Welcome to a delightful culinary journey where we explore the flavors of the iconic Kung Pao Chicken! This authentic Chinese stir-fry is an easy-to-make dish filled with juicy chicken, crunchy peanuts, and vibrant vegetables. Whether you’re a fan of traditional Chinese dishes or looking for an exciting dinner idea, this Kung Pao Chicken recipe is sure to become a family favorite. Let’s dive into this irresistible dish with a step-by-step guide, helpful tips, and nutritional information.
Introduction to Kung Pao Chicken
Kung Pao Chicken is a classic Chinese dish that has won the hearts of food lovers worldwide. This stir-fry dish originates from the Sichuan province and is known for its balanced blend of spicy, savory, and slightly sweet flavors. The combination of tender chicken, crunchy peanuts, and fresh vegetables, all enveloped in a tangy sauce, makes it a must-try for anyone who enjoys vibrant and rich flavors. Plus, the simplicity of this recipe makes it perfect for weeknight dinners or a special weekend treat.
Did you know Kung Pao Chicken is adaptable to various diets? From low-carb to gluten-free, this dish can easily be tailored to your dietary preferences without losing its signature taste.
Ingredients for Kung Pao Chicken
Here’s everything you’ll need for this delicious Kung Pao Chicken recipe. Feel free to swap or adjust based on your preferences!
Marinade:
- 1½ lb chicken tenderloins, cut into 1-inch pieces
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry (substitute with rice wine vinegar for non-alcoholic)
- 2 teaspoons cornstarch
Sauce:
- 1 tablespoon hoisin sauce (opt for brands like Kikkoman or Lee Kum Kee)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1½ tablespoons sugar
- 1 tablespoon balsamic vinegar (substitute with rice vinegar for a milder taste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon ground ginger
- ⅓ cup water
Stir-Fry:
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions (white and green parts), thinly sliced
- ⅓ cup whole roasted unsalted peanuts (or cashews)
How to Make Kung Pao Chicken – Step by Step
Follow these simple steps to prepare the ultimate Kung Pao Chicken recipe at home:
Step1: Marinate the Chicken
In a medium bowl, whisk together soy sauce, dry sherry, and cornstarch until smooth. Add the chicken pieces and toss until evenly coated. Let the chicken marinate at room temperature for 15 minutes, stirring occasionally.
Step2: Prepare the Sauce
In another bowl, combine the hoisin sauce, soy sauce, sugar, balsamic vinegar, sesame oil, cornstarch, crushed red pepper flakes, ginger, and water. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
Step3: Cook the Vegetables
Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Toss in the diced bell pepper, sliced celery, and salt. Stir-fry for about 5 minutes until the vegetables start to soften and brown slightly. Transfer the vegetables to a large bowl and set aside.
Step4: Cook the Chicken
In the same skillet, heat another ½ tablespoon of oil. Add half of the marinated chicken pieces in a single layer. Cook for 1½ minutes on one side until browned, then flip and cook for another 1½ minutes until fully cooked through. Repeat with the remaining chicken.
Step5: Stir-Fry with Garlic and Scallions
Once the chicken is cooked, pour the remaining oil into the skillet. Add the chopped garlic and scallions. Stir-fry for about 30 seconds until fragrant but not burnt.
Step6: Combine and Simmer
Return the cooked chicken and vegetables to the skillet. Pour in the prepared sauce and lower the heat. Simmer for 30 seconds until the sauce thickens, coating the chicken and vegetables. Add the roasted peanuts or cashews and stir well. If the sauce becomes too thick, thin it with a tablespoon or two of water.
Step7: Serve and Enjoy
Serve the Kung Pao Chicken immediately over steamed rice or noodles. Enjoy the bold flavors of this authentic Chinese stir-fry!
Helpful Tips for Making Kung Pao Chicken
- Adjust the Heat: If you prefer a milder dish, reduce the amount of crushed red pepper flakes or leave them out entirely. For extra heat, add a splash of Szechuan pepper oil.
- Fresh Ingredients: Use fresh vegetables for the best flavor and texture. Bell peppers, celery, and scallions work beautifully, but you can also add snap peas or carrots for more crunch.
- Marinating Time: Marinate the chicken for at least 15 minutes for maximum tenderness and flavor.
Cooking Tips for the Best Kung Pao Chicken
- High Heat for Stir-Frying: Make sure your skillet is extremely hot before adding the ingredients. This helps to quickly sear the chicken and vegetables, locking in the flavors.
- Best Oils for Stir-Frying: Use oils with a high smoke point, such as vegetable or peanut oil, to prevent burning.
- Wok vs. Skillet: For the most authentic results, use a wok, which allows even heating and better stirring. A nonstick skillet works well too if a wok isn’t available.
Serving Suggestions for Kung Pao Chicken
Kung Pao Chicken pairs beautifully with these side dishes and beverages:
- Steamed Rice or Noodles: The classic pairing to soak up the delicious sauce.
- Cucumber Salad: A refreshing side that balances the spicy flavors of the dish.
