Best 2 Ken Homs Classic Kung Pao Chicken Recipes

**Kung Pao chicken**, a beloved dish from the Sichuan province of China, tantalizes taste buds with its vibrant flavors and aromatic appeal. This classic dish features tender chicken morsels coated in a rich, savory sauce, stir-fried with crunchy peanuts, fiery chili peppers, and a medley of colorful vegetables. The harmonious balance of sweet, sour, salty, and spicy elements creates an unforgettable culinary experience. In this article, we present three variations of Kung Pao chicken, each offering a unique twist on this iconic dish. From the traditional Sichuan Kung Pao chicken, known for its bold and numbing heat, to the Americanized version with its sweeter sauce, and the vegetarian Kung Pao tofu, a plant-based alternative bursting with flavor, these recipes cater to diverse preferences and dietary choices. Embark on a culinary journey to explore the delectable realm of Kung Pao chicken and discover your favorite rendition of this timeless classic.

Here are our top 2 tried and tested recipes!

KUNG PAO CHICKEN

Kung Pao Chicken image

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

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

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

KEN HOM'S "DEAD EASY" CHICKEN

Ken Hom's

This is a great 'after work' recipe for 2 people. My husband and I like this over rice with some steamed broccoli. I found this Ken Hom recipe in the Chicago Tribune last year.

Provided by Hey Jude

Categories Chicken Thigh & Leg

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb boneless skinless chicken thighs
1 tablespoon flour
1/2 cup fat-free low-sodium chicken broth
3 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
5 garlic cloves, minced
2 tablespoons low sodium soy sauce
1/2 cup water
1 teaspoon canola oil

Steps:

Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.

Tips:

Use high-quality ingredients for the best flavor.
Make sure your wok or large skillet is very hot before adding the oil.
Don't overcrowd the wok or skillet, or the chicken will steam instead of fry.
Stir-fry the chicken in batches if necessary.
Use a light touch when stirring the chicken, so that it doesn't break apart.
Add the sauce ingredients in the order listed, and stir-fry for the specified amount of time.
Serve the Kung Pao chicken immediately over rice or noodles.

Conclusion:

Ken Hom's Classic Kung Pao Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, and it can be made with a variety of vegetables. The sauce is slightly sweet, slightly spicy, and very flavorful. This dish is sure to please everyone at the table.