Easiest Way to Make 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 cook Kung Pao Chicken using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Kung Pao Chicken

1. It's 2 Tbsp of vegetable oil.
2. You need 3 cloves of garlic, minced.
3. You need 2 cm of ginger, thinly sliced.
4. It's 1/2 of red bell pepper, diced.
5. You need 12 of dried red chilies, soaked in hot water for 30 minutes- 1 hour, seeded and cut into halves.
6. Prepare 50 gr of roasted peanuts 🥜.
7. It's 2 of green onions, cut 1/2 cm.
8. It's 500 gr of boneless chicken thighs/breast, diced, pat dry with paper towels.
9. Prepare of For the chicken marinade:.
10. You need 1 tsp of sesame oil.
11. Prepare 1 Tbsp of cornstarch.
12. Prepare 2 tsp of soy sauce.
13. It's of For the Kung Pao sauce:.
14. It's 1/2 tsp of Chinese Shaoxing rice wine (optional).
15. You need 1 Tbsp of soy sauce.
16. Prepare 1 Tbsp of dark soy sauce.
17. You need 1/2 tsp of Chinese black vinegar.
18. Prepare 1 tsp of sugar.
19. Prepare 2 Tbsp of water.

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. In a medium bowl, add chicken and marinade sauce. Mix well. Set aside for at least 30 minutes..
2. In a small bowl, mix well the ingredients for the sauce. Set aside..
3. Heat the vegetable oil in a pan over medium high heat. Sauté garlic, ginger, and dried red chilies until fragrant and smell spicy..
4. Add chicken. Keep stirring until the chicken change color..
5. Add roasted peanuts and red bell peppers. Mix well..
6. Add the sauce mixture. Cook until the chicken is evenly coated with the sauce. Add green onions. Stir again for a while. Remove from the heat..
7. Serve hot over steam white rice. Yum! 😋.

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.