Kung Pao Chicken Recipes
Also spelled Kung Po chicken or Gung Po chicken is a classic dish in Sichuan Cuisine. In this original version, diced chicken is typically mixed with a prepared marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash fried to add fragrance to the oil. Then the chicken is stir fried and vegetables, along with peanuts, are added.
Kung Pao Chicken Ingredients :
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 3/4 pound boneless, skinless chicken
- Sauce:
- 1/4 cup Chinese black vinegar or balsamic vinegar
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons sugar
- 2 1/2 tablespoons cooking oil
- 8 small dried red chilies
- 4 teaspoons minced garlic
- 2 stalks celery, diced
- 1/2 red bell pepper, cut into 1−inch squares
- 1 can (8 oz.) sliced bamboo shoots, drained
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1/3 cup roasted peanuts
How To Make Kung Pao Chicken :
1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
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