Kung Pao Chicken Recipe

Kung Pao Chicken Recipe: A Spicy, Flavorful Sichuan Classic

Kung pao chicken 

Ingredients:

For the Chicken Marinade: 

•  500g (1 lb) boneless, skinless chicken breast or    thighs, diced into small cubes

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (Chinese cooking wine) or dry sherry

• 1 tsp cornstarch 

For the Sauce:

•  2 tbsp soy sauce

• 1 tbsp dark soy sauce (optional for a deeper color)

• 1 tbsp black vinegar or rice vinegar

• 1 tbsp Shaoxing wine (Chinese cooking wine)

• 1 tbsp sugar

• 1 tsp cornstarch

• 2 tbsp water

For the Stir-fry:

• 10-12 dried red chilies (adjust based on your heat preference)

• 1 tbsp Sichuan peppercorns (optional for an authentic numbing effect)

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

• 3 spring onions, cut into 1-inch pieces

• 1/2 cup roasted unsalted peanuts

• 2 tbsp vegetable oil (or peanut oil)

• 1 tsp sesame oil (optional)

Instructions👇

Step 1: Marinate the Chicken

• In a bowl, mix the diced chicken with soy sauce, Shaoxing wine, and cornstarch.

• Let it marinate for at least 15-20 minutes while you prepare the other ingredients.

Step 2: Prepare the Sauce

• In a small bowl, mix together soy sauce, dark soy sauce (if using), black vinegar, Shaoxing wine, sugar, cornstarch, and water.

• Set the sauce aside for later.

Step 3: Prepare the Dried Chilies

• Cut the dried chilies into halves or thirds. Remove the seeds if you prefer less heat.

• Set them aside along with the Sichuan peppercorns.

Step 4: Stir-fry the Chicken

• Heat a wok or large frying pan over medium- high heat. 

• Add 1 tablespoon of oil and swirl it around to coat the pan.

• Add the marinated chicken in batches (if   necessary) and stir-fry until it's golden brown and cooked through, about 5-7 minutes. 

• Remove the chicken from the wok and set it aside.

Step 5: Toast the Chilies and Peppercorns

• In the same wok, add another tablespoon of oil.

• Toss in the dried chilies and Sichuan peppercorns  (if using). 

• Stir-fry them until the chilies darken slightly and    become fragrant,  being careful not to burn them   about 30 seconds.

Step 6: Add Aromatics

• Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds until fragrant.

Step 7: Combine Chicken and Sauce

• Add the cooked chicken back into the wok, followed by the prepared sauce.

• Stir everything together and let the sauce  thicken for 1-2 minutes.

Step 8: Add Spring Onions and Peanuts

• Toss in the spring onions and peanuts, stirring to combine. Cook for another minute, allowing the flavors to meld.

• If desired, drizzle with sesame oil for added flavor.

Step 9: Serve

• Transfer the Kung Pao Chicken to a serving plate.

• Serve hot with steamed rice or noodles for a complete meal.

Tips for the Perfect Kung Pao Chicken:

Control the Heat: Adjust the amount of dried chilies based on your heat tolerance. Removing the seeds will reduce the spiciness.

Sichuan Peppercorns: These give the dish its unique numbing sensation. If you’re not used to them, you can start with a small amount or omit them entirely.

Peanuts: Make sure to use roasted, unsalted peanuts. You can toast them slightly before adding to enhance their flavor.

*This recipe is simple to follow and outlines the essential procedures for preparing Kung Pao Chicken at home that rivals that of restaurants.

                     *  HAPPY  COOKING *