How To Make Kung Pao Chicken From Scratch – Step-by-step Guide!

Craving the tantalizing flavors of Kung Pao Chicken? Look no further! This comprehensive guide will walk you through the art of creating this beloved dish from scratch, ensuring an authentic and unforgettable culinary experience.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil

For the Sauce:

• 1/4 cup soy sauce
• 1/4 cup Chinese black vinegar
• 1/4 cup sugar
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/4 cup water

For the Stir-Fry:

• 1 tablespoon vegetable oil
• 1/2 cup dried red chilies, soaked in hot water for 10 minutes, then drained and cut into 1-inch pieces
• 1/2 cup unsalted roasted peanuts
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken, cornstarch, soy sauce, Shaoxing wine, and sesame oil. Toss to coat and refrigerate for at least 30 minutes.
2. Make the Sauce: In a separate bowl, whisk together the soy sauce, black vinegar, sugar, Shaoxing wine, sesame oil, cornstarch, and water. Set aside.
3. Stir-Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5 minutes.
4. Add the Sauce: Pour the sauce over the chicken and cook, stirring constantly, until the sauce thickens and coats the chicken, about 2 minutes.
5. Add the Stir-Fry Ingredients: Stir in the red chilies, peanuts, green onions, and cilantro. Cook for an additional 1 minute, or until the vegetables are heated through.
6. Serve: Transfer the Kung Pao Chicken to a serving dish and sprinkle with additional green onions and cilantro for garnish.

Tips:

• Use fresh ingredients: The quality of the ingredients will greatly impact the flavor of your dish.
• Don’t overcook the chicken: Overcooked chicken will become tough and dry.
• Adjust the spice level: The amount of red chilies you use can be adjusted to your taste preferences.
• Serve with rice: Kung Pao Chicken is traditionally served with steamed rice or noodles.
• Substitute ingredients: If you don’t have Shaoxing wine, you can use dry sherry or white wine.

Variations:

• Vegetarian Kung Pao Chicken: Replace the chicken with tofu or tempeh.
• Spicy Kung Pao Chicken: Add more red chilies or a dash of cayenne pepper to the sauce.
• Sweet Kung Pao Chicken: Add a tablespoon of honey or maple syrup to the sauce.

Health Benefits:

Kung Pao Chicken is not only delicious but also offers some health benefits:

• Rich in protein: Chicken is an excellent source of protein, which is essential for muscle growth and repair.
• Contains antioxidants: Red chilies are a good source of antioxidants, which can help protect against free radical damage.
• Low in calories: A serving of Kung Pao Chicken is relatively low in calories, making it a good choice for weight management.

Conclusion:

Mastering the art of making Kung Pao Chicken from scratch is a culinary triumph that will impress your taste buds and those of your loved ones. By following these simple steps and embracing the variations and health benefits, you can create an authentic and unforgettable dish that will transport you to the vibrant streets of Sichuan.

FAQ:

Q: Can I use frozen chicken?

A: Yes, you can use frozen chicken, but be sure to thaw it completely before marinating.

Q: What can I substitute for Shaoxing wine?

A: You can use dry sherry or white wine as a substitute for Shaoxing wine.

Q: Can I make Kung Pao Chicken ahead of time?

A: Yes, you can make Kung Pao Chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.

Q: How do I store Kung Pao Chicken?

A: Store Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze Kung Pao Chicken?

A: Yes, you can freeze Kung Pao Chicken for up to 3 months. Thaw before reheating and serving.