Kung Pao Chicken
About the Dish:
Kung Pao Chicken is a popular Chinese dish that originated in the Sichuan province. It is a stir-fry dish that typically consists of chicken, vegetables, and peanuts in a spicy sauce. The dish is known for its bold flavors and a combination of spicy, sweet, and tangy taste. The chicken is usually marinated in a mixture of soy sauce, rice wine, and cornstarch to make it tender and flavorful. It is then stir-fried along with vegetables like bell peppers, onions, and dried chili peppers. The sauce, made from soy sauce, vinegar, sugar, and chili paste, is added to the stir-fried chicken and vegetables. The dish is finished by sprinkling roasted peanuts on top, which add a crunchy texture to the dish. Kung Pao Chicken is often served with steamed rice and is a favorite among lovers of Chinese cuisine.
|Dried chili peppers||6|
|Soy sauce||3 tablespoons|
|Rice wine (or dry sherry)||1 tablespoon|
|Chili paste||2 teaspoons|
|Vegetable oil||2 tablespoons|
- Step 1: Marinate the chicken with soy sauce, rice wine (or dry sherry), and cornstarch. Let it sit for 15 minutes.
- Step 2: Heat vegetable oil in a large pan or wok over high heat. Add the marinated chicken and stir-fry until it is cooked through. Remove the chicken from the pan and set it aside.
- Step 3: In the same pan, add more oil if needed. Add the chopped garlic, ginger, and dried chili peppers. Stir-fry for a minute until fragrant.
- Step 4: Add the bell peppers and onions to the pan. Stir-fry for 2-3 minutes until they are slightly softened.
- Step 5: In a small bowl, mix together soy sauce, vinegar, sugar, and chili paste. Pour the sauce into the pan and stir well.
- Step 6: Add the cooked chicken back into the pan and mix everything together. Cook for another 2-3 minutes until the sauce thickens slightly.
- Step 7: Remove from heat and sprinkle roasted peanuts on top. Serve hot with steamed rice.