Kung Pao Chicken Recipe – Step By Step Guide:- It is widely acknowledged that Kung Pao Chicken, which is considered to be one of the most well-known dishes in Chinese cuisine, is renowned for its powerful flavours and spicy kick. A cuisine that has acquired popularity in Chinese restaurants and home kitchens all over the world, its origins can be traced back to the province of Sichuan. It is a dish that has achieved popularity in Chinese restaurants.Â
Kung Pao Chicken Recipe – Step By Step Guide
This dish is constructed of delicious chicken, crunchy peanuts, and colourful vegetables that are blended together. It is served in a sauce that is savory and slightly sweet, and it incorporates all of these ingredients.
Ingredients
- 500 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 dried red chilies, or to taste
- 1 bell pepper, diced
- 1/2 cup roasted peanuts
- 4-5 green onions, sliced diagonally into 1-inch pieces
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar or rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
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Instructions
The chicken pieces should be mixed together in a bowl with two tablespoons of soy sauce, one tablespoon of rice wine or sherry, and two teaspoons of cornstarch. After a thorough mixing, let it to marinade for thirty to forty minutes. To make the sauce, combine all of the ingredients in a separate bowl.
including the following: In addition to the cornstarch-water mixture, you will need two teaspoons of soy sauce, one tablespoon of vinegar, one tablespoon of hoisin sauce, one teaspoon of sesame oil, and one teaspoon of sugar. Put aside for later.
Put the vegetable oil in a big skillet or wok and bring it up to a high temperature. Incorporate the ginger, garlic, and dried red chillies that have been minced. Stir-fry for some thirty seconds, or until the aroma is released. Put the chicken that has been marinated into the wok and stir-fry it for about five to six minutes, or until it is completely cooked through and has a faint browning.
Stir-frying should be continued for an additional two to three minutes after the addition of the diced bell pepper and the roasted peanuts. When the sauce has reached the desired consistency, pour it over the chicken and vegetables and stir it constantly until it has thickened and evenly coated everything. At last, incorporate the sliced green onions into the mixture and give it a cursory swirl. Take off the heat and serve over cooked rice while it is still hot.
Nutrition
- Calories: 320 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 900 mg
Tips
The quantity of dried red chillies should be adjusted according to the level of heat that you desire. Be sure to remove the seeds from the chillies before adding them to the meal in order to achieve a more subdued flavour. It is possible to modify the veggies that are used in this recipe according to the supplies that you have available or to your own personal tastes.
The addition of sliced carrots, celery, or zucchini is a wonderful ingredient. Prior to adding the ingredients, make sure that your wok or skillet is extremely hot. This will ensure that the stir-fry is done quickly and evenly. There is the possibility of including a tablespoon of Sichuan peppercorns in addition to the dried red chillies in order to enhance the flavour.
FAQ
Q.1) Can I use chicken thighs instead of chicken breasts?
In the event that you would rather use chicken thighs rather than chicken breasts, you are free to do so. Nevertheless, make sure to adjust the cooking time appropriately, as thighs could require a little bit more time to cook all the way through.
Q.2) Is there a substitute for Chinese black vinegar if I can’t find it?
As an alternative for Chinese black vinegar, you might use rice vinegar or even balsamic vinegar. Both of these vinegars are available. On the other hand, take in mind that the flavour could be slightly different.
Q.3) How do I make this dish less spicy?
It is possible to lessen the level of heat in the dish by either reducing the quantity of dried red chilies or omitting them entirely. Before adding the chilies to the meal, you can also remove the seeds from them in order to minimise the amount of heat that they contain.
