How to Cook Tasty Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

Delicious, fresh and tasty.

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„. Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: GลngbวŽo 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.

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

You have to add A LOT more sambal or chile paste to make this even remotely 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. Kung Pao Chicken (ๅฎซไฟ้ธกไธ) 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. You can have Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ using 31 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

  1. It's 2 of Chicken breasts, cut into 2cm cubes.
  2. It's 1 of big white onion, cut 1 inch, then in rectangular equal size.
  3. It's 2 of carrots, cut 1 inch,slice thinly then in rectangular in equal.
  4. Prepare 1 can of Baby Sweetcorn, drain & discard.
  5. You need 1 tbs of Thai Sweet Chilie Sauce (very mild hot),.
  6. Prepare of or substitute w dried red chilies,.
  7. It's of that gives flavour to the sauce.
  8. It's 1 tsp of Salt as needed.
  9. It's 1 tsp of whole Sichuan pepper,then u ground it at home with a better.
  10. It's of (has a bit lemony with a numbing spiciness),.
  11. You need of to substitue with 1/2 tsp white pepper.
  12. It's 1 of beaten egg: separate the egg white.
  13. It's 1 of tsb Dark ABC Sweet Soy sauce.
  14. Prepare 1 tbs of Sesame oil.
  15. Prepare of Sauce:.
  16. It's 2 Tbs of light Soy sauce.
  17. Prepare 1/2 tbs of Chinese Black Vinegar (taste like balsamic vinegar).
  18. Prepare 1 tbs of Sugar.
  19. You need 1/2 tbs of chinese Shaoxing Wine (just a touch).
  20. It's 1/4 tsp of ground White Pepper.
  21. Prepare 2 tsp of cornstarch mix with 2 tbs cold water to.
  22. Prepare of thicken the sauce.
  23. Prepare of Other ingredients:.
  24. Prepare 2 cloves of Garlic, smashed.
  25. It's 20 g of Ginger, chopped finely.
  26. You need 1 tbs of Sichuan Peppercorn.
  27. You need 80 g of Cashew nuts:fry in teflon pan with no oil for 4' and keep.
  28. You need of stirring, watch out that the cashew nuts don't burnt.
  29. You need of Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry.
  30. It's of Jasmine rice, long grain rice, to cook in Rice Cooker,.
  31. You need of 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. I'm confidant this Kung Pao Chicken recipe will be the best Chinese food you've ever made from home!

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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 ๐Ÿ˜.

Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet, and spicy kung pao sauce, served over hot cooked rice. 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. Kung Pao Chicken is from the Sichuan province in China.