Easiest Way to Make Tasty 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 cook Kung Pao Chicken 😙😄 using 31 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken 😙😄

1. You need 2 of Chicken breasts, cut into 2cm cubes.
2. Prepare 1 of big white onion, cut 1 inch, then in rectangular equal size.
3. You need 2 of carrots, cut 1 inch,slice thinly then in rectangular in equal.
4. You need 1 can of Baby Sweetcorn, drain & discard.
5. You need 1 tbs of Thai Sweet Chilie Sauce (very mild hot),.
6. You need of or substitute w dried red chilies,.
7. You need of that gives flavour to the sauce.
8. You need 1 tsp of Salt as needed.
9. It's 1 tsp of whole Sichuan pepper,then u ground it at home with a better.
10. Prepare of (has a bit lemony with a numbing spiciness),.
11. You need of to substitue with 1/2 tsp white pepper.
12. Prepare 1 of beaten egg: separate the egg white.
13. It's 1 of tsb Dark ABC Sweet Soy sauce.
14. You need 1 tbs of Sesame oil.
15. You need of Sauce:.
16. You need 2 Tbs of light Soy sauce.
17. Prepare 1/2 tbs of Chinese Black Vinegar (taste like balsamic vinegar).
18. Prepare 1 tbs of Sugar.
19. It's 1/2 tbs of chinese Shaoxing Wine (just a touch).
20. You need 1/4 tsp of ground White Pepper.
21. You need 2 tsp of cornstarch mix with 2 tbs cold water to.
22. You need of thicken the sauce.
23. You need of Other ingredients:.
24. You need 2 cloves of Garlic, smashed.
25. It's 20 g of Ginger, chopped finely.
26. You need 1 tbs of Sichuan Peppercorn.
27. You need 80 g of Cashew nuts:fry in teflon pan with no oil for 4' and keep.
28. It's of stirring, watch out that the cashew nuts don't burnt.
29. You need of Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry.
30. Prepare of Jasmine rice, long grain rice, to cook in Rice Cooker,.
31. It's of Garnish: 1 stalk Green onion, dice 5 mm.

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 😙😄 step by step

1. Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine..
2. In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes..
3. In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic..
4. Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce..
5. Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice 😍.

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. 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.