Nǐ hǎo !! 这是一次为中国的食品再次Zhè shì yīcì wéi zhōngguó de shípǐn zàicì.我爱中国菜 .Wǒ ài zhōngguó cài..
Hi Everyone !! That is all I could write in Chinese to impress. But I can surely share an awesome chinese recipe I tried recently. Kung Pao chicken also known as Gong Bao or Kung Po, is a classic dish in Szechuan cuisine made with chicken, peanuts and peppers . Although the dish is found throughout China, there are regional variations that are typically less spicy than the Szechuan version. This recipe is my lip smacking version of the original dish.
![IMG_20140411_190136[1]](https://aromasandflavors.files.wordpress.com/2014/05/img_20140411_1901361.jpg)
This awesome dish could be eaten as a starter when left dry or as an accompaniment to rice or noodles if you add a little sauce to it. I like it both ways.
What you need first:
- 2 Chicken breasts cubed
- 2 tbsp. cornflour
- Salt to taste
- 1 tbsp. vinegar
- 1/4 tsp. Black pepper powder
- 1-2 tsp. Red chilli paste
- 1 egg white
Marinate the chicken with all the above ingredients for at least half an hour.Deep fry and keep aside.
What to do Next:
- 1/2 cup spring onion whites
- 1 cup chopped Bell peppers (yellow,red and green)
- 1 tsp. green chilli paste
- 1 tsp. red chilli paste
- 1 tsp. ginger garlic paste
- 2 tbsp. tomato ketchup
- 1/4 cup peanuts
In a wok, put some oil and saute peanuts. Add each of the ingredients one after the other. Saute well and add the fried chicken. At this stage, you can chose to take it off heat and serve as a starter.
If you want it a bit wet to go with rice or noodles, just add some cornflour dissolved in a little water and simmer for a couple of minutes. Serve hot.
再见和照顾 Zàijiàn hé zhàogù
![IMG_20140411_190022[1]](https://aromasandflavors.files.wordpress.com/2014/05/img_20140411_1900221.jpg)
Aromas and Flavors from my Kitchen 
You are right about the so many versions of this dish. I read somewhere that the original version used special fish sauce from Szechuan.
It was a “relatively new” Chinese dish, being created in the last dynasty and was named after one of its high-officers.
The Kung Pao chicken I see here in North Sumatra uses Cashew instead of peanut. I’m sure it is just the chef’s way to make this dish looks more expensive. 🙂
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Yes. China has a very rich heritage and culture. I am sure there is a beautiful story behind every tradition. I know i can never do justice to the original dish. That is why I just used the basics and made my own version of it.
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Your Kung Pao Chicken is very mouth-watering.
It looks nicer than my version which is very dark.
😀
I do not cook it often because it is not so popular in our family, Maybe everybody will like your version when I cook it for them. 🙂
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Oh! I am sure they will. Please do try. I skipped Ajinimoto for health reasons.
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I love this dish! Yours looks deeelish!! Will have to give it a try sometime. 😊
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Do try it. It is simple but yummy 🙂
And thanks for visiting. Have a nice day.
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Wow very tempting and easy to make thank you aromas I liked your all dishes
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You are most welcome. Thanks for visiting my blog 🙂
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Beautiful, beautiful, beautiful. This doesn’t look hard to make at all.
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Thankyou Thankyou Thankyou 🙂
It is really easy. Do try it ….
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Tempting attractive
And innovative
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Thank you 🙂
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Thanks for the “like!”
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Most welcome.
And thank you for visiting my blog and for the follow 🙂
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I’ll definitely have to try this sometime, my husband and I would love it, it looks delicious!!
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You must try it. You are definitely going to like it. Thanks for appreciating 🙂
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You are definitely gonna like it. You must try. Ty for stopping by my blog.:)
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I love kung pao chicken and in Singapore we use cashew nuts and dried chillies. There’s prawn version too. Your recipe looks delicious 😄
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Thank you dear ☺ I have never tried the prawn version. Sounds delicious. Thank you so much for stopping by and for all the appreciation and likes. Please do keep visiting ☺
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Looks so good! This is something I must try! Yummm
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Thank you ☺👍I’m sure you will love it.
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