Introduction
Kung Pao Chicken is one of the most popular Sichuan dishes enjoyed worldwide because of the flavor contrast and hot spiciness in union with tenderly cooked chicken and crunchy peanuts by crispy dried red chilli peppers in a savory, sour, and sweet sauce. This originated in Sichuan Province, China; it shows their love for spicy food. This dish is called “Kung Pao” or Palace Guardian of Sichuan, named after Qing Dynasty governor Ding Baozhen.
Actually one of the many renditions of Kung Pao Chicken includes using Sichuan peppercorns to give that “mala,” which is a numbing spice, and dried red chilies for heat.
Ingredients for Authentic Kung Pao Chicken
For Chicken Marinade
One pound boneless, skinless chicken thighs or breasts, cut into pieces
tbsp soy sauce
1 Tbsp Chinese rice wine Shaoxing
1 tsp cornflour
For Sauce
1 Tbsp light soy sauce
tbsp dark soy sauce
1 tsp black Chinese (or balsamic) vinegar
1 tsp hoisin
1 tsp sugar
Two tablespoons of water
For Stir-Fry:
2 tbsp vegetable oil
10-12 dried red chillies. More or less to taste.
Tbsp Sichuan peppercorns. More authentic but optional.
Prepare by finely mincing 2 cloves garlic, 1 inch piece fresh ginger and 4-5 scallions, cut into 1-inch pieces.
1/2 cup unsalted peanuts or cashews
1 diced bell pepper (add optional for color and crunch)
Optional: 1 tsp sesame oil
Authenticity Kung Pao Chicken
Soak the chicken in soy sauce and Shaoxing wine in a large bowl, add some little corn flour, stir well. Marinate for 15 minutes when all other ingredients are prepared.
- Sauce: Put everything together in a little bowl. Mix sugar until it dissolves and set it aside.
- Stir-fry aromatics: Heat a wok or large frying pan with a few drops of vegetable oil at medium-high temperature. If available, use dried red chilies and Sichuan peppercorns. Stir-fry for 30 seconds or until fragrant and not burnt by the aromatics.
Oil awakens heat and aroma.
Garlic and ginger: Stir-fry for 30 seconds, until fragrant. - Cooking Chicken. warm to hot and add the chicken marinated into it. Chicken will begin browning while cooking for 4-5 min of stir fry.
- Stir frying the vegetables and peanuts. Add bell peppers (if using) stir fry for another 2 minutes or until tender. Finally, add chopped green onions and peanuts.
- Pour sauce over the chicken and vegetables; continue stir-frying until all is coated well together with the sauce thickened. That is in 1-2 minutes.
- Serve
Add a few droplets of sesame oil for flavor. Keep off the heat. Serve now
Serving Idea
It pairs well with a flavored dish like spicy and savory flavors of Kung Pao chicken with steamed white or jasmine rice. To offset this savored delight, it can be enjoyed with stir-fried veggies, dumplings, or even cucumber salad by some.
Best served family-style, so everyone gets a crack at dishing for himself, or as part of a Chinese-inspired meal for authenticity, but I do think some sliced scallions or peanuts add crunch and make it look more appetizing.
This Kung Pao Chicken is spicy, savory, sweet-and-perfectly-choices-for-a-memorable-dinner, whether you’re having this dish on special occasions or regular weeknight dinner.
This is a recipe for Kung Pao chicken that can be prepared within half an hour, full of mouthful after mouthful of flavor. Since it is so much easier to prepare with tender chicken, crunchy vegetables, and a hearty homemade sauce, it is always much better than ordering from the takeaway.
Sometimes I want something rich, full of flavor, and strong, and this one is just the sort that I turn to for my Kung Pao Chicken. It’s lousy with juicy chicken, crunchy vegetables, and a mouthwatering sauce that combines sweet and spicy flavors and is completely addicting. And what’s most exciting? You will no longer wait for some scrumptious supper that you prepared yourself because it takes as little time as thirty minutes.
Stir fry:
Garlic and ginger are the aromatics that give flavor to this dish. The aromatics which include garlic and ginger. Yet in case you only have ground ginger and garlic powder, you can use it as well and as a substation for fresh ginger and garlic.
