Traditional Chinese Chicken Kung Pao
Kung Pao chicken is a classic Sichuan dish that has gained international popularity. It's named after Ding Baozhen (宫保), a Qing Dynasty official whose title was Kung Pao. The dish features diced chicken that is typically stir-fried with peanuts, vegetables, and chili peppers. The bold flavor of Kung Pao chicken is characterized by its savory, slightly sweet, and spicy sauce, which traditionally consists of ingredients such as soy sauce, hoisin sauce, sherry or rice wine, and sesame oil. Sometimes Sichuan peppercorns are added to give the dish a distinctive numbing spiciness.
Equipment
- 1 pan
Ingredients
- 300 g white chicken
- 1 egg white
- 1 tablespoon corn starch
- pinch of salt
- 100 g peanut peanuts
- the white portion of 6-7 stalks of fresh onions
- 5-6 spoons of oil peanut should be
- 5-6 chili peppers
- 3-4 cloves of garlic
- a piece of ginger
- red pepper
- 1 tablespoon corn starch
- 3 tablespoons light soy sauce
- 3 tablespoons white wine
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 spoonful of sesame seeds.
Instructions
- * Chicken is cut into bits of the same size.
- * Remove the whipped cream with a fork with a pinch of salt and starch, and with this mixture pound chips; stir and leave for 30 minutes to rest in the refrigerator.
- * Cut the onion into pieces about 2 cm (diagonal).
- * The chilli peppers are cleaved from the seeds. If the chips are large – they can be cut into pieces.
- * The oil is heated in the pan and fries in it for 2 minutes; they are taken out on a plate. !!! Here I will remind you, as I wrote above, that the peanuts are added to the peanuts at the end of the cooking.
- * In the same oil, chicken bites are fried until they turn red on all sides – for about 3-4 minutes. They are taken out of the peanut dish.
- * In the fat fry the crushed garlic cloves, the chopped piece of ginger, thinly cut peppers, onion and chilli peppers – for about 2 minutes.
- * Starch, soy sauce, wine, vinegar and sugar, along with two or three spoons of water, stir until the sugar dissolves. .
- * Chicken bites are returned to the pan.
- * The sauce with the starch that we have already prepared is added to the pan – but not directly on the bites, but at the end of the pan and stir …… for about 2 minutes until this sauce thickens and all bites cover it 🙂 like a glaze.
- * Add peanuts, sesame oil, mix and immediately dispense in two dishes.
- * Sprinkle with lemon sesame – I will now say that, according to Master Minh, in Sichuan, the sesame is not pre-baked. Something we do here regularly when sprinkling a ready meal, or salads and starters – with baked nuts.