10/4/2023 0 Comments Homemade kung pao chickenAlso cut up some bell peppers and thickly cubed an onion and added them in about 1 min after cooking the chicken. I cut my chicken thighs into 1/4 - 1/2 cubes since 1 inch is too big for my preference. Made this last weekend, and it tasted amazing! Also did what other reviewers have said and double the amount of sauce in addition to adding about 1 tablespoon of oyster sauce to the mix. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.Įditor's note: This recipe was originally published in ‘The Chinese Takeout Cookbook’ by Diana Kuan and first appeared on Epicurious in July 2013. Stir in the peanuts and cook for another 1 to 2 minutes. Pour in the sauce and mix to coat the other ingredients. Step 4Īdd the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes. Add the chiles and stir-fry for about 30 seconds, or until the chiles have just begun to blacken and the oil is slightly fragrant. Add the peanut oil and swirl to coat the base. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. You may need to turn on your stove's exhaust fan, because stir-frying dried chiles on high heat can get a little smoky. Stir until the sugar and cornstarch are dissolved and set aside. Prepare the sauce: In another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Let stand at room temperature for 10 minutes. Marinate the chicken: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Get more of our favorite Chinese chicken recipes → The dish is often thought to be from the southwestern province of China, though cookbook author Fuschia Dunlop explains that “its precise origins are hotly contested.” One thing that’s not is that the dish is linked to an “eminent Qing Dynasty official known as Gong Bao (literally Palace Guardian),” who is said to have entertained with variations of this spicy stir-fried chicken in his travels around China. You’ll pair those hot chiles with floral, tingle-inducing Sichuan peppercorns to create a numbing flavor sensation known as mala, a signature of Sichuan cooking. And don’t forget to turn on your stove’s exhaust fan dried chiles can let off some smoke as they fry. Like all stir-fries, this one comes together quickly and is best eaten while hot, so be sure to prepare steamed white rice and any vegetables, like stir-fried bok choy, before you heat up your wok or skillet for this kung pao chicken recipe. Cooking the dish at home allows you to adjust the recipe to suit your pantry: Use cubed chicken thighs or breasts, swap out the peanuts for cashews or walnuts, or use more or fewer chiles to cater to your family’s palates. Kung pao chicken is a beloved Chinese take-out staple, thanks to its balance of salt, sweet, tang, and heat.
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