KUNG PAO CHICKEN
Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken and peanuts entrée. It has a kick from charred dried chiles, the tingle of Sichuan peppercorns, and a light coating of a subtle sweet-sour sauce.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Heat a large cast-iron or non-stick skillet or wok over medium. Add peanuts and 1 tablespoon vegetable oil; cook, stirring occasionally, until fragrant and golden brown in places, about 5 minutes. Transfer to a plate.
- In a bowl, whisk together 3 tablespoons soy sauce, cornstarch, and rice wine. Stir in chicken; let stand 5 minutes. Meanwhile, combine black vinegar, remaining 2 tablespoons soy sauce, sesame oil, and brown sugar in a small bowl, stirring until sugar is dissolved.
- Heat remaining 1 tablespoon vegetable oil in skillet over medium-high. Add peppercorns and chiles; cook, stirring frequently, until fragrant and chiles are blistering in places, about 1 minute. Stir in garlic; cook 30 seconds. Stir in chicken mixture, spreading in an even layer to edges of skillet. Cover, reduce heat to medium, and cook, undisturbed, until chicken is beginning to turn golden on bottoms but is not cooked through, 2 to 3 minutes.
- Stir in vinegar-soy mixture and celery. Increase heat to medium-high and cook, uncovered, stirring frequently, until chicken is just cooked through and liquid thickens enough to become glossy and evenly coat, about 3 minutes. Remove from heat, stir in toasted peanuts and scallions, and serve with rice.
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Madein _Atlanta
[email protected]This was my first time making Kung Pao chicken and it turned out great! The chicken was tender and the sauce was flavorful. I will definitely be making this again.
AF Akram
[email protected]This recipe was easy to follow and the chicken turned out great! I served it with rice and it was a hit with my family.
Rich L
[email protected]I'm not a big fan of peanuts, so I omitted them from this recipe. The chicken was still very good, but I think it would have been even better with peanuts.
Omar Souirji
[email protected]This Kung Pao chicken was delicious! The chicken was cooked perfectly and the sauce was flavorful and addictive. I would definitely make this again.
Mpho Willison
[email protected]This recipe was a bit too sweet for my taste, but it was still good. I'll try using less sugar next time.
Kadie Moore
[email protected]Overall, this was a great recipe. The chicken was tender and flavorful, and the sauce was delicious. I would definitely recommend this recipe to others.
Shane Feeney
[email protected]The chicken was a bit dry, but the sauce was delicious. I'll try cooking it for less time next time.
Alaa Rouaida
[email protected]This recipe was a bit too spicy for me, but it was still very good. Next time I'll use less chili peppers.
Apna Muzaffrabad
[email protected]I've tried many Kung Pao chicken recipes, but this one is by far the best. The chicken was tender and juicy, and the sauce was flavorful and addictive. I will definitely be making this again.
maddox jc
[email protected]Easy to make and delicious!
abimael peña
[email protected]This Kung Pao chicken was a hit! It had the perfect balance of sweet, sour, and spicy flavors. I loved the addition of peanuts and red bell peppers. Yum!