Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Spicy Chinese Chicken. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Spicy Chinese Chicken Recipe. Rating: Unrated Be the first to rate & review! This one-pot dinner gets a kick from sambal oelek, a spicy chili paste popular in Southeast Asia.
You can have Spicy Chinese Chicken using 18 ingredients and 7 steps. Here is how you cook that.
Ingredients of Spicy Chinese Chicken
Make ready 4 of boneless chicken breasts diced - bite size.
It’s 1 of big carrot - chopped.
Prepare 1/2 of zucchini - chopped.
Make ready 1 of bell or spicy pepper - chopped.
It’s 1 cup of of fresh sliced mushrooms.
You need 2 of green onions finely diced.
Make ready 2 small of shallots chopped.
It’s 3 tbsp of of white wine.
You need 5 tbsp of of soy sauce.
It’s 1 of to 3 tablespoons of Thai Sriracha hot sauce depending on how hot you want it.
It’s 2 tbsp of of white vinegar.
You need 3 tbsp of of cornstarch dissolved in 1/4 cup of water.
You need 2 tbsp of of brown sugar.
Make ready 2 tsp of of crushed garlic.
It’s 1 cup of of cashews or peanuts.
You need 4 tbsp of of sesame oil.
It’s dash of of ground black pepper for seasoning.
It’s dash of of salt for seasoning.
The Chinese name is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken.This is a spicy chicken dish with a mouthwatering Kung Pao Sauce.It is popular at Chinese takeouts or restaurants here in the United States.Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer.
Spicy Chinese Chicken instructions
Marinade for the Chicken
In a small bowl combine: 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of the cornstarch mix and mix well together.
Place diced chicken in a large bowl and add the marinade. Mix well
Cover and refrigerate while preparing the veggies.
In a small bowl combine: 2 tablespoons of wine, 2 tablespoons of soy sauce,2 tablespoons of sesame oil, 2 tablespoons of the cornstarch mix, the thai hot sauce, vinegar, sugar, and the garlic. Set aside..
Remove chicken from marinade and stir fry in a large skillet on medium heat until cooked and juices are clear. Set aside.
Stir fry the green onions and shallots with a dash of sesame oil. Add the carrots and a dash of soy sauce and stir fry for a couple of minutes.
Add the zucchini and peppers and stir fry for a minute then add the mushrooms and cook for one more minute..
Add the sauce mix and stir for 30 seconds.
Mix in the chicken and let it simmer as the sauce thickens.
Add water slowly if the sauce is too thick.
Season with black pepper and salt. Be careful with the salt as the soy sauce is already salty enough.
Throw in the cashews or peanuts right before removing from heat..
To have the full experience, serve with fried rice or noodles (will post recipes soon!) Enjoy!!!.
Add the Szechuan peppercorn and dried red chilies.Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway.Kung Pao Chicken is from the Sichuan province in China.
For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce).My chicken was sticky, sweet and spicy just the way it was supposed to be.Traditionally, Chinese chefs wrap the chicken with lotus leaves and sear it in clay, then bake it for a few hours.Lotus leaves add a special fragrance to the chicken and the clay sears all the flavors and juices into the meat.This recipe is an easy version of beggar's chicken and it doesn't require clay or lotus leaves.
