Easy Chinese Dishes : Kung Pao Chicken

Easy Chinese Dishes You Need To Try : Kung Pao Chicken

Chicken prepared in the style known as “Kung Pao” is considered to be a traditional meal from the region of Sichuan in China. It is a meal prepared by stir-frying chicken cubes, dried chili peppers, Sichuan peppercorns, peanuts, veggies, and a sauce that is both fiery and flavorful. The meal is well-known for the harmony of its tastes, with the spiciness of the chili peppers and the numbing sensation of the Sichuan peppercorns complimenting the savory and somewhat sweet sauce to create the dish’s signature profile. The meal known as “Kung Pao Chicken” is served at a variety of Chinese restaurants across the globe. It is very simple to prepare at home.

This is a recipe for making it at home, if you’re interested:

Ingredients

• 1 pound of chicken breasts that have been removed of their skin and bones and then cubed.
• 1 teaspoon of flour in cornstarch
• 1 tablespoon soy sauce
• 1 level tablespoon of dry sherry or rice wine
• 1 tablespoon vegetable oil
• 1/2 cup toasted peanuts
• 6-10 dried chili peppers
• 2 minced garlic cloves and 1 inch of ginger, which has been peeled and chopped
• 2 scallions, cut very thinly each
• Sichuan peppercorns, one tablespoon’s worth (optional)
• a single table scoop of dark soy sauce
• 1 tablespoon sugar 1 tablespoon vinegar
• 1 teaspoon sesame oil

Instructions

• Combine the chicken, cornstarch, soy sauce, and rice wine in a bowl. Mix until the chicken is evenly coated. Marinate for at least half an hour before serving.
• Prepare a high heat in either a wok or a big skillet. After adding the vegetable oil, make sure everything is evenly coated. After approximately 5 to 7 minutes, add the chicken and continue to stir-fry it until it is browned and cooked all the way through. Take the chicken out of the oven and put it aside.
• Put the dried chili peppers, garlic, ginger, and scallions in the same wok or pan as the rest of the ingredients. Stir-fry for 1-2 minutes until aromatic.
• Stir-fry the mixture for one more minute after you add the Sichuan peppercorns, if you are using them.
• The black soy sauce, sugar, vinegar, and sesame oil should all be added now. Give everything a good stir.
• Put the chicken back into the pan, and continue to stir-fry it for one more minute.
• After another thirty seconds of stirring, add the peanuts that have been toasted.
• Prepare with either rice or noodles and serve hot.

Have a wonderful day eating your homemade Kung Pao Chicken!

traditional chinese food menu top 20 chinese dishes chinese food recipes chinese food list best chinese take out menu items top 50 chinese dishes