Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food
One of the Top 10 Chinese Dishes Chosen by Travelers...Kung Pao Chicken. Master chef Chen Yichun shares tips on how to make this authentic chicken recipe with step by step instruction. Get the recipes:
#kungpaochicken #chickenrecipe #chinesefood
Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor!
Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns.
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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 - I'm obsessed with this stir fry recipe!
Kung pao chicken is the best 30-minute Chinese stir-fry dinner at home. Juicy chicken bits are tossed in a glossy tangy-sweet-savory sauce, then served over warm rice to soak up all that delicious flavor.
When you spot a ton of dried chili peppers in a Chinese dish, you know it's a classic Sichuan dish at heart. This province in China is known for creating spiced, bold flavors accentuated by whole-dried chili peppers and Sichuan peppercorns. It's layered and complex (though easy to whip up) and the tongue-numbing effect of Sichuan peppercorns is very distinctive to kung pao chicken.
I've got even more tips and swaps listed on the recipe on my website, so make sure to check that out!
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► TIMESTAMPS:
00:00 Intro
00:39 Slice the chicken breasts into small cubes.
01:07 Velvet the chicken and let it marinate.
01:40 Make the kung pao sauce.
02:11 What are Sichuan peppercorns?
02:59 Are the dried red chili peppers spicy?
03:55 Tips and substitutions for the spicy flavor.
04:10 Chop and prep the stir fry vegetables.
05:10 My wok and wok utensils.
05:31 Should you use peanuts or cashews in this recipe?
05:51 Dry roast the nuts.
06:08 Stir fry the chicken.
06:33 Stir fry the vegetables, spices, and aromatics.
06:52 Add the sauce and combine everything together.
07:39 Serve the kung pao chicken over rice.
08:09 Taste test.
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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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HOW TO KUNG PAO Chicken, Shrimp, or Tofu
Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit to try Verb Energy Bars in 4 flavors for only $0.95
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RICE COOKER
CHINOIS STRAINER:
14 NONSTICK SAUTE PAN: (cheaper from culinarydepotinc.com)
MICROPLANE:
SZECHUAN/SICHUAN PEPPERCORNS:
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INSTANT READ THERMOMETER:
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RECIPE
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▪1lb or 1/2kg boneless skinless chicken thighs
▪100g or 5tbsp high smokepoint oil (avocado, canola)
▪60g or about 1/3c roasted unsalted peanuts
▪Pinch salt
▪2-3 strong pinches pepper
▪pinch red chili flake
▪15g or 1 1/2Tbsp ginger, grated/minced
▪10g or 1-1 1/2Tbsp garlic, grated/minced
▪5g dried chile de arbor (or about 6-8 chiles)
▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot)
▪75g or about 1 med red bell pepper, chopped into 3/4 or 2cm pieces
▪75g or about 1/2c celery, cut into 3/4/2cm pieces on bias
▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons
▪25g or 1 2/3Tbsp chicken stock (or water)
▪75g or 4 1/2 Tbsp soy sauce
▪25g or 2Tbsp dark brown sugar
▪25g or 1 3/4Tbsp Chinese black vinegar
▪25g or 1 3/4Tbsp mirin
▪20g or 1 1/2Tbsp sesame oil
▪3g 1 heaping tsp cornstarch
Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside.
Cut chicken into 1 or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop).
Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil.
Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now.
Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice.
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SHRIMP KUNG PAO
Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain.
Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired.
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TOFU KUNG PAO:
Dry block of extra firm tofu very well. Cut into 1 or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp++ oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan.
#kungpaochicken #kungpaoshrimp #kungpaotofu
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SUPER EASY Kung Pao Chicken Recipe 宫保鸡 One Pot Chinese Chicken Recipe • Spicy Chinese Food
See our newer and easier version of Kung Pao Chicken here:
Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China.
This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine.
Refer to the ingredient list below or go to our webpage for easy reference:
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Ingredients:
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Serves 4
Marinate for chicken
700g of chicken meat
1 tablespoon of oyster sauce
1 tablespoon of light soya sauce
2 teaspoons of cornflour or tapioca flour
a generous dash of white pepper
Gravy
1 cup of water
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce
Other ingredients
3 cloves of garlic - minced
2 onions - quartered
3 pieces of chilli padi (optional)
20 pieces of dried chilli (soaked to rehydrated)
1 stalk of spring onion - cut into 1 inch long
4 slices of young ginger
2 teaspoons of sugar
1 teaspoon of Sichuan peppercorns
1 tablespoon of Chinese cooking wine or Huatiao wine
1 tablespoon of sesame seed oil
2 tablespoons of black vinegar