Recipe: Delicious 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 20 ingredients and 9 steps. Here is how you cook it.

Ingredients of Kung Pao Chicken

1. Prepare 300 gms of chicken breasts.
2. It's 1 of egg white.
3. Prepare 1 cup of oil.
4. Prepare 1 of zucchini.
5. It's 1 of bell pepper.
6. It's 1 of medium sized onion.
7. Prepare 1 of Tomato(optional).
8. Prepare 8-9 of dry whole chillies.
9. You need 5-6 cloves of garlic.
10. Prepare 1 of small piece ginger.
11. You need 50 gms of peanuts.
12. Prepare to taste of Salt.
13. It's 1 tbsp of pepper.
14. Prepare as required of White til seeds.
15. Prepare For of Sauce-.
16. Prepare as required of Soy sauce.
17. It's as required of Vinegar.
18. Prepare as required of Oyster Sauce.
19. It's as required of Schezuan chutney (optional).
20. Prepare 1 tbsp of Cornflour.

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. Marinate the chicken with soy sauce, egg white, vinegar, salt and pepper. Keep it aside for 30 minutes.
2. Heat up some oil in a skillet and add the marinated chicken pieces and saute it for 5- 10 minutes. The keep it aside in another bowl..
3. In the same skillet warm up some oil. Add chopped garlic and ginger and saute for a minute. Add dry red chillies to it and saute it further..
4. Add the chopped onions, zucchini, bell peppers and tomatoes to it..
5. To make the sauce, add 2 tbsp soy sauce to a bowl, add oyster sauce, vinegar and mix it well..
6. In the skillet with the veggies add the chicken and mix well, cook for 5 minutes on high heat. Add the peanuts at this stage..
7. Add the sauce mixture to it at this point and mix well. You may add some honey for additional sweetness..
8. Once the sauce has incorporated well. Mix 1 tbsp cornflour in 100 ml water and mix it. Add this to the skillet and mix it well till the sauce thickens to required consistency..
9. Add salt to taste and cook for 5 minutes. Garnish it with white til seeds Serve hot..

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. 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.