Restaurant Style Kung Pao Chicken

Restaurant Style Kung Pao Chicken. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers. Kung Pao chicken (Chinese: 宫保鸡丁; pinyin: Gōngbǎo jīdīng), 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.

Kung Pao Chicken - The Daring Gourmet (Jim Stephens)

With very little prep, you can quickly whip up both the marinade and sauce needed and then sautee your chicken in just a few minutes! Why order take out when you can make it so easily at home? As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any.

The dish will end up with a slightly.

Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!

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Skip the takeout and make this quick and easy Kung Pao Chicken at home. And when I think of it, I cannot help but admit that mostly all the unplanned dishes turned This suggestion of Kung Pao chicken came from my better half which was little surprising initially as he is not too fond of Chinese style chicken made. Kung pao chicken exists both in the traditional Chinese repertoire and Americanized takeout menus alike.