Kung Pao Chicken
Kung Pao Chicken

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, kung pao chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kung Pao Chicken is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Kung Pao Chicken is something that I have loved my entire life.

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts.

To begin with this recipe, we must first prepare a few ingredients. You can have kung pao chicken using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kung Pao Chicken:
  1. Get 500 grams Chicken thigh fillet, diced
  2. Prepare 1 tbsp Soy sauce
  3. Prepare 1 tbsp Sao xing wine/Chinese rice wine
  4. Take 1 tsp Corn starch
  5. Make ready Cooking Sauce:
  6. Get 1 tbsp Light soy sauce
  7. Get 1 tbsp Dark soy sauce
  8. Make ready 1 tbsp Sesame oil
  9. Take 1 tsp Hoisin sauce
  10. Take 1 tsp Sugar
  11. Take 1 tsp Corn starch
  12. Get 2 cm Ginger, grated
  13. Make ready 2 cloves Garlic, chopped
  14. Make ready 1/2 cup Roasted cashews
  15. Prepare 2 pcs Shallots, thin sliced
  16. Make ready 1 pcs Red capsicum, remove seed and diced
  17. Make ready 5 pcs Dried Chilli, chopped
  18. Get 2 tbsp Olive oil
  19. Prepare Salt

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. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States.

Steps to make Kung Pao Chicken:
  1. Marinade chicken with soy sauce, rice wine and corn starch and keep it in the fridge for an hour.
  2. Mix light and dark soy sauce, sesame oil, hoisin sauce, sugar, ginger and corn starch in a bowl
  3. Heat 1 tbsp of oil into non sticky pan and stir fry the chicken until brown, put a side.
  4. 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.
  5. Remove from the heat and serve it with hot steam rice. Put coriander leaves on the top as a garnish.

This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation. Kung Pao Chicken Recipe So, what exactly is Kung Pao Chicken?

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