Recipe: Tasty Kung Pao Chicken by Nancy

Kung Pao Chicken by Nancy. Kung Pao Chicken by Nancy Polite Nancy. 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, Chinese rice wine, and whole dried red chilies. Kung Pao Chicken by Nancy is one of the most popular of current trending foods on earth.

Kung Pao Chicken by Nancy boneless, skinless chicken cut into pieces • cornstarch • vegetable oil or sesame oil • green onion chopped with top • red pepper flakes or to taste • ginger-garlic paste • white vinegar • soy 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. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. You can cook Kung Pao Chicken by Nancy using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kung Pao Chicken by Nancy

1. It's 1 lb of boneless, skinless chicken cut into pieces.
2. Prepare 1 tbsp of cornstarch.
3. It's 2 tbsp of vegetable oil or sesame oil.
4. You need 3 tbsp of green onion chopped with top.
5. It's 1 1/2 of red pepper flakes or to taste.
6. It's 1 tbsp of ginger-garlic paste.
7. Prepare 2 tbsp of white vinegar.
8. It's 2 tbsp of soy sauce.
9. Prepare 2 tsp of brown sugar.
10. Prepare 1/3 cup of dry roasted peanuts.
11. It's 1 of green or any color bell peppers cut into cubes.
12. You need 2 of medium onions cut into cubes.
13. You need to taste of salt.

It is popular at Chinese takeouts or restaurants here in the United States. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Add the oil, then add the chicken.

Kung Pao Chicken by Nancy step by step

1. Combine chicken and corn starch in a bowl. Toss to coat.
2. Heat oil in a large non stick pan. Add chicken and stir fry for 5 to 8 minutes or till it get pinkish. Add soy sauce, vinegar and sugar..
3. Remove from heat. Take out from pan. Add red pepper, ginger, garlic into same pan simmer for 5 minutes. Now add chicken. Stir until chicken mix with spices.
4. Add peanuts and vegetables stir for 5 minutes heat thoroughly and stir occasionally..

Add the chiles, green beans, red pepper, scallions. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Kung Pao Chicken has about every kind of taste. These tastes balance on another out to make the perfect meal. I should also say that we top these flavors off with peanuts.