Kung Pao Chicken (simple version). I lived in China for two years, and this recipe (with some important but minor changes) comes very close to the Kung Pao chicken that can be found in Beijing restaurants. It's also a popular Chinese takeout dish in the U. This kung pao chicken recipe is my version of the Chinese-American takeout dish: cubed chicken tossed in a thick, sweet and slightly spicy sauce with veggies, nuts, and served over perfectly.
This easy version is perfect for weeknight cravings and ready in less time than delivery! Kung Pao Chicken is a popular Chinese take out, and it's no surprise! Loaded with spicy chicken, peanuts, vegetables in a delicious Kung Pao sauce. You can cook Kung Pao Chicken (simple version) using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Kung Pao Chicken (simple version)
- You need 1 of chicken breast (cut diced).
- You need 5 of red dried chillies (soaked).
- It’s 5 tbsp of cooking oil.
- You need of Shaoxing wine.
- You need of Cashew nuts.
- You need of 🔸Marinated.
- It’s 5 tbsp of sweet soy sauce.
- You need 5 tbsp of soy sauce.
- You need 2 tsp of salt.
- It’s 2 tsp of sugar.
- Prepare 1 tsp of white pepper powder.
- Prepare 2 cloves of garlic (finely chopped).
This easy, homemade Kung Pao Chicken recipe is just as good, if not better! Plus it's healthier and lower in calories. In the same pan, add remaining oil, bell pepper, green onions, and broccoli and toss. Serve kung pao chicken and veggies over brown.
Kung Pao Chicken (simple version) instructions
- Cut diced the chicken, and boil the dried chillies.
- Marinate chicken with sweet soy sauce, soy sauce, salt, pepper, and sugar, and minced garlic for an hour..
- Heat the oil in a wok, and sauteed the marinated chicken and red dried chillies and add shaoxing wine until it gets firm and dry. Then put aside..
- Heat the leftover marinated sauce in the wok until it's thickened..
- Put the chicken on the serving plate, pour the sauce, and last sprinkle with cashew nuts..
- NB: I only soak 3 chillies and the other 2 directedly into the wok. And i used salted roasted cashew nuts..
Kung Pao chicken is so popular here in the U. S., it'd be tempting to assume that it's a Chinese-American dish, but in fact this spicy Chinese chicken stir-fry is an authentic Sichuan dish. How Do You Make Kung Pao Chicken. This is a stir-fry chicken dish in a work or skillet. First, you cook the ginger and garlic with heated oil, then you add the dried red chilies to bring out the spiciness.