How to Cook Appetizing Szechuan Kung Pao Chicken

Szechuan Kung Pao Chicken. Kung Pao Chicken (宫保鸡丁) 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.

It contains chicken, peanuts, vegetables, etc. that are all tossed up in a brown concoction. Soft chicken pieces contrast well with crisp peanuts and celery. Kung Pao and Szechuan are two terms that are associated with Chinese cuisine. You can cook Szechuan Kung Pao Chicken using 26 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Szechuan Kung Pao Chicken

1. Prepare 350 g of Chicken Meat (thighs preferably, skinless, boneless).
2. It's of Marinade;.
3. Prepare 1 Tbsp of Light Soy Sauce.
4. Prepare 1 Tbsp of Rice Vinegar.
5. It's 2 tsp of Corn Flour.
6. Prepare 1 Tbsp of Cooking Oil.
7. It's of Pre-Sauce Mix (mix well in a bowl);.
8. You need 1 Tbsp of Light Soy Sauce.
9. Prepare 1 Tbsp of Rice Vinegar.
10. You need 1 Tbsp of Sugar.
11. It's 1 tsp of Chilli Powder (optional).
12. It's 2 Tbsp of Water.
13. It's of Stir Frying;.
14. Prepare 1 Tbsp of Szechuan Peppercorn.
15. It's 12 pc of Dried Chillies (halved, deseed).
16. Prepare 20 g of Ginger (minced).
17. Prepare 20 g of Garlic (minced).
18. Prepare 20 g of Spring Onions (white part, finely chopped).
19. It's as needed of Cooking Oil.
20. It's of Thickener (mix well in a small bowl);.
21. It's 1 tsp of Corn Flour.
22. It's 1 Tbsp of Water.
23. Prepare of Other Ingredients;.
24. You need 70 g of Toasted Peanuts (1/2 cup).
25. Prepare as needed of Spring Onion (green part finely chopped, garnish).
26. You need 1-2 Tbsp of Black Vinegar (Chin Kiang Vinegar).

There are a number of regional cuisines in China and Szechuan is one of the most popular and influential cuisine styles out of them. Kung Pao is a classic dish in Szechuan cuisine. Thus, the main difference between Kung Pao and Szechuan is that Kung Pao is a dish. Combine the cubed chicken with the egg white and cornstarch.

Szechuan Kung Pao Chicken instructions

1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes.
2. CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside..
3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener..
4. ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions..

Add nuts, scallions, and remaining ingredients. Heat thoroughly and serve at once with rice. Szechuan Kung Pao Chicken (Gong Bao Ji Ding) recipe: A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine. I learned this when I was living in ChongQing. Important foreward: Get ALL of your ingredients ready before anything goes into the wok.