Easiest Way to Prepare Tasty 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 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Kung pao chicken

1. It's 500 gms of Boneless chicken.
2. It's 2 tbsp of Soy sauce.
3. You need 2 tbsp of Corn flour.
4. You need 1 tsp of Grated ginger.
5. It's 1 tsp of Finely chopped garlic.
6. It's 1 tbsp of Vinegar.
7. Prepare 5 of Whole red chilli.
8. You need 2 tbsp of Dry roasted peanut powder.
9. It's 4 tbsp of Sesame oil.
10. You need to taste of Salt.
11. You need 1 tsp of Sugar.
12. Prepare 1 of Chopped capsicum.
13. It's 1/4 tsp of Black pepper powder.
14. You need 1 of Chopped onion.

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 chicken with soy sauce,corn flour,salt one tbsp oil and vinegar and sugar for half an hour.
2. Heat oil in a pan,add whole red chilli and saute for few seconds..
3. Add chopped garlic and grated ginger and saute for one mins..
4. Add capsicum and chopped onion and stir fry till crunchy..
5. Add marinated chicken and saute for two to three mins.
6. Add roasted peanut powder and mix well.
7. Take a bowl add one tbsp soy sauce,corn flour and black pepper powder mix with half cup of water and add in the pan.
8. Cover it and cook for five mins in a slow flame.
9. Serve hot with chapatis..

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. 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.