Here’s a detailed guide to Kung Pao Chicken, a classic and flavorful Chinese stir-fry:
What It Is
Kung Pao Chicken is a spicy, savory, and slightly sweet stir-fry made with chicken, peanuts, vegetables, and dried chili peppers. It originates from Sichuan cuisine and is famous for its bold flavors and crunchy texture.
Common Ingredients
Protein & Veggies:
- Chicken breast or thighs, diced
- Bell peppers, diced
- Onion, diced
- Scallions, chopped
- Garlic, minced
- Ginger, minced
- Dried red chilies
Sauce:
- Soy sauce
- Rice vinegar
- Shaoxing wine (or dry sherry)
- Sugar
- Cornstarch (for thickening)
- Chicken broth or water
Extras:
- Roasted peanuts (unsalted preferred)
- Sesame oil
Basic Method
- Prepare chicken:
- Dice chicken into bite-sized pieces.
- Toss with a bit of soy sauce, cornstarch, and a little oil (optional for velveting).
- Make the sauce:
- Mix soy sauce, rice vinegar, Shaoxing wine, sugar, and a little chicken broth. Set aside.
- Stir-fry:
- Heat oil in a wok or skillet over high heat.
- Add dried chilies, garlic, and ginger. Stir briefly until fragrant.
- Add chicken and cook until nearly done.
- Add vegetables and continue stir-frying until tender-crisp.
- Combine with sauce:
- Pour in the sauce mixture and toss to coat.
- Cook until the sauce thickens and the chicken is fully cooked.
- Finish:
- Add roasted peanuts and scallions. Drizzle a little sesame oil.
- Serve hot with steamed rice.
Tips for Perfect Kung Pao Chicken
- High heat: Stir-fry over high heat for quick cooking and crisp vegetables.
- Velveting chicken: Tossing chicken with cornstarch and a little oil or egg white helps keep it tender.
- Adjust spice: Reduce or remove dried chilies if you prefer less heat.
- Crunch factor: Add peanuts at the very end to keep them crunchy.
I can also provide a step-by-step, restaurant-style recipe with exact measurements and tips for a perfectly balanced sauce if you want.
Do you want me to do that?
