kung pao chicken recipe:- The chicken in this delicious kung pao dish is quite close to the chicken that is served in Chinese restaurants. In addition to being simple to create, you are free to experiment with the measurements in any way you see fit. One cannot make a mistake! As the sauce reduces, it becomes lovely and thick again.
kung pao chicken recipe
What Is Kung Pao Chicken?
Kung Pao chicken (a.k.a. Gong Bao or Kung Po) is a stir-fried Chinese dish that consists of cubed chicken in a sweet, spicy, and savory sauce. It originated in southwestern China in the early 1800s.
What Is In Kung Pao Chicken?
This Kung Pao chicken recipe consists of cubed chicken breasts soaked in a marinade (made with cornstarch, water, white wine, soy sauce, and sesame oil) and tossed in a sweet-savory sauce (made with hot chili paste, brown sugar, white vinegar, water chestnuts, peanuts, onions, and garlic).
Tips:
· Use Shaoxing wine if you have it on hand.
· You can substitute cashews for peanuts and bamboo shoots for the water chestnuts.
· If you want, you can add cubed red and green bell peppers for color and flavor.
How to Make Kung Pao Chicken
Listed below is the comprehensive, step-by-step recipe for this well regarded Kung Pao chicken dish; but, before you get started, here is a little summary of what you may anticipate when you prepare it:
1. Make the marinade, then marinate chicken in the fridge.
2. Make the chili paste-brown sugar sauce. Add the remaining ingredients and cook.
3. Cook the marinated chicken in a skillet until it’s cooked through.
4. Add the chicken to the chili paste-brown sugar sauce.
5. Continue cooking until the sauce thickens.
Allrecipes Community Tips and Recipes
One member of the Allrecipes group said, “Easy to make and tastes great.” “Getting ready is very important because there is a lot of chopping to do.” I put in some ginger and veggies. “A nice touch.”
“I made this by adding red bell pepper and chopped onion (didn’t have green onions) because that’s what our favorite Chinese restaurant does,” explains Lucy. “I also had to substitute garlic chili sauce for the chili paste.”
“I added broccoli, scallions, green pepper, and lightly salted dry roasted peanuts and it was amazing,” says Shirley R. Ritter.
Ingredients
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons white wine, divided
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 pound skinless, boneless chicken breast halves – cut into chunks
- 1 ounce hot chili paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 (8 ounce) can water chestnuts
- 4 ounces chopped peanuts
- 4Â green onions, chopped
- 1 tablespoon chopped garlic
Directions
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Combine water and cornstarch in a cup; set aside.
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Put 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of the cornstarch/water mix into a large glass bowl. Toss the chicken pieces in the sauce to coat them. Put the dish in the fridge for about 30 minutes with the lid on.
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In a medium bowl, mix remaining 1 tablespoon wine, soy sauce, sesame oil, and cornstarch/water. Mix chile paste, brown sugar, and vinegar. Stir in water chestnuts, peanuts, green onions, and garlic.
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Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
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While that is going on, take the chicken out of the marinade and put it in a big skillet. Cook it over medium-high heat, stirring often, until it is fully cooked and the juices run clear.
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In the same pan, mix the water chestnut mixture and the chicken that has been sautéed. Turn up the heat and let it cook until the sauce gets thick.
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Nutrition Facts (per serving)
437
Calories
23g
Fat
25g
Carbs
34g
Protein