- Jasmine Tea or Light Beer: Perfect beverages to complement the savory and spicy notes of Kung Pao Chicken.
For more Kung Pao Chicken meal ideas, check out these Sausage Balls Recipe with Red Lobster Mix or explore a refreshing salad like Tzatziki Chicken Salad.
Nutritional Information
Calories: 400
Fat: 22g
Carbohydrates: 18g
Protein: 30g
Fiber: 3g
Sodium: 800mg
This dish is packed with protein and healthy fats from the chicken and peanuts, making it a nutritious option for a balanced meal.
Storage and Leftovers for Kung Pao Chicken
- Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze Kung Pao Chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm up the leftovers in a skillet over medium heat or in the microwave. Add a splash of water or broth if the sauce thickens too much during reheating.
Frequently Asked Questions (FAQs) for Kung Pao Chicken
1. Can I make Kung Pao Chicken gluten-free?
Yes! Use gluten-free soy sauce and tamari for a gluten-free version of Kung Pao Chicken.
2. What can I use instead of peanuts?
If you’re allergic to peanuts, try cashews or leave them out entirely for a nut-free version.
3. How do I make the dish spicier?
Increase the amount of crushed red pepper flakes or add some Szechuan peppercorns for extra heat.
4. Can I use other proteins?
Absolutely! Kung Pao works great with shrimp, tofu, or even beef as a substitute for chicken.
Related Recipes for Kung Pao Lovers
Conclusion
We hope this Kung Pao Chicken recipe inspires you to bring bold, authentic Chinese flavors to your kitchen. It’s a dish packed with flavor, easy to customize, and perfect for any occasion. Try it tonight, and don’t forget to share your feedback or variations! Enjoy!
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Kung Pao Chicken Recipe: Easy, Authentic Chinese Stir-Fry at Home
Description
Welcome to a delightful culinary journey where we explore the flavors of the iconic Kung Pao Chicken! This authentic Chinese stir-fry is an easy-to-make dish filled with juicy chicken, crunchy peanuts, and vibrant vegetables. Whether you’re a fan of traditional Chinese dishes or looking for an exciting dinner idea, this Kung Pao Chicken recipe is sure to become a family favorite. Let’s dive into this irresistible dish with a step-by-step guide, helpful tips, and nutritional information.
Ingredients
For the Marinade:
- 1½ lb chicken tenderloins, cut into 1-inch pieces
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry (substitute with rice wine vinegar for non-alcoholic)
- 2 teaspoons cornstarch
For the Sauce:
- 1 tablespoon hoisin sauce (opt for brands like Kikkoman or Lee Kum Kee)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1½ tablespoons sugar
- 1 tablespoon balsamic vinegar (substitute with rice vinegar for a milder taste)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon ground ginger
- ⅓ cup water
For the Stir-Fry:
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions (white and green parts), thinly sliced
- ⅓ cup whole roasted unsalted peanuts (or cashews)
Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together soy sauce, dry sherry, and cornstarch until smooth. Add the chicken pieces and toss until evenly coated. Let the chicken marinate at room temperature for 15 minutes, stirring occasionally.
Step 2: Prepare the Sauce
In another bowl, combine the hoisin sauce, soy sauce, sugar, balsamic vinegar, sesame oil, cornstarch, crushed red pepper flakes, ginger, and water. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
Step 3: Cook the Vegetables
Heat a large nonstick skillet over high heat. Add 1 tablespoon of oil and swirl to coat. Toss in the diced bell pepper, sliced celery, and salt. Stir-fry for about 5 minutes until the vegetables start to soften and brown slightly. Transfer the vegetables to a large bowl and set aside.
Step 4: Cook the Chicken
In the same skillet, heat another ½ tablespoon of oil. Add half of the marinated chicken pieces in a single layer. Cook for 1½ minutes on one side until browned, then flip and cook for another 1½ minutes until fully cooked through. Repeat with the remaining chicken.
Step 5: Stir-Fry with Garlic and Scallions
Once the chicken is cooked, pour the remaining oil into the skillet. Add the chopped garlic and scallions. Stir-fry for about 30 seconds until fragrant but not burnt.
Step 6: Combine and Simmer
Return the cooked chicken and vegetables to the skillet. Pour in the prepared sauce and lower the heat. Simmer for 30 seconds until the sauce thickens, coating the chicken and vegetables. Add the roasted peanuts or cashews and stir well. If the sauce becomes too thick, thin it with a tablespoon or two of water.
Step 7: Serve and Enjoy
Serve the Kung Pao Chicken immediately over steamed rice or noodles. Enjoy the bold flavors of this authentic Chinese stir-fry!
Equipment
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- Adjust the Heat: If you prefer a milder dish, reduce the amount of crushed red pepper flakes or leave them out entirely. For extra heat, add a splash of Szechuan pepper oil.
- Fresh Ingredients: Use fresh vegetables for the best flavor and texture. Bell peppers, celery, and scallions work beautifully, but you can also add snap peas or carrots for more crunch.
- Marinating Time: Marinate the chicken for at least 15 minutes for maximum tenderness and flavor.
