Recipe: Delicious Kung Pao Chicken

Kung Pao Chicken. Find Deals on Panda Express Kung Pao Sauce in Pantry Staples on Amazon. 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.

Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Combine chicken and cornstarch in small bowl. You can cook Kung Pao Chicken using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kung Pao Chicken

1. You need of Marinade.
2. It's 2 tsp of cornstarch.
3. Prepare 2 tsp of soy sauce.
4. Prepare 2 tsp of dry sherry.
5. Prepare 1/4 tsp of salt.
6. You need of Sauce.
7. You need 1 1/2 tsp of cornstarch.
8. You need 3 tsp of soy sauce.
9. Prepare 3 tsp of dry sherry.
10. You need 2 tbsp of chicken broth or water.
11. You need 1 tbsp of red wine vinegar.
12. You need 1 1/2 tsp of sugar.
13. You need of Dish.
14. It's 3 of boneless skinless chicken breasts, about 1 lb, cut into bite size pieces.
15. It's 2 tbsp of vegetable oil.
16. You need 6 of small dried hot red chile peppers (6 - 8).
17. It's 1 1/2 tsp of minced fresh ginger.
18. You need 2 of green onions with tops cut into 1 1/2 inch pieces.
19. Prepare 1/3 cup of salted peanuts.
20. Prepare 1 tbsp of vegetable oil.

Heat oil in large non-stick skillet or wok on medium heat. 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.

Kung Pao Chicken step by step

1. For marinade, combine the following in a large bowl; mix well. Add the chicken and stir to coat well. Let stand at least 30 minutes..
2. Combine the following in a small bowl and set aside..
3. Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside..
4. Heat remaining 2 tablespoons oil in wok or skillet over medium heat. Add chiles and stir fry until chiles begin to char, about 1 minute..
5. Increase heat to high. Add chicken mixture and stir-fry 2 minutes. Add ginger; stir fry until chicken is cooked through, about 1 minute..
6. Add the peanuts and onions and stir. (I turn the temp back down to medium at this point). Stir the sauce mixture and add to wok or skillet. Stir and once the sauce boils and thickens (very quickly) you are done! Serve with rice..

Add the chicken and stir gently to coat. 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.