Recipe: Eating on a Dime Kung Pao Chicken

Recipe: Eating on a Dime Kung Pao Chicken Delicious, fresh and tasty.

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. Remove the chicken from the skillet. Marinade: In a non-reactive bowl, prepare the marinade.

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.

You can have Kung Pao Chicken using 24 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken

1. You need of Chicken Meat (boneless, skinless).

2. It’s of Marinade (mix well in a bowl);.

3. Prepare of Soy Sauce.

4. Prepare of Vinegar.

5. You need of Corn Flour.

6. You need of Sauce (Mix Well in a bowl);.

7. You need of Vinegar.

8. Prepare of Water.

9. It’s of Soy Sauce.

10. You need of Palm Sugar.

11. It’s of Chilli Sauce (Lingham's Extra Hot for a true spicy kick).

12. You need of Hoisin Sauce (or Hot Bean Paste).

13. Prepare of Sesame Oil.

14. You need of Starch Solution (mix well in a bowl);.

15. You need of Tapioca Starch.

16. Prepare of Water.

17. It’s of Frying;.

18. You need of Garlic (finely chopped).

19. You need of Ginger (finely chopped).

20. Prepare of Dried Chillies (sliced in half).

21. It’s of Cooking Oil.

22. You need of Roasted Peanuts (if you like it, Optional for me).

23. Prepare of Szechuan Peppercorn (optional).

24. It’s of Spring Onions (chopped, for garnish).

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.

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.

So, what exactly is Kung Pao Chicken?

Kung Pao Chicken step by step

1. Cut the chicken into bite size pieces and marinade it with soy sauce, vinegar and corn flour for 30 minutes..

2. When ready, heat up 3 Tbsp of Cooking oil and fry the chicken until both sides are brown. Rest and set aside..

3. In the same wok, fry the garlic, ginger, peanuts, szechuan peppercorn and dried chillies until fragrant (10 seconds). Next add the sauce mixture and mix well. Cover with a lid and cook for a minute. Then, add in the starch solution and reduce the liquid to your desired consistency..

4. Next, add the chicken and mix everything well. Serve on a plate and garnish with Spring Onions..

Traditionally, it's a stir-fried, chicken dish that is tossed with peanuts, green onions, Sichuan peppercorns (Szechuan peppers), and dried chiles.

The end result is a dish that is a bit sweet and a bit sour, with a nice punch of heat.

Combine chicken and cornstarch in small bowl.

Heat oil in large non-stick skillet or wok on medium heat.

Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts.