Kung Pao Chicken, a fiery and spicy delight from Szechuan Cuisine, is known for its unique blend of tender chicken breast, vegetables, and peanuts, all infused in a rich Kung Pao Sauce. This dish stands out with the numbing sensation of Sichuan peppercorns, adding a citrusy zing. It's a versatile stir-fry, perfect with various rice types or noodles, suitable for lunch or dinner.
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This popular Sichuan dish, with its spicy, savory, and slightly sweet notes, features marinated chicken stir-fried in signature sauce, enhanced with crunchy peanuts. Its authentic flavor comes from the distinct tongue-tingling Sichuan peppercorns, a staple in Sichuan cooking.
Easy to prepare, Kung Pao Chicken is not only ideal for busy days but also offers a healthy meal choice. It complements a range of sides, from rice to noodles, creating a fulfilling and tasty dining experience.
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Ingredients and Substitutions Overview
To make Kung Pao Chicken, gather these essential Chinese kitchen ingredients, available at most Asian groceries or online stores:
For the Marinade:
- Chicken: Opt for bite-sized chicken breast or boneless chicken thighs.
- Soy Sauce: Choose from dark, light, or all-purpose for both marination and cooking.
- Shaoxing Wine: This traditional Chinese cooking wine adds an authentic touch. If unavailable, sherry sauce, apple cider vinegar, balsamic, or Chinese black vinegar are great alternatives.
- Cornstarch: Helps coat the chicken, giving it a smooth texture.
- Ginger Powder (optional): Enhances the dish's aroma and reduces the raw smell of the meat.
- Garlic Powder: Adds a lovely flavor to the chicken.
For Kung Pao Chicken:
- Sauces: Combine sweet bean sauce, hoisin sauce, soy sauce, and Shaoxing wine for perfect flavors.
- Vinegar: Preferably Chinese black vinegar, but rice vinegar, balsamic, or apple cider vinegar work well too.
- Sichuan Peppercorns: These are key for the dish's signature citrusy, numbing taste. White pepper powder is a good stand-in.
- Sugar: Skip it if you're using sweet bean sauce, or add 2 tsp otherwise.
- Vegetables: Bell peppers and scallions are my go-tos, but feel free to experiment with broccoli, snow peas, or chestnuts.
- Chicken Broth: Deepens the chicken flavor.
- Dry Red Chili: Adjust the amount to your preferred spice level.
- Fresh Ginger and Garlic: These basics add a burst of fresh flavor.
- Oil: Traditional sesame oil is best, but vegetable or canola oil are fine substitutes.
- Peanuts: Roasted peanuts add a delightful crunch. Cashews are a great alternative if you prefer.
With these ingredients, you're all set to create a mouthwatering Kung Pao Chicken at home!
How to make Kung Pao Chicken?
Dive into the world of Szechuan cuisine with our Kung Pao Chicken recipe. Follow along with our step-by-step photos and video to master this spicy and delectable stir-fry, involving marinating, frying the chicken, and a final vibrant stir-fry. Let's get cooking!
Discover More Asian Inspired Chicken Dishes:
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- Thai Basil Chicken
- Filipino Chicken Adobo
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Kung Pao Chicken
Ingredients
To marinate Chicken
- 1.6 lb Chicken Breast
- 1 tsp Ginger Powder
- 2 tsp Garlic Powder
- 2 tbsp Shaoxing Wine
- 2 tbsp Dark Soy Sauce
- 1 tbsp Cornstarch
To make Kung Pao Chicken
- 6 tbsp Oil
- 1 tsp Ginger, chopped
- 2 tsp Garlic , chopped
- 7 Red Chili, dry
- ½ cup Scallions , cut lengthwise
- 2 tsp Sichuan Peppers, crushed (has bold flavor add ½ tsp if you are new to this flavor)
- ¼ cup Red Bell Pepper
- ¼ cup Green Bell Pepper
- ¼ cup Orange Bell Pepper
- 2 tbsp Sweet Bean Sauce, optional
- 2 tbsp Hoisin Sauce
- 2 tbsp Shaoxing Wine
- 2 tbsp Soy Sauce, all purpose or light
- 2 tsp Sugar
- ½ cup Chicken Broth
- 2 tbsp Cornstarch slurry
- 2 tbsp Peanuts, roasted
Instructions
Marinating the Chicken
- Combine bite-sized chicken pieces, ginger powder, garlic powder, Shaoxing wine, soy sauce, and corn starch in a bowl.
- Stir thoroughly to ensure an even coating. Cover the bowl and let the chicken marinate for a minimum of 10 minutes.
Frying the Chicken
- Heat oil in a pan over medium heat, then add the marinated chicken pieces.
- Fry them until they achieve a golden brown color on both sides.
- Once fried, take the chicken out of the pan and set aside for later use.
Preparing Kung Pao Chicken
- Start by preheating your wok over medium-high heat, then pour in the oil. Add ginger, garlic, and red chili, sautéing until they release their aroma.
- Add in the scallions and Sichuan peppers, ensuring they're well incorporated.
- Add the red, green, and orange bell peppers, giving them a brief but thorough stir.
- Blend in the sweet bean sauce, soy sauce, hoisin sauce, Shaoxing wine, sugar, and chicken broth, and mix everything well.
- Pour in the cornflour slurry, continuously stirring until the sauce reaches a thickened consistency.
- Finally, incorporate the fried chicken into the sauce, tossing it well to ensure even coating. Sprinkle in the roasted peanuts, stir everything together one last time, and there you have it - your homemade Kung Pao Chicken, ready to delight your taste buds.
Serving
- Enjoy this authentic, restaurant-style Kung Pao Chicken served with white rice, noodles, or your choice of similar accompaniments for a complete and satisfying meal.
Recipe Video
Chef's Notes and Tips
- Choice of Chicken: While I use chicken breast, boneless chicken thighs are also a great option for this recipe.
- Sichuan Peppers for Authentic Flavor: Sichuan peppers impart a unique citrusy, numbing sensation, a hallmark of Szechuan cuisine. If unavailable, white pepper makes a good substitute.
- Shaoxing Wine - A Flavor Booster: This Chinese cooking wine enhances the dish's taste and aroma. No Shaoxing wine? Sherry sauce or apple cider vinegar can step in as substitutes.
- Essential Kung Pao Sauce: The sauce is key to distinguishing this dish from other Asian takeouts. Use the recommended ingredients and substitutes as needed to ensure it's just right.
- Balancing Sweetness: The sweet bean sauce I've used adds sufficient sweetness to the dish, eliminating the need for sugar. However, if you're not using sweet bean sauce, feel free to add sugar to taste.
- Prep Your Ingredients: In Chinese stir-frying, things move fast! Have all your ingredients ready beforehand to make the cooking process smoother.
- Achieving Soft, Juicy Chicken: Marinate the chicken with Shaoxing wine, soy sauce, and cornstarch. This technique, known as 'velveting,' ensures the chicken stays tender and juicy after frying, just like in Chinese restaurants.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Explore the rich array of Chinese cooking with our array of chicken dishes, where traditional flavors meet modern culinary techniques. Whether it's a zesty stir-fry or a comforting curry, our varied selection offers something special for all tastes. Delight in the authentic essence of Asian cuisine with every recipe.
Storage and Serving Suggestions
Kung Pao Chicken keeps well in the fridge for up to three days when stored in an airtight container. For the best flavor and freshness, reheat only what you'll eat at one time.
This authentic dish pairs perfectly with a variety of rice options like white, basmati, or brown rice, as well as with noodles or your favorite fried rice. Enjoy this classic Szechuan flavor at its best!
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