Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kung pao chicken. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kung Pao Chicken is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Kung Pao Chicken is something which I have loved my entire life. They are fine and they look fantastic.
Recipe by: Arlena "Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce.
To get started with this recipe, we have to prepare a few components. You can have kung pao chicken using 26 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kung Pao Chicken:
- Get 400 g Chicken Thighs
- Make ready 4-5 Cloves Garlic
- Prepare 4 tsp Sichuan Peppercorns
- Get 4 Birdseye Chilli
- Take 4 dried large red chillies
- Take 200 g Onion
- Make ready 200 g mixed Bell peppers
- Take 200 g Red Pepper
- Make ready Handful cashew nuts
- Take Handful ground nuts
- Make ready 1 stalk scallion, cut into rings
- Make ready The Marinade
- Get 1 tsp sesame oil
- Make ready 2 tsp sugar
- Prepare 1 pinch Chinese 5 spice
- Take 1 tsp ginger-garlic paste
- Take 1 tbsp light soy sauce
- Get Dash dark soy sauce
- Make ready 1/2 tablespoon cornflour
- Make ready Sauce
- Make ready 1 tbsp light soy
- Prepare 1 tbsp Sriracha sauce
- Prepare 1 tbsp rice vinegar
- Prepare 2 tsp sugar
- Prepare 50 ml chicken stock
- Prepare 1 tsp tomato paste
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. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States. Combine chicken and cornstarch in small bowl.
Instructions to make Kung Pao Chicken:
- Immediately, soak large red chilies, whole, in hot water for 10-15 minutes
- While the chillies are soaking, finely slice the onion, bell peppers and red pepper, before then cutting your chicken thighs into cubes. Set the cubed chicken into a separate bowl, then finely dice the garlic and birdseye chillies and finally crush the Sichuanese peppercorns with either a pestle and mortar or rolling pin.
- Next, marinate your chicken. Ensuring that the cornflour is introduced last, add all of the marinade ingredients to the cubed chicken and then massage well.
- In a separate bowl, mix all of the sauce ingredients together.
- At this point, your large red chilies should be soaked. Remove them from the hot water and place in a bowl with the chopped garlic, Birdseye chilies and Sichuan peppercorns to form your ‘Spice Mix’.
- Heat 1 tablespoon of vegetable oil in a wok to high heat. Once smoking hot, add the onions and peppers and stir-fry for 2 minutes. Push the onions and peppers to one side of the wok and add an extra 1/2 a teaspoon of oil to center of wok.
- Bring the oil to a high heat and add the chicken. Allow the chicken to sit and sear on one side, before then folding it through with the peppers and onions and stir-frying until the chicken is golden brown.
- Now, add the spice mix, immediately followed by the sauce, and continue to cook for 2 minutes. Finally, add cashew nuts, scallions and serve - preferably with some steamed rice!
- Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!
Heat oil in large non-stick skillet or wok on medium heat. 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. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Whisk until smooth then add the chicken and toss to coat. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved.
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