The BEST Kung Pao Chicken

The BEST Kung Pao Chicken
The BEST Kung Pao Chicken
ChatGPT
ChatGPT

Kung Pao Chicken is a classic Chinese dish known for its bold flavors, spicy kick, and crunchy peanuts. Here’s a recipe for making the BEST Kung Pao Chicken at home:

Best Kung Pao Chicken

Ingredients:

For the chicken:

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil

For the sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine (or dry sherry)
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

For stir-frying:

  • 2 tablespoons vegetable oil
  • 3-4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup roasted peanuts or cashews
  • 4-5 green onions, chopped (white and green parts separated)
  • Cooked white rice, for serving

Instructions:<!–nextpage–>

  1. Marinate the chicken:
    • In a bowl, combine the chicken cubes with soy sauce, rice wine (or sherry), and cornstarch. Mix well and let it marinate for 15-20 minutes.
  2. Prepare the sauce:
    • In a separate bowl, whisk together soy sauce, rice wine (or sherry), rice vinegar, hoisin sauce, oyster sauce, sesame oil, sugar, and cornstarch until well combined. Set aside.
  3. Stir-fry the chicken:
    • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
    • Add the marinated chicken cubes and stir-fry until they are lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
  4. Stir-fry the vegetables and peanuts:
    • In the same wok or skillet, heat another 2 tablespoons of vegetable oil over medium-high heat.
    • Add minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.
    • Add diced red and green bell peppers and stir-fry for 2-3 minutes until they start to soften.
  5. Combine and cook:<!–nextpage–>
    • Return the cooked chicken to the wok.
    • Pour the prepared sauce over the chicken and vegetables. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
    • Stir in roasted peanuts or cashews and chopped white parts of green onions. Cook for an additional minute.
  6. Serve:
    • Remove from heat and garnish with chopped green parts of green onions.
    • Serve hot over cooked white rice.

Tips:

  • Adjust the level of spiciness by adding more or less red pepper flakes.
  • You can substitute chicken with tofu or shrimp for a vegetarian or seafood version.
  • For extra freshness, sprinkle with a squeeze of fresh lime juice before serving.

This recipe yields a flavorful and satisfying Kung Pao Chicken that rivals your favorite Chinese takeout. Enjoy the delicious blend of savory, spicy, and nutty flavors!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *