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Kung Pao Chicken
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup roasted peanuts
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon Szechuan peppercorns (optional)
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- In a small bowl, mix together chicken broth, soy sauce, hoisin sauce, rice vinegar, cornstarch, sesame oil, sugar, and Szechuan peppercorns. Set aside.
- Heat vegetable oil in a large skillet or wok over high heat.
- Add chicken pieces and stir-fry until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add garlic, red pepper flakes, and red bell pepper. Stir-fry for 2-3 minutes until the peppers are slightly softened.
- Return the cooked chicken to the skillet. Pour in the sauce mixture and stir to coat the chicken and vegetables. Cook for 2-3 minutes until the sauce thickens.
- Add roasted peanuts and green onions to the skillet. Toss to combine and cook for an additional 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot over steamed rice or noodles. Enjoy!
Kung Pao Chicken is a classic Sichuan dish with a rich history dating back to the Qing Dynasty. Legend has it that Ding Baozhen, a governor of Sichuan, loved the dish and named it after his official title, Gong Bao. This spicy, savory dish features tender chicken, peanuts, and a flavorful sauce made from soy sauce, vinegar, and Sichuan peppercorns. Today, the best versions of Kung Pao Chicken can be found in Sichuan province, particularly in the capital city of Chengdu. The key to a great Kung Pao Chicken lies in the balance of flavors and the use of authentic Sichuan peppercorns for that signature numbing heat. Chefs often emphasize the importance of using high-quality, fresh ingredients to achieve the dish's distinctive taste. While the traditional recipe calls for chicken, some variations include using tofu or shrimp for a unique twist. Whether you're dining in a renowned Sichuan restaurant or trying your hand at cooking this iconic dish at home, Kung Pao Chicken is a must-try for anyone craving a taste of authentic Chinese cuisine.
30 min
4
350 calories
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