Kung Pao Chicken
Kung Pao Chicken is a famous Sichuan dish known for its combination of tender chicken, crunchy peanuts, and a spicy, tangy sauce. The magic lies in balancing sweet, salty, sour, and spicy flavors with a hint of smokiness from the Sichuan peppercorns. It’s a perfect example of Chinese cuisine’s depth and complexity.
Kung Pao Chicken Recipe
Ingredients:
500g (1 lb) boneless chicken breast or thigh, diced
2 tablespoons soy sauce1 tablespoon Chinese Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
3 tablespoons vegetable oil
8-10 dried red chilies (adjust to taste)
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup roasted peanuts
3 green onions, chopped (white and green parts separated)
For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce1 tablespoon Chinese black vinegar (or balsamic vinegar)
1 tablespoon sugar
1 teaspoon sesame oil
1/4 cup water
1 teaspoon cornstarch
Instructions:
Marinate the chicken: In a bowl, combine diced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it sit for 15 minutes.
Prepare the sauce: In a small bowl, whisk together all sauce ingredients until the sugar and cornstarch dissolve.Cook the chicken: Heat oil in a wok or large skillet over medium-high heat. Stir-fry the marinated chicken until cooked through and lightly browned. Remove chicken and set aside.
Stir-fry aromatics: In the same pan, add a little more oil if needed. Toss in dried chilies, garlic, ginger, and the white parts of the green onions. Stir-fry until fragrant (about 30 seconds).
Combine: Return chicken to the pan. Pour in the sauce and stir constantly until the sauce thickens and coats the chicken nicely.
Finish: Add roasted peanuts and the green parts of the onions. Give it a quick toss.
Serve: Serve hot with steamed rice or noodles.
Enjoy a taste of authentic Sichuan cuisine right at home!