Kung Pao Chicken Recipe

by

Introduction

Kung Pao Chicken, a classic Chinese dish, combines tender chicken pieces with a flavorful sauce and a bit of heat from chili peppers. Originating from the Sichuan province, this dish is renowned for its balance of sweet, spicy, and savory flavors, making it a popular choice in Chinese cuisine.

Overview of the Recipe

Kung Pao Chicken is a stir-fried dish featuring marinated chicken, dried chili peppers, and a distinctive sauce made from soy sauce, vinegar, hoisin sauce, and other ingredients. It’s often garnished with roasted peanuts and scallions, adding a delightful crunch and freshness. This dish is typically served over rice or noodles, making it a complete and satisfying meal.

History and Origin

The origins of Kung Pao Chicken trace back to the Sichuan province in southwestern China. Named after Ding Baozhen, a Qing Dynasty governor of Sichuan, who was titled “Gong Bao” (Kung Pao), the dish was created in his honor. It reflects the bold flavors of Sichuan cuisine, known for its liberal use of chili peppers and Sichuan peppercorns, which provide a unique numbing sensation. Over time, Kung Pao Chicken has evolved and spread worldwide, becoming a beloved staple in Chinese restaurants globally.

Ingredients

For the Chicken Marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 1 pound boneless chicken, cut into bite-size pieces (use chicken breast or thighs)

For the Kung Pao Chicken Sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground Sichuan peppercorns (or black pepper)
  • 1 teaspoon chili flakes

For the Kung Pao Chicken:

  • 2 tablespoons vegetable oil (or sesame oil)
  • 10 dried Chinese peppers, whole (or chili de arbol)
  • 2-3 fresh chili peppers, chopped (e.g., jalapeno)
  • 4 scallions, chopped
  • 3 cloves garlic, minced
  • 1/2 cup roasted peanuts

For Garnish:

  • Extra roasted peanuts
  • Chopped scallions
  • Spicy chili flakes

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon rice wine, and 2 teaspoons cornstarch.
  2. Add the chicken pieces to the bowl and toss to coat evenly with the marinade.
  3. Set the marinated chicken aside for at least 10 minutes to allow the flavors to infuse.

Step 2: Prepare the Kung Pao Sauce

  1. In a medium bowl, combine 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon black vinegar, 2 teaspoons hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon honey, 1/2 teaspoon ground Sichuan peppercorns, and 1 teaspoon chili flakes.
  2. Whisk the ingredients together until well mixed and set the sauce aside.

Step 3: Cook the Kung Pao Chicken

  1. Heat 2 tablespoons vegetable oil in a large pan or wok over medium-high heat.
  2. Add the 10 dried Chinese peppers and cook for about 1 minute, until they start to release their aroma.
  3. Add the marinated chicken to the pan and stir-fry for about 3 minutes, or until the chicken is mostly cooked through.
  4. Add the 4 chopped scallions and 3 minced garlic cloves to the pan. Stir-fry for an additional minute.
  5. Pour the prepared Kung Pao sauce over the chicken and add 1/2 cup roasted peanuts.
  6. Stir everything together and cook for another 2 minutes, allowing the sauce to thicken slightly and coat the chicken evenly.

Step 4: Garnish and Serve

  1. Remove the pan from heat.
  2. Garnish the Kung Pao Chicken with extra roasted peanuts, chopped scallions, and a sprinkle of spicy chili flakes.
  3. Serve the dish hot over cooked rice or noodles.

Serving

Kung Pao Chicken is best served immediately while hot, paired with steamed jasmine rice or noodles to balance the spicy and savory flavors. The dish can be complemented with a side of stir-fried vegetables or a simple cucumber salad to add a refreshing contrast.

Pairing and Serving Suggestions

Kung Pao Chicken pairs well with:

  • Steamed jasmine or basmati rice
  • Noodles (such as lo mein or rice noodles)
  • Stir-fried or steamed vegetables (e.g., broccoli, bok choy, snap peas)
  • Cucumber salad with a light vinegar dressing
  • Hot and sour soup or egg drop soup

For beverages, consider serving with:

  • Green tea or jasmine tea
  • Iced herbal tea
  • Sparkling water with a splash of lime

Variations of the Recipe

  1. Vegetarian Kung Pao: Substitute chicken with tofu or tempeh. Marinate and cook in the same way as the chicken.
  2. Seafood Kung Pao: Use shrimp or scallops instead of chicken. Adjust cooking time to ensure seafood is not overcooked.
  3. Nut-Free Kung Pao: Replace peanuts with roasted cashews or omit nuts entirely for those with nut allergies.
  4. Milder Version: Reduce the amount of dried and fresh chili peppers for a less spicy dish.

Health Benefits

Kung Pao Chicken offers several health benefits:

  • Protein-Rich: Chicken is an excellent source of lean protein, essential for muscle growth and repair.
  • Rich in Vitamins and Minerals: Ingredients like garlic, scallions, and chili peppers provide vitamins A, C, and K, along with antioxidants.
  • Low in Calories: The dish can be relatively low in calories, especially when prepared with chicken breast and minimal oil.
  • Heart-Healthy Fats: Sesame oil and peanuts provide healthy fats that support heart health.

Notes

  • Spice Level: Adjust the number of dried and fresh chili peppers to control the spiciness of the dish according to your preference.
  • Sichuan Peppercorns: If Sichuan peppercorns are unavailable, black pepper can be used, though it will alter the traditional numbing effect.
  • Vinegar Substitute: If Chinese black vinegar is not available, balsamic vinegar is a suitable alternative.

FAQs

Can I make Kung Pao Chicken ahead of time?

Yes, you can marinate the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator and cook just before serving for the best flavor and texture.

How can I store leftovers?

Store any leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until thoroughly heated.

Is Kung Pao Chicken gluten-free?

To make the dish gluten-free, use tamari or a gluten-free soy sauce and ensure all other ingredients, such as hoisin sauce and vinegar, are also gluten-free.

What can I use instead of peanuts?

Cashews or almonds are great substitutes for peanuts. For a nut-free version, simply omit the nuts.

How can I reduce the sodium content?

Use low-sodium soy sauce and hoisin sauce. You can also reduce the amount of soy sauce used in the marinade and sauce.

Conclusion

Kung Pao Chicken is a delicious and versatile dish that brings the bold flavors of Sichuan cuisine to your table. With its combination of marinated chicken, spicy chilies, and savory sauce, this dish is sure to become a favorite. Whether you prefer a traditional preparation or a variation to suit dietary needs, Kung Pao Chicken is a delightful meal that offers both flavor and nutrition. Enjoy it with your favorite sides and savor the taste of this classic Chinese dish.

Leave a Comment