Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, kung pao chicken ๐๐. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kung Pao Chicken ๐๐ is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Kung Pao Chicken ๐๐ is something that I’ve loved my entire life. They’re fine and they look wonderful.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Great recipe for Kung Pao Chicken ๐๐. It's a Chinese Sichuan dish, its a dry stir fry and not with a swimming in loads of sauce, and here is been slightly westernised.
To get started with this recipe, we have to first prepare a few components. You can cook kung pao chicken ๐๐ using 31 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Kung Pao Chicken ๐๐:
- Prepare 2 Chicken breasts, cut into 2cm cubes
- Make ready 1 big white onion, cut 1 inch, then in rectangular equal size
- Get 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
- Get 1 can Baby Sweetcorn, drain & discard
- Prepare 1 tbs Thai Sweet Chilie Sauce (very mild hot),
- Make ready or substitute w dried red chilies,
- Take that gives flavour to the sauce
- Prepare 1 tsp Salt as needed
- Prepare 1 tsp whole Sichuan pepper,then u ground it at home with a better
- Get (has a bit lemony with a numbing spiciness),
- Get to substitue with 1/2 tsp white pepper
- Make ready 1 beaten egg: separate the egg white
- Prepare 1 tsb Dark ABC Sweet Soy sauce
- Make ready 1 tbs Sesame oil
- Prepare Sauce:
- Get 2 Tbs light Soy sauce
- Prepare 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
- Take 1 tbs Sugar
- Take 1/2 tbs chinese Shaoxing Wine (just a touch)
- Get 1/4 tsp ground White Pepper
- Get 2 tsp cornstarch mix with 2 tbs cold water to
- Take thicken the sauce
- Prepare Other ingredients:
- Take 2 cloves Garlic, smashed
- Make ready 20 g Ginger, chopped finely
- Prepare 1 tbs Sichuan Peppercorn
- Take 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
- Prepare stirring, watch out that the cashew nuts don't burnt
- Get Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
- Prepare Jasmine rice, long grain rice, to cook in Rice Cooker,
- Get Garnish: 1 stalk Green onion, dice 5 mm
Add the oil, then add the chicken. Kung Pao Chicken (ๅฎซไฟ้ธกไธ) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. The name of Kung Pao comes from a court official Ding Baozhen in Qing dynasty.
Instructions to make Kung Pao Chicken ๐๐:
- Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine.
- In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes.
- In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic.
- Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce.
- Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice ๐
The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. The name of Kung Pao comes from a court official Ding Baozhen in Qing dynasty. Cut the chicken into bite-size cubes. Combine the Chicken Marinade ingredients together. In a separate dish, combine the Kung Pao Sauce ingredients together.
So that is going to wrap it up for this special food kung pao chicken ๐๐ recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
