Today, we’re going to make a yummy chicken dish called Kung Pao Chicken. It’s a popular meal that many people love because it’s full of flavor and has a nice mix of tender chicken, crunchy peanuts, and a little bit of spice. This recipe will show you a simple way to cook it at home, using ingredients that are easy to find. We’ll walk through each step together, so you can make a delicious dinner for yourself or to share with family and friends. Let’s get started!
Ingredients Overview
Marinated Chicken:
- Chicken Breast: 16 oz (450 g), cut into bite-sized pieces for quick cooking and easy eating
- Marinade:
- Soy Sauce: 3 tsp, for a salty, umami base
- Sugar: 1/2 tsp, to balance the flavors
- White Pepper Powder: 1/4 tsp, for a subtle heat
- Cornstarch: 6 tsp, to coat and tenderize the chicken, ensuring a silky texture
- Baking Soda: 1 1/4 tsp, to further tenderize the meat
- Rice Wine: 2 tsp, to enhance flavor and tenderize
- Water: 1 tbsp, for hydration
- Oil: 1 tbsp, to lock in moisture
Stir Fry Components:
- Vegetables & Aromatics:
- Zucchini: 7.9 oz (224 g), sliced, for a crisp, fresh contrast
- Garlic: 4 cloves, minced, foundational flavor
- Ginger: 5 slices, minced, for its sharp, spicy undertone
- Green Onion: 4 stalks, chopped into segments, for a burst of freshness
- Seasonings & Extras:
- Dried Whole Chilies: 10, to infuse the dish with a slow-building heat
- Chili Flakes: 1 tsp, for an immediate spicy kick
- Rice Wine, Soy Sauce, Dark Soy Sauce, Sugar, Paprika, Rice Vinegar, Water, White Pepper Powder: Combined to create a rich, complex sauce that’s both tangy and sweet, with a depth of color and flavor
- Roasted Peanuts: 1/2 cup, for a nutty crunch
Cooking Method
- Marinate the Chicken:
- Combine chicken pieces with all marinade ingredients in a bowl. Mix well to ensure each piece is coated. Set aside for at least 30 minutes, allowing the flavors to meld and the chicken to tenderize.
- Prepare the Stir-Fry Sauce:
- In a small bowl, whisk together 1 tbsp rice wine, 1 tbsp soy sauce, 2 tsp dark soy sauce, 1 1/2 tsp sugar, 1/2 tsp paprika, 1 tbsp rice vinegar, 3/4 cup water, and 1/4 tsp white pepper powder. Set aside.
- Cook the Chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the marinated chicken in batches, ensuring not to crowd the pan. Stir-fry until golden and cooked through. Remove and set aside.
- Stir-Fry Vegetables and Aromatics:
- In the same pan, add an additional 1 tbsp oil if needed. Sauté garlic, ginger, and dried chilies until fragrant. Add zucchini, seasoning with 1/8 tsp salt and 1/16 tsp sugar. Stir-fry until just tender.
- Combine and Finish:
- Return the chicken to the pan along with the green onions and chili flakes. Stir in the prepared sauce, mixing well to coat all ingredients evenly. Allow to simmer for a few minutes until the sauce thickens slightly.
- Toss in the roasted peanuts just before serving, ensuring they retain their crunch.
- Serve:
- Serve your Kung Pao Chicken hot, ideally over a bed of steamed rice or with your favorite side for a complete meal.
This rendition of Kung Pao Chicken stays true to the traditional flavors while embracing a modern twist, promising a dish that’s packed with flavor, heat, and a delightful variety of textures. Whether you’re a seasoned aficionado of Sichuan cuisine or a curious newcomer, this recipe is sure to impress and satisfy.