Kung Pao Chicken2013-05-14
Kung Pao chicken (also called Kung Pow Chicken )is a Chinese dish which originated from the cuisine of Sichuan province.It is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.This version of the classic requires only a large skillet and everyday supermarket ingredients.In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content. It is an extremely popular Chinese dish in restaurants worldwide.The dish is believed to be named after Ding Baozhen, a late Qing Dynasty official, a one-time governor of Sichuan. His title was Gongbao (Kung-pao).
- Chicken Breast
- cooking wine, egg, starch
- onion, ginger, garlic, soy sauce, vinegar,sugar,cooking wine, salt,a little oyster sauce, corn starch.
- zanthoxylum(pepper of sichuan),spicy hot,red pepper.
- chili powder
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes.
Cut the chicken into cubes.Toss chicken with soy sauce, cooking wine, a little egg, starch , marinated for half an hour.
Three tablespoons of onion, ginger, garlic, soy sauce, vinegar 4 tablespoons , three teaspoons of sugar, a tablespoon of cooking wine, salt two teaspoons, a little oyster sauce, corn starch.
Heat oil in skillet over medium high heat .Fry zanthoxylum(pepper of sichuan),spicy hot,red pepper.
Add marinated chicken and chili powder. Stir-fry.
Stir-fry until chicken reaches desired doneness.