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Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, kung pao chicken serve with vegetable fried rice & mango custard. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Kung Pao Chicken serve with Vegetable Fried Rice & Mango Custard is something which I’ve loved my whole life.

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 goes well with fried rice with subtle flavors Here I have teamed up Kung Pao Chicken with exotic Chinese Vegetable Fried Rice as a one dish. I'm confidant this Kung Pao Chicken recipe will be the best Chinese food you've ever made from home!

To get started with this particular recipe, we have to prepare a few ingredients. You can cook kung pao chicken serve with vegetable fried rice & mango custard using 52 ingredients and 17 steps. Here is how you cook that.

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

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

What Dishes to Serve with this Recipe? For a wholesome Chinese dinner, make the. Kung pao chicken, the popular Chinese takeout dish of stir-fried chicken, peanuts and vegetables, is traditionally made with lots of specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. My goal is always to share recipes that are easy to.

Instructions 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. 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.

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