Thursday, July 4, 2013

Chinese Kung Pao Chicken

An Authentic Chinese Kung Pao Chicken Recipe

Kung Pao chicken is also known as Gong Bao chicken is one of the most famous dish in Chinese Cuisine . The tenderness of the chicken with the right amount of spices; it guarntees to please your taste buds.In Kung Pao Chicken recipe, the chicken is stir-fried instead of deep-fried which helps in reducing the fat. Peanuts, Sichuan peppercorns and chili peppers enhance the taste. In addition to being quick and easy, it's healthy and tasty

Note Down The Ingredients

    authentic chinese-kung-pao-chicken recipe
    Click Image to Enlarge
  • 3 Cloves Of Garlic And An Equivalent Amount Of Ginger
  • 5 Spring Onions, White Parts Only
  • 2 Tbsp Groundnut Oil
  • A Handful Of Dried Red Chillies (At Least 10),Roughly Chopped Or Crushed
  • 75g (2/3 Cup) Roasted Peanuts
  • 1/2 Cup Vegetable Oil
  • 4 Teaspoons Sichuan Peppercorns
  • Cooked White Rice, For Serving

Ingredients For Tenderizing The Meat

  • 1 Pound Boneless, Skinless Chicken Breasts, Cut Into 3/4-inch Cubes
  • 1/2 Teaspoon Beaten Egg
  • 1 Tablespoon Cornstarch
  • 1/2 Tsp Salt
  • 1 Teaspoon Chinese Cooking Wine
  • 1/2 Teaspoon Beaten Egg
  • 2 Tsp Light Soy Sauce
  • 1 Tsp Shaoxing Wine
  • 1 1/2 Tsp Potato Flour
  • 1 Tbsp Water
Ingredients For The Sauce

  • 2 Teaspoons Dark Soy Sauce
  • 1 Tbsp Garlic Paste
  • 2 Teaspoons Brown Sugar
  • 1 Tablespoon Chinese Dark Vinegar
  • 1 Tablespoon Cornstarch Or 3/4 Tsp Potato Flour
  • 6 Tablespoons Of Water Or Chicken Stock
  • 1 Tsp Sesame Oil
  • Salt As Required
  • Coriander For Garnishing

Method To Prepare

authentic chinese-kung-pao-chicken recipe
Click Image to Enlarge

  1. Mix together the marination with the meat; set aside while preparing the rest. Put in fridge for the day.
  2. Peel and thinly slice the garlic and ginger, and chop the spring onions into 1 cm (1/2 inch) chunks. Snip the chillies into 1.5cm (3/4 inch) sections, discarding seeds as far as possible. Mix the sauce ingredients, brown sugar and corn starch and set aside to use as the sauce for stir-frying. Heat up wok with vegetable oil until shimmering and hot, about 120F
  3. Dip half of the meat into the oil and move around until half-cooked, around 2 minutes; remove with slotted spoon and drain from oil. Repeat for the other half.
  4. Drain off all but 2 tbsp of oil in heated wok, throw in chillies, peppercorns, garlic, ginger and spring onion; stir-fry until fragrant, about 2 minutes; add peanuts and stir-fry for another 1~2 min.
  5. Add chicken cubes, stir-fry for about 3 minutes, or until chicken is cooked.
  6. Give the sauce a stir and add to the wok, continuing to stir and toss. As soon as the sauce has become thick and lustrous, add the peanuts, mix them in, and serve immediately.
  7. Garnish with ground Sichuan peppercorn; serve with rice.

When ready to serve, first arrange the fruit garnish on top.Enjoy!

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