Making Kung Pao Chicken Recipe At Home
A classic Chinese dish, Kung Pao Chicken, with the perfect blend of sweet and savory flavors. With the juicy-crunchy chicken cubes and the sautéed veggies, this Kung Pao Chicken recipe is a treat you don't wanna miss.
Ingredients:
2 chicken breasts
½ salt
¾ tsp pepper
1 tbsp soy sauce
1 egg white
2 tbsp cornstarch
2 tbsp cooking oil
2 garlic cloves
1 tsp ginger
7-8 dry red chili
1 tbsp ground Sichuan peppercorns
1 ½ tbsp brown sugar
1 tbsp soy sauce
1 tbsp black vinegar
¼ cup cornstarch slurry
4 tbsp green onions
¼ cup roasted peanuts
Instructions:
1. Chicken the chicken breasts into bite size
2. Mix in salt, pepper, soy sauce, egg white and cornstarch
3. Saranwrap and set aside for 15 minutes to marinate
4. Fry the chicken pieces in oil for 5-6 minutes on medium heat
5. Remove from heat
6. Add cooking oil in pan, add chopped garlic cloves, sliced ginger, dry red chilies, ground Sichuan peppercorns and brown sugar
7. Transfer the fried chicken pieces into the pan
8. Pour soy sauce, black vinegar and cornstarch slurry
9. Add green onions, roasted peanuts and salt to taste
10. Ready to Enjoy!
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How To Make Kung Pao Chicken The Real Way, Made in China Chinese Food
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How to make Kung Pao Chicken, Made in China, follow this cooking video step by step. The exact recipe is shown below, the local Sichuan local chef told me, as found in Chengdu, true Chinese food!
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For the wok:
2 boneless high quality chicken breasts
20 grams of garlic and ginger (about 5 cloves and an equivalent amount of ginger)
3 Chinese onions, chop about 30 grams worth
20 kernels of Sichuan peppercorn
Around 20 grams of chopped dried chilies, preferably Sichuan variety (at least 10 individual chilies, seeds removed)
Roasted peanuts, the more the better, according to what you like
For the marinade, he made it without giving exact amounts, but approximately use this:
2 pinches of salt
1 pinch of white pepper powder
1 pinch of chicken bouillon powder
~1 tablespoon dark soy sauce
~1 tablespoon rice cooking wine, you can use Shoaxing rice wine or regular cooking wine. In chinese it's 料酒, liaojiu
1 egg white
1 large pinch of cornstarch
For the sauce:
5 grams salt, 1 teaspoon
10 grams MSG, 2 teaspoons (OPTIONAL, not recommended)
10 grams chicken bouillon powder, 2 teaspoons
4 or 5 teaspoons of sugar
10 or 20 ml black vinegar, depending on how sweet you like it
1 teaspoon dark soy sauce
Wet corn starch, 2 tablespoons, you can use cornstarch and water.
and then add a little more water to the sauce
I found this local Chengdu restaurant right on the street offering all the classic Sichuan food, and asked the chef to show me how to cook his local Kung Pao Chicken. This is not a Chinese street food, this is Chinese jiachangcai, home cooked food. The flavour was spicy, numbing, and sweet, and the chicken was really tender and soft.
Thanks so much for watching and please click that subscribe button!
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Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants Takeout
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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!
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Food Lab Basics: POV Kung Pao Chicken
The Sichuan classic, and one of my favorite dishes of all time. Unlike some Sichuan dishes, this one is not particularly fiery. It has a balanced heat with plenty of citrus aroma and mouth-numbing tingles from Sichuan peppercorns. If you like it hotter, you can leave the seeds in the dried chiles, or you can add some pickled chilies, some chili paste, or some minced fresh hot chilies (like Thai Bird, E.G.) when you add the sauce towards the end.
I make it with chicken thigh in this video, but it's equally good (maybe even better?) with chicken breast - so long as you don't overcook that breast.
You can find a video of me making it with breast here:
And you can get the exact recipe here:
This may have been the dish that inspired me to start writing my second cookbook, which is all about cooking in a wok (it'll be out in 2021).
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The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
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If you would like to donate to our free meal fund, head to where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
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How To Make Kung Pao Chicken With Steven Chu
Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
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