Kung Pao Chicken|Kung Pao Chicken Recipe Restaurant Style|Chicken Kung Pao|Panda Express Kung Pao Chicken Recipe|How to Make Kung Pao Chicken|Authentic Kung Pao Chicken Recipe
Components for Kung Pao Chicken
( Tsp- Teaspoon; Tbsp- Tablespoon )
– Chicken, boneless thigh pieces cubed- 450 gms (1 lb).
For marination:.
– Salt-1/ 2 tsp.
– Pepper powder- 1/4 tsp.
– Dark Soy Sauce- 2 tsp.
– Corn flour – 4 tsp.
– White sugar- 1 tsp.
– Sesame oil- 2 tsp.
Veggies:.
– Green Zucchini- 1 big (125 gms) cubed.
– Red Bell Pepper- 1 big (125 gms) cubed.
– Roasted Peanuts – 1/4 cup.
– Garlic, chopped -6 cloves (9-10 gms).
– Ginger, great sliced – 1 tsp.
– Red chillies – 8 (cut into 1/2" pieces).
– Spring onion greens – 4 tbsp.
Kung Pao Sauce:.
– Light Soy Sauce- 1 tablespoon.
– Rice Vinegar- 1/2 tablespoon (or 1 tbsp Rice red wine).
– Oyster Sauce- 1 tablespoon (combined in 1/2 tbsp water if it's thick).
– Sugar- 1 tablespoon.
– Water -4 tablespoon.
– Cornstarch- 1 tsp.
Other Components:.
– Oil- 2 tablespoon.
Preparation:.
– Marinate chicken pieces for 30 mins.
– Prepare the Kung Pao Sauce- Add all the products for the sauce in a bowl. Mix/whisk well. Reserve.
– Cut the boneless chicken thighs into cubes.
– Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces.
Process:.
– Heat 1.5 tablespoon oil in a wok. Include the marinated chicken pieces and stir fry on high heat for 3 minutes till browned.
– Get rid of and reserve for use later.
– In the staying oil, add 1/2 tbsp oil and heat it. Now include the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs.
– Now include the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
– Mix and stir fry on high heat for 2 minutes.
– Add back the fried chicken & the roasted peanuts. Mix & stir fry for 2 mins on high heat.
– Last but not least include the ready Kung Pao Sauce & blend well. Stir fry for 2 mins on medium heat.
– Lastly add the sliced spring onion greens and provide a mix. Stir fry on medium heat for 30 secs and serve hot with noodles or fried rice.
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❤❤❤❤❤❤❤ I am so enjoying cooking from home these past few weeks! Just had some homemade soup I made using vegetables from my fridge and from my freezer and it tastes delicious 😋 ❤
Thanks 🎉❤❤❤ I will try this recipe 🎉❤if I don’t forget 😂
As a Taiwanese, your recipe is good enough for everyone loves this dish. Thank you for sharing this traditional Chinese food here. Love your videos.
Definitely trying this.. thank you
I cook this from time to time myself. The only difference is that I add the white part of the spring onions in there too, and replace the sugar with honey. Served with best quality Basmati rice. 😊
Tongue twister that name but mam do the recipe its very nice today i am do the bhuna mutton spice eats special very tasty mam thank you 👍
Assalamu Alaikkum mam AAj A recepe late theyhi naithoo AAj Jumma banaathi Wooow mam yegtham badiya mam dish name 😂😂😂😂
Absolutely beautiful! 😍 Your creativity and talent really shine through. ✨❤️
what if we replace sugar with honey, and roasted peanuts with roasted cashew nuts? 🙂
Yes you can. I always replace sugar with honey in these kind of dishes. 👍
That looks delicious 😋
Δεν αλλαζω την μεσογειακη κουζινα με τιποτα. Καθως ειμαι ευρωπαια ) η ασιατικη κουζινα ειναι η ιδια , ιδιος τροπος παρασκευης ……..και πα τα ιδια υλικα…….,τελος παντων μια φορα τον μηνα θα την επελεγα………!!!
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Delicious 😋😋😋
Any substitute for oyster sauce in your recipes?
This question often pops up.
Yes, there is a vegan-friendly gluten-free alternative from Lee Kum Kee called ‘Mushroom Vegetarian Stir-Fry Sauce’.
I use it myself sometimes, and it’s an excellent substitute for Oyster Sauce. Just Google the name and see if it’s available near you. 😊
Wonderful and tasty looking. And so easy to make. Thank you.