Recipe of Ultimate Kung Pao Chicken

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, hope you're having an amazing day today. Today, I will show you a way to make a special dish, kung pao chicken. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Kung Pao Chicken is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It's enjoyed by millions daily. They're fine and they look fantastic. Kung Pao Chicken is something which I've loved my entire 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 cook kung pao chicken using 26 ingredients and 9 steps. Here is how you cook that.

Ingredients requirements of Kung Pao Chicken:

1. Give 400 g for Chicken Thighs.
2. Require 4-5 Cloves Garlic.
3. Provide 4 tsp for Sichuan Peppercorns.
4. Need 4 Birdseye Chilli.
5. Need 4 for dried large red chillies.
6. Give 200 g Onion.
7. Prepare 200 g mixed Bell peppers.
8. Give 200 g - Red Pepper.
9. Prepare Handful - cashew nuts.
10. Provide Handful ground nuts.
11. Provide 1 stalk scallion, cut into rings.
12. Prepare The Marinade.
13. Provide 1 tsp for sesame oil.
14. Require 2 tsp - sugar.
15. Provide 1 pinch for Chinese 5 spice.
16. Need 1 tsp - ginger-garlic paste.
17. Need 1 tbsp of light soy sauce.
18. Give Dash dark soy sauce.
19. You need 1/2 tablespoon of cornflour.
20. Need Sauce.
21. Need 1 tbsp light soy.
22. You need 1 tbsp Sriracha sauce.
23. Need 1 tbsp rice vinegar.
24. Give 2 tsp for sugar.
25. Provide 50 ml - chicken stock.
26. Need 1 tsp of tomato paste.

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:

1. Immediately, soak large red chilies, whole, in hot water for 10-15 minutes.
2. 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..
3. 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..
4. In a separate bowl, mix all of the sauce ingredients together..
5. 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’..
6. 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..
7. 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..
8. 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!.
9. Please don't forget to tag @appetizing.adventure on Instagram if you make this recipe!.

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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