Kung Pao Chicken. I lived in China for two years, and this recipe (with some important but minor changes) comes very close to the Kung Pao chicken that can be found in Beijing restaurants. Remove the chicken from the skillet. Kung Pao Chicken is a classic Chinese takeout with spicy chicken, peanuts, vegetables in a mouthwatering Kung Pao sauce.
Heat oil in large non-stick skillet or wok on medium heat. Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Kamu dapat membuat Kung Pao Chicken menggunakan 28 bahan dengan 4 langkah simpel. Berikut cara merealisasikannya.
Bahan-bahan yang perlu disediakan untuk membuat Kung Pao Chicken
- Siapkan 400 gr daging dada ayam fillet.
- Sediakan 1 buah jeruk nipis.
- Sediakan Bahan Marinasi.
- Dibutuhkan 3 sdm tepung tapioka.
- Dibutuhkan 1 sdm kecap asin.
- Dibutuhkan 1 sdt kecap ikan.
- Siapkan 1/2 sdt lada hitam bubuk.
- Sediakan Secukupnya garam.
- Sediakan Bahan Saus.
- Dibutuhkan 2 sdm saos tiram.
- Sediakan 2 sdm kecap asin.
- Sediakan 3 sdm saos sambal.
- Siapkan 2 sdm saos tomat.
- Dibutuhkan 1 sdm minyak wijen (saya skip).
- Dibutuhkan 2 sdm palm sugar/gula aren.
- Sediakan 1 sdt lada hitam bubuk.
- Sediakan 1 sdm cabe bubuk.
- Dibutuhkan 1 sdm air perasan lemon.
- Siapkan Bumbu-bumbu.
- Dibutuhkan 3 siung bawang putih, rajang halus.
- Dibutuhkan 1 siung bawang bombay, potong kotak.
- Sediakan 1 ruas jahe, geprek.
- Dibutuhkan 1 buah cabe besar, iris kasar.
- Dibutuhkan 2 btg daun bawang, iris kasar serong.
- Dibutuhkan 50 ml air.
- Siapkan 2 sdm minyak untuk menumis.
- Sediakan Bahan Tambahan.
- Siapkan Segenggam kacang tanah goreng.
Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubeschicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Provincesouth-western China and includes Sichuan peppercorns. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat.
instruksi membuat Kung Pao Chicken
- Siapkan semua bahan. Dada ayam yang sudah bersih lumuri dengan jeruk nipis, diamkan 15 menit, bilas. Potong-potong kotak dada ayam. Beri bumbu marinasi, aduk rata. Tutup rapat wadahnya, simpan 30 menit (saya simpan dalam kulkas)..
- Buat sausnya : campur semua bahan dalam mangkuk, aduk rata. Sisihkan sebentar. Goreng daging ayam sampai matang..
- Tumis bawang putih, jahe, dan sebagian bawang bombay sampai harum, masukkan daging ayam dan saus, aduk rata. Tambahkan air. Koreksi rasanya..
- Masukkan cabe besar dan sisa bawang bombay, aduk rata. Terakhir masukkan kacang tanah dan daun bawang, aduk sebentar saja. Matikan kompor, angkat. Siap disajikan dengan nasi hangat.
Kung pao chicken originated in Sichuan, although you can now find it all over China. The traditional version is a combinationchicken, peanuts, leeks, fried Sichuan peppercorns, and dried chiles, but the version that's become popular in Chinese-American restaurants (think: P. Chang's and Panda Express) is milder, and features a wider arrayvegetables — sometimes bell peppers and. Kung pao chicken, the popular Chinese takeout dishstir-fried chicken, peanuts and vegetables, is traditionally made with lotsspecialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike.
