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Kung Pao Chicken Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions. Place chicken pieces in a glass dish or bowl and add marinade. Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. You can cook Kung Pao Chicken using 26 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kung Pao Chicken

  1. Prepare of Prep time 20 mints.
  2. You need of Cooking time 10 mints.
  3. You need of Total time 30 mints.
  4. It’s of Chicken Marinade:.
  5. You need 1 1/2 kg of boneless chicken cut into cubes.
  6. You need 2 tbsp of soy sauce.
  7. Prepare 2 tsp of sesame oil.
  8. Prepare 1 tsp of corn flour.
  9. Prepare 1 tsp of black pepper.
  10. Prepare of Gravy:.
  11. It’s 3 tsp of cornflour.
  12. Prepare 5 tbsp of light soy sauce.
  13. Prepare 1 tbsp of dark soy sauce.
  14. Prepare 5 tbsp of sesame oil.
  15. Prepare 1 tsp of black pepper.
  16. You need 2 tbsp of sriracha sauce.
  17. Prepare 3 tbsp of water.
  18. You need 3 tbsp of honey.
  19. Prepare 1 of medium onion finely chopped.
  20. Prepare 1 tbsp of minced garlic.
  21. Prepare 1 tbsp of minced ginger.
  22. It’s 6 of dried red chilies cut into halves and seeds removed.
  23. Prepare 1 of red capsicum cut into 1" cubes.
  24. Prepare 1 of green capsicum cut into 1" cubes.
  25. You need 3 tbsp of fried peanuts for garnish.
  26. It’s 1 tbsp of finely chopped green onions for garnish.

In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. 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.

Kung Pao Chicken step by step

  1. Measure and prepare all ingredients. Marinate the chicken and keep aside or refrigerate until further use..
  2. Make cornflour slurry and keep aside too. Fry peanuts in oil on a low flame till golden..
  3. In a separate bowl mix together water, light soy sauce, vinegar, honey, sesame oil, sriracha, dark soy sauce and leave aside..
  4. Using the same oil in which peanuts were fried, heat in a pan over medium flame, cook the marinated chicken in a single layer, as soon as it changes colour, dish out and keep aside..
  5. Again, in the same oil saute onions till translucent, add ginger garlic and saute till fragrant. Now add the red chilies, chicken, red and green capsicums and the sauce mix and stir well..
  6. Lastly add the cornflour slurry, mix well and turn off the flame. You do not want the veggies to discolour or soften. Dish out and garnish with fried peanuts and spring onions. Serve with rice of your choice. Enjoy!.

It is popular at Chinese takeouts or restaurants here in the United States. K ung pao, or gong bao chicken has an interesting, if hotly disputed political back story. Kung Pao Chicken (also transcribed as Gong Bao or Kung Po)/宫保鸡丁 originates from Sichuan province, China. It's believed to be named after Ding Baozhen/丁宝桢, a governor of Sichuan in late Qing Dynasty whose private chef invented this dish. Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts and vegetables.

source: cookpad.com