Authentic Kung Pao Chicken with Cashews
This Kung Pao Chicken recipe brings the vibrant flavors of Sichuan cuisine right to your kitchen. After years of searching, I've finally found a version that not only satisfies my cravings but also elevates the classic dish with the perfect balance of savory, sweet, and spicy notes. The addition of crunchy cashews and the rich depth of hoisin sauce take this dish to the next level. Made with tender chicken breast, fresh vegetables, and aromatic spices, it's sure to become a family favorite. Serve it over a bed of fluffy rice for a complete meal that bursts with flavor.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
soy sauce
2 tablespoons (none)
white wine vinegar
1 tablespoon (none)
dry sherry
2 tablespoons (divided)
chicken broth
3 tablespoons (none)
sugar
2 teaspoons (none)
cornstarch
3 teaspoons (divided)
salt
1/2 teaspoon (none)
white pepper
1/8 teaspoon (none)
red pepper flakes
1/2 teaspoon (none)
boneless skinless chicken breasts
1.5 lbs (cut into bite-sized pieces)
peanut oil
3 tablespoons (divided)
dried hot chili peppers
6 (or more, as desired)
cashews
1.5 cups (none)
fresh ginger
1/4 teaspoon (to taste)
minced garlic
1/2 teaspoon (or 4 cloves)
scallions
2 whole (cut into 1/2-inch slices)
sliced water chestnuts
8 ounces (drained)
hoisin sauce
2 tablespoons (none)
cooked rice
as needed (for serving)
Instructions
1
In a small mixing bowl, whisk together the soy sauce, white wine vinegar, dry sherry, chicken broth, red pepper flakes, sugar, and cornstarch to create the cooking sauce. Set aside to allow the flavors to meld.
2
In another bowl, combine the additional tablespoon of sherry, cornstarch, salt, and white pepper. Add the bite-sized chicken pieces and toss to coat evenly. Drizzle in 1 tablespoon of peanut oil and let the chicken marinate for about 15 minutes for enhanced flavor.
3
Heat your wok over medium-high heat and add 1 tablespoon of peanut oil. Toss in the dried hot chili peppers and cashews, stirring constantly until the peppers start to blacken slightly. Once toasted, remove them from the wok and set them aside.
4
Pour in the remaining 2 tablespoons of peanut oil and increase the heat to high. Add the marinated chicken to the wok and stir-fry until the chicken is nearly cooked through, becoming golden brown and juicy.
5
Add the scallions, minced garlic, toasted chili peppers, and cashews back into the wok. Stir-fry everything together for about a minute until the garlic is fragrant.
6
Stir the previously prepared cooking sauce to ensure it’s well mixed, and pour it over the stir-fried chicken and vegetables. Cook for a few minutes, stirring frequently, until the sauce begins to bubble and thickens, coating the chicken beautifully.
7
Serve the Kung Pao Chicken hot over a generous scoop of steamed rice, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Kung Pao Chicken with Cashews?
It is a vibrant Sichuan-style stir-fry featuring tender chicken breast, fresh vegetables, aromatic spices, and crunchy cashews in a savory, sweet, and spicy sauce.
What ingredients are needed for the chicken marinade?
The marinade consists of a tablespoon of dry sherry, cornstarch, salt, white pepper, and a tablespoon of peanut oil.
How long should the chicken marinate?
The chicken should be tossed in the marinade and allowed to sit for about 15 minutes to enhance its flavor and texture.
What are the components of the Kung Pao cooking sauce?
The sauce is a mixture of soy sauce, white wine vinegar, dry sherry, chicken broth, red pepper flakes, sugar, and cornstarch.
Can I substitute the chicken breasts with another protein?
While the recipe calls for boneless skinless chicken breasts, you can use chicken thighs for a juicier texture if preferred.
What is the best oil to use for this stir-fry?
Peanut oil is recommended for this recipe due to its high smoke point and neutral flavor, which is ideal for high-heat wok cooking.
How do I prepare the dried hot chili peppers and cashews?
Stir-fry the dried chili peppers and cashews in peanut oil over medium-high heat until the peppers start to blacken slightly, then remove and set them aside.
What aromatics are essential for this dish?
The key aromatics are minced garlic, fresh ginger to taste, and sliced scallions.
How should the scallions be prepared?
The recipe suggests using two whole scallions cut into 1/2-inch slices.
Why is cornstarch used in two different steps?
Cornstarch is used in the marinade to tenderize the chicken and in the cooking sauce to help it thicken and coat the ingredients beautifully.
How can I adjust the spiciness of the Kung Pao chicken?
You can adjust the heat by increasing or decreasing the amount of red pepper flakes and dried hot chili peppers used.
What does hoisin sauce add to the recipe?
Hoisin sauce provides a rich depth and a perfect balance of savory and sweet notes to the dish.
What is the best way to serve this dish?
Kung Pao Chicken is best served hot over a generous scoop of steamed white or brown rice.
What can I use as a substitute for dry sherry?
If dry sherry is unavailable, you can use Shaoxing wine or a dry white wine as a substitute.
Why do the chili peppers need to blacken slightly?
Toasting the peppers until they slightly blacken infuses the oil and the dish with a smoky, spicy flavor characteristic of Sichuan cuisine.
Are water chestnuts included in this recipe?
Yes, the recipe includes 8 ounces of drained, sliced water chestnuts for added crunch.
How long does it take for the sauce to thicken?
Once poured into the wok, the sauce should bubble and thicken within a few minutes of frequent stirring.
Can I use pre-roasted cashews?
Yes, but toasting them in the wok with the chili peppers helps them integrate better with the overall flavors of the dish.
What is a good substitute for white wine vinegar?
Rice vinegar is an excellent substitute for white wine vinegar in this Chinese-inspired recipe.
How long should I cook the garlic?
Stir-fry the minced garlic for about one minute until it becomes fragrant, ensuring it does not burn.
Is this recipe considered easy to make?
Yes, it is tagged as an easy dinner and follows a straightforward stir-fry process once all ingredients are prepared.
Can I use ground ginger instead of fresh ginger?
While fresh ginger is recommended for the best flavor, ground ginger can be used as a substitute if fresh is not available.
What type of chicken cut is best?
The recipe recommends cutting the chicken into bite-sized pieces for even cooking and ease of eating.
How many ingredients are involved in this recipe?
There are 19 specific ingredients used to create this authentic Kung Pao Chicken.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and are best enjoyed within 2 to 3 days.
What texture do the water chestnuts provide?
Water chestnuts provide a unique, crisp, and crunchy texture that contrasts well with the tender chicken.
Can I swap cashews for peanuts?
Yes, peanuts are the traditional choice for Kung Pao Chicken and can easily be used in place of cashews.
Should I use a wok or a frying pan?
A wok is ideal for this recipe to allow for the high heat and constant movement required for a perfect stir-fry.
Why must the sauce be stirred before adding it to the wok?
Stirring ensures that the cornstarch is well incorporated and has not settled at the bottom, allowing the sauce to thicken evenly.
What makes this a complete meal?
Serving the protein-rich chicken and vegetables over a bed of fluffy rice creates a balanced and satisfying meal.