Delicious Chinese Food Kung Pao Chicken Recipe
Here is a recipe for a delicious Kung Pao Chicken dish that serves 4-6 people:
Ingredients:
For the marinade:
2 tbsp soy sauce
2 tbsp rice wine
1 tbsp cornstarch
1 egg white
For the sauce:
2 tbsp soy sauce
1 tbsp black vinegar
2 tsp hoisin sauce
2 tsp sugar
1 tsp cornstarch
For the stir-fry:
4 boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup unsalted peanuts
1/2 cup scallions, thinly sliced
3 cloves garlic, minced
1-inch piece of ginger, minced
4-6 dried red chilies
2 tbsp vegetable oil
Instructions:
1) In a medium-sized bowl, mix together the marinade ingredients: soy sauce, rice wine, cornstarch, and egg white. Add the chicken pieces and mix well. Marinate the chicken in the refrigerator for at least 30 minutes.
2) In a small bowl, mix together the sauce ingredients: soy sauce, black vinegar, hoisin sauce, sugar, and cornstarch. Set aside.
3) Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the wok/skillet. When the oil is hot, add the dried red chilies and stir-fry for a few seconds until fragrant.
4) Add the chicken and stir-fry for 4-5 minutes, until it is no longer pink. Remove the chicken from the wok/skillet and set aside.
5) Add the garlic, ginger, and scallions to the wok/skillet and stir-fry for a minute or two, until fragrant.
6) Add the sauce to the wok/skillet and stir well. Let the sauce come to a boil and thicken slightly.
7) Add the chicken back to the wok/skillet and stir to coat the chicken with the sauce.
8) Add the peanuts and stir-fry for another minute or two until the chicken is coated and the peanuts are heated through.
9) Serve hot over steamed rice.
Enjoy your homemade Kung Pao Chicken!
In details-
Kung Pao Chicken is a spicy stir-fry dish that originated in the Sichuan province of China. It is made with chicken, peanuts, scallions, and dried red chilies, all coated in a savory and slightly sweet sauce. This dish has become popular all over the world, and it's easy to make at home with just a few key ingredients.
To make Kung Pao Chicken, you'll need to start by preparing the chicken.
1) You will need 4 boneless, skinless chicken thighs, which you will cut into bite-sized pieces. In a medium-sized bowl, you will then mix together the marinade ingredients: soy sauce, rice wine, cornstarch, and egg white. You will then add the chicken pieces to the marinade and mix well. It is best to marinate the chicken in the refrigerator for at least 30 minutes to allow the flavors to soak in.
2) While the chicken is marinating, you can prepare the sauce for the stir-fry. In a small bowl, mix together the soy sauce, black vinegar, hoisin sauce, sugar, and cornstarch. This sauce will add a rich, tangy flavor to the dish.
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3) When you're ready to start cooking, heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the wok/skillet. When the oil is hot, add the dried red chilies and stir-fry for a few seconds until fragrant. The chilies will give the dish its signature heat.
4) Next, add the marinated chicken to the wok/skillet and stir-fry for 4-5 minutes, until it is no longer pink. Be sure to cook the chicken through before removing it from the wok/skillet and setting it aside.
5) Once the chicken is cooked, you can add the garlic, ginger, and scallions to the wok/skillet and stir-fry for a minute or two, until fragrant. These aromatics will add depth of flavor to the dish.
6) Now it's time to add the sauce to the wok/skillet. Stir the sauce well before pouring it in. Let the sauce come to a boil and thicken slightly. This should take only a few minutes. Be sure to stir the sauce frequently to prevent it from burning.
7) When the sauce has thickened slightly, add the chicken back to the wok/skillet and stir to coat the chicken with the sauce. Add the peanuts to the wok/skillet and stir-fry for another minute or two until the chicken is coated and the peanuts are heated through.
8) Finally, serve the Kung Pao Chicken hot over steamed rice. The rice will help to balance out the heat of the dish, while also providing a neutral base for the flavors to shine.