【Kung Pao Chicken】

【Kung Pao Chicken】

by MaomaoMom

A spicy lover’s dream, this legendary Chinese dish is from Hunan province, known for its natural beauty and local people’s love of red hot chilli peppers.

宫保鸡丁2 【Kung Pao Chicken】
Prepare time: 15 minutes

Cook time: 10 minutes

Stand time: 24 hours

Level: Easy

Serves: 6 servings

Ingredients:

1) 340g chicken breast, 1/3 tsp salt, 2 tsp corn starch, 1.5 tbsp water;

2) 1/3 cup (55g) roasted peanuts or cashew nuts;

3) 2 tbsp olive oil , 6-10 dry chili , 1-2 tsp peppercorn (Picture 1);

4) 1 green onion chopped, 5 cloves garlic peeled and sliced, 5-10g fresh ginger sliced (Picture 2);

5) 1 tsp sugar, 1 tbsp light soy sauce, 1tsp dark soy sauce, 2 tsp Yummy House soy sauce, 1 tsp vinegar, 1 tsp corn starch, 3 tbsp water, all ingredient in a small bowl and mix well (Picture 3)

6) 1 tsp sesame oil.

Directions:

1: A day ahead, dice chiken breast into very small pieces and place in a continer. Add the rest ingredients of Ingredient 1), mix well (Picture 4), cover and store in the fridge overnight.

2: Non-stick frying pan on high heat, add in 2 tbsp olive oil, dry chili and peppercorns (Picture 5), sauté until light brown. Add in diced chicken breast sauté until turn to white colour, about 1-2 minutes.

宫保鸡丁1 【Kung Pao Chicken】
3: Add in all ingredients of Ingredient 4) sauté for 30 seconds (Picture 7), then add in sauce of Ingredient 5), stir well, add in peanuts or cashew nuts, stir well. Add in sesame oil, mix well. Remove from the heat and transfer to a serving plate.

宫保鸡丁2 【Kung Pao Chicken】

pf button big 【Kung Pao Chicken】

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16 Responses to 【Kung Pao Chicken】

  1. mywife says:

    看着很诱人呢

  2. Chat says:

    毛毛妈,你好。我关注你的blog很久了,也跟你学做了很多好吃的。谢谢你~
    我现在在为学校准备newsletter,需要写一个中餐菜谱。请问我可以使用你的宫保鸡丁的菜谱和图片么?
    谢谢

  3. XCorp says:

    毛毛MOM,鸡胸肉2块340克,是说2块总共340克,还是说1块340克总共要2块?谢啦!

  4. suzie says:

    请问能用料酒代替水来腌鸡肉吗?

  5. Leying says:

    I have to admit this is a very challenging dish, although it looks deceptively simple. After two attempts, I have yet to find the perfect balance of all flavors. Here are a few things I’ve learned:

    Dried chilies, either whole or cut and seeded, are extremely mild. Even 8 or 10 of them may not be spicy enough for this dish. Now I understand why restaurants add jalapeno peppers in addition to dried chilies to give Kung Pao dishes a kick.

    You have to use good Szechuan peppercorns. The real one not peppercorn powder. It makes a big difference.

    Peanuts lose their crunchiness real fast, once they are mixed with the remaining ingredients. They have to be added almost right before you eat.

    I’ve seen different ratios of soy sauce, salt, sugar and vinegar used in different recipes. There’s no best answer. It’s simply a matter of personal preferences. Trial and error is the only way to find your perfect recipes.

    Hopefully I will find mine soon…..

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