Recipe: Perfect Kung Pao Chicken

Kung Pao Chicken. Low Prices on Kung Pow Chicken. 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.

Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions. Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! You can cook Kung Pao Chicken using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kung Pao Chicken

1. It's of Marinade.
2. It's 2 tsp of cornstarch.
3. It's 2 tsp of soy sauce.
4. It's 2 tsp of dry sherry.
5. It's 1/4 tsp of salt.
6. Prepare of Sauce.
7. It's 1 1/2 tsp of cornstarch.
8. You need 3 tsp of soy sauce.
9. You need 3 tsp of dry sherry.
10. Prepare 2 tbsp of chicken broth or water.
11. It's 1 tbsp of red wine vinegar.
12. Prepare 1 1/2 tsp of sugar.
13. Prepare of Dish.
14. Prepare 3 of boneless skinless chicken breasts, about 1 lb, cut into bite size pieces.
15. It's 2 tbsp of vegetable oil.
16. Prepare 6 of small dried hot red chile peppers (6 - 8).
17. It's 1 1/2 tsp of minced fresh ginger.
18. It's 2 of green onions with tops cut into 1 1/2 inch pieces.
19. You need 1/3 cup of salted peanuts.
20. You need 1 tbsp of vegetable oil.

Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up! Kung Pao chicken is a Chinese chicken dish that is stir-fried with crisp vegetables and tossed in a delicious and smooth sauce that is packed with flavour. It's the easiest weeknight dinner ever and seriously one of the most delicious.

Kung Pao Chicken step by step

1. For marinade, combine the following in a large bowl; mix well. Add the chicken and stir to coat well. Let stand at least 30 minutes..
2. Combine the following in a small bowl and set aside..
3. Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove and set aside..
4. Heat remaining 2 tablespoons oil in wok or skillet over medium heat. Add chiles and stir fry until chiles begin to char, about 1 minute..
5. Increase heat to high. Add chicken mixture and stir-fry 2 minutes. Add ginger; stir fry until chicken is cooked through, about 1 minute..
6. Add the peanuts and onions and stir. (I turn the temp back down to medium at this point). Stir the sauce mixture and add to wok or skillet. Stir and once the sauce boils and thickens (very quickly) you are done! Serve with rice..

Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. Versions commonly found in the West, called Kung Pao chicken, Kung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation.