How to make kung pao chicken

 Chinese dish kung pao chicken

Kung Pao chicken is a delicious and flavorful dish that is a staple in Chinese cuisine. Originating from the Sichuan province of China, Kung Pao chicken is known for its bold and spicy flavor, made with a combination of Sichuan peppercorns, dried chili peppers, soy sauce, and sugar. In this 1000-word blog, we will go through the steps to make this classic Chinese dish at home.

 

Ingredients:

 

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp soy sauce

1 tbsp rice wine or dry sherry

2 tsp cornstarch

1/2 cup peanuts

3-4 dried red chili peppers

2 tsp Sichuan peppercorns

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

2 garlic cloves, minced

1-inch piece ginger, minced

2 green onions, chopped

2 tbsp vegetable oil

1 tbsp chili paste

1 tbsp cornstarch

Instructions:

 

In a medium-sized bowl, combine the soy sauce, rice wine or dry sherry, and cornstarch. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes.

 

While the chicken is marinating, prepare the other ingredients. Toast the peanuts in a dry skillet over medium heat until they are lightly browned, then set them aside. Cut the red and green bell peppers and onion into bite-sized pieces, mince the garlic and ginger, and chop the green onions.

 

In a small bowl, whisk together the soy sauce, rice vinegar, sugar, chili paste, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.

 

Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the pan. Add the dried chili peppers and Sichuan peppercorns and stir-fry for about 30 seconds or until fragrant. Remove the peppers and peppercorns and discard them.

 

Add the chicken to the wok and stir-fry for 2-3 minutes or until it is no longer pink. Remove the chicken from the wok and set it aside.

 

Add the diced bell peppers, onion, garlic, and ginger to the wok and stir-fry for 2-3 minutes or until the vegetables are tender-crisp.

 

Return the chicken to the wok and add the peanuts. Pour in the sauce and stir-fry for 1-2 minutes or until the sauce has thickened and coated the chicken and vegetables.

 

Garnish with chopped green onions and serve with steamed rice.

 

Tips:

 

Adjust the amount of chili paste to suit your taste. If you prefer less heat, use less chili paste or omit it altogether.

Sichuan peppercorns can be found in Asian grocery stores or online. If you can't find them, you can substitute with black peppercorns.

Use a high smoke point oil like vegetable oil or peanut oil for stir-frying.

Don't overcook the chicken or vegetables. They should be tender-crisp and still retain their shape and texture.

Make sure the cornstarch in the sauce is fully dissolved to prevent lumps.

In conclusion, Kung Pao chicken is a delicious and satisfying dish that is easy to make at home. With the right ingredients and techniques, you can

easily create an authentic and flavorful version of this classic Chinese dish. The key to making a great Kung Pao chicken is to balance the flavors of sweet, sour, salty, and spicy. The combination of soy sauce, rice vinegar, sugar, and chili paste in the sauce creates a complex and delicious flavor profile.

 

Another important aspect of Kung Pao chicken is the texture. The dish should have a variety of textures, from the tender chicken to the crunchy peanuts and vegetables. The peanuts add a great crunch and nuttiness to the dish, while the bell peppers and onion provide a sweet and savory flavor.

 

When cooking Kung Pao chicken, it's important to use a wok or large skillet and high heat. This allows the ingredients to cook quickly and evenly, while maintaining their texture and flavor. Don't be afraid to use a lot of oil when stir-frying, as it helps to create a nice char on the chicken and vegetables.

 

If you're looking to make a healthier version of Kung Pao chicken, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs are more flavorful and moist, and they also contain more fat, which helps to keep them from drying out during cooking.

 

You can also adjust the level of spiciness in the dish by adding more or fewer chili peppers. If you're sensitive to heat, you can remove the seeds from the peppers or use a milder variety.

 

In conclusion, Kung Pao chicken is a delicious and popular Chinese dish that can be made easily at home. With a few key ingredients and techniques, you can create a flavorful and satisfying meal that your family and friends will love. So next time you're craving some Chinese food, give this recipe a try and enjoy the bold and spicy flavors of Kung Pao chicken.