Cara Memasak Kung Pao Chicken Untuk Pemula!

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 from the Sichuan province in China.

It is popular at Chinese takeouts or restaurants here in the United States. 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 cubes of chicken, peanuts, vegetables (traditionally Welsh onion only), and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. Cara membuatnya pun tidak susah, kawan-kawan dapat memasak Kung Pao Chicken hanya dengan menggunakan 15 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Kung Pao Chicken yuk!

Bahan Kung Pao Chicken

1. Dibutuhkan 300 gram fillet ayam.
2. Dibutuhkan 1 sdt merica.
3. Gunakan 1 sdt garam.
4. Siapkan 1 bawang bombay.
5. Dibutuhkan 3 siung bawang merah.
6. Dibutuhkan 4 siung bawang putih.
7. Sediakan 4 cm jahe.
8. Diperlukan 6 cabe merah kering.
9. Sediakan 2 sdm kecap manis.
10. Gunakan 2 sdm saus tiram.
11. Siapkan 1 sdm black vinegar.
12. Sediakan 2 sdm Szechuan pepper.
13. Diperlukan 1 sdt kaldu bubuk.
14. Dibutuhkan 1 sdm minyak sayur.
15. Siapkan 50 gram kacang mede atau bisa diganti dengan kacang yang lain.

Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. Combine chicken and cornstarch in small bowl.

Cara membuat Kung Pao Chicken

1. Potong ayam kecil kecil bentuk seperti kotak. Beri ayam dengan sedikit garam, merica dan perasan jeruk. Sisihkan.
2. Potong dadu bawang bombay dan cabe kering, Iris tipis bawang merah dan bawang putih. Cincang halus jahe.
3. Panaskan frypan, beri minyak sayur. Masukkan ayam. Aduk kira kira 1 menit, masukkan jahe yang sudah dicincang halus. Aduk rata hingga ayam berubah warna.
4. Masukkan potongan dan irisan bawang bombay, bawang merah dan bawang putih. Aduk rata.
5. Masukkan kecap manis, kecap asin, saus tiram, szechuan pepper dan dark vinegar. Aduk rata. Tambahkan kaldu bubuk, saus merica madu dan cabe kering. Aduk rata.
6. Tambahkan air sedikit. Aduk rata.Biarkan hingga meresap.
7. Sajikan dengan taburan kacang mede.

Heat oil in large non-stick skillet or wok on medium heat. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers. At certain restaurants that featured family-style cooking, I'd often see kung pao chicken on one out of every three tables. Traditional Kung Pao Chicken contains chicken, peanuts, and green onions.