But of course, you get what you paid for. But rarely have I come across fantastic Chinese take out here in Florida.ĭon’t get me wrong, I have been to some amazing Chinese sit down restaurants, but somehow I never get excited over the usual take out. Eight out ten times we reach out for those menus with the firing dragon. Check that your hoisin sauce brand is vegetarian too (most are, but it's best to be sure).ME ME ME! We all have those nights when we simply don’t feel like cooking and search for take out menus in the kitchen drawer. You could use quorn, mushrooms or tofu for a vegetarian alternative. Can you make a Vegetarian version of Kung Pao Chicken? Then defrost in the refrigerator overnight and reheat in the microwave until piping hot throughout (give it a good stir a couple of times when reheating). However, if you have leftovers, you can quickly cool, cover and freeze. I find it tastes better when made fresh, as the vegetables retain a nice crunch. Always check the label to ensure it's gluten free! Can I make it ahead? Yes, swap the soy sauce for tamari and the rice wine for a splash of sherry. If you like, you can snip the chillies a couple of times when they’re in the pan – so they release a bit of the heat into the dish, without you having to lose the functionality of your taste buds for the next 24 hours…. The last time I made this I left them, because they just looked so hot and scary!Ĭhris took a large bite of one, and I’ve never seen him down a pint of water so fast! Ha ha – and he generally likes his spicy food. The question from me to you is – do you eat the chillies? Or leave them on the side of your plate? Let us know in the comments below. I often do this for my homemade beef rendang and crispy chilli beef too. This meal contains the whole red hot chillies, as you find in the Panda Express version, but these can easily be added at the very end with the nuts – so you can dish out a portion for the kids before adding the chillies. Serve with a big pile of boiled rice, or Fried Rice.Ĭan you eat the whole chillis in Kung Pao Chicken? □️ Simmer for a couple of minutes to thicken, then add in some peanuts (or in my cash cashews) and those whole chillies right at the end. Then add in chopped bell peppers and courgette (zucchini).Īfter the veggies have cooked for a couple of minutes, add the reserved marinade and bring to the boil. Remove the chicken from the marinade with a slotted spoon (discard any leftover chicken marinade) and fry the chicken in a little hot oil in a hot wok for about 7-8 minutes until cooked. You can use whole sichuan peppers, arbol chillies or even Bird's Eye/Thai chillies to get the good kick of heat. Meanwhile dry-fry some chilli peppers over a high heat until lightly charred. Place in the fridge to marinate for 30 minutes. Then pour a third of this mixture over chopped chicken that's been coated in a little cornflour/cornstarch. How to make Kung Pao Chicken:įirst mix up rice wine, soy sauce, sesame oil, hoisin sauce, white pepper, garlic, ginger, sugar and sechuan peppers: It tastes great served cold with some couscous/quinoa/bulgur wheat and salad and should last 2 days in the fridge - which makes it a great option for meal prep. I love to make extra kung pao chicken that i'll quickly cool, cover and refrigerate. The remaining two-thirds is added at the end along with the vegetables and reduced down to get a thick sauce with loads of flavour. My version involves making a marinade – a third of which is used to marinade the chicken. My Copycat Panda Express Kung Pao Chicken is a deliciously spicy stir fry with lots of chunky veggies and chicken, coated in a rich, tasty homemade sauce! Check out my video to see how easy it is to make!īelieve it or not, Panda Express hasn't really made it over to the UK, but I’ve paid the place a fair few visits on holidays to the US, and love their Kung Pao chicken.
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