Chinese Kung Pao Chicken
Imagine the delightful combination of tender chicken, crunchy peanuts, a medley of vegetables, and a spicy, savory sauce all coming together in one dish. This is the joy of Kung Pao Chicken, a dish that's as nourishing as it is delicious. Today, we're going to embark on a culinary journey exploring this beloved staple of Chinese cuisine.
Equipment
- 1 large pan
- 2 bowls
Ingredients
Marinade:
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 large egg
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
Other ingredients
- 1 teaspoon white wine
- 21/2 tablespoons soy sauce
- 1/3 cup water
- 21/2 tablespoons vegetable oil divided
- 1 pound chicken breast boneless and skinless, cut into 1/2-inch pieces
- 1 red bell pepper diced
- 1 large zucchini diced
- 12 whole small dry chili peppers
- 1/4 cup scallions white part only, finely chopped
- 2 ounces dry roasted peanuts
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 teaspoon red chili pepper crushed
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
Instructions
- Mix together the marinade ingredients in a bowl. Add chicken and stir until evenly coated. Refrigerate for at least 1 hour.
- In another bowl, combine wine, soy sauce, and water. Set aside.
- Preheat a large pan then add 2 tablespoons oil and coat pan Toss in chicken and cook on high heat for about 1 minute. Transfer onto a plate, then return pan to heat.
- Heat remaining oil in pan, then sauté red bell pepper and zucchini for about 1 minute or until lightly cooked. Transfer onto same plate as chicken. Set aside.
- Return pan to heat and cook chili peppers until slightly dark. Toss in scallions, peanuts, ginger, garlic, red pepper, and sesame oil. Sauté for less than a minute then pour in wine mixture. Bring to a boil. Stir in dissolved cornstarch in water. Simmer, while stirring, until sauce thickens. Return chicken and vegetables to pan and stir. Allow chicken to cook through.
- Serve warm.
Video
Notes
Kung Pao Chicken is renowned for its bold and spicy sauce. To create this irresistible blend of flavors, combine soy sauce, rice vinegar, hoisin sauce, honey, ginger, garlic, and a touch of chili flakes. The soy sauce adds a savory depth, while the rice vinegar provides a tangy note. The hoisin sauce brings a delightful sweetness, and the honey balances the heat. The ginger and garlic infuse aromatic flavors, and the chili flakes deliver that fiery kick. Adjust the amount of chili flakes to suit your spice preference. This sauce is the heart of Kung Pao Chicken, infusing every bite with its irresistible flavors.