Secrets of Kung Pao Chicken Recipe 宮保雞丁

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Is Kung Pao Chicken an Americanized Chinese dish or a traditional Chinese dish? Kung Pao Chicken is a traditional Chinese dish. It’s a classic Sichuan dish. It’s named after Ding Baozhen, an Qing Dynasty official. It used to be his favorite dish. And it’s well known for being numbing spicy. Today we are going to show you how to do Kung Pao Chicken at home.

 

8 ounces of chicken breast, cut into cubes
4 tablespoons of oil
3 pieces of red dry chili
1/2 of a teaspoon of Sichuan pepper corn
6 slices of ginger
3 gloves of garlic
3 stalks of chopped scallion
1/4 of a cup of peanuts

 

Sauce
1 tablespoon of light soy sauce
1/2 of a tablespoon of dark soy sauce
1/2 of a teaspoon of corn starch mix with 1 tablespoon of water
1 tablespoon of oil
1 teaspoon of hot sesame oil

 

Marination of chicken
A pinch of salt
A pinch of pepper
A pinch of sugar
1/2 of an egg white
1/2 of a teaspoon of corn starch mix with 1 tablespoon of water
2 tablespoons of oil

 

To marinate the chicken: in a bowl, mix a pinch of salt, a pinch of pepper, a pinch of sugar, 1/2 of an egg white, 1/2 of a teaspoon of corn starch mix with 1 tablespoon of water. (The egg white and the cornstarch water will soften the chicken and make it more tender. Yes, they are important ingredients in making restaurant quality stir fry meat.) Then combine 8 ounces of chicken cubes in the mixture with a fork or chopsticks for about 1 minute. Then add 2 tablespoons of oil in the bowl and marinate for about 10 minutes.

 

To make the sauce: in a bowl, add 1 tablespoon of light soy sauce, 1/2 of a tablespoon of dark soy sauce, 1/2 of a teaspoon of corn starch mix with 1 tablespoon of water (the corn starch is going to thickening the sauce), then add 1 tablespoon of oil (the oil is going to make the dish look more vibrate and glossy), and 1 teaspoon of hot sesame oil. Mix well.

 

In a hot pan, add 2 tablespoons of oil, add 8 ounces of marinated chicken cubes and stir until medium well. Take them out and put aside. In the same pan, add 2 tablespoons of oil, 3 pieces of chopped red dry chili, 1/2 of a teaspoon of Sichuan pepper corn, and wait until the spicy aroma comes out. Then add back the cooked chicken cubes, 6 slices of ginger, 3 gloves of chopped garlic, 3 stalks of chopped scallion and wait until the aroma comes out. Pour in the sauce and stir well. Lastly add 1/4 of a cup of peanuts.

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