Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kung pao chicken with fried egg rice. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
It is simple and comes together quickly. Plus the left overs are the best part. I can even make it into a meal plan with some white or fried rice. It makes for a complete meal with vegetables and rice as a side!
Kung Pao Chicken with Fried Egg Rice is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Kung Pao Chicken with Fried Egg Rice is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook kung pao chicken with fried egg rice using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kung Pao Chicken with Fried Egg Rice:
- Get 250 gms Chicken cubes
- Get 1/2 tsp Salt
- Get 1/2 tsp Black pepper
- Get 1/4 tsp White pepper
- Prepare 2 tbsp Corn flour
- Take 1 tbsp Garlic chopped
- Prepare 1 tsp ginger chopped
- Make ready 4-5 Red dry chillies
- Prepare 2 tbsp Peanuts
- Take 4 tbsp Oil
- Prepare For Sauce
- Prepare 1 cup warm water
- Make ready 1 Knorr cube
- Take 1 tbsp Hot sauce
- Take 1 tbsp Soya sauce
- Get 2 tbsp Oyster sauce
- Make ready 1 tsp Brown sugar
- Make ready 1 tsp Chilli flakes (optional)
- Make ready 1/2 tsp Crushed black pepper
- Prepare 1 tbsp Vinegar
- Prepare 2 tbsp Corn flour
- Make ready 1/2 cup Capsicum
- Get 1 small onion
- Get Spring onion(green part)
Typically the chicken is marinated and then fried in batches. Then the chicken is added to the sauce. To prepare the chicken for the oven, I seasoned it with rice vinegar, honey and tamari sauce. To give it a crispy coating, I added an egg white, olive or peanut oil and tapioca or arrowroot powder.
Steps to make Kung Pao Chicken with Fried Egg Rice:
- Marinate the chicken cube with salt, pepper, white pepper and corn flour and keep aside
- In a bowl add all the ingredients of the sauce mix and keep a side
- In a wok add 2 tbsp oil add chicken and cook till it tender, remove from the wok
- In a same wok add more 2 tbsp oil add chopped garlic,ginger, dry chillies and peanuts, saute a minute
- Add capsicum,onion and add the sauce, bring it a boil add cornflour (mix with little water)
- Then add cooked chicken and spring onion and cover the lid for 2 minutes and ready serve
- In last add spring onion and Serve with Egg Fried Rice
To prepare the chicken for the oven, I seasoned it with rice vinegar, honey and tamari sauce. To give it a crispy coating, I added an egg white, olive or peanut oil and tapioca or arrowroot powder. Kung pao chicken originated in Sichuan, although you can now find it all over China. The traditional version is a combination of chicken, peanuts, leeks, fried Sichuan peppercorns, and dried chiles, but the version that's become popular in Chinese-American restaurants (think: P. Chang's and Panda Express) is milder, and features a wider array of vegetables — sometimes bell peppers and.
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