Kung Pao Chicken

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Experience the perfect blend of spicy, nutty, and savory flavors with this Kung Pao Chicken recipe, a classic Szechuan dish that will transport your taste buds straight to China. Each bite is a delightful explosion of textures and tastes, combining tender chicken, crunchy peanuts, and crisp vegetables in a tangy and slightly spicy sauce.

This recipe not only brings the authenticity of Szechuan cuisine into your kitchen but also offers a joyous cooking adventure. It’s a great way to introduce exotic flavors to your family dinners or impress guests at your next gathering. Follow this simple yet sophisticated recipe to create a dish that’s better than any restaurant’s offering, and enjoy the wonderful journey of homemade gourmet cooking.

Full Recipes:

Ingredients: For the Chicken:

  • 300g chicken thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 tsp mirin (or any cooking wine)
  • 1/2 egg white
  • 1 tsp dark soy sauce
  • 1 1/2 tbsp cornstarch
  • 1/2 tbsp cooking oil

For the Stir-Fry:

  • 2 tbsp cooking oil
  • 10 dried chilies, cut into chunks (remove seeds for less heat)
  • 3 cloves garlic, finely minced
  • 5g ginger, finely minced
  • 1/2 cup peanuts, toasted
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 green onions, cut into 1/2-inch pieces
  • 1/2 tsp Sichuan peppercorn oil (optional)

For the Sauce:

  • 1 tbsp sugar
  • 1 1/2 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp mirin (or any cooking wine)
  • 1/2 tbsp oyster sauce
  • 1/2 tsp chicken stock powder
  • 1/2 tbsp cornstarch
  • 3 tbsp water
  • 1/2 tbsp Chinese chili bean paste
  • 1/2 tsp dark soy sauce (for color)

 

Directions:

  1. Marinate the Chicken: Season chicken with salt, pepper, mirin, egg white, and dark soy sauce. Mix well, add cornstarch, and ensure it’s coated. Stir in cooking oil and set aside.
  2. Prepare the Sauce: Combine sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock powder, cornstarch, water, chili bean paste, and dark soy sauce in a bowl. Set aside.
  3. Stir-Fry the Chicken: Heat oil in a wok over medium heat, cook the chicken until done, and set aside.
  4. Stir-Fry the Aromatics: In the same wok, add more oil if needed, and stir-fry dried chilies, garlic, and ginger until fragrant.
  5. Combine: Return chicken to the wok, add the sauce, and stir-fry until the sauce thickens, about 1 minute.
  6. Add Vegetables and Peanuts: Stir in bell peppers, green onions, and peanuts, stir-frying over high heat to keep the vegetables crisp.
  7. Finish with Sichuan Peppercorn Oil: Optionally, drizzle Sichuan peppercorn oil for an authentic flavor.
  8. Serve: Enjoy your Kung Pao Chicken with steamed rice.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings

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