Kung Pao Chicken Recipe | How did you make this

 Kung Pao Chicken is a classic Chinese dish that is spicy, savory, and full of flavor. It's a popular dish that is enjoyed all around the world. The dish is named after Ding Baozhen, a Sichuan governor who was also known as Kung Pao. The dish is made with diced chicken, vegetables, and peanuts, and is stir-fried in a spicy sauce. Here is a recipe for Kung Pao Chicken that you can make at home.


Ingredients:


1 lb boneless, skinless chicken cut into small pieces

1 tbsp cornstarch

2 tbsp soy sauce

2 tbsp shaoxing wine (or dry sherry)

1 tbsp vegetable oil

1 tbsp sesame oil

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup roasted peanuts

3-4 green onions, sliced

3-4 dried chili peppers, chopped

3 cloves garlic, minced

1 inch ginger, minced

Salt, to taste

2 tsp sugar

For the sauce:


2 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp chili garlic sauce

1 tsp cornstarch

Instructions:


In a small bowl, mix together the cornstarch, soy sauce, and shaoxing wine. Add the diced chicken to the bowl and toss to coat. Set aside for 10-15 minutes.


In another small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, and cornstarch. Set aside.


Heat a wok or a large skillet over medium heat. Add the vegetable oil and sesame oil to the pan. Once hot, add the diced chicken and stir-fry for 3-4 minutes or until cooked through. Now take out the chicken from the pan and keep it aside.


In the same pan, add the chopped dried chili peppers, garlic, and ginger. Stir-fry for 30 seconds or until fragrant. Add the diced bell peppers and stir-fry for another 2-3 minutes or until they start to soften.


Add the cooked chicken back to the pan along with the roasted peanuts, green onions, salt, and sugar. Stir to combine.


Add the sauce to the pan and stir-fry for another 1-2 minutes or until the sauce thickens and coats the chicken and vegetables.


Serve hot over rice or noodles.


Tips:


Make sure to cut the chicken into small, even cubes so that they cook evenly.

You can use any color bell peppers that you have on hand.

If you don't have shaoxing wine, you can use dry sherry or rice wine instead.

Adjust the amount of dried chili peppers to your taste. If you prefer a milder dish, use less chili peppers or remove the seeds.

If you want to make the dish spicier, you can add more chili garlic sauce or hot sauce to the sauce mixture.

You can also add other vegetables to the dish, such as carrots or zucchini. Just make sure to cut them into small, bite-sized pieces so that they cook quickly.

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