Kung Pao Chicken is a classic Chinese stir-fry dish packed with bold flavors. Made with tender chicken, crunchy peanuts, and a deliciously spicy sauce, this dish is perfect for those who love a balance of heat and sweetness.
Kung Pao Chicken :
If you’re craving a quick and easy stir-fry bursting with flavors, Kung Pao Chicken is the perfect choice. This traditional dish combines savory, sweet, and spicy notes for an unforgettable meal.
History of the Recipe :
Recipe originates from the Sichuan province of China and is named after Ding Baozhen, a Qing Dynasty official. The dish has since gained international popularity, with variations appearing in Chinese-American cuisine. The traditional version is known for its bold flavors, thanks to Sichuan peppercorns and dried chili peppers.
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Kung Pao Chicken
Ingredients
- 1 lb boneless, skinless chicken breast (cubed)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 6-8 dried red chilies (cut into pieces)
- 1 tsp Sichuan peppercorns
- 3 cloves garlic (minced)1-inch ginger (grated)
- 1/2 cup unsalted roasted peanuts
- 2 green onions (chopped)
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with
- 2 tbsp water (slurry)
Instructions
- In a bowl, mix chicken with soy sauce, rice vinegar, and cornstarch. Let marinate for 10 minutes.
- Heat vegetable oil in a wok over medium-high heat. Add dried chilies and Sichuan peppercorns, stirring for 30 seconds until fragrant.
- Add chicken and stir-fry for 4-5 minutes until browned and cooked through.
- Stir in garlic, ginger, and peanuts, cooking for another minute.
- In a small bowl, whisk together hoisin sauce, oyster sauce, sugar, and chicken broth. Pour into the wok.
- Add cornstarch slurry and stir until the sauce thickens.
- Garnish with green onions and serve hot with steamed rice.
Notes
- Adjust the spice level by adding more or fewer dried chilies.
- Use Sichuan peppercorns for an authentic numbing heat.
- Substitute cashews for peanuts if desired.
Tips for Kung Pao Chicken :
- Use fresh chicken: Boneless, skinless chicken breasts or thighs work best.
- Control spice level: Remove seeds from dried chilies for less heat.
- Stir-fry on high heat: This keeps the chicken juicy and prevents it from becoming soggy.
- Roast peanuts before adding: It enhances their crunch and flavor.
FAQs for Kung Pao Chicken :
- Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs add more juiciness to the dish. - How do I make it less spicy?
Reduce the amount of dried chilies or remove the seeds. - What can I serve with Recipe ?
Steamed rice or stir-fried vegetables complement the dish well.
Conclusion :
Recipe is a flavorful, easy-to-make dish that brings authentic Chinese flavors to your kitchen. Whether you like it mild or extra spicy, this dish is sure to become a favorite!