Recipe of Favorite Kung Pao Chicken 😙😄

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kung pao chicken 😙😄. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kung Pao Chicken 😙😄 is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Kung Pao Chicken 😙😄 is something which I have loved my entire life. They’re fine and they look fantastic.

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. 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. The dish has also made its way out of China, and remains a common sight on.

To get started with this particular recipe, we have to first prepare a few components. You can cook kung pao chicken 😙😄 using 31 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kung Pao Chicken 😙😄:

1. Get 2 Chicken breasts, cut into 2cm cubes
2. Prepare 1 big white onion, cut 1 inch, then in rectangular equal size
3. Take 2 carrots, cut 1 inch,slice thinly then in rectangular in equal
4. Make ready 1 can Baby Sweetcorn, drain & discard
5. Make ready 1 tbs Thai Sweet Chilie Sauce (very mild hot),
6. Take or substitute w dried red chilies,
7. Make ready that gives flavour to the sauce
8. Take 1 tsp Salt as needed
9. Make ready 1 tsp whole Sichuan pepper,then u ground it at home with a better
10. Take (has a bit lemony with a numbing spiciness),
11. Make ready to substitue with 1/2 tsp white pepper
12. Take 1 beaten egg: separate the egg white
13. Prepare 1 tsb Dark ABC Sweet Soy sauce
14. Make ready 1 tbs Sesame oil
15. Make ready Sauce:
16. Take 2 Tbs light Soy sauce
17. Get 1/2 tbs Chinese Black Vinegar (taste like balsamic vinegar)
18. Prepare 1 tbs Sugar
19. Make ready 1/2 tbs chinese Shaoxing Wine (just a touch)
20. Prepare 1/4 tsp ground White Pepper
21. Prepare 2 tsp cornstarch mix with 2 tbs cold water to
22. Take thicken the sauce
23. Make ready Other ingredients:
24. Take 2 cloves Garlic, smashed
25. Make ready 20 g Ginger, chopped finely
26. Get 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. Take Rice Bran Oil (brand Alfa one) for stir-fry and for deep-fry
30. Prepare Jasmine rice, long grain rice, to cook in Rice Cooker,
31. Make ready Garnish: 1 stalk Green onion, dice 5 mm

The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour. 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 is from the Sichuan province in China.

Instructions to make Kung Pao Chicken 😙😄:

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 😍

The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. 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 Kung Pao Sauce is the soul of Kung Pao Chicken. The sauce is brown in color, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary.

So that is going to wrap it up with this special food kung pao chicken 😙😄 recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!