Kung Pao Chicken

Have you ever found yourself craving the bold flavors of Chinese takeout but hesitating to try it in your kitchen?  You’re not alone. Many people think authentic Chinese cooking is complex and best left to the experts, but I'm here to show you that it's easier and more rewarding than you might think.

Today, we're diving into the world of Kung Pao Chicken, a classic Chinese dish that's a symphony of flavors and textures.  The beauty of making this dish at home lies in your control over the ingredients, especially the amount of oil used to cook the chicken. You can recreate this delicious stir-fry right in your kitchen by mastering a few basic techniques and understanding the importance of key ingredients and equipment.

Once you get the hang of it, Chinese cooking is manageable and an exciting culinary adventure.  Join me as we explore how a few simple ingredients can create a dish bursting with flavor and rich in texture.

 

Ingredients:

Chicken & Nuts:

• ½ lb boneless chicken thighs or legs, diced
• ¼ cup roasted peanuts

Marinade Ingredients:

• ¼ tsp salt
• ⅛ tsp black pepper
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tsp cooking wine
• 1 tsp cornstarch

Sauce Ingredients:

• ¼ cup water
• 1 tsp chicken powder
• ¼ tsp salt
• ¼ tsp sugar
• 1 tsp cooking wine
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Vegetables (Total: 2 cups):

• Diced zucchini
• Red bell pepper
• Red onions

Aromatics & Stir-Fry Ingredients:

• 1 tsp minced garlic cloves
• 1 tsp minced ginger
• 3 dried hot chilies, halved
• 2 green onions, sliced
• 2 tbsp oil for stir-frying

Directions:

1.    Marinating the Chicken: Wash and dice the chicken, then mix it with the marinade ingredients.  Let it sit for at least 10 minutes.  Before cooking, add 1 tbsp oil to separate the meat.

2.    Preparing the Sauce: In a bowl, combine all sauce ingredients and mix well.

3.    Cooking the Chicken: Heat 1 tbsp oil in a wok over medium-high heat.  Add chicken and cook undisturbed for about 2 minutes per side until golden brown.  Remove and set aside.

4.    Stir-Frying the Vegetables: Add the remaining oil to the same wok.  Sauté ginger, garlic, and dried chilies until fragrant. Add diced vegetables and stir-fry for 5–7 minutes until slightly wilted.

5.    Combining & Finishing: Return the chicken to the wok, add roasted peanuts and red onions, and pour in the sauce.  Stir well and cook until the sauce thickens.

6.    Final Touch: Turn off the heat, toss in green onions, and mix gently.  Serve hot.

Enjoy your flavorful stir-fried kung pao chicken with peanuts and vegetables!