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See our newer and easier version of Kung Pao Chicken here: Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China. This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine. Refer to the ingredient list below or go to our webpage for easy reference: Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: Facebook Instagram @spicenpans Blog: Chat with us! info@ Thanks for watching! See you soon. ————- Are you trading online now? Click here to trade on Tiger Brokers and get free stocks! ------------------ Ingredients: ---------- Serves 4 Marinate for chicken 700g of chicken meat 1 tablespoon of oyster sauce 1 tablespoon of light soya sauce 2 teaspoons of cornflour or tapioca flour a generous dash of white pepper Gravy 1 cup of water 2 tablespoons of dark soya sauce 2 tablespoons of oyster sauce Other ingredients 3 cloves of garlic - minced 2 onions - quartered 3 pieces of chilli padi (optional) 20 pieces of dried chilli (soaked to rehydrated) 1 stalk of spring onion - cut into 1 inch long 4 slices of young ginger 2 teaspoons of sugar 1 teaspoon of Sichuan peppercorns 1 tablespoon of Chinese cooking wine or Huatiao wine 1 tablespoon of sesame seed oil 2 tablespoons of black vinegar
