Kung Pao Chicken

 

How to make Kung Pao Chicken at home?

Chinese cuisine's spicy stir-fried Kung Pao chicken, also known as Gong Bao or Kung Po, is cooked with chicken cubes, peanuts, veggies, and chilli peppers. The traditional Sichuan dish features Sichuan peppercorns and was created in the Sichuan Province of southwest China.
For all Chinese food darlings, here is a reliable method for satisfying your friends and family or visitors. Kung Pao Chicken is a finger licking combo that everybody aches for. It is easy to make .Do attempt this formula recipe at home.

Kung Pao Chicken

The dish is thought to have been named in honor of Ding Baozhen (1820–1866), a late Qing Dynasty politician and the provincial governor of Sichuan. Taizi Shaobao, one of Gongbao (Chinese: ; pinyin: Gngbo; Wade-Giles: Kung1-pao3; lit. "Palace Guardian"), was his title. The name Kung Pao chicken is taken from this title, and the use of the letter dng—a relatively common Chinese surname that may alternatively be read as "little cube"—in the dish's name is a play on his given name (like the cubes the chicken is diced into for the dish).

Kung Pao chicken, Kung Po, or simply chicken chilli and garlic are popular variations from the West that are made with diced, marinated chicken that is stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. You can also add other vegetables like carrots, bell peppers, or onions. Whole roasted peanuts are frequently included in the dish or used as a garnish. Western adaptations occasionally use various meats in place of the chicken, such as pork, duck, fish, or tofu.
 
Cuisine: Chinese
Level of cooking: Easy

Ingredients Required

Chicken

  •  Chicken boneless cubes ½ kg
  •  salt ½ tsp or to taste 
  •  black pepper powder ¼ tsp or to taste
  •  Soy sauce 1 tbs
  •  Baking powder ¼ tsp
  •  Cornflour 1 tbs Oil 1 tbs 

Sauce

  •  Chicken stock ½ cup or as required 
  •  Soy sauce 2 tbs
  •  vinegar 1 & ½ tbs 
  •  Chili sauce 1 tsp
  •  Brown sugar 1 tsp
  •  Corn flour 1 tbs

 Final cooking

  •  Oil 2 tbs
  •  Dried red chilies chopped 1-2 or to taste
  •  ginger chopped 1 tbs
  •  garlic chopped 1 tbs
  •  Green Capsicum 1 small (in cubes)
  •  Green onion’s white chopped ¼ cup
  •  Roasted peanuts ½ cup
  •  Salt to taste
  •  Black pepper to taste
  •  Sesame oil ½ tsp
  •  Green onion’s green chopped ¼ cup

Cooking Method

  1. Chicken should be marinated in the aforementioned ingredients and fried in 1 tablespoon oil until golden. Place aside.
  2. Mix all of the sauce's ingredients thoroughly, then set away.
  3. Sauté dried red chilies, ginger, and garlic in oil in a wok. Sauté the white portion of the green onion before adding the chicken and sauce. Mix well. Mix in the green onion, sesame oil, and roasted peanuts.
  4. Serve Kung Pao Chicken with rice and Enjoy!

Suggestion

  • Add chicken stock and more corn flour to the sauce to make it saucy.
  • After everything has finished cooking, all of the vegetables and the chicken will be sautéed briefly. Vegetables shouldn't be overcooked.

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