Kung Pao Chicken is a famous Chinese dish that brings a happy taste and is beloved among many people from all over the world. This is a Sichuanese dish that features bright flavors and a firm texture Visually this is a bright and colorful dish that is from Sichuan, one of the four famous cooking schools of China, and is widely known for spicy food. Chef recommendations in spices and preparation can be seen in this spicy Peking delicacy accompanied by chicken chunks, vegetables, peanuts, and a flavor-some sauce.
The History and Origin of Kung Pao Chicken
Kung Pao Chicken has another name “Gong Bao Ji Ding”, which is said to be so named after Ding Baozhen, a high-ranking official during the Qing Dynasty who was the governor of Sichuan Province. The dish was appropriately named after him and was believed to be special due to its unique ingredients and taste. Sichuan province’s specialty is the flowering of Sichuan peppercorns and dried red peppers which give this Kung Pao Chicken its hotness and peppery tingling sensation.
Ingredients that Define Kung Pao Chicken
The main ingredients are chicken pieces with bone removed, skin removed, pepper cubes, roasted peanuts, red chili, garlic, and ginger. Soy sauce and cornstarch are used to tenderize the chicken and to add tremendous taste to the chicken piece.
The sauce used in preparing Kung Pao Chicken is soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and. The combination of soy sauce, brown sugar, and vinegar results in a blend of sweet, salty, and a little sour flavor to marinate chicken and vegetables to tender. The inclusion of Sichuan peppercorns is optional, but they are included to give the receipt a more traditional Sichuanese flavor and make the dish more complicated.
The Cooking Process: Stir-Frying Kung Pao Chicken
Kung Pao Chicken is mostly stir-fried so that the different ingredients and materials used in the recipe can be cooked fast but with no compromise on the early colors and firmness of the foods. First, marinate the chicken and then, fry it in a wok on high flame until pieces turn golden brown. It is then followed by the fact that the chicken is set aside while the vegetables and spices used are sautéed to enhance their aroma.
Then the well-seasoned sauce is poured into the stir-fried chicken and vegetables and clings to them, coating every piece fully. This is added towards the end when the peanuts are roasted and sprinkled over the chicken and vegetables giving it a wonderful crispy texture while they are soft and tender.
Serving and Enjoying Kung Pao Chicken
Kung Pao Chicken tastes best when served hot and can be accompanied by rice which has been steamed and also noodles which have Its sauce soak easily on. Even with the select ingredients that have been utilized in preparing this dish, preferences can be altered. For a less spicy soup, the number of dried red chilies may be down to half but for a hot one, the quantity can be adjusted upwards.
Nutritional Benefits of Kung Pao Chicken
As delighted by our taste buds Kung Pao Chicken is not devoid of healthy components. Serving information A typical serving, about 0. 5 cups of beans, contains roughly 290 calories for approximately 100 grams of the beans, they have about 50 % carbohydrates, 40% fats, and 10% protein. Cleaned bell peppers provide additional vitamins and minerals in the dish, while peanuts offer protein and healthy fats.
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Homemade Kung Pao Chicken: Perfect for Dinner Tonight
Description
Kung Pao Chicken is one of the favorites when it comes to a Chinese recipe for stir fry; it can be enjoyed with mouth-watering chicken, nuts, vegetables, a tinge of peppers, and a drizzle of soy sauce. If I am to prepare such a dish on a daily basis for dinner then it is really convenient as it does not much time to prepare and suits our tongues too.
Ingredients
Sauce Ingredients
Optional Ingredients:
Instructions
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Marinate the Chicken:
- In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon cornstarch, and the chicken cubes.
- Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
-
Prepare the Sauce:
- In a small bowl, whisk together 2 tablespoons of soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth.
- Set the sauce aside.
-
Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry until it's cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set it aside.
-
Cook the Vegetables and Spices:
- In the same skillet, add the remaining tablespoon of oil.
- Add dried red chilies, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant.
- Add the diced red and green bell peppers. Stir-fry for another 2-3 minutes until the peppers are tender-crisp.
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Combine All Ingredients:
- Return the cooked chicken to the skillet.
- Pour the prepared sauce over the chicken and vegetables.
- Add the roasted peanuts and chopped green onions.
- Stir everything together and cook for another 2 minutes, allowing the sauce to thicken and coat all the ingredients.
-
Serve:
- Transfer the Kung Pao Chicken to a serving dish.
- Serve hot with steamed rice or noodles.
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4g20%
- Cholesterol 64mg22%
- Sodium 594mg25%
- Potassium 619mg18%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 35g70%
- Vitamin A 184 IU
- Vitamin C 7 mg
- Calcium 47 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the amount of dried red chilies to control the spice level.
