Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, szechuan kung pao chicken. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Szechuan Kung Pao Chicken is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Szechuan Kung Pao Chicken is something which I have loved my entire life.
Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. 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.
To begin with this particular recipe, we have to first prepare a few components. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Szechuan Kung Pao Chicken:
- Prepare 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Get Marinade;
- Get 1 Tbsp Light Soy Sauce
- Get 1 Tbsp Rice Vinegar
- Get 2 tsp Corn Flour
- Prepare 1 Tbsp Cooking Oil
- Make ready Pre-Sauce Mix (mix well in a bowl);
- Take 1 Tbsp Light Soy Sauce
- Get 1 Tbsp Rice Vinegar
- Get 1 Tbsp Sugar
- Get 1 tsp Chilli Powder (optional)
- Make ready 2 Tbsp Water
- Take Stir Frying;
- Get 1 Tbsp Szechuan Peppercorn
- Prepare 12 pc Dried Chillies (halved, deseed)
- Get 20 g Ginger (minced)
- Make ready 20 g Garlic (minced)
- Get 20 g Spring Onions (white part, finely chopped)
- Get as needed Cooking Oil
- Get Thickener (mix well in a small bowl);
- Take 1 tsp Corn Flour
- Get 1 Tbsp Water
- Take Other Ingredients;
- Take 70 g Toasted Peanuts (1/2 cup)
- Get as needed Spring Onion (green part finely chopped, garnish)
- Get 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
The dish has also made its way out of China, and remains a common sight on. Kung Pao is the name of a dish originating from Sichuan province of China. It contains chicken, peanuts, vegetables, etc. that are all tossed up in a brown concoction. Soft chicken pieces contrast well with crisp peanuts and celery.
Instructions to make Szechuan Kung Pao Chicken:
- MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
- CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside.
- SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener.
- ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions.
What are the differences between Hunan, Szechuan, and Kung Pao? Kung Pao Chicken is a Chinese takeout with spicy chicken, peanuts, veggies in Kung Pao sauce. Kung Pao Chicken is from the Sichuan province in China. The Chinese name is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken. Now that my son has discovered the big, bright, beautiful world of Chinese-American take-out, it's all he wants to eat these days.
So that is going to wrap this up with this special food szechuan kung pao chicken recipe. Thanks so much for your time. I’m sure you will make this at home. There’s 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!
