Cara Membuat Kung Pao Chicken Legit dan Nikmat!

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. Kung Pao Chicken is from the Sichuan province in China. 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.

Remove the chicken from the skillet. 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. Kamu dapat membuat Kung Pao Chicken hanya dengan menggunakan 23 bahan dan 9 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin Kung Pao Chicken yuk!

Bahan Kung Pao Chicken

1. Dibutuhkan 400 gram ayam dada filet (potong kotak).
2. Sediakan Bumbu Rendaman Ayam.
3. Sediakan 1,5 sdm kecap asin.
4. Gunakan 1 siung bawang putih.
5. Sediakan 1,5 sdm tepung maizena.
6. Diperlukan 1 butir putih telur (saya skip).
7. Dibutuhkan Bumbu Saos2an.
8. Dibutuhkan 1,5 sdm kecap asin.
9. Sediakan 1 siung bawang putih.
10. Siapkan 1,5 sdm tepung maizena.
11. Sediakan 1 butir putih telur (saya skip).
12. Gunakan 4 siung bawang putih, Cincang halus.
13. Siapkan 3 cm jahe, parut.
14. Gunakan Bumbu Tumis.
15. Siapkan 5 buah cabe kering.
16. Gunakan 1,5 sdt sezchuan pepper tumbuk kasar.
17. Gunakan 1/2 buah paprika hijau dan merah (saya 2 buah cabe merah besar dan cabai hijau besar).
18. Dibutuhkan 1 buah bawang bombay, iris agak besar.
19. Gunakan 25 gram kacang goreng, boleh mete/ kacang tanah (better kacang mete).
20. Sediakan Secukupnya minyak goreng untuk menggoreng dan menumis.
21. Siapkan 1,5 sdt minyak wijen.
22. Siapkan secukupnya garam merica.
23. Gunakan 1 batang daun dawang, iris tipis.

Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make Kung Pao Chicken better than Chinese take out right at home!

Langkah-langkah memasak Kung Pao Chicken

1. Campur bahan perendam (marinasi) dgn daging ayam, aduk rata. Tambakan maizena. Aduk rata kembali. Sisihkan..
2. Dalam wadah lain, campur semua bahan saus kung pao. Sisihkan..
3. Panaskan wajan dan minyak, goreng ayam yg telah dimarinasi hingga matang kecoklatan. Matikan api. Angkat dan tiriskan ayam. Sisihkan..
4. Cuci bersih cabai kering, kemudian rendam dalam air garam, potong 1cm.
5. Ambil sedikit minyak bekas menggoreng ayam tadi dan minyak wijen, kemudian tumis bawang putih dan jahe parut hingga harum. Tambahkan cabe kering, Sezchuan pepper, sebagian bawang bombay, dan paprika (saya cabe merah besar), aduk rata..
6. Masukkan ayam kemudian saus kung pao dan merica. Aduk rata, masukkan sebagian daun Bawang, aduk2..
7. Koreksi rasa dengan menambahkan garam/gula. Aduk merata.
8. Tambahkan bawang bombay, irisan daun bawang dan kacang goreng. Aduk 1 menit hingga tercampur rata. Matikan api..
9. Siap disajikan. Selamat mencoba. 😊.

With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe. 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. 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.