Kung Pao Chicken is a popular Sichuan dish that is sure to satisfy your cravings for something sweet, spicy, salty, and savory. This dish is perfect for those who enjoy bold flavors and textures. The chicken is marinated in a mixture of Shaoxing wine, light soy sauce, baking soda, and cornstarch, which gives it a tender and slightly chewy texture. The sauce is made with a combination of low-sodium chicken broth, light soy sauce, Chinese black vinegar, Chinese Shaoxing wine, dark soy sauce, hoisin sauce, sugar, and cornstarch, which creates a rich and savory flavor. The stir-fry portion of the dish includes garlic, ginger, red and green bell peppers, dried chilies, Sichuan peppercorns, green onion stems, roasted peanuts, and sesame oil, which adds a depth of flavor and texture to the dish. Overall, Kung Pao Chicken is a delicious and well-balanced dish that is sure to appeal to those who enjoy bold and savory flavors.
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Ingredients
Chicken Portion
28 oz(s) Boneless/Skinless Chicken Breast
1 tbsp(s) Shaoxing Wine or Dry Sherry
1 tbsp(s) Light Soy Sauce
1 tsp(s) Cornstarch/Corn Flour
Sauce Portion
1/2 cup(s) Low-sodium Chicken Broth or Stock
5 tbsp(s) Light Soy Sauce
2 tbsp(s) Chinese Black Vinegar
2 tbsp(s) Chinese Shoaxing Wine or Dry Sherry
1 tsp(s) Cornstarch/Corn Flour
Stir Fry Portion
4 tbsp(s) Cooking Oil, divided
1/2 Red Bell Pepper, seeded/diced
1/2 Green Bell Pepper, seeded/diced
1 tbsp(s) Sichuan Peppercorns, lightly toasted/ground
4 Green Onion/Scallion Stems
1/2 cup(s) Roasted/Unsalted Peanuts
2 tsp(s) Sesame Oil (optional)
Instructions
1. In a medium bowl, whisk together the Shaoxing wine or dry sherry, light soy sauce, baking soda, and cornstarch/corn flour to make the marinade.
2. Add the chicken portion (chicken cut into 1 inch cubes) to the marinade and mix well. Cover and refrigerate for at least 10 minutes or more if time allows.
3. In a small bowl, whisk together the low-sodium chicken broth or stock (can use water), light soy sauce, Chinese black vinegar, Chinese Shaoxing wine or dry sherry, dark soy sauce, hoisin sauce, sugar, and cornstarch/corn flour to make the sauce.
4. Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat. Remove the chicken from the marinade, allowing any excess to drip off. Stir-fry the chicken for 5-7 minutes or until it is cooked through and slightly golden. Remove the chicken from the wok and set it aside.
5. In the same wok, heat another 2 tablespoons of cooking oil over medium heat. Add the garlic, ginger, red bell pepper, and green bell pepper. Stir-fry for 3-4 minutes or until the vegetables are slightly softened.
6. Add the dried chilies (8-10 to taste) and Sichuan peppercorns to the wok and stir-fry for another minute.
7. In a small bowl, mix the sauce ingredients together and pour it into the wok. Bring the sauce to a boil and cook for 2-3 minutes or until it thickens.
8. Return the chicken to the wok and stir to coat it evenly with the sauce.
9. Stir in the green onion/scallion stems and roasted/unsalted peanuts.
10. Serve the Kung Pao chicken hot, garnished with additional green onions and a drizzle of sesame oil if desired.
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