Best 2 Easy Delicious Kung Pao Chicken Recipes
Indulge in the fiery symphony of flavors that is Kung Pao Chicken, a classic Sichuan dish that tantalizes taste buds with its harmonious blend of sweet, sour, salty, and spicy notes. This delectable dish features tender chicken morsels coated in a luscious sauce made with soy sauce, rice vinegar, sugar, and a generous helping of Sichuan peppercorns, resulting in a captivating interplay of flavors that leaves you craving for more. Accompanied by stir-fried peanuts and a medley of colorful bell peppers, Kung Pao Chicken embodies the essence of Sichuan cuisine, offering a culinary journey like no other.
This comprehensive guide presents three variations of Kung Pao Chicken, each with its unique twist on this beloved dish. The first recipe stays true to tradition, utilizing chicken thighs for their succulent texture and a combination of light and dark soy sauce for a rich, umami flavor. The second recipe introduces a vegetarian twist, replacing chicken with tofu and adding a touch of hoisin sauce for a sweet and savory balance. Finally, the third recipe caters to those who prefer a bit more heat, amping up the spiciness with the addition of extra Sichuan peppercorns and chili peppers.
With step-by-step instructions and a treasure trove of tips and tricks, this guide empowers home cooks to recreate this iconic dish in their own kitchens, ensuring a delightful culinary experience. Whether you're a seasoned Sichuan food enthusiast or a novice cook seeking an exciting culinary adventure, Kung Pao Chicken is sure to captivate your taste buds and leave you craving for more.
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
KUNG PAO CHICKEN
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
Provided by Arlena
Categories World Cuisine Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
- Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
Tips:
- For the chicken, use boneless, skinless chicken breasts or thighs. Cut them into 1-inch pieces. - If you don't have Shaoxing wine, you can substitute dry sherry or white wine. - To make the sauce, you'll need soy sauce, Chinese rice vinegar, sugar, cornstarch, and water. - To toast the peanuts, heat a small skillet over medium heat. Add the peanuts and cook, stirring constantly, until they are golden brown. - Serve Kung Pao chicken with steamed rice, noodles, or stir-fried vegetables.Conclusion:
Kung Pao chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of sweet, savory, and spicy flavors is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give Kung Pao chicken a try. You won't be disappointed!
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