Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

This recipe captures the spicy, savory essence of Kung Pao chicken, a classic Sichuan dish.

Ingredients:

  • For the marinade:
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
    • 1 tablespoon Shaoxing wine (or dry sherry)
    • 1 tablespoon light soy sauce
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda (optional, for extra tender chicken)
  • For the stir-fry:
    • 2 tablespoons vegetable oil
    • 4 scallions, thinly sliced (white and green parts separated)
    • 3 cloves garlic, minced
    • 1 inch ginger, minced
    • 1 dried red chili pepper, whole (or ½ teaspoon red pepper flakes)
    • ½ cup unsalted peanuts
    • 1 red bell pepper, thinly sliced
    • 1 cup chopped vegetables (broccoli florets, snow peas, or carrots work well)
  • For the Kung Pao sauce:
    • ¼ cup low-sodium chicken broth
    • 3 tablespoons low-sodium soy sauce
    • 1 tablespoon Shaoxing wine (or dry sherry)
    • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
    • 1 tablespoon hoisin sauce
    • 1 teaspoon sugar
    • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
    • Pinch of white pepper

Cooking Guide:

  1. Marinate the chicken: Combine chicken, Shaoxing wine, soy sauce, cornstarch, and baking soda (if using) in a bowl. Toss to coat and marinate for at least 30 minutes, or up to overnight for extra tender chicken.
  2. Prepare the sauce: Whisk together chicken broth, soy sauce, Shaoxing wine, black vinegar, hoisin sauce, sugar, cornstarch slurry, and white pepper in a small bowl. Set aside.
  3. Stir-fry: Heat oil in a wok or large skillet over high heat. Add the white parts of the scallions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
  4. Cook the chicken: Add the chicken and cook for 3-4 minutes, stirring constantly, until browned and cooked through. Remove the chicken with a slotted spoon and set aside.
  5. Stir-fry the vegetables: Add the chili pepper, peanuts, bell pepper, and chosen vegetables to the wok. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender.
  6. Incorporate the sauce and chicken: Pour the Kung Pao sauce into the wok and bring to a simmer. Add the chicken back along with the reserved scallion greens. Toss to coat everything in the sauce.
  7. Serve: Immediately transfer the Kung Pao chicken to a serving plate and enjoy with steamed rice.

Tips:

  • Adjust the spice level: If you prefer a milder dish, remove the seeds from the chili pepper before adding it. You can also add less chili pepper or red pepper flakes altogether.
  • Substitute vegetables: Feel free to experiment with different vegetables like green beans, sugar snap peas, or water chestnuts.
  • Thicken the sauce: If the sauce seems too thin after simmering, add another cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for another minute until thickened.
  • Serve with sides: Complement your Kung Pao chicken with steamed white rice or brown rice. A side of stir-fried noodles is another delicious option.

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