KUNG PAO CHICKEN SPICY SWEET
Kung pao chicken meal from mainland China have a very delicious flavor, a blend of savory flavors, sweet and spicy blend in the preparation of this dish, so that it can be processed very pamper culinary connoisseurs.
originated from mainland China during the dynasty qing, there was an official in shandong province named (gong bao) who likes to tell the chef cooking sweet and spicy so when (gong bao) moved to shicuan he often invites guests to dine and ordered cook to add to chicken, dried chillies and peanuts, so be chicken kung pao.Berikut penjelannya
INGREDIENTS:
Chicken breast fillet (500 gr), diced
Peanut / cashew nuts (in moderation), toasted
Garlic (3 pieces), thinly sliced
Dried red chili (5 pieces)
Paprika (1 piece), cut to taste
Lemon (1 piece), take water juice
Sesame oil (1 tablespoon)
Soy sauce (1 tablespoon)
Pepper (1/2 teaspoon)
arak cook / ang ciu 1 tablespoon cooking (for Muslims could be eliminated this material)
SAUCE:
Water solution of 1 tablespoon cornstarch with flour (1 tablespoon)
Water (200 ml)
Oyster sauce (1 tablespoon)
1 tablespoon cooking wine (for Muslims of this material may be removed)
Chili powder (1/2 teaspoon)
Honey (1 teaspoon)
Vinegar (1 teaspoon)
Sugar (1 teaspoon)
Sesame oil (1 tablespoon)
HOW TO MAKE :
Prepare a container with a medium size and mix water soy sauce, lemon juice, wine cooking (this material may be removed for Muslims), pepper powder, and sesame oil, then soak the chicken in the mixture while stirring-roan until evenly, then set aside in a closet cooling for about 25-30 minutes to allow the flavors to infuse.
fried chicken briefly until maturity 75% and change color, remove and set aside. with medium size
cut into pieces and dried red chili peppers
Saute the garlic until fragrant with a little oil and then Enter pieces and dried red chili peppers.
Add the sesame oil, vinegar, oyster sauce, cooking wine (this material can be removed for Muslims), chili powder, honey, sugar, and water, while in the mix-roan until smooth and then pour the solution maizenadan flour cook briefly until boiling,
Then enter the chicken that has been fried and beans to the sauce while in aduk- stir until meratamasak until thickened and serve on a serving plate
Sweet spicy kung pao chicken ready to serve.
originated from mainland China during the dynasty qing, there was an official in shandong province named (gong bao) who likes to tell the chef cooking sweet and spicy so when (gong bao) moved to shicuan he often invites guests to dine and ordered cook to add to chicken, dried chillies and peanuts, so be chicken kung pao.Berikut penjelannya
INGREDIENTS:
Chicken breast fillet (500 gr), diced
Peanut / cashew nuts (in moderation), toasted
Garlic (3 pieces), thinly sliced
Dried red chili (5 pieces)
Paprika (1 piece), cut to taste
Lemon (1 piece), take water juice
Sesame oil (1 tablespoon)
Soy sauce (1 tablespoon)
Pepper (1/2 teaspoon)
arak cook / ang ciu 1 tablespoon cooking (for Muslims could be eliminated this material)
SAUCE:
Water solution of 1 tablespoon cornstarch with flour (1 tablespoon)
Water (200 ml)
Oyster sauce (1 tablespoon)
1 tablespoon cooking wine (for Muslims of this material may be removed)
Chili powder (1/2 teaspoon)
Honey (1 teaspoon)
Vinegar (1 teaspoon)
Sugar (1 teaspoon)
Sesame oil (1 tablespoon)
HOW TO MAKE :
Prepare a container with a medium size and mix water soy sauce, lemon juice, wine cooking (this material may be removed for Muslims), pepper powder, and sesame oil, then soak the chicken in the mixture while stirring-roan until evenly, then set aside in a closet cooling for about 25-30 minutes to allow the flavors to infuse.
fried chicken briefly until maturity 75% and change color, remove and set aside. with medium size
cut into pieces and dried red chili peppers
Saute the garlic until fragrant with a little oil and then Enter pieces and dried red chili peppers.
Add the sesame oil, vinegar, oyster sauce, cooking wine (this material can be removed for Muslims), chili powder, honey, sugar, and water, while in the mix-roan until smooth and then pour the solution maizenadan flour cook briefly until boiling,
Then enter the chicken that has been fried and beans to the sauce while in aduk- stir until meratamasak until thickened and serve on a serving plate
Sweet spicy kung pao chicken ready to serve.
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