Kung Pao Chicken Recipe

Kung Pao Chicken (also known as Gong Bao or Kung Pow) is probably the dish most associated with Chinese food in America. This dish is also one of the most authentic dishes on the menus of Chinese restaurants and owes its fiery flavor to two particular ingredients: chilies and Szechuan peppercorns.

Kung Pao Chicken

Servings: 4

Ingredients:

  • 2 large boneless, skinless chicken breasts
  • 2 1/2 tablespoons of sesame oil
  • 1 teaspoon of Szechwan peppercorns (optional)
  • 8 red, dried chili peppers
  • 3 cloves of garlic
  • 1 tablespoon of freshly grated ginger
  • 6 green onions, chopped
  • 2/3 cup of roasted, unsalted peanuts

For the marinade:

  • 2 teaspoons of soy sauce
  • 1 1/2 teaspoons of sherry or Shaoxing rice wine
  • 1 tablespoon of water
  • 2 teaspoons of cornstarch

For the sauce:

  • 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar
  • 2 teaspoons of soy sauce
  • 1 teaspoon of sesame oil
  • 1 tablespoon of water
  • 3 teaspoons of sugar
  • 1 teaspoon of cornstarch

 Procedure:

  1. Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.
  2. Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.
  3. Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).
  4. Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions.
  5. Stir-fry for a few minutes until the chicken is cooked through.
  6. Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.
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