Don't be intimidated by cooking Asian cuisine. The dish may looks complicated, but it's actually not when you try it out on your own.
Instead of deep-frying the chicken as called by recipe, I stir-fried the chicken in a wok, to cut down oil absorption. Some westernized version of kung pao chicken (more popular in US and Canada) have been customized to suit their tastebuds, by using vegetables (such as zucchini, red bell peppers, green bell peppers, celery, Chinese cabbage, water chestnuts, and carrots), sherry, hoisin sauce or oyster sauce. The tweak with suitable ingredients perhaps will come out with a delicious fusion of East-meet-West cuisine, making Kung Pao chicken a versatile relish.
The tangy aroma of peanuts and the earthy flavour of chicken, rounded up together with sweet, sour and spicy notes. This is the dish to satisfy our spurts of cravings and we gobbled it up!
I love Szechuan dishes (åå·è or å·è) for its bold flavour, with pungency and spiciness kick up the dish! Sichuan cooking features hot and numbing flavor, making it pretty alluring to my family's palate. Among other well-known Szechuan dishes are twice cooked pork, mapo tofu, spicy deep-fried chicken, bon bon chicken and many others which I can't wait to try out!
Here is my endeavor with legendary Kung Bao Chicken.
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces (cubed)
1/2 cup peanuts (or cashewsnut)
8 small dried red chillies, soaked, seeds removed, chopped (or alternatively fresh red chilli peppers, quantity as desired)
1 slice peeled fresh ginger, chopped
4 cloves garlic (minced)
3 tbsp of spring onions (scallions), chopped
vegetable oil for stir-frying
Marinade:
1 tbsp soy sauce
1 1/2 tbsp cornstarch, mixed with 1 1/2 tbsp water
Seasoning:
2 tbsp soy sauce
1 tbsp chinese rice wine vinegar (or shaoxing wine, Westernized version call for dry sherry)
1 tsp granulated sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
Method:
1. Combine the bite-sized chicken with the marinade ingredients, then adding the cornstarch in a bowl, toss to coat. The chicken left to marinade for 30 minutes.
2. Prepare the seasoning in a small bowl and set aside.
3. Stir-fry 1/2 cup of peanuts in a hot wok with vegetable oil until golden brown and crispy. Drain and set aside.
4. Chinese wok is heated on a high flame, until the wok is quite hot. A swish of the ladle spreads a couple of teaspoons of vegetable oil, then the chicken is flash fried in the hot oil to bring out the flavor (for 2-3 minutes until the chicken cubes no longer in pink color, but not so long that it loses its juices or tenderness). Remove chicken from the wok, drain and set aside.
5. Add 2 tbsp of vegetable oil in the wok. When the oil turn hot, add dried red chillies (or alternatively red chilli peppers) and stir-fry briefly until they turn dark red color. Then add the chopped ginger, minced garlic and the pre-fried chicken to the wok, stir constantly until aromatic. Then add the prepared seasoning to the wok, then stir until the gravy is thickened. Add in the peanuts and lastly spring onion. Serve hot, the dish goes well with piping hot rice.
Instead of deep-frying the chicken as called by recipe, I stir-fried the chicken in a wok, to cut down oil absorption. Some westernized version of kung pao chicken (more popular in US and Canada) have been customized to suit their tastebuds, by using vegetables (such as zucchini, red bell peppers, green bell peppers, celery, Chinese cabbage, water chestnuts, and carrots), sherry, hoisin sauce or oyster sauce. The tweak with suitable ingredients perhaps will come out with a delicious fusion of East-meet-West cuisine, making Kung Pao chicken a versatile relish.
The tangy aroma of peanuts and the earthy flavour of chicken, rounded up together with sweet, sour and spicy notes. This is the dish to satisfy our spurts of cravings and we gobbled it up!
I love Szechuan dishes (åå·è or å·è) for its bold flavour, with pungency and spiciness kick up the dish! Sichuan cooking features hot and numbing flavor, making it pretty alluring to my family's palate. Among other well-known Szechuan dishes are twice cooked pork, mapo tofu, spicy deep-fried chicken, bon bon chicken and many others which I can't wait to try out!
Here is my endeavor with legendary Kung Bao Chicken.
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces (cubed)
1/2 cup peanuts (or cashewsnut)
8 small dried red chillies, soaked, seeds removed, chopped (or alternatively fresh red chilli peppers, quantity as desired)
1 slice peeled fresh ginger, chopped
4 cloves garlic (minced)
3 tbsp of spring onions (scallions), chopped
vegetable oil for stir-frying
Marinade:
1 tbsp soy sauce
1 1/2 tbsp cornstarch, mixed with 1 1/2 tbsp water
Seasoning:
2 tbsp soy sauce
1 tbsp chinese rice wine vinegar (or shaoxing wine, Westernized version call for dry sherry)
1 tsp granulated sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
Method:
1. Combine the bite-sized chicken with the marinade ingredients, then adding the cornstarch in a bowl, toss to coat. The chicken left to marinade for 30 minutes.
2. Prepare the seasoning in a small bowl and set aside.
3. Stir-fry 1/2 cup of peanuts in a hot wok with vegetable oil until golden brown and crispy. Drain and set aside.
4. Chinese wok is heated on a high flame, until the wok is quite hot. A swish of the ladle spreads a couple of teaspoons of vegetable oil, then the chicken is flash fried in the hot oil to bring out the flavor (for 2-3 minutes until the chicken cubes no longer in pink color, but not so long that it loses its juices or tenderness). Remove chicken from the wok, drain and set aside.
5. Add 2 tbsp of vegetable oil in the wok. When the oil turn hot, add dried red chillies (or alternatively red chilli peppers) and stir-fry briefly until they turn dark red color. Then add the chopped ginger, minced garlic and the pre-fried chicken to the wok, stir constantly until aromatic. Then add the prepared seasoning to the wok, then stir until the gravy is thickened. Add in the peanuts and lastly spring onion. Serve hot, the dish goes well with piping hot rice.
A passionate home cook, a discerning wife and mother, also a webmaster for http://gladyskockhomeculinary.blogspot.com/ This blog features an easy Asian recipes encapsulating Chinese, India, Malay, Nyonya and Thai cuisines. If you wish to explore wonders of molecular gastronomy with Asian cuisines, please feel free to visit http://gladyskockhomeculinary.blogspot.com/
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