Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Kung Pao sauce has a strong flavour that is sweet, sour, savoury and with the signature tingle of heat from Sichuan pepper. You can always sprinkle with more at the end if you want more spice. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165F. To make sure you don't get the chicken dish too spicy, add less red pepper flakes than called for initially. ![]() (This is NOT the time to check your email! -)) It gets mushy pretty quickly and is not as tasty (in my opinion).Ĭutting thick slices helps with this as well as watching your pan and the timing of the covered cooking. Let me know how hot you like yours in the comments below! More Tips It was still quite spicy, so I reduced the finished recipe down to one-half teaspoon or less depending on what your family likes. but then I realized - "Hey, this is hot stuff - that's probably way too much!"įortunately for me and my boys, I reduced it to only 1 teaspoon (one third of the mistaken original) in time before mixing it all together. To get kung pao chicken a classic Sichuan dish right, the chicken and scallions must be cut to roughly the size of the peanuts, so you get a little of. One fun side note: I actually added 1 whole tablespoon initially to the marinade. Plus, this ingredient is easy to add more or less to your family's liking. I decided using red pepper flakes was a very reasonable substitute. I really try to make all my recipes approachable for the average cook and not use exotic or difficult-to-find ingredients if possible. The original recipe for Panda Express kung pao chicken uses hot dried red peppers in the recipe, but I don't have any of these (or know where to get them easily). Add the dried red chili peppers and stir-fry for about 30 seconds until fragrant. Heat up the vegetable oil in a wok or a spacious frying pan on high heat. You will then add the remaining marinade liquid during the last 5 minutes of cooking. In a small bowl, prepare the sauce by combining soy sauce, Chinese black vinegar, Chinese wine, sugar, and cornstarch. This step will create a more flavorful base for your recipe. Make sure to marinate the chicken while the pan heats up. Plus, it's so quick to make - only 30 minutes from start to finish - you'll have it ready to serve before you would have gotten to the nearest restaurant (or have it delivered)! Tips for the Best Kung Pao Chicken It's more delicious (in my opinion), and, of course, it's cheaper to make at home. ![]() ![]() If you love Panda Express Kung Pao Chicken, then you'll really love this copycat recipe of mine.
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