Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, kung pao chicken ๐๐. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kung Pao Chicken ๐๐ is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Kung Pao Chicken ๐๐ is something which I have loved my whole life.
Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: Gลngbวo jฤซdฤซng), 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.
To get started with this recipe, we have to first prepare a few components. You can have kung pao chicken ๐๐ using 31 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken ๐๐:
- Get 2 Chicken breasts, cut into 2cm cubes
- Prepare 1 big white onion, cut 1 inch, then in rectangular equal size
- Prepare 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
- Get 1 can Baby Sweetcorn, drain & discard
- Prepare 1 tbs Thai Sweet Chilie Sauce (very mild hot),
- Take or substitute w dried red chilies,
- Take that gives flavour to the sauce
- Take 1 tsp Salt as needed
- Make ready 1 tsp whole Sichuan pepper,then u ground it at home with a better
- Get (has a bit lemony with a numbing spiciness),
- Take to substitue with 1/2 tsp white pepper
- Make ready 1 beaten egg: separate the egg white
- Make ready 1 tsb Dark ABC Sweet Soy sauce
- Prepare 1 tbs Sesame oil
- Prepare Sauce:
- Prepare 2 Tbs light Soy sauce
- Make ready 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
- Take 1 tbs Sugar
- Make ready 1/2 tbs chinese Shaoxing Wine (just a touch)
- Get 1/4 tsp ground White Pepper
- Make ready 2 tsp cornstarch mix with 2 tbs cold water to
- Take thicken the sauce
- Take Other ingredients:
- Make ready 2 cloves Garlic, smashed
- Prepare 20 g Ginger, chopped finely
- Get 1 tbs Sichuan Peppercorn
- Get 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
- Make ready stirring, watch out that the cashew nuts don't burnt
- Make ready Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
- Take Jasmine rice, long grain rice, to cook in Rice Cooker,
- Take 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. Kung Pao chicken ๅฎซไฟ้ธกไธ is a Chinese dish that love by everyone.
Instructions to make Kung Pao Chicken ๐๐:
- 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.
- 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.
- 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.
- 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.
- 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 ๐
The Chinese like its spiciness and numbness feeling on the tongue. People in English speaking countries enjoy the unmistakably authentic Chinese flavor, and chefs like it because it is quick and easy to prepare. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! This homemade version of kung pao chicken will have you ditching the takeout menu for good. Making Chinese dishes with restaurant quality taste is not as hard as it may seem.
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