Recipe: Perfect Kung Pao Chicken

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. Kung Pao Chicken is a classic Chinese takeout with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce.

Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Combine chicken and cornstarch in small bowl. Heat oil in large non-stick skillet or wok on medium heat. You can have Kung Pao Chicken using 26 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kung Pao Chicken

1. Prepare of Prep time 20 mints.
2. Prepare of Cooking time 10 mints.
3. It's of Total time 30 mints.
4. You need of Chicken Marinade:.
5. It's 1 1/2 kg of boneless chicken cut into cubes.
6. You need 2 tbsp of soy sauce.
7. It's 2 tsp of sesame oil.
8. Prepare 1 tsp of corn flour.
9. It's 1 tsp of black pepper.
10. Prepare of Gravy:.
11. It's 3 tsp of cornflour.
12. Prepare 5 tbsp of light soy sauce.
13. Prepare 1 tbsp of dark soy sauce.
14. It's 5 tbsp of sesame oil.
15. Prepare 1 tsp of black pepper.
16. Prepare 2 tbsp of sriracha sauce.
17. It's 3 tbsp of water.
18. Prepare 3 tbsp of honey.
19. Prepare 1 of medium onion finely chopped.
20. You need 1 tbsp of minced garlic.
21. You need 1 tbsp of minced ginger.
22. Prepare 6 of dried red chilies cut into halves and seeds removed.
23. You need 1 of red capsicum cut into 1" cubes.
24. You need 1 of green capsicum cut into 1" cubes.
25. It's 3 tbsp of fried peanuts for garnish.
26. Prepare 1 tbsp of finely chopped green onions 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. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat.

Kung Pao Chicken instructions

1. Measure and prepare all ingredients. Marinate the chicken and keep aside or refrigerate until further use..
2. Make cornflour slurry and keep aside too. Fry peanuts in oil on a low flame till golden..
3. In a separate bowl mix together water, light soy sauce, vinegar, honey, sesame oil, sriracha, dark soy sauce and leave aside..
4. Using the same oil in which peanuts were fried, heat in a pan over medium flame, cook the marinated chicken in a single layer, as soon as it changes colour, dish out and keep aside..
5. Again, in the same oil saute onions till translucent, add ginger garlic and saute till fragrant. Now add the red chilies, chicken, red and green capsicums and the sauce mix and stir well..
6. Lastly add the cornflour slurry, mix well and turn off the flame. You do not want the veggies to discolour or soften. Dish out and garnish with fried peanuts and spring onions. Serve with rice of your choice. Enjoy!.

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. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.