Kung Pao Chicken is a globally popular Chinese dish known for its unique spicy, sweet and sour taste and rich taste layers. Despite the rich flavor of this dish, in reality, even a novice culinary will be able to master the method of making this classic delicacy. Here are the detailed steps and tips to help beginners succeed in making authentic kung pao chicken.
Preparation of materials. To make a good kung pao chicken, you first need to prepare the following ingredients and seasonings::
Ingredients: 300g chicken breast, diced.
Peanuts 50 grams (cashews can also be substituted).
10 dried chilies, cut into pieces (quantity can be adjusted according to taste).
3 garlic cloves, minced.
Ginger in small pieces, finely chopped.
2 green onions, cut into sections.
Sauce ratio: 1 tablespoon light soy sauce.
1 2 tbsp dark soy sauce (to increase color).
1 4 teaspoons salt.
1 tablespoon of sugar.
1 tablespoon of white vinegar (the sourness of the vinegar is very important).
Water starch (1 tablespoon starch + 2 tablespoons water).
Essence of chicken or chicken stock powder 1 2 teaspoons (optional).
Sesame oil A few drops (Titian).
Stir-fry steps. 1.Chicken marinated.
Place the diced diced chicken in a bowl, add a pinch of salt, an appropriate amount of soy sauce and water starch and marinate for 20 minutes. This step is the secret to making the chicken more tender.
2.Prepare the sauce.
In a separate small bowl, combine the light soy sauce, dark soy sauce, salt, sugar, white vinegar, water starch and chicken bouillon and set aside.
3.Stir-fried peanuts.
Preheat the pan, no need to put oil, directly put the peanuts into the pot, stir-fry over medium-low heat until the surface is slightly golden, and you can put it out when you smell the fragrance.
4.Stir-fried diced chicken.
Heat oil in a pan and stir-fry the marinated chicken until the surface turns white. Since the water starch has been added, the chicken will be more tender when stir-fried. Stir-fry until browned, then set aside.
5.Stir-pop spices.
Leave the bottom oil in the pan, add the dried chilies, garlic cloves and ginger and stir-fry until fragrant.
6.Co-stir-fry.
Add the fried diced chicken to the pan and pour in the seasoned sauce and stir-fry quickly, so that each piece of chicken is evenly wrapped in the sauce.
7.Add the green onions and peanuts.
When the sauce is basically absorbed by the chicken, add the green onion and sautéed peanuts and stir-fry a few times to fully integrate all the ingredients.
8.Drop a few drops of sesame oil before removing from the pan.
Finally, add a few drops of sesame oil to enhance the fragrance before removing from the pan, then quickly turn off the heat and serve the diced Kung Pao chicken.
Although there are multiple steps in the production of Kung Pao Chicken, each step is not complicated. The key is to prepare all the ingredients and spices in advance and master the heat. In the process of stir-frying, maintaining the temperature in the pot so that the chicken and ingredients can be evenly heated, and mixing the sauce is the core of making Kung Pao Chicken.
With this detailed guide, even novice cooks will be able to try and succeed in making Kung Pao Chicken that is both authentic and delicious. This dish can be used as a delicious choice for home-cooked meals, as well as for parties and other occasions to surprise friends and family. Don't hold back just because you're a newbie, try it and make this classic a confident starting point on your culinary journey.