Easiest Way to Make Favorite Kung Po Chicken In Szechuan Style
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Homemade Kung Po Chicken In Szechuan Style. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kung Po Chicken In Szechuan Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kung Po Chicken In Szechuan Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kung Po Chicken In Szechuan Style is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kung Po Chicken In Szechuan Style estimated approx 1 hour.
To get started with this particular recipe, we must first prepare a few components. You can cook Kung Po Chicken In Szechuan Style using 14 ingredients and 9 steps. Here is how you cook it.
MY VERSION
KUNG PO CHICKEN
THE REAL SZE CHUAN STYLE
INSPIRED BY KYLIE KING
LOVING IT
Ingredients and spices that need to be Get to make Kung Po Chicken In Szechuan Style:
- MARINATE CHICKEN
- 2 tbsp cornstarch
- 4 cup dice chicken thigh
- 2 tbsp shao xing rice wine
- SAUCE
- 2 tbsp light soy sauce
- 1 1/2 tbsp Shao xing rice wine
- 2 thumb size slice fine ginger strip
- 1 tbsp Brown sugar
- 1 cup unsalted peanut
- 10 dry red chili
- 4 tbsp oil
- SZECHUAN PEPPERCORN SALT
- 1 tsp szechuan peppercorn salt pls refer to my recipe ( optional )
Instructions to make Kung Po Chicken In Szechuan Style
- FOR THE SZECHUAN PEPPERCORN SALT PLEASE VIEW THE ATTACHMENT BELOW
https://cookpad.com/us/recipes/365283-szechuan-peppercorn-salt - Marinate chicken with cornstarch and shao xing rice wine for minimum 20 to 60 minute
- Then in low heat add 4 top of oil and dry red chili for 2 minute till dry red chili almost turning dark colour
- remove dry chili and drain on paper towel then set a side
- with the same oil stir fry the marinated chicken for 4 minute till meat are cooked and no longer pink
- add slice ginger and drain red chili and mix well for 30 second
- add brown sugar with peanut and mix well for 30 second
- add sauce and stir fry for another 1 minute then off heat and,serve top with szhechuan pepper salt
- BELOW ARE FEW OF MY KUNG PO RECIPE,I AM GLAD TO SHARE WITH YOU
https://cookpad.com/us/recipes/355440-kung-po-roasted-duck
https://cookpad.com/us/recipes/361444-kung-po-fish-fillet
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