Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, szechuan kung pao chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kung Pao Chicken (宫保鸡丁) 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 (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.
Szechuan Kung Pao Chicken is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Szechuan Kung Pao Chicken is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Szechuan Kung Pao Chicken:
- Prepare 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Make ready Marinade;
- Prepare 1 Tbsp Light Soy Sauce
- Take 1 Tbsp Rice Vinegar
- Make ready 2 tsp Corn Flour
- Take 1 Tbsp Cooking Oil
- Get Pre-Sauce Mix (mix well in a bowl);
- Make ready 1 Tbsp Light Soy Sauce
- Get 1 Tbsp Rice Vinegar
- Get 1 Tbsp Sugar
- Get 1 tsp Chilli Powder (optional)
- Prepare 2 Tbsp Water
- Prepare Stir Frying;
- Prepare 1 Tbsp Szechuan Peppercorn
- Make ready 12 pc Dried Chillies (halved, deseed)
- Make ready 20 g Ginger (minced)
- Get 20 g Garlic (minced)
- Get 20 g Spring Onions (white part, finely chopped)
- Prepare as needed Cooking Oil
- Get Thickener (mix well in a small bowl);
- Get 1 tsp Corn Flour
- Take 1 Tbsp Water
- Get Other Ingredients;
- Get 70 g Toasted Peanuts (1/2 cup)
- Prepare as needed Spring Onion (green part finely chopped, garnish)
- Make ready 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
Kung Pao is the name of a dish originating from Sichuan province of China. It contains chicken, peanuts, vegetables, etc. that are all tossed up in a brown concoction. Soft chicken pieces contrast well with crisp peanuts and celery. What are the differences between Hunan, Szechuan, and Kung Pao?
Instructions to make Szechuan Kung Pao Chicken:
- MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
- CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside.
- SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener.
- ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions.
Now that my son has discovered the big, bright, beautiful world of Chinese-American take-out, it's all he wants to eat these days. This Kung Pao Chicken Recipe requires several ingredients common to most stir-frys (fresh ginger. 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 recently bought szechuan peppercorn oil which I haven't tried yet. Would this be acceptable in this recipe?
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