Kung Pao Chicken—just saying it makes my taste buds do a little happy dance! It’s like a fiery symphony of flavors, a little sweet, a little spicy, and oh-so satisfying. I stumbled upon this recipe on a lazy Sunday afternoon (you know, one of those days when everything feels like slow motion), and it’s been my go-to ever since.
Steps
- Mix cornflour with soy sauce in a small bowl until smooth, then add the rest of the sauce ingredients, except for the water. Pour 1.5 tablespoons of this sauce over the chicken pieces, stir to coat, and let marinate for 10-20 minutes. Add water to the remaining sauce mixture.
- Heat oil in a wok over high heat, then add minced garlic, chopped ginger, and dried chillies. Cook for about 30 seconds until fragrant.
- Add the marinated chicken to the wok and cook until it turns white. Add the white parts of the green onions and continue cooking until the chicken is fully cooked, which should take about 2 minutes.
- Pour in the prepared sauce and ground Sichuan pepper, bringing it to a simmer while stirring continuously. Let the sauce reduce until it becomes a thick syrup.
- Just before finishing, toss in the peanuts and the green parts of the green onions. Adjust the heat by adding more Sichuan pepper if desired.
- Serve the Kung Pao Chicken immediately over rice or opt for a low-carb alternative like cauliflower rice.
Ingredients
- 1 pound (500g) chicken thighs, cut into bite-sized pieces
- 2 teaspoons cornstarch (cornflour)
- 1 tablespoon light soy sauce
- 1.5 tablespoons dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon Chinese cooking wine
- 3 tablespoons sugar
- 1/2 teaspoon sesame oil
- 1/3 cup water
- 2 tablespoons peanut oil (or any other cooking oil)
- 2 garlic cloves, minced
- 1 teaspoon ginger, finely chopped
- 6 to 10 dried chilies, cut into 2cm (3/4 inch) pieces, most seeds removed
- 3 green onions, cut into 2cm (3/4 inch) pieces, white parts separated from green
- 1.5 teaspoons ground Sichuan peppercorns
- 3/4 cup whole peanuts (or 1/2 cup halved), roasted and unsalted
Nutritional Values
Calories: 2220cal | Carbohydrates: 72g | Protein: 112g | Fat: 164g | Saturated Fat: 32g | Cholesterol: 488mg | Sodium: 2416mg | Potassium: 1920mg | Fiber: 8g | Sugar: 40g | Vitamin A: 740IU | Vitamin C: 8.4mg | Calcium: 136mg | Iron: 7.2mg
FAQ
- What makes Kung Pao Chicken unique compared to other stir fries?
- Kung Pao Chicken stands out due to its intense and flavorful sauce, which is sweet, sour, and savory with a numbing heat from Sichuan pepper. Unlike many other stir fries, it has a thicker, more concentrated sauce rather than being drenched in it.
- Is Kung Pao Chicken authentic Chinese cuisine?
- The Kung Pao Chicken often found outside of China is a slightly westernized version of the authentic Sichuan dish. Traditionally, it is a dry stir fry with less sauce, focusing on robust flavors.
- What can I substitute for Sichuan pepper if I can’t find it?
- If Sichuan pepper isn’t available, white pepper can serve as an alternative. While the flavor profile will differ slightly, it can still provide a level of heat to the dish.
- What type of vinegar is best for Kung Pao sauce?
- Chinese black vinegar is ideal for achieving the authentic taste of Kung Pao sauce. However, if it’s not available, rice wine vinegar, white vinegar, or even balsamic vinegar can be used as substitutes.
- How can I adjust the spiciness in Kung Pao Chicken?
- The spiciness can be controlled by the number of dried chilies used and the amount of Sichuan pepper. It’s recommended to taste the dried chilies first and adjust the quantity depending on your heat tolerance.
Tips
- Opt for chicken thigh over breast for a more succulent and tender dish. If using chicken breast, consider tenderizing it with baking soda for a texture similar to what you’d find in Chinese restaurants.
- Prepare all ingredients in advance, as the cooking process is quick and requires constant attention. This ensures a smooth and efficient cooking experience without any delays.
- When using Sichuan pepper, consider buying pre-ground for convenience and a finer texture. If grinding your own, toast the peppercorns first to enhance their flavor, but be aware of potential grittiness.
- Taste and adjust the amount of dried chilies according to their spiciness, which can vary. You can start with a small amount and increase as needed to suit your heat preference.
Equipment
- Wok – A traditional wok is ideal for stir-frying and achieving high-heat cooking.
- Sichuan Pepper Grinder – If you prefer using whole Sichuan peppercorns, a grinder would be necessary.
- Chinese Chef’s Knife – For efficient chopping of ingredients like chicken and vegetables.
- Digital Kitchen Scale – Useful for accurately measuring ingredients such as chicken and peanuts.
- Mortar and Pestle – If you choose to grind your own Sichuan peppercorns, a mortar and pestle can be handy.
- Spider Strainer – Useful for removing ingredients from hot oil during stir-fry.
