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Preparation
10 minutes
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Processing
45 minutes
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Difficulty
Medium
Kung Pao Chicken is a famous dish from the Tu Xuyen region, known for its characteristic spicy flavor. Today, let’s get into the kitchen with Dien May XANH to learn how to make this chicken dish.
Ingredients for Kung Pao Chicken Serves 4 people
Chicken breast 400 gr (or thigh or drumstick) Garlic 2 cloves Ginger 1 slice Chili 7 pieces (or according to your spice level) Sichuan pepper 1 teaspoon (peppercorns) Cornstarch 1 g (corn flour) Black sesame oil 1 g Peanuts 30 gr (roasted or dry roasted) Soy sauce 1 tablespoon Black vinegar 1 tablespoon (Chinkiang) Shaoxing cooking wine 1 tablespoon Sugar 1 teaspoon Corn starch 1 tablespoon (corn starch) Cooking oil a little Green onions a little
How to choose good ingredients
How to choose good chicken
- Choose chicken meat that has a natural pink color, not too pale or too dark.
- The skin should be bright yellow, thin, smooth to the touch, not rough, and have good elasticity.
How to choose and buy other ingredients
You can purchase ingredients such as black sesame oil, Tứ Xuyên chili, Tứ Xuyên pepper (Sichuan pepper, tê seeds), Thiệu Hưng wine, and white pepper at reputable online platforms or stores selling Chinese spices.
How to prepare Kung Pao Chicken
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Prepare the ingredients
Cut the dried Tứ Xuyên chili in half.
Wash the garlic and ginger, trim the ends, peel, and chop into small pieces.
Wash the green onions and chop them into small pieces as well.
Wash the peanuts with water and remove the skins. Then, you can either stir-fry or roast them dry, depending on your preference.
Wash the chicken breast with water. Then, remove all the fat around and chop into small pieces.
Tip:
- Soak the chicken in water mixed with salt and lemon to clean it.
- Use fresh lemon or salt to scrub multiple times, then rinse with water.
- You can also use water mixed with salt and ginger to clean and eliminate odors.
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Marinate the chicken
Put the sliced chicken into a bowl and add 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, and 1 teaspoon of soy sauce, then mix well.
Next, add 1 tablespoon of cornstarch and 1 tablespoon of cooking oil, then continue to mix evenly. Marinate for about 15 – 30 minutes.
Tip: You can use regular pepper instead of white pepper as a substitute.
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Make the sauce
Prepare a bowl, add 1 tablespoon of soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of Shaoxing cooking wine, 1 teaspoon of sugar, 1 tablespoon of cornstarch, and 70ml of water, then mix well.
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Stir-fried Chicken
Place the pan on the stove, turn the heat to high to heat the pan quickly and add 2 tablespoons of cooking oil. When the oil is hot, add the chicken and stir-fry for about 5 – 10 minutes until the chicken is browned, then remove the chicken from the pan.
Next, reduce the heat to medium and sequentially add dried chili, Sichuan peppercorns, garlic, and ginger, stir-frying for about 10 – 15 seconds to release the aroma. Add the previously stir-fried chicken back into the pan and mix well.
Then, add the sauce, peanuts, and green onions and stir-fry together, continuing to stir for about 5 minutes before turning off the heat.
Finally, just serve the Kung Pao chicken on a plate and enjoy it.
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Final Product
The Kung Pao chicken when completed will have a beautiful golden-brown color, with a subtle aroma of Sichuan peppercorns combined with other ingredients. The chicken is tender, with a slightly sweet and sour taste, and the thick and spicy sauce along with the crunchy and fragrant peanuts make the dish appealing.
The dish will taste better when served with rice.
What is Kung Pao Chicken?
Kung Pao Chicken, also known as Gong Pao, is a spicy stir-fry dish from China. It is made from chicken meat, peanuts, vegetables, and bell peppers, and is mixed with Sichuan peppercorns. This dish has many variations that are less spicy than the original. Kung Pao Chicken is a staple dish in Chinese cuisine and has been westernized for wider popularity.
Tips for storing Kung Pao Chicken
- If you don’t use it all, you should put the leftovers in a food container or transfer it to a new plate, then use plastic wrap to cover the food and place it in the refrigerator.
- These two methods can keep it for 1 – 2 days. When you want to eat, just take it out and heat it in the microwave or stir-fry it again in a pan.
See more:
Hope with the recipe that Điện máy XANH shares with you. It has helped you learn how to make this gà Cung Bảo – Kung Pao dish. What are you waiting for, quickly get into the kitchen and prepare it for your family to enjoy. Wish you success.
*Refer to the recipe and images from the YouTube channel ChineseHealthyCook
