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, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, kung pao chicken. One of my favorites. For mine, I will make it a little bit tasty. This will be really 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 well liked of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Kung Pao Chicken is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook kung pao chicken using 19 ingredients and 5 steps. Here is how you cook that.

Ingredients - Kung Pao Chicken:

You need 500 grams Chicken thigh fillet, diced.
Need 1 tbsp Soy sauce.
Provide 1 tbsp Sao xing wine/Chinese rice wine.
Need 1 tsp - Corn starch.
Give Cooking Sauce:.
Require 1 tbsp for Light soy sauce.
Give 1 tbsp of Dark soy sauce.
You need 1 tbsp of Sesame oil.
Require 1 tsp - Hoisin sauce.
You need 1 tsp of Sugar.
Provide 1 tsp - Corn starch.
Provide 2 cm - Ginger, grated.
Give 2 cloves - Garlic, chopped.
Provide 1/2 cup - Roasted cashews.
Prepare 2 pcs for Shallots, thin sliced.
Give 1 pcs - Red capsicum, remove seed and diced.
Provide 5 pcs - Dried Chilli, chopped.
Require 2 tbsp of Olive oil.
Give - Salt.

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 instructions:

Marinade chicken with soy sauce, rice wine and corn starch and keep it in the fridge for an hour..
Mix light and dark soy sauce, sesame oil, hoisin sauce, sugar, ginger and corn starch in a bowl.
Heat 1 tbsp of oil into non sticky pan and stir fry the chicken until brown, put a side..
Heat the remaining oil into the pan and stir fry the garlic and dried chilli until fragrance. Add the capsicum and stir for a minute. Add sring onion and also the chicken back into the work. Add mixed sauce and cashews then stir for 2 minutes. Add a little bit of salt as optional..
Remove from the heat and serve it with hot steam rice. Put coriander leaves on the top as a garnish..

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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