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.

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, kung pao chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

Kung Pao Chicken is one of the most favored of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions every day. They are nice and they look wonderful. Kung Pao Chicken is something which I've loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook kung pao chicken using 18 ingredients and 13 steps. Here is how you cook that.

Composition of Kung Pao Chicken:

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

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

Kung Pao Chicken start cooking:

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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