Turn Your Kitchen Into A Chinese Restaurant With This Kung Pao Chicken Recipe

Chinese cuisine has captivated taste buds worldwide, and among its most beloved dishes is the tantalizing Kung Pao chicken. This vibrant dish, bursting with flavors and textures, is a culinary masterpiece that can be recreated in the comfort of your own kitchen. In this comprehensive guide, we will delve into the secrets of how to make Chinese Kung Pao chicken, ensuring that you can savor this iconic dish anytime you crave it.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 cup soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil

For the Sauce:

• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup Chinese rice vinegar
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground Sichuan peppercorns (or red pepper flakes)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground garlic

For the Stir-Fry:

• 1/2 cup red bell pepper, cut into 1-inch pieces
• 1/2 cup green bell pepper, cut into 1-inch pieces
• 1/2 cup peanuts, roasted and unsalted
• 2 green onions, sliced

Instructions:

Marinating the Chicken:

1. In a large bowl, combine the chicken cubes, cornstarch, soy sauce, Chinese rice wine, sesame oil, and vegetable oil. Mix well to coat the chicken evenly.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

Preparing the Sauce:

1. In a small bowl, whisk together the chicken broth, soy sauce, Chinese rice vinegar, sugar, cornstarch, Sichuan peppercorns, ginger, and garlic. Set aside.

Stir-Frying the Chicken:

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Remove the chicken from the marinade and shake off any excess.
3. Add the chicken to the skillet and stir-fry for 3-4 minutes, or until browned on all sides.
4. Remove the chicken from the skillet and set aside.

Sautéing the Vegetables:

1. Add the red and green bell peppers to the skillet and stir-fry for 2-3 minutes, or until slightly tender.

Combining the Sauce and Chicken:

1. Pour the prepared sauce into the skillet and bring to a boil.
2. Return the chicken to the skillet and stir-fry for 1-2 minutes, or until the sauce has thickened and coated the chicken and vegetables.
3. Add the peanuts and green onions and stir-fry for an additional 30 seconds.

Serving:

Serve the Kung Pao chicken immediately over steamed rice or noodles. Garnish with additional green onions, peanuts, or sesame seeds if desired.

Tips:

• For a spicier dish, use more Sichuan peppercorns or red pepper flakes.
• If you don’t have Chinese rice wine, use dry sherry or white wine as a substitute.
• To make a vegetarian version, substitute tofu or tempeh for the chicken.
• Kung Pao chicken can be stored in an airtight container in the refrigerator for up to 3 days.

The Culinary Legacy of Kung Pao Chicken

The origins of Kung Pao chicken are shrouded in mystery, but its popularity has soared over the centuries. It is believed to have been named after Ding Baozhen, a Qing dynasty official who was known as “Kung Pao.” Legend has it that the dish was created by his personal chef to honor his love of spicy food.

Variations and Regional Adaptations

Like many classic dishes, Kung Pao chicken has undergone countless variations and regional adaptations. In Sichuan province, where it is believed to have originated, the dish is typically made with a spicy sauce and Sichuan peppercorns. In other parts of China, milder versions are preferred, using less spice and often adding ingredients such as carrots or bamboo shoots.

The Health Benefits of Kung Pao Chicken

While Kung Pao chicken is not a traditional health food, it can offer some nutritional benefits. The chicken is a good source of protein, while the vegetables provide vitamins and minerals. The dish is also low in carbohydrates and fat, making it a relatively healthy option for those who enjoy a flavorful meal.

A Taste of China in Your Own Kitchen

Making Chinese Kung Pao chicken at home is a rewarding experience that allows you to create a delicious and authentic dish in your own kitchen. By following the steps outlined above, you can master the art of this culinary classic and impress your family and friends with your culinary skills.

Questions We Hear a Lot

Q: Can I use frozen chicken for Kung Pao chicken?
A: Yes, you can use frozen chicken. Thaw it completely before marinating and cooking.

Q: What can I substitute for Sichuan peppercorns?
A: If you can’t find Sichuan peppercorns, you can use red pepper flakes or black pepper as a substitute.

Q: How long can I store Kung Pao chicken in the refrigerator?
A: Kung Pao chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I make Kung Pao chicken ahead of time?
A: Yes, you can make Kung Pao chicken ahead of time. Cook the chicken and vegetables according to the recipe and store them separately in airtight containers in the refrigerator. When ready to serve, reheat the chicken and vegetables in a skillet or wok and combine with the sauce.

Q: What are some good side dishes to serve with Kung Pao chicken?
A: Steamed rice or noodles are traditional side dishes for Kung Pao chicken. You can also serve it with a side of stir-fried vegetables, egg rolls, or spring rolls.