KUNG pao chicken is a dish that everyone enjoys. Because it’s spicy, tangy, salty, and slightly sweet, and it's packed with umami taste.
Pasta is something that everyone enjoys. Because it is so versatile. It works with any sauce. It can be sautéed, eaten warm, or served cold as a salad. It is also wonderful just boiled with a dab of olive oil and a pinch of salt.
What about a small game-changer this time? It is very acceptable to tweak things sometimes, and no one will object. They might even welcome it. Let us take this pasta, for example. Spaghetti with a Sichuan flavour. Is it possible? Or would it be one of those decisions you will come to regret later in life? Well, let me assure you that this is very wonderful. Once you have tried it, the cross-cultural status of this dish will matter not a jot. The spaghetti is perfectly combined with the crispy peanuts. Its spicy, sweet, tangy, and savoury flavour will endow the pasta with such a delightful sauce that you may want to make it again.
Sichuan Kung Pao Chicken is the greatest kung pao chicken to eat. The ingredients and methods for making Kung Pao Chicken are simple. Chicken breast is used in most recipes. I substituted chicken thigh, which is more flavourful and juicier. The Kung Pao sauce is the heart and soul of this dish. With the ratio, the sauce is simple to make, and the entire cooking process takes only twenty minutes. This dish requires high heat throughout the cooking process. Other than chicken, I also use shrimp for this Kung Pao pasta. The shrimp is silky and delicate, and the flavour is incredible.
You should try this recipe because it is more flavourful, takes only 20 minutes to prepare, and is wonderful. You just used store-bought and pantry-friendly ingredients to make it. You can also feed a big crowd on a shoestring budget.
Ingredients
1 pack (500g) spaghetti (5 servings)
chicken thigh, sliced into cubes
100g shrimps (deveined)
Green bell pepper,
cut into small pieces
3 baby corns, cut into small pieces
20g ginger, thin sliced
3 cloves of garlic, sliced
5 pcs dried chilli, soak in hot
water and cut into small pieces
1 spring onion (white part),
cut into small pieces
50g raw peanuts
1 tsp Sichuan peppercorn
Seasoning for the chicken
1 tbsp soya sauce
½ tsp sesame oil
½ tsp Shaoxing wine
½ tsp cornflour
Seasoning for the shrimps
1 tbsp soya sauce
½ tsp sesame oil
½ tsp Shaoxing wine
½ tsp cornflour
Kung pao sauce
1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
1 tbsp dark soya sauce
1 tsp sesame oil
2 ½ tbsp mature vinegar
(can substitute with regular vinegar)
1 tsp honey
2 tsp sugar
1 tbsp Shaoxing wine
2/3 cup water
Methods Cook the spaghetti according to the package instruction and set it aside. Marinade the chicken for 30 minutes. Marinade the shrimps for 10 minutes Fry the raw peanuts in 2 tbsp oil in a deep round-bottom cooking pot over low heat until crispy, then remove from the pot and put aside Stir fry the chicken with the residual oil from frying the peanuts until it is done or changes colour and remove it from the pot. Stir fry the shrimp in 2 tbsp frying oil till the colour change, then take them from the pot and set them aside. In a clean pot, add 2 tbsp frying oil, dried chilli, sliced ginger, Sichuan peppercorn, and spring onion, and stir-fried until fragrant. Stir in the chicken, shrimp, and bell pepper until everything is well combined. Allow for 2 minutes of simmering time after adding the kung pao sauce. Stir in the prepared spaghetti until it is evenly coated in the sauce. Enjoy... Find me at: Instagram: jessie_inthekitchen. Blogspot: http://jessiefoodinthekitchen.blogspot.com
