Let’s get started with some Kung pao chicken recipe
Now to be very honest Kung pao chicken never gained a lot of popularity in India. Although a lot of other variations of stir fry chicken like chicken Manchurian or chilli chicken gained a huge amount of popularity if we talk about Indian street food. The main reason behind Kung pao chicken not gaining popularity in India can be its sweet taste. We all very well know that the Indian palette prefers spicy food. Kung pao chicken doesn’t fall under that category because it is spicy although at the same time it is sweet.
There are few very out of the box ingredients that go in this recipe. And by out-of-the-box I mean ingredients that do not generally go in spicy food. Two such ingredients are honey and peanuts. These two ingredients give Kung pao chicken a very different taste than other stir-fries that you might have come across.
So let’s get started with the different components of this recipe.
So I always say one thing about cooking chicken for any recipe. That is basically to buy the chicken one day prior to cooking it. The main reason behind that is basically to give the chicken enough time to relax in the fridge. So that the muscles loosen up a little and when we cook it they don’t dry out and stay very tender and juicy.
For preparing the chicken in this recipe I have done something different here. And trust me this might change your life. I used some corn flakes powder to coat the chicken and it came crispier than ever after deep frying it. So what you have to do is after keeping the chicken in the fridge for a day. Marinate chicken with some soya sauce, lemon juice, salt, pepper, and some ginger garlic paste.
Marinate chicken for at least an hour and then it’s time to coat the chicken. So usually, you might be having corn flakes at home. You have to do is just take cornflakes in a mixer grinder jar and grind it until a fine powder is formed. Now add some refined flour, one egg, and a handful of cornflakes powder to the marinated chicken. Make sure you mix it properly until corn flakes powder and refined flour coats all the chicken that you have
And now just fry it until golden brown in colour. And you will get the crispiest chicken you have ever come across for any stir fry chicken.
There are not a lot of major components to Kung Pao Chicken. But the chicken and the sauce are two major components. So for the sauce, you need ingredients like soya sauce, vinegar, some cooking wine, dark soy sauce, sugar, and cornstarch. That was the basic sauce. I also added some tomato ketchup and green chilli sauce to intensify the flavour of the sauce. Now while you are preparing everything just make sure you mix all of this and make a homogenous mixture. So that while you are cooking you don’t have to put everything separately and you save a lot of time.
The Stir Fry
Stir-frying is a Chinese cooking technique that is used and 60 to 70% of their dishes and it is mainly because that gives amazing results. So the first thing you have to do is get all your ingredients prepared. Basically I mean you have to do all the cutting, chopping, make the sauce in advance so that when you assemble everything it’s much easier for you.
So for stir-frying, you need ingredients like some vegetable oil, garlic, ginger, dried Red chillies, spring onions, peanuts, capsicum and some honey.
I always say this about Chinese cooking that if you don’t have the right equipment you will not get the same restaurant-style Chinese food. And by the right equipment, I mean two main things. The first one being a Chinese wok and the second one is a high-pressure b.urner
Trust me in Chinese cooking these two pieces of equipment are more important than any other ingredient that you are using for this Kung Pao Chicken. Because at the end of the day it is a stir fry and stirs fry has to be done on very high flame and has to be done in a Chinese wok otherwise you will not get the smoky flavour that stir-fries are famous for. I guess I have established how important a Chinese work is and even the high-pressure burner, please if you don’t have one or if you don’t own one. They are not very costly, get yourself Chinese wok, it’s a long time investment and it will help you out with all your Chinese cooking throughout your life.