Spicy Chinese Chicken. Rating: Unrated Be the first to rate & review! This one-pot dinner gets a kick from sambal oelek, a spicy chili paste popular in Southeast Asia. Look for it in the Asian section in larger supermarkets..
Combine marinade ingredients in a bowl, add the chopped chicken. Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. You can cook Spicy Chinese Chicken using 18 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Spicy Chinese Chicken
- Prepare 4 of boneless chicken breasts diced – bite size.
- You need 1 of big carrot – chopped.
- You need 1/2 of zucchini – chopped.
- You need 1 of bell or spicy pepper – chopped.
- Prepare 1 cup of of fresh sliced mushrooms.
- It’s 2 of green onions finely diced.
- It’s 2 small of shallots chopped.
- It’s 3 tbsp of of white wine.
- You need 5 tbsp of of soy sauce.
- You need 1 of to 3 tablespoons of Thai Sriracha hot sauce depending on how hot you want it.
- You need 2 tbsp of of white vinegar.
- It’s 3 tbsp of of cornstarch dissolved in 1/4 cup of water.
- You need 2 tbsp of of brown sugar.
- You need 2 tsp of of crushed garlic.
- Prepare 1 cup of of cashews or peanuts.
- It’s 4 tbsp of of sesame oil.
- You need dash of of ground black pepper for seasoning.
- You need dash of of salt for seasoning.
Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). My chicken was sticky, sweet and spicy just the way it was supposed to be. Kung Pao Chicken is from the Sichuan province in China.
Spicy Chinese Chicken instructions
- Marinade for the Chicken – In a small bowl combine: 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of the cornstarch mix and mix well together. – Place diced chicken in a large bowl and add the marinade. Mix well – Cover and refrigerate while preparing the veggies.
- – In a small bowl combine: 2 tablespoons of wine, 2 tablespoons of soy sauce,2 tablespoons of sesame oil, 2 tablespoons of the cornstarch mix, the thai hot sauce, vinegar, sugar, and the garlic. Set aside..
- – Remove chicken from marinade and stir fry in a large skillet on medium heat until cooked and juices are clear. Set aside.
- – Stir fry the green onions and shallots with a dash of sesame oil. Add the carrots and a dash of soy sauce and stir fry for a couple of minutes. – Add the zucchini and peppers and stir fry for a minute then add the mushrooms and cook for one more minute..
- – Add the sauce mix and stir for 30 seconds. – Mix in the chicken and let it simmer as the sauce thickens. – Add water slowly if the sauce is too thick.
- – Season with black pepper and salt. Be careful with the salt as the soy sauce is already salty enough. – Throw in the cashews or peanuts right before removing from heat..
- – To have the full experience, serve with fried rice or noodles (will post recipes soon!) Enjoy!!!.
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. This is a spicy chicken dish with a mouthwatering Kung Pao Sauce. It is popular at Chinese takeouts or restaurants here in the United States. I first tasted this Xinjiang-style spicy chicken at a vendor stall outside the entrance of the wet market we frequented while living in Beijing. The gentleman sold his fried chicken by the pound, which was composed of all dark meat.