How To Make Kung Pao Chicken In Just 5 Simple Steps

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon vegetable oil

For the Kung Pao Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 teaspoon ground Sichuan peppercorns
• 1/4 teaspoon red pepper flakes

Other Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup roasted peanuts
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped red bell peppers
• 2 cloves garlic, minced
• 1 tablespoon chopped ginger
• 1/2 cup chicken broth

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, combine the chicken cubes with the soy sauce, Shaoxing wine, cornstarch, and sugar. Mix well and let marinate for at least 15 minutes.

2. Prepare the Kung Pao Sauce:

In a separate bowl, whisk together the soy sauce, Chinese black vinegar, honey, cornstarch, water, sesame oil, ground Sichuan peppercorns, and red pepper flakes. Set aside.

3. Stir-Fry the Chicken:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4. Sauté the Vegetables:

In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the green and red bell peppers, garlic, and ginger and sauté until softened, about 3 minutes.

5. Add the Kung Pao Sauce:

Pour the prepared Kung Pao sauce into the skillet and bring to a simmer. Stir constantly until the sauce thickens, about 2-3 minutes.

6. Return the Chicken:

Add the cooked chicken back to the skillet and stir to combine with the sauce. Cook for another 2-3 minutes, or until the chicken is heated through.

7. Garnish and Serve:

Sprinkle the roasted peanuts over the Kung Pao chicken and serve immediately over rice or noodles. Enjoy!

Tips for Perfect Kung Pao Chicken:

• Use boneless, skinless chicken breasts for a tender and juicy texture.
• Marinate the chicken to enhance its flavor and make it more tender.
• Stir-fry the chicken over high heat to create a crispy exterior.
• Don’t overcook the vegetables, as they should retain their crunch.
• Adjust the spiciness of the sauce to your liking by adding more or less red pepper flakes.
• Serve the Kung Pao chicken hot for the best flavor and texture.

Variations:

• Add other vegetables to your Kung Pao chicken, such as carrots, celery, or snap peas.
• Use different types of nuts, such as cashews or almonds, instead of peanuts.
• Experiment with different flavors by adding a splash of hoisin sauce or a dash of chili oil.

The Secret to Kung Pao Sauce:

The key to a delicious Kung Pao chicken lies in the balance of flavors in the sauce. The combination of soy sauce, Chinese black vinegar, honey, and Sichuan peppercorns creates a unique and umami-rich taste that perfectly complements the chicken.

Frequently Discussed Topics

1. What is the difference between Kung Pao chicken and General Tso‘s chicken?

Kung Pao chicken is typically made with a sweeter, more savory sauce that includes Chinese black vinegar and Sichuan peppercorns, while General Tso’s chicken has a sweeter, tangier sauce with a hint of orange zest.

2. Can I use other types of vinegar in the Kung Pao sauce?

Yes, you can substitute Chinese black vinegar with rice vinegar or balsamic vinegar. However, the flavor of the sauce will be slightly different.

3. How do I store leftover Kung Pao chicken?

Store leftover Kung Pao chicken in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.