How To make Kung Pao
1/2 lb Chicken breasts, boneless
4 tb Oil
MARINADE:
2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry
1 Egg whites
1/2 ts Salt
2 ts Ginger, chopped
2 Onions, green
1/4 c Nuts
SEASONING:
2 ts Cornstarch
2 ts Sherry
1/2 tb Soy sauce
1 ts Vinegar
1/2 ts Salt
1/2 ts Sugar
2 ts Sesame oil
4 tb Peanut oil
Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, add peanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot. Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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Ingredients Needed:
Full Recipe:
Kung Pao Sauce:
-2.5 tablespoons (33g) sugar
-1.5 teaspoon (10g) corn starch
-2 tablespoons (30g) soy sauce
-2 tablespoons (40g) dark soy sauce
-3 tablespoons (53g) Chinese black vinegar
-1/4 (44g) cup chicken stock
-3 tablespoons (36g) water
-2.5 tablespoons Shaoxing wine (31g)
Stir Fry:
-2lbs Chicken thighs, Boneless skinless
-1 teaspoon (4g) corn starch
-pinch of white pepper
-2 tablespoons (36g) soy sauce
-1 tablespoon (10g) Shaoxing wine
-3.5 tablespoons (53g) vegetable oil
-1/4 cup raw peanuts (48g)
-8 dried chilies, more specifically dried Tianjin or chili de arbol
-3/4 bunch green onions cut into 3/4 inch segments
-1-inch knob ginger, minced
-8 cloves garlic, minced and divided
-3/4 teaspoon, ground Sichuan peppercorn (1g) *optional*
additional sliced green onion for garnishing
additional peanuts, crushed for garnishing
Kung Pao Chicken Recipe By Food Fusion
Here is our version of Kung Pao Chicken recipe, make it, eat it & share it. #ShanSpices #HappyCookingToYou
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Kung pao chicken
Recipe in English:
Ingredients:
Chicken:
• Chicken boneless cubes ½ kg
• Namak (salt) ½ tsp or to taste
• Kali mirch powder (black pepper powder) ¼ tsp or to taste
• Soy sauce 1 tbs
• Baking powder ¼ tsp
• Cornflour 1 tbs
• Oil 1 tbs
Sauce:
• Chicken stock(Yakhni) ½ cup or as required(Chicken stock is also called Chicken Yakhni in Urdu)
• Soy sauce 2 tbs
• Rice vinegar/vinegar 1 & ½ tbs
• Worcestershire sauce
• Chili sauce 1 tsp
• Brown sugar 1 tsp
• Corn flour 1 tbs
Final cooking:
• Oil 2 tbs
• Dried red chilies chopped 1-2 or to taste
• Adrak (ginger) chopped 1 tbs
• Lehsan (garlic) chopped 1 tbs
• Bell pepper (different colors) cubes ½ cup (optional)
• Green onion’s white chopped ¼ cup
• Roasted peanuts ½ cup
• Salt to taste
• Black pepper to taste
• Sesame oil ½ tsp
• Green onion’s green chopped ¼ cup
Directions:
- Marinate chicken in mentioned ingredients and fry in 1 tbs oil until light brown. Set aside.
- Mix all sauce’s ingredient, mix well and set aside.
- In a wok, add oil and saute dried red chilies, ginger, garlic. Add white part of green onion and bell pepper, saute and add chicken and sauce. Mix well. Add roasted peanuts, sesame oil and green onion and mix.
- Tips:
- Rice vinegar can be substituted with white vinegar
- To make saucy, add chicken stock and increase quantity of corn flour in sauce.
- In last step of cooking, all veges and chicken will be sautéed for lil time as everything is cooked. Don’t overcook the vegetables.
Recipe in Urdu:
Ajza:
Chicken Marination:
• Chicken boneless cubes ½ kg
• Namak ½ tsp or to taste
• Kali mirch powder ¼ tsp or to taste
• Soy sauce 1 tbs
• Baking powder ¼ tsp
• Cornflour 1 tbs
• Tel 1 tbs
Sauce:
• Yakhni ½ cup or hasb e zarooart
• Soy sauce 2 tbs
• Rice vinegar/vinegar 1 & ½ tbs
• Worcestershire sauce 1tsp
• Chili sauce 1 tsp
• Brown sugar 1 tsp
• Corn flour 1 tbs
Final cooking:
• Oil 2 tbs
• Sukhe lal mirch chopped 1-2 or to taste
• Adrak chopped 1 tbs
• Lehsan chopped 1 tbs
• Bell pepper (different colors) cubes ½ cup (optional)
• Hari pyaz ka green part chopped ¼ cup
• Roasted peanuts ½ cup
• Namak hasb e zarooart
• Kali mirch powder hasb e zaroorat
• Til ka tel½ tsp
• Hari pyaz ka white part chopped ¼ cup
Directions:
-Chicken mein marinatation k tamam ajza dal ker marinate ker lein, 1tsp tel mein halka sunhaira fry kerein aur side per rakh dein.
