Kung Pao Chicken Recipe
Recipe Overview
Overview
Kung Pao Chicken is a dish that beautifully balances flavors and textures, making it a favorite in many households. The recipe starts with marinating bite-sized pieces of chicken in soy sauce and cornstarch, which not only enhances the flavor but also ensures a delightful crispiness when cooked. The addition of dried red chilies introduces a spicy element that can be adjusted to your taste, while the peanuts add a satisfying crunch that complements the tender chicken perfectly.
The sauce, a harmonious blend of light and dark soy sauces, hoisin sauce, vinegar, and sugar, brings a sweet and savory depth to the dish. Stir-frying the chicken until it’s browned and then tossing it with the sauce creates a quick yet impressive meal that’s perfect for busy weeknights. Serve it over plain rice or noodles to soak up all the delicious flavors.
What makes this recipe stand out is its versatility. You can easily customize it by adding your favorite vegetables or adjusting the spice level. It’s a great way to introduce some excitement into your dinner routine while still being simple enough for a weeknight meal. Whether you’re cooking for family or entertaining friends, Kung Pao Chicken is sure to impress with its vibrant flavors and satisfying textures.
Recipe Details
Steps & Tips
Cut 1 lb/450g chicken breast/thighs into bite-sized pieces.
Add 1/2 tsp pepper, 1 tbsp soy sauce and mix well.
Add 1 tbsp cooking oil and mix well.
Coat with 2 tbsp cornstarch and set aside for 30 minutes.
Cut and deseed 6-10 dried red chilies.
Tip: Remove all the seeds from dried red chilies to avoid making the dish too spicy.
Finely chop 1/2-inch piece of ginger and 4 garlic cloves.
Cut the white part of 10 scallions into 2-inch pieces.
Mix sauce ingredients: 1 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 1 tbsp hoisin sauce, 1.5 tbsp vinegar, 1 tbsp sugar, and 0.5 tbsp Chinese cooking wine (optional).
On medium-high heat, fry the chicken until browned and cooked through.
Tip: Ensure all chicken pieces are in contact with the pan for even frying.
Set aside the chicken when done.
Retain 3 tbsp oil and stir fry the minced ginger and garlic for 1 minute on low heat.
Stir fry the dried red chilies for 30 seconds.
Stir fry the chicken for a minute.
Pour in the sauce and stir fry for 2-3 minutes.
Add 1/4 cup roasted peanuts/cashews and mix well.
Kung Pao chicken is ready!
Serve with plain rice, fried rice, or noodles.
Ingredients
Ingredient: Peanuts
→ Substitution: Sunflower Seeds
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Kung Pao Chicken is a classic dish from Sichuan cuisine, known for its bold flavors and spicy kick.
- •The dish typically includes chicken, peanuts, and a variety of vegetables, stir-fried in a savory sauce.
- •Dried red chilies are used to add heat, while the peanuts provide a crunchy texture.
- •Marinating the chicken in soy sauce and cornstarch helps to tenderize the meat and create a crispy exterior.
