Kung Pao Chicken
Kung Pao Chicken is a classic Chinese dish renowned for its bold flavors and fiery heat. This iconic dish features tender chunks of chicken stir-fried with crunchy peanuts, dried red chili peppers, and a medley of aromatic ingredients. The chicken is marinated to perfection, infusing it with savory soy sauce and rice wine, while a flavorful sauce made from soy sauce, rice vinegar, hoisin sauce, and a hint of sweetness ties all the ingredients together.
Each bite of Kung Pao Chicken offers a tantalizing blend of textures and tastes, from the tender chicken to the crunchy peanuts and spicy chili peppers. The dish strikes a harmonious balance between savory, spicy, and slightly sweet flavors, creating a culinary experience that is both satisfying and deeply satisfying.
Prepared in a sizzling wok and served hot with steamed rice, Kung Pao Chicken is a beloved favorite in Chinese cuisine, loved for its bold and vibrant flavors. Whether enjoyed as a weeknight dinner or as part of a special occasion meal, Kung Pao Chicken never fails to delight the palate and leave a lasting impression.
Ingredients
- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 1/2 cup unsalted peanuts
- 6-8 dried red chili peppers, seeded and cut into halves
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 green onions, chopped
- 1 bell pepper, diced
- For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- In a bowl, marinate the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of rice wine (or sherry), and 2 teaspoons of cornstarch. Set aside for about 15-20 minutes.
- In a small bowl, mix together the ingredients for the sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, and 1 tablespoon sugar. Stir until the sugar is dissolved. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the peanuts and stir-fry for about 1-2 minutes until they start to turn golden brown. Remove the peanuts from the wok and set aside.
- In the same wok, add another tablespoon of vegetable oil. Add the dried red chili peppers and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
- Add the marinated chicken to the wok in a single layer. Let it cook without stirring for about 1-2 minutes until the bottom is golden brown. Then, stir-fry the chicken for another 2-3 minutes until it's cooked through.
- Push the chicken to the side of the wok and add the minced garlic and ginger to the center. Stir-fry for about 30 seconds until fragrant.
- Add the chopped green onions and diced bell pepper to the wok. Stir-fry for another 1-2 minutes until the vegetables are slightly softened.
- Give the sauce mixture a quick stir and then pour it into the wok. Stir everything together until the chicken and vegetables are evenly coated with the sauce.
- Add the fried peanuts back into the wok and stir to combine with the chicken and vegetables.
- Cook for another minute until everything is heated through and the sauce has thickened. If the sauce is too thick, you can add a little water to thin it out.
- Remove from heat and transfer the Kung Pao Chicken to a serving dish.
- Serve hot with steamed rice and enjoy your delicious homemade Kung Pao Chicken!
Notes
- Adjust the amount of dried red chili peppers according to your spice preference. For a milder dish, reduce the number of chili peppers or remove the seeds before adding them to the dish.
- For an extra depth of flavor, you can add a tablespoon of fermented black beans along with the garlic and ginger. Simply rinse the black beans before adding them to the wok.
- Feel free to customize the dish by adding your favorite vegetables such as bell peppers, zucchini, or mushrooms for added texture and nutrition.
- If you prefer a gluten-free version of this dish, ensure that the soy sauce and hoisin sauce used are certified gluten-free.
- Be cautious when handling dried red chili peppers, as they can cause irritation to the skin and eyes. Wash your hands thoroughly after handling them and avoid touching your face. Adjust the amount of chili peppers to suit your spice tolerance. Enjoy!
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