Kung Po Chicken In Szechuan Style. Your favourite Chicken restaurants available on Deliveroo. Free UK Delivery on Eligible Orders Method Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and. Pick and roughly chop most of the coriander leaves, discarding the stalks.

Kung Po Chicken In Szechuan Style Kung Po Chicken In Szechuan Style LeeGoh. Combine the cubed chicken with the egg white and cornstarch. Add nuts, scallions, and remaining ingredients. You can cook Kung Po Chicken In Szechuan Style using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Kung Po Chicken In Szechuan Style

  1. Prepare of MARINATE CHICKEN.
  2. Prepare 2 tbsp of cornstarch.
  3. Prepare 4 cup of dice chicken thigh.
  4. Prepare 2 tbsp of shao xing rice wine.
  5. Prepare of SAUCE.
  6. It’s 2 tbsp of light soy sauce.
  7. Prepare 1 1/2 tbsp of Shao xing rice wine.
  8. Prepare 2 of thumb size slice fine ginger strip.
  9. Prepare 1 tbsp of Brown sugar.
  10. It’s 1 cup of unsalted peanut.
  11. It’s 10 of dry red chili.
  12. Prepare 4 tbsp of oil.
  14. It’s 1 tsp of szechuan peppercorn salt pls refer to my recipe ( optional ).

In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Kung Pao Chicken is from the Sichuan province in China.

Kung Po Chicken In Szechuan Style step by step

  1. FOR THE SZECHUAN PEPPERCORN SALT PLEASE VIEW THE ATTACHMENT BELOW https://cookpad.com/us/recipes/365283-szechuan-peppercorn-salt.
  2. Marinate chicken with cornstarch and shao xing rice wine for minimum 20 to 60 minute.
  3. Then in low heat add 4 top of oil and dry red chili for 2 minute till dry red chili almost turning dark colour.
  4. remove dry chili and drain on paper towel then set a side.
  5. with the same oil stir fry the marinated chicken for 4 minute till meat are cooked and no longer pink.
  6. add slice ginger and drain red chili and mix well for 30 second.
  7. add brown sugar with peanut and mix well for 30 second.
  8. add sauce and stir fry for another 1 minute then off heat and,serve top with szhechuan pepper salt.
  9. BELOW ARE FEW OF MY KUNG PO RECIPE,I AM GLAD TO SHARE WITH YOU https://cookpad.com/us/recipes/355440-kung-po-roasted-duck https://cookpad.com/us/recipes/361444-kung-po-fish-fillet.

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. This style of cuisine has bold flavors – the spiciness and pungency of Szechuan cuisine result from the generous use of Szechuan pepper, garlic, and chili peppers. Szechuan peppers, which gives this cuisine its characteristic bold flavor, has an extremely fragrant, citrus-like flavor.

source: cookpad.com