How To Make Kung Pao Chicken Like A Pro – It’s Easier Than You Think!
What To Know
- In a bowl, combine the chicken cubes with 1 tablespoon hoisin sauce, 1 tablespoon soy sauce, and 1 tablespoon cornstarch.
- In a separate bowl, whisk together 3 tablespoons hoisin sauce, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons granulated sugar, 1 teaspoon Chinese five-spice powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground red pepper flakes.
- With a little effort and a few simple ingredients, you can recreate the authentic flavors of kung pao chicken in your own kitchen.
Craving the tantalizing flavors of kung pao chicken without the hassle of complex techniques? We’ve got you covered! This comprehensive guide will walk you through the art of making kung pao chicken easy, so you can enjoy this iconic dish in the comfort of your own kitchen.
Gathering the Ingredients
Before embarking on your culinary journey, gather the following ingredients:
- Boneless, skinless chicken breasts
- Vegetable oil
- Hoisin sauce
- Soy sauce
- Rice vinegar
- Sesame oil
- Granulated sugar
- Chinese five-spice powder
- Ground ginger
- Ground red pepper flakes
- Garlic cloves, minced
- Green onions, sliced
- Peanuts, roasted and unsalted
- Dried red chili peppers (optional)
Preparing the Chicken
1. Cut the chicken breasts into bite-sized cubes.
2. In a bowl, combine the chicken cubes with 1 tablespoon hoisin sauce, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Mix well and marinate for at least 15 minutes.
Making the Sauce
1. In a separate bowl, whisk together 3 tablespoons hoisin sauce, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons granulated sugar, 1 teaspoon Chinese five-spice powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground red pepper flakes.
Stir-Frying
1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken and cook until golden brown on all sides.
3. Push the chicken to one side of the skillet and add the minced garlic and green onions. Cook until fragrant, about 30 seconds.
4. Pour in the sauce and stir to coat the chicken. Bring to a boil and reduce heat to medium.
5. Simmer for 5-7 minutes, or until the sauce has thickened.
Finishing Touches
1. Stir in the roasted peanuts and dried red chili peppers (if desired).
2. Serve immediately over rice or noodles.
Tips for Perfect Kung Pao Chicken
- Use a high-quality hoisin sauce for the best flavor.
- Don’t overcook the chicken, as it will become tough.
- If you don’t have Chinese five-spice powder, you can substitute a mixture of cinnamon, star anise, cloves, fennel, and Sichuan pepper.
- Add more or less red pepper flakes to adjust the spiciness level.
- Garnish with fresh cilantro for a pop of color and flavor.
Variations
- For a vegetarian version, substitute tofu or tempeh for the chicken.
- Add vegetables such as bell peppers, carrots, or broccoli to the stir-fry.
- Use a different type of sauce, such as black bean sauce or teriyaki sauce.
The Joy of Home-Cooked Kung Pao Chicken
With a little effort and a few simple ingredients, you can recreate the authentic flavors of kung pao chicken in your own kitchen. Enjoy the satisfaction of a delicious meal made from scratch and impress your family and friends with your culinary skills.
Questions We Hear a Lot
Q: What can I do if my kung pao chicken is too spicy?
A: Add a little bit of sugar or honey to balance out the heat.
Q: Can I make kung pao chicken ahead of time?
A: Yes, you can prepare the chicken and sauce up to 2 days in advance. Store them separately in the refrigerator and stir-fry just before serving.
Q: What are some good side dishes to serve with kung pao chicken?
A: Steamed rice, noodles, or stir-fried vegetables are all excellent options.