Kung Pao Chicken is a classic Chinese dish known for its harmonious blend of savory, sweet, and spicy flavors, complemented by a delightful crunch from peanuts and the aromatic heat of dried chilies. This recipe offers a step-by-step guide to creating this flavorful stir-fry at home, ensuring a balance of textures and tastes that will tantalize your palate.
Ingredients
For the Chicken Marinade:
- 1.5 pounds (approximately 680 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 6 scallions, cut into 1-inch pieces
- ½ cup unsalted peanuts
- 6-8 dried chilies, halved
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon balsamic vinegar
- ¼ cup low-sodium chicken broth
- 1 teaspoon sriracha or sambal oelek
- 1 tablespoon cornstarch
Instructions
- Marinate the Chicken:
- In a medium-sized bowl, combine the bite-sized chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix thoroughly to ensure each piece is well-coated. Let the chicken marinate for about 30 minutes. This marination process not only infuses the chicken with flavor but also helps in achieving a tender texture during cooking.
- Prepare the Sauce:
- While the chicken is marinating, prepare the sauce. In a small mixing bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 teaspoon of sesame oil, 2 teaspoons of brown sugar, 1 teaspoon of balsamic vinegar, ¼ cup of low-sodium chicken broth, 1 teaspoon of sriracha or sambal oelek, and 1 tablespoon of cornstarch. Ensure the mixture is smooth and the cornstarch is fully dissolved. Set this sauce aside; it will be used later to bring all the components of the dish together.
- Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it is nearly smoking. Carefully add the marinated chicken pieces to the pan, spreading them out to ensure even cooking. Stir-fry the chicken, turning occasionally, until it turns golden brown and is cooked through. This should take about 5-7 minutes. If your pan is not large enough to accommodate all the chicken without overcrowding, consider cooking it in batches to achieve a better sear. Once cooked, transfer the chicken to a plate and set aside.
- Sauté the Vegetables and Aromatics:
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil and heat over high heat. Add the diced red and green bell peppers to the pan. Stir-fry them for about 3-4 minutes until they become crisp-tender. Next, introduce the minced garlic, cut scallions, unsalted peanuts, and halved dried chilies. Continue to stir-fry for an additional 1-2 minutes, ensuring the garlic becomes fragrant but does not burn. The dried chilies will impart a subtle heat to the oil, enhancing the overall flavor of the dish.
- Combine Everything:
- Reduce the heat to medium. Return the cooked chicken to the skillet, adding it to the sautéed vegetables and aromatics. Give the prepared sauce a quick stir to ensure it hasn’t separated, then pour it over the chicken and vegetable mixture. Stir everything together thoroughly, ensuring all components are evenly coated with the sauce. Allow the mixture to cook for another 1-2 minutes, or until the sauce has thickened to your desired consistency and everything is heated through.
- Serve:
- Once the Kung Pao Chicken is ready, transfer it to a serving dish. This dish pairs exceptionally well with steamed jasmine rice or fried rice, which help balance the bold flavors and provide a comforting base. For an added touch, garnish with additional chopped scallions or a sprinkle of toasted sesame seeds. Serve immediately to enjoy the dish at its peak flavor and texture.
Additional Tips:
- Adjusting Spice Levels: Kung Pao Chicken is traditionally known for its spicy kick, primarily derived from the dried chilies. If you prefer a milder version, you can reduce the number of dried chilies or opt for milder varieties. Conversely, if you enjoy more heat, consider adding a pinch of crushed red pepper flakes or increasing the amount of sriracha in the sauce.
- Ingredient Variations: While this recipe calls for red and green bell peppers, you can experiment with other vegetables such as zucchini, snap peas, or carrots to add different textures and flavors. Additionally, if you’re allergic to peanuts or prefer a different nut, cashews make a great alternative, providing a similar crunch and richness.
- Serving Suggestions: To create a balanced meal, consider serving Kung Pao Chicken alongside a simple cucumber salad dressed with rice vinegar and a touch of sesame oil. The cool, crisp salad complements the spicy, savory notes of the stir-fry, creating a harmonious dining experience.
By following this detailed guide, you’ll be able to recreate the authentic flavors of Kung Pao Chicken in your own kitchen, offering a delightful dish that’s sure to impress family and friends alike.