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Kung Pao Chicken Recipe

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"Kung Pao Chicken is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables and chili peppers."

Serves 1 | Prep Time 15 mins | Cook Time 35 mins

Why I Love This Recipe

Kung Pao chicken (Chinese: 宮保雞丁; pinyin: Gōngbǎo jīdīng; Wade–Giles: Kung¹-pao³ Chi¹-ting¹), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan province of south-western China and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. I like this dish because of its sweet and spicy flavours that attracts me which matches well with my food taste. It means to me like a "Palace Guardian" which guards the old China palace very loyal to the emperor animal.

Ingredients You'll Need

- Chicken breast

- Bell pepper

- Onion

- Garlic

- Soy sauce

- Rice vinegar

- Honey

- Cornstarch

- Olive oil

- Red chili flakes

- Salt

- Black pepper

- Dried pink chili peppers

- Roasted peanuts


1. In a mixing bowl, integrate 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, 1 tsp red chili flakes, 1 tsp dried pink chili peppers, and a pinch of salt and black pepper. Mix properly till the cornstarch is fully dissolved.

2. Slice the bird breast into chunk-sized pieces and add it to the marinade. Mix nicely and permit it marinate for as a minimum 15 mins.

3. In a separate pan, heat 1 tbsp olive oil over medium-high warmness. Add sliced bell peppers and onions to the pan and cook for three-4 minutes till they begin to melt.

4. Add the marinated chook to the pan and prepare dinner for five-6 minutes till it's miles absolutely cooked and barely browned.

5. Crush 2 cloves of garlic and add them to the pan. Cook for a further 1-2 minutes.

6. Pour the ultimate marinade over the bird and vegetables within the pan. Let it simmer for 2-3 minutes till the sauce thickens.

7. Add 1/four cup of roasted peanuts to the pan and stir to combine.

8. Remove from warmth and serve warm over a bed of white rice.

Enjoy your home made Kung Pao Chicken with the perfect stability of candy, salty, and spicy flavors!

Pairs Well With

Roasted Peanuts and Vegetables.

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