![]() Want it spicier? Cut the dried chillies to smaller pieces. These peppers can be adjusted according to personal preference. You don’t have to use Sichuan dried chillies – any can work! In this recipe I use dried Asian Spur or Kashmiri red chilies (cili kering), the typical chillies I use for my dried chilli paste. The roasty, fiery kick of Kung Pao Chicken comes from the use of dried red chili peppers. Add cornstarch for a velvety texture and to help the searing process. My simple marinade of choice is a splash of soy sauce and ground pepper. I always marinate my chicken for at least 30 minutes, preferably overnight, to remove that ‘fishy chicken’ smell, but this can be optional for even quick cooking. The chicken is cut into bite-sized pieces, ensuring quick and even cooking. Tender and boneless chicken breasts are typically used in Kung Pao Chicken. ![]() Umami-rich Sauce: The savoury, umami, spicy sauce is a key highlight of Kung Pao Chicken that will make you reach for seconds and thirds!.Versatile Spice Level: The level of spiciness can be easily adjusted! Whether you enjoy a mild heat or crave an extra fiery kick, Kung Pao Chicken can be customised to satisfy your spice tolerance.The combination of salty, sweet, sour, and spicy flavours creates a harmonious balance that keeps taste buds tingling. Bursting with Flavour: Flavour explosion in every bite.Quick and Easy: This is one of my favourite weeknight favourites! Kung Pao Chicken is a versatile and speedy dish that can be prepared in a short amount of time without sacrificing on flavours.Why you will LOVE this Kung Pao Chicken recipe It combines tender chicken, peanuts, and a savoury sauce with a hint of spice – or lots of spice! Depending on your tolerance and preference. Kung Pao Chicken is a classic Chinese dish known for its bold flavours and fiery kick, and it has become a mainstay in Singapore and Malaysian zi char restaurants. ![]() It’s about time I get it updated with this easier (and tastier!) recipe! I’ve not made Kung Pao Chicken (gong bao chicken/gong bao ji) in a long time, and my recipe has changed from the original. The Easy Stir-Fry with a Kick: my new and improved Singapore Zi Char style Kung Pao Chicken recipe!
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