Best Idea to Homemade Yummy Kung Pao Chicken

Hoping to eat Kung Pao Chicken a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with helpful instructions on producing a Kung Pao Chicken like a famous chef made.

We hope you got benefit from reading it, now let's go back to kung pao chicken recipe. To cook kung pao chicken you only need 18 ingredients and 13 steps. Here is how you do that.

To prepare an unforgettable Kung Pao Chicken, here are the materials required:

1. Prepare of Rice.
2. Take of Boneless chicken.
3. Get 1 of egg white.
4. Take 1 tsp of salt.
5. Prepare 1/2 tsp of onion powder.
6. Provide 2 tsp of Chinese cooking wine.
7. You need 3 tbsp of cornflour.
8. Get 1 tbsp of Sichuan peppercorns.
9. Get Handful of red chillies.
10. Take 4 of spring onions.
11. Prepare 1 tbsp of garlic.
12. Prepare 1 tsp of ginger.
13. Take 1 tbsp of dou ban jiang (broad bean paste in chili oil).
14. Take 2 tbsp of brown sugar.
15. You need 1 tbsp of light soy sauce.
16. Provide 2 tbsp of Chinese black vinegar (or balsamic vinegar).
17. You need 1 tsp of dark soy sauce.
18. You need 1/3 cup of toasted peanuts.

After readying the materials, next you are ready to prepare your tasty Kung Pao Chicken by following the guidances below:

1. Dice the chicken and place into a mixing bowl.
2. Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins.
3. Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain.
4. Roughly chop the red chillies.
5. Chop the spring onions, garlic and ginger.
6. Chop through the broadbean paste to release flavour.
7. Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside.
8. Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted.
9. Return the chicken to the wok and continue to mix until all chicken is coated.
10. Cook rice in salted water in a separate pot.
11. To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well.
12. Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste.
13. Serve alongside rice and top with spring onion greens.

At certain restaurants that featured family-style cooking, I'd often see kung pao chicken on one out of every three tables. Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions. 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.

Recipe : Kung Pao Chicken

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step by step to make Kung Pao Chicken

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