Szechuan Kung Pao Chicken
Szechuan Kung Pao Chicken

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, szechuan kung pao chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Szechuan Kung Pao Chicken is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Szechuan Kung Pao Chicken is something that I’ve loved my whole life. They are fine and they look wonderful.

Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. 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 combined sweet, sour and spicy taste.

To get started with this particular recipe, we have to first prepare a few components. You can cook szechuan kung pao chicken using 26 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Szechuan Kung Pao Chicken:
  1. Make ready 350 g Chicken Meat (thighs preferably, skinless, boneless)
  2. Take Marinade;
  3. Make ready 1 Tbsp Light Soy Sauce
  4. Take 1 Tbsp Rice Vinegar
  5. Make ready 2 tsp Corn Flour
  6. Get 1 Tbsp Cooking Oil
  7. Take Pre-Sauce Mix (mix well in a bowl);
  8. Make ready 1 Tbsp Light Soy Sauce
  9. Take 1 Tbsp Rice Vinegar
  10. Get 1 Tbsp Sugar
  11. Get 1 tsp Chilli Powder (optional)
  12. Take 2 Tbsp Water
  13. Prepare Stir Frying;
  14. Prepare 1 Tbsp Szechuan Peppercorn
  15. Make ready 12 pc Dried Chillies (halved, deseed)
  16. Get 20 g Ginger (minced)
  17. Make ready 20 g Garlic (minced)
  18. Get 20 g Spring Onions (white part, finely chopped)
  19. Take as needed Cooking Oil
  20. Get Thickener (mix well in a small bowl);
  21. Get 1 tsp Corn Flour
  22. Prepare 1 Tbsp Water
  23. Make ready Other Ingredients;
  24. Prepare 70 g Toasted Peanuts (1/2 cup)
  25. Make ready as needed Spring Onion (green part finely chopped, garnish)
  26. Take 1-2 Tbsp Black Vinegar (Chin Kiang Vinegar)

Szechuan chicken comes from the region of Sichuan in China and is meant to be pretty spicy. Szechuan cuisine is known for using strong flavors and especially Szechuan peppercorns, which have a very distinct and have a numbing effect. A spicy chicken and peanut dish originating from the western Chinese province of Szechuan, an area renowned for its distinctive fiery hot cuisine. Stir the chicken to separate, add to the oil or water.

Steps to make Szechuan Kung Pao Chicken:
  1. MARINADE; marinate the chicken with the Light Soy Sauce, Rice Vinegar, Corn Flour and Cooking Oil for 30 minutes
  2. CHICKEN; heat a wok until hot and add 2 Tbsp of Cooking Oil. Cook the Szechuan Peppercorn and Dried Chilli until fragrant (10 seconds). Then add the chicken and cook them until brown all over (2-3 minutes each side). Remove and set aside.
  3. SAUCE; if necessary, add 2 Tbsp of Cooking Oil and heat it until hot. Cook the Garlic, Ginger and Spring Onion (white part) until fragrant (10 seconds). Then add in the Pre-Sauce Mixture. Cook for 1 minute and then add the thickener.
  4. ASSEMBLY; once the sauce has thickened, add in the Chicken to the sauce and mix well. Then add the Toasted Peanuts and mix well. TURN OFF THE HEAT, and then add 1-2 Tbsp of Black Vinegar. Serve on a serving okate and garnish with Spring Onions.

Kung Pao Chicken is a Chinese takeout with spicy chicken, peanuts, veggies in Kung Pao sauce. 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. Szechuan chicken is named after the southwestern Szechuan province in China. The cuisine there is well-known for its bold, spicy flavors, with dried chiles and peppercorns making their way in generous quantities into many dishes.

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