Kung Pao Chicken

Advertisement
Share & spread the love!
  • 65
  •  
  •  
  •  
  •  
  •  
  •  
    65
    Shares

Print Friendly, PDF & Email
Advertisement

Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.

Kung Pao Chicken Recipe

Ingredients

  • 1 lb boneless chicken thigh, diced into 1 inch pieces
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 small red bell pepper, cut into 1 inch cubes
  • 1 small green bell pepper, cut into 1 inch cubes
  • 1 large zucchini, cut into 1 inch cubes
  • 1 thumb size ginger, minced fine
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tsp crushed red chili pepper
  • 10 dry chili peppers
  • 3 tbsp chopped green onion (white part only) 
  • 1/2 cup dry roasted peanuts
  • cornstarch
  • cooking oil
  • sesame seeds (for garnish – optional)
  • water

Cooking Instructions:

  1. In a bowl, combine 1/4 cup water, 1/2 teaspoon salt, 1 egg, 1/4 cup cornstarch, 2 tablespoon oil and stir. 
  2. Add chicken and mix to combine. Refrigerate for at least 1 hour. 
  3. In a medium bowl, combine rice vinegar, soy sauce, 1 teaspoon cornstarch and 1/2 cup water. Set aside. 
  4. In a wok over high heat, add 2 tablespoon cooking oil. 
  5. Add marinated chicken to the wok and stir-fry for about 2-3 minutes. Remove chicken and set aside. 
  6. Using the same wok, add 1 tablespoon cooking oil. 
  7. Add ginger, garlic, onions, crushed chili pepper, dry chili peppers, green onions and peanuts to the wok. Stir fry for about 2 minutes. 
  8. Add zucchini, bell peppers and sesame oil. Stir and cook for a minute. 
  9. Return chicken to the wok and stir to combine. Cook for 2 minutes stirring frequently. 
  10. Add soy sauce-cornstarch (#3) mixture to the wok and stir to combine. Keep stirring until sauce thickens for about 2-3 minutes. 
  11. Transfer in a serving plate and serve hot with steam rice. Enjoy!
Kung Pao Chicken
Advertisement

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

Submit your Recipe



Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @ lutongbahayrecipe.com, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.


Share & spread the love!
  • 65
  •  
  •  
  •  
  •  
  •  
  •  
    65
    Shares
  • 65
    Shares

Be the first to comment

Leave a Reply

Your email address will not be published.


*


This site uses Akismet to reduce spam. Learn how your comment data is processed.