Recipe: Tasty Szechuan Kung Pao Chicken

Szechuan 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 combined sweet, sour and spicy taste. Background of the dish The name of Kung Pao comes from a court official Ding Baozhen in Qing dynasty.

Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat. DIRECTIONS Combine the cubed chicken with the egg white and cornstarch. For the Chicken: Combine chicken, wine, soy sauce, cornstarch, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. You can cook Szechuan Kung Pao Chicken using 26 ingredients and 4 steps. Here is how you cook it.

Ingredients of Szechuan Kung Pao Chicken

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

What makes kung pao chicken so delicious? Kung Pao Chicken gets a bit of spice from chiles that are stir fried quickly with peanuts before the other ingredients are added to the pan. This releases the spicy oils from the chiles and flavors the rest of the dish. Roasted peanuts are also stir-fried with the chiles, giving the dish a nutty flavor.

Szechuan Kung Pao Chicken step by step

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 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. It is popular at Chinese takeouts or restaurants here in the United States. Mix together and add green onion, garlic, water chestnuts and peanuts.