Kung Pao chicken
Kung Pao chicken

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Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper and deep-fried peanuts. The tender taste of the chicken matches great with the crispy peanuts with a. Reviews for: Photos of Kung Pao Chicken.

Kung Pao chicken is one of the most well liked of current trending foods on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Kung Pao chicken is something that I've loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook kung pao chicken using 25 ingredients and 4 steps. Here is how you cook it.

Composition needed to cook Kung Pao chicken:

  1. chicken 1 chest approx 400 gm
  2. For chicken marination::::
  3. salt half teaspoon
  4. blk pappar half teaspoon
  5. 1 tablespoon soya sauce
  6. 1 tablespoon vinagar
  7. 1 tablespoon hotsauce
  8. 2 tablespoon cornflour
  9. 2 tablespoon maida
  10. 1 egg
  11. For gravy ::
  12. 2 cup chicken stock
  13. salt half teaspoon
  14. blk pepper half teaspoon
  15. 1 teaspoon soya
  16. 1 teaspoon vinegar
  17. 1 teaspoon hot sauce
  18. 2 teaspoon corn flour
  19. Other ingredients:
  20. 1 cup peanuts
  21. 5 whole red chillies
  22. capsicum 1 cut in cubes
  23. carrot 1 thinly cut in cubes
  24. white part of one onion
  25. green part of onion for garnishing

Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet. Kung Pao Chicken is from the Sichuan province in China. The Chinese name is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken. Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!

Steps to cook Kung Pao chicken:

  1. Marinate chicken for 30 minutes.Now deep fry.not crowded.when golden and crisp.remove from oul.
  2. Add 2 tablespoon oil Add peanuts fry 30 second.remove from pan add 2 table spoon oil in same pan.add red whole chillies fry 20 seconds in very hot pan add carrot white part of green onion and capsicum.add pinch salt and pappar. fry for 1 minute by contineous stiring.Now add fry chicken and fry peanuts
  3. Make chicken stock mixture(Add soya sauce,vinegar,salt,blk pappar,hotsauce,2 tblspoon corn flour in 2 cup of chicken stock).Add chicken stock mixture.cook for 1 minute when thickened.garnish with some green onion and egg crapes.
  4. For egg crapes saparate agg yolk and egg white.whisk with pin pinch salt and pappar saparately.heat nonstick pan or tawa.add 1 teaspoon oil clean with tissue.now add egg yolk mixture spread thinly carefullully turn after 30 second cook 10 second from othr side.do same with egg white mixture.Now roll 1 by 1.and cut very thinly.spread on kung pao chicken serve hot with rice of ur own choice(egg fried rice,chicken fried rice)

Kung pao chicken has a lot going for it. The Chinese takeout favorite boasts tender chicken, crisp veggies, crunchy roasted peanuts, and a spicy, savory sauce coating each and every bite. Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home. Kung Pao chicken 宫保鸡丁 is a Chinese dish that love by everyone. The Chinese like its spiciness and numbness feeling on the tongue.

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