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kung pao chicken

Kung Pao Chicken is a distinctive traditional Chinese dish that is beloved by many for its delicious flavor. As a person of Chinese descent, I will share the traditional recipe for Kung Pao Chicken passed down to me by my grandmother, allowing you to make a tastier version of Kung Pao Chicken at home than what you might find in Chinese takeout.

kung pao chicken

9 Reviews
Level: Medium
Yield: 3-4 servings
Total: 40 min
(includes chilling time)
Active: 25 min

INGREDIENTS

  • 500g chicken breast
  • 150g fried peanuts

DIRECTIONS

  1. Start by preparing all the ingredients.

  2. Wash the chicken breast thoroughly and cut it into small pieces.

  3. Prepare the marinade for the chicken breast: Add 1 teaspoon of salt.

  4. Add 1 teaspoon of Maggi Vegetable Bouillon.

  5. Add 1 teaspoon of Sichuan peppercorn powder.

  6. Add 1 egg white.

  7. Add a small amount of Maggi Chicken Stock (if you're unsure about the quantity, you can follow the image).

  8. Add 2 tablespoons of cornstarch.

  9. Mix everything well until evenly coated, and marinate for about 15 minutes.

  10. Next, cut 50g cucumber into chunks, 5g dried chili peppers into pieces, 15g scallions into segments, and mince 2 cloves of garlic. Set them aside for later use.

  11. Now, let's prepare the sauce: Start by preparing a large bowl and adding 2 tablespoons of granulated sugar.

  12. Add 2 tablespoons of cornstarch.

  13. Add 2 tablespoons of vinegar.

  14. Add 1/2 tablespoon of Maggi Original Seasoning Sauce.

  15. Add 1/2 tablespoon of Maggi First Extract Soy Sauce.

  16. Add 1/2 tablespoon of abalone sauce oyster sauce.

  17. Add 1/2 teaspoon of Maggi Vegetable Bouillon.

  18. Add 3 tablespoons of water. Stir everything together until well combined.

  19. Let's start cooking: Begin by deep-frying the chicken breast pieces until golden brown. Set them aside for later use.

  20. Deep-fry the peanuts until crispy. Set them aside for later use.

  21. In the same wok, leave an appropriate amount of oil. Add 2 tablespoons of Pixian Douban and stir-fry until fragrant.

  22. Add minced garlic, Sichuan peppercorns, and some scallion segments to the wok. Stir-fry until fragrant.

  23. After stir-frying the Pixian Douban until fragrant, add the chicken pieces and stir-fry until evenly coated.

  24. Add the cucumber.

  25. Pour in the prepared sauce and stir-fry until the sauce thickens.

  26. Just before serving, add the fried peanuts and dried chili pepper pieces. Stir-fry everything together.

  27. Your delicious Kung Pao Chicken, perfect for pairing with rice, is now ready to be served. Enjoy!

kung pao chicken URL: https://www.cookcoda.com/kung-pao-chicken/