Experience the perfect blend of spicy, nutty, and savory flavors with this Kung Pao Chicken recipe, a classic Szechuan dish that will transport your taste buds straight to China. Each bite is a delightful explosion of textures and tastes, combining tender chicken, crunchy peanuts, and crisp vegetables in a tangy and slightly spicy sauce.
This recipe not only brings the authenticity of Szechuan cuisine into your kitchen but also offers a joyous cooking adventure. It’s a great way to introduce exotic flavors to your family dinners or impress guests at your next gathering. Follow this simple yet sophisticated recipe to create a dish that’s better than any restaurant’s offering, and enjoy the wonderful journey of homemade gourmet cooking.
Full Recipes:
Ingredients: For the Chicken:
300g chicken thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 tsp mirin (or any cooking wine)
1/2 egg white
1 tsp dark soy sauce
1 1/2 tbsp cornstarch
1/2 tbsp cooking oil
For the Stir-Fry:
2 tbsp cooking oil
10 dried chilies, cut into chunks (remove seeds for less heat)
3 cloves garlic, finely minced
5g ginger, finely minced
1/2 cup peanuts, toasted
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, cut into 1/2-inch pieces
1/2 tsp Sichuan peppercorn oil (optional)
For the Sauce:
1 tbsp sugar
1 1/2 tbsp vinegar
1 tbsp soy sauce
1 tbsp mirin (or any cooking wine)
1/2 tbsp oyster sauce
1/2 tsp chicken stock powder
1/2 tbsp cornstarch
3 tbsp water
1/2 tbsp Chinese chili bean paste
1/2 tsp dark soy sauce (for color)
Directions:
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