SUPER EASY Kung Pao Chicken Recipe 宫保鸡 One Pot Chinese Chicken Recipe • Spicy Chinese Food

Welcome to Spice and Pans. Subscribe to our channel for our recipes weekly. Hi and welcome to Spice and Pans. Today I'm going to show you this dish known as Gong Bao Ji or Gong Pao Chicken. Ingredients are pretty simple. I have with me over here one whole chicken. This is a spring chicken, approximately about 700 grams. 3 tablespoons of oyster sauce. 1 tablespoon inside which I will use to marinate the chicken with. 1 tablespoon of light soy sauce for marinating the chicken. 2 teaspoons of corn flour or you can use tapioca flour if you want to. And pepper. This is for marinating the chicken. Later I will show you the rest of the ingredients for making the Gong Pao sauce. Let's marinate the chicken now. 1 tablespoon of the oyster sauce goes in. Soy sauce. Corn flour. And a generous dash of pepper. Mix them up well. We will need to marinate this for approximately about 20 minutes. Before we go and deep fry them to approximately about 70% done. These are the ingredients for making the Gong Pao sauce. I have with me over here one stalk of spring onion. 2 onions which I have quartered up. 3 cloves of garlic chopped. 3 pieces of chili padi, chopped up or so. 20 pieces of dried chili which I have soaked and cut into half. 4 slices of young ginger. 2 teaspoons of sugar. 1 teaspoon of Sichuan peppercorn. 1 tablespoon of dark soy sauce. 1 tablespoon of Hua Biao Jiu or Chinese cooking wine. 1 tablespoon of sesame seed oil. This is actually 3 tablespoons but I took 1 tablespoon out to marinate the chicken. So it's 2 tablespoons of oyster sauce here. And 2 tablespoons of vinegar, black vinegar. Plus 1 cup of water for mixing the sauces together. Let's just mix the sauces together first. In goes the 1 cup of water. Oyster sauce. And of course the dark soy sauce. Mix them well and set them aside. Now when your oil is hot, put in the chicken piece by piece. We're going to deep fry them a little bit. So everything will go in. Try not to stir them initially. Now how do you know it's approximately about 70% done or whatever? It's just a little bit brownish. You will see that the colour of the skin has really changed to slightly more yellowish than before. So that's when you know that it's almost done. But do not have to worry because later we're going to simmer this in the Kung Pao sauce. Now deep frying, what it actually does is actually seal in the juices of the chicken. That's the reason I'm doing deep frying right now. But if you don't want to deep fry this, you just want it to be healthy and cook it in the sauce, you can do that too. Now do not reduce the heat. The oil must be hot always. Now it all depends on your stove also. For mine, I turn to the highest that I have. Time to take out the chicken. As you can see, some of the pieces are already browned up by the side already. It's not totally cooked yet. But it's about approximately, my estimate is about 70% cooked now. So it's time to take out the chicken. Now in your pan, leave approximately about 1 or 2 tablespoons of oil. Put the ginger in. Fry them until they are fragrant. Next we'll put in the dried chilli, the garlic and the chilli padi, the Sichuan peppercorn and the onions. Fry them for a few minutes until you can smell the chilli, the garlic and the ginger. Look at the beautiful colour. So once the aroma is out, put in the chicken. Give them a good toss. Then we add in the water mixture that we had, that we mixed just now. Put in the white part of the spring onion first, the sugar and stir them. Put the lid on and simmer it for about approximately 10 minutes. This has been cooking for 10 minutes already. Let's just open it up. The chicken is not cooked. Let's just have a taste first. Brilliant. I think I can put in another half a teaspoon of salt. Now if you want your chicken darker, you can put in more soy sauce or dark soy sauce. It's all to your preference. I'm adding another tablespoon. Now in goes the vinegar, the sesame seed oil as well as the Hua Tiao wine or Chinese cooking wine. The green part of the spring onion. Give it a stir and it's time to dish out this beautiful dish. Ladies and gentlemen, this is how we make our Gong Bao Chicken or Gong Bao Ji. I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching.