Sichuan Spicy Kungpao Chicken 宫保鸡丁 | Quick and Easy Recipe

Make an easy yet authentic version of this Sichuan dish, featuring tender chicken in a sweet and spicy sauce.
🔎 See Full Recipe: www.insearchof...
🌶️ Key Sichuan Ingredients:
🥢 Facing Heaven Chili Pepper | amzn.to/3TliiLX
Don’t worry. Despite the vibrant and pointy appearance of these chili peppers, they aren’t actually too potent. You can generously use them to create a vibrant presentation, but the food won’t actually taste too spicy.
You’ll actually need to stir-fry the chili peppers first to bring out their flavor more (it’s a different story though if you chop them up; you’ll end up with something more like 辣子鸡, Chongqing chili pepper chicken!).
🥢 Red Sichuan Peppercorns | amzn.to/3AvxVrw
Did you know that there are two main types of Sichuan peppercorns? Red Sichuan peppercorns have a strong, toasty flavor and mild numbing effect, making them popular in stir-fried dishes like kungpao chicken and mapo tofu.
On the other hand, green Sichuan peppercorns will really numb your tongue! They also add a citrusy fragrance to soup dishes like Sichuan Boiled Fish (水煮鱼).
🥢 Valencia Peanuts | amzn.to/3AUW5gs
These peanuts are a common sight in Sichuan households. They have a sweet, milky flavor that makes them addicting to eat, even when just roasted plain. It’s also not uncommon to find as many as four peanuts in one shell! Sweet Valencia peanuts offer a pleasant contrast in spicy dishes.
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#ChineseFood #KungPaoChicken #SichuanFood

[@novembersky3749]

This recipe is easy to make , looking yum will make it soon thanks girl friend

[@noorskitchenconnection]

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍

[@CookBakeTaste]

Great recipe. Definitely worth a try 😊

[@xuwang2217]

你这手艺！

[@peaceloveforever88]

great recipe

[@majestic6303]

If I like a little bit gravy, how can I make that?

[@InSearchofLostFlavors]

You can make a cornstarch solution, which is a 1:1 ratio of cornstarch and water. Mix together 1 tsp cornstarch and 1 tsp water until fully dissolved. Once the chicken is almost done, add the cornstarch solution to the pan. Mix it in and stir-fry for about 1-2 minutes. Feel free to increase the amount of cornstarch solution if you like more gravy!

[@majestic6303]

@@InSearchofLostFlavors….thanks a lot for the explanation. Happy cooking.

[@tp8126]

i think hoisin sauce in gong bao's a bit questionable.

[@einundsiebenziger5488]

The recipe is lovely, but I can't watch you holding the knife like this, all the way back on the handle. Holding it all the way forward with index finger and thumb pinching the blade gives you much more control, that's why all trained chefs hold a knife this way. The food looks great, though.

[@ericfrazer4736]

are the peppers and peppercorns intended to be eaten? they're dry, hard, and barely give any flavor to the dish

[@InSearchofLostFlavors]

The dried red chile peppers aren't purposely eaten, but a lot of Sichuan people will usually eat the peppercorns!

[@LFUFMNX]

I made this yesterday. Because it doesn't have sugar and almost no vinegar it lacks sweet and sour flavors. I think it would be better for a diabetic and lower in calories without the sugar added though.