KUNG PAO SHRIMP DING RECIPES

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Sichuan cuisine
Ingredients: 2 chicken legs ( , remove skin and cut into small cubes (around 150g to 200g)); ½ cup fried peanuts ( , you may use roasted peanuts or salt baked ones); 2 leek onion ( , only white part, cut into small section.); 6 ~8 dried chili peppers ( , change the amount according how hot you wish it to be); 3 tbsp. cooking oil; 1 tsp. whole Sichuan peppercorn ( , or you can use Sichuan peppercorn powder); 1 tbsp. Chinese chili oil; pinch of salt; a small pinch of salt; 2 tsp. dark soy sauce ( , for coloring); 1/2 tbsp. cooking wine; 2 tsp. cornstarch; 1 tbsp. water; ½ tbsp. dark soy sauce; 1 tbsp. light soy sauce; 1 tsp. a small pinch of salt; 1 inch ginger grated; 1 tbsp. chopped green onion; 2 garlic cloves ( , finely chopped); 2 tsp. cornstarch; 1 tbsp. vinegar; 2 tbsp. water; 2 tsp. sugar

More about "kung pao shrimp ding recipes"

AUTHENTIC KUNG PAO CHICKEN | CHINA SICHUAN FOOD

Authentic Kung Pao Chicken | China Sichuan Food image

One of the most famous Sichuan dish–kung pao chicken, made with chicken breast.

Provided by Elaine

Categories Main Course

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 23

Ingredients

2 chicken legs ( , remove skin and cut into small cubes (around 150g to 200g))
½ cup fried peanuts ( , you may use roasted peanuts or salt baked ones)
2 leek onion ( , only white part, cut into small section.)
6 ~8 dried chili peppers ( , change the amount according how hot you wish it to be)
3 tbsp. cooking oil
1 tsp. whole Sichuan peppercorn ( , or you can use Sichuan peppercorn powder)
1 tbsp. Chinese chili oil
pinch of salt
a small pinch of salt
2 tsp. dark soy sauce ( , for coloring)
1/2 tbsp. cooking wine
2 tsp. cornstarch
1 tbsp. water
½ tbsp. dark soy sauce
1 tbsp. light soy sauce
1 tsp. a small pinch of salt
1 inch ginger grated
1 tbsp. chopped green onion
2 garlic cloves ( , finely chopped)
2 tsp. cornstarch
1 tbsp. vinegar
2 tbsp. water
2 tsp. sugar

Steps:

Prepare a small bowl; add all the seasonings for the sauce together.
If you use chicken thigh: remove the bones by cutting a break on the top and then push the meat off with the help of a sharp knife.
Cut the meat into long strips and further into one bite size cubes. Transfer the chicken to a large bowl and marinating with salt, soy sauce, water, cooking wine and cornstarch.
Heat up oil in wok until hot, pour in cold oil and then heat until warm. Place the chicken cubes in and let them stay for 3-5 seconds until the starch begins gelatinization. Gently fry until all of the chicken cubes begin to change color.
Transfer the chicken cubes to the edges of the wok and empty the center. Add Sichuan peppercorn and dried chili pepper, fry until aromatic. Place in garlic, ginger and half of the scallion sections. Quickly fry to mix well.
Add the remaining onion sections and pour the sauce in (pre-stir the sauce just before using). At last mix in fried peanuts. Transfer out immediately as long as everything is well combined.

Nutrition Facts : Calories 635 kcal, CarbohydrateContent 34 g, ProteinContent 20 g, FatContent 48 g, SaturatedFatContent 6 g, CholesterolContent 39 mg, SodiumContent 1968 mg, FiberContent 8 g, SugarContent 10 g, ServingSize 1 serving

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Kung Pao chicken (Chinese: ????; pinyin: Gongbao jiding), 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.
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