Learn how to easily make the most famous dish of Szechuan: Kung Pao Chicken. Subscribe for more video like this: https://www.youtube.com/channel/UCl42TNxzr2YblL6couz3drQ?sub_confirmation=1

Kung Pao chicken (Chinese: 宮保雞丁)also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables (traditionally green onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Western Kung Pao chicken is also a staple of Westernized Chinese cuisine.

This is the original Sichuan version which uses mainly chicken, peanuts, scallion, chili & sichuan peppercorn. The flavor profile is savory, sweet & sour and was described as burnt chili & Lychee flavor, learn more about it in the video.

If you’re a fan of Chinese food, then you need to try this classic recipe! Not only is it delicious, but it’s also easy to make, so you’ll be able to whip it up in no time at all. Plus, who doesn’t love a good Kung Pao Chicken dish? So let’s get cookin’!

——Timestamps——
00:00 Intro & Ingredients
01:10 Preparation
02:06 Toasting the peanuts
02:25 The Formula: Kung Pao Sauce
03:06 Stir Fry
04:40 Enjoy!
05:10 Ingredient list and cooking tips

Kung Pao chicken – recipe:
Ingredients:
– Boneless Skinless Chicken Thigh or Breast, 300g
– Dried Chili (not too spicy type), 30-50g
– Sichuan Peppercorn, 1.5tsp
– Garlic, 2 cloves
– Ginger, one inch piece
– Scallion, 1-2 stalk
– Sugar
– Black Vinegar
– Soy sauce, light and dark
– Shaoxing wine
– Potato Starch (or corn starch)
– Sichuan Peppercorn oil (optional)

1.Dice the chicken, scallion, garlic, ginger into same size small dices. Same size as your pinky tip.
2.Toast the peanuts over a frying pan, or you can do it in the oven
3.Marinade the chicken, mix chicken with light and dark soy sauce, Shaoxing wine, and potato starch.
4.Prepare the Kungpao sauce, 2 part soy sauce, 2 part black vinegar, 2 part sugar, 2 part Shaoxing wine, and 1 part starch. You can scale the portion up and down depends on the chicken.
5.Stir fry, chili first, a little bit burn then all the aromatics and the chicken. When chicken is 90% done, pour in the sauce, peanuts, and scallion green parts.
6.Done and plate, enjoy with rice.

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I’m Jo, a food and cooking enthusiast and passionate chef. I love explore new recipes and connect with different food cultures. On my channel you’ll find many interesting recipes with my unique take on them.
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