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Restaurant Style Kung Pao Chicken | Garlic fried rice

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Cooking with Nawaz
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Recipe Information

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Video-Specific Recipe

Kung Pao Chicken

Cultural Context

Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors and spicy kick. It combines the heat of Sichuan peppercorns with the crunch of peanuts, creating a delightful contrast. Traditionally, it is made with diced chicken, but variations can include other proteins or vegetables. This dish is often enjoyed in Chinese restaurants worldwide and is a staple in many households, celebrated for its balance of flavors and textures.

ChineseCNmain
45 min
medium
4 servings
Servings4
20 grams carrot
2 pieces green chili
50 grams green capsicum
250 grams chicken
white table salt
water

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

1

Prepare 20 grams of carrot and 2 pieces of green chili by chopping them finely.

2

Chop 50 grams of green capsicum.

3

Take 250 grams of chicken and mix it well with the chopped vegetables.

4

Heat to 160 degrees Celsius for 30 seconds.

5

Add the chicken and white table salt to the pan and mix thoroughly.

6

Add water as needed for cooking.

7

Cook the mixture until done and then serve it.

Cooking Techniques

stir-fried

Spice Level:

🌶️🌶️🌶️

Allergens

peanuts

Also Known As

Gong Bao Ji DingKung Pao Chicken Stir-Fry

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