KEN HOM'S CLASSIC KUNG PAO CHICKEN
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.
Provided by Alex Witchel
Categories dinner, main course
Time 25m
Yield 6 servings, with leftovers
Number Of Ingredients 16
Steps:
- In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
- Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
- In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
- Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.
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Akanni Lanre Kayode
[email protected]This Kung Pao Chicken is the most authentic recipe I've found. The flavors are spot-on and it tastes just like the Kung Pao Chicken I had in China. The chicken is tender and juicy, and the sauce is perfectly balanced. I served it with steamed rice an
YUSUF RUKAYAT AHUOIZA
[email protected]This is my go-to recipe for a quick and easy weeknight meal. The chicken cooks quickly and the sauce is simple to make. I usually serve it over rice or noodles, and it's always a hit with my family. I also like that it's a relatively healthy dish, si
SANTTo 731
[email protected]This Kung Pao Chicken reminds me of my childhood. My mom used to make it all the time and it was always my favorite dish. The flavors are so familiar and comforting. I love the sweet and sour sauce, and the chicken is always cooked perfectly. This re
lz_swaz bff
[email protected]This Kung Pao Chicken is so versatile! You can easily customize it to your own taste. I like it spicy, so I added some extra chili pepper. You could also add more vegetables, or use a different type of protein, such as tofu or shrimp. The possibiliti
Fardous Line
[email protected]The flavors in this Kung Pao Chicken are incredible! The combination of sweet, sour, and spicy is perfectly balanced. The chicken is tender and juicy, and the sauce is thick and flavorful. I served it over rice and it was a hit with my family. Defini
Muzammil Nawaz
[email protected]I'm always short on time during the week, so I love recipes that are quick and easy. This Kung Pao Chicken is ready in under 30 minutes, which is perfect for a busy weeknight dinner. The chicken cooks quickly and the sauce comes together in just a fe
Tania Astacio
[email protected]This Kung Pao Chicken is a great value for the money. The ingredients are all affordable and easy to find. I was able to make a generous portion for my family for under $20. The chicken was tender and juicy, and the sauce was flavorful and addictive.
Destiny's King
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the Kung Pao Chicken. It was the perfect combination of sweet, sour, and spicy. I served it with egg rolls and spring rolls, and it was a feast fit for a king. Highly recommend
Nau Asia
[email protected]I'm always looking for healthy recipes and this one fits the bill. I used brown rice instead of white and added some extra vegetables to the stir-fry. The chicken was lean and flavorful, and the sauce was light and not too oily. Overall, this is a he
lisa scholes
[email protected]I'm not much of a cook, but this recipe was so easy to follow that even I could make it! The chicken came out perfectly cooked and the sauce was delicious. I served it over noodles and it was a hit with my kids. Definitely a new favorite in our house
fast Hash
[email protected]This is the best Kung Pao Chicken I've ever had! The sauce is amazing - the perfect balance of sweet, sour, and spicy. I like my food hot, so I added a little extra chili pepper. I also used chicken thighs instead of breast because I prefer the flavo
Fergie Carol
[email protected]This Kung Pao Chicken is a keeper! It's easy to make and packed with flavor. I followed the recipe exactly and it turned out perfect. The chicken was tender and juicy, and the sauce was sweet, tangy, and slightly spicy. I served it over jasmine rice