Red Bell Pepper and Zucchini: These add a whisper of sweetness, colour and crunch. Use whatever vegetables you have to hand-whatever is in season, in fact. Broccoli or snap peas would also work very well.
The oomph in the dish comes from dried red chillies. Add as much as you like for your desired level of spiciness, or omit them if you don’t like hot food.
A couple of sprigs of green onions add a fresh, slightly astringent flavor, and color at the end. Using chives instead of green onions works too.
Peanuts: These give crunch and nutty flavour to the meal. Cashews or even almonds would be excellent substitutions in case of an allergy or if someone has no allergy at all.
Kung Pao Chicken Recipe: How to Make It
Prepare two tablespoons low-sodium soy sauce, two teaspoons dark soy sauce, half cup chicken broth, two tablespoons Shaoxing wine, and one teaspoon cornflour in a small bowl. Mix everything together properly. Set it aside. In the process of stir-frying, this sauce will amalgamate all the flavors initiated in the beginning processes.
Stir the sauce one last time, this time quickly and fast enough that does not allow the cornflour to settle and stick to the bottom of the pan; pour it in the pan.
Prepare your chicken
Add to a bowl a pound of chicken breast, chopped into small pieces, with half cup of cornflour to coat all pieces of the component. Then use one tablespoon of peanut oil in a skillet or wok that’s already hot to warm it up. Remove excess cornflour from the chicken and add half of the chicken into the pan. Stir the chicken for about three or four minutes or until it becomes golden brown and fully cooked. Put the chicken on a platter and repeat again with another tablespoon of oil and the remaining chicken.
To make that the chicken will not be soggy here is one handy tip: sprinkle cornflour towards the chicken just before you start cooking it. It is advisable that the chicken should cook in batches so that it browns well and doesn’t steam.
Scramble the vegetables.
Then add peanut oil to the wok; two teaspoons should be left. Put two cloves of minced garlic and one teaspoon of minced ginger in the pan when it starts to heat up, stir fry for about thirty seconds; it should have released an aroma. Cut one medium red pepper and one large zucchini into little cubes. Add them to the mixture. Stir fry the vegetables for almost a minute so that they could be crunchy.
Put all the prepared together
Put the prepared sauce into the pan of the cooked vegetables. Stir constantly and bring to a boil. The sauce will thicken.
Return chicken in it once it is done. Then add ten dry red chilies, three thin slices of green onion, and half cup of dry roasted unsalted peanuts. Stir everything well so that everything is well coated with the sauce.
If you really do not like too much heat, you can remove the chillies before serving or use less.
Conclusion
Kung Pao Chicken is the perfect recipe of old China-that perfect balance of savory, sweet, and spicy. Ideally, the right recipe for a perfect stir-fry in bold, flavorful sauce offered as the ideal aspect of mixing pleasantly nuanced textures and tastes of fresh veggies, peanuts, and tender chicken. The dried chilies give this dish its wonderful spice and flavor that meld well with soy sauce and vinegar. No matter what the night, Kung Pao Chicken is the bright zesty dish sure to please in any situation, whether it is a weeknight or dinner for the in-laws.
FAQs
1.Do you want Kung Pao Chicken without peanuts?
Absolutely possible if you are allergic to peanuts or just simply do not like to use them, preferring only cashews, or even do not have them at all but still a super duper dish.
2.What vegetables do I use in Kung Pao Chicken?
Use some bell peppers, zucchini, onions and celery. Add broccoli or carrots if you want to make something different.
3.Can I use a substitute instead of chicken?
You sure can do that. Just replace it with shrimp, tofu, beef, and many more. And you will cook them using the same sauce.
4.Can I make gluten-free Kung Pao Chicken?
Kung Pao Chicken typically already has such deep flavor that it’s not hard to add the other ingredients you will use getting a gluten-free concept. You can just replace common soy sauce with tamari or gluten-free soy sauce and you will be assured that all other ingredients you will add like hoisin sauce be gluten-free.
5.What do I serve with Kung Pao Chicken?
Kung Pao chicken is best served over steamed white or brown rice. It also goes well over fried rice and noodles.
Best served fresh, it can be prepared ahead by prepping both the ingredients and sauce for this recipe. Refrigerate leftovers and warm very carefully.
Reheat with a splash of water or broth on stovetop or in microwave for up to 3 days.