Kung pao chicken

Cooking Kung Pao chicken is easy! This recipe shows you how it’s prepared the authentic way. Tips on sauce ratio, stir-fry techniques, substitute ideas & a tutorial video are included. What is Kung Pao Chicken One of the most famous Chinese dishes, Kung Pao chicken is getting increasingly popular in restaurants (and take-away/take-out) outside China. I’ve seen and tasted some produced with all kinds of adaptations. I’d like to share my recipe which is based on the traditional Sichuan formula. It’s inspired by conversations with professional chefs, cooking classes on my Culinary Tours of China, as well as by cookbooks on Sichuan cuisine. Kung Pao Chicken (also transcribed as Gong Bao or Kung Po)/宫保鸡丁 originates from Sichuan province, China. It’s believed to be named after The Cooking Procedure It takes 4 simple steps to cook Kung Pao chicken. Here is a summary of what to expect in each step: • Marinate the chicken. Cut the chicken into bite-size cubes then mix with cornstarch, water and sesame oil. • Toast the peanuts(or cashew nuts) in a pan until lightly brown. • Mix the saucewith the following ingredients: light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, sugar, cornstarch & water. • Stir fry the dishby adding the ingredients to the wok in the following sequence: ① Oil, dried chilli & Sichuan pepper; ② Marinated chicken; ③ Scallions, garlic & ginger; ④ The sauce; ⑤ Toasted nuts. How to Prepare the Chicken If you’re new to making meat-based stir-fry...

Ingredients • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes • 3 teaspoons cornstarch, divided • 1/2 teaspoon salt • 1/2 teaspoon pepper • 2 tablespoons chicken stock • 2 tablespoons hoisin sauce • 1 tablespoon reduced-sodium soy sauce • 1 tablespoon oyster sauce • 1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce • 2 tablespoons peanut oil, divided • 1 small red onion, chopped • 1 medium sweet red pepper, chopped • 2 garlic cloves, minced • 1 teaspoon minced fresh gingerroot • 1/4 cup minced fresh cilantro • 1/4 cup dry roasted peanuts Directions • In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper. • Place remaining 2 teaspoons cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth. • In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm. • Stir-fry onion and red pepper in remaining 1 tablespoon oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer. • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

This restaurant-style Kung Pao Chicken recipe pairs crispy chicken with veggies and a savory-sweet sauce that can be as fiery (or not fiery) as you want it to be. Bonus: Because you’re making it at home, it’s lighter than takeout! Why You’ll Love This Kung Pao Chicken Recipe • The Hands-On Time Is Minimal. Only 10 minutes of prep and 10 minutes to cook. Yep, this is a dinner perfect for busy weeknights. • It’s a Healthier Version of the Original. Takeout is usually loaded with sodium, unhealthy fats, and sugar. Make it yourself and avoid unwelcome ingredients. • It Has All the Flavor of Takeout. There are no sacrifices here! No compromises! None! Just like my and just as delicious. • You Can Have It Your Way. Yes, that’s a line from a restaurant commercial, but it’s true for this kung pao chicken too! You can make it fiery hot or skip the red pepper flakes altogether to keep it mild. About This Kung Pao Chicken Recipe Kung pao chicken is a classic Chinese dish that is tangy, sweet, and spicy all at the same time. It’s one of those staple dishes that nearly every American Chinese restaurant has on the menu—which is how you know it’s good stuff. To make a lightened-up version of the restaurant staple, I cut the oil in the stir fry, swapped in low-sodium soy sauce, and used honey for sweetness. The result is a homemade kung pao chicken with all the bold flavors you love, but in a much healthier package. Win! How to Make Kung Pao Chicken The Ingredients • Boneless, Skinless Ch...

• Browse All Recipes • By Course • Breakfast • Appetizers • Lunch • Dinner • Desserts • Side Dishes • Soups • Salads • Sandwiches • Drinks/Cocktails • Sauces & Dressings • By Method • Crockpot • Instant Pot • One Pot • Air Fryer • Casseroles • By Season • Spring • Summer • Fall • Winter • By Cuisine • Asian • Italian • Mexican • European • Indian • Romanian • Mediterranean • Middle Eastern • American • By Ingredient • Chicken • Pork • Beef • Seafood • Lamb • Vegetarian • Pasta • Spices • By Holiday • Christmas • Easter • Thanksgiving • Game Day • Valentine's Day • St. Patrick's Day • Cinco de Mayo • Mother's Day • Memorial Day • Father's Day • 4th Of July • Labor Day • Halloween • Homemade Kung Pao Chicken • Kung Pao Chicken Highlights • Ingredients You’ll Need • Chicken • Kung Pao Sauce • Stir Fry • How To Make Kung Pao Chicken • What Is Kung Pao Chicken • What Does Kung Pao Sauce Taste Like? • What Can I Use As A Substitute For Shaoxing Wine? • Serve This With • Cilantro Lime Rice • Thai Cucumber Salad • Broccoli Salad • Egg Tarts (Hong Kong Style) • Expert Tips • Leftovers • Freezing • More Delicious Recipes To Try • Kung Pao Chicken • Ingredients • Instructions • Equipment • Video • Notes • Nutrition Information • Did You Make This? Homemade Kung Pao Chicken Kung Pao Chicken is a standard on any American Chinese menu. You can find it anywhere and everywhere. While it’s always a favorite when it comes to take-out or Chinese fast food, it’s always better when you make it...

Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken and peanuts entrée. It has a kick from charred dried chiles, the tingle of Sichuan peppercorns, and a light coating of a subtle sweet-sour sauce. Ingredients • ½ cup unsalted raw peanuts • 2 tablespoons vegetable oil, preferably peanut • 5 tablespoons reduced-sodium soy sauce • 1 tablespoon cornstarch • 4 teaspoons Chinese rice wine (Shaoxing) or sherry vinegar • 2 boneless, skinless chicken-breast halves (1 ¼ pounds total), cut into ¾-inch pieces • 4 teaspoons Chinese black vinegar or sherry vinegar • 2 teaspoons sesame oil • 1 tablespoon brown sugar • 2 teaspoons Szechuan peppercorns, coarsely crushed in a spice grinder or mortar and pestle • 15 small dried chiles (about ¼ cup), such as Szechuan or árbol, broken in half, stems and seeds removed • 1 tablespoon minced garlic (from 3 cloves) • 2 celery stalks, sliced on the bias into ¼-inch-thick pieces (â…” cup) • 4 scallions, sliced into scant ½-inch-thick pieces (â…” cup) • Cooked white rice, such as jasmine, for serving • Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skill...