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Kung pao chicken Recipe

Kung pao chicken Recipe

Kung Pao Chicken

What is Kung Pao chicken

Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.
It’s a Sichuanese staple that was brought over to America and reinvented for local flavors and tastes. The Sichuanese version is a tad more complex, seasoned with Chinese peppercorns and a large heap of dried chili peppers. The American rendition stays true to most of the original ingredients, but the flavor profile is significantly sweeter and will sometimes include bell peppers.
It is famous stir-fry dish, found on many Chinese American restaurant menus.

Ingredients for Kung Pao Chicken Recipe

1 tablespoon plus 2 teaspoons soy sauce

1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry

3 1/2 teaspoons cornstarch

1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks

1 tablespoon sugar

1 1/2 teaspoons Asian chili oil or sesame oil

3 tablespoons peanut oil

3 cloves garlic, thinly sliced

1 1 1/2-inch piece ginger, peeled and thinly sliced

2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)

4 cups precut stir-fry vegetables

1/2 cup cocktail peanuts

Cooked rice, for serving (optional)

Method

Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine,
cornstarch and water in a medium bowl,
Add the chicken and toss; cover and refrigerate until ready to use.

Whisk the remaining 2 teaspoons soy sauce,
1 tablespoon rice wine and 1 1/2 teaspoons cornstarch,
the sugar, chili oil and 2 tablespoons water in a small bowl.

Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.
Add the chicken and stir-fry 30 seconds.
Transfer to a plate.

Heat the remaining 1 tablespoon peanut oil in the skillet.
Add the garlic, ginger, scallion whites and precut vegetables;
stir-fry until the vegetables are crisp-tender, 5 minutes.

Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes.
Stir the soy sauce-chili oil mixture,
add to the skillet and cook until the sauce thickens, 30 seconds.

Serve over rice and top with the scallion greens.
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