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Spicy Kung Pao Chicken
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup unsalted dry-roasted peanuts
- 4-6 dried red chili peppers
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
- Cooked white rice, for serving
Instructions
- In a small bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, and 2 tablespoons of hoisin sauce. Set aside.
- In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add 1/2 cup of unsalted dry-roasted peanuts and stir-fry for 1-2 minutes until lightly browned. Remove the peanuts from the wok and set aside.
- In the same wok, add 4-6 dried red chili peppers and stir-fry for 30 seconds to release the heat and flavor. Be careful not to burn the peppers.
- Add the 1 pound of cubed chicken to the wok and stir-fry for 3-4 minutes until the chicken is browned and cooked through.
- Add 3 cloves of minced garlic and 1 tablespoon of minced ginger to the wok and stir-fry for 1 minute until fragrant.
- Pour the soy sauce, rice vinegar, and hoisin sauce mixture over the chicken and stir to coat. Cook for 1-2 minutes.
- Stir the cornstarch slurry to recombine, then pour it into the wok. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken.
- Add the cooked peanuts back into the wok and stir to combine.
- Remove the wok from the heat and stir in 3 chopped green onions.
- Serve the spicy Kung Pao chicken over cooked white rice and enjoy!
Spicy Kung Pao Chicken is a classic Sichuan dish with a rich history dating back to the Qing Dynasty. Legend has it that the dish was named after Ding Baozhen, a Qing Dynasty official known as Kung Pao, who loved the spicy and flavorful chicken dish. This iconic dish features tender chunks of chicken stir-fried with peanuts, vegetables, and chili peppers in a savory and spicy sauce. The key to a perfect Kung Pao Chicken lies in the balance of flavors, with the heat of the chilies complementing the tangy sweetness of the sauce. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs masterfully blend the signature flavors of the region. To achieve the authentic taste, it's crucial to use Sichuan peppercorns for their unique numbing and citrusy flavor. For a twist, some chefs incorporate alternative ingredients like cashews or tofu, offering a delightful variation of this beloved dish.
30 min
4
350 calories
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