Kung Pao Chicken: An Authentic and Spicy Recipe

Ingredients of Kung Pao Chicken

Kung Pao Chicken is a popular Chinese stir-fry dish known for its bold flavors and spicy kick. It typically consists of diced chicken stir-fried with peanuts, vegetables (like bell peppers and zucchini), and a savory sauce. The sauce usually includes ingredients like soy sauce, rice vinegar, hoisin sauce, and often includes dried red chilies and Sichuan peppercorns for heat and fragrance.

kitchen tools needed

• Whisk or fork
• Large wok or skillet
• Wooden spoon or spatula
• Cutting board
• Knife

Instructions

Step 1: To marinate the chicken, combine the diced chicken with soy sauce, rice wine (or dry sherry), and cornstarch in a medium bowl. Mix well and let it marinate for 20-30 minutes.

Step 2: For the sauce, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water in a small bowl until well combined, then set aside.

Step 3: To stir-fry, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns, and stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the marinated chicken to the wok and stir-fry until it’s almost cooked through, about 3-4 minutes. Push the chicken to the sides of the wok, creating a well in the center.

Step 4: Add the minced garlic and ginger, and stir-fry for 1 minute until aromatic. Add the bell pepper and zucchini (if using) and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp. Pour the sauce into the wok and stir everything together until the chicken and vegetables are evenly coated and the sauce has thickened, about 1-2 minutes.

Step 5: To finish, add the roasted peanuts and chopped green onions to the wok, and stir to combine. Cook for an additional 1-2 minutes to heat through. Serve the Kung Pao Chicken hot over steamed rice or with your favorite side dishes.

Tips for Kung Pao Chicken

• Prepare all the ingredients first: Chop and prepare all the ingredients before cooking. Stir-frying is a quick process, and having everything ready will make it easier.
• Control the heat: Dried red chilies and Sichuan peppercorns add spiciness and flavor. Adjust the quantity based on your spice tolerance. If you prefer a milder dish, reduce the number of chilies or use milder varieties.
• Proper marination: Marinate the chicken for at least 20-30 minutes. This helps to tenderize the meat and infuse flavor into it.
• Stir-frying on high heat: Use high heat for stir-frying to ensure the chicken and vegetables are well-cooked. This will help retain their texture and flavor.
• Don’t overcrowd the pan: If your wok or kadahi is small, stir-fry the chicken in batches to avoid overcrowding, as this can lead to steaming instead of roasting.
• Add the ingredients in stages: start with the aromatics (chili and pepper), then add the chicken, followed by the vegetables and finally the sauce. This cooks the food evenly and produces the best flavor.
• Sauce consistency: Mix the sauce ingredients well and make sure the cornstarch is completely dissolved to avoid lumps. The sauce should thicken well when poured into a hot skillet.
• Cooking quickly: Vegetables must be fried quickly to maintain their crispness. Overcooking can make them soft.

Macros

• Calories: 300-400 calories
• Protein: 25-30 grams
• Carbohydrates: 15-20 grams
• Fat: 15-20 grams

Frequently Asked Questions for Kung Pao Chicken

1. Can I make Kung Pao Chicken less spicy?

• Yes, you can adjust the amount of dried red chilies or Sichuan peppercorns to control the level of spiciness. You can also deseed the chilies or use a milder type of chili.

2. What can I serve with Kung Pao Chicken?

• It’s traditionally served with steamed rice, but you can also serve it with noodles or even quinoa for a healthier option.

3. Can I make Kung Pao Chicken ahead of time?

• Yes, you can prepare the ingredients ahead of time and store them separately. Stir-fry everything together just before serving to maintain the freshness and texture.

4. Is Kung Pao Chicken gluten-free?

• The sauce typically contains soy sauce, which contains gluten. However, you can use gluten-free soy sauce and ensure that other ingredients like hoisin sauce are also gluten-free to make it suitable for those with gluten intolerance.

5. Can I use other meats instead of chicken in Kung Pao Chicken?

• Yes, you can substitute chicken with other proteins like shrimp, beef, or tofu to suit your preferences or dietary needs.

Kung Pao Chicken: An Authentic and Spicy Recipe

Carol

Kung Pao Chicken is a popular Chinese stir-fry dish known for its bold flavors and spicy kick. It typically consists of diced chicken stir-fried with peanuts, vegetables (like bell peppers and zucchini), and a savory sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Chinese

Servings 2

Calories 350 kcal

Equipment

• Whisk or fork
• Large wok or skillet
• Wooden Spoon or Spatula
• Cutting boardKnife

Ingredients

  

Marinade:

• 1 lb 450g boneless, skinless chicken breasts, diced
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon cornstarch

Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 3 tablespoons water

Stir-fry:

• 2 tablespoons vegetable oil
• 8-10 dried red chilies cut into halves
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic minced
• 1- inch piece of ginger minced
• ½ cup roasted peanuts
• 2 green onions chopped
• 1 bell pepper diced
• 1 small zucchini diced (optional)

Instructions

 

• Step 1: To marinate the chicken, combine the diced chicken with soy sauce, rice wine (or dry sherry), and cornstarch in a medium bowl. Mix well and let it marinate for 20-30 minutes.
• Step 2: For the sauce, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water in a small bowl until well combined, then set aside.
• Step 3: To stir-fry, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the dried red chilies and Sichuan peppercorns, and stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the marinated chicken to the wok and stir-fry until it’s almost cooked through, about 3-4 minutes. Push the chicken to the sides of the wok, creating a well in the center.
• Step 4: Add the minced garlic and ginger, and stir-fry for 1 minute until aromatic. Add the bell pepper and zucchini (if using) and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp. Pour the sauce into the wok and stir everything together until the chicken and vegetables are evenly coated and the sauce has thickened, about 1-2 minutes.
• Step 5: To finish, add the roasted peanuts and chopped green onions to the wok, and stir to combine. Cook for an additional 1-2 minutes to heat through. Serve the Kung Pao Chicken hot over steamed rice or with your favorite side dishes.

Notes

 Use high heat for stir-frying to ensure the chicken and vegetables are well-cooked. This will help retain their texture and flavor.

 If your wok or kadahi is small, stir-fry the chicken in batches to avoid overcrowding, as this can lead to steaming instead of roasting.

Keyword Kung Pao Chicken