Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, kung pao chicken ๐๐. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Kung Pao Chicken (ๅฎซไฟ้ธกไธ) 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.
Kung Pao Chicken ๐๐ is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Kung Pao Chicken ๐๐ is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. 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
- Take 1 big white onion, cut 1 inch, then in rectangular equal size
- Take 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
- Prepare 1 can Baby Sweetcorn, drain & discard
- Take 1 tbs Thai Sweet Chilie Sauce (very mild hot),
- Prepare or substitute w dried red chilies,
- Prepare that gives flavour to the sauce
- Prepare 1 tsp Salt as needed
- Prepare 1 tsp whole Sichuan pepper,then u ground it at home with a better
- Make ready (has a bit lemony with a numbing spiciness),
- Get to substitue with 1/2 tsp white pepper
- Prepare 1 beaten egg: separate the egg white
- Take 1 tsb Dark ABC Sweet Soy sauce
- Take 1 tbs Sesame oil
- Take Sauce:
- Get 2 Tbs light Soy sauce
- Take 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
- Get 1 tbs Sugar
- Take 1/2 tbs chinese Shaoxing Wine (just a touch)
- Take 1/4 tsp ground White Pepper
- Make ready 2 tsp cornstarch mix with 2 tbs cold water to
- Get thicken the sauce
- Get Other ingredients:
- Make ready 2 cloves Garlic, smashed
- Get 20 g Ginger, chopped finely
- Prepare 1 tbs Sichuan Peppercorn
- Take 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
- Take Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
- Make ready Jasmine rice, long grain rice, to cook in Rice Cooker,
- Take Garnish: 1 stalk Green onion, dice 5 mm
Chicken is the main ingredient in Kung Pao Chicken but you can't ignore the delicious sauce and nuts! This Kung Pao Chicken is a delicious stir-fry loaded with chunky veggies and chicken and coated in a homemade tasty sauce. Kung Pao chicken ๅฎซไฟ้ธกไธ is a Chinese dish that love by everyone. The Chinese like its spiciness and numbness feeling on the tongue.
Steps 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
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 is from the Sichuan province in China. The Chinese name is ๅฎซไฟ้ธกไธ (gong bao ji ding) but some restaurants spell it as Gong Bao Kung Pao Sauce is the soul of Kung Pao Chicken. The sauce is brown in color, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary.
So that is going to wrap this up for this special food kung pao chicken ๐๐ recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
