Kung Pao Chicken. 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 Beijing restaurants. Kung Pao Chicken is from the Sichuan province in China. 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.

Remove the chicken from the skillet. 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.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, kung pao chicken. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Kung Pao Chicken is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes yummy. It is appreciated by millions daily. They're nice and they look wonderful. Kung Pao Chicken is something that I have loved my whole life.

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 Beijing restaurants. Kung Pao Chicken is from the Sichuan province in China. 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.

To begin with this particular recipe, we must first prepare a few ingredients. You can have kung pao chicken using 18 ingredients and 13 steps. Here is how you can achieve it.

Composition of Kung Pao Chicken:

Need Rice.
Require - Boneless chicken.
You need 1 for egg white.
Require 1 tsp - salt.
Give 1/2 tsp of onion powder.
Need 2 tsp for Chinese cooking wine.
Need 3 tbsp of cornflour.
Provide 1 tbsp for Sichuan peppercorns.
Give Handful for red chillies.
Provide 4 of spring onions.
Need 1 tbsp for garlic.
Need 1 tsp ginger.
You need 1 tbsp - dou ban jiang (broad bean paste in chili oil).
Prepare 2 tbsp brown sugar.
Give 1 tbsp of light soy sauce.
Require 2 tbsp - Chinese black vinegar (or balsamic vinegar).
Need 1 tsp for dark soy sauce.
Prepare 1/3 cup of toasted peanuts.

Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. 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. Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour!

Kung Pao Chicken making process:

Dice the chicken and place into a mixing bowl.
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.
Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain.
Roughly chop the red chillies.
Chop the spring onions, garlic and ginger.
Chop through the broadbean paste to release flavour.
Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside.
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.
Return the chicken to the wok and continue to mix until all chicken is coated.
Cook rice in salted water in a separate pot.
To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well.
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.
Serve alongside rice and top with spring onion greens.

Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions. Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat.

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