
- Take 2 tsp Chinese cooking wine
- Make ready 3 tbsp cornflour
- Get 1 tbsp Sichuan peppercorns
- Take Handful red chillies
- Make ready 4 spring onions
- Make ready 1 tbsp garlic
- Get 1 tsp ginger
- Make ready 1 tbsp dou ban jiang (broad bean paste in chili oil)
- Get 2 tbsp brown sugar
- Make ready 1 tbsp light soy sauce
- Get 2 tbsp Chinese black vinegar (or balsamic vinegar)
- Get 1 tsp dark soy sauce
- Take 1/3 cup toasted peanuts
Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat.
Steps to make Kung Pao Chicken:
- Dice the chicken and place into a mixing bowl
- Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins
- Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain
- Roughly chop the red chillies
- Chop the spring onions, garlic and ginger
- Chop through the broadbean paste to release flavour
- Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside
- Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted
- Return the chicken to the wok and continue to mix until all chicken is coated
- Cook rice in salted water in a separate pot
- To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well
- Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste
- Serve alongside rice and top with spring onion greens
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. Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions.
So that’s going to wrap this up with this simple food kung pao chicken recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
