![]() ![]() Sauce: In the meantime, whisk together the chicken stock, soy sauce, brown sugar, Shaoxing wine, black vinegar, and cornstarch in a medium-sized bowl until mixed and smooth.Keep it uncovered and in the refrigerator for 20 to 30 minutes. Add the cubed chicken to a large bowl with an egg white, soy sauce, Shaoxing wine, corn starch, and salt and pepper and thoroughly mix until combined.Corn Starch – This will help thicken up the sauce and provide a gentle coating on the chicken for stir-frying.Nuts – You can use either peanuts or cashews in this dish.You can also use water or vegetable stock. Stock – Chicken stock is what is needed.Sugar – I think brown sugar is best for this recipe, but regular granulated sugar can be used.Ginger – I like to slice It thinly, but you can also finely mince it.Garlic – Either finely minced or very thinly sliced.For a substitute, use 1 teaspoon of ground black pepper and ½ teaspoon of whole crushed coriander seeds. Pepper – Sichuan peppercorns are what is traditionally used.You can also use a chili de arbol if you cannot find any Sichuan peppers. Chiles – Sichuan chiles are the common chili to use.Vinegar – Black vinegar should be used, but you can substitute it with distilled white vinegar or rice wine vinegar.Wine – You can use Shaoxing, mirin, or rice wine.Eggs – 2 large eggs will work for this recipe.However, you can use de-boned and skinless thighs or drums. Chicken – Classically boneless skinless chicken breasts are used.Whatever the exact story is, this palace guardian, Gungbao, would eventually turn into kung pao, which is the dish we know today. This dish was created by a man named Ding Baozhen, who served as the governor of the Sichuan province and was later given the title Gong Bao, which is someone who helps protect the prince and translates to “palace guardian.” There are several stories about how this dish came to be, from him showing gratitude to a family for saving him as a child, to Ding supposedly loving to cook, then finally to Ding having personal chefs create dishes based on his preferences. The dish can also be served with shrimp or vegetables and is commonly served with cooked long-grain rice. Kung Pao chicken is a classic Sichuan recipe consisting of marinated and stir-fried chicken in a zesty sweet and sour sauce that is garnished with green onions and fried peanuts. If you do, too, then check out my Thai Drunken Noodles or Mongolian Beef. We love quick Asian-Inspired weeknight meals that are jam-packed with flavor. The balance of flavors in this is perfect, and it will quickly become one of your new favorite quick-to-prepare dishes. This delicious Kung Pao Chicken recipe with stir-fried chicken in a spicy sour-sweet sauce with chiles and peanuts is better than takeout. ![]()
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