Kung Pao Chicken – Welcome to the world of Kung Pao Chicken, a tantalizing dish that will ignite your taste buds with its perfect balance of heat, tanginess, and savory flavors. This recipe combines tender chunks of marinated chicken, vibrant bell peppers, aromatic spices, and a mouthwatering sauce that will leave you craving more. Get ready to embark on a culinary adventure as we share the secrets of this beloved Chinese classic.
Picture this: it’s a bustling evening in our household, filled with laughter and the aroma of sizzling ingredients. The fragrant blend of garlic, ginger, and chilies dances through the air as I prepare our favorite dish—Kung Pao Chicken. It all started when my husband, a self-proclaimed food enthusiast, took his first bite of this fiery delight during our travels. From that moment, it became an instant hit, and we couldn’t resist recreating it at home. Now, it has become a cherished staple, making appearances at family gatherings and satisfying our cravings for a delicious and satisfying meal.
Why This Recipe Will Steal Your Heart?
- The Perfect Balance of Flavors: Kung Pao Chicken brings together a harmonious blend of spicy, tangy, and savory tastes. Each bite bursts with complex flavors that will leave you wanting more.
- Tender and Succulent Chicken: With its tender and juicy boneless chicken breast, this recipe ensures a delightful texture that pairs perfectly with the bold flavors of the sauce and spices.
- Aromatic Spice Infusion: The combination of garlic, ginger, and Sichuan peppercorns creates a fragrant and enticing aroma that elevates the dish to new heights.
- Customizable Heat Level: Adjust the amount of dried chilies to suit your spice tolerance, allowing you to personalize the dish to your liking.
- Quick and Easy: This recipe comes together in no time, making it an ideal choice for a weeknight dinner or a last-minute gathering.
Ingredients:
Chicken:
- 28 ounces (800g) boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoons baking soda
- 1 teaspoon cornstarch/corn flour
Sauce:
- 1/2 cup low-sodium chicken stock (or broth) – water can be used
- 5 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
- 2 tablespoons Chinese Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar*
- 1 teaspoon cornstarch/corn flour
Stir Fry:
- 4 tablespoons cooking oil, divided
- 1 1/2 tablespoons garlic (4-6 cloves)
- 1 tablespoon ginger
- 1/2 red bell pepper (capsicum), seeded and diced
- 1/2 green bell pepper (capsicum), seeded and diced
- 8-10 dried chilies, cut into ½-inch pieces (adjust to taste)
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground**
- 4 green onion/scallion stems, cut into 1-inch pieces
- 1/2 cup roasted/unsalted peanuts
- 2 teaspoons sesame oil (optional)
Directions:
In a shallow bowl, combine the chicken with shaoxing wine or dry sherry, light soy sauce, baking soda, and cornstarch/corn flour. Cover and marinate for 10 minutes.
Meanwhile, whisk together all the sauce ingredients until the sugar dissolves. Set aside.
Heat a large skillet, pan, or wok over high heat. Add 2 tablespoons of cooking oil and allow it to heat up. Add the marinated chicken and stir-fry for 3-4 minutes, until the edges are browned. Remove from heat and set aside.
In the same pan/wok, add the remaining cooking oil. Stir in the garlic, ginger, diced bell peppers, and Sichuan peppercorns. Stir-fry for 1 minute, allowing the aromas to release.
Give the prepared sauce a good mix, then pour it into the pan/wok. Bring it to a boil while stirring constantly.
Once the sauce begins to thicken slightly, add the chicken back into the pan/wok and mix all the ingredients until the chicken is evenly coated and the sauce has thickened (approximately 2 minutes).
Stir in the green onions, peanuts, and sesame oil (if using). Toss well and continue to cook for a further 2 minutes to infuse all the flavors together.
Serve immediately with steamed or cooked rice, allowing the vibrant flavors to transport you to culinary bliss.
Notes:
- For a vegetarian twist, you can replace the chicken with tofu or a variety of colorful vegetables.
- Adjust the amount of dried chilies according to your desired spice level. Be cautious, as they can pack quite a punch!
- Sichuan peppercorns can be found at specialty Asian grocery stores and add a unique numbing sensation and aroma to the dish.
