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KUNG PAO CHICKEN

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Kung Pao Chicken: The Ultimate Stir-Fry Experience

Kung Pao Chicken is a beloved Chinese takeout dish known for its perfect balance of sweet, salty, and slightly spicy flavors. Loaded with delicious peppers, scallions, and peanuts, this dish is a true stir-fry experience. Now, you can make this favorite takeout dish at home for a delicious and satisfying meal!

Why You’ll Love Kung Pao Chicken

Kung Pao Chicken combines tender chicken pieces with a medley of colorful vegetables, all coated in a flavorful sauce. This dish is not only tasty but also offers a nutritious balance of protein and vegetables. Plus, making it at home allows you to control the ingredients and customize the spice level to your liking.

Ingredients Needed

Chicken Marinade

  • 1 ½ tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 ½ lbs boneless, skinless chicken breast, cut into bite-sized pieces

Kung Pao Sauce

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 2 teaspoons granulated sugar
  • 3 tablespoons water
  • 1 tablespoon cornstarch

Kung Pao Stir Fry

  • 3 tablespoons vegetable oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2-4 dried red chilies, seeded and chopped
  • 4 green onions, cut into 3/4-inch pieces
  • ½ cup unsalted roasted peanuts

Instructions

Prepare the Chicken Marinade

  1. Whisk the Marinade: In a medium bowl, whisk together the Shaoxing wine, soy sauce, and cornstarch.
  2. Marinate the Chicken: Add the chicken pieces to the bowl and marinate at room temperature for about 30 minutes.

Prepare the Kung Pao Sauce

  1. Whisk the Sauce: In another medium bowl, whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, granulated sugar, water, and cornstarch. Set it aside.

Cook the Chicken

  1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  2. Cook the Chicken: Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Cook in batches if necessary. Plate the chicken and cover it loosely with foil to keep it warm.

Stir-Fry the Vegetables

  1. Add Oil and Vegetables: Add 1 tablespoon of vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute.
  2. Add Aromatics and Peanuts: Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts. Cook for 1 minute, stirring constantly.
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Combine Everything

  1. Add the Sauce: Whisk the sauce ingredients once more and add them to the skillet with the vegetables. Cook until thickened, stirring frequently.
  2. Add the Chicken: Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes. Serve promptly for the best results.

Tips for the Perfect Kung Pao Chicken

  • Use High Smoke Point Oil: Oils such as canola, peanut, or vegetable oil are ideal for stir-frying.
  • Avoid Crowding the Pan: Cook the chicken and vegetables in batches if necessary to ensure even cooking and proper browning.
  • Cook Garlic at Low Heat: Garlic can burn easily, so add it to the skillet with other vegetables and cook at a lower heat, stirring constantly.
  • Substitute Red Pepper Flakes: If you can’t find dried red chilies, substitute 1/2 teaspoon of red pepper flakes for a similar heat level.

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used for a juicier and more flavorful result. Adjust the cooking time as needed to ensure the chicken is fully cooked.

Q: How can I make this dish less spicy?
A: To reduce the spiciness, use fewer dried red chilies or omit them entirely. You can also remove the seeds from the chilies to lower the heat.

Q: Can I add other vegetables to this dish?
A: Absolutely! Feel free to add vegetables like broccoli, carrots, or snap peas to enhance the nutritional value and flavor.

Q: Is there a substitute for Shaoxing wine?
A: Dry sherry or mirin can be used as substitutes for Shaoxing wine. If using mirin, reduce the amount of sugar in the recipe slightly.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Kung Pao Chicken is a versatile and delicious dish that you can easily make at home. With these detailed instructions and tips, you’ll be able to recreate this takeout favorite with confidence. Enjoy the rich flavors and satisfying textures of this classic stir-fry!

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