Kung Pao Chicken: Spice Up Your Day!

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Kung Pao Chicken

This Kung Pao chicken recipe is one of the Szechuan chicken recipes that will spice up your day! If you find yourself mouth watering when its tantalizing smell reaches your nose, you are not alone. Don't be surprised if you want to sniff more of it.

It's one of the famed Szechuan cuisine dishes that are overwhelmingly popular both in China and outside of it. If you love spicy food, this is one of your definite choices.

Ingredients:

  • Chicken -- 3/4 lb, boned and skinned, cut into 1/2 inch pieces
  • Oyster sauce -- 2 tablespoons
  • Cooking oil -- 2 1/2 tablespoons
  • Dried red chilies -- 8, cut each into 3-4 pieces
  • Garlic -- 5 cloves, minced
  • Cucumber -- 1/2, cut into small cubes, or Celery -- 2 stalks, diced
  • Red bell pepper (optional)-- 1/2, cut into 1/2 inch squares
  • Bamboo shoots (optional)-- 1 can (8 oz.), sliced and drained, optional, you can use fresh veggies, such as asparagus, instead
  • Cornstarch -- 2 teaspoons, dissolved in 1 tablespoon water
  • Roasted peanuts -- 1/3 cup
For Sauce:
  • Chinese rice wine or dry sherry -- 3 tablespoons
  • Chinese black vinegar or balsamic vinegar -- 1/4 cup
  • Chicken broth -- 1/4 cup
  • Soy sauce -- 1 tablespoon
  • Hoisin sauce -- 2 tablespoons
  • Sesame oil -- 2 teaspoons
  • Chili garlic sauce -- 2 tablespoons
  • Sugar -- 2 teaspoons

Directions:

  1. Put chicken in a bowl and marinade with oyster sauce for about 10 minutes.

  2. Mix sauce ingredients in a bowl and set aside.

  3. Place a wok or a large skillet over high heat until hot. Add 2 tablespoons oil, swirling to coat sides if you use a wok. Add chilies and stir for a few seconds until fragrant.

  4. Add chicken and stir fry for 2 minutes. Remove contents from the wok.

  5. Add remaining 1/2 tablespoon oil to the wok or skillet, add garlic and stir until fragrant. Then add celery, bell pepper, and bamboo shoots; stir fry for 2 minutes.

  6. Return chicken and chilies to the wok; stir fry for 1 minute. Add sauce and bring to a boil. Add the mixture of cornstarch and water, stir well until sauce boils and thickens.

  7. Add peanuts and stir to coat. Serve hot.

Tips:

This Kung Pao chicken recipe can also be turned into a prawn, scallop, beef or pork recipe if you replace chicken with the meat or sea food of your choice.

You can also use firm tofu in the place of chicken if you like tofu or is a vegetarian. Tofu is made of soy beans. It's a good source of vegetable protein and other nutrients and is especially good for women because it's a helpful aid for maitaining estrogen levels.

 

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