- Feel free to experiment with different types of bell peppers or add other vegetables for added variety and nutrition.
In conclusion, Kung Pao Chicken is a dish that captivates both the palate and the heart. Its fiery yet balanced flavors, tender chicken, and vibrant array of ingredients come together to create a culinary experience that will leave you craving more. Whether you’re a spice enthusiast or simply seeking a delicious and satisfying meal, this recipe has it all.
With each bite, you’ll be transported to the bustling streets of China, where the aroma of garlic, ginger, and chilies fills the air. The infusion of Sichuan peppercorns adds a unique and exciting element, tantalizing your taste buds with a subtle numbing sensation. The harmonious blend of soy sauce, vinegar, and hoisin sauce creates a sauce that coats the chicken perfectly, resulting in a rich and savory delight.
This beloved dish has become a staple in our household, bringing our family together with its irresistible flavors. It has the power to create lasting memories, as we gather around the table, savoring each bite and sharing stories of our day.
So, whether you’re looking to impress your loved ones with an unforgettable meal or simply indulge in a flavorful adventure, give Kung Pao Chicken a try. Embrace the boldness, savor the spice, and let this dish transport you to a world of culinary bliss. Get ready to embark on a journey that will ignite your senses and leave you with a satisfied and contented smile. Enjoy the magic of Kung Pao Chicken!
FAQs
Is Kung Pao Chicken very spicy?
No, the level of spiciness can be adjusted according to your taste preferences. You can reduce or increase the amount of dried chilies used in the recipe.
Can I make Kung Pao Chicken ahead of time?
While the flavors are best enjoyed fresh, you can prepare the ingredients in advance to save time. Just stir-fry the dish right before serving to maintain the optimal texture and taste.
What can I substitute for Chinese black vinegar?
If you don’t have Chinese black vinegar on hand, a good-quality balsamic vinegar can be used as a substitute. However, keep in mind that it may alter the flavor profile slightly.
Can I omit the peanuts in the recipe?
Yes, if you have a peanut allergy or simply prefer not to use them, you can omit the peanuts. The dish will still be delicious and packed with flavor.
Kung Pao Chicken
Ingredients
Chicken:
- 28 ounces 800g boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoons baking soda
- 1 teaspoon cornstarch/corn flour
Sauce:
- 1/2 cup low-sodium chicken stock or broth - water can be used
- 5 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar or substitute good-quality balsamic vinegar
- 2 tablespoons Chinese Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar*
- 1 teaspoon cornstarch/corn flour
Stir Fry:
- 4 tablespoons cooking oil divided
- 1 1/2 tablespoons garlic 4-6 cloves
- 1 tablespoon ginger
- 1/2 red bell pepper capsicum, seeded and diced
- 1/2 green bell pepper capsicum, seeded and diced
- 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
- 1 tablespoon Sichuan peppercorns lightly toasted and ground**
- 4 green onion/scallion stems cut into 1-inch pieces
- 1/2 cup roasted/unsalted peanuts
- 2 teaspoons sesame oil optional
Instructions
- In a shallow bowl, combine the chicken with shaoxing wine or dry sherry, light soy sauce, baking soda, and cornstarch/corn flour. Cover and marinate for 10 minutes.
- Meanwhile, whisk together all the sauce ingredients until the sugar dissolves. Set aside.
- Heat a large skillet, pan, or wok over high heat. Add 2 tablespoons of cooking oil and allow it to heat up. Add the marinated chicken and stir-fry for 3-4 minutes, until the edges are browned. Remove from heat and set aside.
- In the same pan/wok, add the remaining cooking oil. Stir in the garlic, ginger, diced bell peppers, and Sichuan peppercorns. Stir-fry for 1 minute, allowing the aromas to release.
- Give the prepared sauce a good mix, then pour it into the pan/wok. Bring it to a boil while stirring constantly.
- Once the sauce begins to thicken slightly, add the chicken back into the pan/wok and mix all the ingredients until the chicken is evenly coated and the sauce has thickened (approximately 2 minutes).
- Stir in the green onions, peanuts, and sesame oil (if using). Toss well and continue to cook for a further 2 minutes to infuse all the flavors together.
- Serve immediately with steamed or cooked rice, allowing the vibrant flavors to transport you to culinary bliss.
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