Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is a popular and delicious dish that brings exciting flavors to your table. Originating from Sichuan, China, this dish combines tender chicken, crunchy peanuts, and vibrant vegetables, all tossed in a spicy sauce. Its perfect balance of sweet, savory, and spicy makes it a favorite for many.

Why Make This Recipe

You should try making Kung Pao Chicken because it is not only tasty but also easy to prepare at home. This dish is perfect for family meals or when you want to impress your friends. With simple ingredients and quick cooking steps, you get a satisfying dish that packs a flavor punch. Plus, you can easily adapt the heat level to suit your preference!

How to Make Kung Pao Chicken

Making Kung Pao Chicken is a straightforward process that anyone can master. Here’s how you can do it.

Ingredients:

• 4 boneless skinless chicken breasts
• 2 tablespoons dry sherry
• 4 tablespoons soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 1/4 cup granulated sugar
• 4 teaspoons rice vinegar
• 1 tablespoon ginger paste
• 1 tablespoon roasted garlic paste
• 1 teaspoon Sichuan peppercorns
• 1 red bell pepper
• 1 green bell pepper
• 3 green onions
• 8 to 10 chiles de arbol
• 1/2 cup peanuts

Directions:

1. Cut the chicken breasts into bite-sized pieces and marinate them in a mixture of soy sauce and dry sherry for about 30 minutes.
2. In a bowl, mix together the sugar, rice vinegar, ginger paste, roasted garlic paste, and Sichuan peppercorns.
3. Heat sesame oil in a large pan over medium-high heat. Add the marinated chicken and stir-fry until cooked through and crispy.
4. Add the red and green bell peppers, green onions, and chiles de arbol to the pan, stirring for a couple of minutes until the peppers are slightly tender.
5. Pour in the sauce mixture and stir until the chicken and vegetables are well coated and the sauce thickens.
6. Stir in the peanuts just before removing from heat.
7. Serve hot, preferably over rice.

How to Serve Kung Pao Chicken

Serve Kung Pao Chicken hot and fresh, ideally over a bowl of steamed rice to soak up the delicious sauce. You can also pair it with fried rice or noodles for a fuller meal. Garnish with extra green onions or peanuts if desired.

How to Store Kung Pao Chicken

If you have leftovers, store Kung Pao Chicken in an airtight container in the refrigerator. It can stay good for up to 3 days. To reheat, microwave it until warm or stir-fry it again on the stove for best results.

Tips to Make Kung Pao Chicken

• Adjust the amount of chiles de arbol for your preferred spice level.
• For a crunchier texture, add the peanuts at the end just before serving.
• Marinating the chicken longer enhances the flavor, so feel free to marinate it for up to an hour.

Variation

You can easily make Kung Pao Chicken with other proteins like shrimp or tofu. Additionally, you can add different vegetables like zucchini or broccoli for extra nutrition and flavor.

FAQs

1. Can I make Kung Pao Chicken ahead of time?
Yes, you can prepare the ingredients ahead of time and cook it just before serving for the best taste.

2. Is Kung Pao Chicken very spicy?
The spice level depends on how many chiles de arbol you use. You can reduce the amount if you prefer a milder flavor.

3. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before marinating and cooking.

Try making this delightful Kung Pao Chicken recipe at home and enjoy the burst of flavors with every bite!

Kung Pao Chicken

A popular Sichuan dish that combines tender chicken, crunchy peanuts, and vibrant vegetables, all tossed in a spicy sauce for an exciting meal.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course dinner, Main Course

Cuisine Chinese, Sichuan

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the marinade

• 4 pieces boneless skinless chicken breasts
• 2 tablespoons dry sherry
• 4 tablespoons soy sauce

For the sauce

• 1/4 cup granulated sugar
• 4 teaspoons rice vinegar
• 1 tablespoon ginger paste
• 1 tablespoon roasted garlic paste
• 1 teaspoon Sichuan peppercorns

For the stir-fry

• 3 tablespoons sesame oil
• 3 pieces green onions
• 8 to 10 pieces chiles de arbol
• 1/2 cup peanuts
• 2 tablespoons cornstarch dissolved in 2 tablespoons water for thickening the sauce

Instructions

 

Preparation

• Cut the chicken breasts into bite-sized pieces and marinate them in a mixture of soy sauce and dry sherry for about 30 minutes.
• In a bowl, mix together the sugar, rice vinegar, ginger paste, roasted garlic paste, and Sichuan peppercorns to create the sauce.

Cooking

• Heat sesame oil in a large pan over medium-high heat.
• Add the marinated chicken and stir-fry until cooked through and crispy.
• Add the red and green bell peppers, green onions, and chiles de arbol to the pan and stir-fry for a couple of minutes until the peppers are slightly tender.
• Pour in the sauce mixture and stir until the chicken and vegetables are well coated and the sauce thickens.
• Stir in the peanuts just before removing from heat.

Serving

• Serve Kung Pao Chicken hot and fresh, ideally over steamed rice.
• You can also pair it with fried rice or noodles for a fuller meal, garnished with extra green onions or peanuts if desired.

Notes

Adjust the amount of chiles de arbol for your preferred spice level. Marinating the chicken longer enhances the flavor.

Keyword chicken stir-fry, Easy Recipes, Kung Pao Chicken, Sichuan cuisine, spicy chicken