-Bowl mein sauce k tamam ajza shamil ker k ache tarhan mix ker lein aur side per rakh dein.
-Karhai mein tel,sukhe lal mirchein,adrak,lehsan dal ker saute karein ab is mein hari pyaz (white part) aur bell pepper dal ker saute karein,marinated chicken aur sauce shamil ker lein,ache tarhan mix karein.
-Akhir mein roasted peanuts, namak, kali mirch powder, til ka tel aur green onion dal ker mix karein.
Tips:
- Rice vinegar ki jagha white vinegar bhi istamal ker saktay han.
- Saucy banana kliya, chicken ki yakhni aur and corn flour ki quantity berha saktay han sauce mein.
- Cooking ka akhiri step mein, tamam veges aur chicken ko surf halka sa sauté kerna hai. Vegetables ko ziyada nahi pakana hai.
Kung Pao Chicken, how to make authentic Kung Pao sauce 宫保鸡丁
#KungPaoChicken #KungPao #KungPaoSauce #SichuanFood #宫保鸡丁 #川菜 #中国菜
Kung Pao Chicken, how to make authentic Kung Pao sauce 宫保鸡丁
Hi everyone! Please check out how to make authentic Kung Pao Chicken at home. It is simple to make the sauce, sweet, sour and delicious. Enjoy!
大家好!请看看如何做正宗的宫保鸡丁,甜,酸,且美味!
Love, Ling
Ingredients:
1 chicken breast (or chicken thigh or leg meat)
2 stalks green onions
2 cloves garlic
1 piece ginger
7 chili peppers (or to your spicy level)
1 tsp Sichuan peppercorns
white pepper power
corn starch
dark soy sauce
peanuts (fried or dry roasted)
To make the Kung Pao sauce:
1 tbsp light soy sauce
1 tbsp dark vinegar (CHINKIANG)
1 tbsp Shaoxing cooking wine (or chicken stock)
1 tsp sugar
1 tbsp corn starch
1/4 cup water
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Fermented black bean sauce
Sichuan peppercorns
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Kung Pao Chicken
This Kung Pao Chicken recipe is super-easy to make at home and bursting with big flavors! When it comes to takeout favorites I can’t resist Kung Pao Chicken with its juicy chicken, crunchy peanuts, and umami rich sauce. My version of this classic Chinese Sichuan dish has been adapted with ingredients that are a little easier to find but still delivers on flavor!
RECIPE:
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Masters of the Wok: Kung Pao Chicken
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Kuřecí Kung Pao
Kung-pao, celým názvem Gong Bao Ji Ding 宫宝鸡丁 je lehce pikantní kuřecí směs s arašídy, zeleninou a chilli papričkami. Tradiční úprava tohoto velmi oblíbeného pokrmu čínské kuchyně po celém světě pochází z provincie Sečuan, kde se navíc dochucuje (jak již název provincie napovídá) sečuánským pepřem. „Kuřecí kostičky kung-pao“ (dosl. Kuře na kostičky strážce paláce) se dostaly poprvé na jídelní stůl v době mandžuské dynastie Čching. Byly pojmenovány po místokráli provincie Sečuan Ting Pao-čenovi 丁宝桢 v éře Kuan-sü (1875-1908), který si zamiloval prudce osmahnutá jídla z vepřového nebo kuřecího masa v kombinaci s ostrými chilli papričkami.
Pro 2 porce:
2 kuřecí prsa
1/4 pekingské zelí
1/2 zelené papriky
1/4 červené papriky
1/2 větší mrkve
1/2 cibule
bambusové výhonky
arašídy (opražené)
olej
rýžové víno
sůl
cukr
ocet
sójová omáčka
hoisin omáčka
chilli omáčka
škrob (kukuřičný nebo bramborový)
voda
česnek
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#kungpao #kuřekungpao #kungpaochicken