Szechuan Kung Pao Chicken. 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. Background of the dish The name of Kung Pao comes from a court official Ding Baozhen in Qing dynasty.

Szechuan Kung Pao Chicken Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat. DIRECTIONS Combine the cubed chicken with the egg white and cornstarch. Stir the chicken to separate, add to the oil or water, and stir again. You can have Szechuan Kung Pao Chicken using 26 ingredients and 4 steps. Here is how you cook that.

Ingredients of Szechuan Kung Pao Chicken

  1. You need 350 g of Chicken Meat (thighs preferably, skinless, boneless).
  2. You need of Marinade;.
  3. Prepare 1 Tbsp of Light Soy Sauce.
  4. It’s 1 Tbsp of Rice Vinegar.
  5. You need 2 tsp of Corn Flour.
  6. You need 1 Tbsp of Cooking Oil.
  7. You need of Pre-Sauce Mix (mix well in a bowl);.
  8. Prepare 1 Tbsp of Light Soy Sauce.
  9. You need 1 Tbsp of Rice Vinegar.
  10. Prepare 1 Tbsp of Sugar.
  11. Prepare 1 tsp of Chilli Powder (optional).
  12. You need 2 Tbsp of Water.
  13. It’s of Stir Frying;.
  14. You need 1 Tbsp of Szechuan Peppercorn.
  15. It’s 12 pc of Dried Chillies (halved, deseed).
  16. It’s 20 g of Ginger (minced).
  17. It’s 20 g of Garlic (minced).
  18. Prepare 20 g of Spring Onions (white part, finely chopped).
  19. It’s as needed of Cooking Oil.
  20. You need of Thickener (mix well in a small bowl);.
  21. Prepare 1 tsp of Corn Flour.
  22. Prepare 1 Tbsp of Water.
  23. Prepare of Other Ingredients;.
  24. You need 70 g of Toasted Peanuts (1/2 cup).
  25. Prepare as needed of Spring Onion (green part finely chopped, garnish).
  26. It’s 1-2 Tbsp of Black Vinegar (Chin Kiang Vinegar).

If using oil, after about a minute, flip the chicken and cook for another minute, until white. For the Chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. 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 instructions

  1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes.
  2. 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..
  3. 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..
  4. 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 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. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike.

source: cookpad.com