Recipe: Appetizing 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 cook Kung Pao Chicken using 18 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Kung Pao Chicken

1. You need of Rice.
2. You need of Boneless chicken.
3. It's 1 of egg white.
4. You need 1 tsp of salt.
5. Prepare 1/2 tsp of onion powder.
6. Prepare 2 tsp of Chinese cooking wine.
7. You need 3 tbsp of cornflour.
8. You need 1 tbsp of Sichuan peppercorns.
9. Prepare Handful of red chillies.
10. Prepare 4 of spring onions.
11. Prepare 1 tbsp of garlic.
12. Prepare 1 tsp of ginger.
13. You need 1 tbsp of dou ban jiang (broad bean paste in chili oil).
14. You need 2 tbsp of brown sugar.
15. You need 1 tbsp of light soy sauce.
16. It's 2 tbsp of Chinese black vinegar (or balsamic vinegar).
17. Prepare 1 tsp of dark soy sauce.
18. Prepare 1/3 cup of toasted peanuts.

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. Dice the chicken and place into a mixing bowl.
2. Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins.
3. Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain.
4. Roughly chop the red chillies.
5. Chop the spring onions, garlic and ginger.
6. Chop through the broadbean paste to release flavour.
7. Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside.
8. Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted.
9. Return the chicken to the wok and continue to mix until all chicken is coated.
10. Cook rice in salted water in a separate pot.
11. To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well.
12. Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste.
13. Serve alongside rice and top with spring onion greens.

Add the chicken and stir gently to coat. Kung Pao Chicken We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper! If you're wondering whether Kung Pao Chicken is authentic Chinese , the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish. 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.