Delish 52

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kung pao chicken serve with vegetable fried rice & mango custard. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kung Pao Chicken is spicy stir-fried chicken that is typically served with Fried Rice. Boneless Chicken pieces stir fried with peanuts and spicy flavor Once the Chicken starts turning dark brown in color add the chopped vegetables and peanuts and mix well. Cook till the vegetables are tender.

Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have kung pao chicken serve with vegetable fried rice & mango custard using 52 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard:

1. Prepare 100 gm Boneless Chicken
2. Get 1 tbsp soya sauce
3. Prepare 1 tbsp Hot chilli sauce
4. Make ready 2 tbsp Vinegar
5. Make ready half tbsp black pepper
6. Prepare 1 tsp oregano
7. Make ready half tsp red chilli flakes
8. Take 1 tbsp mustard powder
9. Get 4 tbsp white flour
10. Prepare baking powder half tsp
11. Take For Sauce
12. Get 1 tbsp ginger garlic paste
13. Get Garlic cloves 2 tbsp
14. Make ready 4 tbsp Oil
15. Take 1 Capsicum
16. Make ready 1 onion
17. Make ready 4 tbsp Tomato paste
18. Prepare 1 tbsp Soy Sauce
19. Make ready 1 tbsp Hot sauce
20. Take 4 tbsp Ketchup
21. Prepare Red chilli flakes half tsp
22. Prepare 2 tbsp corn flour dissolve in one cup water
23. Prepare Vegetable Fried Rice
24. Prepare Vegetable Fried Rice
25. Make ready 300 gm Rice
26. Prepare 300 gm Rice
27. Get half Carrot
28. Get half Carrot
29. Get Cabbage half cup
30. Get Cabbage half cup
31. Get 2 Green onion
32. Take 2 Green onion
33. Prepare 1 Capsicum
34. Get 1 Capsicum
35. Take 1 tbsp Soy Sauce
36. Take 1 tbsp Soy Sauce
37. Get 1 tsp Black Pepper
38. Get 1 tsp Black Pepper
39. Prepare Salt to tatse
40. Get Salt to tatse
41. Get 3 tbsp Oil
42. Prepare 3 tbsp Oil
43. Take Mango Custard
44. Make ready Mango Custard
45. Make ready 250 ml milk
46. Make ready 250 ml milk
47. Take 1 mango
48. Make ready 1 mango
49. Prepare 6 tbsp sugar
50. Make ready 6 tbsp sugar
51. Take 2 tbsp Custard Powder
52. Prepare 2 tbsp Custard Powder

This saucy dish is great over steamed rice or noodles, but. Plus it's made with ingredients you have in the pantry! Let the sauce come to a boil and cook for about one minute. Turn the heat down to low and the sauce will thicken up.

Steps to make Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard:

1. Wash meat and marinate it with vinegar ginger garlic paste, and all spice.
2. Coat Chicken pieces with dry white flour and baking powder. Deep fry it and keep aside.
3. In a pan take 4 tbsp oil fry 2 tbsp chopped garlic cloves then add cube cut capsicum onion. fry for 5 min at high flame remove veggies and keep aside.
4. In remaining oil add tomato paste Soy Sauce hot Chilli Sauce and cook for few minutes.
5. Add Ketchup, black pepper Salt, chilli flakes, and cook now add fried meat and vegies cook for 5 min.
6. Add cornflour Mix in water cook for 2 min and serve hot you can adjust the consistency as per your liking. At time of serving add roasted peanuts on top.
7. Boil Rice with 1 tbsp Vinegar and half tsp salt. Drain and put the cooked rice aside.
8. Washed all vegetables and juline cut all vegetables.
9. In wok add add oil now add crushed garlic then vegies one by one and half green onion. Saute all vegetables.
10. Now add Seasonings Soy Sauce, Chilli Sauce. - Now add black pepper white pepper and salt.
11. Add pre cooked rice in it and fry for 2 minutes on high flame. garnish with green part of green onions.
12. For Custard:
13. Boil milk with sugar. Dissolve custard powder in cold water and add in boiling mik. cook until Thicken.
14. Blend one mango with 2 tbsp sugar.
15. When custard become thick. Pour into serving bowls.
16. Pour Mano Puree on top and keep refrigerate until chilled.
17. Serve chilled Decorate with any seasonal fruits you have.

Kung Pao Chicken is a dish featuring small pieces of diced chicken, peanuts, and chilies. While the dish originated in Sichuan province, its fame brought it to other provinces as well, each with their own regional variation. The dish has also made its way out of China, and remains a common sight on. Kung Pao Chicken is a Chinese takeout with spicy chicken, peanuts, veggies in Kung Pao sauce. This easy homemade recipe is healthy and better than Serve the chicken with steamed rice, fried rice or noodles.

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