Easiest Way to Prepare Tasty Kung Pao Chicken

Kung Pao Chicken. Browse & Discover Thousands of Childrens Book Titles, for Less. 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. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Combine chicken and cornstarch in small bowl. You can have Kung Pao Chicken using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kung Pao Chicken

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

Heat oil in large non-stick skillet or wok on medium heat. 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. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved.

Kung Pao Chicken instructions

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..

Add the chicken and stir gently to coat. Kung pao chicken originated in Sichuan, although you can now find it all over China. The traditional version is a combination of chicken, peanuts, leeks, fried Sichuan peppercorns, and dried chiles, but the version that's become popular in Chinese-American restaurants (think: P. Chang's and Panda Express) is milder, and features a wider array of vegetables — sometimes bell peppers and. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions.