Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„
Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, kung pao chicken ๐Ÿ˜™๐Ÿ˜„. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„ is something which I’ve loved my whole life.

Kung Pao chicken (Chinese: ๅฎซไฟ้ธกไธ; pinyin: GลngbวŽo jฤซdฤซng), 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. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation.

To get started with this recipe, we have to first prepare a few components. You can have kung pao chicken ๐Ÿ˜™๐Ÿ˜„ using 31 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Prepare 2 Chicken breasts, cut into 2cm cubes
  2. Make ready 1 big white onion, cut 1 inch, then in rectangular equal size
  3. Prepare 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
  4. Prepare 1 can Baby Sweetcorn, drain & discard
  5. Get 1 tbs Thai Sweet Chilie Sauce (very mild hot),
  6. Prepare or substitute w dried red chilies,
  7. Get that gives flavour to the sauce
  8. Make ready 1 tsp Salt as needed
  9. Make ready 1 tsp whole Sichuan pepper,then u ground it at home with a better
  10. Get (has a bit lemony with a numbing spiciness),
  11. Get to substitue with 1/2 tsp white pepper
  12. Take 1 beaten egg: separate the egg white
  13. Take 1 tsb Dark ABC Sweet Soy sauce
  14. Make ready 1 tbs Sesame oil
  15. Take Sauce:
  16. Prepare 2 Tbs light Soy sauce
  17. Prepare 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
  18. Prepare 1 tbs Sugar
  19. Take 1/2 tbs chinese Shaoxing Wine (just a touch)
  20. Prepare 1/4 tsp ground White Pepper
  21. Get 2 tsp cornstarch mix with 2 tbs cold water to
  22. Make ready thicken the sauce
  23. Make ready Other ingredients:
  24. Prepare 2 cloves Garlic, smashed
  25. Make ready 20 g Ginger, chopped finely
  26. Take 1 tbs Sichuan Peppercorn
  27. Take 80 g Cashew nuts:fry in teflon pan with no oil for 4' and keep
  28. Get stirring, watch out that the cashew nuts don't burnt
  29. Make ready Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
  30. Make ready Jasmine rice, long grain rice, to cook in Rice Cooker,
  31. Make ready Garnish: 1 stalk Green onion, dice 5 mm

Homemade Chinese chicken in a savory and spicy sauce. Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive - so it's a good thing it's easy to make at home so Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour. I'm confidant this Kung Pao Chicken recipe will be the best Chinese food you've ever made from home!

Steps to make Kung Pao Chicken ๐Ÿ˜™๐Ÿ˜„:
  1. Toast the Sichuan Peppercorns in a frying pan until golden. Transfer to blender, grind to a fine powder then sieve into a large bowl. Add 2 tbs of conflour and stir to combine.
  2. In a small bowl put the chicken, add Dark Soy Sauce, ground Sichuan Peppercorns mixture, 1 tbs Vege oil & egg whites. Marinade for 30 minutes.
  3. In a wok put Rice Bran oil about 1 inch oil, heat the oil then put the Chicken pieces and fry for about 2' until golden. Remove from the wok. Take off all the oil, just leaving about 2 tbs oil in the wok. Add the onions, garlic, ginger, carrots & baby sweetcorn and stir-fry over medium heat until aromatic.
  4. Prepare for the sauce: In a small bowl mix light Soya sauce,Rice vinegar,sugar,Shaoxing Wine,Thai Sweet Chili Sauce,white pepper & salt then pour this sauce mixture onto the wok that has the onions-garlic mixture. Mix all together; add a little bit of water if the liquid is too dry. Then add the cornstarch mixture to thicken the sauce.
  5. Then add the fried Chicken, mix & stirring, let the chicken coated evenly with the sauce.Taste the season.Then add Sesame oil and stir for another 1 minute. Finally add the toasted Cashew Nuts, mix well and cook for another 30 seconds.Turn off the flame. Remove, transfer the Kung Pao Chicken into a serving dish; sprinkle on top with diced Green Onions. To serve with steamed Jasmine rice ๐Ÿ˜

Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet, and spicy kung pao sauce, served over hot cooked rice. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! This homemade version of kung pao chicken will have you ditching the takeout menu for good. Making Chinese dishes with restaurant quality taste is not as hard as it may seem. Kung Pao Chicken is from the Sichuan province in China.

So that is going to wrap it up with this exceptional food kung pao chicken ๐Ÿ˜™๐Ÿ˜„ recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!