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. Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive – so it's a good thing it's easy to make at home so we don't need to order takeout every time we crave it!!
Ingredients of Kung Pao Chicken
- You need of Rice.
- You need of Boneless chicken.
- You need 1 of egg white.
- It’s 1 tsp of salt.
- Prepare 1/2 tsp of onion powder.
- You need 2 tsp of Chinese cooking wine.
- You need 3 tbsp of cornflour.
- It’s 1 tbsp of Sichuan peppercorns.
- It’s Handful of red chillies.
- You need 4 of spring onions.
- It’s 1 tbsp of garlic.
- You need 1 tsp of ginger.
- You need 1 tbsp of dou ban jiang (broad bean paste in chili oil).
- It’s 2 tbsp of brown sugar.
- It’s 1 tbsp of light soy sauce.
- You need 2 tbsp of Chinese black vinegar (or balsamic vinegar).
- You need 1 tsp of dark soy sauce.
- Prepare 1/3 cup of toasted peanuts.
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. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! Homemade Chinese chicken in a savory and spicy sauce. Kung pao chicken has a lot going for it.
Kung Pao Chicken step by step
- Dice the chicken and place into a mixing bowl.
- Add the salt, onion powder and Chinese cooking wine then mix. Add 1.5tbsp cornflour and 1 egg white then mix until a creamy, velvety texture is achieved. Set aside for 20mins.
- Carefully chop Sichuan peppercorns into a dust where no whole peppercorns remain.
- Roughly chop the red chillies.
- Chop the spring onions, garlic and ginger.
- Chop through the broadbean paste to release flavour.
- Heat vegetable oil in wok. Add the chicken mixture and fry until cooked. Remove and set aside.
- Heat a little more vegetable oil in the wok. Add the dou ban jiang paste and stir on low heat for 2mins. Once the oil has turned orange, add the garlic, ginger, Sichuan peppercorns, red chillies and brown sugar then stir until the sugar has melted.
- Return the chicken to the wok and continue to mix until all chicken is coated.
- Cook rice in salted water in a separate pot.
- To the wok, add: light soy sauce, Chinese black vinegar and dark soy sauce then mix well.
- Mix 2tsp cornflour with 1/2cup water. Add to the wok and stir immediately. Once the sauce thickens, add the toasted peanuts and spring onion whites. Mix well and season to taste.
- Serve alongside rice and top with spring onion greens.
The Chinese takeout favorite boasts tender chicken, crisp veggies, crunchy roasted peanuts, and a spicy, savory sauce coating each and every bite. Kung Pao Chicken (also known as Gong Bao or Kung Pow) is probably the dish most associated with Chinese food in America. This dish is also one of the most authentic dishes on the menus of Chinese. Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar. Chicken is the main ingredient in Kung Pao Chicken but you can't ignore the delicious sauce and nuts!