How to Prepare Appetizing Kung Pao Chicken

Kung Pao Chicken. This Highly Addictive Stir-fried Chicken Continues To Be One Of. Browse & Discover Thousands of Childrens Book Titles, for Less. 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.

This easy homemade recipe is healthy, low in calories and much better than takeout. Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. You can cook Kung Pao Chicken using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Kung Pao Chicken

1. It's 4 of chicken breasts boneless.
2. Prepare 10 of chillies dried red.
3. It's 2 Teaspoons of garlic , finely chopped.
4. Prepare 1 Teaspoon of ginger , finely chopped.
5. You need 2 of celery stalks , sliced.
6. You need 1 of onion small , diced.
7. You need 1 Tablespoon of dark brown sugar.
8. You need 4 Tablespoons of soy light.
9. It's 2 Tablespoons of soy dark.
10. You need 1 Tablespoon of oyster sauce.
11. Prepare 4 Tablespoons of corn flour.
12. It's 1/4 Cup of cashews.
13. It's of salt.
14. It's of oil.

Combine chicken and cornstarch in small bowl. 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.

Kung Pao Chicken instructions

1. Clean and skin the chicken breasts, and cut into bite size pieces..
2. Marinate with 3 tablespoons cornstarch, salt and light soy. set aside..
3. In a wok, heat the oil till smoking..
4. Add the dried red chillies (i used just 10 but if u like it REALLY hot, add more!) and saute till they puff up slightly and become dark..
5. Add the garlic, ginger and onion. mix well..
6. Add the brown sugar and let the aromats caramelise..
7. Next, add the celery and cashews. stir well to combine..
8. Add the marinated chicken breasts, and stir over high heat till the pieces are opaque..
9. Add the dark soy and oyster sauce, and stir well to coat..
10. Add a little water (say 1/4 cup), and bring to the boil..
11. When the chicken is cooked through (about 5 minutes) add 1 tablespoon cornstarch dissolved in a little water to thicken the gravy..
12. When the gravy is thick and clear, take it off the heat. serve..

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 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.