Kung Pao Chicken 宮保雞丁
One of the most popular Chinese Takeaway dishes, Sichuan spicy stir-fried dish with chicken, chilli and peanuts. Spicy, delicious and perfect with rice. Quick and simple that you can make in 30 minutes.
I noticed that many westerners like to order Kung Pao Chicken in Chinese restaurants and takeaway shops. In Hong Kong, people also like it, but is not as popular as in the west. So Mr P always ask me if I can make this dish, well, it is so much easier than you think and at the end I got a great compliment from him.
The most important ingredients for Kung Pao chicken is the dried chilli peppers and the pepper corn, it give the hot and numbing flavour. Simply stir-fry the chilli and pepper corn, to let the flavour release, this is the trick. You can make it in 30 minutes and is perfect for week night meal. Come on, you don’t need those takeaway while you can make it at home!
這個非常受歡迎的經典四川家常菜，充滿麻辣香，夠勁度又夠香，雞肉沾滿濃濃醬汁，超級美味又下飯！
西方人也十分喜歡這道菜，在西方國家的中國酒樓及外賣店，這個是最受歡迎的菜式之一。
做法超容易，新手不敗，30分鐘就做到，宴客的好菜式。自己做可加減辣/咸度，美味又下飯，必定要試喔！
Cut the chicken thingh or breasts into cube, then marinate it for 30 minutes.
雞肉切丁（像手指頭般大），用醃料醃30分鐘。先將青蔥切段，薑片切絲，蒜頭切片，辣椒乾切半及去籽。將調味料拌勻備用。
Heat oil in hot wok, cook the chicken until fully cooked. Then place on a plate and set aside. Then add dried chilli pepper, pepper corn and chilli powder cook for a minute, to let the flavour release.
熱鑊後下油，先煎雞肉至全熟，盛起備用。然後下辣椒乾，辣椒粉及花椒粒，炒一分鐘，令辣味散發。
Then add garlic, ginger and spring onion, stir-fry for a minute. Add chicken and all the seasoning and mix well. Finally add in peanuts, stire well and it is done!
再下蔥段，薑絲及蒜片，再炒一分鐘，下所有調味料及雞，快炒均勻，最後下花生拌勻即成！
- 300 gram chicken breast or thigh, cubed
- 20 gram chilli pepper
- 1 teaspoon chilli powder
- 1 teaspoon pepper corn
- 2 spring onion, cut into 2-inch
- 3 cloves garlic, thinnly sliced
- 3 slices ginger, thinnly sliced
- peanuts
- 1 tablspoon soy sauce
- 1 teapsoon cooking wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 teaspoon corn starch
- 1 teaspoon cooking wine
- 材料：
- 雞胸或雞腿肉300克
- 辣椒乾20克
- 蔥2條
- 蒜頭3瓣
- 薑3片
- 花椒粒1茶匙
- 辣椒粉1茶匙
- 熟花生少許
- 醃料：
- 生抽1湯匙
- 米酒1茶匙
- 糖1茶匙
- 生粉/粟粉1茶匙
- 麻油1茶匙
- 調味料：
- 生抽2湯匙
- 米油1湯匙
- 白醋1茶匙
- 糖1茶匙
- 生粉/粟粉1茶匙
- Cut the chicken thingh or breasts into cube, then marinate it for 30 minutes.
- Heat oil in hot wok, cook the chicken until fully cooked. Then place on a plate and set aside. Then add dried chilli pepper, pepper corn and chilli powder cook for a minute, to let the flavour release.
- Then add garlic, ginger and spring onion, stir-fry for a minute. Add chicken and all the seasoning and mix well. Finally add in peanuts, stire well and it is done!
Based on 1 Review(s)My New Cookbook
