{"id":892,"date":"2016-05-10T16:00:05","date_gmt":"2016-05-10T20:00:05","guid":{"rendered":"http:\/\/www.asianonlinerecipe.com\/cooking\/?p=892"},"modified":"2016-05-10T16:00:05","modified_gmt":"2016-05-10T20:00:05","slug":"kung-pao-chicken-with-rice-recipe","status":"publish","type":"post","link":"http:\/\/www.asianonlinerecipe.com\/cooking\/kung-pao-chicken-with-rice-recipe\/","title":{"rendered":"Kung Pao Chicken with Rice Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-893\" src=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2016\/05\/kung-pao-chicken-with-house-rice.jpg\" alt=\"Kung Pao Chicken with Rice Recipe\" width=\"500\" height=\"400\" srcset=\"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2016\/05\/kung-pao-chicken-with-house-rice.jpg 500w, http:\/\/www.asianonlinerecipe.com\/cooking\/wp-content\/uploads\/2016\/05\/kung-pao-chicken-with-house-rice-300x240.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>In Szechuan, their place of origin, kung pao dishes always contain chilies and Szechuan peppercorns. Western versions, usually made with chicken, omit the peppercorns and always include peanuts.<\/p>\n<p><strong>Ingredients:<\/strong> (Serves 4)<\/p>\n<ul>\n<li>1 tablespoon sugar<\/li>\n<li>2 tablespoons sambal<\/li>\n<li>4 tablespoons naturally brewed soy sauce<\/li>\n<li>1 tablespoon toasted sesame oil<\/li>\n<li>Grated zest and juice of 1 lemon<\/li>\n<li>9oo g uncooked dark chicken meat (from the legs and\/or thighs), cut into 1 cm dice<\/li>\n<li>3o g cornflour<\/li>\n<li>Sea salt and freshly ground black pepper<\/li>\n<li>5 tablespoons grapeseed or rapeseed oil<\/li>\n<li>3 tablespoons finely chopped garlic<\/li>\n<li>2 tablespoons finely chopped fresh ginger<\/li>\n<li>1 teaspoon coarsely ground Szechuan Peppercorns<\/li>\n<li>25o g trimmed baby carrots, sliced 57 mm thick<\/li>\n<li>5 celery sticks, cut into 1 cm dice<\/li>\n<li>15o g unsalted roasted peanuts<\/li>\n<li>White Rice, for serving<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>In a small bowl, combine the sugar, sambal, soy sauce, sesame oil and lemon zest and juice and stir to dissolve the sugar. Set aside.<\/p>\n<p>In a large bowl, combine the chicken and cornflour, and season with salt and pepper. Toss the chicken to coat it lightly in the cornflour, remove the chicken to a plate and set it aside.<\/p>\n<p>Heat a wok over a high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the chicken and stir-fry, separating the pieces, for 3-4 minutes until the chicken is cooked through. Transfer the chicken to a plate, add 2 more tablespoons of the oil, swirl, and when the oil is hot, stir-fry the remaining chicken. Transfer the chicken to the plate.<\/p>\n<p>Add the remaining tablespoon of oil and swirl. When the oil is hot, add the garlic, ginger and peppercorns and stir-fry for about 3o seconds until softened. Add the carrots, celery and peanuts and stir-fry for about 2 minutes until the flavors have combined. Add the sugar mixture, and when it simmers, return the chicken to the pan. Stir to combine.<\/p>\n<p>Make a bed of the rice on a platter, top with the stir-fry and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Szechuan, their place of origin, kung pao dishes always contain chilies and Szechuan peppercorns. Western versions, usually made with chicken, omit the peppercorns and always include peanuts. Ingredients: (Serves 4) 1 tablespoon sugar 2 tablespoons sambal 4 tablespoons naturally brewed soy sauce 1 tablespoon toasted sesame oil Grated zest and juice of 1 lemon [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[274],"class_list":["post-892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-kung-pao-chicken-with-rice-recipe"],"_links":{"self":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/comments?post=892"}],"version-history":[{"count":0,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/posts\/892\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media\/893"}],"wp:attachment":[{"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/media?parent=892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/categories?post=892"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.asianonlinerecipe.com\/cooking\/wp-json\/wp\/v2\/tags?post=892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}