Rediscover the Classic! Try this Delicious and Spicy Kung Pao Chicken Recipe Today!

Ingredients:

250g-chicken breast                   50g-fried peanuts

1-egg                                          10g-green onion

10g-ginger                                 10g-garlic

8g-dried chili pepper                  5-peppercorns

30g-doubanjiang (buy from Chinese supermarket)

2g-salt                                        10g-light soy sauce

10g-dark soy sauce                    20g-cooking wine

20g-starch                                  3g-chicken powder

5g-black pepper                         10g-white sugar

5g-vinegar

Steps:

1. Cut the green onion, ginger and garlic into slices.

2. Choose fresh chicken breast and cut it into small 1 cm cubes. Add 5g of black pepper, 1 egg, 10g of cooking wine, and 20g of starch. Mix well and marinate for about 15 minutes.

3. Pour 20g of vegetable oil into the wok, heat up the oil over high heat until it reaches 70% hot (when there is a lot of smoke rising from the wok) and add the chicken cubes. Stir-fry over high heat until the color of the chicken turns white, and the meat is cooked. Then, remove the chicken from the wok and set it aside.

4. Clean the wok and put 15g of vegetable oil in it. Same way to heat over high heat until the oil reaches 70% hot. Add 8g of dried chili pepper, 30g of doubanjiang (sauce buy from Chinese supermarket), and the green onion, ginger and garlic slices. Stir-fry until fragrant, and continue to stir-fry for another 2 minutes.

5. Add 10g of cooking wine, 1g of salt, 5g of vinegar, 10g of white sugar, 3g of chicken powder, 10g of dark soy sauce, and 10g of light soy sauce to the wok. Stir-fry over high heat. Then, add the stir-fried chicken cubes and continue to stir-fry over high heat.

6. For the last step, pour 50g of fried peanuts into the wok and stir-fry evenly. Then, serve it in a plate. There you have it, a simple and delicious dish of Kung Pao chicken. Enjoy your meal!

Indian Chicken Curry Recipe: A Flavorful Delight of Spices and Aromas

Ingredient:

350ml clear chicken broth or vegetable broth, 1 medium onion, 2 cloves of garlic, 3 tablespoons of vegetable oil, 3 tablespoons of flour, 2 tablespoons of Indian Madras curry powder, 750g boneless and skinless chicken breast, 1 small bunch of fresh coriander, 2 tablespoons of seedless raisins, 25g sliced almonds, 1/2 lemon, 2 tablespoons of plain yogurt, 2 tablespoons of double cream, salt, and black pepper to taste.

Steps:

1.  Bring the clear chicken broth or vegetable broth to a boil. Peel and chop the onion and garlic cloves. Heat the vegetable oil in a large frying pan, add the onions and garlic and sauté for 5 minutes until softened.

2.  Mix the flour and curry powder in a large bowl. Cut the chicken breast into small pieces, about 2.5 cm cubes, and add them to the bowl. Mix until the chicken pieces are evenly coated with the curry flour. Pour the chicken and curry flour mixture into the pan and stir-fry for 3 minutes.

3. Wash the coriander and drain it, reserving a small amount for garnish. Chop the rest into one tablespoon of minced pieces. Add the minced coriander, seedless raisins, and hot chicken broth (or vegetable broth) to the chicken pieces and mix. Bring to a boil, then reduce the heat and simmer for 10 minutes.

4. Dry fry the almonds in an oil-free frying pan. Squeeze the lemon juice and set aside.

5. After the chicken pieces are cooked, remove them from heat and add the sliced almonds, lemon juice, yogurt, cream, salt, pepper, etc. Mix well over low heat for a while, but do not boil. Garnish with the reserved coriander and serve.

Tips

Golden fried onions are essential to making delicious curry, but be careful not to burn them, otherwise, they will become bitter. If you are afraid of burning them, you can lower the heat and cook the onions for a little longer. You can easily find various spices in most supermarkets, and the amount of salt needed should be adjusted according to your taste during cooking. 

Choosing a mild curry will make it suitable even for children, and Indian or Thai fragrant rice would be a good pairing.