Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, szechuan kung pao chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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 (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.
Szechuan Kung Pao Chicken is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Szechuan Kung Pao Chicken is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Szechuan Kung Pao Chicken:
- Prepare 350 g Chicken Meat (thighs preferably, skinless, boneless)
- Prepare Marinade;
- Get 1 Tbsp Light Soy Sauce
- Make ready 1 Tbsp Rice Vinegar
- Prepare 2 tsp Corn Flour
- Get 1 Tbsp Cooking Oil
- Get Pre-Sauce Mix (mix well in a bowl);
- Make ready 1 Tbsp Light Soy Sauce
- Get 1 Tbsp Rice Vinegar
- Prepare 1 Tbsp Sugar
- Get 1 tsp Chilli Powder (optional)
- Prepare 2 Tbsp Water
- Make ready Stir Frying;
- Make ready 1 Tbsp Szechuan Peppercorn
- Take 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)
- Make ready as needed Cooking Oil
- Take Thickener (mix well in a small bowl);
- Make ready 1 tsp Corn Flour
- Make ready 1 Tbsp Water
- Make ready Other Ingredients;
- Make ready 70 g Toasted Peanuts (1/2 cup)
- Make ready as needed Spring Onion (green part finely chopped, garnish)
- Prepare 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)
Szechuan chicken comes from the region of Sichuan in China and is meant to be pretty spicy. Szechuan cuisine is known for using strong flavors and especially Szechuan peppercorns, which have a very distinct and have a numbing effect. A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine. Stir the chicken to separate, add to the oil or water.
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.
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. Szechuan chicken is named after the southwestern Szechuan province in China. The cuisine there is well-known for its bold, spicy flavors, with dried chiles and peppercorns making their way in generous quantities into many dishes.
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