Kung Pao Chicken Recipe

Kung Pao Chicken Menu is a dish originating from China, precisely from the Sichuan region which is famous for its taste of spicy cuisine. Cooking Kung Pao Chicken is very easy and you can freely mix herbs that suit your taste.

Saute the chicken until it's not overcooked, to avoid the chicken being hard and the savory flavor is gone. For cashews, other alternatives can use fried peanuts.

Ingredients :

  • 500 grams of chicken breast fillets, diced
  • 1 lemon, squeeze the water
  • 1 tablespoon of soy sauce
  • ½ teaspoon pepper powder
  • 1 tablespoon of arak / ang ciu
  • 1 tbsp. Winyak sesame
  • 3 garlic cloves, finely chopped
  • 5 dried red chilies
  • 1 paprika
  • cashews or peanuts, roasted

Sauce :

  • 1 tablespoon oyster sauce
  • 1 tablespoon of arak / ang ciu
  • 1 tablespoon of sesame oil
  • 1 tsp vinegar
  • 1 tsp honey
  • 1 tsp sugar
  • ½ teaspoon chili powder
  • 200 ml of water
  • 1 tbsp cornstarch dissolve with 1 tbsp water

How to make :

  1. Soak the chicken in a mixture of lime juice, soy sauce, pepper powder, cooking wine and sesame oil. Stir until well blended and put in the refrigerator for 30 minutes until the seasoning permeates.
  2. Slice dried red chili peppers and peppers
  3. Heat a little oil and cook the chicken briefly until it changes color and cooks about 80%. Lift and set aside
  4. Heat a little oil, saute garlic until fragrant. Add slices of dried red chili and paprika.
  5. Add oyster sauce, cooking wine, sesame oil, vinegar, honey, sugar, chili powder and water, mix well then add the cornstarch solution. Cook for a while until boiling
  6. Add the chicken and beans to the sauce and stir well. Cook until the sauce thickens. Lift and serve

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