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Chinese Recipe Kung Pao Chicken

Chinese Recipe Kung Pao Chicken
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Kung Pao Chicken Chinese Recipe

Chinese name:(gōng bǎo jī dīng)



Ingredients:
1-2 pieces of boneless, skinless chicken breasts, around 145g in total
1 small cup of fried peanuts (50-100g)
lettuce 100g
carrot 50g
ginger
green onion (spring onions, scallions)
Seasonings:
salt
white sugar
pepper powder
prickly ash seeds
vinegar
soy sauce
broad bean paste
cooking wine
wet corn starch
dry chili sections
red chili oil, optional
monosodium glutamate

Note: the amount of the seasonings listed above can be appropriately used according to one’s personal taste.
Preparation Work:
A. Peel the lettuce with a peeling knife, cut the chicken, lettuce and carrot into diced pieces and cut the gree onion and ginger into chopped pieces.
B. Put the diced chicken into a bowl and process it: add in salt, pepper

powder, cooking wine, monosodium glutamate, chicken extract, egg white, vinegar, starch and oil, and stir well in the same direction until you feel it is a bit sticky with chopsticks.
C. You have to get ready for the wet cornstarch mixed with salt, sugar, monosodium glutamate and pepper powder.
Step 1:
Place a wok over high heat until hot. Add some coooking oil, swirling to coat sides. Add in the prickly ash seeds to be fried by big fire for 20 seconds and pick them out of the wok through a colander. Next, pour in the chopped ginger and green onion, dry chili sections and the broad bean paste, stir fry the seasonings until fragrant, about 30 seconds.

Step 2:
Pour in the processed diced chicken, stir fried it for about 5 minutes by big fire until it turns white and is 80 percent cooked and pour in the wet starch we prepared in preparation work C.
Step 3:
Pour in the diced carrot and lettuce and continue stirring for 2 minutes by big fire, pour in the wet cornstarch and stir all the materials in the wok until they are mixed for about 30 seconds.
Step 4:
After the wet cornstarch is nearly dry up in the wok (about a minute after poured in), pour in the fried peanuts (you may also add some red chili oil,if you like spicy food), turn into small fire, and stir it together with the others for about 30 seconds.
Step 5:
Now, turn off the fire, find a fine porcelain plate, the delicious kung pao chicken can be picked out of the wok.

 

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