Chinese Delicious Kung Pao Chicken Recipe
The flavourful Kung Pao Chicken recipe combines tender chicken with peanuts, bell peppers, and a savoury sauce. The recipe perfectly balances the sweet, spicy, and tangy flavours.
Kung Pao Chicken is a popular Chinese dish that is known for its vibrant flavours and a satisfying taste. The combination of delicate chicken, crispy peanuts, and colourful vegetables gives this dish a great blend of spicy, heart, and sweet notes. This recipe has a rich story that is derived from Sichuan cuisine and is named after a Qing dynasty official and governor of Sichua Province, Ding Baozhen. This official was also known as ‘Kung Pao.’ The cuisine creates an amazing mix of spicy chilli peppers, tangy vinegar, and sweet soy sauce.
This dish is a favourite in Chinese restaurants around the world. It often appears on the menus as a go-to for all those people who are looking for something that is full of flavours. The level of spiciness can be adjusted according to personal preference, but the complexity of the sauce remains the star of the cuisine. The addition of crunchy peanuts enhances the overall texture and taste of Kung Pao Chicken. It also adds a subtle and nutty undertone to the dish.
Kung Pao Chicken is a versatile dish that makes it unique and special. It is an ideal cuisine for a weekend dinner and also for when you want to impress your guests. This dish offers an excellent balance of flavours that appeals and satisfies a wide range of tastes. It is extremely easy to customise according to the personal preferences which makes it suitable for everyone.
Preparing Kung Pao Chicken at home is actually easier than it looks. With the right ingredients and some basic cooking techniques, you can create this legendary dish in your own kitchen. Once you have tasted this flavourful dish, you will get to know why this chicken recipe has earned its place as a favourite in Chinese cuisine across the globe.
Ingredients
- 450 Gram Chicken Breasts (boneless, diced)
- 2 Tablespoon Vegetable Oil
- 2 Tablespoon Unsalted Peanuts
- 3 Piece Dried Red Chillies
- 1 Piece Bell Pepper
- 1 Piece Onion
- 3 Piece Garlic Cloves
- 1 Inch Ginger
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Cornstarch
- 0.5 Teaspoon Sichuan Peppercorns
- Salt
- Water
Cooking Instructions
Take a bowl and mix the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and salt. Let it marinate for about 10 minutes.
Take a smaller bowl and mix together the remaining soy sauce, rice vinegar, hoisin sauce, sugar, and water. Stir until the sugar is dissolved properly.
Take a pan and heat little vegetable oil in it. Once the oil is hot, add the marinated chicken pieces in it till they are golden brown and cooked properly. Then set it aside.
Add little more oil to the pan. Then, add dried chillies, ginger, and garlic and stir constantly. Add bell pepper and onion too and stir fry everything for about a couple of minutes.
Add the cooked chicken to the pan. Then, add peanuts, sauce mixture, and Sichua peppercorns. Mix everything well till it's well coated.
Once everything is evenly coated with the sauce, remove it from heat. Serve the Kung Pao Chicken hot along with steamed rice.
Summary
Delicious Kung Pao Chicken Recipe
The flavourful Kung Pao Chicken recipe combines tender chicken with peanuts, bell peppers, and a savoury sauce. The recipe perfectly balances the sweet, spicy, and tangy flavours.
Ingredients
- 450 Gram Chicken Breasts (boneless, diced)
- 2 Tablespoon Vegetable Oil
- 2 Tablespoon Unsalted Peanuts
- 3 Piece Dried Red Chillies
- 1 Piece Bell Pepper
- 1 Piece Onion
- 3 Piece Garlic Cloves
- 1 Inch Ginger
- 2 Tablespoon Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Cornstarch
- 0.5 Teaspoon Sichuan Peppercorns
- Salt
- Water
Main Procedure
Take a bowl and mix the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and salt. Let it marinate for about 10 minutes.
Take a smaller bowl and mix together the remaining soy sauce, rice vinegar, hoisin sauce, sugar, and water. Stir until the sugar is dissolved properly.
Take a pan and heat little vegetable oil in it. Once the oil is hot, add the marinated chicken pieces in it till they are golden brown and cooked properly. Then set it aside.
Add little more oil to the pan. Then, add dried chillies, ginger, and garlic and stir constantly. Add bell pepper and onion too and stir fry everything for about a couple of minutes.
Add the cooked chicken to the pan. Then, add peanuts, sauce mixture, and Sichua peppercorns. Mix everything well till it's well coated.
Once everything is evenly coated with the sauce, remove it from heat. Serve the Kung Pao Chicken hot along with steamed rice.
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