Recipe: 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 cook Kung Pao Chicken using 24 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kung Pao Chicken

1. Prepare 350 g of Chicken Meat (boneless, skinless).
2. You need of Marinade (mix well in a bowl);.
3. It's 1 Tbsp of Soy Sauce.
4. Prepare 1 tsp of Vinegar.
5. Prepare 1 Tbsp of Corn Flour.
6. Prepare of Sauce (Mix Well in a bowl);.
7. It's 1/3 cup of Vinegar.
8. It's 1/3 cup of Water.
9. You need 1 Tbsp of Soy Sauce.
10. It's 1 Tbsp of Palm Sugar.
11. It's 1 Tbsp of Chilli Sauce (Lingham's Extra Hot for a true spicy kick).
12. Prepare 2 Tbsp of Hoisin Sauce (or Hot Bean Paste).
13. It's 1 Tbsp of Sesame Oil.
14. You need of Starch Solution (mix well in a bowl);.
15. Prepare 2 Tsp of Tapioca Starch.
16. Prepare 1/3 cup of Water.
17. Prepare of Frying;.
18. Prepare 20 g of Garlic (finely chopped).
19. You need 20 g of Ginger (finely chopped).
20. You need 8 pc of Dried Chillies (sliced in half).
21. Prepare 3 Tbsp of Cooking Oil.
22. You need 100 g of Roasted Peanuts (if you like it, Optional for me).
23. You need 1 Tbsp of Szechuan Peppercorn (optional).
24. You need 20 g of Spring Onions (chopped, 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. Cut the chicken into bite size pieces and marinade it with soy sauce, vinegar and corn flour for 30 minutes..
2. When ready, heat up 3 Tbsp of Cooking oil and fry the chicken until both sides are brown. Rest and set aside..
3. In the same wok, fry the garlic, ginger, peanuts, szechuan peppercorn and dried chillies until fragrant (10 seconds). Next add the sauce mixture and mix well. Cover with a lid and cook for a minute. Then, add in the starch solution and reduce the liquid to your desired consistency..
4. Next, add the chicken and mix everything well. Serve on a plate and garnish with Spring Onions..

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.