KUNG PAO CHICKEN
This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
Provided by Diana Kuan
Categories Chicken Stir-Fry Dinner Soy Sauce Chile Pepper Sugar Conscious Dairy Free Tree Nut Free Kosher
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 19
Steps:
- 1. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
- 2. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.
- 3. You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes.
- 4. Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
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Zia Sipra
[email protected]This recipe is a great way to use up leftover chicken. The sauce is flavorful and the chicken is cooked to perfection. I highly recommend it!
ashish karki
[email protected]This was my first time making Kung Pao Chicken and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Rs Ovi
[email protected]I'm not a big fan of Kung Pao Chicken, but this recipe was surprisingly good. The sauce was flavorful and not too spicy, and the chicken was tender and juicy. I'll definitely be making this again!
Anna Dominguez
[email protected]This recipe is a must-try for any Kung Pao Chicken lover. The sauce is flavorful and the chicken is cooked to perfection. I highly recommend it!
Taj Hassan
[email protected]I've made this recipe several times and it always turns out great. It's a crowd-pleaser and a great way to use up leftover chicken.
Lyrical Lovey
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste. I used boneless, skinless chicken thighs instead of breasts, and I added a bit more heat by using serrano peppers instead of dried red chilies. The result was a del
moureen chepkosgei
[email protected]I tried this recipe and it was just okay. The chicken was a bit tough and the sauce was too sweet for my taste.
yazan abo akel
[email protected]This recipe was a disappointment. The chicken was dry and the sauce was bland. I would not recommend it.
Abel Gezahegn
[email protected]I love this Kung Pao Chicken recipe. It's easy to make and always turns out delicious. The sauce is the perfect balance of sweet, sour, and spicy.
Matthew Agetro
[email protected]This recipe is a keeper! The Kung Pao Chicken was flavorful and delicious, and it was a hit with my family and friends. I highly recommend it!
BDD Hk Rakib Gaming
[email protected]This was my first time making Kung Pao Chicken, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially liked the addition of peanuts, which added a nice crunchy texture.
uros novakovic
[email protected]I'm not usually a fan of Kung Pao Chicken, but this recipe changed my mind. The chicken was crispy and flavorful, and the sauce was just the right amount of sweet and spicy. I'll definitely be making this again!
Terry Dewey
[email protected]This Kung Pao Chicken recipe was a hit with my family! The sauce was flavorful and perfectly balanced, and the chicken was tender and juicy. I especially appreciated the use of dried red chilies, which added a nice depth of flavor without being too s