Easiest Way to Make Yummy 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 10 ingredients and 2 steps. Here is how you cook it.

Ingredients of Kung Pao Chicken

1. It's 2 of chicken breast.
2. It's Half of bell pepper.
3. It's 2 stalks of spring onion.
4. It's 4 pcs of small shallots cut into halves.
5. It's Half of cup cashew nuts.
6. Prepare 1 tsp of oyster sauce.
7. You need A few of drops black soy sauce.
8. You need 1 tsp of rice vinegar.
9. It's 1 tsp of sugar.
10. It's of Just a little five spices powder.

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. Cut chicken into cubes. Marinate with soy sauce, five spices powder, flour.
2. Heat pot add oil then drop in chicken until golden brown, put on the side of the pot. Saute shallots then bell pepper. Then mix them with the chicken. Cook a little bit then add all the sauce. Remove.

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.